Bread, roti, naan breads, flat breads...the list goes on and on, needless to say, every culture has some form of bread or wheat based food in their diet which is enjoyed by most on a daily basis. But have you ever thought why we have never questioned the wheat we eat.
Most people think the wheat we eat today is the same as the wheat our forefathers eat and if I'm honest with you I would never had questioned the so called 'goodness' of the wheat I have been eating my entire life, if it wasn't for the fact I was sharing my research with other similar minded individuals who were questioning what we were being fed. As with any new knowledge I had to research it for myself. It didn't take too long for me to make up my mind and not fearing any loss I cut out wheat from my diet, surprisingly I lost one and a half stones within a six month period. I read a book called Wheat Belly http://www.wheatbellyblog.com/ which opened my eyes to the fact that the wheat grain has been altered strain by strain over many decades.
Apart from the obvious weight benefits there are many more health and well being gains to be made by giving up wheat and leading a gluten free lifestyle. Giving up wheat and gluten was easy, but trying to convince others was not so easy, it is a huge change because as with the other additives and chemicals that are mentioned in this blog, there will be very few items you will be able to purchase in a supermarket.
You'll find that going back to basics and cooking your own food from scratch is the only way forward. Don't be fooled by the "fresh" labelling on packaging, just think how many miles food has to be transported and kept in storage. It doesn't take that long to make your own juice from fruit, the hardest part is pulling yourself away from the brainwashing box (tv). Think about you health and pass on the information to others.
Further links on this subject
Wheat Belly blog
http://www.wheatbellyblog.com/
Natural news
http://www.naturalnews.com/040675_monsanto_ge_wheat_contamination_conspiracy_theory.html
What an open mind can learn
http://somethingthatdescribesmeandmyarticles.blogspot.co.uk/2012/11/the-man-made-gluten-intolerancealmost.html
Sunday, 22 September 2013
Thursday, 27 December 2012
Sunday, 11 November 2012
Gelatin
I didn't quite know what to make of this info, so until I know more I'll post it on the blog and continue to research this.
In 2011, scientists in Beijing reported on a method of creating large amounts of gelatin by inserting human DNA fragments into yeast. Human DNA-derived gelatin has actually been in use for a while, in vaccine preparation and the gel caps that many over the counter drugs come in. This method created such large quantities of gelatin that it would be practical to use it for more common consumer goods like candy and baking supplies.
Here's the thing – gelatin derived from human DNA is not made with human tissues in any way. It's pure chemistry. Regular gelatin? It's rendered by boiling a mess of animal byproducts like pig skins, cattle bones and entire horses. And people are worried about a few nucleic acids?
Full article: i09.com
Further reading on gelatin processing: http://www.geafiltration.com/library/gelatin_processing_aid.asp
In 2011, scientists in Beijing reported on a method of creating large amounts of gelatin by inserting human DNA fragments into yeast. Human DNA-derived gelatin has actually been in use for a while, in vaccine preparation and the gel caps that many over the counter drugs come in. This method created such large quantities of gelatin that it would be practical to use it for more common consumer goods like candy and baking supplies.
Here's the thing – gelatin derived from human DNA is not made with human tissues in any way. It's pure chemistry. Regular gelatin? It's rendered by boiling a mess of animal byproducts like pig skins, cattle bones and entire horses. And people are worried about a few nucleic acids?
Full article: i09.com
Further reading on gelatin processing: http://www.geafiltration.com/library/gelatin_processing_aid.asp
Sunday, 24 June 2012
BBC - Science & Nature - Should I Worry About...?
After the last series, we received hundreds of emails from people telling us about things they were worried about, and food additives were top of the list. People wanted to know what additives are and what they could be doing to us.
What are additives?
All kinds of things can be legally added to our food. Most of them are given E numbers. These include things like preservatives and colourings. Flavourings are not given E numbers, but are still approved by the Food Standards Agency.
Richard Hammond, the presenter of Should I Worry About...?, tried to avoid all additives and found it extremely difficult. Additives are used in nearly all processed foods. Preservatives keep things from going off, while emulsifiers and stabilisers are used to stop dressings and sauces from separating out. Colourings and flavourings tend to be used to replace colours and flavours that can be lost when food is processed.
Many additives are things that occur naturally anyway. For example vitamin C has an E number. So does citric acid, which is found in lemon juice and is used as a preservative.
Testing additives
Anything which has been given an E number will have been tested for things like toxicity and links to cancer. If potential problems are found, the additive will be given a figure for Acceptable Daily Intake (ADI). This is the amount you could have every day over a lifetime without any ill effects.
But although food labels have to list additives, they don’t have to say exactly how much is in the product. So it’s very difficult to calculate if you are exceeding the ADI. We have to rely on the Food Standards Agency, who say they monitor the average diet, to ensure we don’t regularly exceed the ADI for any additive.
Bad behaviour
Additives are not regularly tested for effects on behaviour. Some, such as sodium benzoate and tartrazine, have been associated with hyperactivity in children. However, the scientific evidence is inconclusive.
A new study, which will take two years to complete, is being launched by the FSA to try and determine if there could be behavioural effects from various colourings and the preservative sodium benzoate.
FSA information about food additives research projects
The BBC is not responsible for the content of external websites
An additive-free diet
We asked one family to go completely additive-free for six weeks to see if there were any noticable changes. The results were dramatic.
At the beginning of the six weeks, everyone in the family had levels of vitamin C in their blood well below the recommended levels. Most of them had zinc levels right at the bottom of what is considered healthy.
At the end of the six weeks, their levels of zinc and vitamin C had all risen, some by as much as four times. The whole family’s nutritional status had improved, and six-year-old Adam seemed to be suffering from fewer colds and sleeping better.
But was it the additives in their diet that affected the family’s nutritional status? Probably not. The key lies in what they ate instead. Nutritionist Amanda Hamilton thinks it’s quite simple. Before they started the diet they were snacking on biscuits and chocolates – all of which contained additives. On the diet, they replaced all of this junk food with fresh fruit and vegetables. It’s no surprise that their nutritional status improved.Homemade vs ready-made
Richard decided to compare the nutrients in his homemade cottage pie with the ready-made equivalent. We sent average ready-made cottage pies from each of Britain’s four biggest supermarkets and Richard’s homemade pie to a lab for testing.
The results were clear. The homemade version came top, with the highest levels of protein, iron and zinc.
Many ready-made meals contain additives such as modified maize starch. This is not bad for you but it is essentially used to bulk out food and has little nutritional value. Ready-made products also tend to contain different proportions of key ingredients than homemade products. For example, Richard was shown a chicken, chorizo and potato bake that contained only about 20% chicken and nearly 50% potato. If you made the same dish at home, you would almost certainly include more chicken.
The key is to know how to read labels. If you think a ready meal doesn’t contain enough of the key healthy ingredients, and instead has lots of ingredients you wouldn’t normally find in your kitchen, then why not make your own instead?
Be a sceptical sleuth
If you’re looking for advice on additives on the web, be extra careful of whose advice you take. Lots of sites don’t contain any indication of where they got their information from, and lots of sites are very alarmist. Wild rumours are everywhere, so think about the source of the reports and how reliable you think they are.
What are additives?
All kinds of things can be legally added to our food. Most of them are given E numbers. These include things like preservatives and colourings. Flavourings are not given E numbers, but are still approved by the Food Standards Agency.
Richard Hammond, the presenter of Should I Worry About...?, tried to avoid all additives and found it extremely difficult. Additives are used in nearly all processed foods. Preservatives keep things from going off, while emulsifiers and stabilisers are used to stop dressings and sauces from separating out. Colourings and flavourings tend to be used to replace colours and flavours that can be lost when food is processed.
Many additives are things that occur naturally anyway. For example vitamin C has an E number. So does citric acid, which is found in lemon juice and is used as a preservative.
Testing additives
Anything which has been given an E number will have been tested for things like toxicity and links to cancer. If potential problems are found, the additive will be given a figure for Acceptable Daily Intake (ADI). This is the amount you could have every day over a lifetime without any ill effects.
But although food labels have to list additives, they don’t have to say exactly how much is in the product. So it’s very difficult to calculate if you are exceeding the ADI. We have to rely on the Food Standards Agency, who say they monitor the average diet, to ensure we don’t regularly exceed the ADI for any additive.
Bad behaviour
Additives are not regularly tested for effects on behaviour. Some, such as sodium benzoate and tartrazine, have been associated with hyperactivity in children. However, the scientific evidence is inconclusive.
A new study, which will take two years to complete, is being launched by the FSA to try and determine if there could be behavioural effects from various colourings and the preservative sodium benzoate.
FSA information about food additives research projects
The BBC is not responsible for the content of external websites
An additive-free diet
We asked one family to go completely additive-free for six weeks to see if there were any noticable changes. The results were dramatic.
At the beginning of the six weeks, everyone in the family had levels of vitamin C in their blood well below the recommended levels. Most of them had zinc levels right at the bottom of what is considered healthy.
At the end of the six weeks, their levels of zinc and vitamin C had all risen, some by as much as four times. The whole family’s nutritional status had improved, and six-year-old Adam seemed to be suffering from fewer colds and sleeping better.
But was it the additives in their diet that affected the family’s nutritional status? Probably not. The key lies in what they ate instead. Nutritionist Amanda Hamilton thinks it’s quite simple. Before they started the diet they were snacking on biscuits and chocolates – all of which contained additives. On the diet, they replaced all of this junk food with fresh fruit and vegetables. It’s no surprise that their nutritional status improved.Homemade vs ready-made
Richard decided to compare the nutrients in his homemade cottage pie with the ready-made equivalent. We sent average ready-made cottage pies from each of Britain’s four biggest supermarkets and Richard’s homemade pie to a lab for testing.
The results were clear. The homemade version came top, with the highest levels of protein, iron and zinc.
Many ready-made meals contain additives such as modified maize starch. This is not bad for you but it is essentially used to bulk out food and has little nutritional value. Ready-made products also tend to contain different proportions of key ingredients than homemade products. For example, Richard was shown a chicken, chorizo and potato bake that contained only about 20% chicken and nearly 50% potato. If you made the same dish at home, you would almost certainly include more chicken.
The key is to know how to read labels. If you think a ready meal doesn’t contain enough of the key healthy ingredients, and instead has lots of ingredients you wouldn’t normally find in your kitchen, then why not make your own instead?
Be a sceptical sleuth
If you’re looking for advice on additives on the web, be extra careful of whose advice you take. Lots of sites don’t contain any indication of where they got their information from, and lots of sites are very alarmist. Wild rumours are everywhere, so think about the source of the reports and how reliable you think they are.
Tuesday, 19 June 2012
Thursday, 31 May 2012
Genetically Modified Foods
Big public companies have commercial interests that result in censored research results and crucial questions that go unanswered. Microbiologist Àrpàd Pusztai found 36 significant differences between rats that had eaten genetically modified potatoes and rats that had eaten "normal" ones.
Among the first group the liver was less well-developed, but when Pusztai announced this in a television interview, he was fired. After publication of negative research data in Nature magazine, his colleague Ignacio Chapela was attacked online in a viral marketing campaign to discredit his results.
The editors of Nature proceeded to write an editorial admitting that they should not have published the data, bringing their prestigious publication's independent reputation into question. The same applies to universities that accept large sums of money from businesses performing food research.
Can scientists still be trusted?
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