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Sugar is involved in, and even the direct cause of, many issues such as:

• Weight gain
• Insulin resistance
• Foggy thinking
• Difficulty concentrating
• Sudden rising and falling of energy levels
• Yeast infections
• Interference in mineral absorption
• Tooth decay and Gum disease
• Upsetting the delicate balance of the flora of the gut
• Sleep Disruption
• Increase appetite causing you to eat even more
• Headaches

But wait, there’s more! Studies show that sugar can be linked to depression and anxiety too. Hopefully this is enough to raise awareness and initiate a desire to eliminate sugar from the diet.

As discussed yesterday Leaky Gut Syndrome is a condition where there is damage to the intestinal lining and larger particles of food, food that has not been digested entirely, and other toxins, pass through into the body when they shouldn’t.  In other words, they “leak” out.  When these “invaders” make their way through the intestinal lining, the immune system responds by making antibodies and the body thus reacts with symptoms.  Because of the stress Leaky Gut Syndrome puts on the body, there is a huge impact on how one feels both physically and mentally.  Often, people are misdiagnosed with another condition, when really, Leaky Gut Syndrome is the culprit.

As far as the relation between Leaky Gut Syndrome and a food allergy or food sensitivity, what happens is that when foods permeate the intestinal lining due to Leaky Gut, the body starts to see it as an invader and waalaaah, the birth of a food sensitivity.  It is, however, a chicken and egg scenario, because consuming foods that one is sensitive or allergic to can cause break-down of the intestinal wall and can birth new food sensitivities.

One of the best and most fascinating books we’ve come across on this subject is I Was Poisoned By My Body by Gloria Gilbere.

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Thanks for reading.  Still more to come on Leaky Gut Syndrome in the next few days!

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Barnes & Noble Synopsis:

Diagnosed with a variety of food allergies after the birth of her first child, Elizabeth Gordon thought her dream of becoming a professional baker was over. But rather than give up, she decided to re-create her favorite childhood treats using ingredients that were safe for food allergy sufferers like herself.

The result of her efforts is in your hands—an entire book of desserts so good that even those without allergies won’t know the difference. Baking without traditional ingredients might seem daunting, but Allergy-free Desserts makes it easy with baking tips and simple tricks for mouthwatering treats that are safe for people with allergies, celiac disease, or any other condition that requires adhering to strict dietary guidelines.

These recipes include cookies that will make the kid in you grin, dessert bars that are bar-none delicious, and cakes of all kinds. Donuts and lemon sugar cookies taste just the way you remember them. Lemon Squares and Red Velvet Cake will delight kids and adults alike. Gooey and rich chocolate brownies are no longer off limits, while allergy-safe pie crusts mean you’ll never have to go without American classics like apple or Key lime pie. If you’re in the mood for a cold treat, try Elizabeth’s one-of-a-kind Fudgsicles! And what about breakfast? You’ll find plenty of options for muffins, pancakes, scones, and more. Allergy-free Desserts proves that with a little ingenuity, you can still enjoy almost any sweet treat.

In addition to these crowd-pleasing recipes, you’ll also learn how to use allergy-free alternatives in your own favorite recipes. Instead of wheat, use gluten-free garbanzo bean flour and create wonderful textures in cakes andcookies. Xanthan gum makes your baked goods rise just like traditional recipes, but without the gluten. Flaxseed meal is not only a great egg substitute, but it’s also high in fiber and healthy Omega-3 fatty acids. Mix cider vinegar and rice milk to create the perfect replacement for buttermilk. There’s almost no limit to what you can bake!

Each and every one of these luscious desserts is completely free of gluten, dairy, nuts, soy, and eggs. With 82 recipes accompanied by gorgeous full-color photos, you’ll never run out of delightful dessert options. Finally, allergies don’t have to hold you back. With Allergy-free Desserts, you’ll enjoy all your favorite desserts without fear—and without sacrificing the flavor!

Biography:  Elizabeth Gordon is the founder and owner of Betsy & Claude Baking Company, a mail-order gluten-, dairy-, egg-, soy-, and nut-free bakery. She trained in cake decorating under Toba Garrett at the Institute for Culinary Education. For more information, visit Elizabeth’s Web site: www.betsyandclaude.com.

Parve is a Hebrew term and pareve is the Yiddish term.  These words are descriptions for foods without any meat or dairy ingredients.  Pareve always means that a food is dairy-free enitrely . . . no casein, no whey, no lactose, no milk protein . . . nada!  But it also means so much more.

Pareve foods contain absolutely no meat or dairy derivatives, and have not been cooked or mixed with any meat or dairy foods. The reason behind this is that Jewish law prohibits mixing meat and milk and so, people following that faith simply need to know.

While the law states no meat, fish, however, is not parve according to modern Jewish laws.

There are processed parve foods such as pasta, sodas, coffee, tea, candies and snacks.  Most grocery stores carry commercially produced parve processed foods, like bread and if they are certified parve, you can be sure it is dairy-free.

Interestingly, eggs are sometimes parve and sometimes non-parve.  Eggs from kosher birds are considered parve.  This is assuming they are also blood-free because blood is strictly prohibited under the kosher law.

It is crucial to err on the side of caution when it comes to parve and not necessarily go by the list of ingredients.  Many products that might appear parve are not due to cross-contamination.  Specifically, they were produced in a facility that also produces other products containing milk.  Further, the FDA allows manufacturers to omit dairy from their list of ingredients if it is below a certain amount.

If you look in the box, packaging or container, however, and it has the pareve marking, called the “hechshar” or states that it is certified pareve, you can be pretty sure you are safe, especially if it was manufactured in the United States, Israel or European countries.  Note, there have been claims that foods imported from other countries, such as China, have displayed the pareve marking, but do indeed contain milk ingredients.  Still, that is quite unlikely.

Dairy Sensitivity Info

There are simple blood tests you can take that will tell you positively whether you have a Dairy Sensitivity.  Those tests are great and strongly recommended for all the population having any health problems whatsoever and no matter how minor.  The problem is that you may have a sensitivity that does not show up on those test.  Perhaps you have a low level intolerance that affects you greatly, but is not enough to show up on a blood test.  Therefore, if you feel bad after you eat dairy, it is likely you have a dairy sensitivity and you should therefore avoid dairy completely.