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Having a food intolerance is not the same as having a food allergy. If you have a food allergy, your body identifies problem food as a “toxic invader” and goes into anaphylactic shock when it is ingested.

Food intolerance is also linked to your body’s sensitivity to certain foods however it is not immune mediated. Food intolerance is sometimes caused by intestinal lining damage. In a perfectly healthy person, the intestinal lining which contains small holes, acts as a filter by preventing undigested particles of food and toxins from entering the bloodstream and allowing nutrients through.

However, if these small holes become enlarged then the intestinal lining’s ability to act as an effective filter is reduced. This is called “Leaky Gut” and it can cause a number of food intolerances. Recent research has shown that Leaky Gut can cause eczema and asthma.

However, there are plenty of other food intolerances that are not caused by Leaky Gut and are instead just to do with the fact that your body finds it difficult to cope with certain types of food.

Food Intolerance Testing

If you find that you suffer regularly from migraines, bloating and abdominal pains or any other on going physical complaint, then you might have a food intolerance.

The only way to identify this is through food intolerance testing. There are a number of ways to conduct food intolerance testing. We recommend the food intolerance indicator test as a first step. This is a simple blood test that identifies whether or not you actually have a food intolerance.
If the result comes back positive, then you can arrange to have further in-depth food intolerance testing to find out exactly which foods are causing you problems. Since the second test is more expensive than the first, it is better to start off with the food intolerance indicator test. That way, if you don’t have a food intolerance you won’t have wasted money on the second test.

Food intolerance testing is a simple, quick and affordable way to getting on the path to good health and a sense of well being.

By: Elizabeth Harfleet

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food & drink

There’s nothing better than driving along and smelling the sweet scent of someone grilling ribs, burgers, pork chops or chicken. Don’t you get hungry right away? Duplicate those wonderful smells of BBQ ribs, pork chops, or chicken on your own grill with the following recipes and enjoy making someone else hungry when they smell yours cooking!

Grilling and BBQ techniques are different. Grilling is accomplished by searing the outside of the meat to seal the juices inside and create a moist meat with very little fat left when it is finished cooking.

Actual barbecue (as a noun) is a slow cooking technique where large quantities of meat are cooked over coals at a low temperature for a long period of time. Barbecuing is really meant to serve large groups of people and turns your party into an event! Use this type of cooking on the weekends instead of a weeknight (simply due to the time it takes to do it right).

First, here are some BBQ tips:

If you are grilling on a charcoal grill, make sure the charcoal is in a single layer and goes about 1 to 2 inches beyond the area of the food on the grill. Only use the amount of starter fluid necessary to get the fire going.

When you are barbecuing, always use tongs to turn the meat. Using a fork will put holes into the meat, the natural juices will escape, and as a result, your meat will be chewy at best.
Turn your meat only once when grilling. Use the lid to keep the heat in, which will help to cook the meat evenly.

If you are using BBQ sauces that contain tomato or sugar bases, add these to the meat at the end of the cooking time, since they burn easily.

Barbecue Sauce

Begin this recipe by cooking a small onion in a bit of vegetable oil over medium heat until it is tender. Add some garlic cloves (to taste), a few red pepper flakes, and a dash of chili powder (to your taste) and cook for about one minute. To this, add about 1 to 2 cups of ketchup, a half a can of beer, a