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.
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.
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.
Here are some more helpful great links to websites to help kids with allergies to certain foods
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
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