Christmas party!!!

It is soon Christmas and many people have started Christmas parties with work and friends. I have have done mine with very good friends last Saturday. We went to a Chinese restuarant, we usually go to a Vietnamese restuarant, where the food is superb but still I am sure with lots of additives, spices and fat that do that body does not agree with. But this year the Vietnamese restuarant was closed, so a friend organized in a Chinese restuarant. Well I have the tendency to eat more than I should at this occasions because of the taste of the food and because I rarely go out to a Chinese meal. By the end of the meal, I felt I had drunk a bottle of wine by selself (I do not drink, so I did drink a bottle of water and half by myself though, as I was very thirsty). The meal was quite salty, which I do not usually eat. But it is not until the end that we stopped the salt, as we were chatting away and eating without complaining much. I left the restuarant with a huge headaches and very very tired. In order to get rid of my headache and consequences of whatever was in that meal, I took milk thistle, probiotics and vitamin C. I am not usually allergic to anything that I know of, but my thought was that because of Christmas, they might have added some more MSG (monosodium glutamate) in their food, a lot of salt and who knows what ever they put in the food to make it more tastier. In short, especially over Christmas, be aware of food that you eat as well as the alcohol that you drink, which can de-hydrate you or cause a major physiological problem which can last up to two days after the meal. In alllergic people this can also cause an allergic reaction or an asthma attack. Otherwise enjoy your Christmas and the have a HAPPY NEW YEAR EVERYONE!!!

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vitamin c

I have been busy with a project and not paid much attention to my blog. But today while working on my project I read something about vitamin C. This is for people that wants to get everything from their food mainly but also for anyone that wants to improve their health. Vitamin C from food, as ascorbic acid, is mostly found in acerola foods, guavas, peppers, especially red chilli and red peppers, kale. Oranges have less vitamin C than the above foods but as usually is peeled and eaten straight away such as the other fruits, it is less destroyed before you eat it or juice it directly. But what mainly destroys vitamin C from the other foods, is heat, air, light. So to reduce the loss of the vitamin C what it can be done is the following: Try not to bruise the fruits when cutting them as that will release the oxidizing enzymes (the fruit start to get dark and lose its vitamin C). Put vegetables in boiling water, which will again destroy the oxidizing enzyme and preserve more vitamin C. Put a lid on the pan so that less air enters the cooking food. Steam the vegetables or boil them in a little amount of water. Avoid food at the supermarket that looks too green, as sodium bicarbonate might have been added to preserve the color and therefore destroy all the vitamin C. Avoid keeping the vegetables hotfor too many hours once they are cooked, such as the ones that are kept in restuarants. Fruit juices even the fresher ones will lose their vitamin C once the bottle or carton is open. The best way to get the most vitamin C, is to eat fresh fruits and raw vegetables and a variaty of them as well.

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Sunshine

I am lucky that I have my parents living in Italy, when I go there during the summer, I can also go to the beach and get some sunshine. Naturally you need to be carefull nowdays when you go to the beach as unless you go early you will get burned even with a 50 protective sun cream. Especially if your skin is pale white. I usually go early in the morning and by 10.30am I want to go out of the sun and get into the shade. Especially if you have children that is the ideal time. But unfortunately I saw plenty of children coming with their parents or grandparents at that time of the day and staying the hottest hours till 4 o'clock. There are many people concern about not getting tunned enough. I put a suncream of 50 to my child and he still got brown, but luckly not burned.
I think if you live in England you do need to get some strong sunshine sometimes, if you like the sun. For healthy reason, during the summer you should be out and about in the sun for about 10 minutes a day and 20 in a cloudy day. During the winter at least 20 minutes to 30 minutes. I know of many elderly people that do not get even one minute in the sun, as they do not go out much during the summer and winter, which it means their chance of worsening their osteoporosis is greater, as they do not get much of vitamin D. Especially the vegans or the elderly that do not eat any vitamin D containing food.
Anyway the best way of getting vitamin D is with the sun (unless your kidney or liver does not work well, than you do need to get it from either the diet or supplements).

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Chewing. How many times is enough?

I was reading Dr John Briffa blog, as I like his point of view on things, and I respect him a lot. It is good to have doctors that are not narrow minded and understand how the body really works. In his latest blog wrote about something about chewing. I recommend to most of my clients if not all to chew their food well.But how much is chewing well. Usually I say until the food is almost melted in your mouth. Some suggests that you need to chew at least 20 times before ingesting, others 40, and others even more. So I decided to see how long it would take me to melt my food last week-end. Well, for salads, it can take between 20 to 30 chews, and if there are carrots in the salads than might be more. For cooked green soft vegetables, it would take about 15 chews. For fish it would take about 10 chews. For breads, it takes 30 to 40 chews (as it is very gummy). For meat it would take 30 to 40 chews, and it does depend on the meat. For chicken it takes 20 to 30, but I suppose for lamb and beef it would take much longer. I do not eat beef steaks or beef in general so somebody else needs to try that. With fruits it takes 10 chews for the softer ones, but even with apples and pears it takes max of 15 chews. If you have nuts and seeds in your breakfast than it will take about 20 to 30 chews, and this is for almonds and hazelnuts, for other nuts it might take less or more, depends how big they are.So chewing it cannot just be once count for all foods, but instead of counting the chews, I think just chew until what ever you are eating is melted in your mouth, and that would be the best thing. One because is easier on your intestine especially if you have conditions such IBS. Two you enjoy and savor your food much more, and the third reason, you do not eat as much because you feel full at the right time.

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Folic acid (folate)

Folic acid is found in mushrooms, green vegetables, such as spinach, brussels sprouts, broccoli, asparagus, turnip greens, legumes (especially lima beans) and liver. Raw foods are very high in folate (green lettuce and greens are very good sources), cooked foods and meats as well as fruits are poor sources of folate. Apparently synthetic food fortified with folate and eaten with an empty stomach is more easily absorbed and used by the body than the normal folate that you found on the above foods!! But I would still eat the greens anyway!! Folate plays a role in the function of various amino acid metabolism and reduces homocysteine level which in turns reduces the risk of coronary disease. Deficiency causes megaloplastyc anaemia (the cell erythrocytes that carry the iron around your body are too big and therefore the iron cannot attach to them), this usually leads to feeling tired and depressed, as well as one of the causes of dementia. Also low or a deficiency in folate is connected to an increase in heart diseases. Excessive alcohol ingestion, low stomach acid, inflammatory bowel disease, malignancies and oral contraceptive reduces the body folate. Pregnancy and lactation increases the need of folate.

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Biotin

Biotin – This vitamin is found again in quite a lot of foods, such as liver, soybeans, and egg yolk, cereal, legumes, nuts as well. Biotin needs magnesium in order to enter the cell and function, (there are enzymes that are depended on biotin to function and therefore work in making energy. Biotin is used in the Krebs cycle (energy production), synthesis of fatty acid and the functions of other amino acids and protein in the body. Deficiency – causes depression, hallucinations, muscle pain, anorexia, nausea, alopecia, hair loss, and scaly dermatitis. For sports people who ingest raw eggs in a great amount for their protein can develop biotin deficiency due to impaired biotin absorption. Also people who have gastrointestinal disorder and low stomach acid and people taking anti-convulsant drugs can be in danger of low biotin, as well as with people that drink too much alcohol and are on sulphonamide therapy.

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B5 and Panthothenic acid (helps burning feet syndrome)

B5 – pantothenic acid –
Panthos means everywhere in Greek, which means that this vitamin is found everywhere in food. It is found in most plant and animals and a deficiency is very rare, unless you do not eat at all, that would be a problem with everything anyway. This vitamin is found in meats, egg yolk, legumes, whole-rain cereals, mushrooms, broccoli, avocados, royal jelly from bees and many others. The main role of panthotenic acid is with the coQA which is essential for the production of energy from fat, carbohydrate and protein. Deficiency causes the ‘burning feet syndrome’ (an abnormal skin sensations, exacerbated by warmth and diminished with cold of the feet and lower legs, this syndrome can be helped with calcium pathothenate administration). Vomiting, fatigue and weakness are other symtpoms of deficiency. Again like with the others B vitamins people with alcoholism need more of this vitamin, as well as people with diabetes mellitus and inflammatory bowel disease.



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organic food or not organic food - that is the question

I read this morning about the article on the daily telegraph, that according to a research organic food is not as healthy as they thought before. Well, I am not sure what the author or researcher think that their vitamins and minerals come from. And I am getting confused myself reading all the studies. One study says that you have everything that you need from your diet, the other says well there is not enough vitamins and minerals in food anyway and now this one says that organic food is not better that the non organic one. Even though some food might be the same, I think when you compare the content of the nutrients of organic food and non organic food, or even the taste of organic food with non organic food, the difference is enormous. First of all if you do not put so many pesticides and preservatives in food, you obviously do not eat them in your food. The second point is that organic foods do have more vitamins and minerals, so you get more, which it might be not much more but it is more, and third of all, the people that do eat organic, know the difference, no matter what the studies says or try to prove. Just to remind the public that many studies will make sure that what ever point they want to make they will make it at their conclusion. And hey there was a study that said that Guinness is very healthy for you!! it has got anti-oxidants, iron and all the good healthy nutrients that you can have, as well as alcohol!!!! I am sure if someone decides to make the point, there will be a study soon that makes cigarettes smoking healthy!!!

Just another reminder that again referring to my other blog about food grown by yourself with no pesticides or a minimum pesticides, will definitely have more nutrient and taste than the ones that are full of chemicals.

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Vitamin B3 (niacin)

B3 (niacin) is found in tuna, halibut, beef, chicken, turkey, pork and others meats, cereal grains (whole), seeds, and legumes. As well as being a co-factor for the energy production, niacin is needed for up to 200 other enzymes activities in the body. Like B1 and B2, niacin is part of the Kreb Cycle (it is the cycle that makes the energy in the cell and therefore makes most of the cell work efficiently). Also niacin is part of the fatty acid synthesis, in the cholesterol and steroid hormone synthesis and the many others important function of the body. Deficiency causes pellagra which causes dermatitis, dementia, diarrhoea, and death. Again people drinking alcohol needs more of this vitamin.



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vitamin B2 (Riboflavin)

B2 is found in milk eggs, meat, and legumes. This vitamin is a co-factor (it means that without it there is no action from certain enzymes), for a wide variety of oxidative enzymes systems (this is part of the energy production again). Deficiency causes lips cheilosis and corners of the mouth angular stomatitis, inflammation of the tongue glossitis, redness or bloody and swollen mouth cavity, dermatitis, and neuropathy (peripheral nerve dysfunction). Again excessive alcohol intake will deplete this vitamin, so if you know that you drink more than 1 pint a day or over the week-end, take some extra B vitamins. Also if you have diabetes, you are under a lot of stress, or you had a trauma, the vitamin will be used more and therefore you need to take extra and cannot rely on your diet alone.

what do vitamins and minerals do?

Not many people know what various vitamins and minerals do, so this will be an explanation of what the main vitamins and minerals will do and we will start with the one of the B vitamins. All the B vitamins are water soluble, which it means that they are absorbed easily and eliminated easily with water.
B1 (Thiamine), is found in legumes, meat, yeast and grains. B1 play a part in energy transformation (like most of the B vitamins), it also plays a role in the membrane and nerve conduction and has got a major role in the synthesis of the various sugars and fatty acids synthesis. Its deficiency causes the beriberi disease (thiamine) that causes loss of appetite, cardiovascular problems and neurological problems. Alcohol depletes vitamin B1, so if you are a heavy drinker make sure that you replace the B1 or other B vitamins too.

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healthy food and vitamins

Hi there, just wandering about what we get from our foods from the supermarket. I grew up in a country side in Italy, and my parents, plantend more or less everything that can grow and in season. So all my vegetables and some fruits where directly from the soil to the plate. I just came back now from my parents and left my son there to spend the summer. Often my clients asks if they need supplements. My answer is usually yes. The reason for that is because unless you have your own allotment and you buy food a the market that has been picked that morning, the vegetables and fruits that we eat are probably with less than half of what they should have. So yes I think living in London, being stressed out and for the majority of us that have not the fortune of having our own little vegetables spot, I think we do need some extra vitamin and minerals. Also if you do have problems even minor, might help the body to fight that particular problem. The problem with taking vitamins or minerals arises when you start taking many without knowing what is the problem and at high dosage, for no reason. It is always advisible if you do have a specific problem to ask or see a nutritionist as she/he will have a thorough consultation and have the knowledge to suggest specific supplements for specific problem.

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Irritable bowel syndrome (IBS)

IBS is one of the most common condition nowdays around. Quite often is ignored by the doctors or the person is adviced to just live with it. Most of the IBS conditions are related or triggered by something, and for most of them you can do something to help relieve it or eliminate it completly. The following are a brief explanation of what it is and what you can do for it.
IBS what is it?

IRRITABLE BOWEL SYNDROME

Irritable Bowel Syndrome, or IBS, is a gastro-intestinal disorder suffered by an increasing number of people. However, due to its multifactorial aetiology, IBS doesn’t have a single cause or treatment. (3,7). Many people diagnosed with IBS by their GPs are prescribed drugs that treat the symptoms, but unfortunately not the causes. There is, however, a range of non-pharmaceutical solutions that can successfully treat the disorder itself.

The following are typical, defining symptoms of IBS (3):

Abdominal pain or rumbling
Meteorism (a bloating sensation often combined with visible distension of the abdomen)
Nausea, indigestion and loss of appetite (4)
Flatulence, constipation and diarrhoea
Abnormal stool characteristics (6)
Mucus or slime in the stool (4)
The sensation of not empting the bowel properly (4)

Often, the intensity of the symptoms is most pronounced in the afternoon or evening. Incomplete or faulty digestion may aggravate the symptoms while defecation or passing flatus may provide some relief. The symptoms may come and go over a period of months (3)

Possible triggers of IBS
The following are some of the possible triggers that have been connected with the symptoms of IBS.
Food hypersensitivity or intolerances (1,7)
Emotional problems or stress (2,3 & 7)
Intestinal infections and inflammation caused by parasites or unfriendly bacteria. These can cause an increase in intestinal mucosal permeability (Leaky Gut Syndrome), which allows food and chemicals to enter the blood stream before they are properly digested. This can overload the immune system and cause an increase in the body’s inflammatory response, triggering mucosal sensitivity, abnormal motility and secretory response (8).
Dysbiosis (the imbalance between the good and bad bacteria in the intestinal tract).
Altered bowel flora. This can be the result of antibiotics, laxatives, diarrhoea or low dietary fibre.


Diet and Lifestyle.

Diet can have a strong modifying influence on the symptoms of IBS.

An increase in the intake of water and dietary fibre, mainly from fruit and vegetables, can be quite beneficial, as can a reduction in the consumption of diuretic beverages – tea, coffee and other caffeinated drinks (3).

Constipation, diarrhoea and dysbiosis (toxic bacteria) may be directly attributed to food sensitivities and intolerances (3).

Meteorism is caused by trapped intestinal gas, though the mechanism of this painful condition is not yet fully understood (3). Bacterial decomposition of lactose can increase the amounts of gas, leading to meteorism, intestinal rumbling, flatulence, bloating, diarrhoea or bowel movement immediately after consuming dairy products.

Psychologically, patients with IBS seem to experience more emotional disorders than non IBS sufferers (2,3). Anxiety neurosis, depression and other psychiatric disorders are most common, although it has yet to be indisputably established whether IBS leads to these disorders, or vice-versa. (3).

Food intolerances are thought to play a major role in the pathology of IBS. For example, people who are intolerant to lactose have been found to lack the enzyme needed to digest the sugar in dairy products. This can result in a bacterial fermentation of the sugar, creating an increase in hydrogen gas that may trigger certain IBS symptoms (1,3,5).

NB: IBS should be clinically diagnosed by your GP after he or she has conducted a series of tests to eliminate other possible causes of the symptoms. These may include taking a medical history, a physical examination, proctoscopy, routine blood tests (hemoglobin, sedimentation rate, white cell count, creatinine, aspartate aminotransferase, alkaline phosphatase) and urinary tests (glucose and protein). A barium enema is obligatory, except in young patients. A gynaecological examination and a lactose tolerance test should also be considered (3).


Possible natural treatments for IBS:

The symptoms of IBS can often be reduced by these modifications to the patient’s lifestyle (3):

Drinking 1-1/2 litres of pure water daily, in addition to usual beverage intake.
Reducing or eliminating tea, cocoa, chocolate, cola and alcohol.
Identifying and eliminating possible food sensitivities/allergies.
Increasing fibre intake by eating more fruit and vegetables (NB: eating raw foods can be a problem for some people).
Allowing time and privacy for bowel movements.
Reducing stress levels by finding ways to relax and cope with stressful situation.
Eliminate food that you react too (see NAET treatments)


When consulting patients who have been diagnosed with IBS, I begin by compiling a detailed account of the patient’s health and a family medical history and by requiring the patient to keep a food diary, recording daily food and drink intake and noting any symptoms that may have developed during the day. An assessment is then made as to whether food allergies or intolerances are aggravating the symptoms. I often recommend parasite and bacterial overgrowth testing to rule out any gastro-intestinal infections.

If it is agreed that emotional problems may be part of the cause, counseling by a qualified therapist or psychologist will be suggested

The treatment is collaboration between the client and the therapist. It is, therefore, vital that the client be committed to taking an active role in dealing with the disorder. In the case of food allergies or intolerances, the client should be aware that the elimination diet requires forgoing certain common foods and entails some sacrifices in normal eating habits. The client should also be prepared to introduce new foods to his or her diet.

If deemed necessary, I use a non-invasive muscle-energy allergy test to assess food allergies or intolerances. I also suggest private laboratory blood tests for food sensitivities/allergies, leaky gut, Candida overgrowth and other appropriate tests.


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Reference:
1 Bohmer C. J. M. 7 Tuynman H. A. R. E. (2001). The effect of a lactose-restricted diet in patients with a positive lactose tolerance test, earlier diagnosed as irritable bowel syndrome: a 5-year follow-up study. European Journal of Gastroenterology & Hepatology; 13: 941-944.
2 Douglas A. et al. (1988). Psychosocial factors in the irritable bowel syndrome. Gastroenterology; 95:701-8.
3 Krag E. (1985) Irritable bowel syndrome: current concepts and future trends. Scandinavic Journal of Gastroenterology; Suppl. 109: 107-15.
4 Stewart M. & Stewart A. (1994). No more IBS. London : Vermilion.
5 Vernia P., Di Camillo M. & Marinaro V. (2001). Digestive & Liver Disease; 33 (3): 234-9.
6 Yamada T., Alpers D. H. Laine L., Owyang C. and Powell D. W. (1999) (3rd ed). Gastroenterology (volume II). Phyladelphia: Lippincott Williams & Wilkins Publishers.
7 Zar S., Kumar D. and Benson M. J. (2001). Review article: food hypersensitivity and irritable bowel syndrome. Aliment Pharmacol Ther; 15: 149-449.

Bibliography:

Alun Jones V., Shorthouse M., McLaughlan P., Workman E. & Hunter J.O. (1982). Lancet; 1115-1117.
Chey W. Y et al. (2001). Colonic motility abnormality in patients with irritable bowel syndrome exhibiting abdominal pain and diarrhea. American College of Gastroenterology; 96 (5) 1499-1506.
Villanueva A., Dominguez-Munoz E. and Mearin F. (2001). Update in the therapeutic management of irritable bowel syndrome. Dig. Dis.; 19:244-250.

Recipes for constipation

Well if anyone has got problem with constipation child or adults here are some recipes to increase your intake of fibres. Enjoy them!!



Berries porridge with oat, sunflower seeds and pumpkins seeds (Antony Worrall thompson’s modified)

50g of rolled porridge oats (Scottish oat porridge will do)
1 tablespoon of sunflower seeds and pumpkin seeds
75 g of blueberries or strawberries or any other berries (chopped)
250 ml of water

Put the oats in a small saucepan with cold the water. Bring to a simmer and than simmer for 5 minutes, until is thickened. Stir occasionally. If it is needed add some more water.
Put the cooked porridge in a bowl and add the seeds and the berries.

Fruit salad with soy yogurt seeds and nuts
Ingredients:
1 apple
3 prunes
2 dry figs
Half cup of berries (mixed or one of the berries such as blueberries, blackberries, strawberries, etc)
2 dry or fresh prunes
½ cup of plain soy yogurt
2 tablespoon of sunflower seeds
2 tablespoon of pumpkin seeds

Cut the fruits and put them in a bowl, add the seeds and top it with yogurt and enjoy it.

Tuscan beans stew (good housekeeping, ‘eat well, stay well’ pg 223) This is a very simple and easy stew to make -
Serves 4 – preparation: 30 minutes – cooking time: 50 minutes
Ingredients
2 tbsp olive oil
175 g red onions, peeled and finely chopped
4 garlic cloves, peeled and crushed
2 tbsp sun-dried tomato paste
½ tsp chilli powder (optional)
125 g carrots, peeled and sliced
75 g celery, trimmed and sliced
4 red tomatoes, preferably plum, skinned, deseeded and roughly chopped
2 sprigs thyme or a large pinch dried
2 bay leaves
Freshly ground pepper
450 ml vegetable stock (or use the water from cooked beans if you cook the beans yourself, if you use tinned beans (no salt, or sugar added, use the Kallo organic vegetable stock no yeast)
2 x 400 g cans of beans (butter flageolet, kidney or pinto beans, use two types of beans) or 500 g dried beans soaked overnight and cooked until tender)
50 g French beans, trimmed and cut into short lengths
Thyme sprigs to garnish

In a non-stick pan, heat the oil, add the onions and cook for 10 minutes or until soft. Add the garlic, tomato paste and chilli powder (if using) and cook for 1-2 minutes.
Add the next 5 ingredients and season with pepper. Pour in the stock, bring to the boil and simmer, stirring occasionally for 20-30 minutes or until soft.
Add the canned beans or the freshly cooked beans, and French beans, then simmer for 5-10 minutes or until the beans have heated through and the French Beans are just tender. Serve hot, garnished with thyme

If cooking the dried beans follow the instruction below:
Soak the kidney beans and flageolet beans or pinto beans overnight. Through the water away in the morning and pour fresh water, bring the water and the beans to boil and boil them at high gas mark 10 minutes, then lower the gas mark at medium heat and cook the beans until they are tender. Add the vegetable stock to the bean water so that you can use the water for you stew. You can add a teaspoon of bicarbonate of soda which makes the beans get very soft and they cook faster.

Vegetarian stir fry

Bubble and Squeak bean cakes (from Antony Worral Thompson’s GL diet made simple pg 85) served with salad.

200 g large new potatoes, roughly chopped
250g Savoy cabbage or curly kale, shredded
1 small leek (about 100g) sheredded
410g organic tinned kidney beans in water, drained and rinsed
2 teaspoons blac onion seeds (kalonji)
Freshly ground black pepper
4 teasppon olive oil

Cook the potatoes in boiling water until tender (if will take about 15 minutes). Drain thoroughly and transfer to a large bowl. Reserve the cooking water and use to cook the cabbage and leeks for 5 minutes. Drain well.
Mash the potatoes and beans together then add the cabbage and leeks, onion seeds and plenty of pepper. Mix together and form into 4 large cakes
Heat the oil in a large non-stick frying pan and fry the cakes over a medium heat for about 5 minutes, running once, until crisp and golden on both sides. Serve with salad.

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allergies and food intolerances part 1

Today, I would like to mention the difference between allergies, sensitivies and food intolerances. It will be part 1 of few bites.

Allergies/sensitivities and intolerances
What is the difference and what are the symptoms?

Allergy or hypersensitivity is used to describe an immune reaction to an allergen. An allergen can be a food, insect sting, chemical or other substance that enters the body or touches the skin. There are four types of hypersensitivity:
· Type I (IgE-mediated. This type of allergy is an immediate response to repeated exposure to specific allergens such as food, animal dander, pollen, dust mite and drugs. Once you become sensitised to the allergen, as soon as you are exposed to it again, your immune system will react within minutes and the severity can range from mild sneezing through to anaphylactic shock. This type of allergy occurs to less than 5% of the population and mostly in children.
· Type II allergy occurs when antigens lodge in the body’s cells, for example, antibiotics may be absorbed into the red blood cells. The antibodies then bind to the cells and destroy them (the antibodies and the cell).
· Type III allergy is when antibodies and antigens are too large to be destroyed by the leukocytes (part of the body’s immune system). In this case they end up in tissues such as lungs, arteries, skin and joint causing inflammation and therefore pain (e.g. rheumatoid arthritis). This type of allergy is more common than type I and the allergic symptoms are delayed in onset, appearing two hours to several days after consuming the allergic food (e.g. migraines or headaches appears 48 hours after allergic foods is consumed). Possible problems connected to this type of allergy are: allergic rhinitis, non seasonal, anxiety, panic attacks, asthma, bed-wetting, depression, eczema, fatigue, firbomyalgia, headaches, migraine, etc.
· Type IV (delayed hypersensitivity) The symptoms of type IV hypersensitivities occurs 24 to 72 hours after exposure to the allergen.

· Sensitivity is often used to describe either a reaction to certain food or drugs or chemical. This reaction can either be the same as the substance normal side-effect but exaggerated. For example someone who uses a high dose of a reliever inhaler for asthma and is sensitive to the prescribed medicine may start to shake

· Intolerance is usually referred to food only. For example lactose intolerance, is a lack of lactase enzymes. If you are intolerant to a particular food and eat it without realizing, your digestive system does not produce enough of the right enzyme or chemical to break the food down and this causes your body to react badly.

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nutrition

This is to try this new blog. I am a nutritionist and I often wonder how people consider their health worth and what they think make their body work. I know plenty of people that love food, any food and they eat because they want to eat not because they have to in order for their body to function well. Some people treat their pets or cars much better than they treat their own body. Some genuinely do not have a clue of what they need to eat and how the body gets their nutrients from. Some have a very good knowledge of what they should eat and not eat. And some people eat healthy but still have ill symptoms or don't feal at an optimal health.


So here is to say that what makes the body work in general are minerals, vitamins, carbohydrates, protein, fat good and bad (if you want to define them in this way, but that is another discussion). We get all the above from quality food such as wholemeal grain, fruits, vegetables, beans, lentils, meat and fish products, seeds and nuts as well as any other vegan or vegetarian form of protein. From this the variety of the food is also important, as you get some vitamins and antioxidant from certain food and others from a different food. So in conclusion to this little taster is eat plenty of diffent type of fruits, vegetables, carbohydates and form of protein.


Enjoy your meal and remember why you eat.....


Maria Esposito BSc (Hons) Nutritional Therapist


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