Foods Getting a Bad Rep. Esp. in the Food Sensitivity Community

  Some of these foods are only getting a bad rep. Within the food sensitivity/ allergy department, / communities While others, aren’t doing well mainly among the general society as ingrediants, foods,/ drinks. However, with so many people now having some form of food allergy, intolerance, or sensitivity now a days. Including a possible chemical/ additive allergy/intolerance. Maybe one day. There won’t be the seperate communities disliking or having issues only with certain drinks, ingrediants, and foods. Right? One can hope. 

Milk wheat corn and soy. Is that it? 

Milk- mainly were talking about dairy cows milk of any percent. 

Most of it’s bad press is only towards the conventional pasteurized version. The organic version doesn’t apply for most of it. And the raw version, even if pasteurized. I know some specialists rave about it. As great. But, I certainly don’t. And yes, I tried it,  in an organic 1 or 2% version.   

   This doesn’t mostly count for the lactose free version either. 

    What do I drink? I drink some (not a lot daily) of the lactose free, organic 1% or 2%. Preferably the 1%.  If I drink the 2% it fills me up to much. Limiting the rest of my meals nutritional variety. And preventing me from having the option of a 2 nd or tops third glass of it daily. And also, preventing my body from getting too use to it. I drink no other type regularly and never drink ANY non organic milk. When I drink the regular organic ( which tastes different to me in a not as an ideal or healthy way) I take FAST ACT lactate pills which are unflavored and over the counter for my lactose intolerance.

    Without the fast act the dairy does give me abnormal reactions like inflammation.  This is the only common, bad press,  that applies to ALL typical dairy. That isn’t casein allergy related. 

     I believe, and it’s kinda been proven too. That a lot of people esp. if children begin with traditional not organic, lactose free, or “all natural” milk.  Although,  the all natural isn’t great either. Esp. With milk. Especially people with ASD, SPD, roscia, and some other similiar diagnosis’s. And then when reactions are seen it’s caused buy the lactose, additives, chemicals, ect.   If they had the right other combo. Like just organic or lactose free and organic. And not too much of it daily. Unless there is a casein allergy, they should be fine. 


    And although, I haven’t seen research to back all of this paragraph up yet, I bet if someone with Roscia with NO, casein allergy, has inflammation from dairy. If they follow the same procedures, I said above. It would diminish, or atleast greatly improve the inflammation issue. And if the inflammation remained it’s probably caused buy other sources. Including the way you wash your skin. NOT just what you put on it. 


 As for soy, honestly. I’d seriously skip it. It’s not good.  For allot of reasons. Which might get atleast one of it’s own posts. Esp. If neurological issues, or roscia is in the picture. 


  Corn, the bad press is about the NON organic version ONLY. So, get it organic! It’s not a lot of $ frozen, in season. Also, if frozen it’s cooked better and off the cob witch can make it cleaner. Plus it’s in season now. So, enjoy! Did I remind you, no shucking required!?  Yea! 

   1 more thing,  the GMO practice, some traditional corn gets is forbidden in the organic practices.    This doesn’t mean you or your loved one with food sensitivities won’t have a sensitivity to the corn. But, it defiantly, makes it a lot less likely. And if purchased fresh or frozen but, served off the cob. The texture maybe better tolerated or may become not even a problem anymore. I never had issues with it’s texture on or off the cob. But, if someone is very texture picky (Or it’s too much of a pain to get stuck corn or accidental shuck out between the teeth.) Again cooked previously frozen, or fresh off the cob, serving methods. Are ideal with ORGANIC, corn.


 Wheat! And the GF debate – 


Hello! GF, is probably the most popular American diet now. I won’t be shocked if it becomes the new most common American Diet eventually. Especially now, with best selling books out, like,  “Wheat Belly.” Have you seen the number of books and cook books on GF, on Amazon!? It’s impressive,  on how many there are! My take, and reality is. Wheat is a mixed bag. Which would take atleast a couple more posts. I understand it’s gluten issues, and other problems. But, I see it’s good too. Not to mention, all of the most popular, GF flour and bread alternatives aren’t great, either. Having a lot of almond and coconut flour is bad. Not too mention the sugars, soy,/ Xantham gum, (ect.) found in most GF convenient sold products. Like GF breads. Oh, and have you seen the other unhealthy ingrediants in most GF products? Or unhealthy in great quantity. Remember, if you have too much of mostly anything it’s bad. But, a lot of rice or some rice products expose you to a lot of arsenic. You really want a lot of rat poison !?  Other problematic ingrediants in tons of GF products are table salt. ( Did you hear, it’s a known toxin!?  It is! ), tons of rice dependance,  sugar, and Xantham gum. That gum will get on here atleast 1 seperate post. Don’t even get me started on unhealthy GF ingrediants. So many of us have toxicity too/ sensory issues with some of the GF ingrediants. 



 

 

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