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So you have to have a glutten free diet; then add Anchovies to your diet!?!


  • Tonights' homework assignment: Anchovies and Glut aka Glutten 
  • Alright as a joke I was given a homework assignment to find out about Glut and where and what are anchovies, aside from something on pizza and other things so here goes.

Actually, I'm happy that I was asked/told to find out more about this and present it to a friend and anyone else that cares to read this, leave a comment Please~
We all know that processed or packaged foods are not good for your health. However, you will be surprised to know how much known toxic foods, additives and preservatives that are banned in European Union and many advanced countries around the world, are not banned in US and in fact are regulated safe in US by FDA. more
Gluten is the elastic protein in wheat, rye, and barley. Its elasticity is why French bread holds together, why angel-food cakes rise so high, and why H and H bagels in New York are so wonderfully doughy. Gluten is the glue that holds together baked goods and pasta. In fact, gluten comes from the same Latin root as glue. Think of gluten as the glue of wheat, rye, and barley.
(And if you want a far more technical version of this explanation, click here.)
Other starches, like rice, corn, and potatoes, also have proteins that make them starchy. In fact, some technical experts will call those proteins gluten as well. But that’s a misnomer. Or maybe just too simple. Technically, the elastic proteins in wheat, rye, and barley are called gliadin and glutenin. Gluten is sometimes used as the umbrella term for all elastic proteins in grains and starchy vegetables. This scares some celiacs into not eating potatoes or rice. If this is you, breathe easy. The “glutens” of rice and corn are not the gluten of wheat, rye, and barley. This is why they react differently when you try to bake with them. In other words, this is why a cake made with only brown rice flour falls flat on its ass. (And really, it just wouldn’t taste that good either.)
Gluten (or, to be accurate, the gluten that damages the small intestines of people with celiac disease, and makes life uncomfortable for people with gluten sensitivity) is also part of the genetic structure of spelt, durum, semonlina, kamut, couscous, and triticale.

Sorry if this seems pieced together (because basically it pretty much is, and I hope helpfull!) and not in the best form; Oh Well we are learning something together and expanding our curiosities, that's the way I like it! 

What Causes Celiac Disease?


Normally, the body's immune system is designed to protect it from foreign invaders. When people with celiac disease eat foods containing gluten, their immune system forms antibodies to gluten which then attack the intestinal lining. This causes inflammation in the intestines and damages the villi, the hair-like structures on the lining of the small intestine. Nutrients from food are normally absorbed by the villi. If the villi are damaged, the person cannot absorb nutrients properly and ends up malnourished, no matter how much he or she eats.

What Are the Symptoms of Celiac Disease?

Symptoms of celiac disease vary among sufferers and include:
  • Digestive problems (abdominal bloating, pain, gas, diarrhea, pale stools, and weight loss)
  • A severe skin rash called dermatitis herpetiformis
  • Iron deficiency anemia (low blood count)
  • Musculoskeletal problems (muscle cramps, joint and bone pain)
  • Growth problems and failure to thrive (in children)
  • Seizures
  • Tingling sensation in the legs (caused by nerve damage and low calcium)
  • Aphthous ulcers (sores in the mouth)
  • Missed menstrual periods


I know that the shelves,ads everywhere, articles, etc are always talking about Glutten Free Diets, I knew it had to due with wheat or other types of grains and other GM foods, but I guess not to this extent.
A lot of people probably still think that Bill Gates, Monsanto, ending world hunger in Africa is all happy and wonderful but come on.  If GMO's were so wonderful then why are they outlawed in most countries of the world including some African nations and other starving nations?  How smart are we?
from the UNEP 

GM FOOD AID

From 2002, GM crops have been offered as food aid. In Southern Africa, several countries have expressed concern about the use of GM crops as food aid, given the lack of clarity about their potential impacts. During the drought of 2002-03, several countries opted to reject GM food aid. In making their decisions, countries considered not only the immediate issue of food shortages and the overall implications of GM crops for human and environmental health, but also future directions in agriculture, the implications of private sector-led research, livelihood and development options, ethical issues and rights concerns (Mohamed- Katerere 2003). Similarly, public concerns are raised about the relationship between GM crops and sustainable agriculture. Participatory Ecological Land Use Management (PELUM-Tanzania, PELUM-Kenya, and PELUM-Zimbabwe), Biowatch South Africa, and national consumer councils have all been key players.


Some approaches to GM food aid are identified in Box 4. Mozambique raised concerns about accepting GM maize aid on biosafety and human health grounds and opted to ban its import. Zambia refused to accept GM food aid in any form; Zimbabwe, Malawi and Mozambique refused to accept GM food aid unless it was milled, this being seen as a precaution to avoid any germination of whole grains and to limit impacts on biodiversity; Lesotho and Swaziland authorized the distribution of non-milled GM food, but not before it warned the public that the grain should be used strictly for consumption and not for cultivation; and in 2004, Angola and Sudan introduced restrictions on GM food aid.

Thanks to GMO's we are losing essential vitamins that our bodies need to survive and WOW,  now I guess we can figure out that this is really nothing more then a way for the medical, pharmaceutical, health insurances means of survival and control of the people!?!  
Guess what, even if your not a fan of Anchovies they just may be our saviour in this mess? Give it a Try. I know I will, not to mention I had the best pizza about a week ago with Anchovies and Mushrooms, which I love mushrooms to begin with.  I think I will have to have another one! ;) 


"GMOs cause Gluten Disorders, Auto-immune and Neurological Diseases" Nicholas Corrin, Friday Harbor Holistic Health, March 21, 2012. Retrieved on November 6, 2012 from: http://www.fridayharborholistichealth.com Learn more: http://www.naturalnews.com/037923_gluten_sensitivity_gmos_food_intolerance.html##ixzz2sE84svQb

What are GMOs?
GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding.

Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.

Untreated Celiac Disease Can Cause MalnutritionIntestinal Damage Stops Absorption of Nutrients
Probable Deficiencies for Untreated Celiac Disease PatientsUntreated celiac disease patients may be deficient in these specific nutrients:
1. Iron2. Vitamin D, Calcium and Magnesium3. Folate4. Vitamin B125. Fatty Acids


Are GMOs safe?
Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment.
Are GMOs labeled?
Unfortunately, even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public. In the absence of mandatory labeling, the Non-GMO Project was created to give consumers the informed choice they deserve.


Anchovies are a family (Engraulidae) of small, common salt-water forage fish. The 144 species are placed in 17 genera; they are found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish.[2]

Are Anchovies Good for You?



Fish should make regular appearances in your diet, and eating at least 6 ounces of fish a week protects you from cardiovascular disease, explains the Harvard School of Public Health. Anchovies, while perhaps not the most popular fish, make a healthful addition to your diet. Not only do they come packed with beneficial fish oils, they're also low in mercury and contaminants, according to the New York City Department of Health and Mental Hygiene. Add anchovies to your diet as a source of healthy fats, as well as other nutrients that support your health.

How Eating Anchovies Can Make You Sick

According to a published in International Journal of Food Microbiology, anchovies from the Mediterranean North West coast and the Atlantic South East coast can harbor a parasite known as Anisakis. Researchers analyzed almost eight hundred anchovies from fish markets in Granada and found the risk of developing an infection with the Anisakis parasite was high in anchovies caught from particular areas of the Mediterranean. Anchovies from certain regions carried a higher risk than others; but the bottom line is eating anchovies from any of these areas could increase the risk of getting a nasty parasitic infection.
How Does the Parasite Cause Infection?
When anchovies infected with the Anisakis parasite are eaten, the tiny larvae are absorbed by the stomach and intestines and symptoms begin within a few hours. People infected with the parasite can experience vomiting and severe abdominal pain. Some people also experience diarrhea if the parasites passes into the bowel. Symptoms can also develop from eating raw fish that harbor the parasite such as fish served at sushi bars. Usually no treatment is given since the parasite can't survive for long periods of time in the human body. The goal is to treat the symptoms and prevent dehydration.

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