Thought for Food Blog

Introduce eggs and peanuts early in infants' diets to reduce the risk of allergies

Posted by Josh Newport

01-Oct-2016 11:30:00

This post was originally published on The Conversation, and was written by  from the The University of Adelaide and  from the Murdoch Childrens Research Institute.

In the 1970s, when we were in school, food allergies were rare. But Australian children now have the highest rate of food allergy in the world. Up to one in ten infants and two in ten school-aged children have a proven food allergy.

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Topics: nutrition, allergies and allergens, coeliac, wheat, eggs, nuts, child nutrition, health

Gluten-Free Diets. Are They a Fad?

Posted by Chris Cattini

02-Nov-2015 09:00:00

Gluten-free diets have long been recommended for those with coeliac disease, but why are so many other people avoiding gluten? Is it an affectation adopted by the middle class worried well consumer, or is there a scientific basis to gluten avoidance, even for people who are not suffering from coeliac disease?

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Topics: allergies and allergens, coeliac, gluten free, intolerances, grains, nutrients, wheat, immune system, retail and marketing, carbohydrates

Italian Health Concerns

Posted by Dave Howard

15-Mar-2013 09:35:00

Obesity and related syndromes

Italian culture places high value on food; Italy is renowned for its cuisine, and meals are important and lengthy events for many Italian families.

Additionally, in their article published in the journal Tumori, Pala et al highlight that the Italian diet typically consists of a high proportion of fatty foods – butter, cheese, cakes, meat, etc. As a result, a problem in the Italian community is the presence of overweight and obese individuals.

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Topics: allergies and allergens, coeliac, gluten free, diabetes, obesity, cardiovascular health, fatty acids

Ancient Grains

Posted by Naomi McGrath

02-Nov-2011 15:13:00

Cereals such as wheat, rice and corn are an important part of the human diet worldwide. They are the most widely grown of all crops and are consumed frequently, either on their own or in products such as breakfast cereals, bread and pasta.

Yet more and more people are beginning to turn to alternative cereals, such as millet, sorghum and ancient wheat varieties, and pseudocereals, such as quinoa, amaranth and buckwheat, to supplement their diet. The increased interest in these products, commonly referred to as "ancient grains", is thought to be related to increasing consumer demand for healthier products and a growing awareness of the beneficial properties of whole grains.

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Topics: rice, cereals, healthy eating, coeliac, gluten free, intolerances, superfoods, grains, nutrients, functional foods

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