A milk allergy is the abnormal immune reaction to the milk proteins, whey, casein, or both. Upon consumption of any milk product, the body identifies the substance as dangerous. Antibodies, more specifically immunoglobulin E, or IgE, are triggered to attack the milk protein. This same antibody also triggers the release of histamine, causing a systemic inflammatory response. It is the inflammation which causes the adverse reactions commonly associated with milk allergies including hives, vomiting, runny nose, watery eyes, itchy skin, and diarrhea. Milk free, casein free, and whey free diets often require the complete removal of dairy foods. Non-dairy substitutes exist as almond milk, coconut milk, soy milk and more.

Lactose is the milk sugar, the carbohydrate, made up of two simple sugars, galactose and glucose. When digested, the lactose is further broken down in the large intestines by lactase. Some individuals are lactase deficient and cannot convert the lactose, resulting in the negative effects of lactose intolerance including gas, bloating, diarrhea, and nausea. Lactose intolerance does not produce an immune system reaction as a milk allergy does. In lactose free foods, lactase is often added so that the conversion into simple sugars is already done for the body, eliminating the unwanted symptoms.

Picazzo’s caters to both lactose intolerance and milk allergies with dairy free cheese, coconut milk ice cream and more. Please just inform your server of your needs!

-Maya Nahra, RD, LD

There are indeed groups of folks who should not consume salt, in any form, but the fact is, the majority of us NEED it. Yep, need it. Let’s break down the three different kinds of salt you will find.

Table Salt

Most homes and restaurants have this white stuff sitting next to the pepper. It’s called table salt. Table salt is mined from rock or the ocean, blasted with heat, chemically treated, and mixed with anti-caking agents. The, once alive, sea salt is now dead, and void of its original calcium, magnesium, potassium and 90 other trace minerals and micro-nutrients. Small, insignificant amounts of iodine are added back into the now sodium chloride substance and called table salt.

Unrefined Sea Salt

Sea salt refers to the unrefined salt derived directly from the living sea. True, real sea salt is harvested in the same ways it was over 2000 years ago by French salt farmers. The salt is gathered by channeling ocean water into large trays and allowing the sun and wind to evaporate it, naturally. 100% natural sea salt maintains its integrity, all of the trace minerals are fully intact with the original, Mother Nature intended balance of sodium and chloride plus calcium, magnesium, potassium and other micro nutrients. These minerals are alive and are naturally grey (or pink or black) in color. Unrefined sea salt also retains its moisture; no anti-caking agents are added so the salt will naturally stick together in the bag.

‘White’ Sea Salt

Sea salt became popular a few years ago. At this point, mass production began and even bottles marked ‘sea’ salt on your grocery store shelves is now white and free flowing, meaning they have processed or bleached the unrefined sea salt and added anti-caking agents.

This salt business is the same concept as white vs. whole grain bread. Table salt or refined sea salt can cause problems in the body. Manufacturers, vendors, and restaurants reducing sodium in their products are a good thing. However, unrefined sea salt is essential to life. Our bodies were naturally designed to take in real, unprocessed sea salt. Why would we have salt taste buds if it were bad for us? We need real natural salt for protein digestion, carbohydrate digestion, adrenal function, cellular metabolism and brain development. Natural unrefined sea salt is the entire package, the way Mother Nature intended it to be… now why would you have it any other way?

Ps. Yes, it’s the unrefined sea salt you can find on the tables at Picazzo’s Organic Italian Pizza Kitchen!

We’ve heard of the benefits of ‘whole grains’ for years, so why are so many ‘going gluten free’ now?

Some experts suggest it is an increased awareness in identifying the symptoms coupled with better testing methods. Others believe it’s a product of our country’s wheat processing and fortification causing adverse reactions. Whatever the reason, it’s no secret that many are going gluten free.

For those with Celiac disease, removing gluten (the protein found in wheat, barley, and rye) is medically necessary. Eating gluten containing foods will spark an allergic reaction causing an array of symptoms including immediate digestive upset or worse, anaphylactic shock. However, parts of the celiac population are asymptomatic, experiencing no symptoms at all. If zero symptoms present themselves, long term, repeated gut offense by gluten can cause long term effects including, but not limited to, skin rashes, infertility, anemia, or even osteoporosis.

So steer clear even if you’re not allergic? Try it! Do know that you’ll be missing out on a few nutrients whole grain wheat offers which gluten alternatives, such as rice, do not. However, that does not mean you cannot replace those missing nutrients from a balanced, real food diet. One way is not bad while the other good, they are simply alternative means. In my personal opinion, our country consumes gluten (from wheat) in too great of amounts whether from processed wheat products themselves as hidden additives. Shifting our diet to include fruits and vegetables, clean meats (or veggie/vegan proteins), whole grains (gluten containing or not), legumes, and healthy fats, is not a bad idea.

Bottom line: Only YOU know what’s best for your body. Besides the healthy foundational foods, I (nor anyone else) can tell you what or how to eat to make you feel your best. That takes a bit of awareness. So go gluten free, maintaining a balance of nutrients, and see how you feel!

Cheers to a happy and healthy New Year!

Maya

Serving beer?

Most beers are made from barley, a gluten containing grain. The fermentation that beer undergoes does not remove gluten from this grain alcohol, nor any other grain alcohol. There are special beers sold that are considered gluten free. Typically sold at local health food stores, they are produced from non-barley, non-gluten containing grains. True gluten free beer will always be produced in a dedicated gluten free facility so as to avoid cross-contamination with barley and wheat used for other beers.

Serving wine?

Always a safer bet for the gluten free go-ers as wine is naturally gluten free. However some people experience adverse reactions to the sulfites. Sulfites or sulfur dioxide is a fruit preservative widely used in dried fruits as well as wine.  It is also produced by the human body at the level of about 1000 mg (milligrams) per day.  Consumption of food preserved with sulfites is generally not a problem except for a few people who are deficient in the natural enzyme to break it down.  For these people, the additional sulfites from food can be a problem. All wines contain sulfites.  Yeast naturally produces sulfites during fermentation so there is only a rare wine which contains none. Organic versions are not allowed to use added sulfites.

Serving liquor?

Liquor undergoes a process called distillation which does remove gluten from a grain alcohol. Also, the more distillations an alcohol undergoes, the purer it becomes. However, there are two scenarios where distilled liquor may still contain gluten: First, the source grains may still be present in the facility, and present the possibility for cross-contaminating the gluten-free final product post-distillation. Secondly, watch out for the flavorings, colorings, or any additional added ingredients. Some manufacturers will add these after the distillation process. These are often the case with some vodkas, brandy, scotch, whiskey and gin.

Of course, I wouldn’t be a good dietitian without mentioning wonderful, delicious, nutritious, gluten free…. water. You can have as much as you want!

Cheers to good health and Happy Holidays!

Maya

1 .Echinacea

What is it? Also known as Purple cone flower, Echinacea is a plant used by traditional Native American people as a natural antibiotic for treatment of cold and flu.

How does it help? Echinacea is known for its immune stimulating properties. It is an antiviral and antibacterial which can be used in larger doses at the onset of a cold or at a lower dose to help prevent colds or flu. According to a study conducted by the University of Connecticut, Echinacea can cut the chances of catching the common cold by 58 percent and reduces the duration of the common cold by 1.4 days.

How do you use it? Herbalists often recommend a total daily dose of 3 grams or 3-4 mL of Echinacea per day at the first sign of cold symptoms. It is usually taken in divided doses, with a dose every 2-3 hours. After one to two days, the dose is usually reduced. Incorporating it as tea or supplement into your everyday diet could be beneficial for prevention.

2. Lactobacillus acidophilus

What is it? Lactobacillus acidophilus or L. Acidophilus is a lactic acid producing bacteria, a specific type of probiotic, thought to have beneficial effects on digestion and overall health.

How does it help? This “friendly bacteria” is responsible for proper digestion of the food we eat. Excessive alcohol consumption, antibiotics, and food additives can kill them off, leading to irregularity, allergies, and a weakened immune system. Probiotics can hault the growth of disease-causing bacteria, such as salmonella and shigella-caused dysentery, various types of diarrhea, and virus-caused flu. According to a year-long study at the University of California, subjects who ate a 3/4 cup of yogurt daily had 25% fewer colds than non-yogurt eaters.

How do you use it? L. Acidophilus supplements can contain as many as one billion individual friendly bacteria per gram. The most common source for acidophilus is yogurt however, L. acidophilus is not present in all brands so check the labels.

3. Green and White Teas

What is it? Tea is a beverage made by steeping the dried leaves, buds, and twigs of a specific plant in hot water.

How does it help? Teas have been touted for their numerous health benefits including the ability to lower blood pressure, cholesterol, and prevent certain cancers. Their antioxidant contents also contribute to overall health by preventing damage to body cells and repairing damage that has been done. A natural anti-viral and antibacterial remedy, green and white tea act as natural immune boosters by stopping the growth of bacteria that causes infection.

How do you use it? Tea can be found in most supermarkets or as a supplement. For the creative and experimental cooks, teas can often be incorporated into cooking. Be sure not to over consume the caffeinated teas as this may affect sleep patterns which can in turn lower your immune system.

4.  Stress Relievers

What is it? Stress relievers include both behavioral tactics such as yoga, meditation, journaling, and laughter and herbal supplements including Siberian Ginseng root, kava kava, valerian, chamomile, lavender, poppy, hops, passion flower, and skullcap.

How does it help? When our bodies are under stress, we produce higher levels of cortisol, make unhealthier food choices, and compromise sleep patterns, all negatively impacting the immune system. Little research has been conducted in these areas however popular belief and a bit of common sense tell us to find relaxation aids and techniques that work best for us during stress.

How do you use it? Behavioral techniques can be used as often as you want with no side effects! Remember, if you decide to take an herbal supplement to check with your doctor for any contraindications or if you are thinking about combining an herbal supplement with your conventional medical treatment.

5. Garlic

What is it? Nicknamed ‘Russian penicillin,’ garlic is a member of the lily family, related to onions and chives, and frequently used in cooking.

How does it help? Garlic has anti-inflammatory, antiviral, antibacterial, anti-fungal, and anti-yeast properties. Garlic kills viruses responsible for colds and the flu, according to studies at Brigham Young University. Other studies suggest garlic boosts the immune functioning by stimulating infection-fighting T-cells.

How do you use it? You can take a garlic supplement or eat the garlic cloves. Eat garlic when you feel a sore throat coming on or as a decongestant. Try mashing one up in olive oil, balsamic vinegar and lemon juice for a salad dressing or chop with tomatoes, basil, and olive oil and spread it on whole wheat bread. If you opt for a supplement, try taking enteric-coated garlic pills which dissolve deeper in the digestive track and lessen the garlic taste. Use caution when taking garlic as a natural remedy because, like aspirin, garlic acts a blood thinner. Consult your doctor if you are already taking aspirin or prescription blood thinners.

NOTE: The U.S. Food and Drug Administration (FDA) does not regulate dietary or herbal supplements in the same way it regulates medication. A dietary or herbal supplement can be sold with limited or no research on how well it works. Always tell your doctor if you are using a dietary or herbal supplement or if you are thinking about combining it with your conventional medical treatment.

~Maya

The question then becomes: How do we supply ourselves and our families with good nutrition in a corrupt food society? Medical studies supply us with good general guidelines; they test hypotheses raised by scientists or by popular belief. Nevertheless, taking all your healthy-living cues from these studies will drive you crazy, and probably make you sick.

I believe good nutrition is a learning experience, one I have observed with my friends, family, and clients. They live happy, healthy lives, supported not by prescription drugs or clinical studies, but by their own powers of observation. They eat unadultered food including pure oils, clean meats, real butter, lots of fresh fruits and vegetables, fresh fish, and whole eggs. They get fresh air and sunshine, learn ways to de-stress, exercise, and even fit in red wine and chocolate. So what is good nutrition? Practice awareness; you already have the answer.

Top Five National Nutrition Month Picazzos Picks:

1. Sautéed spinach or broccoli – For just over 100 calories each, these hot, organic veggie plates offer a hearty, daily dose of Vitamins A and C plus calcium. Eat your greens!
2. Medium Greek Salad – For a complete meal at 500 calories, this gluten free salad option offers fresh vegetables with heart healthy Kalamata olives and an organic balsamic dressing with 5 grams of fiber and 17 grams of protein.
3. Avocado Delish – Hankerin’ for pasta? This gluten free dish is light and flavorful, topped with fresh avocadoes, it’ll cure any pasta craving for a mere 370 calories and 65 mg of sodium.
4. The Vegetarian – Grab a slice of the whole grain, thin crust, vegetarian gourmet pizza for only 270 calories, 5 grams of fiber, 15 grams of protein, 30% of your daily calcium requirements, plus one healthy dose of your daily veggies!
5. Artichoke Chicken – From the specialty gourmet pizza menu, artichoke chicken offers a fresh taste with hearty free range chicken, colorful peppers, fresh basil and mozzarella, and more! One slice of the original thin crust delivers 350 calories, 19 grams of protein, and 30% of your daily calcium requirements.

~Maya