Food allergy research - will it help?

Manchester University have announced the launch of a massive research project about food allergies. They state that food allergy detection and management is thwarted by lack of evidence regarding prevention of or protection against food allergies - http://www.manchester.ac.uk/aboutus/news/display/?id=9743
On the face of it, this is great, particularly their focus on food manufacturing processes to prevent cross contamination and to promote clearer food labelling. For those with severe, life threatening allergies this will definitely make life easier, and safer.

It can take so long to examine the small print on packaging - some of it so tiny it's almost impossible to read! And then there are the warning labels that just seem to be having a laugh - the tuna tin that warns it contains fish. Or peanut butter - contains peanuts!! Mind you, I watched Hungry for Change recently, a film about the food and diet industry (http://www.hungryforchange.tv), where it talked about a blueberry and pomegranate breakfast cereal which contained neither blueberries or pomegranate, so I guess you can never be too sure!
Will this study really tackle the issues surrounding food allergy? There is a list of well known food products that are allergens - milk, eggs, wheat, peanuts, shellfish to name a few. For those with food intolerance the list is seemingly endless; in an inflamed state, it would seem that the body can develop issues with any food stuff (my latest one seems to be lentils - how can that be???.) Manufacturers seem to add elements of many of these products into their food products. Milk or one of it's derivatives appears in the most unexpected places (sweet chilli crisps??).
For me, the underlying issue comes back down to food processing and how we prepare and eat our daily intake. Processed food, which is really what this project is about, is generally devoid of nourishment and full on sugar, fat and profit. Whilst we continue to fill our bodies with poor quality fuel, underlying sensitivities and intolerances will continue as the body battles to keep clearing out toxins, constantly playing catch up to promote wellness.
Maybe Manchester University should focus their research on the benefits and healing properties of a wholefood, plant based diet rather than continuing the status quo with food manufacturers. Not sure where the funding would come from then, though - carrots just don't bring in the big bucks!! It will be interesting to see what "safe allergen threshold" are, what conclusions are made in three years time. In the meantime I'm going to minimise my processed food and keep to the fresh stuff - don't need my reading glasses for that!

The organic food debate - real evidence?

Who would have thought that a humble carrot or potato could cause so much debate and hype in the media? A recent study produced by Stanford University has hit the headlines for claiming there is no evidence to show that organic food is safer or healthier than conventionally grown food. http://www.bbc.co.uk/news/health-19465692. Using this report as new research, there have been many articles and commentaries vilifying those who believe in the organic 'myth'.
I always find it interesting to see how 'facts' are translated into 'proof'. With anything that is connected to big business and money, research is rarely independent and unbiased. The Stanford study claims to have no primary funding source. Really? The University does happen to have major funding from one of the large GMO companies, but that must be coincidence, surely?
Putting all that to one side though, if you look at the study conclusion it does come to some positive conclusions about organic food, despite the way it's worded. http://annals.org/article.aspx?articleid=1355685. Oh, by the way, this is not a new study but a review of previously published research.
* organic food has significantly lower levels of pesticides - and 30% is significant!
* exposure to anti-biotic resistant bacteria was significantly lower in organic meat produce - up to 33%.

It may not prove that one carrot has more beta-carotene than another, but these two points are positive evidence that organic food is healthier. Pesticides are a big issue. Controls are in place to ensure that chemical residues don't go above a level deemed 'safe' for health. As far as I'm aware of, each chemical is tested independently, whereas in reality our bodies are exposed to a cocktail which may, or may not, work together, building up in our cells, then have to work even harder to detox. And what do our cells need to clear away these chemical toxins - vitamins, minerals and energy that comes from our fruits and vegetables. So it seems logical to me that if you don't eat the contaminated products in the first place, and stick to organic, then you're ahead already in the healthier department!

The conclusion regarding anti-biotic resistant bacteria is also highly significant. Routine administration of antibiotics to animals reared for food is a major contributing factor to the creation of superbugs. And we really don't need any more antibiotics in our food, whether it's meat or dairy products.
The study also concludes that all the studies are so different that it is difficult to come to any over all conclusion - so there is no evidence that conventional food is better or worse than organic food either.
Personally, I would rather have my food organically grown and locally produced, the closer the better. I like my food without genetic modification, antibiotics, pesticides, growth hormones and chemical fertilisers. I think organic food tastes better, are more vibrant and I do believe they are better for my health. Bought in supermarkets, they can carry a higher price tag, but direct from the farmer, or even from my own garden, that's not so much of an issue.
But one of the most important, and fortunate, things is that I have a choice, and when it's possible I choose organic because I prefer it and believe that it's healthier for me. Maybe the evidence tells me I'm wrong, but when that's supported by large conglomerates willing to gamble our health and environment to make big bucks I'm just not ready to listen.  

Creamy cashews

So many delicious recipes include cream, whether it's to top of a delicious roasted tomato soup, a creamy mushroom sauce for fish or just a simple pouring cream for apple pie or crumble. Thank goodness for the humble cashew nut which when ground down makes a tasty cream alternative, although I've had to put up with many sniggers from my teenage son and husband when I say it's nut cream!! Of course, if you have a cashew nut allergy, I'm sorry this is not for you.
Back in the UK, soya cream is readily available but always has a slight soya flavour and tends to be sweetened. I've not found it in the shops of Bangalore, so really wanted to find another alternative - this is so easy too. All you need, apart from cashews, is a food processor that has a small nut or coffee bean attachment. Luckily this are easy to find here, as traditional Indian recipes involve a lot of grinding and mincing. My food processor has been one of my best purchases here (my gorgeous coffee table being the best!) and probably used more than anything else in the kitchen. Apparently this also works with blanched almonds, but I've not tested that one out.
Cashew nut cream recipe
100g cashews
150-300 mls warm water
honey to taste, lemon rind - both optional

Place the cashew nuts in the grinder and whizz them until they form a fine paste. You now have two options - either transfer the paste to a separate bowl and beat in the water to form the desired consistency or, as I tend to do, add water gradually into the grinder and whizz on pulse until you get the thickness you want. I find this gets rid of any lumps really well, you just need to stop and check, scraping the paste off the side of the grinder.

If you want a sweeter cream, add some honey but I tend not to as cashews have a natural sweetness of their own and the honey can dominate the flavour. Same for the lemon rind if you want a tarter cream.
If you are using the cream for a cooked sauce, add at the end just before serving, warming it through but not boiling as the cream tends to separate a bit - this can happen with coconut cream or milk if you're not careful too.

Random cashew facts

Cashew nuts are biologically seeds, although we use them as nuts in cooking. Pub quiz fact - cashews are native to Northern Brazil but were introduced to India in Goa by the Portugeuse and they have since spread throughout South East Asia. We saw cashew nut trees on a trip to Goa. I had never really thought about how they grow so was fascinated (sadly so!) by their duality. First there is the flower which grows into a cashew apple; the cashew nut then grows at the end of the cashew apple in a harder case. Apparently the flesh of the cashew apple is really delicate so doesn't travel well - it's used in Goa to make Feni, a seriously strong, completely gross alcohol that must be guaranteed to give you gut rot! I tried it once, never again! The brown outer shell of the cashew nut contains chemical irritants so have to be handled carefully. Best get your cashews ready pealed in a bag off the shelf!!

So what is a food intolerance?

Food is our friend - or so we're told. We need to consume enough fuel to keep all our cellular activities going, all the amazing processes that we take for granted. But do we really give much thought to the quality of the fuel we give ourselves and what trouble might be brewing? It's like putting poor quality fuel into a high performance sports car - eventually the engine will just give out.
According to Allergy UK, 45% of the population suffer from some type of food intolerance * - that's an enormous percentage! So there's something or things in our standard diet that really shouldn't be there. And because we are all individual, it could be any number of things that affect each person differently. Some people may never find out what it is that makes them feel so tired and exhausted, or just take medication to 'relieve' their stomach pains or headaches. And is there anything wrong with that?  I believe there is, as masking the symptoms doesn't deal with the real cause, and continuing to bury the problem with chemicals that often just compound the issues is not a healthy or constructive way forward.
Allergy or Intolerance?
A food allergy is a potentially life threatening immune system response to a particular food stuff. For some reason the body's immune system has developed antibodies called IgE (immunoglobulin type E) which react to a specific food (peanuts is the most well known one). IgE molecules attach themselves to mast cells. When the antibody finds and combines with the allergen  it triggers the mast cell to release histamine and other chemicals to combat the perceived threat to the body, resulting in classic symptoms of allergy such as skin rashes, asthma, rhinitis or stomach upsets. A severe allergic reaction can result in immediate swelling of the face, throat and respiratory tract - these are known as type 1 allergic reactions and can be fatal. Often sufferers will carry epipens containing adrenaline to combat this type of severe reaction, or take anti-histamines.
A food intolerance, however, is more stealthy and chronic, and so harder to detect and diagnose. Symptoms of food intolerance can be so diverse that the symptoms could be caused by a huge number of different issues so it can take some time to find the root cause. This journey can be difficult and frustrating, especially if you find your GP to be rather conservative and unwilling to really deal with what they consider to be a minor issue that can be "cured" with pain killers or other medication.
According to Patrick Holford's great book "New Optimum Nutrition Bible" food intolerances are thought to involve IgG rather than IgE, a different marker that takes some time to react - anywhere between 2 hours and 3 days.  Often there are no symptoms. However, over time, IgG builds up and has a delayed, cumulative effect - so the more you eat of a particular substance that your body doesn't like, the more likely you are to develop a sensitivity.
Why me?
There are many explanations why food intolerances develop (another post) but why it happens to one person and not another is not so easy to explain. I'm sure it's the same reason why some people can smoke 20 a day all their lives and not develop lung disease, or how others can have massive amounts of salt in their diet and never develop high blood pressure or kidney disease - that's just the way it is.
Ironically, there is some research that suggests that the food you love is the one you develop the sensitivity to. Apparently, the proteins in the food are broken down into peptides before the single amino acids which are used at cellular level. Endorphins, the body's natural painkiller and feel good chemical, are also peptides and can be made from peptides taken from ingested food stuffs such as milk and wheat, giving you a short term feeling of well being when you eat that particular food stuff. So eating cream buns does make you feel good! Over indulgence over time can create problems. For me, I have always love cakes and creamy puddings much more than anything else on offer - the very same things that I can't eat now! It really is quite unfair!

** Allergy UK Report (2007)," Stolen Lives 3, The Food Allergy and Food Intolerance Report"