Food Allergies

Cereal grains (particularly wheat, oats and barley) are highly nutritious foods containing many carbohydrates for energy and much fibre. It is, however, unlikely that they have played a large part in mans early evolution and as such they can cause problems. Wheat, in particular, is a relatively recent addition to mans diet having only being consumed over the last several thousand years when man began to farm the soil. In terms of evolution this is a very short time and as such man is not particularly adapted to it. Whilst most people can consume this food in quantity without any ill effect, some find that they are allergic to it. Wheat is the number one allergen in our modern diet, more people being made ill by this food both mentally and physically than any other. the principle reason for this appears to be a high gluton content which is badly tolerated by many people. If you feel unwell and cannot find a solution it may be wise to cut this food, and all its white flour derivitives, out of your diet and monitor the results. Problems with gluton can range from headaches to lethargy and bowel disturbances, and many other varied complaints. For those able to tolerate gluton, wheat, oats, barley and other cereal grains can be consumed liberally, for they are highly nutritious.

Dairy products are another major allergen in the modern diet, and are also a very recent addition to mans diet. The same applies to dairy products as to cereal grains. If you feel persistently unwell without cause, then it may be worthwhile omitting this group of foods from your diet for a short while and observing the results. Cows milk can be substituted with goats milk which is easier to digest and is considered superior in its nutritional composition.

Eggs also fall into this category, being a modern food and needed heat to disguise the unpalatability of their raw state. They are one of five major allergens (the other four being cereals, dairy products, tea and coffee) and should be watched carefully by those suffering from food sensitivities. For those tolerant of eggs, one or two weekly should do no harm to ones health, preferring free range eggs to those from factory farms.