The Last Furlong

Comments on the race of life.

When I was young, this was called food

6 Comments

Today I watched TV where they were talking about the Government regulations that all food outlets must list allergens on their foods. There are fourteen main allergens.

The rise of this strange new condition called “allergic to” seems really serious – and utterly foreign. Food is not food any more. Its become our enemy..

Celery This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

Cereals containing gluten Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

Crustaceans Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.

Eggs Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

Fish You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

Lupin Yes, lupin is a flower, but it’s also found in flour! Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.

Milk Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.

Molluscs These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews

Mustard Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

Nuts Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

Peanuts Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

Sesame seeds These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.

Soya Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

Sulphur dioxide (sometimes known as sulphites) This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

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Author: thelastfurlong

I'm someone also pounding the Path, just like you.. I'm retired, going into Old Age and loving my life. I'm hoping to remain happy and well for as long as possible. Old Age is not SO bad - yet!

6 thoughts on “When I was young, this was called food

  1. Some foods are an enemy to some of us, and quite a serious one. I often feel much better if I don’t eat at all because it is really hard work sorting out exactly what I am allergic to. Especially when most doctors still think it is all in the mind. They should have seen me the last time I ate a handful of Walnuts as I sat on the lavatory all night with a bucket on my lap, wishing I was dead.

    And don’t bring any shell fish anywhere near me, much as I love shell fish.
    But that’s just the really bad stuff. Most of the rest of it just makes me feel ordinarily ill.

    Totally unadulterated fresh meat and vegetables are about it. Try living on that interminably, especially when you would murder for chip sandwich or a piece of cake.

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  2. Coincidently the daily mail carries a story on the front page: bacon and red meats are to be added to the encyclopaedia of carcinogens. Isn’t the WHO wonderful.

    Looking on the bright side the price of red meat will fall and I love it. Not so good for the farmers that produce it mind, they are already struggling from continually having their wallets wrung out by the supermarkets.

    No smoking, no drinking, eating proscribed foods only, now be a good little economic unit and get on with your work,

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  3. As an aside my wife suffers from crohn’s disease and is celiac.
    On your reply: It didn’t used to be like that, indeed it didn’t. I put both of these conditions, and many others, down to antibiotic use history. When my wife was young these new miracles were handed out like smarties. It will never come out as the litigation aspect would be monumental.

    Another modern culprit is the obsession with cleanliness, sanitise everthing, don’t let your children play in the dirt, don’t let the dog lick you. The greatest danger we face now is cleaning ourselves to death. If you don’t use your immune system you’ll lose it. The longer you hide from bacteria the more it’s going to bash you when it finds you……………….and it will. We are already in the crisis of diminished antibiotic efficacy and it isn’t going to improve.

    The old adage the meek will inherit the earth could also be applied to the grubby will inherit the earth.

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