Welcome to January's newsletter.
This newsletter can also be viewed online:
www.foodcanmakeyouill.co.uk/newsletters/jan10.html
I hope everyone has survived the holiday season and is now back on an even
keel.
Parsley is one of the more common herbs regularly used in cooking and as a garnish. It can be a hidden problem for some individuals. For example:
References are available in the online version.
Helen has kindly submitted her story of fruit and wheat intolerance.
"I have been suffering for many years with what I think is “fructose intolerance” and now recently “wheat intolerance” as well as some “caffeine” problem as well. My story is as follows:
As I grew up I always felt ill after eating any piece of fruit, and my stomach became sore or I had a loose bowel movement. I stayed away from fruit.
When I reached the late teens, I would feel as if I wanted to pass out after one sip of wine. My friends thought this was weird: “She gets drunk after one sip”. So that kept me away from drinking at all.
Sometime in my marriage, probably about 20 years ago, I thought I was a bit over my optimum weight, and my husband and I went on a diet where we only ate fruit in the mornings until lunchtime, thereafter salad and perhaps a meat dish in the evening. By the second weekend, I was totally crippled, not even able to pick up a teacup with two hands. Everything was aching: my joints, my skin, my bones – and I would cry at night with the pain in my limbs, not able to sleep. I went to the doctor, totally unaware that it may be what I had been eating.
Of course the doctor also did not think it was the food intake, and he sent me to a physician. After many tests and innuendos in the form of “but where exactly is the pain” (the physician would not believe me that it was everywhere and that I could not say whether it was joints, flesh or whatever), he dismissed me without any help except by giving me painkillers. Of course the painkillers worked but after 3 days I threw them away as I was not prepared to live on painkillers. I wanted to know WHAT was causing the pain and no-one could help me..."
As I cook all our meals from scratch, I love it when I find a way of reducing the time I need to spend in the kitchen. A few months ago, with some trepidation, I invested in a pressure cooker. My past experience of pressure cookers had not been good – I have memories of noisy beasts rattling away, belching steam and confusing me with their bars and timings. I never felt in control and the end results of my labours were not good.
Things have changed! My new pressure cooker is fabulous. It is incredibly easy to use, very quiet, and produces great food really quickly. I use it mainly for beans, soups, stews, casseroles and savoury minces and am truly impressed. For me, the amount of time it saves me is the key factor – for example, I can cook large batches of haricot beans in 8 minutes, my kitchen doesn’t drip in steam and I am lot less stressed. If I’m late in getting a meal ready out comes the pressure cooker and a meal is on its way quickly.
I never thought I’d be a convert to pressure cooking but I most definitely am. I can’t comment on any other brand of pressure cooker but this Swiss machine really is very simple to use and nothing like the ones I had tried to use in the past. The machine I have is the Kuhn Rikon Duromatic Stainless Steel Pressure Cooker 5.0L.
If you’d like to know more about this range of pressure cookers there is a reasonable summary of the main features on this site: http://www.kuhnrikon.co.uk/products-duromatic.asp. They are quite expensive and not that easy to find in the UK. I bought mine from Lakeland (http://www.lakeland.co.uk/) but would recommend a search via google for identifying potential retailers as prices do vary.
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Visit the Food
Can Make You Ill site for articles and information on food allergies and
food intolerance.
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Food Diary
Information on Salicylate
Sensitivity
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CFS patients in UK show no signs of suspect virus
The theory that chronic fatigue syndrome could be caused by a virus that jumped from mice to people has been dealt a blow by a British study that has found no evidence of the virus in people diagnosed with CFS.
Scientists are also warning people with the condition of the dangers of dosing themselves with antiretroviral drugs.
There has been quite a lot of press coverage of the "ammonia in beef" issue. It was a new York Times article that triggered the debate: Safety of Beef Processing Method Is Questioned. From grist.org: Lessons on the food system from the ammonia-hamburger fiasco.
Physicians Knowledge of Childhood Food Allergies Needs Room for Improvement, Study Shows
With an estimated four to six percent of children in the U.S. suffering from food allergies, a new study shows that pediatricians and family physicians aren't always confident they have the ability to diagnose or treat food allergies.
High fructose corn syrup continues to make the news...
Child diabetes blamed on food sweetener
Scientists have proved for the first time that a cheap form of sugar used in thousands of food products and soft drinks can damage human metabolism and is fuelling the obesity crisis.
Consuming fructose-sweetened, not glucose-sweetened, beverages increases visceral adiposity and lipids and decreases insulin sensitivity in overweight/obese humans.
The above link will take you to the full report.
New research: Fructose increases risk of diabetes, heart disease
Some comments on both the above....
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Any comments or feedback to sharla@foodcanmakeyouill.co.uk
Copyright: Sharla Race 2010
All rights reserved
Food Can Make You Ill
Your Complete Guide to Food Intolerance and Food Allergy
www.foodcanmakeyouill.co.uk