Monday, 17 September 2012

Chestnut Flour

Australian Chestnut Flour

Chestnut flour is used in Europe, and especially in Italy for many beautiful cakes and sweets.  The traditional method of drying chestnuts is in a small hut with a slat floor.  The fresh nuts are placed in the top section on top of the slatted floor and a fire is lit in the lower level to create heat to dry the nuts.  Once the chestnuts are dried they are peeled and milled into flour.
Often the Italian chestnut flour will taste slightly smokey due to this process of the flour will be light brown colour which reflects the presence of the inner skin which could not be fully removed prior to milling.
The Australian chestnut flour is tastier because they freeze dry their peeled chestnuts.  They take these freeze dried nuts and mill them into chestnut flour.  This flour has an intense pure fresh chestnut flavour.  As it’s made using peeled chestnuts, there is no contamination form the inner skin of the chestnut & not smokey taste.
Chestnut flour is gluten free!  It’s high in Vitamin C as the chestnut isn’t compromised as there is not heat involved during the drying process.
Source: http://www.ilmercato.com.au/news/australian-chestnut-flour.html

To order products that contain Chestnut Flour visit our online shop and order the Celebrate Health range.  Our product review are here...

Celebrate Health Lemon and Honey Cinnamon Pancake Mix

Celebrate Health Lemon and Honey Cinnamon Pancake Mix

Recipe and Review

This mixture was so so so easy.  Pour in all the contents, add some liquid (now I used almond mix for a dairy free option - fantastic compliment to flavour).
Mix all together, if you would like thicker pancakes don't add in all the liquid, I did it both ways to try and they cooked very well on a moderately hot flat grill. See pictures below.

Also tested these on some afternoon tea subjects and they were devoured in minutes.

Well done Celebrate Health - I love chestnut flour.



Celebrate Health Lemon and Coconut Mix

Celebrate Health Lemon and Coconut Mix - 470g

Recipe and Review

This cake mix is based on Chestnut Flour. To tell you the truth I didn't even know what chestnut flour was and certainly had not tried it.

This cake mix you only needed to add a few additional ingredients some eggs, lemon juice, milk,  water and you were ready to go.

I highly recommend you try it, it was delicious and I tried it on some guest for afternoon tea and nobody realised it was gluten free or wheat free.

Here is my cake below.

If you wish to purchase this cake mix, I can highly recommend easy to mix and bake AND delicious.

Order here...

For more information about Chestnut Flour click here... 

Celebrate Health Lemon Cake

Thursday, 13 September 2012

Time is ticking, is it Food allergy symptoms or is it food intolerance?



A Food allergy is an immunological reaction to food proteins whereas a Food intolerance is a pharmacological reaction (like the side effects of a drug) to the chemicals in foods.
Family history
Allergy: hayfever, eczema or asthma
Intolerance: migraine, irritable bowel symptoms, behaviour problems
Who is affected?
Food Allergy Symptoms are most likely to affect babies and young children because of their underdeveloped immune system.
Intolerances. Children are vulnerable because dose for weight they consume a higher dose of food chemicals than adults. Women of child-bearing age are vulnerable because of hormonal influence. Senior citizens are vulnerable because ageing livers and kidneys are slower to excrete chemicals from the body. Exposure to toxic chemicals, pharmaceutical drugs or illness such as gastrointestinal infection can trigger food intolerance.
How common?
Food allergies symptoms (not airborne allergies such as pollens) are considered to be relatively rare - affecting up to 8% of babies under 12 months, 3% of children under five, and less than 1% of adults.
Food intolerance is much more common, affecting babies (through breastmilk), children and adults. Some experts suggest 10% are affected, although, in theory, everyone will react if the dose is high enough, so you would expect more people to be affected as levels of additives rise.
Which foods?
People with food allergies symptoms typically react to one or two foods. Allergy is produced by a combination of susceptibility and exposure so allergens vary. In Japan, buckwheat, and in the Mediterranean countries, lentils are common allergens. In Australia the most common foods are milk, soy, egg, peanut and fish. Allergies to the last two are more likely to last throughout life.
With food intolerance, food chemicals such as 50 additives and some natural food chemicals are involved, see brochure. These can be in many different foods. For example, asthmatics are most likely to be affected by sulphite preservatives (220-228) in a wide range of foods and drugs including fruit flavoured cordials and drinks, wine, bread, sausages and dried fruit and some medications.
Allergic reactions are quick. They usually occur within 30 minutes and are often easy to identify.
Food intolerance reactions can be delayed up to 48 hours or more. Identification of reactions can be difficult. When problem foods are consumed frequently, symptoms can appear to be a chronic condition rather than a food reaction.
Dose
Allergic reactions can be to the tiniest amount of an allergen.
Intolerance reactions to food chemicals are dose-related. Some people are more sensitive than others. In theory, everyone will react to food additives if they consume enough and one study on MSG confirmed this, although a few of the subjects reacted to very high doses which were unlikely to be consumed in one sitting.
Reference: Clarke L, McQueen J, et al. (1996). "The dietary management of food allergy and food intolerance in children and adults." Australian Journal of Nutrition and Dietetics 53(3): 89-94.www.fedupwithfoodadditives.infoThe information given is not intended as medical advice. Always consult with your doctor for underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance. Last update August 2005.
If life is a pain in the guts and your kids are driving you nuts!
Get Tested with kylie@wheatfree.com.au



Food Allergy Symptoms



Food allergies symptoms can be so varied from person to person. Often you may only really have a food intolerance so you may be able to have limited amounts of a particular food or food group and not show any symptoms. Food allergies are often difficult to diagnose because the symptoms you are experiencing could be anything and generally more serious options are investigated first.


However there are common complaints that people experience that could indicate food allergy symptoms.

These complaints could be headaches, stomach pain, frequent constipation or diarrhoea, fatigue, mood swings, bloated stomach, cramps, general feeling of being unwell, always catching a cold (immune system is run down), sinus’ always blocked, excess mucus, general bad behaviour, especially noticeable in children.


More severe or extreme food allergy symptoms can include extreme weight gain or loss, severe abdominal pain, autism, adhd, eczema, dermatitis, chronic fatigue, epilepsy, anaphylactic reactions or migraines.
There can be many other complaints that people have experienced that could be linked back to a food allergy symptom for them.
You may have heard the old saying “One man’s food can be another man’s poison”. This is so true. It makes sense that we all have different likes and dislikes why isn’t this the case with what is good for our bodies function may not be good for someone else. It makes sense that food is the cause of most of the complaints our bodies put out. If we put unleaded into a diesel car, it just don’t work.

My advice would be if you have general feelings of being unwell ie. any of the less common symptoms listed above and most definitely any of the more severe reactions, do something about it. If you continue to ignore this it will not go away, I assure you. You will continue to elevate your histamine levels in your body which cause the body to be in a constant state of inflammation.
Think of it like water dripping into a cup, if you do not stop the drip, eventually the glass will overflow.
Then you have food allergy symptoms. If ignored over a long period of time this can manifest into a variety of allergies and intolerances to foods, chemicals, preservatives. Your body goes into what I call “crisis” and starts to react to almost anything you put into it.
A simple bio-compatibility test done with a hair sample can indicate what foods you are reacting to without any discomfort, long waiting periods or expense.
Email: kylie@wheatfree.com.au
www.wheatfree.com.au




Does Gluten free diet really work?


 

Gluten free diet



When visiting a grocery store, you might have noticed the increasing variety of gluten-free foods. Is eating gluten-free diet is a new fad or is it good for health? Will it help you lose weight or become healthier? The fact is eating a gluten-free diet is necessary for the people suffering with coeliac disease and those who have gluten intolerances. Another side is you will definitely lose weight because you will cut down several products having starch and carbohydrate. This article discusses what is gluten free diet and how does it work?

 What is a Gluten free diet?



Before explaining a gluten-free diet, first have an idea about what is gluten. Gluten is a protein found in grains like wheat, rye and barley and most breads and cereals contain gluten. If you choose a food that is not made from any of these grains, you are having a gluten-free diet. Some examples of gluten-free grains include brown or wild rice, buckwheat quinoa, millet and amaranth.

Who should go on a gluten free diet?



Those suffering from coeliac disease have a severe sensitivity to gluten and consuming even a little amount of gluten can lead to serious health complications. Coeliac, an autoimmune disease causes small hair like structures, villi, to atrophy if the patient consumes gluten. It can lead to complications such as bleeding, or malabsorbtion of nutrients, iron deficiency, diarrhea, weight loss, general weakness and other health complications. These people have to avoid all those commonly available processed foods such as pastas, breads and some sauces prepared from the grain having gluten.

What types of foods contain gluten?



With all said about following a gluten free diet, actually it is difficult to recognize a food by its name only for its gluten contents. Gluten free diet not only includes avoiding foods made from wheat but also the foods made from rye and barley. Moreover, some people also avoid foods made from oat as they contain a protein called avenin, however it is undetected by any gluten free tests. However, people suffering from gluten intolerance can eat oats. Some foods that may contain gluten include canned and frozen vegetables, frozen dinners, starches, soups, malted milk, crumbs, soy sauce, flavoured tunas, meat pies, salad dressing, pickles and mustards. If you are on a gluten-free diet, go for fresh and non-frozen fruits and vegetables.

Does gluten free diet really work?



Yes, those with gluten intolerance must follow a gluten free diet only. Since gluten damages the lining of the small intestine, following a gluten free diet enables healing. Once the condition starts improving, the small intestine absorbs more nutrients.

Is it easy to move into a gluten free diet?



It is much easier these days to move on to a gluten-free diet. It requires a little more effort initially to keep your platter free of any kind of gluten in any form. There are many gluten free alternatives to keep your taste buds pampered and enable you to maintain your health in our Online Store – Wheatfree.com.au