Dietary requirements - are people fussier now ?

I have had that conversation with my Gp and a consultant when i broke my wrist a few years ago
Cut a long story short,i had my wrist PULLED back into place by a gentleman from Africa who worked in the jungle,they don`t have medication there so he and obviously others do lots of procedures without medication.
HE did the pulling whilst another was holding me back,and my lovely D/in-law who is a nurse held my good hand with tears in her eyes.
As for if i`m in an accident ?.

nanna8

There was an item on our news this week about Diet Coke being carcinogenic. I don’t drink that but I went and checked the label on my diet ginger beer. Looks like the same additive. Sigh.

I think it’s Aspartamin nanna8 the World Health Organisation are allegedly going to release a report saying it’s ‘possibly’ carcinogenic, not ‘probably’ or ‘definitely is’, their other two categories.

Callistemon21

Summerlove

Norah

Mollygo Chatting with some American friends who we were meeting up with on holiday in France. My friend said she reckons European gluten won’t affect her as it’s different from US gluten. Who knew?

Most amusing thing I've read today.

It actually is different though

The wheats are different and the amount of gluten varies.

Most, not all, American wheat is hard wheat, higher in gluten and the gluten is stronger too. It is better for breadmaking.
Most, not all, European wheat is generally soft wheat which is lower in gluten.

Wheats have been developed to be higher and higher in gluten content.
Original wheat varieties aren't that high in gluten so old grains may be better for those who have an intolerance, but none are suitable for coeliacs.

All wheat contains some gluten. Coeliacs must not have any gluten.

For 3 years I had to live on only 6 foods because everything else made me very ill. No help from the NHS who said they didn't know what to do with me. Their advice was just to avoid the foods making me ill which left me with just 6. I can tolerate a few more foods now, but am having to pay for alternative therapies to help me.

Wish it was just fussiness with me.

I work in the shop/café founded by DH. We cater for vegans, gluten free, veggies and even carnivores!
I'm on duty this morning and there'll be at least one who'll ask for a vegan black pudding roll! Plus the oat lattes and even coconut milk in coffee . I try not to grimace

An ex partner of mine was a vegetarian this was in 1970s. We didn’t have Cranks or vegetarian restaurants where we lived. If he did eat out the choice available was only ever salad. There really wasn’t much choice for protein alternatives then unlike now the choice is vast.

I have family members who are vegans who don’t eat any meat or fish alternatives. They have so many reasons why that it’s impossible to keep up with them. When they eat out staff get a complete list of their preferences and they quote every possible allergy around.

I wish there was scientific evidence to prove the link between a preservative free diet and a long and healthy life LRavenscroft.
DH, who died of cancer in his mid 70s ate the best possible diet, organic veg, eggs, meat etc whereas his DF outlived him and smoked, drank and even ridiculed his DS.

There must be other reasons why some people are healthier than others.

NannyEm

I'm sure you are right. My Dad passed away at almost 104 and looked younger than some 50 year olds. I've always put it down to a good, preservative-free diet.

I think you are right. All my grandparents lived to a ripe old age despite 2 world wars and the Great Depression. Their grandchildren seemed to pass away with alcohol and drug related illnesses at a much earlier age.

There was an item on our news this week about Diet Coke being carcinogenic. I don’t drink that but I went and checked the label on my diet ginger beer. Looks like the same additive. Sigh.

I'm sure you are right. My Dad passed away at almost 104 and looked younger than some 50 year olds. I've always put it down to a good, preservative-free diet.

www.snopes.com/fact-check/wheat-toxic/

Norah

Mollygo Chatting with some American friends who we were meeting up with on holiday in France. My friend said she reckons European gluten won’t affect her as it’s different from US gluten. Who knew?

Most amusing thing I've read today.

As wheat in the US is routinely sprayed with Roundup weed killer I suspect the chemical which is carcinogenic may be the cause of stomach upset and not the gluten. She may be right.

Summerlove

Norah

Mollygo Chatting with some American friends who we were meeting up with on holiday in France. My friend said she reckons European gluten won’t affect her as it’s different from US gluten. Who knew?

Most amusing thing I've read today.

It actually is different though

The wheats are different and the amount of gluten varies.

Most, not all, American wheat is hard wheat, higher in gluten and the gluten is stronger too. It is better for breadmaking.
Most, not all, European wheat is generally soft wheat which is lower in gluten.

Wheats have been developed to be higher and higher in gluten content.
Original wheat varieties aren't that high in gluten so old grains may be better for those who have an intolerance, but none are suitable for coeliacs.

Norah

Mollygo Chatting with some American friends who we were meeting up with on holiday in France. My friend said she reckons European gluten won’t affect her as it’s different from US gluten. Who knew?

Most amusing thing I've read today.

It actually is different though

DaisyAnneReturns

Callistemon21

Whitewavemark2

DaisyAnneReturns

Sorry, I should have added that I am sure we will one day rue our use of ultra-processed foods.

Yes i think that it is now being implicated in all sorts of nasties like cancers etc.

I read ages ago that our digestive systems are really still at the hunting gathering stage and haven’t developed to deal with a modern diet. I suspect there is truth in that theory.

DD, who is coeliac, finds a Paleo diet is good, without, of course the addition of most grains.
It's not just wheat, barley and oats can cause problems top.

I'm probably telling you what you know already but you can get GF free oats. It's worth checking if you have oatmilk in coffee when out as it can have additives that are not gluten free, so it is easier to froth.

Yes, we've tried GF oats but there is a protein called avenin in oats which doesn't suit some coeliacs, although some are fine with it.
Thanks for the tip about the oat milk

Callistemon21

Whitewavemark2

DaisyAnneReturns

Sorry, I should have added that I am sure we will one day rue our use of ultra-processed foods.

Yes i think that it is now being implicated in all sorts of nasties like cancers etc.

I read ages ago that our digestive systems are really still at the hunting gathering stage and haven’t developed to deal with a modern diet. I suspect there is truth in that theory.

DD, who is coeliac, finds a Paleo diet is good, without, of course the addition of most grains.
It's not just wheat, barley and oats can cause problems top.

I'm probably telling you what you know already but you can get GF free oats. It's worth checking if you have oatmilk in coffee when out as it can have additives that are not gluten free, so it is easier to froth.

CBBL

I have a problem with fresh onion. In the event that I accidentally bite into it - this provokes a "heave/vomit" response which is probably worse for other people than it is for me. I have no problem with dried onions and use these all the time. When eating out, or with family/friends, I just pick out onion if it's large enough to be seen. If chopped small, I take very small amounts and swallow without chewing. Although I can "taste" onion for quite a long time after eating it, there seems to be no other I'll effect!

That sounds more like a food aversion than anything else.

I tend to believe those who suggest that it's not so much the food itself but what happens in commercial growing. The pesticides and fertilisers which get doused on soil and on plants could be responsible for health problems for consumers later on.
The human stomach is pretty robust and can cope with most things but a steady stream of toxins eventually harm the system which could explain the food "intolerance" which is becoming more prevalent.

I think, as lots of people have suggested, that our immune systems can be overloaded by pollution in the environment and by the synthetic ingredients in a lot of processed food. We have 2 sons, both with children. Youngest son's family seem to be ok with all foods although the children can be a bit fussy about what they eat - quite normal for children at various stages I think. The children in the other family have loads of problems including actual allergies to dairy, nuts, and sesame. DIL is diabetic and a veggie. DS has always had gut problems and is now on a low FODMAP diet which does help him but is not easy to stick to. Eating out they probably usually go for steak (apart from veggie DIL). I have managed to feed them at family get togethers but it has taken some ingenuity over the years. Eldest GS with the most allergies more or less took responsibility at a very young age for what he could eat by asking if items were ok for him and as soon as he could read he looked at labels on packets.

I can only eat cake, ice-cream and chocolate.

According to consultant my son saw re bad reaction to alcohol, you can be allergic only to a protein. But you can lack certain enzymes for body to process properly the likes of alcohol or whatever triggers a reaction.

I have a problem with fresh onion. In the event that I accidentally bite into it - this provokes a "heave/vomit" response which is probably worse for other people than it is for me. I have no problem with dried onions and use these all the time. When eating out, or with family/friends, I just pick out onion if it's large enough to be seen. If chopped small, I take very small amounts and swallow without chewing. Although I can "taste" onion for quite a long time after eating it, there seems to be no other I'll effect!

There is a theory that one of the potential causes of the increase in allergies and intolerances could be related to the introduction of all the cleaning products that claim to kill 99% of germs.
As bacteria, viruses, fungi etc are protein based the immune system has less work to do and gets bored.
As the vast majority of allergens are protein based eg. gluten, dairy, eggs ,shell fish etc. the immune system attacks these instead causing adverse reactions.

Is it because there are more foods and drinks available now than say 50 years ago. I didn't know what an avocado, broccoli, mange tout, sugar snap pea, kiwi fruit was until probably 20 years ago. All the standard meats and fish were around for as long as I can remember. Not such a variety of breads and we know manufacturers add this that and the other to try to have long use by dates. Plus all the ready made meals, additives to foods, makeup, toiletries etc , the list is endless. As for allergies, the only one I can recall from 50 years was someone having itchy eyes due to her hamster. There seems to be an allergy to everything now.

I don’t know the answer to this but for me not now being able to eat cheese, fresh bread, butter, pastries is horrible as I have a sensitivity to all of these and I realise I’ve turned into the guest everyone dreads for dinner. Stick to plain stuff nothing messed about with and most are fine with that. Vegans are somewhat different tho.