What Are We Really Allergic To?

Are we really allergic to food? Or is it the chemical processing, additives, and added junk that's causing so many allergies?

By
Bella Grace
What Are We Really Allergic To?

Moving to the U.S. was interesting. I quickly learned that the food supply here contains a lot of ingredients that I didn’t know existed- strange pesticides, hormones, additives, chemicals, food dyes, and genetically engineered foods (as well as the junk you can also find in the UK). All it takes is to look at the back of an oatmeal packet in both countries and compare to see the astonishing difference.

LET'S TALK FOOD ALLERGIES

The United States has one of the highest allergy rates in the world, and it’s ever increasing. From 1997-2007, the rate of hospitalizations related to food allergic reactions increased by 265%, according to the CDC. The number of people with peanut allergy in the U.S. has more than quadrupled since 1997. It seems that today kids can’t bring PBJs to school because in nearly every classroom, there’s a child with a peanut allergy. Celiac disease and gluten sensitivity has increased by 500% in the past decade.

AND WHAT ABOUT CHEMICAL PROCESSING?

Chemical processing is happening just as fast. In 2012 alone we saw a 12 million pound increase of BPA and a 270 million pound increase in Roundup in the US. Pesticide application stands at over 1 billion pounds in the US each year. Glyphosate, the main ingredient in Roundup, has been shown to cause gut dysbiosis, harm to the small intestine, and more (hello, gluten intolerance and celiac disease?!)

THE EPIPEN INDUSTRY

What’s even more interesting is the EpiPen profits in this country. The EpiPen is a $1 billion brand with huge profit turnovers for Mylan every year. The price of the Epipen has increased 500% in the US market to over $600, whereas it sells for $100 in other countries.

So are we allergic to food? Or are we allergic to all the craziness being done to it? Something to think about this Thursday morning.

Beef Bulgogi Bowls

Makes 2 Large Bowls

Ingredients:

1 lb. grass-fed rib eye or sirloin steak

2 tablespoons cooking oil of choice

2 tablespoons coconut aminos

2 tablespoons freshly minced garlic

1 tablespoon raw honey or sweetener of choice

2 stems of green onion, finely chopped

2 tablespoons toasted sesame seeds

4 cups dark leafy greens

2 cups roasted broccoli

3 large carrots, roasted

3 cups cauliflower rice

Homemade Mayo

+ hot sauce (to taste)

= spicy mayo!

Method:

1) To make the roasted vegetables, throw frozen broccoli and carrots onto a baking sheet, drizzle in cooking oil of choice, salt and pepper, and roast in the oven at 375F for 30 minutes or so. Remove and set aside.

2) Place the steaks in a large bowl with coconut aminos, minced garlic, raw honey, salt and pepper. Let marinate for 10-30 minutes.

3) In a large skillet, add cooking oil and saute the steaks (along with sauce) over medium high heat or until the steak is medium-well done.

4) Set the beef aside and slice into thin pieces.

5) Using the same pan, heat up your cauliflower rice in the skillet until piping hot.

5) To each bowl, add 2 cups of greens. Top greens with 1-2 carrots, 1 cup roasted broccoli, 1 1/2 cups cauliflower rice, 1/2 lb of steak and chopped green onion. Add a dollop of spicy mayo on the side, sprinkle with sesame seeds and enjoy!

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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