Food intolerances, food allergy or adverse food reactions

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Food allergy” is sometimes used to describe all adverse reactions to food, the term is more often used to refer specifically to food reactions that are mediated by the immune system.
To protect us from illness and disease, our immune systems protect us from illnesses and diseases so are continuously trying to lessen the danger represented by substances called antigens. Antigens are parts of proteins that our bodies recognize as dangerous and take steps to neutralize. Antigens can be found most anywhere there is protein – in foods, of course, but also in microorganisms like bacteria.
When our immune cells identify a dangerous antigen, they act to neutralize it and prevent it from causing harm in the body. When antigens from bacteria or viruses interact with our cells, we can get the flu, or the common cold. We don’t get the flu from food antigens, but we can get a wide range of immune-related symptoms that range from sniffles to hives to anaphylactic shock.

Immediate versus Delayed Hypersensitivity
Allergic reactions to food, also called food hypersensitivities, are further classified as either immediate or delayed. Immediate hypersensitivity reactions occur within hours or even a few minutes after a food is eaten, typically causing very obvious physical symptoms such as a rash, the hives, a running nose, or a headache.
In rare cases, immediate hypersensitivity reactions can cause anaphylactic shock, a life-threatening condition in which the throat swells and blocks the passage of air. Immediate hypersensitivities affect only a small percentage of the population.

Immediate Reactions to Food
The foods that are most often implicated as the cause of immediate allergic responses include milk, eggs, peanuts, tree nuts (walnuts), soy, strawberries, wheat, fish and shellfish. Many people with immediate food hypersensitivities must completely eliminate the offending food from their diet to avoid the serious symptoms.

Delayed Reactions to Food
Many of the same foods that are known to cause immediate hypersensitivities in a small number of people, have been implicated as a cause of delayed or “masked” food allergies in much larger numbers of individuals. Delayed food hypersensitivity reactions are believed to affect millions of people; some physicians have suggested that as many as 60% of all Americans suffer from masked food allergies.
These reactions may be responsible for a variety of symptoms including dark circles or puffiness under the eyes, fluid retention, dermatitis, sinus congestion, fatigue, abdominal pain or discomfort, joint inflammation, mood swings, indigestion, headaches, chronic ear infections, asthma, poor memory, anxiety and depression.
As the name suggests, delayed hypersensitivities do not appear immediately after consuming a particular food. In fact, in most cases the immune response is so delayed that it is difficult to determine which food is causing the symptoms, and many people are unaware that they are sensitive to certain foods.
Only through careful dietary manipulation, such as an Elimination Diet or Rotation Diet, is it usually possible to identify these hidden food allergies. The foods most often associated with delayed hypersensitivities include dairy products, eggs, wheat, soy products, peanuts, shellfish, and refined sugar.

Food Intolerance are immune-mediated food allergies represent one type of adverse food reaction. Another type of adverse food reaction is called food intolerance. Food intolerance is an umbrella term that refers to any abnormal physiological response to a food that is not caused by an antibody/antigen reaction. For example, some food intolerances are caused by enzyme deficiencies, while others are caused by poor function of the digestive tract or a sensitivity to a natural or synthetic chemical.

Lactose Intolerance is the most common food intolerance, which affects as many as 30% of adults, additionally it is particularly common in people of African and Asian heritage.
People with lactose intolerance do not produce enough of the digestive enzyme called lactase, which breaks down the milk sugar (lactose) found in dairy products. When too much undigested lactose makes its way into the large intestine, people suffer from gas and/or diarrhea.

Wheat intolerance, wheat allergy, and wheat sensitivity are all terms frequently used to described adverse reaction to this food. Wheat is somewhat unique when it comes to adverse food reactions, particularly because it has long been classified as the primary “gluten grain” and because its research history has been both complicated and controversial. Understanding allergy-related issues associated with gluten is important for understanding problems connected to wheat.

Chronic diarrhoea ~ signs, symptoms, diagnosis, treatment


Diarrhoea is labelled chronic by a doctor, when it occurs at least three or more times daily for more than four weeks! That’s a long time to suffer believe me!
What are the causes chronic diarrhoea?
Chronic diarrhoea can often be a result of or caused by a symptom of an illness, infection, or another condition; known or unknown to the sufferer. Increasingly the number of people who have a reaction to food having difficulty or being unable to digest particular foods: lactose the sugar found in dairy products, lactase the protein found in dairy products, fats, caffeine, alcohol, acid, yeast, chemicals and much more. Another cause may be from infections caused by bacteria, viruses, or parasites found in food or travelling abroad where we are not used to theses living organisms. I have found medicines such as laxatives and antibiotics cause chronic diarrhoea and apparently; cancer treatments, heart medicines, minerals; magnesium, can cause chronic diarrhoea in some people. In addition to this, medical conditions that affect the stomach or intestines: inflammatory bowel disease; IBS; Thyroid, pancreatic or liver disorders; cancers can also cause chronic diarrhoea; autoimmune diseases for example, coeliac or crohn’s disease, often cause periods of chronic diarrhoea. Having any surgery or procedures whether medical or cosmetic: including any invasive stomach or bowel surgery, especially where damage to muscles which control bowel movements is caused. I believe having Caesarean sections cause this, but the doctors and consultants cannot comment until more research is done to confirm. Which reminds me that, Medicine is a relatively new Science

The signs and symptoms of chronic diarrhoea are severe abdominal pain with an overwhelmingly urgent need to have a bowel movement or even worse a loss of bowel control. Additionally, there may be a small amount of blood, mucus, or pus in your bowel movement which you need to notify your doctor about when considering the cause of the chronic diarrhoea. Due to going to the toilet three or more times a day for four weeks it is inevitable that some weight loss will occur (this varies in sufferers). Also due to the increase in frequent rapid bowel movements then some anal discomfort is likely to be caused by sores with irritation and inflammation – zinc and castor oil cream or sudocrem will alleviate this somewhat or visit a pharmacist who will advise.

Treatment depends on what the condition is which is causing your chronic diarrhoea.

Treatments:

Oral rehydration therapy
You must drink more liquids to replace body fluids lost through diarrhoea to prevent dehydration.
You may be advised of your need to drink an Oral Rehydration Solution, (ORS) especially babies, young children, pregnant women or the elderly. As the Oral Rehydration Solution has the exact amounts of sugar, salt, and minerals in water which are needed to replace body fluids.

Anti-diarrhoeal medicine
This is given as it decreases the frequency and amount of diarrhoea you are having by coating the intestine (bowel) so making the stool less watery or working by slowing down how fast the intestine is moving.

Discuss with your practitioner if one medicine does not work you may require one which slows down the bowel movements, peppermint tea also aids slowing bowel movement which I prefer over drugs.


Chronic diarrhoea is diagnosed by a general practitioner (doctor) or nurse initially they will examine you, ask about your symptoms; make sure you say if have noticed any: unusual colour or smell to your bowel movements; blood, mucus, or oil droplets in your bowel movement, after eating certain foods; if you have travelled abroad recently; if who you live with or are close to has had the same symptoms.
It is therefore routine to take tests to eliminate or show certain causes of your symptoms:

Blood sample is sent to a laboratory testing that major internal organs, e.g. kidneys, are working correctly.

Sample of your bowel movement is sent to a laboratory to aid finding the possible cause of your chronic diarrhoea.

X-ray of your abdomen to show if there is a possible cause of your chronic diarrhoea.

CT scan or CAT scan, this is an x-ray machine which uses a computer to take photographs of your abdomen, which may show the cause of your chronic diarrhoea. A dye is given before the pictures are taken to help the practitioner to see the photograph better.

N.B. The caregiver needs to know if you have ever had an allergic reaction to contrast dye.

Colonoscopy or sigmoidoscopy is a procedure to examine the inside of the colon which is the large intestine). A thin flexible tube with a small light and camera on the end is used. The procedure is normally shown on a screen for the doctor which you can watch if you wish. A biopsy and photographs may be taken to eliminate possible causes and for future reference.

Tru3 J0y
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Quinoa recipes

Quinoa seed crackers

3 tablespoons flaxseeds,
3 tablespoons sunflower seeds
2 tablespoons sesame seeds
3 ounces (1/2 cup packed) cooked quinoa
2 ounces (1/2 cup, minus 1 tablespoons) quinoa flour (or, substitute 2 ounces superfine brown rice flour)
2 ounces (1/2 cup, plus 1 tablespoon) quinoa flakes
3 ounces (1/2 cup) potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1 teaspoon fine sea salt
2 ounces butter, softened
2 ounces olive oil
2 to 5 tablespoons ice-cold water

Method
Preparing to make the crackers Preheat the oven to 400°. Pull out a sheet tray and line it with a sheet of parchment paper.
Preparing the seeds. Put the flaxseed, sesame seeds and sunflower seeds, into the food processor. Pulse it until they have broken down but not butter.
Mixing in the dry ingredients. Add the cooked quinoa, quinoa flour, quinoa flakes, potato starch, baking powder, xanthan gum, guar gum, and salt to the food processor. Let it run for a couple of minutes, so everything has a chance to mix and dance, and the flours to become blended well.
Finishing the dough. Add the softened butter to the mix. Spin the food processor around. Slowly, drizzle in the oil, with the food processor running. At this point, the dough should be clumping together quite well, but not yet one big ball. If the dough feels at all too dry, add the water, 1 tablespoon at a time. Turn off the food processor.
Rolling out the dough. Put the clumps of dough onto the baking sheet. Squidge the dough together into a vague lump and carefully, gently, roll it out the approximate length and width of the baking sheet. If you desire, top the crackers with additional sesame seeds.
Baking the crackers. Bake the crackers until they are browned and firm to the touch, but not too brown or firm to the touch, about 20 minutes in our oven. Take them out of the oven and let them cool on the baking sheet.
Transfer the cracker (which should be one big sheet, or at least several) to a cutting board. When the cracker has completely cooled, cut it into the size of cracker you want. And so the cracker becomes crackers.

Makes about 20 crackers
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Quinoa recipes

Quinoa salad

200g/7oz quinoa, cooked according to the packet instructions
handful fresh parsley, chopped
1 tbsp chopped fresh mint
1 red pepper, finely diced
1 cucumber, finely diced
1 red onion, finely diced
100ml/3½fl oz extra virgin olive oil
1 lemon, juice only
salt and freshly ground black pepper

Method
Mix together the quinoa, herbs, vegetables in a bowl; dress with olive oil and lemon juice, season, to taste, with salt and freshly ground black pepper.

Vegetarian Spicy Quinoa pepper and bean stew

Prep Time: 10 min
Cooking Time: 20 min
Total Time: 30 minutes

Ingredients:
2 1/2 tablespoon olive oil
1 onion, chopped
Pinch salt to taste
Freshly ground peppercorns
2 clove(s) garlic, chopped
1 red bell pepper, diced
1 tsp chilli flakes, or to taste
10 fresh diced tomatoes, without skin or a 450g tinned tomatoes
450g tin black beans
1 red pepper, chopped
1 yellow pepper, chopped
1 orange or green pepper, chopped
Sprigs of fresh herbs chopped marjoram, oregano and tthyme or 1/2 tsp of dried herbs
1 Litre of vegetable stock
1 cup of cooked quinoa
Optional extra’s:
1 small tin of sweet corn
6 mushrooms sliced
1 small courgette chopped

Method
In a large deep flat pan heat the olive oil over medium heat. Add the chopped onion, stir until soft. Add, red bell pepper, cook until tender. Add the chili flakes tomatoes, herbs, black beans, and vegetable stock. Simmer, partially covered and stirring, 15 minutes. Add garlic, sweet corn, courgette, mushroom, peppers, or any other ingredients you choose, cook and cover for 3 minutes. Stir in quinoa and season with salt and fresh pepper to taste.

Serve, top with:
• fresh herbs to taste
• fresh grated Cheddar or cheese of choice

Tru3 J0y
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Foods that harm or heal

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Home cooked foods are better than shop bought meals have far more ingredients in comparison to homemade foods with far fewer calories and additives.

Eat plenty of fruit and vegetables
Drink plenty of water