Have you ever wondered what the beneﬁts are of not eating gluten, grain, dairy, soy,and peanuts? We will try to break down the dietary and lifestyle beneﬁts so you can see the difference of being Snackin’ Free!
Gluten is the protein “glue” that gives wheat, barley, and rye ﬂours their stretchy texture when kneaded into dough. It is commonly found in baked goods, ( bread, cakes, cookies) cereal, pasta, beer and a host of other processed foods, like canned soups, sauces and even jelly. Although gluten intolerance is associated primarily with Celiac disease and IBS ( irritable bowel syndrome) there are approximately 75-80 percent of ALL people who may beneﬁt from avoiding gluten and grains, even whole sprouted grains, whether you have a gluten intolerance or not. This is because, grains rapidly break down to sugar, which causes rises in insulin that exacerbate health problems such as: being overweight, High cholesterol, High blood pressure, Type 2 diabetes and Cancer.
People on gluten free diets can also be at a higher risk of ﬁber deﬁciency. However, we at Snackin’ Free use only high ﬁber ﬂour substitutes such as Nut ﬂours and Coconut ﬂour that meet or exceed the nutritional and ﬁber requirements while still remaining completely gluten free. A diet high in ﬁber confers health beneﬁts like improved bowel health, healthier blood lipid proﬁles, blood sugar control and obesity control. Coconut ﬂour is a gluten free, high -ﬁber, high protein, low carbohydrate and low glycemic food, it is an excellent source of vitamin E which has been shown to aid in lowering cholesterol and reduce the risk of many diseases including Alzheimer’s, diabetes and heart disease.
Of all the varieties of nuts, almonds are the highest in calcium which aids in everything from building and maintaining healthy teeth and bones to regulating blood pressure, are an excellent source of magnesium which aids in the building and maintenance of bones and teeth, assists in the absorption of calcium and in maintaining proper muscle tone. Almonds are also high in Copper which is an essential mineral that acts as an antioxidant, maintaining healthy function and integrity of bones and tissues, protects nerves and helps the body process iron efﬁciently. Eating nuts regularly can help your cholesterol, and metabolism.
The most common reasons for making the choice to be Grain free is due to illnesses like Celiac Disease, IBS (Irritable Bowel Syndrome) and Wheat or other grain allergies. Some ﬁnd that going totally grain free make a better choice for avoiding GMO (genitally modiﬁed organisms) since almost all grains grown in the US have been genetically modiﬁed to increase production and disease resistance. Other reasons for going grain free include weight loss, and Diabetics often ﬁnd that making this choice helps to regulate blood sugar.
Almost half of the calories in whole milk come from fat, and nearly all of its carbohydrates come from sugar. Worse yet, the fat in dairy products is every bit as saturated as the fat in beef. On top of that, dairy has absolutely no ﬁber or iron.
About 30 million people in the United States have some degree of lactose intolerance by age 20, according to the National Institutes of Health. Lactose is the sugar in dairy products which you’ll ﬁnd in more than milk—it’s in baked goods, salad dressings, non-dairy creamers, gravies, sauces, margarines and shortenings and a variety of processed foods. Eliminating the lactose from your diet may help improve the absorption of nutrients from other foods if you have intolerance, according to NIH, it also helps in following the gluten-free, casein-free diet favored by many parents of children who have autism. Casein is actually the protein in milk. Searching for any foods with ingredients that include “lact” make it simpler to exclude milk products. People who have autism often are intolerant of both dairy and gluten, notes Marilyn Le Breton in the book, “Diet Intervention and Autism.” Though ofﬁcial scientiﬁc evidence does not back the gluten-free, casein-free diet for improving autism symptoms, many parents report immediate improvement when they wean their kids from these substances, says Marilyn Le Breton in the book, “Diet Intervention and Autism.”
Far from being the health panacea it is purported to be, “thousands of studies link soy to malnutrition, digestive distress, immune system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility– even cancer and heart disease,” says Dr. Kaayla Daniel, author of the book The whole Soy Story:The Dark Side of Americas Favorite Health Food.
It contains toxins called anti-nutrients which inhibit the enzymes needed for protein digestion. Hemagglutinin- a clot promoting substance, Goitrogens, which led to depressed thyroid function. Phytates – which inhibit the absorption of minerals calcium, magnesium, Iron and zinc. Phytoestrogens- these mimic and sometimes even block estrogen and are found to have adverse affects on other human tissue. High levels of Aluminum due to chemical process including acid washing in Aluminum tanks and Manganese which is 80 times higher than in human breast milk. They are sprayed with pesticides and 80% of soy grown in the US is genetically modified (www.mercola.com how to get the benefits of Soy without the health risks) Soy is on the World Health Organization list of the eight most signiﬁcant food allergens. There are at least 16 potential soy protein allergens that have been identiﬁed, but the clinical relevance is unknown. Those most commonly affected are infants and young children with serious allergies to peanuts. Soymilk is often used as an alternative to cow’s milk in lactose intolerant or allergic infants, however some potential exists for allergic cross reactivity. Soy can, be healthy in a fermented state only after a long fermentation process, the phytate and anti-nutrients levels are reduced and their beneficial properties become available to your digestive system.
It is estimated that approximately 0.4-0.6% of the population suffers from peanut allergies. The exact cause of someone developing a peanut allergy is unknown. A 2003 study found no link to maternal exposure to peanuts during pregnancy or during breast-feeding, though the data show a linkage to the amount of time a child is breast-fed. The same study indicated that exposure to soy milk or soy products was correlated with peanut allergies. It’s possible that exposure to peanut oils in lotions may be implicated with development of the allergy. The Asthma and Allergy Foundation of America estimates that peanut allergy is one of the most common causes of food-related death. “Dr. Christakis points out that about 3.3 million Americans are allergic to nuts and about 150 people die annually from serious allergic food reactions.