MAY IS NATIONAL ASTHMA, ALLERGY
& FOOD ALLERGY
AWARENESS MONTH
The "National Asthma and Allergy Foundation" declares May to be
National Asthma, Allergy and Food Allergy Awareness Month. Food Allergies can be
very serious. Educate yourself on this. Food allergies can cause minor
reactions all the way up to death. You will be suprised what you will
learn about allergies and what they can do. Make a donation to any of
the sites about that support research and education on food allergies.
AWARENESS MONTH
The "National Asthma and Allergy Foundation" declares May to be
National Asthma, Allergy and Food Allergy Awareness Month. Food Allergies can be
very serious. Educate yourself on this. Food allergies can cause minor
reactions all the way up to death. You will be suprised what you will
learn about allergies and what they can do. Make a donation to any of
the sites about that support research and education on food allergies.
Below is a list of links for allergies and food allergy websites.
Kids are allergic to dairy, nuts, gluten and more.
Here is a story on Gluten. It may help you understand why gluten plays a huge role in allergies and undiagnosed medical conditions.
What exactly is gluten?
A simple definition: It’s the glue that gunks up your gut, intestines,
lymphatic system, sinus and joints. All this creates inflammation,
which causes pain along with many of the health-related issues we are
facing today including fibromyalgia, arthritis, asthma, ADD,
autoimmune dysfunction, irritable bowel, all manner of gut issues,
migraines and cancer.
It makes you fat.
For those of you who would like the technical definition: Gluten (from
the Latin word glue) is a protein composite that appears in foods
processed from wheat and others including barley and rye. It gives
elasticity to dough, helping it to rise and to keep its shape, and often
giving the final product a chewy texture. Gluten is the composite of a
prolamine and gluteline, conjoined with starch, in the endosperm of
various grass-related grains. Worldwide, gluten is a source of protein,
both in foods prepared directly from sources containing it, and as an
additive to foods lacking sufficient protein.
The development of gluten affects the texture of baked goods.
Gluten's attainable elasticity is proportional to its content of glutenins
with low molecular weights. More development leads to chewier
products like pizza and bagels, while less development yields tender
baked goods. Kneading promotes the formation of gluten strands and
cross-links, so a baked product is chewier in proportion to how much
the dough is worked. Increased wetness of the dough also enhances
gluten development.
Gluten is the glue that is used to preserve food for a longer shelf
life. When your great, great grandmother baked homemade bread
100 years ago, it fell apart after a day. Now a day’s bread can sit
on our counter for weeks and in the refrigerator for at least a month.
So, where do you find the most gluten? Read the ingredients on your
packaged food! This sneaky sticky stuff is in all of our favorite foods—
cookies, cakes, pastas, pretzels, crackers, pizza and most bread or
baked goods.
Also, it is typically the first ingredient in imitation meat products. So
buyer beware! The imitation meat professing to be healthy is not only
a health hindrance, but also very fattening.
There are some loopholes when labeling foods. "Gluten-free" standards
do not apply to all foods. In the case of foods such as ice cream,
ketchup, salad dressing, gluten may be listed as a stabilizing agent.
The health-related consequences from this inflammatory culprit are
running rampant. And they don’t just stop with us.
3 Facts to Get Gluten-Free:
1.You need a certain amount of carbohydrates for brain development.
These can be attained by eating greens and high quality animal
protein/fat. You could live the rest of your life and never eat another
packaged carbohydrate containing wheat and gluten. You would not miss
it and you’d be a lot healthier.
2.Carbohydrates are more addicting than cocaine or heroine. The rush
you get from a sticky, gooey cinnamon bun can create such a high, you
might do whatever it takes to get another one in a few hours. Carbs
can have such catastrophic side effects including permanently slowing
your metabolism, numbing your senses and preventing healthy brain
development.
3.Every popular diet today is all about eliminating killer carbs and
adding the fat back. You need good quality fats such as avocados and
olive oil for your body and brain to work most efficiently. You will
never need pasta or cereal (packaged carbohydrates).
It has been written that over 75% of Americans are allergic to
wheat... same as gluten.
We all are in some way.
A simple definition: It’s the glue that gunks up your gut, intestines,
lymphatic system, sinus and joints. All this creates inflammation,
which causes pain along with many of the health-related issues we are
facing today including fibromyalgia, arthritis, asthma, ADD,
autoimmune dysfunction, irritable bowel, all manner of gut issues,
migraines and cancer.
It makes you fat.
For those of you who would like the technical definition: Gluten (from
the Latin word glue) is a protein composite that appears in foods
processed from wheat and others including barley and rye. It gives
elasticity to dough, helping it to rise and to keep its shape, and often
giving the final product a chewy texture. Gluten is the composite of a
prolamine and gluteline, conjoined with starch, in the endosperm of
various grass-related grains. Worldwide, gluten is a source of protein,
both in foods prepared directly from sources containing it, and as an
additive to foods lacking sufficient protein.
The development of gluten affects the texture of baked goods.
Gluten's attainable elasticity is proportional to its content of glutenins
with low molecular weights. More development leads to chewier
products like pizza and bagels, while less development yields tender
baked goods. Kneading promotes the formation of gluten strands and
cross-links, so a baked product is chewier in proportion to how much
the dough is worked. Increased wetness of the dough also enhances
gluten development.
Gluten is the glue that is used to preserve food for a longer shelf
life. When your great, great grandmother baked homemade bread
100 years ago, it fell apart after a day. Now a day’s bread can sit
on our counter for weeks and in the refrigerator for at least a month.
So, where do you find the most gluten? Read the ingredients on your
packaged food! This sneaky sticky stuff is in all of our favorite foods—
cookies, cakes, pastas, pretzels, crackers, pizza and most bread or
baked goods.
Also, it is typically the first ingredient in imitation meat products. So
buyer beware! The imitation meat professing to be healthy is not only
a health hindrance, but also very fattening.
There are some loopholes when labeling foods. "Gluten-free" standards
do not apply to all foods. In the case of foods such as ice cream,
ketchup, salad dressing, gluten may be listed as a stabilizing agent.
The health-related consequences from this inflammatory culprit are
running rampant. And they don’t just stop with us.
3 Facts to Get Gluten-Free:
1.You need a certain amount of carbohydrates for brain development.
These can be attained by eating greens and high quality animal
protein/fat. You could live the rest of your life and never eat another
packaged carbohydrate containing wheat and gluten. You would not miss
it and you’d be a lot healthier.
2.Carbohydrates are more addicting than cocaine or heroine. The rush
you get from a sticky, gooey cinnamon bun can create such a high, you
might do whatever it takes to get another one in a few hours. Carbs
can have such catastrophic side effects including permanently slowing
your metabolism, numbing your senses and preventing healthy brain
development.
3.Every popular diet today is all about eliminating killer carbs and
adding the fat back. You need good quality fats such as avocados and
olive oil for your body and brain to work most efficiently. You will
never need pasta or cereal (packaged carbohydrates).
It has been written that over 75% of Americans are allergic to
wheat... same as gluten.
We all are in some way.
What exactly is gluten?
A simple definition: It’s the glue that gunks up your gut, intestines,
lymphatic system, sinus and joints. All this creates inflammation,
which causes pain along with many of the health-related issues we are
facing today including fibromyalgia, arthritis, asthma, ADD,
autoimmune dysfunction, irritable bowel, all manner of gut issues,
migraines and cancer.
It makes you fat.
For those of you who would like the technical definition: Gluten (from
the Latin word glue) is a protein composite that appears in foods
processed from wheat and others including barley and rye. It gives
elasticity to dough, helping it to rise and to keep its shape, and often
giving the final product a chewy texture. Gluten is the composite of a
prolamine and gluteline, conjoined with starch, in the endosperm of
various grass-related grains. Worldwide, gluten is a source of protein,
both in foods prepared directly from sources containing it, and as an
additive to foods lacking sufficient protein.
The development of gluten affects the texture of baked goods.
Gluten's attainable elasticity is proportional to its content of glutenins
with low molecular weights. More development leads to chewier
products like pizza and bagels, while less development yields tender
baked goods. Kneading promotes the formation of gluten strands and
cross-links, so a baked product is chewier in proportion to how much
the dough is worked. Increased wetness of the dough also enhances
gluten development.
Gluten is the glue that is used to preserve food for a longer shelf
life. When your great, great grandmother baked homemade bread
100 years ago, it fell apart after a day. Now a day’s bread can sit
on our counter for weeks and in the refrigerator for at least a month.
So, where do you find the most gluten? Read the ingredients on your
packaged food! This sneaky sticky stuff is in all of our favorite foods—
cookies, cakes, pastas, pretzels, crackers, pizza and most bread or
baked goods.
Also, it is typically the first ingredient in imitation meat products. So
buyer beware! The imitation meat professing to be healthy is not only
a health hindrance, but also very fattening.
There are some loopholes when labeling foods. "Gluten-free" standards
do not apply to all foods. In the case of foods such as ice cream,
ketchup, salad dressing, gluten may be listed as a stabilizing agent.
The health-related consequences from this inflammatory culprit are
running rampant. And they don’t just stop with us.
3 Facts to Get Gluten-Free:
1.You need a certain amount of carbohydrates for brain development.
These can be attained by eating greens and high quality animal
protein/fat. You could live the rest of your life and never eat another
packaged carbohydrate containing wheat and gluten. You would not miss
it and you’d be a lot healthier.
2.Carbohydrates are more addicting than cocaine or heroine. The rush
you get from a sticky, gooey cinnamon bun can create such a high, you
might do whatever it takes to get another one in a few hours. Carbs
can have such catastrophic side effects including permanently slowing
your metabolism, numbing your senses and preventing healthy brain
development.
3.Every popular diet today is all about eliminating killer carbs and
adding the fat back. You need good quality fats such as avocados and
olive oil for your body and brain to work most efficiently. You will
never need pasta or cereal (packaged carbohydrates).
It has been written that over 75% of Americans are allergic to
wheat... same as gluten.
We all are in some way.
A simple definition: It’s the glue that gunks up your gut, intestines,
lymphatic system, sinus and joints. All this creates inflammation,
which causes pain along with many of the health-related issues we are
facing today including fibromyalgia, arthritis, asthma, ADD,
autoimmune dysfunction, irritable bowel, all manner of gut issues,
migraines and cancer.
It makes you fat.
For those of you who would like the technical definition: Gluten (from
the Latin word glue) is a protein composite that appears in foods
processed from wheat and others including barley and rye. It gives
elasticity to dough, helping it to rise and to keep its shape, and often
giving the final product a chewy texture. Gluten is the composite of a
prolamine and gluteline, conjoined with starch, in the endosperm of
various grass-related grains. Worldwide, gluten is a source of protein,
both in foods prepared directly from sources containing it, and as an
additive to foods lacking sufficient protein.
The development of gluten affects the texture of baked goods.
Gluten's attainable elasticity is proportional to its content of glutenins
with low molecular weights. More development leads to chewier
products like pizza and bagels, while less development yields tender
baked goods. Kneading promotes the formation of gluten strands and
cross-links, so a baked product is chewier in proportion to how much
the dough is worked. Increased wetness of the dough also enhances
gluten development.
Gluten is the glue that is used to preserve food for a longer shelf
life. When your great, great grandmother baked homemade bread
100 years ago, it fell apart after a day. Now a day’s bread can sit
on our counter for weeks and in the refrigerator for at least a month.
So, where do you find the most gluten? Read the ingredients on your
packaged food! This sneaky sticky stuff is in all of our favorite foods—
cookies, cakes, pastas, pretzels, crackers, pizza and most bread or
baked goods.
Also, it is typically the first ingredient in imitation meat products. So
buyer beware! The imitation meat professing to be healthy is not only
a health hindrance, but also very fattening.
There are some loopholes when labeling foods. "Gluten-free" standards
do not apply to all foods. In the case of foods such as ice cream,
ketchup, salad dressing, gluten may be listed as a stabilizing agent.
The health-related consequences from this inflammatory culprit are
running rampant. And they don’t just stop with us.
3 Facts to Get Gluten-Free:
1.You need a certain amount of carbohydrates for brain development.
These can be attained by eating greens and high quality animal
protein/fat. You could live the rest of your life and never eat another
packaged carbohydrate containing wheat and gluten. You would not miss
it and you’d be a lot healthier.
2.Carbohydrates are more addicting than cocaine or heroine. The rush
you get from a sticky, gooey cinnamon bun can create such a high, you
might do whatever it takes to get another one in a few hours. Carbs
can have such catastrophic side effects including permanently slowing
your metabolism, numbing your senses and preventing healthy brain
development.
3.Every popular diet today is all about eliminating killer carbs and
adding the fat back. You need good quality fats such as avocados and
olive oil for your body and brain to work most efficiently. You will
never need pasta or cereal (packaged carbohydrates).
It has been written that over 75% of Americans are allergic to
wheat... same as gluten.
We all are in some way.
PEANUTS
http://kidshealth.org/kid/stay_healthy/food/nut_allergy.html
http://www.allergicchild.com/peanut_allergy.htm
http://www.peanutallergykid.com
Dairy
http://www.allergicchild.com/milk_allergy.htm
http://www.foodallergysolutions.com/food-allergy-news0307.html
For many more website links to help with allergies in kids please go here
http://www.childrendonate2.org/help_donate_to_kids_with_food_allergies_websites.html
Asthma
www.epa.gov/asthma/awareness.html
May is also Arthitis Awareness Month
www.arthritis.org
May is also Stroke Awareness Month
http://www.strokeawareness.com
www.childrendonate2.org Links and Charities that help animals and kids in need
