Dietary requirements - are people fussier now ?

Do you mind if I ask a question?

the question is, I live and work in an environment with people from overseas and they never ask about allergies or tell you what is in the food they are offering. I wondered if if allergies from food are more prevalent in the Western world?

I know they exist but it has just made me ponder whether it is something to do with our environment

Jaffacake2

Norah

Some may even feel as shown.

"I can't have anything that's a food"

Great joke, I hate people mocking those with food allergies. I suffer from anaphylaxis to wheat,nuts,seafood and wine. I have been in shock requiring emergency treatment numerous times. Why has it become acceptable to make fun of anaphylaxis ? Even in the Peter Rabbit movie it was deemed funny for an induced reaction by the rabbit throwing berries at the bad guy !

Are you ok with Jaffa cakes?

No can't eat jaffacakes !!

Blondiescot

I think it's also become quite 'trendy' in certain circles to suddenly have 'intolerances', even when there's no evidence to prove that the person actually has this. A friend of my daughter suddenly announced that she couldn't eat anything containing gluten any more - then promptly ordered a burger and scoffed the lot, bun included. When another friend queried this, she said 'oh, it's only some gluten I can't eat'. This kind of thing does those who genuinely can't eat certain foods - such as coeliacs - no favours whatsoever. It's a form of attention-seeking.

Not when you really suffer if you eat the wrong foods. My Fodmap diet is like a minefield and that is with close scrutiny. Why? Because I had my gallbladder removed and it totally messed up my system. I also thing much is to blame on all the additives in much processed modern foods - factory manufactured bread and sauces for example.

Janejudge Not so much about allergies but the Indian food which is lovely is very high in saturates which can lead to early heart trouble and a lot of West Indians suffer diabetes
Mediterranean diet is supposed to be the healthiest

LRavenscroft

Blondiescot

I think it's also become quite 'trendy' in certain circles to suddenly have 'intolerances', even when there's no evidence to prove that the person actually has this. A friend of my daughter suddenly announced that she couldn't eat anything containing gluten any more - then promptly ordered a burger and scoffed the lot, bun included. When another friend queried this, she said 'oh, it's only some gluten I can't eat'. This kind of thing does those who genuinely can't eat certain foods - such as coeliacs - no favours whatsoever. It's a form of attention-seeking.

Not when you really suffer if you eat the wrong foods. My Fodmap diet is like a minefield and that is with close scrutiny. Why? Because I had my gallbladder removed and it totally messed up my system. I also thing much is to blame on all the additives in much processed modern foods - factory manufactured bread and sauces for example.

I did say in an earlier post that I wasn't for one moment talking about people with genuine allergies or intolerances. Having my gall bladder removed also played havoc with my 'innards', so I can sympathise with you there. The FODMAP diet isn't intended to be followed on a long-term basis though.

In a restaurant today, the waitress who took our order asked if we had any allergies. I did say, 'avocados', though they don't bring me out in a rash but they make me horribly sick, so I suppose that that makes my reaction an 'intolerance'.

It now seems scarily common amongst children to suffer with intolerances, allergies and so forth. so much of what we live on nowadays would not be recognised as food a few generations ago, to say nothing of all of the toxins present in the home and wider environment.

nanna8

It seems there are more and more of my friends and family having specific dietary requirements. We have gluten free, lactose free, meat free, onion free, chicken free, dairy free and that is just amongst people we know well. Are there more allergies around these days or is it just that we know more about what we should or should not consume ? Have to say it makes it difficult to ask people round these days and now we prefer to go out with friends rather than invite them round .

With two coeliacs (who are also lactose-intolerant) in the family, it is an auto-immune disease, not a lifestyle choice.

However - with so many people choosing gluten-free, lactose-free alternatives as a lifestyle choice, it does mean that there is far more choice now.

The downside is that some people (including waiting staff) smirk or raise eyebrows in some eateries if someone asks for gf food, not knowing how serious it can be if a person who is coeliac eats gluten.

I do agree, though, it can be difficult to cater for dinner parties so they tend to be a thing of the past chez nous!!

Squiffy

*There's also a difference between allergies and intolerances*

Exactly! I was diagnosed as allergic to dairy donkeys years ago, but I can tolerate small amounts - so perhaps intolerant rather than allergic?

The IBS virtually cleared up after going gluten free. Again, intolerant, not allergic. I now occasionally eat the crusty ends off my DH’s ‘normal’ baguettes or even a Greggs sausage roll! Sometimes you just have to do these things and take the consequences! 🤣

I did wonder for a moment what dairy donkeys were😂😂

Jaffacake2

Norah

Some may even feel as shown.

"I can't have anything that's a food"

Great joke, I hate people mocking those with food allergies. I suffer from anaphylaxis to wheat,nuts,seafood and wine. I have been in shock requiring emergency treatment numerous times. Why has it become acceptable to make fun of anaphylaxis ? Even in the Peter Rabbit movie it was deemed funny for an induced reaction by the rabbit throwing berries at the bad guy !

Yes, I thought a DD might go into anaphylactic shock when eating out last year when a careless? (eyes skyward) waitress failed to pass on the message properly to the kitchen.

PamelaJ1 🤣🤣 Dairy donkeys are available at most good supermarkets! 🐴

Blondiescot

LRavenscroft

Blondiescot

I think it's also become quite 'trendy' in certain circles to suddenly have 'intolerances', even when there's no evidence to prove that the person actually has this. A friend of my daughter suddenly announced that she couldn't eat anything containing gluten any more - then promptly ordered a burger and scoffed the lot, bun included. When another friend queried this, she said 'oh, it's only some gluten I can't eat'. This kind of thing does those who genuinely can't eat certain foods - such as coeliacs - no favours whatsoever. It's a form of attention-seeking.

Not when you really suffer if you eat the wrong foods. My Fodmap diet is like a minefield and that is with close scrutiny. Why? Because I had my gallbladder removed and it totally messed up my system. I also thing much is to blame on all the additives in much processed modern foods - factory manufactured bread and sauces for example.

I did say in an earlier post that I wasn't for one moment talking about people with genuine allergies or intolerances. Having my gall bladder removed also played havoc with my 'innards', so I can sympathise with you there. The FODMAP diet isn't intended to be followed on a long-term basis though.

Please don't give out information unless you are sure you will get the details right. A low fodmap diet is for life if you want to remain well.

It would be correct to say the first stage of the Fodmap diet, the Elimination Stage, lasts two to six weeks. During this time, you exchange food so that you are eating only low or no fodmap foods.

If your symptoms have not improved, you either don't have IBS, or your IBS is not sensitive to fodmaps. Your common sense, or your dietician, will tell you to go back to your doctor for further tests, medication or therapy.

If you continue, you will repeat the same as in the previous weeks, swapping out high foodmap foods. But you will also challenge your gut with a series of fodmaps. You will build on this adding back or increasing portion sizes to learn what you can or cannot tolerate.

If you have the type of condition triggered by fermentable sugars (fodmaps) and you want to control the symptoms and remain well, then this is for life.

It does seem that some of you find catering for your friends so difficult that, while you are willing to try not to kill anyone, as you could do with celiac disease or allergies, you think your friends are making a fuss if they are only going to be very ill.

If you ask them to, most will bring the basic alternatives with them.

It’s not funny. It is a fact that American and European wheat are different. So it’s quite feasible that the gluten content is different.

The real question is- is there something in the environment that makes people more allergic to certain foods now? Has it always been the case but undiagnosed before? I am really interested, not trying to be smart. My daughter has just returned from Fiji where all her eczema cleared up. As soon as she is back in Australia it occurs again. Is it fluoride perhaps ( we add it to our water)?

GrannyRose15

It’s not funny. It is a fact that American and European wheat are different. So it’s quite feasible that the gluten content is different.

The gluten content is different because different types of wheat are grown. The problem is that the UK and other European countries import some wheat from the US.

nanna8

The real question is- is there something in the environment that makes people more allergic to certain foods now? Has it always been the case but undiagnosed before? I am really interested, not trying to be smart. My daughter has just returned from Fiji where all her eczema cleared up. As soon as she is back in Australia it occurs again. Is it fluoride perhaps ( we add it to our water)?

Do you have hard water? Does it have a high calcium and magnesium content? Both can aggravate eczema.

PamelaJ1

Squiffy

There's also a difference between allergies and intolerances

Exactly! I was diagnosed as allergic to dairy donkeys years ago, but I can tolerate small amounts - so perhaps intolerant rather than allergic?

The IBS virtually cleared up after going gluten free. Again, intolerant, not allergic. I now occasionally eat the crusty ends off my DH’s ‘normal’ baguettes or even a Greggs sausage roll! Sometimes you just have to do these things and take the consequences! 🤣

I did wonder for a moment what dairy donkeys were😂😂

Pamela, Sqiffy: Me too! It's early in the morning but it took me longer than it should have to work out about the dairy donkeys. 🙃

I did the low FODMAP diet for six weeks a few years ago.

As part of my ongoing weightloss drive, I'd tried Slimfast as a fillip just to mix things up a bit. I love milk, and was very happy with it but developed the galloping trots that never seemed to go away whatever I ate.

The GP gave me a link to the low FODMAP diet. The first couple of days were tedious but at least rapidly trot-free. In the end, it was milk that gave me the issue, and still can do, although to a much lesser degree.

I'm not allergic to it, not even really intolerant, just a bit sensitive. I am fortunate, it's work-roundable in social contexts.

Not eating meat is not fussiness- it’s a considered choice and shouldn’t cause anyone difficulties. I do have a mild IBD and it is helped by avoiding gluten and certain other foods, I can eat them but not if I want to avoid a flare up. French baguettes and bread in Italy do not have the same effect as processed bread made in the U.K. So it’s definitely the different wheat used, or maybe one of the numerous additives used in the U.K. If I eat out I either take the risk of a flare up or go to to restaurants I know will accommodate me,- many Italian restaurants do gluten free pasta, for example. If I go to friends I tell them what I can eat, which makes it easier for them, or offer to bring my own if it’s a problem.

I think people are fussier now than when I was young. This may be due to more knowledge which is surely a good thing or to more processed food which is surely a bad thing
I host young people from all over the world who often cook for us both. I seldom find them fussy.

I'm vegetarian which is not a problem at all nowadays though my late DFiL was forever trying to make me eat meat!

Back in the 1920s a gt aunt committed suicide because she suffered from sprue which I believe was probably coeliac disease, undiagnosed and incurable.

In the community cafe/ shop where I volunteer, we serve coffee in as many different ways as there are but some still want either an extra shot, extra hot, skimmed not semi skimmed.
So yes it's definitely a case of fussiness for some.

I do think that intolerances, of which there seems to be more of will eventually be ironed out.

So as an example for years I have had a gluten intolerance, however, last summer I had covid and flu in very quick succession, and was really quite poorly. But one result was an impacted bowel, A&E and the most embarrassing few hours of my life! I determined that this would never happen again and started taking lactulose -recommended by my DD. What appears to happen now is that my bowel functions normally i.e. at the correct speed moving the food along at a proper rate. (I had previously been told that I had a lazy digestive system).

So the result of this saga is that I can now eat a modest amount if gluten food without it having any affect whatsoever. So I do wonder if our western diet is the cause - I do know that a more traditional diet keeps the digestive system whizzing along.🙂

I'm familiar with the rolling eye response too. My youngest DD is an insulin dependent diabetic. She drinks diet Coke occasionally. She was given a full sugar one at the cinema and when she complained the staff member was unmoved " lot of fuss about nothing".

DaisyAnne Returns - with regards to the FODMAP diet, I am only going by the advice I received from both my hospital consultant and the FODMAP-trained dietitian he referred me to. Both said it was intended to be followed for between 30 to 60 days and then, you should gradually introduce non-FODMAP foods. If you then find certain foods a 'trigger', obviously you should avoid those. But the dietitian in particular stressed to me that it was not advised to be a permanent way of eating.

Flour is different to region grown and type. Thus pizza or bread flour and pastry of cake flour. Different amounts of gluten.

Coeliacs must avoid all gluten - it doesn't matter if flour is processed from UK wheat, or Italian, or US wheat - there is some gluten.