Why Your Grandparents Didn’t Know What Food Allergies Were
Ever consider that your grandparents didn’t have food allergies…or at least it wasn’t common as it is in our children. Was there a reason why they did not have food allergies?
Food allergies are becoming a household concern and are on the rise. In addition to making life difficult for those who suffer from this modern epidemic, this is also further taxing to our medical system
“Every 3 minutes, a food allergy reaction sends someone to the emergency department – that is more than 200,000 emergency department visits per year.” [FoodAllergy]
Catherine Crow of ButterNutrition.com has shared some simple reasons how a natural foods diet resulted in fewer food allergies for our grandparents. Remarking on the connection of our forebears, she boils down this growing health crises to 7 simple reasons:
- Deeper connection to locally produced and unprocessed foods.
- More natural eating habits which coincided with the availability and seasonality of foods, rather than dieting or eating uncontrollably.
- Foods were largely produced at home using traditional methods, rather than manufactured in food production facilities and restaurants.
- No exposure to the chemicals, additives, stabilizers, preservatives, food colorings and flavorings, and GMO’s so prevalent in today’s foods. Animals were largely untreated with antibiotics and hormones.
- Their diet included bone broths and animal organ meats which have medicinal value as well as nutritional value.
- Prescription medications and supplements were not consumed, thus not interfering with the normal work of the body’s immune system.
- Overall health was stronger because people spent more time outdoors and active.
Dr. Mercola, points out that allergies to milk are the number one food allergy in the US, and he attributes this to the usage of growth hormones in milk, as well as the overuse of antibiotics in factory farming, which began in the 1990’s:
In the mid-1990’s, new food proteins were engineered and introduced into our food supply, yet many people are still, to this day, clueless about this… One of the first foods to undergo this change was milk, which incidentally is also the number one food allergen in the US.
In 1994, the dairy industry started using a genetically engineered growth hormone, rBGH (recombinant bovine growth hormone) on cows in order to increase milk production. However, it resulted in higher rates of disease in the treated livestock. To counteract the ill effects, dairies also had to start using more antibiotics, which we now know is one of the driving factors behind the rise in antibiotic-resistant superbugs in humans. [Source]
Diet and lifestyle have an important impact on our bodies. Every cell of our body needs the correct nutrition to function properly, and poor diet and lifestyle will compromise the integrity of each cell thus creating sensitivities to certain foods.
It appears that food allergies may be an unpredictable byproduct of the many environmental factors listed above, which were largely unfamiliar just a couple of generations ago. At this rate one has to wonder what the future of eating looks like, as more and more toxins are introduced into our diet.
Source:
http://www.foodallergy.org/facts-and-stats
http://articles.mercola.com/sites/articles/archive/2013/05/18/food-allergy-documentary.aspx
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