Chiroblog

Impressions of Italy Series- Food

This is Part 1 of a multiple part series of blogposts regarding the 'Ah-Ha" moments had in Italy during our 25th wedding anniversary celebration. Food was a tremendous part of the Italy experience, and Italians REALLY know how to do food! First off, gluten-free and dairy-free options were EVERYWHERE, in every restaurant. The phrase "Senza Glutine" (Gluten-free) was on most menus, and walking through especially Florence and Rome, the English words "Gluten-free" were on handwritten signs in many of the hundreds of little cafes we walked by. We were concerned about being hungry the whole trip, but on the contrary, it is harder to find gluten free options in my travels in North American cities than in Italian cities! Our incredible Tauck tour guide Andrea even pointed us to the Cremearia, a little hole in the wall place that served Gluten-Free, Dairy-Free, Nut-Free and Soy-Free Gelato! It was a highlight of our trip, to eat this one of a kind treat in front of the 2000+ year old Pantheon!

Next was the amazing TASTE of the food, especially their fruit and vegetables. We ate tomatoes every day with every meal...breakfast showcased flavorfull roasted half tomatoes with olive oil and seasoning, lunch featured incredibly delicious and fresh cherry tomatoes, and dinner almost always included some variety of tomato-based sauce. We were eating tomatoes and melon and apples and lettuces like raddichio, endive, arugala, that burst with flavor (like when we were kids). The food was so fresh and so lovingly prepared and gushing with taste explosions, compared to the same items that here in the States would just be ordinary.

Why is food so good in Italy? They don't have 'organic' there because EVERYTHING IS ORGANIC. They don't have Monsanto based agriculture, where food is genetically modified and highly industrialized. They do fresh and organic the way we do pre-packaged and microwaveable. The reason I am writing this series is to display some of the differences between what they do and what we do, in hopes that we can learn a lesson or two from our Italian friends. Next in the series will be a post about how Italians view 'time."

Headaches from food or drink?

Have you ever thought about how certain meats may be the primary trigger for your constant and annoying headaches? Almost everyone at some point in their life have experienced a headache, and we all know the most common factors contributing to headaches can be stress, anxiety and not getting enough sleep, water or food. However, there are also certain foods that may be the primary cause for your headaches.

The majority of processed meats, like hot dogs, bacon, salami, pepperoni, ham and other cured meats contain preservatives such as nitrates. These nitrates can cause the blood vessels to dilate, setting the stage for a headache. You might be asking yourself, how does this happen? Well, our body produces nitric oxide, which is a gas that expands blood vessels. Nitrates increase the production of nitric oxide and the result appears to trigger headaches in sensitive individuals.

Many drinks and even dried fruit contains a preservative called sulfites. This is also seen in some wine and champagne. These can cause major headaches within a few hours after eating or drinking something with sulfites.

The worst of all is MSG, or mono-sodium glutamate. This is common in fast foods and in stir fried “Chinese food.” This preservative can cause significant headaches as well as irritability and hyperactivity. The big issue with MSG is that there are dozens of names for it. Look them up here: http://www.truthinlabeling.org/hiddensources.html

The best way to pinpoint the food that is triggering your headaches is by keeping a diary. Studies have shown that keeping track of what you eat for even a few days can help you make changes in your diet. If you are experiencing these constant headaches, try using a notebook, or take advantage of technology and try one of the many special headache apps to keep track of what you are eating.

Pediatric Adjusting Meme

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Gluten Free By Chelsea Drda, former student intern

With abounding food allergy discussions, it can be difficult to make sense of all of the terminology out there. It is important to note that gluten sensitivity/intolerance is not the same as celiac disease or a gluten allergy, but it still has a significant impact on health and can even have symptoms that parallel those of the other two conditions. As noted in Macrobiotics Today in 2010, "most people with gluten sensitivity must follow a gluten-free diet." (1). Food sensitivities can show up in multiple individuals in a family, but even if only one individual is effected, the best way to keep compliant with a gluten free diet is to transition the entire family's habits.

The good news is that converting to a gluten free diet today is much easier than it was 10 or even 5 years ago. Maintaining levels of key nutrients is easily accomplished by using a whole-foods diet which makes use of grains that are naturally gluten free. Such grains include rice, corn, millet, quinoa & amaranth, and actually are better than simply substituting starch or refined rice flour for gluten-filled refined white flour. It's also a good idea to concentrate on making gluten-free substitutes at home whenever possible; just like their gluten-containing counterparts, processed gluten-free products often contain added sugar, sodium salts, and preservatives. Since busy parents don't always have time to make homemade substitutes, when necessary, look for those with the fewest ingredients.

When you do have time to make gluten free foods at home, the internet is a great resource for recipes, tips, and stories from families who have been living an allergy-free lifestyle. Paleo diet blogs and cookbooks are also a great resource for gluten-free recipes. An easy way to find additional foods that are naturally gluten free is to shop at a farmer's market or around the outer perimeter of your grocery store; fresh vegetables and fruits are an easy place to start. Fresh meats, fish, and nuts are generally gluten free, but be sure to check the package; poultry in particular has a tendency to have added gluten for filler. Once you reach the initial milestone in the transition to a gluten-free lifestyle, it should be much easier to create and find recipes your family will love.

1. Lugg J. Celiac Disease, Gluten Sensitivity, and the Gluten-Free Diet. Macrobiotics Today. 2010;May;50(3): 22-28. Available from: Alt HealthWatch.