Living Fully Nourished

Identifying intolerances is one of the most important issues in order to find the diet that suits better for a person.
Almost every person that suffers some kind of disease, chronic o repetitive acute sickness, is affected by some kind of food intolerance. In some cases, avoiding this intolerance can even heal the person.
The symptoms of a food intolerance are delayed, from some hours to some days, to the contrary of an allergy which develops an immediat reaction. This is why intolerances are so difficult to find out.

It is difficult to test all foods that have some chance of being problematic. However, you can use different strategies to identify whether you have any kind of intolerance.
 

Whole foods are currently fashionable. Most diet food for loosing weight made of cereal is rich in bran, which comes from the same cereal or from added bran.
A part of the claim to keep the silhouette, are whole grains really so healthy? What are the benefits of whole grains, like whole rice or whole bread, versus the white ones?
 

The process of lacto-fermentation is the conversion of food sugars into lactic acid. All kind of food can be lacto-fermented: vegetables, fruits, cereals, milk, meat, fish, etc.. Through this process, food gains many virtues:


 

When we talk about gluten-free products we think rather in wheat, barley and rye, because the protein that they contain is the origin of celiac disease. But in fact, the definition of gluten is "a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough" (Oxford dictionary), that is to say, that all grains contain gluten in more or less quantity.
But is that the gluten in all kind of grains as bad?
Can the gluten represent a problem not only to celiac persons but also others?
What is gluten sensitivity?

 

From Mercola.com

Dr. Mercola gives detailed information about why Soy is not good for health, all based in scientific studies and stadistics of effects of soy in animals and humans.