Gluten is a type of protein that is found in food products that contain ingredients such as wheat, rye, oats, and barley. Coeliac disease is an inherited autoimmune disorder in which the immune system attacks healthy tissue in response to gluten consumption. Gluten-intolerance is not thought to be an immune response, but rather a food sensitivity to gluten that can cause symptoms such as abdominal pain, gas, diarrhea, and abdominal distention. Whether your food allergies are due to Coeliac disease or gluten-intolerance, it is important to eliminate foods that contain gluten from your diet.
If you suspect that you are allergic or sensitive to gluten, it is important to eliminate all food sources that contain gluten from your diet for at least two weeks. During this time, keep a journal that includes what you eat and any changes that you experience while you are following a gluten-free diet.
Keep in mind that breads and grains aren’t the only food sources that contain gluten. Gluten is an ingredient that is “hidden” in a number of food sources, including salad dressings, soup mixes, sauces, and even in some vitamins or medications. Be sure to read ingredient labels and to gain a thorough understanding of what foods may contain gluten.
Once you have been on a gluten-free diet for 2-4 weeks, re-introduce foods with gluten back into your diet. Record any changes that you notice in your journal. For example, if any symptoms reoccur or you notice any other physical changes, record these changes. If your health takes a turn for the worse and your symptoms are heightened when you introduce gluten back into your diet, chances are that you are gluten insensitive.
If, after your elimination diet, you believe that you have food allergies that are caused by gluten, schedule a doctor’s appointment. To test for celiac disease, for example, your doctor will be able to perform a blood test. Before your blood test, it is important to continue eating foods that contain gluten. Eliminating gluten from your diet before your blood test may show false negative results even though you may have allergies or sensitivity to gluten. People with celiac disease have higher levels of an antibody known as anti-tissue transglutaminase antibody (tTGA) in addition to higher levels of anti-endomysium antibodies (EMA).
Symptoms Coeliac Disease and Gluten-Intolerance
The symptoms of coeliac disease and gluten-intolerance are similar. However, since coeliac disease is an autoimmune disorder, a person with this condition may experience sudden onset of allergic reactions after consuming gluten. Coeliac disease is a more serious condition because it causes malabsorption of nutrients, which can cause malnutrition over time. In some cases, people with coeliac disease do not experience symptoms, although malnutrition can cause considerable health problems in the long run. For example, intestinal damage can result from coeliac disease, whereas serious health disorders such as this are not associated with gluten-intolerance.
Most of the symptoms of coeliac disease and gluten-intolerance are associated with the gastrointestinal tract. These symptoms include:
- Abdominal distension and pain
- Acid reflux
- Weight gain or weight loss
Additional symptoms that are not related to the gastrointestinal tract include:
- Nutritional deficiencies
- Mood disorders including depression or irritability
- Lack of concentration
- Joint and bone pain
- Muscle cramps
- Swelling and inflammation
Food allergies should never be ignored. Your doctor will be able to determine the cause of your symptoms so that you can change your dietary habits accordingly.
Valerie Johnston is a health and fitness writer located in East Texas. With ambitions of one day running a marathon and writing for Healthline.com ensures she keeps up-to-date on all of the latest health and fitness news.
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Christmas is a fantastic time of the year filled with many pre-Christmas parties and gatherings. Often the alcohol is flowing freely so here are some recommendations to keep your calories down:
1) Start the function drinking water. When the meal arrives have a small glass of wine, then go back to drinking water as the event continues.
2) Mix your wine with either mineral or soda water so you are having half the calories and less alcohol.
3) If you want to drink a spirit then add diet soft drink to keep the sugar and calories low.
4) Red wine is supposedly the healthiest choice and dry wine has less calories than sweet.
5) Fruit juice is high in calories and sugar so it is better to drink water. There is as many calories in a glass of orange juice as a glass of beer.
6) Low alcohol beer has less calories.
7) Increase your exercise to counteract any extra calories consumed over Christmas.
8) Remember don’t drink on an empty stomach. Have a healthy meal to help absorb the alcohol consumed.
9) Cocktails should be avoided as they often have cream and sugar syrups so are not a slimmers friend.
10) When in doubt appoint yourself the designated driver and save the calories. You will be glad you did tomorrow when you wake up bright as a button!
||No. of Calories
|25ml shot of vodka
|120ml glass of wine
|25ml shot of gin
|120ml glass of champagne
|1 can of beer
|1 bottle of light beer
|37ml serve of Baileys
|Water on the Rocks!!
Submitted by Annette Syms – Symply Too Good to Be True
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The following is a recommended list of the top best “fat-burning foods,” There are a many number of other fat burning foods that could be added to this list, and the possible variety of your food choices is nearly infinite. The following twelve are the staple fat burning foods that should make up the foundation of your diet. Variety is important, but these are the fat burning foods you can’t go wrong with and the ones you’ll keep coming back to time after time.
If you could only choose one source of complex, starchy carbohydrates for a fat loss program, this would be it! What makes it so great? Well, although it’s a starchy carbohydrate, oatmeal has a nice balance between carbs, protein and good fat. A half a cup contains 3 grams of fat, 27 grams of carbs and 5 grams of protein. The low glycemic index, combined with the presence of protein and fat makes oatmeal a very slowly released carb – exactly what you’re looking for when you want to get lean.
Make sure you choose the all-natural oats; either old-fashioned oats (such as Quaker) or the quick oats. Stay away from the sweetened and or flavoured oatmeal packets. Oatmeal is delicious with natural (sugar free) applesauce and cinnamon. Or, try some crushed walnuts or flaxseeds in your morning oats, which will give your “porridge” a nice crunchy texture while adding those desirable “good fats” we all need. For a complete meal, try a couple scoops of Vanilla Praline flavoured protein powder in your oatmeal. If you get tired of oatmeal, there are plenty of other cooked whole grain cereals in the “oatmeal family.” Look in your local health food store (or a gourmet supermarket) for barley, wheat, titricale, rye, oat bran and flax cereals (or a multi grain combination of the above).
2. Sweet Potatoes or Yams
Right behind oatmeal, yams (and sweet potatoes) are are also a favourite starchy carbohydrate. Flavourful, all-natural, low in calories, and packed with nutrients and antioxidants like beta-carotene and are great for cutting body fat because they are low on the glycemic index. Waxy white potatoes (boilers) are high on the glycemic index, so they make an excellent postworkout meal, but nothing compares with a yam the rest of the time.”
Yams are one of the best. Sweet potatoes are not exactly the same thing as yams (they’re slightly higher on the glycemic index), but they’re otherwise similar, which also makes them good choices for fat burning diets. You can identify a yam by its darker orange colour, pointier ends and unusual sizes/shapes. Combine a yam with a green veggie, a chicken breast, lean red meat or fish, and you’ve got yourself a perfect fat-burning food, muscle building, metabolism boosting meal.
3. Potatoes (white or red)
Potatoes have earned an undeserved reputation as a food to avoid on a fat loss program. But think about it; Potatoes meet every criteria of a great carbohydrate: potatoes are a complex carb. They are all-natural. They contain fibre, vitamins and minerals. They are filling. They are low in calories. So why do people avoid them? One reason is because they confuse a dry potato with a loaded potato. Smother a potato with butter, sour cream and bacon bits and then you’ve got yourself a fattening, calorie-dense ensemble. Eat it dry or top it with salsa or your favourite low fat, low calorie topping and you can’t go wrong.
Another reason people might avoid the potato is because they are using the glycemic index as their primary gauge for choosing carbohydrates. Potatoes are high on the glycemic index, which means they are absorbed as blood sugar very rapidly. What most people don’t realize however, is that when you eat your potato as a whole meal with your favourite lean protein, the glycemic index of the entire meal is much lower. Most people also don’t realize that some white potatoes are higher in the GI than others. Baking potatoes are higher in amylose, a slow releasing starch, so the glycemic index is lower. Russet potatoes are also moderate on the GI. Waxy potatoes or boilers are high GI foods. If you’re extremely carb sensitive or hypoglycemic, then you might want to eat more yams than white potatoes, but generally speaking, white potatoes make a superb addition to almost any fat burning diet.
4. Brown Rice
Of the many types of rice, slow-cooked brown rice or basmati rice are your number one choices. Instant (pre-cooked) rice is fine when you’re in a crunch for time, but the instant rice burns much more quickly and is processed in the body more like a simple carbohydrate. The same goes for white rice, especially the sweet variety that’s usually served in Chinese and Asian restaurants (including sushi rolls). White rice is the processed version of brown rice. Although it’s still technically a starchy complex carbohydrate, the white rice burns faster and has been stripped of much of its nutritional value. When you’re on a very strict fat loss diet, stick with the slow-cooking brown rice for best results.
5. 100% whole wheat and whole grain products
The “baseline diet” can and should contain a wide variety of bread products with one condition: They must be made from 100% whole grains (and the label must say, “100% whole wheat” or “100% whole grain” as the first ingredient). White bread and anything made out of white flour is not allowed in any quantity on this program (except the occasional planned “cheat meal”). If you’re particularly carb-sensitive, then bread – even the whole wheat variety – is one of the first things to go.
A growing number of people – usually one in 200, depending on what source you listen to – have sensitivity to the gluten in the wheat. Gluten is a protein found in wheat products and, much like lactose intolerance from dairy products, gluten intolerance can cause digestive difficulties and bloating in certain individuals. On very strict fat loss diets, wheat and bread products are usually eliminated completely. Generally speaking, however, 100% whole wheat and other whole grains are perfectly acceptable additions to a healthy diet for long term body composition control, it just depends on how “strict” you want or need to be with your nutrition.
6. Green fibrous vegetables (broccoli, green beans, asparagus, lettuce, etc)
Fibrous carbs are your number one choice for fat burning carbohydrates. Green vegetables, also known as fibrous carbs, hardly contain any calories (they have a low calorie density). It’s virtually impossible to overeat green vegetables. Eat them liberally and eat more of them late in the day. A diet of green vegetables combined with lean proteins is one of the best methods of getting lean as quickly as possible.
7. Fresh Fruit
Whole fruits are a fantastic, healthy food suitable for nearly any fat loss program. Although there are some “guru’s” in the bodybuilding industry who claim, “fruit is fattening,” this statement is somewhat misleading. It’s true that a diet of mostly complex carbohydrate will give you better results than a diet of mostly simple carbohydrates, but that’s not the same thing as saying “fruit is fattening.” Although fruits are simple carbohydrates, they are natural simple carbohydrates. Most fruits are low in calories, low in carbohydrate grams (compared to starches) and high in fibre.
Some fruits such as raisins are extremely calorie dense and best avoided when you’re on a strict fat loss program and your calorie allotment is small. Fruits like apples, peaches, grapefruits, and oranges, at only 200-300 kilojoules a piece (or less), are a great addition to almost any nutritional plan. Just make sure the majority of your carbohydrates are of the complex type. An all-fruit or mostly fruit diet won’t be as effective for fat loss as one that is mostly green fibrous carbohydrates with lean protein.
8. Skim milk & non fat dairy products
“Dairy products” cover an entire category of foods including milk, cheese, yogurt, sugar free frozen yogurt, and cottage cheese. To make it on the fat burning “approved” list, a dairy product must be labelled “fat-free,” “skim,” or 1% low fat. Whole milk dairy products are not allowed, as they are high in fat. Even 2% low fat milk is still 37.5% fat by calories.
Dairy products are a “combination food” – they contain carbohydrates and proteins. Because the protein found in dairy products is high quality, complete protein, a high protein dairy product can count as an exchange for a protein food. For example, you could have non-fat cottage cheese as a protein instead of a serving of lean meat. Non-fat cheese can also boost the protein content of a meal. Yogurt tends to have less protein than cottage cheese, so a single container of yogurt wouldn’t count as a full protein serving. In fact, yogurt would count more as a simple carbohydrate exchange than a protein (although, you could mix in a scoop of protein powder into your yogurt to make it “high-protein yogurt).
9. Chicken Breast (and Turkey Breast)
Chicken and turkey are probably the number one most popular protein sources among bodybuilders and fat loss seekers. Remove the skin and get the light meat found in the breasts. The thighs are higher in fat and calories. Naturally, your poultry should be broiled, grilled, or roasted and not fried.
Also, we’re talking about the real bird here, not the sliced lunch meat you find at deli’s or pre-packed in supermarkets. Lunch meats are processed proteins. Some nutritionists call them “fabricated foods” because they are made from a mix and poured into a mould before being cooked and wrapped. While these are acceptable occasionally, don’t make them a staple in your regular daily diet. Lunch meats are loaded with sodium, preservatives, binders, fillers and other nasty chemicals that you don’t want floating around in your body!
10. Egg whites
The name of the game in fat-burning, muscle-building nutrition is to eat a lean protein with every meal. With zero fat, egg whites are as lean as lean proteins get. Egg whites are right up there with chicken breasts as one of the top three lean proteins of choice for losing fat and gaining muscle. Eggs are a super-high quality protein. The problem with whole eggs is the high fat and calorie content. Fortunately, 100% of the fat is in the yolk, while the protein is split evenly between the yolk and the white. This doesn’t mean you have to throw out all your yolks, but it does mean you should limit your yolks. I’d recommend one yolk for every six whites you eat. Just crack them open, and separate the yolk from the white using the edge of the shell. Or, even easier, simply use “Egg Beaters” or another packaged egg white product. There must be hundreds of ways to make eggs, so use your imagination: Omelettes, frittatas, scrambled, fried (in non-stick spray), over easy, sunny side up, hard-boiled or any other way you like them, use egg whites liberally!
11. Fish and shellfish
Many people complain about the lack of variety in a bodybuilding-style fat-burning diet, which typically has you eating egg whites, tuna and chicken day in, day out. What most people don’t eat enough of is fish and seafood. By using different types of fish and shellfish as protein sources, you can add an incredible amount of variety a well as getting those valuable good fats. Here is just a partial list of fish to consider: salmon, tuna, haddock, flounder, mackerel, trout, snapper, sea bass, swordfish, mahi mahi, perch, orange roughy, marlin, sole, Halibut, herring cod and catfish.
As with other meats, eat your fish baked, grilled or broiled and avoid fatty, high calorie sauces and butter. Most fish are very low in fat and high in protein. Some fish, such as salmon, mackerel, sardines, herring and trout, are high in fat. However, because fish is so high in Omega 3 fatty acids, these fish can and should be used liberally. Shellfish have many of the benefits that fish have and it can add some variety to your diet if you’re getting bored of egg whites and chicken. This category includes shrimp, crab, lobster, mussels, etc. By the way, when you’re eating in restaurants, fish is a great choice, as long as you make sure there are no hidden bad fats or extra calories.
12. Lean red meat
Red meat is high in protein, B-12, iron and creatine. The problem with most cuts of red meat is the high fat content. However, not all cuts of red meat are the same. It’s a mistake to label the entire red meat category as a no-no because of high fat content. If you carefully choose the leanest cuts possible and keep your portion sizes small, red meat can be a great addition to a fat burning program. For example, a 170g serving of lean, trimmed top round steak has only 9 grams of fat, while a 170g of untrimmed porterhouse has 37 grams of fat.
Sources: “Burn the Fat, Feed the Muscle” Tom Venuto
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In Part One of Fat, Fat and More Fat! we looked at three key points that are essential in our understanding of this life-giving nutrient. In Part Two, we discuss 4 simple principles of fat and how to get the best kind and right amount into our diets for optimal health.
•Eat fat. REAL fat.
Look for the fat that you can see with your own two eyes. Can you spread it on bread? See it surrounding meat? Watch it float to the surface in a bowl of soup? See the oil bead on fish? Drool over bacon rind? Spoon the creaminess out of an avocado skin? That fat is REAL and our magnificent bodies know how to work with that kind of fat. We can also measure it and be aware when we are eating it unlike the hidden, trans fats that are so dangerous. If we only eat the fat we can see, we are in a much better position to cut down the amount we eat if want to, rather than relying on guess work, calorie counting or strict guidelines to control our intake.
•Eat whole food
If you primarily eat a diet high in fresh fruit, vegetables, nuts, seeds and whole grains you are getting an adequate amount of really good fats. If you eat small amounts of high quality, organic meat and oily fish regularly, you are getting even more good fat. Your body knows what to do with the fat from whole food and will integrate and absorb the nutrients much more efficiently when consumed in this way rather than from synthetic or concentrated supplements of “good” fat which may be rancid, adulterated or otherwise falsely presented on the supermarket shelf. Eating wholesome, natural foods the way nature intended also makes it easy for us to choose foods free from toxic, chemical, hydrogenated and avoid-atall-costs fat.
•Use your oils in the best way possible
When choosing good oils to eat, always look for “cold-pressed” and “extra virgin” on the label – that way you know that all the nutrients present in the original food the oil was derived from haven’t been destroyed in heat processing. Because all good oils change their chemical structure with heating, don’t cook with them. Instead use a splash of olive oil on a green leafy salad and eat your nuts raw and unroasted. Store your good oils in dark bottles and in the fridge if you can as light, heat and air oxidise them. For cooking, coconut oil is emerging as the oil of choice despite the fact that it’s saturated. This is because coconut oil is extremely stable at high temperatures and retains many of its health benefits despite
•Avoid any product making loud claims about it’s fat content
Any product that sells itself as “low-fat” or “no-fat”, “reduced-fat” or “fat-free” quite likely has either trans fat in it or is making up for the lack of taste factor with sugar and other simple carbohydrates. This is a certain trap that many health professionals believe is the true culprit behind our ever increasing waist bands, rapidly rising diabetes levels and killer heart disease. Keep in mind that we need fat to survive – it’s essential to our physical functioning but we don’t need simple carbohydrates in the same way – we can get all the sugar we need from healthy whole grains and other complex carbs, fruit and vegetables in our diet. When it comes to creating extraordinary health and happiness, the most important part is feeling good about ourselves and the food that we’re eating. This can be difficult in a world where science changes it’s mind on a regular basis and nutritional golden rules are being thrown out the window faster than new ones can replace them. So the next time you find yourself eating fat and perhaps questioning it’s value, keep in mind the following definitions…
– Abounding in desirable elements
– Fertile or productive
– Yielding profit or plenty; lucrative or rewarding
– Prosperous; wealthy
– The best or richest part
by Susan Living BHSc
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For over 30 years, fat has generously shouldered the blame for our ever increasing levels of heart disease, cancer and obesity. The message from the media, medical profession and weight loss industry has been clear: fat = bad news. Over the past few years though, a much more fat friendly outlook on how and what we should be eating for optimum health and happiness is developing. We’re starting to see that the amount of fat we eat isn’t really that important, rather it’s the type and balance of fat we eat that either contributes to health or disease. Those of us watching this transformation and swing of ideas may be left slightly disoriented about what’s really what in the world of health, fat and our body.
To simplify and understand the fat issue, let’s start with a few core concepts that merge nutrition,good fats/bad fats eating habits and physiology together:
1.We need fat. Fat is essential to life.
Every living organism – plant, human, animal, reptile, bird and fish is made up of lots and lots of cells. Almost every single one of these cells is surrounded by a protective fatty membrane that governs what goes in and out of the cell. In our bodies, that means that fat not only builds and repairs our cells, it regulates hormones, helps us to absorb many essential vitamins, combats cancer with its antioxidant properties, nourishes our skin and hair, buffers our nervous system and is a master source of energy to be used and stored for when we need it. More and more research is emerging that proves the effectiveness of particular fats in protecting our heart from degeneration, promoting brain function and longevity, healing mental illness and even promoting weight loss among other health benefits.
2.We like fat. It tastes good to us.
In fact, we are hard-wired to enjoy the taste of fat as the life of each of our cells depends upon us wanting to eat it. Fat adds and enhances the flavour, richness and texture of our food making creamy, smooth, crunchy and crispy yumminess to delight our senses and our bellies. Fat takes time to digest and so helps us to feel full and satisfied longer so we are better able to eat only what we need vs over-eating on calorie-rich yet empty foods. Fat has been a vital part of our diet for thousands and thousands of years with many traditional cultures today like the Eskimos and the Masai still consuming huge amounts of animal fat daily with no adverse consequences. Some studies have even identified that high cholesterol levels found in people who eat traditional diets with loads of saturated fat do NOT actually contribute to heart disease so there’s much more to this picture. Animal fat has been getting a bad rap for decades now but many nutritionists and health professionals are understanding that it is instead, the combination of lots of animal fat with no exercise and a low-fibre, lowvegetable diet that is more of a concern.
3.There is Good Fat, Okay Fat and Avoid-At-All-Costs Fat
The Good fat is unsaturated and liquid at room temperature. It can be found in many nuts and seeds, green leafy vegetables, olives and oily fish like salmon, sardines and mackerel. The good fats are “good” because they either lower our levels of bad cholesterol or increase our levels of good cholesterol which protects our heart and makes sure our circulatory The “okay” fat is saturated and solid at room temperature. Okay fat is “okay” because it lowers the amount of good cholesterol in our blood and too much of this can of course, be a bad thing. Here we find animal fat as well as the fat in milk, cheese, cream, yoghurt and icecream. Coconut oil is also a saturated fat but evidence is emerging that’s moving this particular fat into the “good” fat category as it is highly anti-microbial, anti-fungal, antiviral, increases metabolism, improves digestion and strengthens our immune system. The Avoid-At-All Costs-Fat is manufactured and created in laboratories purely for the purposes of prolonging the shelf life of certain foods and thus increasing profits. In this category we find trans fats, hydrogenated fats and partially hydrogenated fats which have been turned from a liquid to a solid through a process called hydrogenation.
The Avoid-At-All-Costs Fats are toxic, man-made chemicals that damage our hearts, our arteries and our cholesterol levels every time we eat them. Trans fat has been strongly linked to weight gain and coronary heart disease as these fats inhibit the good cholesterol in our body and increase the bad cholesterol. Ironically, trans fats were once thought to be superior to saturated fats and were designed to replace the “bad” fats in our diet that were supposedly contributing to our escalating levels of heart disease and obesity. These days, evidence is strongly suggesting that it is these fats, trans fat that are responsible for clogging our arteries, damaging our hearts and killing us prematurely, NOT saturated fats as was originally thought.
There is no “safe” level of consumption of these fats and put simply, they are alien, unknown and poisonous to our body. Many countries in Europe and states in the US have banned the use of trans fats in food manufacturing and in restaurants because of this danger. Unfortunately, trans fat labeling is not mandatory in Australia so be aware that if a food is processed and comes in a packet and if it has “fat” in the nutritional advice table, the probability it contains trans fat is huge. Keep your eye out for “hydrogenated” anything or “partially hydrogenated” anything else on ingredients labels and choose an un-processed option or one with natural fat in it instead.
We find Avoid-At-All-Costs Fat in margarine, all fast food and deep fried munchies, baked goods, biscuits, icing, microwave popcorn, vegetable oils, potato chips, corn chips, crackers and doughnuts – pretty much everything processed. This recent 60 Minutes segment in July 2010 clearly outlines the dangers of trans-fats to our health and why we should indeed avoid them at all costs.
Stay tuned for next month when we discuss some simple strategies on getting the fats right in our diet easily and sustainably!
by Susan Living BHSc
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The following is an excerpt of an article written by Maria Middlestead, Clinical Nutritionist, author of The Shape Diet and Recipes For A Long & Delicious Life.
Among the industrialised nations, health statisticians predict that those who are children now will be the first generation that has poorer health, more obesity and a shorter lifespan than their parents. With the many benefits of affluence and education in such countries, how has this tragic state developed?
Sadly, even when people make an effort regarding good health habits, like faithfully tending a garden built over hidden quicksand, poor foundations will let them down.
From the twentieth century onwards a world has been created like none other before. Each year you ingest some of the 80,000 lab-made chemicals which have had no testing of their cumulative consequences. Most fresh looking products that seem to promise good health in fact come from low nutrient soils, prodded into production by artificial protectors and growth promoters. Apart from food, industrial chemicals are breathed in or land on your skin, get absorbed and take a joyride through the blood stream. This is thanks to out-gassing particles from every plastic, paint, dye, resin, glue, petrol fume and scented toiletry or cleaning agent surrounding you
Since the industrial revolution food has had more of a commercial priority than a nutritional one. Hunter-gatherers used to eat annually from a range of over 200 foods. Most urban-ites now substantially partake of only 10 (wheat, dairy, sugar, eggs, a few meats, vegetables and fruit). Such repetitive intake strains nutrient resources and the specific enzymes needed to break down each food. Farmers once grew several varieties of grain for their own use; now wheat predominates internationally. Historically there were once hundreds of types of wheat while now there are three dominant strains worldwide. These have been bred and engineered for the highest gluten content possible to ensure fluffy, high-rising products. No longer are bread dough and cake batters lengthily fermented, which makes them more digestible. Instead a long list of additives ups the speed, storage time, profit margin – and compromised digestive function.
The land that farmed animals dine on is heavily treated with agrochemicals that leach into waterways. Dairy herds are treated with hormones to accelerate weight gain, milk production and keep lactation to a convenient industry schedule. Milk isn’t fresh, seasonal or naturally fermented. Instead it is heated over high temperatures that damage its proteins and fats, destroys its enzymes and diminishes its vitamins and minerals. Homogenisation further breaks down molecules in a way linked with a greater likelihood of inflammatory passage through the gut wall. Then natural constituents such as fat may be extracted, and other high-tech components added according to trendy concerns, rather than a true appreciation for wholesomeness. Modern foodstuffs are as distant from their original predecessors as our lifestyles are compared to ancient forbears. In contrast however, biologically we are virtually identical.
It is therefore no surprise that generations are weakening, that allergies and other compromised immune system conditions are spiking in prevalence. So what can one person do amid this omnipresent onslaught? The answer is threefold: improve immunity, improve gut health, and decrease intake of your most stressful adverse triggers or allergens. Specialist immunologists in the United Kingdom have reported a significant rise in the number of patients suffering from several allergies at once, with the severity of the reaction also increasing. A consultant immunologist in Birmingham says “We used to say that 15% of the population had an allergy of some sort, now the figure is nearer 40%”. A multinational report noted a sharp increase in allergies in India – not among the poor, but the burgeoning middle class intent on highly processed western foods, chemical laden toiletries and like products.
You can find here, more information on Maria Middlestead and her services in NZ.
At “What Can I Eat” we offer several solutions for Allergy testing and product solutions to assist with allergy management.
A hair analysis test is ideal for determining masked reactions. These tests have long been utilised to check for mineral levels and toxic heavy metals. Most inflammatory conditions (about 80% of all disease) produce cytokines or similar markers. Your ‘crowning glory’ provides a visible and varied report on internal status.
A comprehensive IgG food intolerance (delayed onset allergy) test is also available . Pinpointing reactions to over 270 individual foods and providing you with a personalised recipe booklet and personal report tailored to your individual intolerances.
For these and more products and services that provide solutions for those who have food allergies or food intolerances, go the the
Allergy Solutions pantry at What Can I Eat to “Find your Perfect Match”