The Lettuce Inn

Where Lucy discovers the truth about food...and other stuff too!

23 February 2012


If you can buy it from the shop it should be safe, right?
































I USED TO THINK THAT IF A PRODUCT WAS SOLD IN A SHOP THEN IT WOULD HAVE TO BE SAFE
Surely the government wouldn’t allow companies to sell products containing ingredients that could make us sick?  I discovered that ‘natural’ and ‘organic’ products can still contain potentially toxic, cancer causing chemicals.  This is because there is no regulation of the skin and personal care industry.  It is up to the companies who make the products to ensure they are safe, however most seem to be more interested in profit than doing the right thing by us.

ONE-THIRD OF ALL PRODUCTS CONTAIN ONE OR MORE INGREDIENTS CLASSIFIED AS POSSIBLE HUMAN CARCINOGENS
Also, nearly 70% of all products contain ingredients that can be contaminated with impurities linked to cancer and other health problems, and many of these impurities penetrate human skin.  To make matters worse, 89% of the 10,500 ingredients used in personal care products have not been evaluated for safety.  Even with those that have been tested, they have not been tested for safety being combined with a range of other potentially toxic chemicals in a cocktail of ingredients which are found in most products.

THERE ARE SOME PEOPLE WHO BELIEVE THAT THERE REALLY ARE “SAFE” SYNTHETIC CHEMICALS
If we look at synthetic chemical use historically, we see a pattern of fantastic chemical breakthroughs that are sold to us as the “new” answer to our problems, which are then subsequently banned (or withdrawn) after the damage has been done. Remember the “miracle” of DDT for getting rid of pests on crops? The search for newer, better and safer synthetic chemicals is foolish. Mother Nature always has, and always will, provide us with everything we need. We should avoid all synthetic chemicals. 

WITH CERTIFIED ORGANIC PRODUCTS YOU ARE GUARANTEED THAT THEY ARE TRULY NATURAL, SYNTHETIC FREE AND SAFE FOR US AND THE ENVIRONMENT  
The plants used are grown and processed without the use of synthetic chemicals, pesticides, fertilisers or GMO’s.  Healthy soil grows healthy plants which when used/consumed by us leads to healthy people.  Organic plants have been shown in a number of studies to contain more vitamins, nutrients and cancer fighting antioxidants than non-organic food.  Organic systems work in harmony with nature, keeping harmful chemicals out of our land, water and air, creating a healthy environment rich in wildlife, woodlands and nutrients.  

AND MOST IMPORTANT ARE OUR CHILDREN
Infants and children are more vulnerable to the toxins from pesticide residues and environmental chemicals.  This is because of their larger intake of food per kilo of body weight.  Also, as their bodies and critical organs are still in developmental stages, they are more susceptible to pesticide toxicity.  The risk is further increased due to the main food groups that make up a toddlers diet: fruit and vegetables, with some of these having high levels of pesticide residues.  

If we can reduce the amount of toxic chemicals we use on and in our bodies and our homes, we and our children will be happier and healthier and future generations will thank us for stopping this vicious cycle which is destroying our bodies and our planet.


A couple of interesting articles have been in the Daily Mail in the UK recently.  The first one reveals that women can put up to 515 synthetic chemicals on their bodies every day and the second one reveals that there is lead in lipstick, arsenic in eyeliner and cadmium in mascara

Check out these articles:
Revealed... the 515 chemicals women put on their bodies every day and the second one reveals that there is lead in lipstick, arsenic in eyeliner and cadmium in mascara... CLICK HERE to read the article
 
Lead in lipstick, arsenic in eyeliner and cadmium in mascara: The ugly secrets that the beauty industry isn’t telling you... CLICK HERE to read the article

To learn more about why these harmful chemicals are in our personal care products and how they got there, have a look at this video?



12 February 2012


GLUTEN FREE VEGAN PANCAKES




1 cup gluten free flour 
(I have used ½buckwheat ½ rice flour, 1 cup brown rice flour, ½ spelt flour ½ rice flour – all worked well)
1 teaspoon baking powder
2 tablespoons sugar (optional or any healthier alternative eg. agave)
½ teaspoon salt (optional)
1 mashed banana (instead of using an egg)
1 cup milk (I use rice milk)
2 tablespoons melted coconut oil (instead of butter)

Optional Extras
I also like to add things like nutmeg (1/4 teaspoon) cinnamon (1/2 teaspoon) vanilla (1 teaspoon)

·           Mix dry ingredients together
·           Add banana, milk and coconut oil, mixing well after each addition
·           Use ¼ cup batter for each pancake
·           Yum – enjoy!

08 February 2012


UNDERSTANDING FOOD INTOLERANCE

 


WHAT IS A FOOD INTOLERANCE
A food intolerance is a negative reaction, often delayed, to a food, drink or food additive that produces symptoms in one or more body organs and systems, but it is not a true food allergy. 

WHAT CAUSES FOOD INTOLERANCES
Intolerance can be caused from the absence of specific chemicals or enzymes needed to digest a food substance, such as in lactose intolerance and hereditary fructose intolerance. It may be a result of an abnormality in the body's ability to absorb nutrients, as occurs in fructose malabsorption. Food intolerance reactions can occur to naturally occurring chemicals in foods, as in salicylate sensitivity.

Unlike allergies and coeliac disease, which are immune reactions to food proteins, intolerances don’t involve the immune system at all. They are triggered by food chemicals which cause reactions by irritating nerve endings in different parts of the body, rather in the way that certain drugs can cause side-effects in sensitive people.

Some people are born with a sensitive constitution and react more readily to food chemicals than others. The tendency is probably inherited, but environmental triggers — a sudden change of diet, a bad food or drug reaction, a nasty viral infection — can bring on symptoms at any age by altering the way the body reacts to food chemicals. Women often become more sensitive in their child-bearing years, perhaps due to hormonal changes, which might be nature’s way of preventing pregnant and breast-feeding women from eating foods that could harm the developing baby.

Babies are more vulnerable to food chemicals because their metabolism, gastrointestinal and nervous systems are immature, which is why they often prefer bland foods. As children mature, their bodies become accustomed to handling small amounts of rich, spicy and highly flavoured foods, which usually only cause ill effects if eaten in excess.

FOOD INTOLERANCE REACTIONS
Symptoms of food intolerance vary greatly, it can be difficult to determine the offending food causing a food intolerance because the response generally takes place over a prolonged period of time. Food intolerance symptoms usually begin about half an hour after eating or drinking the food in question, but sometimes symptoms may be delayed up to 48 hours.

Symptoms triggered by food chemical intolerances vary from person to person. The most common ones are recurrent hives and swellings, headaches, sinus trouble, mouth ulcers, nausea, stomach pains and bowel irritation. Some people feel vaguely unwell, with flu-like aches and pains, or get unusually tired, run-down or moody, often for no apparent reason. Children can become irritable and restless, and behavioural problems can be aggravated in those with nervous system disorders such as ADHD. Even breast-fed babies can have food intolerance reactions due to chemicals from the mother’s diet getting into the breast milk, causing colicky irritable behaviour, loose stools, eczema and nappy rashes.

HOW TO TEST FOR FOOD INTOLERANCES
Diagnosis of food intolerance can include hydrogen breath testing for lactose intolerance and fructose malabsorption, elimination diets, and testing for IgG-mediated immune responses to specific foods.   Treatment can involve long-term avoidance, or if possible re-establishing a level of tolerance.

LIVING WITH FOOD INTOLERANCES
Food intolerances don’t necessarily need to be permanent. You may be able to build up your tolerance levels by gradually increasing the amount and variety of foods you have an intolerance to over several weeks or months, and eventually return to a more normal diet. Even if this is not possible, you’ll learn ways of avoiding severe reactions by looking out for the foods that upset you most.

If you are having trouble working out foods that you are sensitive to or need assistance with an elimination diet, a dietician will be able to help identify these foods and help you put together a diet.

CONCLUSION
Food intolerance reactions can be unpleasant and inconvenient, but they are rarely serious and, as far as is known, they cause no long-term harm. Their severity depends on the amount of the offending foods you’ve eaten, your degree of sensitivity, and the nature of your symptoms. Once you’ve worked out what your problem foods are, you’ll be able to decide how to balance the benefits of being free from distressing symptoms against the inconvenience of restricting your dietary choices.

References:
http://www.sswahs.nsw.gov.au/rpa/allergy/resources/foodintol/ffintro.cfm
http://en.wikipedia.org/wiki/Food_intolerance