How Food Allergies And Sensitivities Affect Our Health And Energy

Food, glorious food! It’s everywhere. We humans have to eat and eat we do. Anywhere from three to six times a day and sometimes more. Most people today feast like every day is a holiday. And, we have the obesity and other food-related illnesses to prove it.

As a result of all this eating, many people have developed allergies and sensitivities to certain foods such as gluten.

And, to keep up with all the consumption, some big food producers have genetically modified seeds to create crops that are resistant to insects, diseases and other threats. Some people say this has contributed to diminished nutritive value of the genetically modified foods. These are called GMOs.

GMOs are genetically modified organisms – seeds and crops that have been altered to be resistant to insects and other threats.

With all the focus on gluten sensitivity, we are hearing a lot of talk about inflammation.

If you’ve heard anything about inflammation, you know by now that turmeric is a spice that can help reduce inflammation. Gluten sensitivity is different than Celiac Disease. Celiac is very serious and 1 in 133 people in the U.S. have this condition and they must avoid gluten completely.

Gluten sensitivity may be a result of the excess consumption of products containing gluten.

It isn’t just present in bread and cereal products, gluten is in so many processed foods. It’s on the fried chicken and French fries. It’s in meatballs, meatloaf and hot dogs. You have to be a super detective to find products that are gluten free. The effects can be felt almost immediately. For instance, if you feel bloated and lethargic after a meal of pasta, chances are you are gluten sensitive.

Many food manufacturers are labeling their products gluten-free and non-GMO because consumers are becoming more aware of the way these two issues adversely affect their health and well-being.

As you entertain health and weight loss goals for the new year, it could be to your advantage to learn more about both, gluten and GMOs.