Gluten takes much of the blame for digestive and systemic symptoms experienced following the consumption of wheat products, but perhaps it is the process that is responsible. Recent theories suggest that the modern population would tolerate gluten far better if it weren’t for the ‘ultra-processing’ techniques that have been adopted. Hybridisation of wheat has led to increased … Read more
Food intolerance is a result of a reaction to a food, beverage, food additive or component found in food that produce symptoms in one or more of the body’s organs and systems, but is not a true allergy. Food intolerance can also be triggered by incomplete digestion of food which may result in poor assimilation … Read more
Over the past 15 years, I have noticed a rising incidence of various heavy metals toxicity. I often get asked where this could possibly come from. The report by Mike Adams, Natural News, sheds light on this: Arsenic in rice “There is arsenic in rice, and it’s generally higher in brown rice than in white rice. Consumer … Read more
Chemicals are commonly found in our food, air, pharmaceuticals, vaccines, personal care products and workplaces, giving scope for a vast number of synergistic interactions. The following are among the best-known: One meal may contain traces of numerous different pesticides, including the synergists piperonyl butoxide and pyrethrins which together result in a heightened insecticidal activity. About … Read more
Pesticide exposure limits vary greatly between countries. Pesticides are widely found in foods and their levels are regulated in many countries under a system of Maximum Residue Limits (MRLs). In Australia, this is administered by the Australian Pesticides and Veterinary Medicines Authority (APVMA), a body that receives all of its funding from industry. MRLs are … Read more
The British Allergy Foundation estimates that about half the Western population suffers from food intolerance. At least 70% of patients who adhere to a tailored elimination diet experience significant improvements. This is a very important consideration in light of the fact that many chronic health conditions involve immune responses. What makes identification of intolerances so … Read more
For about the past 10 years, we have been told by GPs and television marketing that we are not getting enough calcium from our diets and that we need to supplement. Then the dairy industry decided to fortify milk with calcium. Most of the calcium used in over-the-counter supplements and food fortification is in the … Read more
You may have noticed a significant increase in the marketing of ‘sugar-free’ soft drinks and foods. Unless the product uses Xylitol or Stevia, the sweetener is not natural. Even Xylitol and Stevia have to be ‘processed’ which means that the natural form has been modified. However, it is the aspartame and its related products that … Read more
The need to detoxify your body We live in a world surrounded by toxins. Every year about 1000 new chemicals are released on the market, many not fully tested for their effects on the human body. Some are so-called PBTs or Persistent Bioaccumulative Toxins, meaning that they are present in the environment and in our … Read more
Clemens von Pirquet defined allergy in 1906 as: an acquired, specific, altered capacity of the tissues of the body to react to given substances. This means that our body is over-reacting to a substance that is normally safe. So what causes our body to over-react in this way? In order for any allergy to develop, the body’s digestive … Read more
