Why the Mediterranean Lifestyle is Overrated

I just returned from a month-long trip to Italy. I’m here to report back that the Mediterranean lifestyle is nowhere as healthy as people say it is.

Many Europeans still chain-smoke cigarettes, sometimes desperate enough to light up in train cars, even though it’s forbidden. Breakfast might as well be an IV-injection of sugar: a piece of cake or croissant or white bread with jam, a coffee or two—the norm is cappuccino or espresso--with a pack or two of white sugar, and of course, a cigarette or two.

When I coach people on what to eat for breakfast, I advise eating 10 grams of protein by 10 a.m. to get the metabolism fired up. I also suggest eating some natural fat, such as avocado in an omelet, to feel full longer and have steady-burning energy for at least three to four hours.

Italian breakfasts certainly don’t provide steady energy for a substantial time; breakfast is a heart defibrillator, meant to shock you back to life after begrudgingly getting out of bed and struggling to face the day’s bleak prospects like either having to go to a job you don’t want to go to, or, because of the dire state of the Italian economy, having no job. (Yet somehow, Italians, even those with weak or no job prospects are still are willing to spend a euro a pop on 27 espressos a day!)

After eating a typical continental breakfast, two hours later, I would feel hungry and mentally fuzzy, or fuzzier, than I normally do anyway.

Italians need to sip at least a few espressos (they are tiny portions) to keep their systems running until lunch. Here in the U.S., those in natural wellness are taught, and teach, that a high amount of caffeine consumption drains the adrenal glands and could thus lead to multi-systemic problems (not burning body fat as efficiently, for example).

Do the Italians, by and large, suffer from adrenal exhaustion? The way they vociferously and dramatically communicate with each other, you’d think they have plenty of adrenaline surging through their system. Could it be a case of being exhausted on the inside while appearing energetic?

Whether or not Italians drain their ever-so-important adrenal glands, I can’t say for sure. But I’m banking that several espressos a day isn’t the healthiest thing.

Now it’s time for the carb heavy lunch. Yes, most Italians do eat pasta every day, often twice a day. In the U.S. we’ve been told by every diet guru and health coach (me included) to stay away from starchy carbs as much as possible to keep the belly flat.

Many Italian shopkeepers (how nice it was to not see any chain stores for a month) close down from 1 until 4 in the afternoon. No wonder they need to take such a long reposo with all those carbs and oils digesting.

Dinner is roughly the same as lunch, yet drawn out for an even longer period of time than lunch. This allows for the healthy European lifestyle of smoking more cigarettes and drinking more wine.

Of course the Italian experience is healthy in many ways: dining with close friends and family most likely lowers blood pressure and wards off depression. Taking time to appreciate the important things in life (again, food, family and friends), economic downturn be damned.

The quality of the food, overall is much better in Italy (though I did manage to pick a restaurant that had the worst spaghetti in all of Italy, it was way overcooked and stuck together). Tomatoes aren’t grown by agricultural monolithic corporations. Here in the U.S., we are victim to having to purchase tomatoes that are genetically-engineered to look pretty but completely devoid in taste.

Even though I ate pasta and pizza and gelato every day (When in Rome), I didn’t gain weight. I walked several miles nearly every day. Besides the obvious factor of burning calories for my lack of weight gain, there’s something about Italian food that didn’t trigger allergic symptoms I often get when eating pizza and pasta back in the U.S.

Maybe it’s the quality of the wheat or difference in the gluten or flour. Not once did I get congested or watery, itchy eyes after eating in Italy. Perhaps the amazing quality of the olive oils and Balsamic vinegar helps to burn up the pasta and coat and expedite the digestive system.

I didn’t have amazing food every day in Italy; many meals consisted of bowling-alley quality pizza. Yet I never felt any food allergy symptoms. Even average Italian food lacks the contaminants, pesticides, GMO’s (genetically modified foods) and additives that U.S. food is riddled with. (The exception in Italy: supermarket salami and cured meats often contain nitrates and/or nitrites; buying from a local specialty meat shop is better.)

I don’t think Italians are vastly healthier than Americans. It’s just that far too many Americans are so ill and dis-eased from eating junk food and not walking more than 10 steps to the bathroom all day. All Italians seem as healthy as Dr. Oz by comparison.

It was rare to see a significantly overweight Italian. Hopefully one day, it will also be rare to find an Italian smoker.

Think you have a wheat allergy?

Almost everyone loves cakes, cookies and other baked goodies. Eating these foods, however, can cause numerous health problems for those who have wheat allergies.

 

Not sure if you’re one of them? Well, if you’re wondering why your nose is congested and your eyes are watery, itchy and have dark rings, you might have sensitivity to products containing wheat. These are all wheat allergy symptoms.

 

It’s more common for children to display more obvious symptoms of wheat allergies but if you’ve been bombarding your system with wheat products for decades, your immune system could start turning against you.

 

A wheat allergy is an abnormal immune system reaction to one or more proteins found in wheat. The immune system has developed a specific antibody (a pathogen fighter) to one or more of the four major wheat proteins, including gliadin, which is the bane of all people with Celiac Disease.

 

People with Celiac Disease (an autoimmune disorder) have to go on a 100 percentgluten-free diet. Although not everyone who has a wheat allergy needs to go totally gluten-free, many people with wheat sensitivity follow similar dietary restrictions.

 

Other wheat allergy symptoms

For those who are allergic, eating pizza, muffins, fried-battered foods, soy sauce and other foods with wheat could induce hives, difficulty breathing (including asthma) and nausea.

 

A rare but very strong reaction to wheat proteins can cause a life-threatening reaction called anaphylaxis. People severely allergic to bee stings or peanuts can relate all too well, and often carry with them an “EpiPen”, which is an injectable dose of epinephrine (adrenaline).

 

Diagnosing Wheat Allergies

Skin test: An allergist or doctor who is able to do food allergy testing may choose to drop tiny particles of wheat allergen extracts onto the forearm. About 15 minutes after the drops are left on the skin, if you develop red, itchy bump where the allergens were placed, you know you have at least intolerance to wheat (more on the distinction between allergy and intolerance below)

 

Blood test: If you’re taking medications or if you have some other skin condition, your doctor may forgo the skin test and choose instead to draw some blood that screens for specific allergy-causing antibodies to various common allergens, including wheat proteins.

 

Wheat intolerance vs. Wheat Allergy

If you have a true wheat allergy, you’re a rare breed. It’s estimated that less than one percent of the U.S. population suffers from wheat allergies, whereas some estimates peg those with some form of wheat intolerance at nearly 20 percent.

 

Allergies usually trigger a response from the immune system; intolerances don’t involve a major immune response and can often be subtle and take hours to develop. It may show up days later as eczema, a belly ache, or even some mood swings; a true allergy can exhibit symptoms within minutes.

 

Avoiding wheat: easier said than done

Obviously, if you have an intolerance or allergy to wheat, it’s best to avoid wheat all together. But realize that even if you do your best to avoid wheat, you may end up being exposed to it when consuming other products like oats, as the wheat may have been in contact with the oats during the production process.

 

Reading food labels will tell you if a specific food was made in a facility that also processes wheat. To be on the safe side, opt for gluten-free products, although there is no governing body to certify gluten free foods. You can call the Celiac Foundation or visit their website to inquire about a particular label.

 

Some sources of wheat proteins are obvious, such as the aforementioned baked products and bread. If you are intolerant or allergic to wheat, it’s wise to avoid all flours as much as possible. (Again, cross-contamination is the main concern.)

 

Not-so-obvious sources of wheat 

• Beer
• Hydrolyzed vegetable protein
• Soy sauce
• Condiments such as ketchup
• Meat, crab or shrimp substitutes
• Coffee substitutes
• Meat products, such as hotdogs
• Dairy products, such as ice cream
• Natural flavorings
• Gelatinized starch
• Modified food starch
• Vegetable gum

Foods to avoid for pollen allergies

Spring time is in full, well, spring. Allergists are having a field day treating patients with hay fever. But horrible puns aside, pollen allergies are no joke.

 

Up to 70 percent of those with pollen allergies experience unpleasant reactions after eating certain foods. Here are some of those foods to avoid for pollen allergies.

 

Most of the time, fresh fruits and raw, uncooked vegetables and certain seeds and nuts cause the allergic reactions.

 

For people who experience what's medically called 'Oral Allergy Syndrome' (OAS; also referred to as 'food-pollen allergy syndrome' and 'fruit-pollen syndrome'), the following symptoms may occur after eating the offending food:

• itchy or swollen lips
• tingling at the back of the throat
• scratchiness on the roof of the mouth
• watery or itchy eyes

Although symptoms can be serious, most reactions of OAS are minor and occur in the mouth or throat.

 

Why do certain foods cause allergic reactions?
In a food-pollen allergy, the primary problem is the pollen, not the food itself.

 

When certain fruits, vegetables, seeds or nuts are consumed, typically during spring and early fall when inhalant allergies are more common like hay fever, the body's immune system recognizes and essentially mistakes a plant protein in the food for pollen, and this irritant triggers what allergy specialists call a cross-reaction.

 

Cut to the chase. Which foods should I avoid?

It depends what tree or weed allergy you have. For those allergic to grass pollens, you’ll want to avoid:

• oranges
• tomatoes
• melons
• figs

As noted above, foods that cause a pollen-like allergic reaction are usually fresh or raw. If you love oranges but notice they cause a reaction, orange juice, although it's not as nutritiously-dense as an orange, might not cause the reaction. Same thing with tomatoes: freshly picked ones from the vine might cause an itchy throat, but tomato paste might not trigger a negative reaction.

If you're allergic to weed pollens, specifically ragweed, the following foods may trigger OAS:

• banana
• cantaloupe
• cucumber
• melons
• zucchini
• artichoke
• teas of Echinacea, chamomile and hibiscus

Some other foods that trigger OAS in more than one type of allergy include:

• apples
• almonds
• celery
• strawberry
• cherries

How long after I eat something that triggers allergies will I notice symptoms?

Almost immediately. Most allergists would agree that OAS symptoms appear no more than half an hour after eating.

 

Besides not eating certain foods, what else can I do to avoid OAS?

Eliminate or greatly reduce artificial additives, artificial sweeteners and pesticides, as they could potentially cause bronchial spasms and histamine reactions of the eyes, ears, nose, throat and skin.

 

Also, boost your immune system. The weaker your immunity, the more likely your body will experience a cross reaction. Drink plenty of water, exercise daily, get at least 7 hours of sleep a night and supplement with anti-oxidants (under the care of a doctor or nutritionist).

 

If you use anti-allergy medicine, try to choose natural anti-inflammatory and natural anti-histamine nutritional supplements.

 

Fruits and vegetables are vital food groups to consume daily for optimum health. During allergy seasons, consume more cooked vegetables and try to eliminate the offending raw fruits. Use a food journal to determine which foods are triggering allergic reactions.

Food Allergies: Reasons, Symptoms and Cures

Are you one of the 12 million people in the U.S. with a food allergy? 

Only eight foods account for 90 percent of all food allergies. They are:

·         Corn

·         Soy

·         Wheat

·         Cow’s Milk

·         Eggs (from hens)

·         Peanuts

·         Tree Nuts

·         Seafood

Symptoms of food allergies can appear within as little as two minutes or up to two hours.

If you’re one out of the 25 adults—or one out of 17 kids age 3 and under—who suffer from food allergies, you’ll likely have at least one of the following symptoms:

·         rashes

·         hives

·         itching

·         swelling

·         wheezing and breathing difficulty

·         swollen lips or eyelids

Some people experience severe gastrointestinal symptoms from food allergies such as:

·         vomiting,

·         cramps

·         diarrhea

Food allergies, especially to peanuts and shellfish, can even, in extreme cases, lead to death from anaphylactic shock.

Causes of Food Allergies

Diligently, western society scrubs itself clean of all germs with heavily-marketed anti-bacterial soap. Is this obsessive cooties phobia cause for an increase in food allergies?

That’s one theory that’s been circulating among physicians, allergists and naturopaths and holistic healers for at least the past two decades.

Had no clue that anti-bacterial soap could actually weaken your immune system, causing it to attack a particular food substance, releasing histamines and other inflammatory chemicals in your system?

Have you succumbed to the hygiene propaganda?

If you have a toddler and keep your house spic and span, neutralizing all foreign microscopic invaders—both good and bad—your child may become more vulnerable to developing food allergies.

Other causes of food allergies

Processed foods, breast milk from mother to infant, and cross contamination from processors who produce many different food products in the same facility, are some of the other theories accounting for the increased incidence of food allergies.

In the case of peanuts, one theory exists that although Chinese cuisine contains lots of them, peanuts do not promote allergic reactions in most Chinese people because they boil their nuts—not roast them, as is commonly the case in western processed snacks and butters.

Whole-wheat-sandwich-eating Eskimos: More prone to food allergies?

Perhaps some sufferers of food allergies get dismayed because they think they are eating a food that is generally considered healthy.

“No fair, why is that I start wheezing after eating whole wheat bread—I thought it was much more nutritious than white bread,” pleads a despondent hypothetical food allergy sufferer.

It’s true of course that white bread lacks as many nutrients as whole wheat bread, but for some people, for reasons mentioned already, plus another important one— genetics—their DNA is not particularly well suited to digest, in this case, wheat.

If a traditional Nunavut igloo dweller living in far northern Canada abandoned that region’s traditional diet and subsisted instead on baloney sandwiches on whole wheat, there’s a chance this Nanuk of the North might develop a food allergy.

Dieticians, nutritionists and food coaches schooled in the concept of individualized nutrition and Metabolic Typing® understand that certain foods, especially in the case of wheat, corn, peanuts and soy, were introduced to humans, relatively, a short time ago.

Because many of us are ethnic mutts, it’s hard to know what traditional foods our ancestors ate.

Are you 100 percent Scottish-American? Then maybe your ancestors subsisted on seafood and unadulterated porridges. A pure-bred Scot from the Hebrides who now eats foods fortified with soy protein could develop an allergy to soy.

Eating bad foods kills enzymes, causes allergies

Over time, eating foods that trigger allergic reactions can render ineffective the digestive enzymes in your gut. Take cow’s milk for example. A common food allergen, it’s theorized by some progressive-thinking nutritionists that the pasteurization process in milk suppresses lactase, the enzyme needed to break down milk proteins.

Avoiding Food Allergies

It’s important to get in touch with your body and recognize any symptoms. Eliminating offending foods is the only tried and true way to avoid flare ups.

You can have your physician or allergist do a skin test for food allergies, but keep in mind that just because your skin shows sensitivity, it doesn’t necessarily mean you’ll experience allergic reactions, at least not severe ones.

Keeping a food journal is one of the best ways to learn how to eliminate foods that trigger reactions.