Nutrition - Facts and Fallacies

Bribie Natural Health Clinic

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My naturopathic consultations include a dietary assessment and many people believe they are making wise food choices that may in fact e harmful to their health.

Some examples are commercial fruit juices, and muesli bars that are loaded with sugar and other nasties.  I always advocate simple foods in balanced portions that are the cheapest and healthiest choices. We can cur grocery bill in half by shopping for fruit and vegetables at the greengrocers, meat, eggs and poultry from the butcher and fish from the seafood outlets.  When time is limited to the convenience of supermarket shopping, visit only the rows that contain fruit, vegetables, meat, dairy and natural yoghurt, olive oil etc., seafood and undenatured grains, nuts and cereals.  Avoid all the marinades, sauces and packaged foods and save a fortune in one year. 

Many people fell victim to the fat free food fad, and wondered why their cholesterol went through the roof. An adults daily requirements is approximately 70 grams of healthy fats such as cold water fish, virgin olive oil and nuts to provide essential fatty acids, burn body fat, and supply energy and essential fatty acids to the cells.

It is equally important to include a balanced portion of protein in each meal to maintain energy, muscle mass and cellular repair. A vegetarian diet can often prove deficient in cell building amino acids that sometimes leads to hypoproteinuria, where the body stores excess water, with low muscle to fat ratios.  Many weight loss diets promote the consumption of high protein diets with almost no carbohydrates such as the controversial Atkins diet.  We now promote a more balanced intake of moderate protein, healthy, omega rich fats in sensible portions and low glycaemic carbohydrates from vegetables and a small amount of allowable fruit and grains.

Bribie Natural Health Clinic provides VLA bioimpedence analysis reports that indicate parameters for fat, muscle and fluid composition as well as cellular health. The software calculates the patient’s calorie, protein, fat, carbohydrate and water requirements to adjust imbalances.  Most fitness centres use electronic scales or hand grip devices that are designed to to calculate body fat percentages.  However, anyone who understands how electricity travels will realise that these devices can only read the upper or lower body, because the current always takes the shortest course through its pole, therefore scales are measuring the lower half of the body, whilst hand grips measure the trunk.  Due to various differing body shapes it is neessary to measure one half of the frame that includes upper and lower body fat as well as fluid and muscle parameters.  Bo-impedence testing is much more reliable as a BFI (body fat index) because it measures from above the foot to the hand, thus one half of the body is tested that includes the limbs and trunk including abdominal fat.  The term Cellular Health Analysis is used to describe the test because it also measures the hydration levels of our cells, an important factor in determining biological aging.  Unhealthy cells are poorly hydrated due to a slowing down of ATP or in simple English, the cells fail produce enough energy to retain thei electrolytes, therefore the water leaks into the extra cellular space (edema).

For more information on VLA Bio-impedence Analysis, select WEIGHT LOSS from the toolbar

Why are so many people suffering from symptoms of food sensitivities?

This problem is becoming increasingly more common in the western world for a number of reasons:

Many people don't take the trouble to prepare food anymore and rely on frozen microwaved meals

 Buying organic vegetables is more expensive, and it has been found that washing fruit and vegetables properly removes most pathogens as well as pesticides and poisons to a safer level.

Infants are often introduced to solids that are pre-packaged, and parents fail to introduce a broad enough variety of traditional foods in a suitable texture and proportion, and fail to exercise patience with allowing them to develop a taste for healthy foods.  It is much easier to give a child what they find palatable and avoid the objections. 

Modern food hygeine standards require certain heat damaging processing of foods to that include dairy, to meet health regulations.  Cows are often fed grains and other substances that can cause human immune reactions

Antibiotics, hormones and other drugs have polluted our waterways, and drinking bottled water doesn't necessarily protect us from ingesting these toxins. Drinking from a bottle has health hazards as it involves incubating oral bacteria in a still water environment before re-ingesting proliferised pathogens.

Eating large amounts of a food found to be non- allergenic and  avoiding foods that contains low level reactions can sometimes reprogram the immune system to react to the hypo-allergenic food, particularly when refined and processed, such as white rice and cornflour.

Many people are claiming to be gluten sensitive that have tested negative to Coeliac's disease.  Often these people were eating large amounts of refined flour and bread.  Sometimes the culprit proves to be preservatives, colourings and various additives, not the wheat.  How often do you see a sliced sandwich loaf go stale? It wll turn black and blue with moulds but retain a soft, doughy texture.  20 years ago a loaf was only fresh for one day.  Bakers yeast is often blamed for abdominal bloating.  Bread that is baked in a sandwich tin is the culprit because the yeast is not properly baked out.  A high top loaf is more digestible because the yeast properly raises the loaf, converts to ethanol and evaporates in heat above 200C.  Always buy wholegrain bread that contains rye as well as wheaten flour for better digestion, and no more than 2 slices daily.  Avoid multi-grain loaves as they are made from refined flour with grains added.

Vaccinations and antibiotics affect the immune system.  If your child is due for vaccination, please contact me for advice on homeopathic support that can protect your child from adverse reactions such as disease type symptoms and behavioural problems.  The vacinations have become a virtual cocktail of antigens that can disrupt the immune system and interfere with seretonin levels and other brain chemicals.  We don't want a return to the bubonic plague or another polio epidemic that crippledand killed thousands of Australian children in the 1940's. However, we do not want a generation of autistic and hyperactive adults managing this planet. I recommend parents do some thorough research before opting out of vaccinating their children.

FOOD as MEDICINE

- by Jennifer Weekes B Nat, Bribie Natural Health Clinic
 
Although science is in the early stages of understanding foods’ nutritional properties, early man relied on various plants to treat disease. Ancient records referred to many common plants that were upheld as cures, while such remedies often prove useful where pharmaceutical medicines and supplements have failed.

The secret is in natures magic formulae that the body responds to so well. Our immune system is programmed to respond to certain foods and herbs because that is how we evolved. Because medical breakthroughs have saved millions of lives over the past 50 years, society is forgoing the use of traditional medicine. Sadly, many simple cures for everyday ills are all but lost.

Food processing destroys valuable nutrients thus artificial additives and preservatives provide a cocktail of toxins and allergens. Although nutritional supplements are of great benefit during illness and stress, taking a multi-vitamin does not substitute healthy food. Fad dieting and long term meal replacements will undoubtedly take their toll on health, leading to premature aging, gum shrinkage, osteoporosis, skin wrinkling, hair loss, poor eyesight etc.

Such problems could be overcome with a more traditional diet including some offal and bone marrow to build healthy collagen and bones and to reduce food cravings and addictions. Oily fish and certain vegetable oils are good for heart and brain. If you don’t eat fish I can supply concentrated ultra clean fish oil, however, the body assimilates whole food nutrients far more efficiently than supplements. Just as sun over-exposure doesn’t produce immediate symptoms, poor nutrition often works underground for many years. There are literally thousands of diet hints available and I have included some health promoting suggestions as follows, depending on individual needs.

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Detoxification

Detox is a trendy buzz word, and a lot of people walk into my clinic asking for a detox kit. Sure I can sell them a program, but is it going to improve their energy and help them lose weight ?  In some individuals this may happen.  However, how can I do justice to a person's health without a consultation ?  Our reception room is in the public arena and no privacy can be offered to enquire about digestion, bowel habits, moods, plus tongue and pulse examinations.  Retail detox kits typically consist of four consecutively staged redies.  Normally the first medicine would contain a "colon cleanse", bowel purging herbs that may be dangerous in some instances.  The second stage usually involves anti-parasitic herbs to kill off a bacterial overgrowth that has not been assessed.  Thirdly, a prebiotic or probiotic formula to rebalance the gut flora and reduce undiagnosed gut inflammation.  The fourth remedy is usually a liver tonic that should support detoxification pathways.  This may contain liver tonifying herbs such as milk thistle and schizandra as well as a range of amino acids, B group vitamins and minerals.  Unfortunately, many detox kits contain inadequate liver support and only support phase 1 of detoxification without regard to stage 2 biotransformation.  This can result in exacerbation of certain symptoms and produce skin rashes and other inflammatory symptoms.  Invariably the retail salesperson will claim that such symptoms are a positive sign that the body is eliminating toxins, whereas the truth is that the body's elimination pathways are overloaded. 

Some Signs of Toxicity:

• Fatigue, sluggishness
• Irritability, particularly in the morning
• Brain fog, forgetfulness, depression 
• Headaches, dizziness
• Foul smelling bowel motion, flatulence, constipation, diarrhoea
• Offensive breath, body odour
• Dark circles under eyes
• Skin itching
• Vaginal thrush
• Poor immunity, sinusitis with post nasal drip, allergies 
• Digestive complaints
• Frequent respiratory infections

If you can relate to any of the above complaints, I provide a thorough health assessment to determine the underlying cause of your problem.  Meantime, please don’t rush off and buy a retail detox kit.  I will prescribe quality products, suggest dietary and lifestyle changes and support detoxification using lymphatic drainage and microcurrent therapy where necessary.  I also prepare my own gut and liver detox powder using pure, unadulterated ingredients that help to heal the gut and support healthy liver processing and improve digestion and assimilation of nutrients. Consequently, my unique recipe has proven most beneficial to most of my patients. 

A health appraisal includes hemaview live blood analysis.  Toxicity may be indicated by signs of red blood cell stickiness, irregular size and shape of RBC, platelet aggregation, raised neutophils and monocytes and often L- form parasites and fungal blastophores to name a few problems.

If I suspect food allergies may be impacting on health I will test for sensitivities and related meridian imbalances.

Cellular health analysis (VLA) may indicate how well the body’s cells are holding on to their electrolytes and hydration levels via the electron transfer chain (ATP).  Urinalysis will indicate pH levels (acidity can be an issue with toxicity) and other abnormalities such as blood, leucocytes, protein & bilirubin

I will often check blood glucose levels and blood pressure monitoring is standard practise, particularly with dizziness.

Thyroid health may be considered with weight gain and fatigue depending on other signs and symptoms.  As you can see, there is a huge amount of issues to be considered even with fatigue, and so much can be evaluated with a small drop of blood.  You may have had a recent full blood count that was within the normal range, particularly if you saw your GP about any of the above symptoms.  When digestion is weak, nutrients are poorly absorbed, and even if haemaglobin levels are within normal range, your blood cells may be functioning below optimum wellness due to a deficiency essential ingredients that I explain in clinic.  At Bribie Natural Health Clinic you receive a printed report (via Hemaview software) that is scientifically researched and evidence based for efficacy. 

Phone Bribie Natural Health Clinic and make an appointment to see Jennifer Weekes ND for a consultation Ph: 3408 7141

Recent News Report Slams Retail Unsupervised Detox Craze - READ ON

Detox debunked!

 

Detox diets claim to ‘cleanse’ your body, but experts say this does you no good and may actually do you harm (as well as taking all the fun out of liquid lunches!)

The fact that detox diets appear to work, say critics, is misleading. Cut booze, coffee, cigarettes and junk food from your diet, and you’ll feel healthier – without also going to the extremes these diets advocate.

Replacing solid foods with liquid concoctions for weeks, sweating out toxins by wrapping yourself in clingfilm or flushing out your system with enemas have no health benefits, they say, and any weight lost will soon creep back on. Worse, detoxing can lead to health problems. Nutritionists and doctors also say that the notion of a diet to get rid of toxins wrongly assumes your body can’t get rid of them without help.

A job well done

“Our bodies don’t retain high amounts of toxins, as the liver and kidneys have a natural ability to get rid of them,” says Cape Town dietitian Sunita Bam. Registered UK toxicologist Dr Paul Illing says, “Your natural bodily functions are effective at clearing out harmful substances and there is little you can do to enhance these.”

Proof and lies

Dr Ben Goldacre, author of Bad Science, says, “There’s nothing on the subject of detox programmes in any medical textbook.” Bam agrees, saying detox diets aren’t supported by registered dietitians anywhere in the world.

“They are just a fad. There is no scientific evidence supporting the claims that they are good for your body, hair and nails, lead to weight loss, minimise cellulite, enhance function or increase energy levels,” she says.

Good with the bad

The substances normally banned by detox diets are alcohol, caffeine, nicotine, refined sugars, processed food and saturated fat. “If you think about it,” says Bam, “these are guidelines to good health anyway – and you shouldn’t also have to drink only fluids or eat raw food.”

Detox damage

Detox programs range from the unappetising to the absurd. The more extreme they are, the more likely they are to make you lethargic, sickly or just plain miserable. On a liquid-only diet, you’ll probably tend to feel faint because of low blood sugar levels, says Bam. And excluding certain food groups from your diet can lead to inadequate nutrient intake – and health problems later in life. “For example, excluding all dairy products from your diet reduces the intake of calcium, which can lead to diseases such as osteoporosis,” she says.

Posted 12/08/2009

Primal Foods - A Traditional Diet

Although The American Naturopath, Peter D'Adamo has made fame through his controversial publications citing specific dietary requirements related to our particular blood group his opinions have raised a number of concerns re anthropological accuracy of the evolution of humans and primieval habits.  He claimed early man was a hunter whereas palaentologists know that this was not the case.  Early man did not have the tools to hunt and the diet was largely comprised of berries and roots with opportunistic scavenging of animal carcasses that would have comprised largely of offal, since their teeth would not have been sharp enough to tear into the meat, and they had no knives to cut at the muscle fibres.  Organs could be readily pulled from the carcasses and would have contributed largely to their survival during early evolution.  Traditional diets in recent centuries continued to included the organs, since families were large and meat supplies limited.  We may well be doing ourselves and our children an injustice by moving away from eating some offal, since it may strengthen our immunity and benefit our health.  Marrow is also a valuable source of nutrients that may protect the lining of the digestive tract reducing incidence of food allergies.  Including well cooked soup bones in the diet may improve our joint health and is cheaper than glucosamine and chondroitin.  Make up a well stewed pot of soup bone stock, remove the fat and add vegetables, herbs, lentils or barley and see how well you thrive during the cold weather.

To some, organ meats are ho-hum foods of childhood, but to others, an undiscovered – and somewhat stomach turning – culinary territory. Traditional foods provide both fiscal and health benefits. 

Liver

Possibly the most common organ meat consumed in the U.S., liver was once regarded as a meal for the affluent and was even named one of the Eight Delicacies in The Li-Chi, a handbook of rituals published during China’s Han era. So why should you be eating it? Liver is an excellent source of high quality protein; contains an abundance of vitamin A and several B vitamins; an excellent source of folic acid and iron; the number one food source of copper; and contains CoQ10, which is important for cardiovascular function.

There really aren’t too many animals where liver is off limits – bar the polar bear, but there aren’t too many arctic explorers among us. In Australia, the most frequently consumed types are beef, veal, goat, lamb, venison, chicken, geese, or duck liver. When selecting liver for consumption, it is preferable to select one from a young animal as it is the mildest and most tender. How to know that you’re making a good choice? Many swear that the younger the animal, the paler the liver. Also, look for livers that have no slimy or dry patches and are relatively odor free.

To prepare a whole liver you’ll need to first rinse it and pat dry with a damp cloth. Next, with a sharp knife, remove any exposed veins, ducts or connective tissue then use your fingers to peel away the thin outer membrane and presto, the liver is now ready to eat! Sound too gruesome? A reputable butcher can usually take care of this for you! When preparing, it should be noted that liver should be cooked until it is light pink – cooking too much can cause it to toughen.

Kidney

Kidneys are most frequently available in beef, lamb and pork form and are generally sold trimmed, with the central strip of hard white fat and the outer membrane removed. Beef kidneys a milder flavor and are also the easiest – and least expensive – variety.  Traditional chinese medicine recommends including kidneys as well as red kidney beans in the diet for reproductive weakness and edema.

When shopping for kidneys, look for those that are deep red in color – except for veal, which can take on a tan-cast – are plump and glossy with no bruised or discolored areas and no strong odor. To prepare, rinse the organs in cold water and, for a milder taste, soak in chilled water with a teaspoon of salt to each quart of water for one to two hours. From there, the kidney can be broiled, sautéed or braised.

Heart

Talk about eating your heart out - depending on the size of the animal the heart is yielded from, the heart could weigh as much as 3 lbs. Because it is a muscle meat, heart is very similar to steak, roasts and ground beef, but is typically less expensive (we blame the “ick” factor for that!) and actually has a higher protein content. In addition, heart is an excellent source of a number of nutrients, including thiamin, folate, selenium, phosphorus, zinc, CoQ10 and several of the B vitamins. In addition, beef heart contains amino acids that are thought to improve metabolism and compounds that promote the production of collagen and elastin (thin and wrinkle free? Sign us up!)

When selecting a heart, look for one that is a deep reddish brown color and has a layer of fat near its top. Culinary experts universally recommend that you purchase only high quality organs. Some experts suggest that hearts from grass-fed animals can keep longer, are better in color, smell better and taste better than organs procured from other animals. As with most organ meats, hearts are pretty delicate during the cooking process, so you’ll want to be sure to cook it slowly and serve it medium rare.

Sweetbreads

Sweet and bread? Sounds like a recipe for a carb overload, but in actuality, “sweetbreads” refers to the thymus and – depending on who you talk to – the pancreas glands of a calf or young cow, lamb or pig. In general, sweetbreads are pinkish-white in color, with those from the heart or belly taking on a round, plump appearance and those from the throat appearing more elongated and cylindrical.

Tongue

If you’ve made it this far in the article, then chances are you aren’t going to be grossed out by the concept of eating tongue. In general, beef and veal tongues are the most commonly consumed, with both sharing a grainy, firm texture and a pinkish-grey color.

Tongue can be stewed, boiled or poached and is often pickled, or served roasted like roast beef. Before final prepping and serving the skin of the tongue is usually removed.

Brain

Brain has a delicate, crumbly texture and is popular in dishes from many different parts of the world, including French and Indian cuisine. I must warn you that there is a greater risk of becoming infested with "mad cow's disease" eating brains, since some animals brains contain prions, the cause of the infection that is carefully policed in Australia. Caution when travelling overseas.

Tripe is generally defined as the stomach lining of sheep, goats and pig. In the case of beef, tripe generally only refers to the first three portions of the cows stomach. Sound disgusting? Perhaps. But long ago, the dish was so revered that it was said to have spurred a tiff between between William the Conqueror and Phillip I, the King of France.

Since there is an obvious “ick” factor associated with eating another being’s stomach, you’ll want to take steps to ensure that the tripe that you eat is thoroughly cleaned. In most cases, a butcher will also remove any extra fat and bleach it for you so that it looks more appetizing, but it will be up to you to boil it so that the lining – the edible part – is fully cooked. Since the lining has somewhat of a rubbery texture, you’ll want to cook it for at least 2-3 hours to make it tender. From there, you can use it in salad, as an ingredient in soups, casseroles or stews, or as a main dish all by itself.

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Paleolithic Diet

The modern dietary regimen known as the Paleolithic diet (abbreviated paleo diet ), also popularly referred to as the caveman diet, Stone Age diet and hunter-gatherer diet, is a nutritional plan based on the presumed ancient diet of wild plants and animals that various human species habitually consumed during the Paleolithic—a period of about 2.5 million years duration that ended around 10,000 years ago with the development of agriculture. In common usage, such terms as the "Paleolithic diet" also refer to the actual ancestral human diet. Centered around commonly available modern foods, the "contemporary" Paleolithic diet consists mainly of lean meat, organ meats, fish, vegetables, fruit, roots, and nuts; and excludes grains, legumes, dairy products, salt, refined sugar, and processed oils.       

First popularized in the mid 1970s by a gastroenterologist named Walter L. Voegtlin, this nutritional concept has been promoted and adapted by a number of authors and researchers in several books and academic journals. A common theme in evolutionary medicine, Paleolithic nutrition is based on the premise that modern humans are genetically adapted to the diet of their Paleolithic ancestors and that human genetics have scarcely changed since the dawn of agriculture, and therefore that an ideal diet for human health and well-being is one that resembles this ancestral diet.Proponents of this diet argue that modern human populations subsisting on traditional diets allegedly similar to those of Paleolithic hunter-gatherers are largely free of diseases of affluence, and that two small prospective studies of the Paleolithic diet in humans have shown some positive health outcomes. Supporters point to several potentially therapeutic nutritional characteristics of allegedly preagricultural diets.      

This dietary approach is a controversial topic amongst nutritionists and anthropologists, and it has been qualified as a fad diet by the National Health Service of England and American Dietetic Association. Critics have argued that if hunter gatherer societies failed to suffer from "diseases of civilization", this was due to a lack of calories in their diet, or a variety of other factors, rather than because of some special diet composition. Some researchers have taken issue with the accuracy of the diet's underlying evolutionary logic, and have disputed certain dietary recommendations and restrictions on the grounds that they provide no health benefits or pose health risks and are not likely to accurately reflect the features of ancient Paleolithic diets. It has also been argued that such diets are not a realistic alternative for everyone

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Hard Fats and Facts

Milk and Dairy Products

 

The argument against

As the only species to drink milk after infancy - and from another species at that - many question our dependence on dairy. Recent research suggests that consumers should seek calcium and other nutrients elsewhere, as dairy's disadvantages may outweigh its benefits.

 

Dairy products, especially full-fat milk and cheese, are high in saturated fat, proven to raise cholesterol and cause heart disease. Some dairy products have high salt contents which can also induce heart disease. Milk is thought to trigger outbreaks of eczema and should be avoided by people with asthma and respiratory conditions because it stimulates the production of phlegm.

 

Most unsettling is the link between dairy and cancer. A recent study concluded that lactose may be a culprit of ovarian cancer, as it is believed to over-stimulate hormone production which causes tumour growth. An excess of oestrogen, found in pregnant cows, is a possible cause of breast cancer.

 

It has been suggested that consuming dairy increases the rate of calcium loss which in turn increases the risk of osteoporosis. Researchers say this is a result of an inverse relationship between protein and calcium: excess protein intake results in calcium loss.

 

The verdict

Vegans and those with lactose intolerance can turn to products like soya milk for the added benefits of traditional dairy. If you're watching your fat, sugar, and salt intake, stick with semi-skimmed or skimmed milk and low-fat yoghurts and cheese. These contain less saturated fat than their full-fat counterparts while maintaining the same amount of protein, B vitamins, calcium, magnesium, phosphorus, potassium and zinc.

 

You reach your peak bone mass between the ages of 30 and 35, so whether your calcium comes from dairy products or alternative sources, make sure you're getting enough.

 

As with most foods, the dairy debate is probably a case of 'everything in moderation.'

"Among the elements or ingredients which the Thyroid uses to make thyroxine is a protein known as casein. The body manufactures its own casein out of the atoms present in our food, in the same manner that the cow generates the casein in her milk from her feed. Casein is one of the important components of milk, but when cow's milk is used by humans of any age, it is not digested properly or completely under any circumstances. That is the reason why the use of milk not only creates a great amount of mucus in the system, but also has the tendency to disrupt the function of the Thyroid gland. The casein in cow's milk is 300% more concentrated than that in mother's milk. When cow's milk is pasteurized or cooked by boiling, the casein is changed still worse than in its raw state."

If one is suffering from a chronic illness, then the obvious thing to do is to substitute dairy with soy, rice, almond or goat's milk.  If you are thriving on cows milk dont avoid it but ensure your diet is rich in iodine, and remember, moderation in all things.

Other important factors that impinge on thyroid health are iodine and fluorine.  Iodine is sourced primarilt from seafood and ocean derived vegetables such as kelp.  Certain populations living in iodine deficient soils can develop thyroid ilnesses due to this deficiency.  Fluoride is an anion that loweres the body's absorption of iodine, so populations drinking fluoridated water need to eat an iodine rich diet to support thyroid as well as brain health.  Australin children are becoming iodine deficient and studies indicate an effect on the developing foetal brain in pregnant women that are iodine deficient. 

Fatigue, Thyroid Function and Hypothyroidism

Hypothyroidism is a serious condition found in people with and without food allergies. However, people with food allergies, particularly those with celiac disease (a gluten allergy), frequently suffer from hypothyroidism.  Hypothyroidism causes fatigue and weight gain as well as other problems, and is often overlooked and misdiagnosed due to complexities in thyroid testing and symptoms which may overlap or contradict the symptoms of food allergies. Select - Thyroflex Metabolic testing from the menu bar 

Coconut oil, Cholesterol and Heart Disease

Why is saturated fat bad for your health?

Fat and oils are technically triglycerides. Triglycerides are composed of individual molecules called fatty acids. Each triglycerides molecule consists of three fatty acids.
   
There are three categories of fatty acids: saturated, monounsaturated and polyunsaturated. All oils and fats consist of a mixture of these categories of fatty acids.
   
A high intake of saturated fat can increase the amount of cholesterol produced in the liver and therefore the amount in the blood. A high level of cholesterol in the blood is associated with increased risk of coronary heart disease.
   
The major sources of saturated fat are cooking fats, margarine, fatty meats, full fat milk, cheese, chips, biscuits, pastries and sweets contribute to the cholesterol content of your diet and it is highly recommended to eat less fat and fatty foods.

However, the saturated fat in coconut oil is remarkably healthy!    

Coconut oil had the misfortune of being labeled a dietary troublemaker because it is high in saturated fat and many people avoided using it for that reason in their diet.
       
Many people believed that saturated fat in coconut oil would raise their cholesterol levels.  However, no legitimate research has ever demonstrated that the saturated fat in coconut oil increases blood cholesterol and there is no evidence that the consumption of coconut oil products leads to heart disease, indeed, numerous scientific studies have shown that people who traditionally consume a lot of coconut oil as a part of diet do not generally have heart disease and have normal cholesterol levels.
       
What most people did not know at the time was that the saturated fat in coconut oil is completely different from the saturated fat found in meats and other vegetable oils.  Coconut oil is a unique fat comprised predominantly of medium chain triglycerides or fatty acids, which has a number of health benefits.

What are the health benefits provided by medium chain fatty acids?

Due to their chemical structure and smaller size, medium chain fatty acids pass through cell membranes easily; they are digested with ease without using extra energy, enzymes or lipoproteins.  That is why if you have a slow metabolism or digestive problems – coconut oil is very good for your health.

Medium-chain fatty acids are unique in not only the fact that they are effortlessly digested but these molecules of fat are sent directly to your liver, where they are immediately converted into energy.  

Coconut oil is a good source of energy and actually stimulates your metabolism that is why when you are cooking with coconut oil it is not stored in your body as fat.

However, if you start using coconut oil that is not working for you, please read the label.  Only organic unrefined coconut oil can be recommended to contain the right fats.

Extensive research has demonstrated that coconut oil can increase the activity of the thyroid by boosting your energy which consequently increases your metabolism. 

The medium chain fats in coconut oil are considered very nutritious and have been used in baby formulas, and to feed the critically ill, those on tube feeding, and those with digestive problems.

The reason that coconut oil does not adversely effect cholesterol is due to the fact that the medium chain triglycerides that are contained in saturated fat of coconut oil are burned off immediately and are not converted into body fat or cholesterol therefore not affecting the blood cholesterol levels.

Because all other fat or oil molecules have a chemical structure of long chain fatty acids, the excess of fat you are consuming can be stored in body as fat and also can be deposited within the arteries in lipid forms such as cholesterol.

Coconut oil and heart disease 

Due to the fact that coconut oil has this unique group of saturated fats that provide incredible health benefits, coconut oil is considered by some nutritionists to be among the healthiest of all dietary oils.

Ironically, one of the benefits of coconut oil is that it helps protect against heart disease and stroke.
   
This fact is clearly evident in populations around the world who rely on coconut oil products and eat it everyday of their lives. For thousands of years people in South-East Asia have been consuming coconuts and coconut oil demonstrate a remarkable level of good health. In the countries where there is a high consumption of coconut oil and coconut oil products heart disease is relatively rare. In fact, those people who eat the most coconut have the lowest heart disease rates in the world.
   
Even though people in the coconut growing regions of the world consume coconut oil everyday of their lives, heart disease was completely unknown to them until just a few decades ago. Heart disease did not show up until after they began replacing traditional coconut oil products with western foods.
   
There are certain foods that can reduce your “bad” cholesterol levels without using drugs.  Coconut flour contains fibre that passes through the intestine absorbing waste products and water along the way and slows down the absorption of cholesterol forming lipids and glucose in the intestine – which is important for keeping obesity at bay.

Lard

Lard is pig fat extracted from the back region and around the kidneys of pork.  This ia a highly prized culinary ingredient used for rapid crisping of food in European cuisine.  Traditional lard is rendered at low temperatures and is a pure white semi-solid fat.

During the 19th century, lard was used in a similar fashion as  butter in North America and many European nations. Lard was also held at the same level of popularity as butter in the early 20th century and was widely used as a substitute for butter during World War 2.  As a readily available by-product of modern pork production, lard had been cheaper than most vegetable oils, and it was common in many people's diet until the industrial revolution made vegetable oils more common and more affordable. Vegetable shortenings were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for. 

Toward the late 20th century, lard began to be regarded as less healthy than vegetable oils (such as olive and sunflower oil) because of its high saturated fatty acid and cholesterol content. However, despite its reputation, lard has less saturated fat, moreunsaturated fat, and less cholesterol than an equal amount of butter by weight. Unlike many margarines and vegetable shortenings, unhydrogenated lard contains no trans fat. It is also based on the image of lard as a "poverty food".           

Is Lard a healthy food option ?           

That really depends on your age, body type, activity level, health, climate, etc. If you just play on yahoo and eat, then olive or canola is the better choice. If you chop wood all day in the icy tundra then maybe a bit of lard in your diet is just the thing. Just steer clear of the hydrogenated oils\trans fats

High Protein Diets - Are they Really Healthy?

Protein is a vital nutrient, essential to your health. In its purest form, protein consists of chains of amino acids. There are 22 amino acids that combine to form different proteins, and 8 of these must come from the foods we eat. Our body uses these amino acids to create muscles, blood, skin, hair, nails and internal organs. Proteins help replace and form new tissue, transports oxygen and nutrients in our blood and cells, regulates the balance of water and acids, and is needed to make antibodies. However, too much of a good thing may not be so good for you. Many people are putting their health at risk by eating to much protein. Excessive protein consumption, particularly animal protein, can result in heart disease, stroke, osteoporosis, and kidney stones. As important as protein is for our body, there are many misconceptions about how much we really need in our diet, and the best way to obtain it.

Some people, in the pursuit of thinness, are going on high-protein diets and consuming up to four times the body’s daily requirements protein. According to the World Health Organisation, depending on age and gender, 50-60 grams of protein daily is sufficient for most adults. This breaks down to about 10-12% of total calories. Your body only needs 0.36 grams of protein per pound of body weight. To calculate the exact amount you need, multiply your ideal weight by 0.36. This will give you your optimum daily protein requirement in grams. Since the amount of protein needed depends on the amount of lean body mass and not fat, ideal weight is used instead of actual weight. Infants, children, pregnant and nursing women require more protein.

People on high-protein diets are consuming up to 34% of their total calories in the form of protein and up to 53% of total calories from fat. Most of these people are unaware of the amount of protein and fat that is contained in the foods they eat. For instance, a typical 3-ounce beef hamburger, which is small by American standards, contains about 22 grams of protein and 20 grams of fat. You achieve quick weight loss on these diets because of this high fat content. High fat foods give you the sensation of feeling full, faster, so you end up eating fewer total calories. However, this type of protein and fat combination is not the healthiest. Animal proteins are loaded with cholesterol and saturated fat. Many people on these diets also experience an elevation in their LDL (the bad) cholesterol when they remain on this diet for long periods. High levels of LDL cholesterol in the blood clog arteries and is the chief culprit in heart disease, particularly heart attack and stroke. So while you may lose weight in the short-run, you are putting your cardiovascular health in jeopardy in the long-run.

Another reason weight loss is achieved on these high-protein diets, at least temporarily, is actually due to water loss. The increase in the amount of protein consumed, especially from meat and dairy products, raises the levels of uric acid and urea in the blood. These are toxic by-products of protein breakdown and metabolism. The body eliminates this uric acid and urea by pumping lots of water into the kidneys and urinary tract to help it flush out. However, a detrimental side effect of this diuretic response is the loss of essential minerals from the body, including calcium. The high intake of protein leaches calcium from the bones, which leads to osteoporosis.

Medical evidence shows that the body loses an average of 1.75 milligrams of calcium in the urine for every 1 gram increase in animal protein ingested. Additionally, as calcium and other minerals are leached from our bones, they are deposited in the kidneys and can form into painful kidney stones. If a kidney stone becomes large enough to cause a blockage, it stops the flow of urine from the kidney and must be removed by surgery or other methods.

Plant-based proteins, like that found in soy, lowers LDL cholesterol and raises HDL (the good) cholesterol. This prevents the build up of arterial plaque which leads to atherosclerosis (hardening of the arteries) and heart disease, thus reducing the risk heart attack and stroke. The amount and type of protein in your diet also has an important impact on calcium absorption and excretion. Vegetable-protein diets enhance calcium retention in the body and results in less excretion of calcium in the urine.Vegetarianism lowers the pH of urine due to the reduced intake of acid producing animal proteins, thus reducing the risk of osteoporosis and kidney problems. Interestingly, kidney disease is far less common in people who eat a vegetable-based diet than in an animal-based diet.  Including cold water fish into the diet is a well accepted cardio-vascular health bonus. Remember, eat everything in moderation and nothing in excess. Also, the only healthy way to achieve permanent weight loss is to burn more calories than you take in. Anything else is just a gimmick.

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A-Z ANALYSIS OF GLUTEN CONTENT IN COMMON FOODS

As with the general public, people with celiac disease and dermatitis herpetiformis may also need to consider food allergies. The eight major food allergen groups are:

Milk * Eggs * Fish * Crustacean shellfish * Tree nuts * Peanuts * Wheat * Soybeans

Self-management is the key to living a full life, gluten-free. Personal application must be based upon understanding one's own tolerances.

acorn [Quercus spp.] Sweet edible nut used whole or ground into flour. Flour adds flavor and fiber, but does not bind well. almond [Prunus amygdalus] Sweet edible nut used whole or ground into flour. This flour, alone or in combination with other flours, is used in breads, cakes and pastries. amaranth [Amaranthaceae] Many varieties; related to spinach, beets and pigweed. Tiny seeds are commercially available whole, or ground into a light brown flour with a nutty taste. Highly nutritious. Edible leaves. arborio rice Short-grain white rice of Northern Italy used for risotto. Cooks up creamy. Similar to the California-grown short-grain variety, pearl. aromatic rice Brown or white rice with a natural aroma and flavor similar to roasted nuts or popcorn. arrowroot [Maranta arundinacea] Herbaceous tropical perennial. The starch, extracted from the rhizomes, is used as a thickener and blends well with gluten-free flours. Interchangeable with cornstarch. artichoke [Cynara scolymus] Flower head of a thistle-like plant. Used cooked as a vegetable, or dried and ground into flour. Combine flour with rice, potato, and/or tapioca flour for breads and other baked goods. BARLEY [Hordeum vulgare] The offending storage protein [prolamin] is known as hordein. BARLEY is present in many commercial products as malt, flavorings, colorings, and/or flavor enhancers. May be a part of hydrolyzed plant protein [HPP] or hydrolyzed vegetable protein [HVP]. basmati rice Very slender, long-grain, highly aromatic rice grown in India and Pakistan. High in flavor; available in brown and white forms. beans Seeds of leguminous plants. Used whole as a cooked vegetable; pureed as a thickener, or dried and ground into flour. Many commercial gluten-free bean flours are available. (See legumes.) besan (gram, chickpea flour) Pale yellow flour made from ground, dried chickpeas; very nutritious, high in protein. Used in doughs, dumplings, and noodles; as a thickener for sauces; and as a batter for deep fried food. black and red rice Rare Asian rice grains with black and red husks and bran coverings. (Also cultivated in California.) boil-in-bag rice Rice that is pre-measured, cooked, and packaged in a colander-style plastic bag for quick, convenient cooking. bran (WHEAT, RYE, OAT, corn, rice) The meal derived from the epidermis layer or outer covering of a cereal grain. brewer's rice Tiny particles of rice or rice chips, primarily used as an ingredient in brewing beer or in animal feed. brown rice Kernels of rice from which only the hull has been removed. Cooked brown rice has a slightly chewy texture and a nut-like flavor. brown rice flour Ground form of brown rice with a nutty taste. buckwheat [Fagopyrum esculentum] Herb with triangular-shaped seed and black shell, used whole, cracked or ground into flour. BULGUR (WHEAT, burghul) A quick-cooking form of whole WHEAT that has been cleaned, parboiled, dried, crushed or ground into particles and sifted into distinct sizes. calrose A type of medium-grain rice grown in California. canola [Brassica napus] Hybrid rape seed developed in Canada, most commonly found as cooking oil. Carolina gold rice Distinctive rice grown in the South Carolina low country, known for its golden outer hull. cassava [Manihot esculenta] (tapioca, manioc, yuca) Starch, extracted from the root, is ground into flour, which is used as a thickener for soups, fruit fillings and glazes, much like cornstarch. cereal Any plant from the grass family with an edible seed. The most popular cereal grains are WHEAT, rice, corn, OATS, BARLEY, RYE, millet, quinoa, sorghum, TRITICALE, wild rice, SPELT, and tef. channa Type of chickpea grown in the East Indies. Used whole or ground into flour. chestnut [Castanea dentata] Smooth-shelled, sweet, edible nut. Usually roasted, then used whole or ground into flour. (Flour does not bind well.) chickpea (garbanzo) Seed of leguminous plant of the pea family, used whole, pureed or ground into flour. (See besan.) coconut flour From finely ground coconut meat with most of the fat and moisture removed. A low carb flour with 61% fiber. A good protein source. Mild flavor. May be used alone or in combination with other flours in baked goods. converted® Registered trade-mark used to describe parboiled rice.                     corn [Zea mays] Maize, cereal plant native to the Americas. Kernels are largest of cereal seeds. Six major types are dent, flint, flour, sweet, pop and pod corns. Used whole or processed into a multitude of products including sweeteners, flours and oils. corn flour Finely-milled flour from the entire kernel of corn. Can be blended with corn meal and small amounts of other flours for making cornbread and cornmeal mush. Found in white, yellow and blue varieties. corn gluten Nutrient supplement. corn malt Flavoring agent. cornmeal Coarse grade of milled corn flour. (Not a substitute for cornstarch or corn flour.) Found in white, yellow and blue varieties. cornstarch Thickener derived from corn. cottonseed [Gossypium hirsutum] Used as a seed or ground into flour; seeds typically pressed and used as an oil for margarine or cooking oil. COUSCOUS (WHEAT) Granular semolina dish of steamed, crushed, cooked grain. dal (dhal) Split peas or beans from India; used whole, pureed, or ground as flour. dasheen flour (eddo flour) Variation of taro flour, used as a thickener. (See taro flour.) della rice Cross of long-grain rice and basmati rice, developed in the United States. DINKLE (WHEAT, spelt) Common name for spelt.                     DURUM [Triticum dicoccum] (WHEAT) Variety of the Triticums; has high gluten content and is mainly used for pasta. edible starch Can be WHEAT starch or a mixture of several starches. EINKORN [Triticum monoccum] (WHEAT) Primitive small-grained WHEAT of Europe and Asia. Einkorn WHEAT represented on some labels as non-glutinous, low-gluten or listed as a corn or maize product. EMMER [Triticum dicoccum] (WHEAT) Another name for durum WHEAT. Yields glutinous flour used in pastas. enriched rice White rice with some of the nutrients, mainly the B vitamins, iron, niacin and folic acid, restored after the milling process. farina, farinaceous Fine flour or meal made from cereal grains or the starch of vegetables. FARINA® (WHEAT) A hot WHEAT cereal. fava bean (faba) Legume. Used whole, cooked as a vegetable or ground into flour.  Unrelated to celiac disease, favism is an allergic reaction to fava beans that can be life threatening. Favism is most common in those of Mediterranean descent. flaxseed [Linum usitatissimum] Seed of ancient medicinal herb, with a nutty flavor. Used whole, toasted or sprouted; ground into meal; or pressed into oil. High in fiber. flour Finely-ground form of a product. Source may be plant, animal or mineral.   food starch Can be WHEAT starch or a mixture of several starches. FU (WHEAT) Dried form of gluten, typically from WHEAT if made in Asian countries. (Should not be confused with tofu, which is made from soy.) garbanzo (chickpea) Seed of leguminous plant of the pea family. Used whole, pureed or ground into flour. (See besan.) GLIADIN Naturally occurring simple proteins (gluten peptides) found in the gluten of WHEAT. GLUTEN Storage protein of WHEAT. Used as an umbrella term, although technically not correct, to include storage proteins of BARLEY, RYE, and OATS. GLUTEN PEPTIDES Term used to describe smaller units of proteins from WHEAT, BARLEY, RYE, and OATS. GLUTENIN Naturally occurring simple proteins (gluten peptides) found in the gluten of WHEAT. glutinous rice The term glutinous refers to its sticky texture when cooked. White, brown, or black rice characterized by broad, short grains that stick together during cooking; mainly used in Asian sweet snacks; also known as sweet rice, sticky rice, or waxy rice. glutinous rice flour (sweet, mochiko) Works well as a thickener in sauces and soups. Sauces thickened with sweet rice flour will not separate when frozen and thawed. GRAHAM flour (WHEAT) Graham flours are WHEAT flours, not to be confused with gram flour from chickpeas. gram flour (besan) Made from chickpeas. granary flour May be a combination of flours based on cereal grains. grits Any coarsely ground grain. Used as a cereal or a side dish. groats Hulled crushed grain. Used as a cereal, side dish, or as a thickener in soups. hemp (Industrial) No research on the dietary use of hemp for a celiac diet is on file in the CSA office. Should be gluten-free but sample of hemp flour tested ELISA 15 ppm gliadin in 2001.   hominy White or yellow corn kernels from which the hull and germ have been removed. Used canned as a side dish or in casseroles. hominy grits Side dish of coarsely ground dried hominy. hulls Outer inedible covering or husk layer that encloses any grain kernel. Industrial uses. instant rice Rice that has been precooked and dehydrated. japonica rice Specialty rice, typically used for rice stuffing and side dishes. jasmine rice Variety of aromatic rice. Job's tears [Coix lachryma-jobi] Seed of ancient annual grass, resembling large barley. Used as a substitute for pearl barley. KAMUT [Triticum polinicum] (WHEAT) Kernels are 2-3 times larger than WHEAT. kasha Roasted buckwheat groats, with a toasty, nutty flavor. Russian kasha may also contain millet and oats. koshihikari Variety of Japanese rice, now being cultivated in the United States. kudzu Leguminous Asian plant whose roots yield a starchy powdered extract, used as a thickener. Leaves and stems are also edible. legumes, leguminous Plants with seeds in pods. There are more than a hundred legumes including: peanuts, lentils, peas, soya, beans, channa, garbanzo (chickpea, gram). Versatile served as vegetables, dried and ground into flour, or pureed. May be processed into oils or butters. lentils Tiny lens-shaped seeds of a leguminous plant. The three main varieties are: French/European lentil, Egyptian/red lentil, and yellow lentil. long-grain rice Brown or white rice kernels, averaging five times as long as they are wide. maize, maiz, masa harina Other names for corn or corn flour. malt Artificially germinated and dried seeds of grain, typically BARLEY or corn, ground into a powder. Malt is the basis for a variety of flavoring agents. Corn malt is gluten-free. manioc [Manihot esculenta] (cassava, tapioca, yuca) Starch, extracted from the root, is ground into flour, which is used as a thickener for soups, fruit fillings and glazes, much like cornstarch. MATZA, MATZO, MATZAH (WHEAT) Traditional Jewish unleavened bread made from WHEAT. millet [Panicum miliaceum] Drought-tolerant grasses with small seeds which can be substituted for sorghum in most recipes. milo Versatile grain used whole, cracked or as a flour. (See sorghum.) MIR. [Mironovskaya spp.] (WHEAT and RYE cross) Many variations. modified corn starch Corn starch chemically modified to improve properties for commercial uses. modified food starch (WHEAT, corn, potato, tapioca) Starch that has been modified by rearranging the molecules. modified tapioca starch Tapioca modified to improve consistency, stability and flavor. nuts Tree nuts and peanuts (a legume) do not contain gluten. Used whole or processed into butters or oils. nuts, dry roasted Processing agents may contain WHEAT flour or flavorings. OAT bran Meal derived from the epidermis layer or outer covering of the OATgrain. OAT fiber Used commercially in a variety of products. High fiber content. OAT gum Stabilizer found in processed meats and cheeses. OATS [Avena sativa] Storage protein, (prolamin), is known as avenin. Conflicting studies exist on whether pure OATS are problematic for those diagnosed with celiac disease and dermatitis herpetiformis. OAT prolamins comprise only about 10-15% of the total protein in OATS, much less than in wheat, barley, or rye. "The Scoop on Oats." (For further information, see the Q&A on "OATS and the Celiac", page 14, Spring 2001 CSA Lifeline.) peanut [Arachis hypogaea] Seed of a leguminous plant. Used whole, ground into flour, or processed into an oil or butter. pearl rice California short-grain; white kernels very plump and almost round. polished rice Regular milled white rice. The outer husk is removed, and the layers of bran are milled until the grain is white. popcorn Variety of corn suitable for popping. Unpopped kernels may be milled into a light corn flour. Popped corn may be pulverized and added to ready-to-eat breakfast cereals, or used as soup/salad toppers. popcorn rice Grown in Louisiana, this long-grain rice is cross between basmati and regular rice. (Tastes like buttered popcorn, but the scent is stronger than the flavor.) potato flour Commercially ground from the whole potato, used as a thickener. Retains potato flavor. potato starch flour, potato starch Commercially prepared from cooked potatoes that are washed of all fibers until only the starch remains. precooked rice White or brown rice that has been completely cooked and dehydrated after milling. prolamin Any class of simple amino acid strings high in proline and glutamine. Gliadin and glutenin are the prolamins for WHEAT, zein for corn, hordein for BARLEY, secalin for RYE, and avenin for OATS. quinoa [Chenopodiacum quinoa Willd.] Seed of ancient cereal grain of Peru, related to amaranth. Mild nutty flavor. Versatile; can be substituted for any grain. Used whole; as a hot cereal; ground into flour. Adds moisture to baked goods. red rice Type of rice grown in South Carolina. (Also refers to a dish consisting of tomatoes and rice.) rice [Oryza sativa] ("Races" called Indica, Javonica, and Sinica) Semi-aquatic member of the grass family. Rice is gluten-free and non-allergenic. Categorized as short, medium and long, the edible seed is the staple grain for over half the world's population. rice bran Outer layer of brown rice; an excellent source of thiamin, niacin, vitamin B-6, iron, phosphorus, magnesium, potassium and fiber. rice bran oil Mild-flavored oil extracted from rice bran; has a very high smoking point which makes it suitable for frying. rice couscous Cracked rice resembling a cracked wheat product called couscous. rice flour, white rice flour Ground form of rice that is gluten-free and non-allergenic. rice hulls Outer inedible covering protecting the rice kernel--industrial uses. risotto Creamy Italian rice dish in which rice is sautéed and cooked in broth. rosematta Parboiled rice from South India. The bran gives an attractive rose color. rough rice Rice, as it comes from the field, also known as paddy rice. Rough rice kernels are encased in an inedible, protective hull. RYE [Secale cereale] The offending storage protein (prolamin) is secalin. Used as flour for baking bread. Grain may be fermented to produce alcoholic beverages or industrial alcohol. saffron [Crocus sativus] Derived from the dried stigmas of a purple-flowered crocus. Used to color and flavor foods. sago Starch extracted from tropical palms, and processed into flour, meal, or pearl sago (similar to tapioca.) Used as a thickener. SEITAN (WHEAT, wheat meat) Made from WHEAT gluten. Used in vegetarian and Asian dishes. SEMOLINA (WHEAT) Coarsely ground durum WHEAT. Mainly used for pasta. sesame White, brown or black seeds. Used whole, ground as flour, or pressed into oil. short-grain rice Brown or white rice kernels that are much thicker than long-grain varieties. Grains are soft and stick together when cooked. sorghum, milo [Sorghum bicolor L. Moench] Drought-tolerant cereal grain used primarily as a flour or sweet syrup. Third most prevalent food crop worldwide. Certified food grade white sorghum has been specially developed for the food industry.  soy, soybean [Glycine max L. Merr] (soya, kinako, edamame) High- protein, high-fat legume, which is processed into a variety of food products. Oil is used in cooking and salad dressings. Flour has strong, distinctive, nut flavor. Most recipes are designed to use low-fat soy flours; soy milks and tofu use high-fat soy flours. SPELT [Triticum spelta] (WHEAT, dinkle, farro, dinkel) Ancient cereal grain with a mellow nutty flavor. “Spelt Is Wheat” starch Reserve poly-saccharide in plants. Starches from many sources are used commercially as thickeners and gelling agents. In the U.S., when the single word "starch" appears on a food label, the source must be corn. CFR Title 21, Section 578.100 October 1, 1980. (This does not apply to starch in pharmaceuticals). sunflower seed Can be dried or roasted and eaten as a snack; used in salads or sandwiches; or added to a variety of cooked dishes and baked goods. Oil is used in cooking and salad dressings. The seed may be finely ground and added to flour combinations for a dark color and nutty taste. sweet potato [Ipomoea batatas] Tropical American vine of the morning glory family, cultivated for its fleshy , tuberous orange-colored root. Used cooked as a vegetable, or dried and ground into a flour. sweet rice flour Glutinous waxy rice, containing more starch than the brown and white rice flours. Excellent thickener; binds and reduces separation in sauces that are to be frozen and then reheated. (Cannot substitute for brown or white rice flours.) tapioca Starchy substance extracted from the root of the cassava plant, used mainly in puddings. Tapioca flour is used as a thickener, especially in fruit dishes because it produces a clear gel. Adds "tooth" to gluten-free breads. (See cassava and manioc.) taro flour Commercially processed from a starchy tropical root. Used as a thickener, similar to tapioca. tef [Eragrostis tef] (tef grass or teff) Very small black ancient grain of the millet family. Principal grain in Ethiopian bread (Injera), which is described as a soft, porous, thin pancake. texmati A variety of aromatic rice. TRITICALE [Triticosecale sp.] (WHEAT, RYE) Hybrid cross of WHEAT and RYE. udon Japanese noodles made from WHEAT or corn. urd Variety of green gram or bean cultivated in India. Valencia rice A short-grain rice. water chestnut Edible tuber of a water plant. Used fresh, canned or dried. Dried water chestnuts may be ground to a flour or powder and used as a thickener, or for coating foods prior to frying. waxy rice flour See glutinous rice and sweet rice flour. wehani rice California-grown hybrid rice with Indian basmati in its ancestry; reddish color; very nutty aroma and flavor. WHEAT [Triticum aestivum, Triticum vulgare, Triticum dicoccum, Triticum monococcum] World's largest cereal grass crop. Offending prolamins are glutenin and gliadin. All WHEAT and WHEAT products contain varying amounts of these prolamins. Used whole, cracked, ground into flour, or processed into oil. There are many varieties of WHEAT, the triticums. WHEAT berry The kernel of WHEAT. WHEAT germ The embryo of WHEAT. WHEAT germ oil Derived from WHEAT. Gluten level will vary by product. WHEAT grass Leaves of WHEAT. There is no research available on the gluten content. WHEAT gluten The natural protein derived from WHEAT. Also, powdered form of seitan. WHEAT nut Any Triticum WHEAT, soaked or boiled and then dried to be sold as "WHEAT nuts". WHEAT starch By-product of WHEAT processing in which the carbohydrates (starch) are separated from the gluten (protein) in wheat flour by means of a complex process of washing, agitating, sieving, centrifugation and use of hydrocyclone, then drying.  Sometimes added to food items during processing to thicken and stabilize.  WHEAT starch is not considered a risk-free choice; gluten content of WHEAT starch varies greatly.  Both the Codex Alimentarious and the proposed FDA definitions for "gluten-free" allow the use of WHEAT starch and other ingredients "specially processed to remove gluten" in foods labeled "gluten-free" so long as the gluten level does not exceed 20 parts per million in total based on the food as sold or distributed to the consumer. wild rice [Zizania aquatica] Seed of plume-topped wild aquatic grass found mainly in the United States and Canada. Can be used whole or milled into a dark flour. wild pecan rice Aromatic long-grain rice grown in Louisiana. Named for the strong aroma and milder, but distinct nutty taste.

RESOURCES The Code of Federal Regulations, Office of the Federal Register National Archives and Records Administration. U.S. Government Printing Office, Washington, D.C., 2002. A Consumer's Dictionary of Food Additives, Ruth Winter, M.S. Three Rivers Press, New York, 1999. A Consumer's Dictionary of Cosmetic Ingredients, Ruth Winter, M.S. Three Rivers Press, New York, 1999. Handbook of Cereal Science and Technology, 2nd Edition, Edited by Karel Kulp and Joseph G. Ponte, Jr. Marcel Dekker, Inc., New York, 2000. Food Lover's Companion, 3rd Edition, Sharon Tyler Herbst Barron's, New York, 2001. Celiac Disease Methods and Protocols, Edited by Michael N. Marsh, MD, DSc, FRCP Humana Press, New Jersey, 2000 The Bread & Circus Whole Food Bible, Christopher S. Kilham, Addison-Wesley, New York, 1991.

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Blood type diet

Description

Research evidence

Blood type evolution issues

Ancestral Diet - Evolutionary Eating Behaviours

Jennifer is an experienced naturopath, nutritionist, nurse, mother and farmer, with a broad knowledge of health and wellness. Phone us or call in at the clinic in the ANZ complex Phone 34087141.  Private Health Fund Rebates Available