Why didn’t your grandparents have food allergies, but you did!

Have you noticed that many people you know have severe food allergies? Do you remember your grandparents having such allergies? Probably not.

The number of people with food allergies in the US has increased

by 50% only between 1997 and 2011 and increases, according to the Centers for Disease Control and Prevention.

It is estimated that more than 17 million Europeans they have a food allergy and this number is also increasing.

How your grandparents avoided a food allergy

So what is the generational difference?

1. Real seasonal food
Until the 1950s or so, food came from local sources (or grown at home) because preservatives were not widely used and the technology did not support long-distance transportation.

There may have been more trips

common at the grocery store (or in the garden) and this has led to fresher foods without additives. Most products can lose a significant percentage of their nutritional value within a few days of harvest, making them less nutritious after a few days of delivery.

The food available at the local store was regardless of the season and did not come from the other side of the world. In addition, the products are less nutritious now than they were, due to the depletion of nutrients in the soil – the result of conventional agricultural practices. The food was more than 60 years ago

rich in nutrients.

2. Misconception of food

We have been taught that food is either our enemy or our fun, rather than our survival. Our grandparents did not eat according to dietary trends – they simply ate what was available and what they came to eat.

What we eat affects every cell of our body. Eating too much of one thing and not enough of another, denying certain foods, counting calories and giving in to the marketing influence of food producers puts too much emphasis on what

our brain tells us to “do” (according to someone else), rather than listening to our bodies to meet our needs and desires.

A clinical study on the relationship between diet and appetite found that if you follow an active diet, whether you lose or maintain weight, you may crave foods that you have restricted yourself to eating. In addition, eating the same foods all the time leads to cravings.

Your body can tell you what it needs if you’re careful. This does not mean that we should not pay attention to what we eat (sugar does not mean that the body

your needs a candy). Eating a variety of foods served their grandparents well, because they did not upset their metabolism, juggling manufactured diets.

3. Traditional cooking

Grandparents would probably have bought a lot of packaged food if it had been available, just like us – because it’s convenient and saves time. Because they did not have that luxury, everything was prepared from scratch using natural food ingredients, cooked on the stove, oven or grill.

He would probably have used a microwave like us for the same reasons. But then the molecular structure of the food they ate would have been altered by electromagnetic radiation like ours.

There was no such thing as buying ready-made baby food. The baby ate what everyone else ate; cooked longer and mashed, probably, but did not receive the additives and genetically modified organisms found in today’s jars.

The baby’s food was breast milk: always fresh, in season, nutritious and with the right temperature. In addition, breastfeeding provides essential bacteria and has the ability to drastically reduce food allergies of all kinds in children.

4. They didn’t waste food

The mentality around food was different than it is now. The food was not wasted. They saved bones to make borscht and ate organs as well as meat. There are vitamins and minerals in these parts of the animal that make them contribute significantly to a well-balanced nutrition.

Moreover, farmers did not inject animals with antibiotics and chemicals to make them grow faster. Above all, the meat packaged for sale did not contain chemicals and dyes to make them look fresher. Proper nutrition supports the immune system, distributing potential allergens.

5. No additives, enhancers, stabilizers or GMOs

Even nutritious and healthy food can be adulterated by the things that are added to it. Packaged foods contain additional “ingredients” that improve texture, add color and volume, and extend shelf life.

Genetically modified organisms (GMOs) did not exist when your grandparents were children. Agricultural practices did not use the widespread use of chemical fertilizers, herbicides and pesticides that cause food allergies.

6. Limited medical visits

When your grandparents were sick, they took care of themselves with the help of traditional medicine. Lots of fluids, chicken soup, rest, home remedies, healing foods and herbs were all part of the process.

They didn’t go to the doctor every time they didn’t feel bad. They did not take medication for every little discomfort, but relied (from previous experience) on the normal healing process to feel better again. Many did not even have access to a nearby clinic or hospital. Going to the doctor meant a stitch, a broken bone or that they had suffered a life-threatening condition.

Every man-made medicine has an impact on the immune system and can affect immune function, causing food allergy.

7. Time spent outdoors

In the past, people spent their time outdoors playing, socializing, traveling, and exercising. There were no electronic devices at hand for entertainment and many people worked in the fields. Exposure to fresh air, activity and sun kept the immune system functioning optimally. In fact, there is a direct correlation with vitamin D deficiency and allergies; the best source of vitamin D is the sun.

How all these generational differences affect the experience of a food allergy is quite simple.


Source: DoctorulZilei by www.doctorulzilei.ro.

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