Rialian's Realm

Thoughts and Considerations

Food and fun….

by rialian - March 24th, 2011.
Filed under: Uncategorized.

According to the Cornucopia Institute, the United States Department of Agriculture (USDA) has confirmed that it will allow products containing unapproved synthetic additives in processed food labeled “organic” for an indefinite grace period.


===This sort of thing annoys the heck out of me.  When I go to get (whatnot foodstuff), I would prefer it to be simply (whatnot foodstuff).  My allergies are fun enough to deal with as it is.  I am rather annoyed that I have to be careful about what is in my BREAD, due to additives like SOY.  (sigh) Adding random substances to foodstuffs makes life more difficult. 

===Folks joke about elven sorts and otherkin in general having weird allergies.  A friend of mine was remarking that they may not be all that weird, it may be more that we are a bit more sensitive to things that are not properly termed “food”, and we simply observe that we are reacting to something, and actually do something about it.

===I am not certain I fully agree with them, but they do have a point. 

===One of the things that has led me to being more into things like sustainability and producing my own food has been the allergies and sensitivities I have.  The way things are going, I may soon not be able to eat almost anywhere outside what I know has been grown properly.  I keep getting rather clear notes from the universe that this is where things are going, every time I come across articles like the one linked to above, or I get a reaction to something I eat that I should NOT be reacting to, but do because someone thought that they should add something, or not note the change in formula/recipe …or like a conversation that I had with a friend that has been rather badly affected by increasing allergies…who decided to explore something I suggested they check out.

===You see, their allergies have been getting worse and worse…really kicking them down.  I suggested that maybe they might look at cutting gluten out of their diet.

===Allergies started decreasing.  Their ability to concentrate is improving.  This is after about a week or so of trying this out.  It is quite possible that a low end reaction to gluten was dropping their other allergy thresholds so that EVERYTHING was affecting them.  (yes, they could be called a bit fey..) I know someone else whose Crohns was being more problematic due to soy. (allergies forming relationships…to make the bearer’s life EVEN MORE FUN!  Whee!)

===I do wonder at the increase in various food reactions/sensitivities, and wonder if perhaps the upswing in gluten reactions are related to pesticide use…perhaps something we have not yet really tested for, a protein switch? 

===Anyway….just ranting a slight bit as food reactions are something I get to deal with, and adulteration of food in forms of fortification, or genetic manipulation, or added ingredients for whatthefrig reason, is a real issue for me. (sigh)

5 Responses to Food and fun….

  1. I am gluten intolerant, and I think the upswing in numbers is due to a multitude of factors

    a) it is possible to survive today, even if one isn’t properly diagnosed, as we have access to much more varied food than our grandparents and ancestors had.

    b) If anyone reports to his doctor today with weird tummy behaviour, the first thing they do nowadays is to test for gluten intolerance. More tests (close to a screening) results into more known affected people. Still, the Swiss coeliac society talks about a blacknumber of 1 out of 6 coeliac persons knows about his/her condition.

    c) That’s the controversial point. I myself keep asking me where this large number of coeliac patients comes from. In Frankfurt they recently run a screening, and came up with 1 coeliac person to 100 unaffected. That’s a massive number.
    The discussions run from “it’s Earth’s way to deal with overpopulation” or “Europeans are genetically a fail” (well, the second point has something, over 2/3 of Swiss people have bad eyesight and need glasses.

    d) the connection to elves: I didn’t know about your food intolerance, but I am not astonished. Stephen’s also affected, though he has other problems and some weird allergies (e.g. metallic salts in deodorants). I dare to say – not every coeliac is elven, but many elves (apparently) have food intolerances.

    I completely agree. Weakening up the label of “organic” doesn’t do any good. My feelings are – the industry realized that many consumers would prefer to have “organic” food, and as they can’t produce it properly, they’d prefer to weaken any regulations.
    I don’t like that at all.

    Wee side note:
    Swiss Bio (organic) organisation “Knospe” has even an approval stamp for IP (farms what are in the change-to-organic-production-period), so the consumer would know that the farm where that salad/taters/milk comes from hasn’t fully changed to organic yet, but is still working on it. (usually they have a 5 year period to convert to organic, as it’s very difficult to go from 0 to 100% in one single year)

  2. ///a) it is possible to survive today, even if one isn’t properly diagnosed, as we have access to much more varied food than our grandparents and ancestors had.

    ===Well, we do and we do not.  Food variety superficially has increased, but from what i have seen the main ingredients have become more standard.  Some things are in most things, as it were…when before you could easily find things separate.  We have lost a lot of varieties that were regional of our foodstuffs…

    ///b) If anyone reports to his doctor today with weird tummy behaviour, the first thing they do nowadays is to test for gluten intolerance.

    ===True, it MIGHT be that we are testing more for things…but people in general seem to be expressing more low-level food issues..(which also might be from more awareness of said things, more focus…)

    ===The genetic thing might also be linked to folks eating things that their bodies are not getting what they need from the foods they are now eating.  I take pretty much any food theory with a bit of salt (grins), but I do think that there is something to what the folks at http://www.westonaprice.org/ are chatting about (they are rather evangelistic in behavior, I will agree…but I think that they are right in a few things as well.). 

    ===Yep, many elven sorts do seem to have food issues.  I was having a conversation with a friend who was positing that it may be more that we tend to note something being “wrong” sooner, and try to do something about it…(as she was looking at how stuff has come out that stuff that we were all no longer being able to call “food” is now becoming a problem for supposedly normal folks…..

  3. ===Fully agreed on the weakening of the concept of “organic”.

    ===I think labeling protocols are a good thing, when you can trust the definitions to stay honorable…(grins) Ours are definitely going the wrong way.

  4. Varied foodstuffs – as every so often I wrote only half of what I was thinking.
    With more variation: We ate polenta (maize), rice, potatoes, pasta and bread in our daily diet. So even if I couldn’t digest the pasta and the bread, I could obtain some nourishment from rice and polenta. If I look back, only 100 years ago these foodstuffs would have been a luxury in our area, 200 years ago potatoes only begun their victory through the kitchens and bellies here.

    I agree on the fact that we are loosing many varieties today. Not only the famous “pro specie rara” tomatoes, but also cattle. Modern (not organic) agriculture works on a very narrow genetic pool, and the final product arriving at the consumer has little to do with all the varieties what would exist.

    Thank you for the link, it promises a very interesting read. Though I am amazed once more that soy has such a wide article range – the only place I actively encounter soy is in a) Tofu, and b) soy-based-lecithin in chocolate. Or sometimes as sprouts on a salade.
    But otherwise… No clue where it might be (mis)-used in industrial food.

    It may be that we react different or more sensitive to “wrong” food – And I simply can’t call it healthy what’s on the “non-food-food” market. Not even for those persons who apparently can digest anything.

  5. ===I do not know your area, but soy is in EVERYTHING here.  Soy flour in bread, soy oil in most everything else.  Cheap chocolate is an issue, as they use the lower-quality (I assume GMO) Lecithin, that they get from soy.  The protein isolate is added to things willy-nilly.

    ===A lot of places fry in soy oil now.  And then….there are the damned candles made with soy. 

    ===I react worse to the GMO soy, from experience.  I have seen some studies that claim that GMO soy has more allergens in it.  I am not surprised.

Leave a Reply