Celiac disease is a malabsorption syndrome and chronic digestive disorder. The intestine is not able to absorb vital dietary nutrients from foods containing gliadin, an alcohol-soluble portion of gluten. This condition which is often hereditary means the sufferer has a serious intolerance to wheat (including durum, semolina and spelt), rye, oats, barley, and related grain hybrids such as tritaclae and kamut.
Arthritis refers to inflammation of the joint. The most common form of arthritis is osteoarthritis which is characterised by joint degeneration and loss of cartilage. Rheumatoid arthritis is a type of inflammatory arthritis which is also an autoimmune disorder. In this case the body's immune system attacks its own cartilage and tissue surrounding the joints.
Some detoxification experts advocate fasting, while others do not. It is known that the components of any well-designed detox program will stimulate the body to cleanse itself, but people who are underweight, are undernourished, have weak hearts, have blood sugar issues or are ill should avoid fasting. Some studies have shown that restricting food intake can actually lead to bingeing.
Hemorrhoids are extremely common in industrialised countries and it is estimated that fifty percent of persons over fifty years of age have symptoms of hemorrhoidal disease. Although most people may begin to develop hemorrhoids in the twenties, the symptoms do not become evident normally until in ones thirties!
Facts On Protein
This extract is reprinted here with permission of the author from the book 'The Shaps Diet', by Maria Middlestead Publisher 'Penguin books 2004'. Natures Clinicals highly recommends this book.
Next to water, protein makes up the bulk of human body weight
- Fish and seafood
- Poultry and meat
- Animal milk (cow, goat, sheep) and milk products
These contain the best rations of essential amino acids (EAAs).
- Nuts and seeds
These contain less well utilised rations of ESSENTIAL AMINO ACIDS.
Animal protein is complete and easiest to absorb. Although a plant does not contain the ideal ratio of essential amino acids a meal including it can. There are several ways in which this can be accomplished;
Vegetables have the least protein. The best sources are the peas and beans which are technically members of the pod-bearing legume family. Heartier vegetables such as Brussels sprouts, corn and broccoli come next, then spinach, cauliflower, mushrooms, asparagus and potatoes. Many vegetarian cuisines instinctively utilize these facts to advantage, such as the traditional pea and potato filling in Indian samosas – every little bit helps. It is even more important to combine a selection of vegetables with at least two other proteins from different plant groups, such as with grains and legumes, or legumes and seeds, or grains and nuts. Any tasty vegetarian meal will naturally honour this principal as much for contrasting flavours and textures as for good nutrition. Here are some examples.
- Soup with lentils (legume) + multigrain seed bread (grain and sseds.)
- Baked potato with tahini (seed) + salad with chickpeas (legume) and croutons (grain).
- Stir-fried vegetables with mixed sprouts (legume) and cashews (nuts) + rice (grain) with sesame seeds (seeds).
This is a simplified and practical application of what has been called protein complementarity. The very best combination of plants for achieving optimal EAAs is a pairing favoured in most vegetarian cuisines: grains plus legumes. A meal with about 70 per cent grain and 30 per cent legumes provides high protein bioavailability, evident in such classic combinations as:
- Indian rice (grain) + dahl/lentils (legume).
- Mexian tortillas (maize-grain) + kidney beans (legume).
- Middle Eastern pita bread (wheat flour-grain) + falafel (chickpea-legume).
- American sandwich bread (wheat flour-grain) + peanut butter (legume).
- Kiwi toast (wheat flour-grain) + baked beans (legume).
Meals with several categories of plants can also have their protein level greatly enhanced by the inclusion of just small amounts of meat, fish, egg or dairy products. For most people there is no need to weigh portions and engage in other acts of obsession-relax, be creative and enjoy the results.