Nutritional Information

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Is Vegan Safe for Dairy and Egg Allergies?

Is Vegan Safe for Dairy and Egg Allergies? 0

The huge growth of vegan products in the market is great news for people needing to avoid dairy and egg — it’s basically a sure-fire way to know the product will meet your dietary needs! But have you ever wondered if can you be certain that a vegan product is safe for someone who is at risk of anaphylaxis from dairy? Read on to find out..
Folate Explained

Folate Explained 0

Folate is a B vitamin and is otherwise known as Pteroyl Glutamic Acid, or PGA. It is an important coenzyme, necessary for DNA production and new cell creation and is known to be particularly important for the prevention of neural tube defects in infants, causing conditions such as Spina Bifida. Deficiency of folate also leads to a type of anaemia, leading to symptoms such as fatigue, irritability and heart palpitations.

Folate is found in cereals, cereal products and dishes based on cereals (about 27%) and vegetables and legumes (about 29%). Fruit provides about 8-10% (NHMRC). There is some question about how absorbable folate is when consumed from certain foods including those containing yeast.Folate is found in cereals, cereal products and dishes based on cereals (about 27%) and vegetables and legumes (about 29%). Fruit provides about 8-10% (NHMRC). There is some question about how absorbable folate is when consumed from certain foods including those containing yeast.

 

Uptake by the body is dependent on a number of factors including the impact of medications, smoking, interactions with other food nutrients, pregnancy, alcohol and some diseases. A National Nutrition and Physical Activity Survey 2011-2013, found that fortunately on a population level, most people had good levels of folate in their body and were consuming good amounts from foods. This is in part due to the fortification, or addition of folate by the food industry to wheat flour and bread. The National Health and Medical Research Council recommends 400ug per day for people over the age of 14yrs. People who are on a gluten free diet or who consume organic bread may have lower folic acid intakes due to the fact that gluten free bread is not required to be fortified.

When folic acid is consumed it needs to be modified by the body before it can be used. The body removes glutamates and the new form is known as tetrahydrofolate.  A small number of people, have a genetic variation such as the C667T polymorphism and it is thought that people with this variation may have higher folate requirements. This genetic defect prevents MTHFR or Methylene TetraHydroFolate Reductase enzyme from converting the PGA form of folate into the tetrahydrofolate form that the body needs to be able to use it. People with this genetic mutation appear to be at higher risk of a number of gastric cancers and a number of other chronic diseases.

Whilst it is important to prevent folate deficiency, there is some question about whether too much Folic Acid or PGA eg in excess of 1000ug per day may actually accentuate cell growth in people who have precancerous cells. It may also lead to immune system problems.

It is important to note that if you think you may have a genetic variation or deficiency, it is important to seek medical and nutritional advice rather than trying to supplement yourself.

 

References

https://www.nrv.gov.au/nutrients/folate

Susanna C. et al. Gastroenterology , Volume 131 , Issue 4 , 1271 – 1283 Folate Intake, MTHFR Polymorphisms, and Risk of Esophageal, Gastric, and Pancreatic Cancer: A Meta-analysis Larsson

Education in Nutrition webinar – Professor Lynn Riddell.

http://www.foodstandards.gov.au/consumer/nutrition/folicmandatory/Pages/default.aspx

Shepherd SJ1, Gibson PR. J Hum Nutr Diet. 2013 Aug;26(4):349-58. doi: 10.1111/jhn.12018. Epub 2012 Nov 30. Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease.

www.mthfrsupport.com.au

Which Gluten Free Grains?

Which Gluten Free Grains? 0

How to choose the most nutritious gluten free grain alternatives for wheat…

If in conjunction with your health professional, you have identified an allergy or intolerance to wheat or you have Coeliac Disease, you will need to find alternative grains for bread, pasta, flour etc. Gluten can be found in wheat, oats, rye, barley and triticale.

Wheat is one of the most nutritious grains as it has the highest levels and types of B vitamins, including thiamine. Wholegrain wheat also contains small amounts of a number of other essential nutrients such as magnesium, calcium and iron.

Nutritionally, most non wheat breads or flours do not stack up against wheat. There have recently been new laws passed requiring the addition of iodine and folate to breads. However, non wheat breads only have to have added iodine, they are not required to have added folate.

Alternative grain breads or flours rarely contain enough B vitamins. To ensure you obtain enough and a variety of nutrients, it is highly recommended to eat a variety of gluten free grains. There are a number of choices of gluten free grains. However, some are better choices nutritionally.

 The best choices if tolerated are:

-Quinoa

-Amaranth

-Buckwheat

-Soy

Ok choices are :

-Millet

-Potato flour

Poor nutritional value grains such as:

-Brown or white rice flour

-Tapioca

-These should be limited in their use as they contain limited nutrients.

 

All gluten or wheat free grains work best in baking when used in combination as well as being better for you nutritionally.

 

Source: Nutrient data for this listing was adapted from USDA SR-21 on www.nutritiondata.com.au
Note: On an elimination diet corn cannot be used as it contains high levels of salicylates and glutamates. However, cornstarch, cornflour (from corn) and maize starch are ok.

Maize flour, maize meal and pure corn are NOT ok

NUTRIENTS:

You can also increase your intake of nutrients that may be lacking on a low chemical gluten free diet by consuming:

  • Nuts (cashews) – small amounts unroasted.
  • Seeds – (poppy seeds)
  • Legumes – chickpeas, lentils, navy beans, butter beans, cannellini beans, split peas etc. Canned varieties are the easiest to use as they have already been cooked. With dried legumes you need to soak them overnight before cooking. Be aware though, if you are not used to them they may cause increased wind production and stomach discomfort. It is best to build up slowly.
  • Brown rice (instead of white rice)

DISCLAIMER:

At Allergy Train, we aim to be a source of nutritional and food hypersensitivity information to guide you in your journey through an elimination diet or in learning to live on a restricted diet. However, the information provided on our site is for educational purposes only and should never be used to diagnose food hypersensitivity or other medical conditions. It is very important you talk to a health professional such as a doctor and a dietitian before you undertake any kind of dietary elimination process or restricted diet.

What Is A Food Allergy

What Is A Food Allergy 0

Many people get confused and say they have a food allergy when they actually an intolerance and more people understand allergies so sometimes it’s easier to say you have an allergy rather than to try and explain intolerances to people. Despite this, there is a big difference.

ALLERGIES

True allergies are those in which food causes the body to have a negative immune response. In other words, the body rejects the food eaten and thinks it is dangerous, like when you get a virus, your immune system kicks into gear and tries to destroy the virus. Allergies typically produce a fairly immediate response, or up to 4 hours after consumption of the irritant food.

The most severe form of food allergy is when anaphylaxis occurs. Anaphylaxis is when swelling causes the airway to close over and the person starts to suffocate.

Signs of anaphylaxis include:

  • swelling of the mouth
  • a pale face
  • an immense feeling of fear
  • difficulty breathing

This is a medical emergency and immediate lifesaving medical assistance is required. Every person with a food allergy has a different level of reaction to a particular food. Most people do not have such strong allergic reactions. Symptoms such as a rash, hives (red blister like swelling of the skin), eczema, vomiting, diarrhoea and/or tingling in the mouth are usually more likely to present.

DIAGNOSIS

People are usually born with food allergies. It is rare to develop an allergy as an adult. Often the first sign of an allergy is when a baby develops hives or eczema due to exposure to the allergen through breastmilk or formula. Later as they are weaned onto solid foods, the reaction becomes stronger. Food allergies can be diagnosed through skin prick testing (SPTs). Skin prick testing is conducted by an allergy specialist and involves minute amounts of the food being injected under the skin to test for a reaction. If there is a reaction, the skin will develop a welt. The size of the reaction is determined by the size of the welt that appears on the skin. Sometimes blood tests (RAST) tests are done, but SPTs are the most common.

A child under the age of one who has a negative response to a skin prick test, is not necessarily free from allergy. The response tends to get stronger after the age of one. However, a positive reaction, even in a child under the age of one, is a definite sign of an allergy.

Other diagnosis tests are available in the community but are not recognised as legitimate diagnosis tests. See The Australasian Society of Clinical Immunology and Allergy www.allergy.org.au for more information. Most people with true allergies are allergic to dairy, eggs, nuts, fish and soy. However, it is possible to be allergic to anything.

DISCLAIMER:

At Allergy Train, we aim to be a source of nutritional and food hypersensitivity information to guide you in your journey through an elimination diet or in learning to live on a restricted diet. However, the information provided on our site is for educational purposes only and should never be used to diagnose food hypersensitivity or other medical conditions. It is very important you talk to a health professional such as a doctor and a dietitian before you undertake any kind of dietary elimination process or restricted diet.

LINKS TO OTHER SITES

Our Allergy Train Pty Ltd website contains links to other websites to assist you with obtaining more information. However, we do not necessarily endorse all the content on these sites. Please critique each of these sites yourself before taking on board any of the information found on these sites.