Archive for the ‘Allergies’ Category

What’s Wrong with Grains?

Friday, January 7th, 2011

There are issues with eating grains.
I’ve cut down on my consumption of grains.

One of these issues is Mycotoxins.

The other issue is phytic acid and other enzyme inhibitors that are found in all grains, nuts and seeds.
Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract and thus interferes with the absorption of these substances. Enzyme inhibitors can interfere with digestion.

Heat does not neutralize phytic acid or enzyme inhibitors. For this reason, all grains, nuts and seeds should either be sprouted, soaked in an acidic medium (such as lemon juice or whey), fermented or sour-leavened in order to make them more digestible and nourishing. Many people who are allergic to grains can tolerate them when they are prepared in this way.

Corn is a little different–it must be soaked in a solution of water filtered through dolomite powder in order to free up its vitamin B3 content for human absorption.

What Milk to Consume

Wednesday, December 29th, 2010

This is a very common question, most would consider organic milk sold in stores as healthy milk. You should know that “organic milk” really means almost nothing special, it may mean there are no antibiotics or hormones in the milk but it does not mean the milk is good. Why? because it is heavily processed and it still comes from cows that did not eat grass and ones likely confined indoors.

Milk that has been pasteurized, homogenized, reinforced, heated, skimmed is simply adulterated milk that should be avoided. Adulterated milk (modern day every day milk) has been shown in studies to be linked to acne and hair loss. Milk, especially cow milk that has been adulterated causes scalp itching, inflammation and with continuous use could cause insulin resistance and a myriad of diseases related with that. Many people are lactose intolerant as well.

Raw milk from older breeds like the Jersey or the African (A2 cows) contain the amino acid proline in the beta-casein protein while in the younger breeds like the Holsteins (A1 cows) the proline amino acid has mutated and as a result causes many of the allergic reactions in people.

This is important because beta-casein also contains an amino acid called BCM-7, which is a powerful opiate linked to negative health effects. The proline that exists in A2 cows has a strong bond to BCM-7, which helps keep it out of the cows’ milk. The histidine in the newer A1 cows, however, has a weak hold on BCM-7, which allows it to get into the milk, and also into the people who drink the milk. The theory goes that by drinking milk from A1 cows, which are the predominant cows used for dairy products in the United States, you’re exposed to BCM-7 and BCM-7 has been linked to:

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  • Neurological impairment, including autistic and schizophrenic changes
  • Type 1 diabetes
  • An impaired immune response
  • Autoimmune disease
  • Heart disease…

Read more on this at “The Bovine – In response to Mercola’s Article on Raw Milk: http://thebovine.wordpress.com/2009/07/10/mercola-advocates-raw-milk-discusses-a1-a2-beta-casein-in-connection-with-autism-diabetes-heart-disease-etc/

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A Modified Elimination Diet

Wednesday, November 24th, 2010

This is one version of a modified Elimination Diet that I like. It removes any possible allergen or inflammatory food, you most likely can tolerate most these but while on this diet the idea is to not eat anything that could remotely cause you inflammation. If some people had an inflammatory reaction then this food is listed in the Foods to Avoid column.

-::- Note: The below is posted here for archival and educational purposes -::-

Modified Elimination Diet

Foods to Include Foods to Avoid
Fruits Unsweetened fresh, frozen, water- packed, or canned; unsweetened fruit juices except orange Oranges
Vegetables All fresh raw, steamed, sautéed,juiced, or roasted vegetables Corn; creamed vegetables
Starch Rice, oats, millet, quinoa, amaranth,teff, tapioca, buckwheat Wheat, corn, barley, spelt, kamut, rye;all gluten-containing products
Bread/Cereal Products made from rice, oat, buckwheat, millet, potato flour, tapioca, arrowroot, amaranth, quinoa Products made from wheat, spelt, kamut, rye, barley; all gluten- containing products
Legumes All beans, peas, and lentils unlessotherwise indicated Soybeans†, tofu, tempeh, soybeans,soy milk, other soy products
Nuts and Seeds Almonds, cashews, walnuts; sesame (tahini), sunflower, and pumpkin seeds; butters made from these nuts and seeds Peanuts, peanut butter
Fats Cold-expeller pressed olive, flax, canola, safflower, sunflower, sesame, walnut, pumpkin, or almond oils Margarine, butter, shortening, processed (hydrogenated) oils, mayonnaise, spreads
Beverages Filtered or distilled water, herbal tea, seltzer or mineral water Soda pop or soft drinks, alcoholic beverages, coffee, tea, other caffeinated beverages
Spices & Condiments All spices unless otherwise indicated. For example, use: cinnamon, cumin, dill, garlic, ginger, carob, oregano, parsley, rosemary, tarragon, thyme, turmeric, vinegar Chocolate††, ketchup, mustard, relish, chutney, soy sauce, barbeque sauce, other condiments
Sweeteners Brown rice syrup, fruit sweetener,blackstrap molasses, stevia White or brown refined sugar, honey, maple syrup, corn syrup, high fructose corn syrup, candy; desserts made with these sweeteners
†Note that soy is an ingredient in some of the recommended medical foods and supplement formulas. Therefore,those products are only recommended if your healthcare practitioner has determined you have no intolerance to soy.††Note that chocolate is an ingredient in some of the recommended medical foods. Therefore, those products are only recommended if your healthcare practitioner has determined you have no intolerance to chocolate.

Last Updated on Thursday, 29 January 2009 03:22

:: The diet above has been posted here for archival and educational purposes only. PLEASE do me a favor and visit the author’s website, i.e. the ORIGINAL website where this diet was found, by following this link, and considering using their services and/or visiting their sponsors’ websites: http://www.ecopolitan.com/health-services/eco-healing/ ::

Gluten-Free and Wheat-Free Flours

Sunday, September 26th, 2010

Many are allergic to gluten and wheat. Some experience clear signs of their gluten intolerance or wheat allergy, many others experience much more subtle effects of such sensitivity.

It can be argued that our human digestive system did not evolve to to eat wheat and gluten as the paleolithic hu(wo)man ate mostly meats, fish, roots, berries, and seeds, not farmed grains.

It is also a fact that most of today’s flour has been stripped from it’s nutrients, bleached, grounded so fine to prolong shelf life (so even bugs can’t survive by eating that de-natured food) or to make using the flour easier, especially in the industries that want to create tasty and good looking pastries very fast. I will write other articles to talk about what to look for when buying wheat flour, I will also talk about the best method to prepare pastries using fermentation (not using baker’s wheat) in future articles.

For those of you that want to avoid wheat and gluten all together, I have good news. There are many alternatives, many are healthier than wheat.

I listed below “flours” that are alternatives to wheat flour and that are also gluten free. Remember, you’ll have to adjust any recipes you are using and maybe do some experimentation before you get the right quantities.
Amaranth flour: Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Alternative names: African spinach, Chinese spinach, Indian spinach, elephants ear.

Buckwheat flour: Buckwheat flour is not wheat, buckwheat is related to rhubarb. The small seeds of the plant are ground to make flour. Other  names: beech wheat, kasha, saracen corn.

Millet flour: Comes from the grass family.  Don’t use too much of this as millet has been shown to not be thyroid-friendly because it limits the uptake of iodine to the thyroid.

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