Healthy Live Everyday

A food allergy is a type of immunologic reaction due to intake of certain food protein. Recent studies show that there are about twelve millions Americans who suffer from food allergies. Get a custom lapel pins today to promote healthy diet.

Shellfish, eggs, tree nuts, fish and peanuts are considered familiar causes of food allergies to older people. The younger ones usually suffer food allergies from peanuts, milk and eggs.

Currently, the only cure for people who are allergy-sensitive is to prevent intake of foods which makes them allergic or what is termed as “allergens.”  To avoid food allergy attacks, it is a must to carefully prepare the food that will be consumed by allergy-sensitive people.

At this time there are more than 200 recipes which you can cook. Many of those are free from “allergens.”

Egg-free Diet

Over reaction of the immune system in the body when proteins from the eggs are ingested causes egg allergy.

You need to avoid prepared foods wherein albumin, egg, and other egg substitutes are present if you have allergies with egg. There are different egg substitute which you incorporate on your cooking recipe such as:

- Puree from apricot
- Plain gelatin with warm water
- Mix of baking powder, vinegar and liquid

You need to check the appropriate amount of each item before you prepare the above-mentioned substitutes.

Peanut-free Diet

All kinds of nut as well as foods that may contain “peanut protein” should be prevented for consumption if you happen to belong to people who have peanut allergies.

These days, there are a lot of peanut-free recipes you can prepare. To name a few of peanut-free recipes are: (1) SoyNut Butter Cookies; (2) Smoothie made from Super Soy; (3) Tofu Pie made from SoyNut and Banana; (4) Ginger soup; and (5) Sauce prepared from SoyNut.

It has been discovered that “soy nut” is the best substitute for food preparation which is free from peanut. A soy nut does not belong to the “nut” family since the term is coined for soybeans that are drenched and baked for a crispier taste.

Milk-free Diet

Milk allergy is an allergic response of the immune system when an individual has consumed one or more proteins acquired from cow’s milk.

If you are allergic to milk, you need not consume foods or beverages which contain milk, butter, different types of cheese, and sour creams. Some of dairy-free recipes which you may want to prepare are: (1) Potato Soup which are homemade; (2) Grilled Salmon; (3) Shrimp which is marinated then grilled; (4) Pecan snack; and (5) Spaghetti with No Red Sauce.

The complete information with regards to the recipes of some cited examples may be searched at the internet. The ingredients as well as the cooking procedures are also available through the internet. All you need to do is type in the keyword.

People who have food allergies can still taste delectable delicacies eliminating the “allergens” which triggers their allergy. The one who is preparing the food must be cautious not to include food triggers. Most importantly, there are a multitude of alternative food recipes which you can cook. The internet is a good source of recipes.

Eating should not be boring for people with food allergies. It takes a lot of creativity and resourcefulness so that you can eat the foods that you want using different food substitutes.

With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.

On the subject of Hygiene of Digestion, we quote a few paragraphs from Dr. Kellogg’s work on Physiology, in which is given a concise summary of the more important points relating to this:

“The hygiene of digestion has to do with the quality and quantity of food eaten, in the manner of eating it.

If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. It is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. A considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal.

Drinking Freely at Meals is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. When large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. If cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned.

The Indians of Brazil carefully abstain from drinking when eating, and the same custom prevails among many other savage tribes.

Eating between Meals

The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. The stomach as well as the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. Infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. Adults should not take food oftener than three times a day; and persons whose employment is sedentary say, in many cases at least, adopt with advantage the plan of the ancient Greeks, who ate but twice a day.

Simplicity in Diet

Taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. Those nations are the most hardy and enduring whose dietary is most simple. The Scotch peasantry live chiefly upon oatmeal, the Irish upon potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and chestnuts; yet all these are noted for remarkable health and endurance. The natives of the Canary Islands, an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground in a mortar and mixed with water.

Eating when Tired

It is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. Sleeping immediately after eating is also a harmful practice. The process of digestion cannot well be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects of late suppers.

Eating too Much

Hasty eating is the greatest cause of over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, ‘Enough,’ by taking away the appetite before too much has been eaten. When an excess of food is taken, it is likely to ferment or sour before it can be digested. One who eats too much usually feels dull after eating.”

Many of us eat more food at work than we do at home simply because working hours span mealtimes and snack times. We grab breakfast foods from home or pick up something to eat at our desk. Lunch comes from a brown bag, the cafeteria or a restaurant. For some, snacking helps break up the afternoon and boosts energy levels for the rest of the workday.

Breakfast at your desk should be convenient, tasty, nutritious and mess-free. A quick rule: Include whole grains, dairy and a fruit. One option is yogurt (dairy) topped with Whole Grain Total® (whole grain) and diced peaches (fruit). A muffin made with whole grain cereal, along with milk and a banana, is also satisfying and easy to eat.

Packing lunch takes little time and allows you to choose what you want to eat. “Peel and wash vegetables, rinse and spin lettuce, slice cheese and fill water bottles on Sunday for the entire week,” says Dayle Hayes, R.D., a nutrition consultant and author in Billings, Mont. “Wrap single servings of luncheon meats in plastic wrap, label and freeze. In the morning, use the frozen meat for a sandwich. It should be defrosted by lunchtime.” Hayes also suggests preparing a couple extra servings when you’re making dinner so that you have lunch leftovers.

Food safety is essential to prevent spoilage. Pack breakfast and lunch with cold packs if a refrigerator is not available. Heat chili, soup and other hot foods until very hot; then pack in a clean, insulated container warmed with boiling water. Open only when ready to eat.

Snacks may be the most difficult, and resisting the lure of office goodies can be a challenge. Hayes recommends stocking your desk with nutritious, nonperishable snacks. If you have been told to eat less sodium to help control your blood pressure, limit snack foods that are overly salty. Area grocery or health food stores may offer more lower-sodium choices.

Banana-Wheat Muffins

Streusel

1 tablespoon Gold Medal® all-purpose flour

1 tablespoon packed brown sugar

1 tablespoon butter or margarine, softened

1/3 cup slightly crushed Whole Grain Total® cereal

Muffins

3/4 cup mashed ripe bananas (about 2 medium)

1/2 cup milk

3 tablespoons packed brown sugar

3 tablespoons vegetable oil

1 egg

11/4 cups Gold Medal® all-purpose flour

21/4 teaspoons baking powder

1/4 teaspoon salt

11/4 cups slightly crushed Whole Grain Total® cereal

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups. Stir together streusel ingredients until crumbly; set aside.

2. In large bowl, stir together bananas, milk, 3 tablespoons brown sugar, oil and egg. Stir in 11/4 cups flour, baking powder and salt just until flour is moistened; stir in 11/4 cups slightly crushed cereal. Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle streusel evenly over batter in muffin cups.

3. Bake about 20 minutes or until golden brown.