Itching. Hives. Abdominal pain. Wheezing. Shortness of breath. Dizziness. It’s not a group of symptoms you want to mess with, and they only get scarier as the list goes on. For the countless millions with food allergies, these reactions are waiting if the wrong food is ingested, touched or even smelled. So, it is imperative for these individuals and those who care for them to look elsewhere when it comes to their diet.
Fifty years ago, someone wanting to avoid gluten had one choice: eating just plain meats, fish and produce. Twenty years ago, you may have been able to find a not-so-great version of pasta. Today, there’s a whole world of great - tasting gluten-free choices.
According to Mambo Sprouts, one-third of natural and organic consumers are looking for allergen-free foods, and 25% of those are interested in gluten-free items because of an intolerance or allergy (1).
In an industry full of vegans, vegetarians, environmentalists, farmers and those opposed to Big Business, the meat and poultry industries often ignite some fiery debates. But, put down your broccoli spears. Natural and organic meat and poultry can offer sustainable sources of food and healthy choices for consumers.
The waiting room in many gastroenterology practices has gotten mighty crowded lately. A combination of stress, poor eating choices, lack of exercise and genetics is causing many people’s digestive systems to rebel against them.