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If you are reading this text, you are probably unlucky enough to be among those 30% of the world’s population (in Europe alone, there are 17 million cases), which in one way or another have been affected by the “disease of modern man”, whose body reacts in a strange way on the most seemingly harmless products.
Pathological reactions to certain food products are of two different types: in which the immune system reacts incorrectly, and associated with the inability of the body to digest and assimilate the product, for example, due to the congenital absence of the required enzyme. Many of our grandparents do not remember this disease, because it manifested itself only in the second half of the twentieth century. In the 1990s and 2000s, the number of allergy sufferers increased in proportion, and with it the number of allergens known to science.
Lifestyle detoxification is a trendy way to fight allergies
Why not try to cleanse the world around you? Even without resorting to radical measures like “move to the provinces, to the sea and live on their own economy.” In various research centers in Europe and America, they now consider the most promising direction in the treatment of allergies, namely, “detoxification of the lifestyle”.
This will be a difficult experiment, which, perhaps, will not bring results immediately, besides, your culinary habits will have to be revised almost completely, and you will need to spend much more time in the kitchen – so it may be worth agreeing with yourself that for this experiment you subscribe, say, for a year, and after a year, see if the result is worth the effort.
Step one. Changing eating habits
The first step is to completely revise your diet and maximally rid it of possible toxic elements, increasing the nutritional properties. Buying only organic and seasonal vegetables and greens, relying on them in your diet, because buying biologically pure meat and fish is much more difficult (although you have to try). Find those who bake bread with natural sourdough, or learn how to bake it yourself by growing sourdough in the refrigerator. Get rid of not only industrial bread, but also industrial pasta and flour, give preference to gluten-free cereals in all types: buckwheat, amaranth, corn, oats, quinoa, spelled.
Gluten & Yeast Free Egg Bread
We will have to give up, which is especially important for the intestinal microflora, from industrial milk and dairy products, which, with rare exceptions, are very toxic due to antibiotics given to animals.
Step two. Down with plastic
Replace everything plastic that comes into contact with food in the kitchen with glass, ceramics, terracotta. Although they also require testing for radioactivity. Throw away dishwashing liquids and other chemicals away.
Step three. We only eat at home
Eating almost no food outside the home – tracing the origin of restaurant food is many times more difficult.
The most delicious pancakes without eggs and milk
Step four. Attention to the nutritional value of food
Pay more attention to the nutritional value of your food, giving preference to those foods that contain Omega-3 and Omega-6, such as eggs, avocados, nuts (walnuts, cashews and pecans), pumpkin seeds, coconut, most vegetable oils.
Do not forget that the ecosystem of our body is mostly formed by the intestinal microflora – metabolism and appetite, health and immunity, resistance to food poisoning and even stress depend on it, so to strengthen it, you need to include as much fiber as possible in the diet. fermented foods, natural probiotics, superfoods and vitamins.
Ice cream without milk and sugar
Step five. Attention to water quality
Use only clean water – internally and in all culinary processes. Here, of course, the question arises: what about those same plastic bottles, if all the water these days is packaged just for them? The most harmless solution is to choose bottled water made from bioplastic. Bioplastic is a new generation material that is gaining popularity, and it is made from natural resources, such as cellulose or starch (in contrast to the usual polycarbonate plastic, which is made from petroleum products and releases bisphenol A, especially when heated).
Types of aalergy
Cow protein allergy
This is the most common type of allergy in babies – according to statistics, 2–7% of children are born with it, and the curve is steadily creeping up (not the healthiest pregnancy, artificial feeding).
Allergy to cow protein (most often to casein contained in milk, but in rare cases to its other components) is not as bad as it might seem, especially since in 50% of cases it disappears in the first year of life, and in almost all others – by 2-3 years, and only a very few have a long time. Its absence in the diet can be compensated for with rice, soy, oatmeal, coconut and, above all, goat milk.
Rice milk
Gluten allergy
Allergies to gluten – the gluten found in wheat and other grains and manifests itself when mixed with water – occurs in about one in every hundred people on the planet. But it is believed that her mild symptoms such as heaviness in the stomach, bloating, irritation on the skin and generally discouragement after a large amount of flour eaten appear in more people. At the molecular level, this is what happens in the body: due to gluten, the intestinal microflora becomes inflamed, preventing it from properly absorbing food.
For those who are faced with allergies (and even more so with celiac disease – gluten intolerance, which, unlike the first, cannot disappear over time), at first it seems impossible to live without bread, pastries and pasta. But in reality, there is not so much hardship – the more demand, the higher the supply in the world for those in need of a gluten-free diet. For them, in separate laboratories, where the road to wheat flour is closed, almost everything is done from gluten-free cereals: from quinoa, amaranth, rice, sago, buckwheat, corn. It is unlikely that it will be possible to bake lush loaves, buns and cakes from their flour (so that the dough rises so beautifully, and good and strong gluten is needed), but they give simple carbohydrates and fast energy just as well.
Banana nut cake without flour and milk
How to replace an egg?
If the tactics with most allergens are more or less clear – they need to be avoided, period, then the story with the egg is confusing. It plays one of the main roles in a huge number of recipes – it connects all the components into a single whole. It is not easy to replace it, but, as you know, we have no irreplaceable ones. Here are some options for replacing one egg:
flax seeds, ground in a blender with a few tablespoons of water;
2 tablespoons chickpea flour;
2 tablespoons of powdered soy milk, diluted with 2 teaspoons of water;
2 tablespoons of potato or corn starch;
half a banana;
40 g soy yogurt;
1 teaspoon apple cider vinegar (for chocolate recipes)