| Follow this link to the Health NutZ Health "E" Tips article focusing on "Exercise & Motivation, Dietary Mistakes"! |
| What You Should Know When Shopping for Your Nutritional Supplements It’s the most common sight in the vitamin isle, a confused individual among a sea of supplemental choices. “Which brand should I choose or does it make any difference?” they often ask. Many unknowing customers with good health intentions assume one product is just as good as the next, and select the lesser priced item. Others stay with a certain brand because it is what they have used for years. Unfortunately, in today’s competitive market, nothing is ever that simple. When that speculative eye turns on products for consumption, uneducated choices can lead to both wasted dollars and in some cases, health endangerment. Selecting the best products for you and your family involves developing a little knowledge about supplements in three basic areas: Brand Manufacturing Practices: Not all brands manufacture their own products. Some suppliers of nutritional products robotically “call-in” orders for whatever supplement is in need or hot demand for that month. Let’s use the popular and powerful antioxidant, Grape Seed Extract, as an example. When Grape Seed Extract first arrived on the shelves a few years back, it quickly became a top seller touted for its support of circulation problems and eye health. Then marketers began selling it as the new superstar ingredient for “wrinkle reduction”, and the creams and supplemental products exploded in the industry. Supplement companies that did not manufacture their own Grape Seed Extract had to scramble to source this “market hot” antioxidant. Some companies struck deals with the wineries in plentiful Italy and offered to purchase tons of grape seeds if the wineries would grind the seeds up, place them in small capsules, bottle the capsules in certain numbers, put a designated store name or company label on the bottles and ship them out. This is what is referred to as a supplier “call-in”. The problem with this scenario is the supplier has no guarantee on the Grape Seed Extract purchased from the wineries. Did anyone test this ground up powder to see if it was actually Grape Seed Extract? Where there bacteria from flies landing on the seeds? What about the growing conditions, where pesticides used within the soil or sprayed on the grapes? Who did the quality control tests that assured supplier and customers that this product was the appropriate milligram strength and was actually safe to consume? The very best nutritional products are those that are made and controlled by the manufacturers and come with a quality guarantee and scientific research to back it. Quality: Product quality can vary greatly. The consumer’s decision should be based on finding out what is really in the supplement. There is a difference in the quality of a certified product that comes from a manufacturer that harvest their own olives leaves or grape seeds and organically grows or ethically wild harvest their own carrots and tomatoes that go into your whole food supplement as the source for beta carotene and lycopene, or the ginger for therapeutic inflammatory or digestive relief. Imagine the care that these kinds of companies put into these high quality supplements for your body to thrive on? Guaranteed, they will not be the cheapest priced product on the shelf or be offered in large discount warehouses. This kind of quality does not come from taking short cuts in their cultivating practices or by pinching their pennies on scientific research necessary for product quality guarantees. Bottom line – you get what you pay for and your health is dependant on the quality of what you provide it and consume! Trust: It all boils down to this one word, “Trust”. You do not have to be an insider in the industry to know what to buy. Trust begins at the cash register in your local health food store. Small and independent, these stores have been the backbone in the beginning of this now very large industry. Their friendly staff is honest, knowledgeable and product savvy, and their prices are reasonable. They pride themselves on customer service through providing education to there customers and doing their “homework” to stock their limited shelf space with the best of the best for you, your health and your customer loyalty. They are there to assist you in alleviating the some confusion by offering answers to your questions. Some stores are even staffed with nutritionist and other certified health educators. Finding that resource in your local community will prove to be of great value and the real dollar saver! Article provided by – Kelli Rose |
Education for Wheat and Gluten Health Conditions
By: Kelli Rose
Nearly everyone at one time has had an unpleasant reaction to something that they ate. This is
often the result of consuming a food that you have an allergy or intolerance for.
Food allergies affect about 2 to 4% of adults and 6 to 8% of children. Food intolerances are
even more common. Some people have very specific food allergies and intolerances. Most
alarming is the growing population of individuals with reactions to the consumption of wheat
and/or gluten containing foods. So large are the numbers, that it has spawned a whole new
trend in the medical health and natural foods industries.
Deciphering the differences between a wheat/gluten allergy, intolerance, and a digestive
disorder (Celiac Disease), and find the non-offending and tasteful foods, can be confusing to
many.
A wheat/gluten allergy is an immune system response. It occurs when the body mistakes an
ingredient in food -- in this case, wheat/gluten-- as harmful and creates an antibody defense
system to fight it. Allergy symptoms develop when the antibodies are battling the "invading"
food. The first time you eat the food containing wheat or its protein, gluten, your immune
system responds by creating specific disease-fighting antibodies. When you eat the food again,
it triggers the release of these antibodies and other chemicals, including histamine, in an effort
to expel the "invader" from your body. Histamine is a powerful chemical that can affect the
respiratory system, gastrointestinal tract, skin or cardiovascular system. As a result of this
response, allergy symptoms occur. The allergy symptoms you have depend on where in the
body the histamine is released. If histamine is released in the ears, nose and throat, you may
react with an itchy nose and mouth, or have trouble breathing or swallowing. If histamine is
released in the skin, hives or a rash may develop. If histamine is released in the gastrointestinal
tract, you may likely develop stomach pains, cramps or diarrhea. Many people experience a
combination of symptoms as the food is eaten and digested. Symptoms of a wheat/gluten
allergy can range from mild to severe, and the amount of wheat/gluten necessary to trigger a
reaction varies from person to person. Symptoms may include: Rash or hives, nausea,
stomach pain diarrhea, itchy skin, shortness of breath, chest pains, swelling of the airways to
the lung, and in critical cases -Anaphylaxis.
A wheat/gluten intolerance is a digestive system response rather than an immune system
response. It occurs when wheat/gluten is ingested and irritates a person's digestive system or
ability to properly digest and break down the particles. Symptoms of wheat/gluten intolerance
can include: Nausea, stomach pains, gas, cramps or bloating, vomiting, heartburn, diarrhea,
irritability or nervousness. These symptoms are usually temporary and will pass once the
wheat or gluten is out of the person's system, not causing any permanent damage.
Celiac Disease is an autoimmune disease that is triggered when a person eats gluten causing
the body to start attacking its own healthy tissues. With Celiac disease, the body's immune
system targets normal tissue, such as intestinal tissue putting the individual at risk for food
malabsorption in the GI tract. Malabsorption causes nutritional deficiencies that can lead to
conditions such as iron deficiency anemia and osteoporosis. These people are also at
additional risk for other conditions, such as thyroid disease, type 1 diabetes, joint diseases and
liver diseases, and have increased risk of developing intestinal lymphoma and other GI
cancers.
Celiac disease, wheat/gluten allergy and intolerance are treated similarly, in that people with
these conditions must remove the offenders from their diet. However, it is important to
understand they are not the same conditions, and therefore individuals will require different
dietary modifications and health care assistance.
Transitioning to wheat and/or gluten free diet does not have to be a scavenger hunt. To avoid
the pitfalls of choosing products that lack taste and require timely culinary preparation skills,
seek out a small natural health food store that not only specializes in their selection of these
dietary products, but has a knowledge staff that have put their own taste buds to the test for
you, providing the best options for personal food experimenting. Privately owned retailers often
cater to their customers special dietary needs, taking the time to assist you in finding
community assistance resources and health professionals, educational reading materials, topic
related lectures, and special orders or requests for that particular product you've grown to love
and wish to have readily available. When eating out, learn to ask about ingredients and
preparations. Become familiar with the restaurants and delis within your community that
accommodate your dietary needs with wheat or gluten free alternatives, and make eating an
enjoyable and healthful adventure.
Kelli Rose is a Nutritional Consultant certified in Complimentary & Alternative Nutrition,
Vegetarian Nutrition, and Herbal Supplementation. She is also a Certified Fitness Professional
and Surgical Technician. Kelli is the Director of Marketing & Sales for Health NutZ and can be
reached at 760-346-5535.
By: Kelli Rose
Nearly everyone at one time has had an unpleasant reaction to something that they ate. This is
often the result of consuming a food that you have an allergy or intolerance for.
Food allergies affect about 2 to 4% of adults and 6 to 8% of children. Food intolerances are
even more common. Some people have very specific food allergies and intolerances. Most
alarming is the growing population of individuals with reactions to the consumption of wheat
and/or gluten containing foods. So large are the numbers, that it has spawned a whole new
trend in the medical health and natural foods industries.
Deciphering the differences between a wheat/gluten allergy, intolerance, and a digestive
disorder (Celiac Disease), and find the non-offending and tasteful foods, can be confusing to
many.
A wheat/gluten allergy is an immune system response. It occurs when the body mistakes an
ingredient in food -- in this case, wheat/gluten-- as harmful and creates an antibody defense
system to fight it. Allergy symptoms develop when the antibodies are battling the "invading"
food. The first time you eat the food containing wheat or its protein, gluten, your immune
system responds by creating specific disease-fighting antibodies. When you eat the food again,
it triggers the release of these antibodies and other chemicals, including histamine, in an effort
to expel the "invader" from your body. Histamine is a powerful chemical that can affect the
respiratory system, gastrointestinal tract, skin or cardiovascular system. As a result of this
response, allergy symptoms occur. The allergy symptoms you have depend on where in the
body the histamine is released. If histamine is released in the ears, nose and throat, you may
react with an itchy nose and mouth, or have trouble breathing or swallowing. If histamine is
released in the skin, hives or a rash may develop. If histamine is released in the gastrointestinal
tract, you may likely develop stomach pains, cramps or diarrhea. Many people experience a
combination of symptoms as the food is eaten and digested. Symptoms of a wheat/gluten
allergy can range from mild to severe, and the amount of wheat/gluten necessary to trigger a
reaction varies from person to person. Symptoms may include: Rash or hives, nausea,
stomach pain diarrhea, itchy skin, shortness of breath, chest pains, swelling of the airways to
the lung, and in critical cases -Anaphylaxis.
A wheat/gluten intolerance is a digestive system response rather than an immune system
response. It occurs when wheat/gluten is ingested and irritates a person's digestive system or
ability to properly digest and break down the particles. Symptoms of wheat/gluten intolerance
can include: Nausea, stomach pains, gas, cramps or bloating, vomiting, heartburn, diarrhea,
irritability or nervousness. These symptoms are usually temporary and will pass once the
wheat or gluten is out of the person's system, not causing any permanent damage.
Celiac Disease is an autoimmune disease that is triggered when a person eats gluten causing
the body to start attacking its own healthy tissues. With Celiac disease, the body's immune
system targets normal tissue, such as intestinal tissue putting the individual at risk for food
malabsorption in the GI tract. Malabsorption causes nutritional deficiencies that can lead to
conditions such as iron deficiency anemia and osteoporosis. These people are also at
additional risk for other conditions, such as thyroid disease, type 1 diabetes, joint diseases and
liver diseases, and have increased risk of developing intestinal lymphoma and other GI
cancers.
Celiac disease, wheat/gluten allergy and intolerance are treated similarly, in that people with
these conditions must remove the offenders from their diet. However, it is important to
understand they are not the same conditions, and therefore individuals will require different
dietary modifications and health care assistance.
Transitioning to wheat and/or gluten free diet does not have to be a scavenger hunt. To avoid
the pitfalls of choosing products that lack taste and require timely culinary preparation skills,
seek out a small natural health food store that not only specializes in their selection of these
dietary products, but has a knowledge staff that have put their own taste buds to the test for
you, providing the best options for personal food experimenting. Privately owned retailers often
cater to their customers special dietary needs, taking the time to assist you in finding
community assistance resources and health professionals, educational reading materials, topic
related lectures, and special orders or requests for that particular product you've grown to love
and wish to have readily available. When eating out, learn to ask about ingredients and
preparations. Become familiar with the restaurants and delis within your community that
accommodate your dietary needs with wheat or gluten free alternatives, and make eating an
enjoyable and healthful adventure.
Kelli Rose is a Nutritional Consultant certified in Complimentary & Alternative Nutrition,
Vegetarian Nutrition, and Herbal Supplementation. She is also a Certified Fitness Professional
and Surgical Technician. Kelli is the Director of Marketing & Sales for Health NutZ and can be
reached at 760-346-5535.
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Health "E" Tips
