Health for life

If youve worked with kids lately, or if youre a new parent yourself, then Im sure you know all about this epidemic of food allergies.  According to a 2011 study, 8% of American children under 18 have at least one food allergy, and that is up from 4% in 2009 (1).  Peanut allergies in particular have been on the rise.  In one Midwestern county, the prevalence of peanut allergies in children tripled between 1999 and 2007 (2).  But you dont need numbers to realize its a problem.  Just spend a day in a school cafeteria.  Or a summer camp.  Just enter an elementary school classroom at all and youll hear about it; the concern is clearly growing.  Dairy may be the most common allergy, and it seems kids can have a reaction just looking at a peanut, but there are others to worry about as well, including wheat, eggs, soy, tree nuts, fish, and shellfish.

But it wasnt always this way.  When I was a youngster, I dont recall ever hearing about another kid having a food allergy.  Maybe the most I ever heard was that a classmate was lactose intolerant.  But there was no mention of peanuts.  Nobody had a wheat allergy.  Nobody went into anaphylactic shock at the mercy of a pistachio.  So what gives?? Why are food allergies exploding?

Well, sadly I dont think we know the answer to that question.  Much has changed in the food and health world over the past few decades, so we have many likely culprits.  Over these next few posts, Ill be exploring the options, in a sort of thinking-out-loud fashion.  Excuse me if what follows turns into an incoherent mess.


Genetically Modified Organisms
This seems to be a hot topic right now.  Genetically modified organisms (GMOs) are plants or animals that are created through gene splicing techniques.  This merges the DNA from different species, creating a new variation of a species that wouldnt be possible through traditional crossbreeding.  Example.  Say biotech giant Monsanto finds a bacteria that naturally resists an herbicide like Round Up.  (They did.)  Then they isolate the gene that allows that bacteria to resist the pesticide, and they splice it into corn.  (Again, they did.) Now they have a genetically modified strain of corn that resists Round Up.  Lets call it Round-Up Ready corn.  Now we can grow mass quantities of corn and spray mass quantities of Round-Up on it to kill those pesky things like weeds and bugs, while leaving the corn unaffected.  Yes, believe it or not, true story.

The following foods have been approved to be genetically modified:  alfalfa, canola, corn, cottonseed, papaya, soy, sugar beets, and green/yellow summer squash (3).  You may say, well, thats only 8 foods, thats not that bad.  But canola, corn, cottonseed, soy, and sugar beets are nearly ALWAYS genetically modified, and theyre found in nearly ALL processed food.  Youd be hard-pressed to find anything in a box or a bag that doesnt contain at least one of these, just look next time youre shopping.


So how do you know if what youre eating contains GMO ingredients?  Its not easy.  Companies arent required by the FDA to label a product as GMO, contrary to the wishes of the American people.  So if you want to know, youve gotta be a detective and read the ingredient list.  Or, if you want to make it easier on yourself, you can buy organic.  Any food certified organic is free of GMOs.  In addition, apparently, GMO fruits and veggies must be labeled with a 5-digit code beginning with an 8, rather than the conventional 4-digit code.   Ive yet to see one of these for sale, but no doubt its coming.

But the worst part... we dont even know if eating this stuff is safe.  There are some people claiming that the studies have been done and theyve been swept under the rug to hide the incriminating evidence (4).  Who knows if theres any truth to that.  Then there was this recent study from France, showing that rats eating GMO corn developed breast cancer at a far greater rate than control rats fed non-GMO corn (5).  And of course, biotech companies like Monsanto swear by their safety.  Its no different than regular corn, they say.

But the fact remains... GMO foods are a science experiment.  Nobody in the history of the earth has consumed anything like this, and wed be giving ourselves too much credit as scientists to say "its just the same as corn".  Were not even close to understanding all the intricacies of how the human body works, let alone how a brand new franken-food is going to interact with said body.  I dont think we know how much we dont know, which is why its always a good idea to default to evolutionary biology... Were designed to eat plants and animals; were not designed to eat herbicide and pesticide resistant corn.  We are the subject of a science experiment, and nobody knows how its going to turn out.

But are GMOs causing food allergies?
Is it possible that the recent spike in food allergies has a link to these genetically modified foods?  It sure is.  The timing works perfectly... GMO foods as we know them today burst onto the scene in the late 1990s (6).  Thats just enough time for families to start eating them and start popping out kids with food allergies.  Theres no way to know, as of yet, just what GMOs are doing to our health.  But given all that Ive said so far, it does seem a bit fishy doesnt it?  Yes, fishy indeed.  One thing is for sure... if I were to have kids today, GMOs would be one of the first things Id watch out for. 


What are your thoughts, reader(s)?  Id love to hear your opinion on GMOs.

And stay tuned for the rest of the series.  Ill be discussing all kinds of fun stuff, like antibiotics, medications, and dwarf wheat.  Come on back!

This was originally published in November 2009. Part II to come later today.

Maybe you’ve prepared a lovely pot roast dinner, only to discover one of your guests is a lifelong vegan. Perhaps you accidentally ordered chicken parmesan for a lactose-intolerant friend with poultry allergies. Or mayhaps your 13-year-old just announced she’s now a Slow Food-oriented locavore with dreams of going completely raw by sophomore year.

At one point or another, we’ve all been confronted by dietary restrictions. Some, like vegetarianism, are commonplace enough that they don’t pose much of an obstacle anymore. But what do you feed someone on an elimination diet? Or a diabetic Mormon? Or a Muslim with Celiac Disease? What do these words even mean?

Whether they’re ethical, cultural, or medical, dietary restrictions pose certain hurdles. When confronted by one, you have three options: 1) order takeout, 2) get informed, or 3) ignore them and face the terrible consequences.

Today’s post is all about Option #2 (because #3 could get messy). It’s a quick rundown of the rules surrounding 25 common diets, coupled with resources for further investigation. Some you’ve probably heard of. Some will be totally new. Some are like, “Duh, of course a baby shouldn’t drink Bud Light.” But all should give you a basic understanding of eating Kosher, Ayurvedic, and more.

Obligatory yet exciting disclaimer: as always, I’m not a doctor, and nothing here should be interpreted as expert advice and/or the authority on the subject. If you’re concerned about feeding someone with a dietary restriction, the easiest way to gather information is to ask direct questions.

THE DIETS

If a woman is ALLERGIC to a particular food, it means her immune system goes haywire when she ingests said edible. Reactions can be relatively minor, like a scratchy throat, or comparatively major, like anaphlyaxis and death. About 12 million Americans are allergic to some type of food, most commonly nuts, fish, eggs, soy, dairy, and wheat. Never, ever give an off-limits food to someone with an allergy.
For more on food allergies, try: The Food Allergy & Anaphylaxis Network
Fun fact: I am allergic to Entenmann’s donut holes, yet not the donuts themselves. I call it the Crumb Topped Paradox.

Originating in India, the AYURVEDIC diet revolves around an individual’s dosha, or constitution, which is comprised of three components: Vata (wind), Pitta (fire), and Kapha (water and earth). (It’s kind of spiritual, if you didn’t get that gist.) Menus tend to be produce-oriented, extremely focused on balance and moderation, and tailored to the individual. If you know someone practicing Ayurveda, they’re probably mind-bendingly healthy.
For more on Ayurvedic diets, try: The World’s Healthiest Foods

Are you a BABY? No? Well, you were once, and there were a gazillion schools of thought about how to feed you. The same holds true today, though there are some generally accepted no-nos like honey, nuts, fish, cow’s milk, egg whites, soft cheeses, soda pop, strawberries, and foods small enough to choke on, like grapes. Beyond that, it’s largely up to parents and doctors.
For more on baby diets, try: Parents
Fun fact: Once, I ate a screw and told my parents it was a nail. Apparently, toddlers should not eat either.

People with CELIAC DISEASE are sensitive to gluten, which very negatively affects their ability to digest. They must follow a gluten-free diet, meaning they shouldn’t eat barley, rye, triticale, and wheat (“including durum, semolina, spelt, kamut, einkorn and faro”). An autoimmune disease, anyone can develop CD at any time, and the symptoms vary in severity and discomfort. Always check ingredient lists if you’re buying food for someone with Celiac.
For more on Celiac Disease diets, try: Celiac Disease Foundation

CROHNS DISEASE is a chronic and incurable inflammation of the digestive tract resulting in diarrhea, cramping, and occasionally, malnutrition. Nobody quite knows what causes it, but it can be treated with drugs, surgery, and lifestyle changes, including a diet overhaul. Folks with Crohn’s might avoid dairy, alcohol, raw fruits, raw veggies, or gassy foods.
For more on Crohn’s Disease diets, try: the Mayo Clinic
Fun fact: I tried to write a fun fact here. It didn’t work that well.

Vegans, the lactose intolerant, and those with dairy allergies follow DAIRY-FREE diets. That means eggs are usually okay (except for vegans), but cheese, butter, yogurt, milk, milk solids, milk proteins, and milk sugars aren’t. Fortunately, the number of decent dairy substitutes (soy, rice, etc.) is growing everyday, so going sans milk isn’t quite the struggle it once was.
For more on dairy-free diets, try: Go Dairy Free

DIABETES is nothing to joke about, especially as U.S. obesity rates soar. Caused by an inability to regulate blood sugars, the most common forms of diabetes are Type 1 (juvenile diabetes), Type 2 (often related to obesity), and Gestational (found in pregnant women). Though serious consequences can arise when the disease is ignored, it can be mostly controlled with meds, constant vigilance, and the caul regulation of one’s culinary intake. Individual diabetic diets vary, so if you’re cooking for one, ask about her restrictions in advance.
For more on diabetes, try: the American Diabetes Association for information, the Mayo Clinic for recipes.

Doctors stick people on ELIMINATION DIETS to isolate foods that cause allergic reactions. Different edibles are phased out and reintroduced in hopes of finding the culprit, observing symptoms, and devising a plan of attack.
For more on elimination diets, try: WebMD

You have to go GLUTEN-FREE if you have Celiac Disease, but you don’t have to have Celiac Disease to go gluten-free. You could have Lyme Disease, dermatitis herpetiformis (a vicious skin rash), or a plain ol’ allergy to wheat, among other things. To re-iterate from a few blurbs ago, being gluten-free means eschewing wheat, rye, barley, triticale, and host of other grains on this list.
For more on gluten-free diets, try: Karina’s Kitchen or the Mayo Clinic

Spirituality plays a big role in HINDU diets. Hindus consider cows sacred and as such, don’t eat hamburgers, hot dogs, steak, or any other beef product. Many are practicing vegetarians, having been taught both nonviolence and respect for other forms of life.
For more on Hindu diets, try: Indian Foods Company
Fun fact: Annapurna is the Hindu goddess of cooking. If Indian cuisine is any indication, she totally knows what she’s doing.

There’s one gigantic difference between food allergies and food INTOLERANCE: the first affects the immune system, while the latter goes to town on your GI tract. For example, folks with lactose intolerance have a tough time breaking down and digesting milk products. Drinking a glass won’t cause anaphylaxis (a serious allergic reaction), but will be damn uncomfortable (nausea, cramps, diarrhea, etc.).
For more on food intolerance, try: WebMD. (See? It’s good for something besides diagnosing yourself with Ebola.)

Whether or not you’re Jewish, odds are you’ve eaten KOSHER food at some point, maybe in the form of a hot dog or matzoh ball. And while Kosher groceries are fairly straightforward (Go to supermarket. Look for indicative symbol. Buy mustard.), the dietary laws (or “Kashrut”) are pretty complicated. However, the big rules can be summed up as such: only consume meat that’s been properly slaughtered, always separate dairy and meat (meaning: bacon cheeseburgers are out), avoid pork and shellfish, and never cook a baby goat in its mother’s milk (perhaps not a problem for most of us). L’chaim!
For more on Kosher diets, try: Judaism 101
Fun fact: Kosher food isn’t blessed by rabbis. They are known to watch its production, however.
Funner fact: “There is no such thing as ‘kosher-style’ food. Kosher is not a style of cooking.”
Funnest fact: My grandmother never drank alcohol, except for Manischewitz. She thought it was tasty.

Part II, coming soon!

In this second installment of my food allergy series, I want to focus on wheat specifically.  As you may know, celiac disease is a destructive disease caused by an immune reaction to gluten, a protein in wheat.  In recent years, the prevalence of celiac has been rising; today it is about four times more common than it had been in the 1950s.  According to recent estimates, about 1% of the population suffers from this disease, many of which are still undiagnosed (1, 2).  But still more people suffer from something called gluten sensitivity.  While not a true allergy, gluten sensitivity can manifest in a variety of ways... chronic migraines, irritable bowel syndrome (IBS), fibromyalgia... you know, all those pesky, seemingly random conditions that youre told you have when your symptoms dont fit neatly into a real disease.  According to the Center for Celiac Research at the University of Maryland, gluten sensitivity affects 7% of Americans (3).  But some estimates have been as high as 15-20%.  Researchers and practitioners agree that gluten sensitivity is far more common today than ever before. 

Very likely about 1 in 10 Americans have some adverse, acute reaction to eating wheat.  So what gives?  Why the sudden problem?


The story of modern wheat is a fascinating one.  Its something Ive never seen discussed in any mainstream media outlet, but the reasons for that will become clear later.  Quite frankly, I didnt believe it when I first read about it in "Wheat Belly", mostly because its a horribly biased book based on scientific fairy tales.  I dislike it so much I wont even link to it.  Dont bother.  But a recent Marks Daily Apple article has convinced me that its true... The wheat and flour products we eat today are distinctly different than what weve eaten in the past.

The wheat we eat today is known as dwarf wheat, a variety developed in the 1960s by Norman Borlaug.  Despite being shorter in stature (hence "dwarf"), this variety of wheat was more disease-resistant and yielded far more per acre than the older varieties.  Dr. Borlaug was praised for his discovery and heralded as "the man who saved a billion lives"; his discovery was instrumental in allowing us to feed the growing world population.  But as is common when we find new ways to feed a greater population (ie. agriculture), we inevitably sacrifice our health in the process.  Heres what we know about modern wheat...

Its more damaging to those with celiac disease
Have you ever seen the TV show Cake Boss?  Have you ever wondered how pastry chefs are able to create such extravagant-looking treats?  Or why the bread today is just so soft and chewy?  Well you have dwarf wheat (in part) to thank.  Because of the structure of the gluten proteins in dwarf wheat, its more conducive to being molded and baked into delicious, succulent treats.  It wasnt always this way.  The bread of the past was far less palatable.  But it may be this difference in protein structure that makes dwarf wheat more problematic.  There is some evidence that the proteins in modern wheat are responsible for the increase in celiac disease (4). And on the flip side, older varieties of wheat like einkorn are significantly less damaging to those with celiac disease (5). 

Its less nutrient-dense
Beginning in 1843, agronomists in England began what is known as the Broadbalk Winter Wheat Experiment.  One of the longest-running continuous agronomic studies in the world, generations of scientists have studied wheat in just about every way possible... different types of wheat, different farming methods, soil mineral content, etc.  Between 1843 and the mid-1960s, the mineral content of wheat (zinc, magnesium, iron, etc.) had remained stable.  Interestingly, its mineral content began to decline after this time, coinciding with the development of dwarf wheat (6).  Turns out, modern dwarf wheat sports a shorter root system than ancient wheat, meaning that it cant extract the minerals from soil as efficiently (7).  This explains why, according to the Broadbalk Experiment, modern wheat contains fewer minerals despite the slight increase in soil mineral content over time.

Its prepared differently
Its something we dont often think about, but for most of our wheat-eating-history as humans, weve been soaking and fermenting flour before we use it.  This is the traditional way we prepared the stuff, as evidenced by the work of Weston A. Price.  Essentially, fermentation allows bacteria to break down some of the undesirable components of wheat, like phytic acid and gluten, for easier digestion and absorption.  And we have evidence that fermentation can break down gluten to the point where even celiacs can tolerate it (8).  Pretty impressive, no?  I know very few people have time these days to soak and ferment their flour, but its important to mention nonetheless, just to emphasize how our wheat-eating habits have changed.


So I ask you, with all of this information in mind, do you think modern wheat has something to do with the increase in wheat intolerance?  Id say the evidence is strong.  But just as were stuck with agriculture as a means of food production, despite the decline in health that followed, were stuck with dwarf wheat as well.  Quantity is indeed the enemy of quality... but what are we to do?  If you ask me, dwarf wheat has done far more good than harm for the human race, but that doesnt mean that we should ignore the negatives it presents.  I may eat it from time to time (lets be real, theres some yummy shit made from wheat), but I wouldnt recommend you make it a staple of your diet, especially if youre suffering from fibromyalgia, migraines, IBS, and the like.  Or if youve got an autoimmune condition.  Or if youre pregnant, planning on being pregnant, or nursing (dont take your chances).  But play around with it; go gluten-free for a month.  If you feel better without it, then youre probably gluten-sensitive.  There are no side effects, and you just might get rid of those nagging migraines :)

Let me know what you think in the comments, Id love to hear your thoughts on the topic.  Has anyone tried any of the ancient varieties of wheat, like emmer or einkorn?  Until next time... Burn, out.