Posts tagged Food Intolerance
Article taken from Jonathan Benson: Popular Big Pharma blood pressure drug linked to gluten sensitivity, Celiac disease
(NaturalNews) Is it possible that the massive rise in diagnoses of gluten insensitivity and Celiac disease is in some way linked to the medications people are taking? A new study published online in the journal Mayo Clinic Proceedings seems to suggest so, having found that the popular blood pressure drug Benicar (olmesartan) often causes patients to develop symptoms of Celiac disease that later subside when the medication is ceased.
Dr. Joseph A. Murray, M.D., and his colleagues at the Mayo More >
Use fats sparingly. Even if they are necessary for the human body, the need for fat is small, and the best sources are whole foods like nuts and avocados. Fats delay digestion—may take up to four to six hours. Fats also delay the digestion of other foods and, if used with starch, it will delay the passage of the starch from the stomach into the intestine. Fat not only inhibits the secretion of gastric juice—it also inhibits the physical actions of the stomach. Too much fat taken More >
VEGETABLES: The variety of vegetables is abundant and provides the widest range of suitable food combinations. Fresh salads are optimum nutritionally and combine very well with all grains, or nuts and seeds, or animal proteins or legumes.
- Ideally, fresh vegetables and cooked vegetables are not the best combinations, especially when including the group of starchy vegetables (see charts).
Depending on personal taste, numerous combinations of fresh vegetables can be excellent. The taste and colors of vegetables enhances the appetite of any protein meal and combines very well.
Most foods can be readily classified according to the organic compounds (proteins, carbohydrates, fats, etc.) they contain in greatest abundance.
Proteins, along with carbohydrates and fats, form the major components of living matter. They maintain the functional activity of the cells and serve as structural and reserve materials.
This is a general classification of foods. EVERY food contains more or less an amount of protein, carbohydrates and/or fats at the same time, of course, each in different proportions. Meats for example are basically high in protein and that’s why More >
Many people suffer from Food Intolerance. This means their organism cannot “identify” one or more foods. I would characterise Food Allergy as a subclass of Food Intolerance. The question is: are we aware of this indisputable fact? In some cases these problems cause symptoms which are visible but in many other cases we are not able to notice. For example I’m sure you’ve heard that eggs, milk, mushrooms or other foods may cause almost instant skin allergies (inflammations etc) and it’s true. Other symptoms maybe pains (eg More >