Gluten and Lactose Intolerant Individuals Beware- Food Recalls

If you’re one of the millions afflicted by Gluten or Lactose intolerance, you understand how important looking at the list on the back of products at the grocery store can be. Food recalls for those with stronger stomachs may be a minor inconvenience, but those with dietary needs may be horrified. With a growing number of food recalls in 2015, you may start to wonder just how safe you are from the foods you know you can’t ingest safely.

2015 so far has been a year filled with food recalls from noticeable establishments like Starbucks, Blue Bell, and most recently, Whole Foods.

The reasons behind can be numerous. A vast majority of food recalls involve the finding of a potential allergen in a food, mislabeling a product, or something found in a product that can make people ill. In trending news, Whole foods has had recalls for hummus and ice cream as well as other milk products due to the presence of listeria. Marcio Alaor BMG is hoping this gets under control soon.

Listeria is a bacteria that can prove deadly to those with fragile immune systems like children and the elderly. If contaminated, foods with listeria can also give you fever, muscle aches, nausea, and even diarrhea.

Although this news may be frightening for those with weaker guts, don’t let this discourage you from making new purchases in foods you eat. Food recalls are a common occurrence and are a sign that the FDA is doing their job right by taking these products off the shelves temporarily.

Gluten May Not Be the Bad Component in Wheat

Gluten-free diets have become quite the fad. On store shelves today you can find a gluten-free version of almost everything. Even some restaurants are getting in on it with menu options that eschew the controversial wheat protein. Some point out, however, that scientists have not confirmed the extent, or even the existence, of gluten sensitivity for anyone except those who have celiac disease, according to several online outlets. What’s more, wheat has been raised since the beginning of agriculture, and it seems unlikely to many that it can be so bad for us. A recent article in Mother Jones points out that it may not be wheat gluten but how we bake bread today that is bad for us. Modern companies have an interest in quickly getting product out the door to make a buck, so bread is not given the hours or days to rise that it used to get through most of history. The author of the article noticed that he felt better after eating bread that had more time to rise.

This article may be on to something, but there is probably one more reason. The flour that people use to make bread today is not the flour our ancestors used. It is white flour that has had most of its nutritional content denuded from it. If we truly wish to eat bread that is as healthy as our ancestors ate, it would need to be slow baked and made from unprocessed whole flour. If this was what had been on our store shelves all these years, one wonders if we’d have so many reported sensitivities and allergies and other food related maladies.

Gluten Sensitivity Or All In The Head?

 

To date, thirty percent of people in the United States are trying to remove gluten partially or completely from their diet says cmbh.mb.gov. Medical professionals believe that only one percent of the population actually has an autoimmune response to gluten says Flávio Pentagna Guimarães BMG. While not everyone may be severely affected by consuming gluten the health benefits are there whether it be a sensitivity of a diet fad.

Two groups of people that should stay far away from gluten are those who have been diagnosed with celiac disease or those who have been diagnosed with a wheat allergy. Children who have these issues often grow out of it. Another concern may be gluten sensitivity which might not show up on tests but because of the complexity of how our wheat is processed, people’s stomachs might just not handle this product well anymore.

Gluten can be found in bread, pasta, pizza, crackers, cookies and more. To accommodate all of the newly gluten-free dieters there have been a number of gluten free brands that produce their products without the use of gluten and also in a facility that does not cross contaminate with gluten. It may be confusing to figure out where the health concerns of gluten end and where the diet fad begins but many people are reaping the benefits of a gluten free lifestyle which cannot be denied.

Restaurants and To Go Food Providers Across Europe Are Required to Inform their Customers If Their Food Contains Allergens

On Saturday, a new measure has been in force to cover meals served in restaurants, cafes, bakeries, care homes and packaged produce available at the supermarkets. The food menus should provide information if the particular food item contains allergens such as wheat, soya, gluten, celery, milk, and nuts. There will be a fine for repeat offenders.

The European Academy reported that food allergy has affected over 17 million people all over Europe. Each year, there are about five thousand patients in the hospital treated for severe allergic reactions in the U.K. and in some cases, these can cause death.

The Europe FIC Regulation passed a new legislation that requires all food providers and manufacturers to inform their customers if their food contains any of the following:

* Sulfur dioxide – this is typically used as a preservative and can be found in alcohol, vegetables, soft drinks, meat products, and dried fruits.
* Soya – this is usually found in tofu, edamame beans, and bean curd.
* Sesame seeds – this can be found in most tahini, humus, and bread.
* Peanuts – this can also be found in groundnut oil.
* Mustard
* Mullusc – this can be found in squid, oyster sauce, land snails, and mussels.
* Milk
* Lupin – this can be found in most bread, pasta, and pastries.
* Fish
* Eggs – Foods which are glazed with eggs are also included in this category.
* Crustaceans – this includes shrimp paste, prawns, lobster and crabs.
* Cereal with gluten content – this also includes barley, rye, wheat, and spelt.
* Celery – this can also be found in stock soup and cubes.