Gluten-free lifestyle part 3:What are long term affects when Gluten sensitivity is not recognized?

You have probably read part 1 and part 2 of our gluten free posts.

In this post we talk about long term effects when a gluten intolerance, Celiac disease or gluten allergy are not recognized. As we have learned, a gluten free diet might be a life long commitment. In case that a gluten sensitivity remains untreated, serious complications may occur:

• Osteoporosis

Osteoporosis (also: bone loss) is the most common effect of untreated gluten allergy and gluten intolerance. The disease, which is commonly known as “old age disease” is characterized by the rapid loss of bone substance and structure.
Only recently scientists have pointed to the connection between Celiac disease and Osteoporosis: not just people who suffer from a gluten allergy or gluten intolerance are in high risk of osteoporosis and higher risk of cancer. Also, in the majority of patients with Osteoporosis arises in the course of time an intolerance to gluten.

Since people who suffer a low or medium sensitivity to gluten live with their symptoms untreated, the risk to suffer of osteoporosis is not addressed at all and treated too late. Patient who suffer of Osteoporosis and are tested on gluten intolerance and keep a strict diet can positively influence the treatment of Osteoporosis. Various scientific studies have shown that switching to gluten-free diet is not only diminishing the symptoms of the gluten intolerance, but they witness also a clearly noticeable increase in bone density.

http://www.zuhausetest.de/Haeufige-Folgeerkrankungen-bei-Glutenallergie_detail_244_1243.html

http://www.naturheilpraxis-bornemann.de/patienteninfo/gluten-unvertraeglichkeit.html

• Colon Cancer

Cancer and tumors in the colon are probably the most serious diseases which might develop after long time of untreated gluten sensitivity and gluten allergy.  Often several parts of the intestinal tract (usually rectum and colon) are affected by malignant tumors.  People who suffer of Celiac disease are 10 times higher in risk to develop colon cancer when unrecognized.
About 112,000 people are diagnosed with colon cancer annually, and about 41,000 new cases of rectal cancer are diagnosed each year, according to the American Cancer Society.

The intake of high quality fiber in foods, such as green smoothies, chia seeds, flax seeds or chufa flour may help to protect the delicate inner layers of the digestive tract and colon. Especially greasy foods have a higher negative impact when the person is suffering of gluten sensitivity.

http://www.zuhausetest.de/Haeufige-Folgeerkrankungen-bei-Glutenallergie_detail_244_1243.html

Disclaimer: The statements made on this blog have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease. All information provided on this blog is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this blog for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new vitamins, supplements, diet, or exercise program, before taking any medication, or if you have or suspect you might have a health problem. 

Gluten-free lifestyle part 2: Allergy, Sensitivity, Intolerance – what’s the difference?

Generally it has become very common to say, ” I have an allergy to….. ” and very little we distinguish between an allergy and  an intolerance. The symptoms are partially the same, however, there are different mechanisms that act within the body and there are different ways to deal with it:

• INTOLERANCE

The intolerance is the inability of the body to break down and digest a particular food. A well-known intolerance is lactose intolerance. The body produces little or no lactase enzyme to the splitting of the milk sugar, the lactose reaches the large intestine undigested, instead of being absorbed and metabolized in the small intestine. Here, the lactose is then fermented into lactic acid, acetic acid and methane, which in turn leads to the typical for a food intolerance bloating.

Another well-known intolerance is to gluten. A complete intolerance is called Celiac Disease. Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.

• SENSITIVITY

Most of the people do not have a complete intolerance to gluten, but a sensitivity to gluten or other parts of the grain protein. Theoretically, you can develop against each food item incompatibility.

• ALLERGY

The food allergy, however, is an immune reaction in which the body’s defenses, similar to hay fever, recognizes a harmless protein as an enemy and initiates an immune reaction which may provoke indigestion, eczema, hives, and other symptoms. This often happens delayed and is therefore difficult to source.

In both cases we see similar symptoms or undifferentiated symptoms, such as fatigue, susceptibility to infections, but also mild depression , etc., which seem to have nothing to do with digestion. With food allergies the body is constantly stressed to deal with a potential threatening substance and the immune responses overwhelm the physical and mental system. Energy is used for these processes, which is lacking then in other areas. One of the long term effects are constant inflammations in the digestive system, triggered by allergies as well as intolerance — another one is depression: L-Tryptophan is exhausted during the immune response which would be normally available to fuel the Seratonin levels. Lacking Tryptophan and Seratonin  leads to depressions.

• SYMPTOMS ARE SO SIMILAR!

• abdominal bloating and pain
• chronic diarrhea
• vomiting
• constipation
• pale, foul-smelling, or fatty stool
• weight loss

• unexplained iron-deficiency anemia
• fatigue
• bone or joint pain
• arthritis
• bone loss or osteoporosis — this is a serious problem, please read more….
• depression or anxiety
• tingling numbness in the hands and feet
• seizures
• missed menstrual periods
• infertility or recurrent miscarriage
• canker sores inside the mouth
• an itchy skin rash called dermatitis herpetiformis

Please consult with your doctor and/medical advisory regarding test methods and therapies. This blog is not intending to substitute a treatment, however, we would like to empower you to seek treatment, because you will feel better and the result will be life changing, in a very good way!

• DIET SUGGESTIONS

If you  been diagnosed with Celiac Disease you need to stay gluten free in your diet, any intake of gluten will make you sick and have a long term effect.

If you have been diagnosed with a sensitivity to gluten (or any other substance) you have to stay away from gluten (or the substance) for a minimum of 6 months, this is  recommended, and then stay on a Rotation diet, which means: you are eating biologically related foods on the same day and then waiting at least four days before eating them again. Knowledge and experience are a key of success. Whatever causes a reaction you need to take off the diet completely. The positive side: there are so many different seeds and grains, gluten free, non gluten free, …. most people have to recognize that a Western American Diet is based on Wheat (in bread, cakes, sauces, salsas, creams, and hidden ingredient in supplements, medicine, and cosmetics).

I have learned that people who let go of wheat or stay away from gluten completely, they suddenly experience a new sensitivity  often it is corn, or tomatoes or sweeteners. They are confused.  However, if you have an allergy to a food and you continue eating your undiscovered allergen, no gluten free diet will help! You will still experience symptoms and have long time effects of the allergy.

The allergy might be milk or dairy, and the reaction might be intolerance to grains! You got the picture?

If you have sourced with your therapist and doctor the allergens involved you need to stay away for a minimum of 6 months. Additionally a body cleanse, raw food, intake of green smoothies and green juices will help the system to recover from the allergic overload and Histamin and the body will start to re-balance itself. A rotation diet is very helpful after the 6 months.

Please see any change as a positive adventure, not a restriction. When the body speaks, listen. A new lifestyle can be overwhelming but very liberating on the long run!

 

Disclaimer: The statements made on this blog have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease. All information provided on this blog is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this blog for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new vitamins, supplements, diet, or exercise program, before taking any medication, or if you have or suspect you might have a health problem. 

Gluten-free lifestyle part 1: 7 Magic GLUTEN FREE Ingredients for Cakes and Breads

More than 2 million people in the United States have been diagnosed with Celiac Disease, or about 1 in 133 people.

However, medical experts largely agree that there is a condition related to gluten other than celiac. In 2011 a panel of celiac experts convened in Oslo and settled on a medical term: non-celiac gluten sensitivity. The definition is less a diagnosis than a description — someone who does not have celiac, but whose health improves on a gluten-free diet and worsens again if gluten is eaten. There is no official number how many people would fall into this category, but it can be assumed we speak about 15 million people.

No wonder, that “Gluten-Free” became a “new trend” in the healthy food industry and beyond: from restaurant menus to supermarket shelves, more choices are available for people who are sensitive to gluten.  Still there are a lot of misunderstandings, please check out my blog:

Allergy, Sensitivity, Intolerance – what’s the difference?

In respect to the National Celiac Awareness this month, we chose ingredients in our raw recipes which can become basics in a gluten-free kitchen, if you have not yet watched the video featuring Diana Stobo and her creation of a delicious HONEY ALMOND BREAD, please check it out.

Here are our favorite gluten-free ingredients which will excite your taste buds and can substitute flour and starches:

1. Almond Flour: Almond flour is made from raw skinless blanched almonds that have been finely ground. Almond flour is the most elegant gluten-free substitute in baking products such as cookies, cakes and pastries, and in other recipes that call for wheat flour. Almond flour is nutrient rich and well-suited for carbohydrate-restricted diets. A 1/4 cup serving of almond flour contains 160 calories, 6 grams of protein, 14 grams of fat (1 gram saturated fat) and 6 grams of carbohydrates, of which 3 grams are fiber. Also rich in: Vitamin E, Calcium, Magnesium and Copper.
2. Chia Seeds: 
   Chia seeds are not only deliciously yummy in shakes, they are an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, & copper. In fact, they contain 6 times more calcium, 11 times more phosphorus, and 4.6 times more potassium per 100g of edible portion than cows milk, and have 6 times more iron per 100g of edible portion than spinach and 2.4 times more iron than beef liver. To this, add a high quality vegan protein (like a nutmilk), and you have a very nourishing snack indeed!
   read more….
3. Mesquite Flour:
   Mesquite trees are growing in the dry and desert areas of the US, Mexico and South America. Indigenous people have used leaves, pod, seed, bark for daily food, medicine and tools. Mesquite flour refers to the ground pod, which is sweet and nourishing, you can replace 1/3 of wheat flour with Mesquite in baked goods. Mesquite flour is not only delicious, but it is rich in galactomannans (soluble fibers) and is an excellent source of calcium and magnesium. Mesquite flour is naturally gluten free, and as a leguminous flour it is higher in protein than most conventional grain flours.
4. Chufa, Tiger Nut flour:
   Traditionally used in Spanish Cuisine, Chufa or Tiger nut, also called “Earth almond” have become well established in Europe’s health food stores, they are high in protein, sweet and satisfying, they can be consumed by people with allergies, candida, diabetes, high cholesterol, and are a flour substitute in the gluten free diet. Chufa meal tastes very much like almonds or hazelnuts. According to the Regulating Council of Denomination of Origin “Chufa de Valencia”, they are high in unsaturated fatty acids, minerals and fiber. Tiger nuts are about 25% fat, 30% fiber, 7% protein, Vitamin E and Enzymes.
5. Buckwheat:
   While many people think that buckwheat is a grain (no, it has nothing to do with wheat!), it is actually a fruit seed that is related to rhubarb and sorrel making it a substitute for grains for people who are sensitive to grains that contain protein gluten.  Buckwheat is a meal by itself: energizing and nutritious, and can be served as an alternative to rice or made into porridge. Buckwheat balances the blood sugar, and is also high in Manganese, Magnesium, Copper and what I love about it most: high in Tryptophan.
6. Chestnut Flour: 
   Generally sourced in Italy, this all natural gluten-free chestnut flour is perfect for cooking or baking. Chestnut flour is a great alternative to wheat based flour in any recipe.  It is lighter than almond flour and great for people who need to avoid nuts. http://www.wisegeek.com/what-is-chestnut-flour.htm
7. Cassava or Maniok
   Although cassava flour and tapioca flour are both made from the cassava plant, cassava flour is made from the root, while tapioca flour is made from the starch. Cassava is gluten-free and can be an appropriate baking ingredient for those with celiac disease. Cassava or Casabe, is traditionally daily bread in Venezuela, Colombia and Guyana — mostly the tropical areas and the amazon. The very thin crisp bread is traditionally baked on open fire into large wheels, feeding a complete family, is an amazing high fiber, very healthy alternative to western bread. You can find it in ethnic south american stores. Please check out this very easy home made recipe i found on youtube: http://www.youtube.com/watch?v=BwXAHgxYUh4

You might be interested to continue reading:

What to eat/what to avoid in the gluten free diet

Long term effects — what happens if gluten sensitivity is not recognized?

Links:

http://www.celiaccentral.org/

http://www.celiac.com

http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/#what

http://well.blogs.nytimes.com/2011/06/01/guide-to-a-gluten-free-kitchen/

http://gut.bmj.com/content/62/1/43.full.pdf+html

http://www.glutenfreeliving.com/index.php

http://www.csaceliacs.info/celiac_awareness_day.jsp

Disclaimer: The statements made on this blog have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease. All information provided on this blog is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this blog for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new vitamins, supplements, diet, or exercise program, before taking any medication, or if you have or suspect you might have a health problem. 

Nature’s Bacteria Solution with Truth Calkins

Check out this exclusive audio interview with featured speaker at our Women’s Wellness™ and Longevity Now® Conferences, Truth Calkins, and learn about:

• Nature’s solution to bacteria balance that works effectively to promote good bacterial development.

• Essential keys to maintaining positive bacterial balance and how this directly affects your brain and nervous system health.

How Flu Fly works through an optimal ‘thymol-carvacrol’ ratio for your body to promote a healthy immune system without harsh side effects.

• This powerful herbal combination that promotes the development of healthy intestinal bacteria and a healthy immune system.

  Flu Fly with Truth Calkins (26:50)

Benefits of Soaking Nuts and Seeds

The main reason soaking nuts is so important is to make their hidden benefits available for digestion. Nuts store their precious life force until nature’s water and sunshine can grow a tree… Natural occurring chemicals and toxins prevent an early sprouting, these are enzyme inhibitors and phytic acid, also tannins.

When it rains the nut gets enough moisture so it can germinate and produce a plant. The inhibitors and toxic substances are naturally removed when the conditions are met. By soaking we mimic the same conditions: the nuts come to live, their vitality profile increases dramatically!

The Benefits of Soaking Nuts and Seeds

• Enzyme inhibitors get neutralized.
• The amount of vitamins, specially B vitamins, increase.
• Minerals and phytonutrients your body can absorb increase dramatically.
• Phytic acid, which inhibits the absorption of vital minerals, is reduced or eliminated.
• Proteins are readily for absorption.
• Breaking down gluten.
• Beneficial enzymes are produced, which benefits colon health.
• Tannins, are removed.

Soaking times vary with the nut. Generally the more dense the nut, the longer the soaking time. Ideally, soaking should be done at room temperature, Change the water, if you can, during the soaking time.

Soaking times at a glance:

Almonds: overnight or between 8 to 12 hours
Brazil nuts: do not need soaking
Cashews: do not need soaking but required for some recipes: minimum 1 for pieces, 3- 6 hours for whole kernels
Flax seeds: do not need soaking, but increase fiber when soaked (up to 8 hours)
Hazelnuts: do not need soaking, but will soften up after 8 hours
Macadamia Nuts: do not need soaking, but soften up after 6 hours
Pecans: 4-6 hours
Pine nuts: do not need soaking
Pili nuts: do not need soaking, 3 hours soaking allow their skin to come off and blend up like a creamer.
Pistachios: do not need soaking
Pumpkin Seeds: 3-8 hours (but may not need soaking for consumption, the sources are not clear)
Sesame Seeds: 8 hours
Sunflower Seeds: 2 hours
Walnuts: 4-6 hours

When you are not able to use all the nuts you have soaked, they will keep fresh in the refrigerator in a closed container without water, however, you may rinse them twice a day. This works very well for a few days.

When you forgot to soak, or something went wrong

In emergencies, when you don t have time to soak, just be it! Enjoy your nutmilk without any concern, made from dry nuts, …. don ‘t worry, be happy!

Low glycemic Index Diet goes raw!

A Harvard study found that a low-glycemic diet was the best of popular diets at both maintaining metabolism during weight loss and maintaining cardiovascular health.

What is a log glycemic diet — and what are low glycemic foods anyway?

The diet, which is also known as the glycemic index diet, emphasizes unprocessed foods, complex carbs and food combining.

To understand the low-glycemic diet, one needs to understand the way that carbohydrates affect blood sugar — and that not all carbs are created equal. Foods that are broken down quickly into glucose get a high score (they are called high glycemic and score 55 and up) and foods that are slow to break down get a low score (under 55, best under 35).

High glycemic foods include highly processed foods. These have in common a lack of fiber, fat and protein, which help moderate the release of sugar (maybe worst: High fructose corn syrup, but also white flour baked goods, beverages, snacks).

The quick release of glucose triggers a hormone response from the brain: we believe we are hungry and crave for more sugars. Suddenly we are tired, suffer lack of energy and have problems to concentrate. Consistently high blood sugar can contribute to insulin resistance, which is associated with conditions like Type 2 diabetes, obesity, high blood pressure, stroke and heart disease, according to the Mayo Clinic.

Low glycemic foods include natural foods which are packed with natural fat, fiber and protein and cause a slow, steady digestion, they keep us satisfied. The goal of the low-glycemic diet is to eat unprocessed, unrefined carbohydrates in combination with healthy proteins and fats, which are easy achieved with a vegan or raw food vegan diet.

Raw food diet – a great possibility for low glycemic index diet

Greens are naturally high in fiber and “intelligently” release glucose; so do seeds, natural grains, raw nuts and moderately sweetened smoothies and snacks.

Superfoods such as raw Coconut Oil, Lucuma Powder, Coconut water, Yacoon Syrup, Dried Mulberries and Spirulina help to satisfy a sweet tooth, but have a low glycemic index.

DIVINE ORGANICS teamed up with raw food chef Diana Stobo and prepared for this month a delicious raw food shortbread cookie made with low glycemic ingredients but packed with energy:  Dried Mulberries, Lucuma, Coconut Oil, Coconut sugar, ….. please visit our website and watch the video. You can also buy the goodies for a real special price. Check it out.

Raw Nuts versus Roasted

Ok, I tried to investigate before typing, but one thing upfront, I am munching on Divine Organics certified organic and raw delicious cashews (you see the ones in the picture, they are real, not a purchased picture and if you want to socially join in with me, you can buy them through DIVINE ORGANICS

Roasted nuts often please the taste buds more than the raw option because oily fats get released through the heating process.

Some people will not eat raw nuts simply because of the lack of taste.  Others have read or have been educated that mold and Salmonella effect raw nuts. Raw Nuts versus Roasted can also be a health concern.

Regardless of your choice, eating nuts provide numerous health benefits. Only some nuts provide a little more or a little less nutrition through the roasting process. Here you will see an example of raw cashews nutritionally compared to roasted cashews. One serving size of cashews equals around one ounce or 28 grams.

• Raw Cashews – 2 grams of saturated fat, 5 grams of protein
• Roasted Cashews – 3 grams of saturated fat, 4 grams of protein

This comparison contains very little information because all of the other major nutrients within the nut remain the same. In other words, roasting nuts barely affects the nutritional content, however, it effects strongly the quality of the fat and the quality of the protein, in second case it effects the bio-availability of amino acids how and if they can be used by the living cell properly.

Raw Foodists will have a lot to say why Raw Nuts versus Roasted is no question at all….. .and i am glad that there are great raw websites available, but i am also thrilled that there are a bunch of studies which seem to finally prove that Raw might be Right!

New Studies

Nuts rich in asparagine,  have the potential to harm your health and fitness when roasted.

The development of acrylamide through cooking foods such as raw nuts continues to receive a great deal of attention in the scientific world. The discovery of the chemical formation through cooking happened accidentally during the year of 2002. Large science groups continue to seek information and mainly started posing questions regarding the acrylamide during the year of 2009.

Though intake of nuts is healthy, RAW NUTS should be favored. Powerful vitamins, such as Vitamin B1 of thiamin found in raw nuts like pistachios, metabolize fats and carbohydrates while regulating muscle function and the nervous system. Vitamin B6, helps provide folate to fight the risk of heart disease and bad cholesterol levels.

Please read my very informative post about PILI NUTS, yes, there is a new nut in town!

A new Nut in town: Pili Nuts

The Pili nut (Canarium ovatum), one of 600 species, is native to Polynesia, Philippines and subtropical regions from Australia to Asia, Malaysia and Indonesia, about 75 species are used for food.

Pili (pronounced pee-lee) fruit is technically spoken a drupe  — not a nut, 4 to 7 cm long, 2.3 to 3.8 cm in diameter, and weighs 15.7 to 45.7 g. The skin is smooth, thin, shiny, and turns purplish black when the fruit ripens; the pulp is fibrous, fleshy, and greenish yellow in color, which adheres tightly to the kernel or seed.

The tree:

Pili is a tropical tree preferring deep, fertile, well drained soil, warm temperatures, and well distributed rainfall. It cannot tolerate the slightest frost or low temperature. Refrigeration of seeds results in loss of viability after 5 days. There are high variations in kernel qualities.

The kernel:

Most pili kernels tend to stick to the shell when fresh, but come off easily after being dried to 3 to 5% moisture (30 °C for 27 to 28 h). Shelled nuts, with a moisture content of 2.5 to 4.6%, can be stored in the shade for one year without deterioration of quality .

The most important part from pili is the sweet kernel. When raw, it resembles the flavor of roasted pumpkin seed or a combination of walnut, brazilnut and almond. When roasted, it has a mild, nutty flavor and crispy texture. The delicious flavor is often rated as superior to almonds.

Nutritional value:

Nutritionally, the kernel is high in calcium, phosphorus, and potassium, and rich in fats and protein. It yields a light yellowish oil, mainly of glycerides of oleic (44.4 to 59.6%) and palmitic acids (32.6 to 38.2%).

Pili nuts have the highest oil content of any nut (well over 70%).

The delicately flavored oil is extracted when the nuts are fully mature and used for cooking in areas where coconuts are scarce. Although the oil is extracted when the nuts are fully mature, the nuts are at their best for eating raw at an earlier stage. If you wonder how to get the oil, please buy a jar of our Pili Nut Butter, the topping is pure Pili Oil and some of our customers thought that there is really Coconut Oil on top, as the texture and taste is very similar.

The pili kernel oil has almost the same fatty acids as that of olive oil, and at the same time, that of cocoa butter.

In terms of energy, 100 grams of the kernel provides 636 kilo calories, enough to sustain the daily energy requirement of an individual. It is rich in vegetable fat, protein and contains significant amounts of minerals such as magnesium, phosphorus and potassium.

WHERE TO BUY?

Uses of Pili (Canarium ovatum Engl.) Kernel –as ingredients for ice cream, salads, puddings, toppings for cakes, bread, pastries, confectioneries and other delicacies like marzipan, fruit-cereal bar, fruit and nut mix, chocolate -making; can be eaten raw or processed as roasted, fixated or sugar-coated and is served in the same way as cashew or almond, or peanuts. -as oil (manufacture of salad dressings, cakes and food preparations, as well as soaps, pharmaceuticals and cosmetics); Pulp -vegetable dishes, pickle, oil (for cooking and lighting), farm animal food Shells -as crafts, charcoal, firewood and combining medium for growing orchids and anthuriums; oil tests as combining material with compost and for dyes; Trunks and branches -trunk produces a resinous substance commercially known as “Manila elemi”, a valuable material in the preparation of varnishes and lacquers. - A volatile oil extracted from the trunk is used for numerous purposes and can be a substitute for turpentine. - the wood is charcterized by fine straited grains making it very ideal for the manufacture of high quality furniture, wood panels, carved doors and other wooden products. -resin-rich wood makes an excellent firewood -the tree sap is an abundant source of natural resins, essential oils, and possibly, insect repellant. Leaves -as salads and relishes; Tree -Described as “majestic tree” makes it an ideal tree for lining avenues, border or lawn tree, developing parks, subdivisions and golf courses. It is an evergreen tree with evenly spreading leaves making it an excellent shade tree and windbreaker because it does not shed its leaves, shade for other crops such as abaca, coffee, cacao, bananas, papayas; agroforestry; its undegrowth is clean and shady year round Nutritional Composition in 100g edible portion Food Composition Table, FNRI-DOST, 1990  Composition (Raw Pili)  Amount (g)  Micronutrients  Amount (mg)  Water  8.0  Calcium  135.0  Protein  14.2  Iron  2.6  Fat  68.5  Magnesium  606.0  Ash  2.9  Phosphorus  520.0  Dietary Fiber  3.2  Potassium  489.0  Carbohydrates  3.2  Sodium  3.0  Beta Carotene  25.0  Zinc  11.17  Copper  7.11  Thiamin  0.95  Riboflavin  12.0  Niacin  0.40  Ascorbic Acid  29.0

What are considered to be safe plastic recycling numbers?

Recently our Organic Certification Agency asked us for the materials we are using in our facility…. we are a GREEN certified facility we do very good on cleaners, papers, printers, paint materials and containers we are using. 

But finally it reminds me of the conflict when it comes to packaging. Pouch bags, glass or cellophane. At least, that is where it boils down, and these are the main packages we use in our product-line DIVINE ORGANICS.

What’s best? Most of us would say “Glass” is the right package. And yes, i agree, there are a lot of advantages. My drinking water-bottle, for example. My Coconut Oil, my very good green powder. Would i like to have a glass jar with my favorite trail-mix in my handbag? No. How many parents send their kid with a glass jar or a glass bottle to school? How many mothers package nuts or dried fruits into cellophane bags for their kids every morning? How often do you wash and re-use a (recycled) plastic you packaged your greens and veggies in wholefoods?

Do you and many others prefer ready to snack pouch bags???? How many of you are annoyed  when the bio-cellophane bag is not resealable?

It is a dilemma.  So we still choose plastics as emergency/convenience/liking/ignorance: whatever category, this is important:

What are considered to be safe plastic recycling numbers?

Please bear in mind that a lot of research is still ongoing, and new information is coming to light all the time. One example is BPA (Bisphenol A), which is linked to damage the endocrine, neurological, and sexual reproductive systems, as well as fetal and infant brain development and behavior.

The absolute safest plastic numbers, especially for storing food, are:

• #2, HDPE, a usually opaque plastic used for milk jugs, detergent bottles, juice bottles, toiletries and the like.
• #4, LDPE, used for things like plastic bags, food storage, bread bags, some food wraps, squeezable bottles.
• #5, polypropylene, used for a wide variety of applications such as yogurt cups, medicine bottles, ketchup and syrup bottles, and straws.

2) What about #1 (PET) plastic?

Current knowledge is that this plastic is safe when it is used in cool or regular environment without overheat. An article published in the November 2009 issue of Environmental Health Perspectives provided evidence that PET #1 plastic may leach endocrine disruptors in high temperature.

And this is one of the health concerns regarding water bottles (98% of water bottles are packed in #1 plastics and sit in warehouses, shelves and even exposed to the sun for a very long time.

However this plastic should not be of concern on short time storage.

The other concern about #1 plastic is that things like water bottles are intended for one-time use, whereas many people refill them and use them continuously. That increases the chance of the plastic harboring bacteria you might ingest, since it’s difficult to wash and doesn’t resist high temperatures.

The RECYCLING Question:

Do all of the mentioned plastics get recycled? Yes. These plastics are accepted by nearly all recycling programs. But only 27% of people recycle plastics which is a shame. And then we have to bear in mind that re-cycling plastics really means down-cycle plastics. It can be used a few more times as a lower grade and lower quality plastic before it is a pain in our planet’s neck for a very long time. So there is nothing good about it in the big picture and more shame for us humans, the conflict of packaging has not been solved.

Living Light Institute and Divine Organics glutenfree!