16 April 2015

Organic vs. Conventional foods


The debate continues on organic vs. conventional grown produce and products:


Which is "better for you?" 

A recent survey of college students in America showed that 114 students thought that just because the label said, "Organic" meant that the product could have less calories and would ultimately help a person to lose weight.

University of Michigan researchers showed 114 students a label from either ordinary Oreos vs. Organic Oreos “made with organic flour and sugar.” Then the researchers asked: “Compared to other cookie brands, do you think that 1 serving of these Oreo cookies (the organic version)  contains fewer calories or more calories?”

Results: Students believed "Organic Oreos" contained fewer calories.

In a second experiment, students were asked about a 20- year-old female named Susie, who was trying to lose weight. “Would it be okay for Susie to skip her usual three-mile run after dinner to spend more time on schoolwork?”

Most students answered “yes” when told that Susie’s dinner (roasted vegetables over brown rice) had finished with a small bowl of organic ice cream or an organic cookie than if the desserts were not described as organic.

An organic food (or its ingredients) is grown without pesticides, antibiotics, or growth hormones. While organic junk may not harm the environment, it can still have the same or more calories and cause the same harm to a body.

How many people buy Organic Newman-O’s when they’d never buy Oreos, Whole Foods 365 Organic Cheese Crackers instead of Cheez-Its, or Nature’s Path Organic Frosted Toaster Pastries but not Pop-Tarts?

"Which is less likely to cause poisonous outbreaks?" 


Research professor, Charles Benbrook states, "Both organic and conventional foods can be a source of poisoning outbreaks. However, in an organic system, there's a much higher level of microbial biodiversity, so there are more naturally beneficial microbes in the system and soil."


“Studies show that when you introduce pathogens into an organic system, they often don’t survive very long because the biologically rich community of organisms that’s naturally there either competes effectively with them or uses them for lunch,” says Benbrook.

“Pesticide use in conventional agriculture tends to reduce microbial biodiversity, both in the soil and on the surfaces of the plant. So when a pathogen does take hold, there’s more of an ecological vacuum there, and the pathogen populations can grow.”

“Most bacteria need nitrogen, and a ready source of nitrogen can fuel spikes in their levels. So in conventional systems that have an excess of nitrogen, there’s extra “gas” that can drive up pathogen levels,” explains Benbrook.

Does organic produce have higher levels of nutrients?

“About 30-35% of the time, there’s no statistical difference. In 5-10% of studies, the nutrient levels are higher in conventional foods. That’s based on studies that compare the same varieties of fruits and vegetables grown in similar locations, which is the ideal way to do these comparisons," says Charles Benbrook research professor at Washington State University’s Center for Sustaining Agriculture and Natural Resources


11 April 2015

Coming to Columbus: Food Allergy Experts


by Tami Pyles

What's happening in the Food Allergy & Gluten Free Community that's fun, exciting, educational, and inspirational?



Come find out on April 25-26th in Columbus, OH for the Gluten Free Food Allergy Fest sponsored by Gluten Free & More magazine (formerly Living Without).  The event is one of seven being held nationwide this year that includes opportunities to learn from experts, meet exhibitors and sponsors with gluten-free and allergy-friendly products, and network and meet with others who are living well without.


Food Allergy Gal's founder, Lara Holland, will be conducting live demos both days on how to meal plan and invent recipes on the fly with multiple food allergies.  Joining Food Allergy Gal will be Lisa Musician, a licensed nutritionist and certified food allergy manager and Tami Pyles, certified AllerCoach and owner of Thrive On Consulting.  Lisa will also be presenting both days and Tami will be covering media for the event.




Want to join Food Allergy Gal and her team in Columbus?  Visit our Food Allergy Gal's AllerCoach facebook page and enter your name to win a free ticket. If you can’t make it to the event be sure to follow #GFFA tags @FoodAllergyGal or @Pyles_ThriveOn on twitter for live updates throughout the event.



Winners of 1 Free Ticket to this show announced 4-20-2015: 


The Gluten Free Food Allergy Fest is this coming weekend in Columbus, OH!  We are excited to announce that the winners of our ticket give-away are Tiffany Monroe and Nikki Marcum!

Tiffany and Nikki, be sure to have your ID and visit the will call booth at the conference to pick up your tickets.

We look forward to meeting many of you this weekend. If you are unable to attend the event in Columbus you can follow us on Twitter @FoodAllergyGal or @Pyles_ThriveOn for live updates throughout the event using ‪#‎GFFAFEST‬

09 April 2015

Living with IBS and Lactose Intolerance

Living A Happy Lactose-Free Life

by Guest writer Carly Trigg 


What’s the difference between lactose intolerance and a dairy allergy?
Be careful not to confuse an intolerance with an allergy, otherwise you’ll be restricting your diet based upon symptoms which are not your own. So how do your symptoms match up? Here’s the lowdown on what the differences really are…

Lactose intolerance 
This occurs in 168 million people worldwide and is generally acknowledged as the inability to break down the sugars found in dairy products.

If you suffer with a lactose intolerance, you are unable to digest ANY dairy product without a nasty feeling of abdominal discomfort and nausea experience afterwards. This is because the sufferer does not have enough of the enzyme ‘Lactase’ which is needed to break the sugar molecules properly.

Dairy allergies
This is an allergic reaction to the proteins in dairy, most commonly associated with cow’s milk products. Those who suffer with this might feel stomach pain, skin rashes, lip swells or breathing problems immediately after ingesting the dairy. Reaction to this can be much more extreme than those with a lactose intolerance including anaphylaxis shock. Products including butter, creme cheese, sour cream, milk, cheese, whey, casein can all cause dairy allergic individuals allergic reactions.

Click to read more about the difference between food allergy and food intolerance

Can I consume lactose when I have IBS?
It's all about trial and error. As symptoms and trigger-foods differ from IBS sufferer to IBS sufferer, it’s inconsequential to say that all of those with digestive ailments cannot digest lactase. I, personally, can. Considering this, I do have to ensure it is only in small quantities and/or combined with some other food source, such as milk in my porridge, or yoghurt with some berries.
Having said this, IBS and lactose intolerance are completely different problems, and are not to be confused. IBS sufferers are not necessarily sensitive to ALL dairy foods and should also consider whether their problems with digesting lactase is linked to a gastrointestinal infection, food allergy or Coeliac disease before restricting their diet of lactose.

Lactose-free alternatives to try
Going lactose-free is pretty simple nowadays due to the great range of free-from foods you can find in your local supermarket. Instead of cow’s milk, why not try soya or nut milks?

You can also find loads of dairy-free chocolates online, like from MooFree and DandD chocolates.

Other lactose-free foods include lactose-free cheese and lactose-free yoghurts.

There are great varieties available online too, with some of the best sitting pretty on LactoFree.com.




Dairy-free Cupcakes Recipe 
(Email me for US conversions) 

Ingredients 
30ml vegetable oil
2tsp lemon juice
50g caster sugar
100g coconut flour
2tbsp cocoa powder
½ tsp baking soda
120ml soya milk
Icing
100g icing sugar
3tbsp tepid water
1sp cocoa powder (optional)
Food colouring (optional)
Dairy free mini eggs (I used D and D Chocolate’s mini eggs which are dairy, egg and wheat-free)

Preparation 
1. Set the oven to 180c.
2. Mix together the wet ingredients (milk, oil and lemon juice).
3. Stir together the dry ingredients (sugar, flour, cocoa powder, baking soda).
4. Add the wet to the dry and mix quickly so that the lemon juice is completely combined with the baking soda and flour.
5. Distribute the mixture with 1 tablespoon per cupcake case.
6. Bake for 15 minutes or until golden brown.
7. Whilst these are baking, mix the ingredients for the icing. Add all the icing ingredients together so that it’s thick but no lumpy (it needs to sit atop the cake but not slide off). If you’re looking to jazz it up, add your food colouring at this stage.
8. Once the cupcakes are cooked and have chilled for half an hour, add the icing. Don’t be inclined the spread the icing during this part – it will naturally move around the cake’s exterior and shouldn’t be melded into the sponge any more than it needs to.
9. Top with mini eggs or dairy-free grated chocolate.
10. Enjoy!


Did you enjoy this recipe? Head over to Carly's blog and check out healthy oatmeal raisin cookie recipe – a real favourite amongst the family and everyone in the office!

For more nutritional advice and IBS advice, go to My Well Being Journal (Note: reading the blog may cause irrational hunger pangs) 

Stay connected to Carly on Twitter or Instagram @mwbjournal

05 April 2015

Roasted Okra


Try okra in a whole new way. I like to use fresh okra right from the local urban farm. Try to avoid using frozen as it can get mushy.

Okra is a good source of Protein, Niacin, Iron, Phosphorus, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.

What you'll need: 
20 fresh okra pods
Olive Oil
Sea Salt
Black Pepper
Chile Powder
Cookie Sheet
Oven

How to make:
Wash Okra
Place whole pods on cookie sheet
Drizzle with olive oil
Sprinkle Salt, Pepper and Chile Powder over pods
Bake at 425 for 10 to 15 minutes

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