In the media we can often find information about the thousand virtues of certain foods: omega3 in flaxseed that is good for the brain, phytohormones in soy that are good for menopause, garlic and onion are antibiotics, chocolate, coffee and wine are still claimed to be beneficial due to their anti-oxidant properties... But what about the harmful effects of these foods? Why are the effects of such as phytic acid in flaxseed; lectins, saponins, oxalates, digestive enzyme inhibitors and goitrogens in soy; alicin in garlic and onion; tannins in chocolate, coffee and wine; oxalates and histamine in chocolate and coffee not considered?
In this article we will address the issue of antinutrients, one of the most controversial questions from the point of view of the different nutritionist trends.

 

In this article we introduce the concept of health and disease from the point of view of Natural Hygiene approach. It has been abstracted from these two chapters:   “Introduction To Life Science As A Way Of Life" and “The Nature And Purpose Of Disease”.





 

In this article we introduce the concept of health and disease from the point of view of Natural Hygiene approach. It has been abstracted from these two chapters:   “Introduction To Life Science As A Way Of Life" and “The Nature And Purpose Of Disease”.





 

A research study shows that the innate immune system reacts against gluten in both celiac and non-celiac people producing interleukins, a kind of inflammatory substances. That means that we all are indeed sensitive to gluten.
The difference between celiac and non-celiac people remains in the adaptative immune system, that is to say, the antibodies produced against gluten.
In other studies, hundreds of diseases have been linked to gluten sensitivity. 
 

A research study shows that the innate immune system reacts against gluten in both celiac and non-celiac people producing interleukins, a kind of inflammatory substances. That means that we all are indeed sensitive to gluten.
The difference between celiac and non-celiac people remains in the adaptative immune system, that is to say, the antibodies produced against gluten.
In other studies, hundreds of diseases have been linked to gluten sensitivity.