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Entries tagged as ‘Allergy’

Sprouted seeds and beans, a great source of nutrition

4 January, 2010 · 2 Comments

Remember how, as a kid, you could grow cress on a patch of cotton wool and then eat it in your sandwiches? The fascinating thing is that these simply grown sprouts are really nutritious and a great food.

Newly sprouted seeds and grains are packets of energy on the cusp of life – that makes them great for food because they are bursting with so many proteins, nutrients, enzymes, and more, to help them grow. Researchers have found crunchy sprouted broccoli sprouts to be a powerful anti-carcinogenic (the active element being glucoraphanin) and an antioxidant, better than normal broccoli. Another example is a fresh and tasty serving of sprouted alfalfa which is reported to dramatically reduce cholesterol and has a complete armory of vitamins and minerals ready to boost your health.

But whether it’s sunflower seeds, adzuki, radish or almond, these sproutlings are high energy, low calorie foods which can contribute to your five-a-day vegetable intake at a very low cost – when you grow your own a few pennies results in pounds worth of savings. They are noted for being beneficial for people with food intolerances too.

Some prepared foods take full advantage of the nutritional benefits of sprouted seeds for example the Sunnyvale organic breads and Linusprout flax powder bringing sprouted nutrition in an alternative, simple to eat form.  But there is nothing more fun than sprouting your own seeds or beans.

How to sprout beans and seeds

All that is needed is a glass jar with a lid with holes in or a piece of cotton or muslin and an elastic band to hold the cloth in place over the neck of the jar.
Take a handful of your selected seeds or beans.  Adzuki and mung beans work really well as do alfalfa, radish and most any bean or seed that has not been hulled.

Put the beans into the jar and rinse them really well in water, give them a good swish round and then drain the water.  The process has begun.

Place the beans in a shaded warmish place. Now each day for the next 3-4 days rinse the beans again, just fill the jar with water enough to cover the beans and drain it off again gently.  You should see the sprouts appearing after 2 or 3 days and after 3 -5 days  the sprouts will be ready to eat.  The length of time does vary for each bean type, how warm it is etc, so just be patient.

Include bean sprouts in your menu
Sprouted grains and seeds are crunchy additions to salads, stir fries and sandwiches, but they can also be baked or blended, toasted or eaten raw as tapas – sunflower seeds are very very moreish.

Here’s an easy fresh tasting sprouted seed recipe  to try:

Sprouted bean bruschetta with tomato and basil

Makes 10 slices

1 tablespoon sprouted mung beans
1 tablespoon sprouted radish
10 slices of organic baguette
5 tablespoons olive oil
30 cherry tomatoes
1 clove of garlic, peeled and rubbed in salt
Basil (preferably fresh)
Freshly milled salt and pepper

1. Bring a pan of water to the boil and put the cherry tomatoes in for 30 seconds. Quickly remove the tomatoes and cover them in cold running water until they are completely cold, the skin should have cracked and loosened.
2. Grill 10 organic baguette slices on both sides. When they are crisp, score the slices 3 times with a sharp knife on one side.
3. Rub the garlic around the cuts in the bread and drizzle about half a tablespoon of olive oil over each slice.
4. Crush three tomatoes and place them onto a baguette slice, top with a pinch of sprouted mung bean and radish.
5. Repeat for each slice. Season with a scattering of basil, salt and pepper. And finally, sprinkle a few more drops of olive oil over the top.

Categories: Coeliac Disease · Diet · General · General Food · Gluten-Free · GoodnessDirect · Health · Organic · Raw · Recipes · Salad · Vegan · Vegetarian · Weight-Loss
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Coeliac Awareness Week May 2009

11 May, 2009 · 3 Comments

Today marks the beginning of coeliac awareness week. Are you aware of what coeliac disease is? Do you know if you will catch it or not?

Only messing – of course you cannot actually catch coeliac disease. Coeliac disease (celiac disease for those in the US) is the intolerance or allergy to gluten. Gluten is found in wheat, rye, barley and oats. There is also barley in strains of wheat like spelt and kamut so be careful of these more unusual grains.

What is coeliac disease?

The intolerance is to the protein found in these grains. The gluten affects the villi that line our guts. These villi are like strands of seaweed waving around in our guts, which have the effect of increasing the surface area of our guts to maximise our ability to absorb the goodness from our food. For those with a gluten intolerance or allergy these villi become inflames or flattened which is not only painful in itself but results in sufferers not being able to absorb the nutrition from their foods – a sort of malnutrition.

Symptoms of coeliac disease

Those who suffer from coeliac disease in the short term may experience stomach and bowel problems, tiredness, anaemia, diarrhoea, abdominal discomfort, weight loss, vomiting and mouth ulcers. In the long term those with coeliac disease are prone to osteoporosis, infertility and cancer of the gut.

Is there any cure for coeliac disease?

Coeliac disease is a life long condition and is best controlled by elimination of gluten from your diet. Avoid wheat, rye, oats, barley, spelt and kamut from your diet.

What is a gluten free diet?

So what does a coeliac eat?  The basic need is to replace foods usually made from those grains containing gluten.  Bread is the big challenge but these days there is a fantastic selection of gluten free breads of all types.  Alternatively you can make your own bread using a gluten free all purpose flour or bread mix.  Adding a little Xanthan gum helps replace the texture lost by removing the gluten and gives the bread a ’sponginess’ otherwise difficult to attain.

Breakfast cereals are another area dominated by wheat and oats, but there is a great variety of gluten free cereals too, both for children and adults.

In every food group there are now so many alternatives to choose from.  Here is a full range of foods that are suitable for coeliac disease. If you would like to ask questions about the diseaseor recieve a full catalogue of gluten free foods please give us a ring on 0871 8716611.

Resources for those wanting to avoid gluten

The Coeliac Society

24Dr.com

Gluten free shopping

Categories: Coeliac (Gluten-Free) · Coeliac Disease · Diet · Uncategorized
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Special Diets

11 March, 2009 · 2 Comments

When food freaks out your body, keep your system stress-free. By Lisa Burn…

What is it?

According to Allergy UK over 40% of the population are affected by allergies of one form or another. Alarmingly it states: “Each year the numbers are increasing by 5% with as many as half of all those affected being children.”

Allergy occurs as a reaction to one or more triggers. The immune system believes the allergen is harmful and produces the antibody IgE, which leads to the production of histamine. In severe cases -such as in peanut allergy – the resulting reaction can be fatal if not treated quickly.

Commonly referred to as an allergy, food sensitivity or intolerance is not so severe but can nonetheless make life miserable for sufferers. Reactions can occur one or two days after eating the suspect food, with symptoms as diverse as diarrhoea, rashes, lethargy and depression. Moreover, sensitivity can develop at any stage, so you could have been eating a particular food all of your life then one day develop an intolerance to it.

Common culprits

Peanuts and to a lesser extent other nuts, can cause extreme reactions in susceptible individuals. Even coming into contact with peanuts through touch can trigger a full­blown reaction, causing the throat to swell up, heart rate to alter, anaphylactic shock to ensue followed – if not treated with adrenalin – by death. People with a peanut allergy should avoid all contact with nuts, including checking ingredient listings on food and on menus before ordering meals in restaurants. Sesame seeds, eggs, dairy and shellfish can also provoke anaphylaxis.

For people suffering from food intolerance the effects can be harder to see and the culprit any one of a number of substances. Apparently unconnected symptoms could all be traced to food sensitivity, for example IBS, headaches, tiredness, constipation, eczema, asthma, lack of concentration and appetite for life. Food intolerance is common with cow’s milk (either to the sugar, lactose, it contains or its proteins), wheat, gluten, caffeine and alcohol. Gluten intolerance or coeliac disease is on the increase in the UK, with, it is thought, one in 300 people sensitive to this protein, which is found in wheat, barley, rye and oats. Feeding a baby cow’s milk and/ or wheat too early can overload their immature digestive and immune systems, so sowing the seeds for food sensitivity. Indeed, the Government now recommends that nothing but breast milk or formula be given to infants until they are six months old (previously four months) and cow’s milk should not be given to children under the age of 12 months.

Keep a food diary to try and discover what foods you are sensitive to. If you do suspect a certain food could be the source of your ills try eliminating it from your diet for 10 days and see if your symptoms improve. A long-term elimination diet should not be undertaken without the advice of a nutritionist or nutritional therapist, who should also be able to offer allergy and food intolerance tests.

What do you eat instead?

If milk is your problem then try one of the delicious alternatives from the health store or supermarket. Soya, nut, rice and oat ‘milks’ are all available and can be used as drinks, in cooking or over cereal. Some are enriched with calcium and vitamins as well as coming in different flavours such as vanilla, chocolate and strawberry as well as original. Or, drop milk-type drinks from your diet altogether and replace them with caffeine-free fruit, herb and rooibos teas, {SDFJ fruit and vegetable juices and mineral water.

Coeliacs have to avoid gluten, so no wheat, rye or barley though some sufferers can tolerate oats. Specialist gluten-free breads, biscuits, cakes and pastas are available or buy gluten-free flour and do a little home baking. Decaffeinated coffee could be the answer to coffee flushes or try coffee substitutes containing chicory, barley or dandelion. Giving up alcohol is a good idea whether you are sensitive to it or not as it puts a strain on your liver, is full of empty calories and causes dehydration. Help stop cravings by supplementing with chromium, support your liver with milk thistle and repair damage to your gut caused by alcohol with a glutamine supplement.

Supplemental Help

Food intolerance can compromise the immune system and this can be helped with probiotics. These increase levels of friendly bacteria in the gut, helping the permanent friendly bacteria in times of stress or illness. Increase your intake of antioxidant vitamins A, C and E – vitamin E is also an anti-inflammatory (inflammation is one effect of allergy) by eating more fresh fruit, vegetables, seeds and brown rice and taking an antioxidant supplement. To this end also increase intake of oily fish such as mackerel, salmon and fresh tuna as well as seeds such as linseeds and sunflower seeds for their essential fatty adds. On the herbal front, echinacea is well known for strengthening the immune system, pinebark extract is anti-inflammatory, peppermint reduces wind and increases peristalsis in the bowel, chamomile soothes digestive spasms, ginger reduces nausea and slippery elm reduces inflammation of the mucous membranes in the gut. If food intolerance results in irritable bowel syndrome (IBS) aloe vera juice may help.

Essential oils of lavender, chamomile, sandalwood, rose and melissa in baths, massages and inhalations are used by aromatherapists to treat allergy. They are calming and soothing, working to alleviate stress, which in itself is thought to cause or exacerbate allergic reactions in some instances.©

Natural Lifestyle © Natural Lifestyle in connection with Natural Health Week

Categories: Allergy
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Hay Fever – Are you allergic to summer?

11 March, 2009 · 2 Comments

While most of us look forward to the balmy, sunny days of spring and summer, for millions of people the onset of warmer weather is not so welcome. There are an estimated twelve million hay fever sufferers in the UK, for whom the coming months will bring the misery of itchy, swollen eyes, streaming noses, sneezing, sore throats, wheezing, headaches and irritability. In the most serious cases insomnia and depression are not uncommon.

The symptoms of hay fever are caused by an allergic reaction to airborne pollen grains from flowering plants and fungal spores. In an allergic person, the immune system reacts inappropriately to the presence of pollen by producing an antibody called Immunoglobulin E (IgE) to attack them. This in turn triggers the release of a chemical called histamine which sets off the catalogue of cold-like symptoms.

During the summer months, newspapers and weather reports often include the ‘pollen count’, which refers to the number of pollen grains in the air per cubic metre. It peaks in June and July, when it can reach up to 200 grains per cubic metre. In fact, many people begin to suffer the symptoms of hay fever at a pollen count as low as 10. The amount of pollen floating around fluctuates over the day, the peak hours being between seven and nine am and three to seven pm.

When symptoms are severe, avoiding exposure to pollen may seem the most attractive option but, of course staying indoors with all the windows shut is not really a viable possibility for most people. The good news is that there are many ways in which sufferers can help to relieve the condition through changes in their diet and by purchasing over-the-counter natural remedies.

Vitamins are essential to the proper functioning of the immune system and so the importance of eating a balanced diet with plenty of fruit and vegetables cannot be over-stressed. Of particular value is vitamin C, which has long been known for its antihistamine response. It may be helpful to take a supplement of quercetin, a bioflavonoid with anti-inflammatory properties that helps to inhibit the production of histamine. Bromelain too may be useful as it supports the action of quercetin and helps to clear congestion.

Often the symptoms of hay fever are exacerbated by food allergies. Wheat and dairy foods are very common allergens, which increase the production of catarrhal secretions so avoiding these may well bring some relief. Interestingly, eating locally produced honey could offer a degree of homoeopathic protection.

There are many natural remedies available, containing combinations of traditionally used herbs and essential oils. Examples of these are for example Bioforce Luffa Complex and Potter’s Antifect. Garlic reduces mucous in the system, echinacea stimulates the body’s natural defences and common plantain and scutellaria have anti-allergic properties and act as natural antihistamines. Dong quai also has properties that reduce the allergic response. Eyebright has long been used as an effective treatment for eye inflammations because it contains tannins that help to dry up the secretions of the mucous membranes. Natural decongestants include cod liver oil, eucalyptus and peppermint. One or two drops of peppermint oil can be used in a bowl of hot water as a steam inhalation.

Homoeopathic remedies, with their philosophy of treating like with like, sometimes actually involve dilutions of plant pollens. These remedies can be taken in the weeks leading up to the hay fever season to bring about desensitisation. Examples of popular homoeopathic remedies for hay fever are Nelson’s Pollenna and New Era For Hayfever And Allergic Rhinitis.

By eating sensibly, using an appropriate natural remedy and following the other practical guidelines below, hay fever sufferers should be able to enjoy the mild weather, just like everyone else.

Useful tips:-

  • Try to stay indoors during the peak pollen hours from 7.00 to 9.00am and from 3.00 to 7.00pm
  • Keep windows and doors closed.
  • Don’t rub your eyes – it will make them more itchy
  • Dry washing indoors as pollen grains can stick to it outside
  • Avoid wide, open spaces like parks and fields
  • Don’t mow the lawn during the day as doing so creates clouds of pollen
  • Avoid pets who can bring pollen in from outdoors on their coats

Jemma Morriss

Categories: Allergy · Health
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Dairy Free and delicious

4 March, 2009 · 2 Comments

Dairy allergy or intolerance is either a reaction to lactose – the sugar found in cows milk in which case it is an intolerance, or an allergic reaction to the protein in cows milk. Here we take a brief look at these two conditions and what products are available to help those who have them.

The first of these – lactose intolerance tends to be most common amongst adolescents and adults and is often an inherited condition. Having said that, some children to have this intolerance too.

Conversely the cows milk allergy is most frequent in children, but adults can be affected too. Children having this allergy may well have grown out of it by 4 or 5 years of age. It is possible to have an anaphylactic shock reaction to cows milk protein and this is not something to be taken lightly.

Lactose intolerance

Lactose is a disaccharide – a natural sugar, found in human milk and the milk of other mammals. During normal digestion, an enzyme called lactase breaks down the lactose so that the body can absorb it. But if we can’t produce enough lactase, the lactose passes into our large intestine unprocessed where the bacteria feed on it – the result being gas and toxins, pain, bloating, flatulence and diarrhoea.

Symptoms vary from person to person, as does the severity of intolerance. Some people can drink a whole glass of milk whilst others can’t take much at all. It is often trial and error with the help of your dietitian to see what you can tolerate.

Cow’s Milk Protein Allergy

Here the body reacts adversely to the protein in cow’s milk. There are a variety of symptoms which indicate allergy to cows milk protein including diarrhoea, blocked nose and too much mucus, asthma, rashes and lumps on the skin, eczema, dark eye circles, glue ear, bloated swollen stomach, constipation, sickness, headaches, and hyperactivity in children and as I have mentioned this can cause anaphylactic shock.

Cow’s milk protein allergy can affect as many as 2 babies in every 100, but the child will probably have grown out of this by school age.

Avoidance

The most effective way to alleviate illness due to these conditions is to avoid dairy products from the diet of those affected. In order to do that you need to be aware of all the different products which are derived from cows milk in some form. Here is a fairly comprehensive list of items to watch out for on food labeling.

Butter, buttermilk, butter oil
Vegetable fats
Ghee
Cheese
Curd
Casein, hydrolised casein
Rennet casein, caseinates
Curds
Hydrolsed milk protein
Lactobacillus,
Lactalbumin phosphate, lactalbumin
Lactate
Lactic acid (E270) in fact most products beginning with “lact”, lactoferrin, lactoglobulin,
Lactose – but having said that glucono delta lactone is OK as it’s the natural sugar from Grapes and nothing to do with dairy.
Soured cream
Whey, delactosed whey, whey syrup sweetener or whey in any form
Yoghurt,
Fromage frais
Milk derivative fat
Evaporated milk
Condensed milk

Milk or milk byproducts are also used to produce latex, so don’t be surprised if there is a reaction to latex gloves or condoms. (Vegan condoms are available from the Vegan Society)

Similarly milk proteins can be used in toiletries and food supplement tablets and pharmaceutical tablets, so opt for vegan choices where possible.

Get enough calcium

Milk is a valuable food, made up of protein, fat, carbs, minerals (inc. calcium and zinc) and vitamins. Because it is so nutritious and one of our main sources of calcium, it is important to replace it in your new diet with some foods that are rich in calcium.

One way to do this is to always select specially enriched milk substitutes, there are many of these available but ideally also make sure you include in your diet seeds, vegetables, especially green leafy ones, nuts and pulses like baked beans. The following foods are particularly rich in calcium:

Spinach
Tofu
Figs
Almonds
Watercress
Brazil nuts
Sunflower seeds
Sesame seeds
Beans

These are just some of the foods available. In order for your body to absorb and use the calcium present in food a certain amount of magnesium must be present too, so go for nuts, seeds and green leafy veg were the calcium/magnesium balance is just right to help your bodies absorb the calcium present.

What can I use instead of butter?

There are many dairy free margarine and spreads available. Also Coconut Oil is great for cooking as it is heat stable even at high temperatures and so there is no danger of transfats occurring.

What can I use instead of milk?

Again we have many dairy milk alternatives, including some made from soya, oats, peas, tiger nuts , rice, and nuts, so why not be adventurous? Be sure to select the ones with added calcium though.

Goat and Sheep Milk

The definition of dairy is really cows milk, so goats and sheeps milk are not technically dairy products and you may be able to tolerate these and the products made from them like cheese & yogurt. To explain a little, the proteins found in goat and sheeps milk are the same as those found in cows milk but constructed slightly differently. In fact, there is slightly more of these proteins in the sheep and goat milks. This is also true of lactose which is also present in all three milks. Because of these facts, the medical profession and the FSA do not recommend substituting onto another mammal milk.

However there are many many testimonies about those who have tried these alternatives with beneficial results.

What do I give my baby?

Breast is always best for baby, but some babies may react to mothers milk if the mother has drunk a lot of cows milk. This is something to be aware of.

In the special cases where there has been a referral by a dietitian we can provide goats milk infant formulas and growing up formula. Goats milk should be given to babies over a year old.

What do I eat instead of cheese?

There are some amazing non-diary cheese and soft cheese spreads available – the Tofutti range of spreads is particularly good. Try and choose cheeses without hydrogenated fats as these can lead to transfats.

Something you may not have tried is Engevita Yeast flakes, these can be used to make toast toppers or savoury sauces as it tastes a little like cheese – definitely worth a try.

Some who are less sensitive may be able to tolerate goats and sheeps cheese.

What do I eat instead of cream?

There are creams made of soya and rice, but why not include coconut milk, or oat cream in your diet. Tofu silken is great as a base for creamy sauces, both savoury and sweet. Amazake is a Japanese dessert made from rice which is a great base for sweet sauces or eaten as it is as a creamy dessert.

What do I eat instead of yogurt?

Try some of the dairy free desserts available, there is even a diary free Pro-biotic! Note:Yogurt is one of those things which some people can tolerate who cannot otherwise take dairy products, this maybe to the natural enzymes in yogurt.

What do I eat instead of Ice Cream?

Some of our Oat and Soya Ice creams are as delicious as their dairy competitors, so give them a try.

Categories: Allergy · Health
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Nelsons Pollena

27 January, 2009 · Leave a Comment

Over half of us (53 per cent) suffer from hay fever and other allergies and in just under 30 years scientists estimate we might all be suffering from an allergy.

The really bad news is that people can suffer all year, with tree pollen starting as early as February, with grasses through the summer and mould spores right up to October. Hay fever sufferers reluctant to endure the potential drowsiness of traditional antihistamines (especially at exam time…) will be relieved to hear that homeopathic medicines really do work.*

Nelsons Pollenna has been formulated into easy to take tablets that contain a specially selected combination of natural remedies to bring soothing relief to the trials of sneezing, a runny nose, and itchy eyes and throat. The homeopathic ingredients are:

Allium cepa, or red onion, helps with irritation to the eyes using the homeopathic principle that like treats like – that is, a substance which in large doses produces the symptoms of a disease will, in small doses, cure that disease.

Euphrasia, or eyebright, is good for treating sneezing and eyes that water all the time.

Sabadilla helps relieve spasmodic sneezing with a runny nose.

For best results take Pollenna when hay fever symptoms first appear, suck or chew tablets at two hourly intervals for six doses, then three times daily until symptoms subside.

Other tips recommended to hay fever sufferers: **

  • In the summer stay inside between 5pm and 7pm, when pollen counts are usually high. Keep windows and doors closed, especially at these times and when sleeping
  • Turn up the air conditioning whenever possible to help remove allergens from the air
  • Shower before going to be to remove the pollen
  • Damp dust and vacuum your home regularly, to keep irritating pollens and dust to a minimum
  • Air bedclothes in direct sunlight
  • Check out the pollen count (usually broadcast along with the weather) and avoid areas of high pollen concentration, e.g. long grass, lawn mowing and trees if allergic to these
  • Wear sunglasses, they can help protect the eyes from pollens in the air
  • Avoid smoke and chemical fumes
    Notes:
    * Recent research from Glasgow Homeopathic Hospital shows taht homeopathy can help hay fever sufferers. The research, published in the British Medical Journal reported that in a double blind study involving 50 subjects with perennial allergenic rhinitis, those taking a homeopathic treatment showed a 28% improvement in symptoms compared to the placebo group.

    **European Pollen Information – www.polleninfo.org

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    Categories: Allergy · Hayfever
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    Milk Allergy and Intolerance

    17 November, 2008 · Leave a Comment

    Cows milk is one of the biggest problem foods in Western society. Around five and a half million of us in the UK have to avoid it due to a condition called lactose intolerance. Lactose Intolerance is an inability to properly digest the milk sugar lactose due to insufficient production of lactase enzyme.

    Lactase, which is secreted by cells in the small intestine breaks down lactose into the simple sugars glucose and galactose, which can be absorbed into the bloodstream. When undigested lactose is allowed to continue along the gut, it eventually ferments producing acid and gas, which in turn leads to bloating, wind, cramps, constipation and diarrhoea.

    Lactose intolerance is a relative term because the amount of lactase required depends on the amount of lactose being consumed. Some people may have the ability to produce reasonable quantities of lactase, but still suffer uncomfortable symptoms because they consume a great deal of dairy produce. If lactase is produced in very small amounts or not at all, then dairy products are best avoided altogether.

    It is primarily in Western society that lactose intolerance is seen as a disorder. In some cultures eg Japan and China, up to 90% of the population are what we would term lactose intolerant, but to them it is not seen as restrictive because dairy foods do not feature in their diet to the same degree that they do here.

    Milk protein allergy

    A much smaller number of people have to exclude dairy products because they have an allergy to one or more of the proteins contained in milk. The most common offender is casein. All true allergies are caused by an antibody in the blood called Immunoglobulin E or IgE. In an allergic individual, the immune system wrongly recognises an allergen, in this case milk protein, as a harmful substance and produces IgE to counteract it. The catalogue of symptoms that can manifest as a result include eczema, swelling of the face, mouth and throat, vomiting, diarrhoea, bloating, stomach cramps, runny nose, itchy eyes and wheezing.

    Milk allergy affects around three percent of babies, but most tend to outgrow it within five or six years. In others, the allergy does not manifest itself until later in life. The tendency to develop allergies is an inherited trait and so children have an increased risk of suffering from milk allergy if one or both parents have allergies of any kind.

    Hidden milk ingredients

    Milk components crop up in all kinds of processed foods under various names. Watch out for the caseinates – sodium, calcium, potassium, magnesium, iron and zinc as well as ingredients such as lactic acid, lactaglobulin, lactalbumin, whey and curds. In addition lactose is often used as a filler in pharmaceutical tablets.

    No more treats?

    Once an intolerance of or allergy to cows milk has been established, the future may seem rather bleak – no more ice cream, yogurt, breakfast cereal etc. On the contrary though, following a dairy free diet is not as torturous as it might appear.

    Soya

    The mainstay of the milk free diet has long been soya. This little white bean can be used to make versions of milk, yogurt and cheese. These soya alternatives taste an awful lot better than they used to and in fact many people who have no immediate problem with cows milk are turning to soya simply because it is healthier. Soya milk is a good source of protein, fibre and essential fatty acids and contains no cholesterol. Extensive research has shown that 25g of soya protein each day, as part of a balanced diet, can significantly reduce total and LDL or “bad” cholesterol. Soya has the added advantage of providing isoflavones, plant compounds that are associated with reducing the risk of certain cancers, heart disease and menopausal symptoms.

    Other alternatives

    Another possible replacement for cows milk is goats milk. This still contains lactose but many people find it easier to digest. Goats milk is quite similar to cows milk in taste but isn’t quite as smooth, and it can be purchased spray dried Allergycare Spray Dried Goats Milk 200g. Nanny by Vitacare is an infant formula of goats milk that has proved a very popular alternative for bottle-fed babies that have difficulty digesting cows milk.

    Sheeps’ milk provides twice as much calcium as cows milk as well as vitamins B2, B12 and zinc. However, it has to be said that it is an acquired taste! This is available as a frozen product, pasteurised Ark Farm Pasteurised Sheep Milk or unpasteurised Ark Farm Unpasteurised Sheep Milk, or in the form of a powder Woodlands Park Sheeps Milk Powder Skimmed.

    Rice and oat milks are palatable alternatives containing neither cholesterol nor lactose. Oat milk is particularly suitable for pouring over breakfast cereals as the cereal masks its oaty taste. Fruit juice is another option for accompanying muesli and other breakfast cereals.

    Those who don’t drink milk needn’t miss out on ice cream either as there are some delicious non-dairy frozen desserts available. Examples are First Glace, which is made from oats and the Swedish Glace and Tofutti ranges, including Rock n Roll Cones, which are soya based.

    What about calcium and other nutrients?

    Removing cows milk from the diet will not necessarily lead to a deficiency in nutrients but there are one or two areas to be extra vigilant in. Cows milk is the primary source of calcium in most people’s diet, but there are plenty of other foods that provide this important mineral. Other excellent sources include green vegetables like broccoli and kale, sea vegetables, nuts, molasses and sunflower seeds. Some soya milks are fortified with calcium so that they provide just the same amount as cows milk.

    Perhaps even more important than ensuring a plentiful intake of calcium is maximising its absorption in the body. Factors that can help to reduce calcium loss include reducing caffeine and alcohol consumption, getting plenty of exposure to sunlight, regular exercise and an adequate intake of magnesium, which works with calcium to promote bone growth.

    An adequate supply of vitamin A is easily obtainable in a dairy free diet. Precursors to vitamin A, carotenoids are found in abundance in fruit and vegetables, especially carrots. If there is any concern over dietary intake though, there is always the option to take a daily supplement eg MicrOrganics Hawaiian Pacifica Spirulina Powder.

    Categories: Allergy
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    Immune Alert!

    5 November, 2008 · Leave a Comment

    Natural Lifestyle © Natural Lifestyle May 2005 in connection with Natural Health Week

    What happens when your body goes into immune overdrive? Do you get a reaction to food, pollen, even hair dye? Natural Lifestyle looks at why, and what can help…

    What is our ‘Immune System’?

    The immune system protects the body against infection from bacteria, viruses and parasites. It is a collection of body reactions which together fight off infection, and which are known as the ‘immune response’.

    There are two main systems of protection:

    ‘Innate’ immunity – where protection is inbuilt, and always ready to fight infection. Examples include the skin (which is a barrier), nose hairs (which trap nasties) and the lining of the digestive system, which trap bacteria and other invaders.

    ‘Acquired’ immunity arises from the body being exposed to an agent (bacterial or otherwise), and then being able to recognise it again and put into place reactions to deal with it. This involves hundreds of biochemical processes, which, put together, are called the ‘immune response’.

    It is these immune respones that are designed to protect our body from harm. However, for genetic reasons, or those affected by our environment, people can become oversensitive to the world around them. Whether it is the food that they eat, the air that they breathe, or the products that they use, some people have to watch out for immune signals that something is slightly awry…

    Food For Thought

    What do you do when your body reacts to food? It seems such a strange thing that our immune systems can go crazy over the very thing that can keep us alive. Explained simply, food allergies give almost immediate responses, and always involve the immune system, in a way that is consistent every time a particular food is eaten. Immune cells are involved (namely, IgE antibodies and mast cells which produce histamine), and symptoms such as nausea, vomiting or stomach cramps often come on quickly (from immediately to ten minutes or so).

    Food Intolerances are harder to spot, and can take effect hours, or even days after the food is eaten. Naturopaths and holistic practitioners readily acknowledge food intolerance and link it to illnesses such as arthritis, depression, weakness and even water retention. It doesn’t generally involve the classical ‘allergy’ immune response.

    Food sensitivity is something different – it’s a body reaction to say, caffeine, where the hands or face can turn bright red. Again, it’s not a classical immune response – so not viewed as a ‘true’ allergy by medics. It’s hardly surprising that people sometimes get confused!

    If you suspect that foods might be causing your symptoms, then it is worthwhile keeping a note of what happens when you eat it. Here are the ingredients to watch out for…

    • Cereal containing gluten and products thereof
    • Crustaceans and products thereof
    • Eggs and products thereof
    • Peanuts and products thereof
    • Soybeans and products thereof
    • Milk and dairy (including lactose)
    • Nuts and nut products
    • Celery and products thereof
    • Mustard and products thereof
    • Sesame and products thereof
    • Sulphur dioxide and sulphites at concentration of more than 10mg/kg or 10mg/litre

    When you have built up a good idea of which foods might be causing the problems, it’s time to visit a nutritionist/nutritional therapist, who will be able to suggest an ‘elimination’ diet – where foods are restricted and gradually re-introduced.

    The sneezing season?

    Hay fever is an allergic reaction triggered by the immune system’s response to inhaled allergens (such as pollens). This triggers sneezing and inflammation of the nose and mucous membranes (conjunctiva) of the eyes. The nose, roof of the mouth, eyes, and throat begin to itch gradually or abruptly after the onset of the pollen season. Tearing, sneezing, and clear, watery nasal discharge soon follow the itching. People with hay fever can also experience headaches and irritability as they are constantly hampered by the symptoms.

    Numerous studies have shown that people with hay fever are more likely to suffer asthma, and are likely to have some reactions to foods – so view your condition in terms of the complete allergic response.

    When it comes to supplementation, consider formulations for inflammation: bromelain, a good antioxidant formulation, vitamin C and quercetin. Some naturopaths advise keeping off dairy produce, which is thought to increase mucous formation (which can block the sinuses).

    Without doubt, herbs are wonderful for the symptoms of hay fever. Nettle has been known to reduce itchy eyes and sneezing, elderflower and eyebright will dry up mucous secretions and echinacea will help the immune response be more effective against the allergen (pollen).

    Hair Raising Reactions…

    Many people may have contact with chemicals from hair dyes, and some can have a serious allergic reaction to them. In these people the body’s defence mechanisms learn to recognise this chemical. They therefore develop a reaction when the chemical contacts the skin again. The allergy is ‘remembered’ by the whole body for many years.

    A hint of a problem can often first be detected when the skin experiences contact dermatitis – a delayed skin reaction that causes irritation, itching or a feeling of burning. Sometimes this develops into an immune reaction – called allergic contact dermatitis, where the immune system’s T-cells become involved, setting in place a whole array of allergic symptoms such as blistering, swelling and eventually thickened skin.

    Chemical Culprits?

    P-Phenylenediamine (PPD) – Adds colour to the dye and can cause rare, but severe skin burning, blistering and swelling. Must carry a warning.

    Ammonia (Bleaching agent) – Swells the hair to make it more porous so it can absorb colour. It has a harmful vapour and can cause lung and skin irritation. Must carry a warning.

    Resorcinol – Used as an oxidising hair colourant and can be harmful to skin. Must carry a warning.

    Hydrogen Peroxide – Used to lighten and releases oxygen to work with the dye to colour hair. Not toxic.

    Naphthol & Carbolic Acid Resorcinol – Helps to fix the colour, but can cause central nervous system depression, skin corrosive and suspected carcinogenic. Skin contact can cause ulceration, skin rashes and swelling.

    Hydroquinone – Harmful irritant. Toxic by ingestion and inhalation. Very limited in hair dyes and must carry clear warnings on product.

    All this highlights the importance of doing proper strand and skin tests, using the complete product, reacting with your skin. Do this every time you colour your hair (as allergic reactions can develop over time)– around 48 hours before you use the rest of the product.

    Categories: General
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    YORKTEST: Is what you eat making you ill?

    5 November, 2008 · Leave a Comment

    Did you know that what you eat could be making you ill? If you suffer from persistent poor health, food intolerances could be responsible. Regularly eating the wrong foods can also weaken your resistance to common ailments and other conditions, so you end up feeling generally unwell most of the time. Just like tens of thousands of other people who have already benefited, the YORKTEST foodSCAN food intolerance test could provide the answers you need for a healthier, happier lease of life.

    What is food intolerance?

    A study conducted by Allergy UK suggests that up to 45% of the UK population is affected by food intolerance or sensitivity. There are a number of possible causes of food intolerance including enzyme deficiency, reactions to chemicals in food, and the most difficult to resolve – delayed food allergies mediated by the IgG antibody. Reactions can occur from 2 hours to a few days after eating the offending foods, making the true culprits very difficult to identify. Common conditions such as asthma, eczema, migraines, Irritable Bowel Syndrome (IBS), arthritis, fatigue and general poor health have all been linked to food intolerance. Continuous consumption of the food to which you have an intolerance weakens your resistance to numerous common illnesses and conditions. A weak defence enables illnesses to develop and take hold.

    The science behind food intolerance

    When food is digested the many proteins that it contains are broken down into smaller fragments known as peptides. These peptides are usually broken down into smaller building blocks, known as amino acids before they are absorbed into the bloodstream. Sometimes the larger peptides are themselves absorbed. The immune system is designed to recognise and attack foreign proteins and, in some people, this triggers the production of an antibody known as Immunoglobulin G (IgG). The presence of IgG antibodies aimed against certain foods suggests the body has become intolerant to these foods. This intolerance is associated with a number of immune reactions, which display themselves as long-term or persistent illnesses.

    How can YORKTEST help?

    YORKTEST Laboratories has been Europe’s leading specialist in food intolerance testing for over 20 years, and they receive research and development funding from the UK government and the EU. Their foodSCAN food intolerance test has been clinically proven by the University Hospital of South Manchester, and is recognised by GPs, gastroenterologists , nutritionists and allergy specialists.

    YORKTEST has developed several tests to identify food intolerances. The first stage is the foodSCAN Indicator Test, a unique YES/NO food intolerance test, which is the quick way to determine whether or not your symptoms could be food related. YORKTEST will send you a kit containing full and detailed instructions which lets you take a small blood sample, using a simple pinprick technique. Once complete, you send the sample back and they analyse it in their laboratories. This test does not provide a list of different foods, but gives you a positive or negative result. If negative, then you can rule out food as the problem. If you get a positive result, you can choose to ‘upgrade’ your Indicator test to the 113 foodSCAN test, which looks for your body’s reaction to 113 individual foods. YORKTEST will then arrange for your blood sample to be analysed fully. There is no need to do another test as they can use your original sample if you upgrade within 21 days. If you are not completely sure that food is behind your symptoms, then this is a useful tool to help you to find out.

    Commitment to quality and credibility is something that is of great importance to YORKTEST. The foodSCAN food intolerance tests are the flagship tests and the company is dedicated to putting the range forward for clinical trials and scientific validation. They comply with the Medical Device Directive 93/42/EEC and also the In Vitro Diagnostic Directive 98/79/EC. YORKTEST has received recognition and a number of accolades from many leading organisations for innovation and quality including: three SMART awards from the Department of Trade & Industry; ISO9001:2000 and ISO13485:2003 Quality Management Certification. In 2004, YORKTEST was awarded Queen’s Award for Enterprise: Innovation – this is a great honor and something of which the company is very proud.

    Categories: Allergy
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    Wheat Free?

    5 November, 2008 · 4 Comments

    Who suffers from wheat allergy?
    Wheat is an allergen than can be either ingested or inhaled. Inhalation of wheat dust accounts for a wheat allergy causing asthmatic symptoms in over 30% of bakers who work with wheat.
    There are no such definite statistics for those who have an allergy to eating wheat, in fact it has been suggested that wheat allergy is not common, but it is my view that this may be because symptoms can be general mild discomforts many of us take for granted in normal life. For example: Tiredness, depression, bloating, diarrhoea, mouth ulcers, etc all of which may be symptoms of wheat allergy.
    Coeliac Disease on the other hand affects 1 in 10 people.

    Let me explain the difference between wheat allergy and coeliac disease

    There are 4 different proteins found in wheat: Albumin, globulin, gliadin, glutenin. Albumin, globulin allergens to those who cannot tolerate wheat, that means your immune system treats these proteins as the “bad guys” and attacks them.

    It’s the remaining 2 proteins gliadin and glutenin which are the “bad guys” to some, resulting in coeliac disease or Dermatitis Herpetiformis. However these bad guys are also found in oats, rye and barley, so you need to avoid these too. In coeliac disease the immune system is not involved, it is merely that the gut cannot cope with these proteins – this is not an allergic reaction but an intolerance. Allergies can be life threatening in extreme cases, whereas intolerances are not.

    (N.B. Some coeliacs find that they are able to tolerate oats).

    What can be done?

    The best remedy for both wheat and gluten allergy and intolerance is avoidance. To avoid the allergen, you need to know where it occurs and what to look out for on the label. Wheat and wheat products may be disguised so here is a basic danger list to help you keep a look out, click on the product to see a wheat free alternative:

    Bread crumbs, bran, cereal extract, cereal protein, couscous, bulgar or bulgur wheat, cracker meal, enriched flour, gluten, semolina wheat, high protein flour, malt, malt vinegar, starch, rusk, baking powder. Other things to be cautious about, although these may be wheat free are: gelatinized starch, spelt, kamut, anything from the Triticum family, modified food starch, modified starch, hyrolised starch, soy sauce, vegetable gum or vegetable starch, MSG, citric acid, mustard powder, beer, ale and root beer, malted milk, dextrins, miso, suet.

    Note that MSG and Hydrolsed protein can be derived from wheat but the hydrolysis breaks down the offending protein so it is unlikely to cause problems unless you are very sensitive.

    By November 2005 all foods should be labelled with all ingredients. At the moment compound ingredients do not need to be declared, that is if an ingredient, eg pastry, is only a small ingredient by weight, maybe 10% or so, than the ingredients of that pastry do not need to be declared. Fortunately for the allergen sensitive, all that is about to change.

    Prescriptions

    If you have been diagnosed as having coeliac disease then you are entitled to certain foods on prescription. Your GP has a table of units of food you are entitled to – make sure you receive this, and purchasing a prescription “season ticket” for a year means this can be an economical option.

    Things you can eat

    Bread is the most difficult thing to substitute in our diet as it is such a stapel food. We sell 24 types of wheat free or gluten free bread & 5 bread mixes. We have Pizzas, pastas, pastries, even steak pie. Take a look at our full wheat free range or phone or e-mail and ask for our Gluten Free catalogue. 0871 871 6611 (info@GoodnessDirect.co.uk)

    Tips

    Xanthum gum (Xanthan gum) makes a lot of difference to the texture of home made bread. It can look expensive but you only need a small amount for each loaf and it is worth it.

    Recipes

    For fantastic and innovative Wheat free recipes take a look at this book Wheat Free Cooking by Carolyn Humphries or by the same author, Gluten-Free Bread and Cakes from your Bread Maker

    Lesley Cutts © GoodnessDirect 2005

    Categories: Allergy
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