Autoimmune Dis-ease - Reduce Pain and Inflammatory Symptoms by changing the foods you eat.
Autoimmune Disease is an umbrella term covering many illness' that modern medicine really has little insight into the causes of. Rheumatoid Arthritis, Seasonal Allergies, Multiple Sclerosis, Parkinson's Disease, Lupus, ALS or Motor Neurone Disease to name a few. In it's simplest derivation the underlying event to all of these conditions is that the body starts to attack itself. Much research in the nutritional field has been done leading to lots of evidence that the gut is the place of origin and that much can be rebalanced and symptoms can be alleviated. So why doesn't your GP tell you about this? It's important to remember and alarming to realise that nutrition is not part of the curriculum when taking a general medical degree! No one looks at the food we eat, so it comes down to us as individuals to investigate for ourselves, try something out, see how it works for us and adapt as we go along.
Why go Gluten Free? Isn't it just a fad?
By finding naturally sourced, easily metabolised alternatives to gluten that suit our body's chemistry we can ward off, alleviate and forever change our susceptibility to a huge range of health challenges including any number of autoimmune diseases.
In the early 80's I became aware that my body didn't like certain foods. Whenever I ate bread, a sandwich, pizza or had some pasta my stomach blow up and I felt tired. The trouble was I loved these foods. They were quick and simple, cheap and everywhere. At that time there were no gluten free options, so unless I wanted to stand out and be labelled as someone a bit odd who made a fuss, it was far easier to go along with the status quo and suffer in silence.
In the mid 80's I started food combining. I lost weight and the aches and pains in my limbs that had started when I was 13 years old lessened, the tiredness lifted. But of course eating out was an issue.
As the years have gone by our food has became more mass produced, pre-prepared, pre-packed and globally sourced. The wheat that was grown 50 years ago has far less in common with the wheat grown today than you might think. Ongoing developments in creating disease resistant strains and higher yielding varieties containing more gluten to fullfill the needs of a global market, has lead to gluten sensitivity and intolerance sky rocketing. Unless specifically made for the Gluten Free market it is almost impossible to find a pre-prepared meal that does not contain gluten in one guise or another.
Our bodies have not had time to evolve to process this increased bombardment of gluten, the consumption of which has risen to incredibly high levels. Of course wheat isn't the only source, many people consume gluten without even realising it.
Beware of Potato Starch
In the last couple of year here in the UK, the supermarkets have become flooded with different gluten free offerings. Often high in sugar, the gluten element has been removed but the nutritional value is far less than one would hope. If you are susceptible to inflammation it is important to realise that Potato Starch is mixed with other flours to create the gluten free flour in many products. Why is this a problem?
Potatoes are highly inflammatory. As part of the nightshade family along with Aubergines, Bell Peppers, Tomatoes they carry a compound which can lead to inflammatory triggers within our bodies. My own thoughts are that in years to come the ubiquios potato which so much of the western world's diet is based upon will be seen to be a very large player in the overall decline in health.
During this 3 hour workshop, we take an indepth look at gluten and the effects it can have on our bodies. We find alternatives and look at the health benefits that can be achieved for children and adults by simply cutting out this one ingredient from our diets.
When: Saturday January 6 2018
Times: 10:30 - 13:30
Where: Stockwith Watermill,
PE23 4NE Fee: £25 including Light Refreshments