Health and nutrition

CELIAC DISEASE AND OTHER ALLERGIES

Although recent studies show that between 0.3% and 1% of the population suffer from celiac disease, it often remains undiagnosed. (Source: World Journal of Gastroenterology).
Having a strong genetic component, celiac disease requires a correct diagnosis and be kept under control and as early as possible to. Otherwise, it can give rise to serious conditions such as infertility, osteoporosis, anemia and, in some cases, even certain cancers.

However, celiac disease is easier to keep under control than other autoimmune diseases such as multiple sclerosis, diabetes or rheumatoid arthritis because there is an important element that generates this body reaction, namely gluten.

According to gluten.org, at least one in ten people is sensitive to gluten or develops total intolerance to it. There are also a number of autoimmune diseases associated with gluten intolerance such as fibromyalgia, chronic fatigue, rheumatoid arthritis, thyroid disorders and diabetes.

FOOD ALLERGIES

Food allergies affect about 6% – 8% of children under 3 years and up to 3% of adults. (Source: International Journal of Environmental Research and Public Health).

Food allergy is a reaction of the immune system that occurs immediately after an allergenic food is consumed. It is enough to ingest a small amount to produce side effects such as respiratory or digestive problems. In rare cases, complications can be more severe and life-threatening, causing severe symptoms or even anaphylaxis.

A much more common but less serious condition that generates major discomfort is food intolerance.

The most common signs and symptoms of food allergies include:

• Dizziness or itching in the mouth
• Hives, itching or eczema
• Swelling of the lips, face, tongue and throat or other parts of the body
• Wheezing, nasal congestion or respiratory problems
• Abdominal pain, diarrhea, nausea or vomiting
• Dizziness, lightness or fainting

In adults, most food allergies are triggered by certain proteins from: crustaceans (shrimp, lobster and crab), peanuts, tree nuts, fish.

In children, food allergies are usually triggered by proteins from: peanuts, nuts, eggs, cow’s milk, wheat, soybeans.

Sam Mills recommends:

The best way to prevent an allergic reaction is to know and avoid foods that produce those specific signs and symptoms. While for some people this is only an inconvenience, for others it is a very difficult task. Also, some foods – when used as ingredients in certain foods – can be well hidden.

Sam Mills products do not contain gluten or allergens and are recommended to both adults and children, representing a healthy, nutritious and clean alternative to enjoy the unmistakable taste of your favorite foods.

DIABETES, OBESITY AND HEART DISEASES

Diabetes is a pancreatic disease. If it usually ensures the constant level of glucose in the blood secreting insulin, in pathological situations, as a result of carbohydrate intake such as sugary foods or carbohydrates in food, glucose tends to increase.
When the decrease in insulin secretory pancreatic cell counts occurs until their complete disappearance, the blood glucose level can not be properly controlled and altered glycaemia (over 115 mg / dl = normal maximum value) will be recorded and Diabetes is diagnosed. (Source: csid.ro)

The following statistics presented by the American Heart Association (heart.org) reveal the strong link between cardiovascular disease and diabetes.
• At least 68% of people aged 65 and over who have diabetes die from a form of cardiovascular disease; 16% of these people die from stroke;
• Adults with diabetes are 2-4 times more likely to die from heart disease than adults who do not suffer from diabetes.
• The American Heart Association considers diabetes to be one of the 7 major (controllable) risk factors for cardiovascular disease.

Diabetes is a treatable disease, but even when blood glucose is controlled, glucose increases the risk of heart disease and stroke. This is because people with diabetes, especially those with type 2 diabetes, may have the following conditions that also contribute to the risk that these patients develop cardiovascular disease:

High blood pressure (hypertension)

It has long been recognized as a major risk factor for cardiovascular disease. Studies show a positive association between hypertension and insulin resistance. When patients have both high blood pressure and diabetes (which is a fairly common combination), their risk of suffering from cardiovascular disease doubles.

Abnormal level cholesterol and high triglycerides

Patients with diabetes often have cholesterol levels that are not considered “healthy”: LDL cholesterol (“bad”) is high, HDL cholesterol (“good”) is too low, and triglycerides reach high levels. This triad on the lipid profile often occurs in patients with premature coronary artery disease. Also, the above triad is characteristic of a lipid disease associated with insulin resistance, called atherogenic dyslipidemia or also called “diabetic dyslipidemia” in patients with diabetes.

Obesity

It is a major risk factor for cardiovascular disease and has been strongly associated with insulin resistance. Weight loss can improve cardiovascular risk, may decrease insulin concentration and may increase insulin sensitivity. Do not forget that obesity and insulin resistance have also been associated with other risk factors, including hypertension.

Sam Mills recommends:

Low-carbohydrate diets can help prevent or improve serious health conditions such as metabolic syndrome, diabetes, hypertension, and cardiovascular disease. In fact, almost any dietary regimen that will help eliminate excess weight can reduce or even reverse the risk factors for cardiovascular disease and diabetes.

Low carbohydrate diet can improve high density lipoprotein (HDL) and triglyceride levels slightly more than moderate carbohydrate diets. This is due not only to the number of carbohydrates you consume but also to the quality of other food options. Vegetable protein from legumes – are generally healthier choices.

HEALTHY DIGESTION

Digestion occurs mostly in the intestines, not in the stomach. The intestinal transit is the process of moving the bowl through the intestines.
Food consumed daily begin their journey in the digestive tract where they are split into nutrients (carbohydrates, amino acids, fatty acids). Further, these will be absorbed through the intestinal wall and enter the bloodstream. From here they will be processed and sent to cells.

When the intestinal transit is normal, bacteria in the intestinal flora process food debris in the colon, which will then be eliminated as feces.
Different transit disorders can occur because of sedentary, stress or unbalanced diets. Manifestations can be seen at the level of the delayed stool, stagnation in the colon and intoxication of the body. When toxins are not discharged from the colon, they will be reabsorbed, going back into circulation and leading to auto-intoxication.

The alert and chaotic life, stress, unhealthy eating habits, based on excessive consumption of products with preservatives, additives, emulsifiers and synthetic dyes, irrational auto-medication are just a few of the factors that can unbalance the digestive system.

Bowel transit disorders and irritable bowel syndrome

Irritable bowel syndrome is one of the long-term disorders of intestinal function. Strongly influencing the intestinal transit, this affection occurs in women rather than in men (up to two times more often), and the causes can be both medical (hormonal changes, food allergies, infections) and lifestyle (stress, anxiety, poor nutrition, antibiotics or other long-term medicines).
Symptoms can be both diarrhea (associated with irritable bowel syndrome) and constipation. Symptoms such as bloating, intestinal noise during digestion, abdominal pain, improper digestion, painful defecation, back pain, poor general feeling, constipation, tiredness or weakness may be observed.

Sam Mills recommends:

A diet rich in fiber normalizes intestinal movements and helps maintain bowel health. A diet rich in fiber can reduce the risk of developing colon problems. Studies have also shown that a fiber-rich diet is correlated with decreasing the risk of developing colorectal cancer. (source: Fiber and Colon Cancer, National Center for Biotechnology Information)

vegan and vegetarian

Vegetarian diets involve multiple layers of meat exclusion from the diet: from vegan (a lifestyle that excludes any animal products), vegetarian or ovo-lacto-vegetarian (does not consume meat or fish but can consume products of animal origin such as eggs and dairy products), pescatarian (consumes over and over) to flexiteriana (people who occasionally include animal products in a majority vegan diet).
The vegetarian diet involves low consumption of saturated fat and cholesterol, and high fiber, magnesium, potassium, vitamins (C, E, folate), which benefits our health. On the other hand, there are a number of nutrients that are found in small amounts, or not at all, in foods of vegetable origin. These include vitamins B12 and D, calcium and omega-3 fatty acids. For this reason, the Association of Dietitians in America emphasizes the importance of a well-planned and nutritionally appropriate vegetarian diet.
Such a diet is considered appropriate for any age, including pregnant or breastfeeding women. As for proteins, vegetarian diet can meet daily needs if a variety of plant protein sources are incorporated.
Specifically, legumes (such as beans) have a better nutritional profile than cereals (such as wheat) in terms of proteins in general and lysine content in particular (an essential amino acid).
Sam Mills products are suited and recommended for a vegetarian or vegan diet.

DIET AND FITNESS

You can choose a diet with fewer carbohydrates to help you in a weight loss process, when you want to change your eating habits or when you just like to eat certain types of foods that are richer in the protein.

The role of proteins

Proteins help build and maintain muscles and provide a sense of satiety.
Athletes, very active people, and those who have a diet-focused diet often need more protein to build and maintain muscle mass.
The beneficial effects of pasta protein intake are especially important for people who have a vegetarian or vegan diet for which the daily intake of protein can be a challenge.

The role of carbohydrates

Usually, carbohydrates are not our enemy. Many foods rich in carbohydrates are full of vital nutrients, from digestion – friendly fibers to zinc, iron, magnesium and folate. In addition, carbohydrates give us energy and give the brain, red blood cells and the central nervous system the fuel they need to work at full odds.

But not all carbohydrate-containing foods are created in the same way and many of them are even free of fiber. You get carbohydrates, but without other nutritional qualities. Examples of such foods are generally wheat products, white potatoes, etc.

Weight loss

Most people can lose weight if they limit the number of calories consumed and increase the level of physical activity. For example, in order to lose between 1 and 1.5 pounds a week, it is recommended to reduce your daily calories by 500 to 750 calories. (source: verywellfit.com)

However, recent studies show that a low carbohydrate diet is more effective than a low-fat diet in terms of weight loss and reduced risk of developing cardiovascular disease. A 2015 analysis found that richer, low-carbohydrate-rich diets can offer a slight advantage in terms of weight loss and fat loss compared to a normal diet, triggering metabolism. (source: Effects of Low-Carbohydrate Diets versus Low-Fat Diets on Metabolic Risk Factors: A Meta-Analysis of Randomized Controlled Clinical Trials, National Center for Biotechnology Information)

Other Benefits

A low carbohydrate diet can improve high density lipoprotein (HDL) and triglyceride levels slightly more than moderate carbohydrate diets. This is not only due to the number of carbohydrates you consume but also to the quality of other food options. Vegetable protein from legumes – are generally healthier choices.
See the Sam Mills product range with low carbohydrate and high protein content!

ABOUT ORGANIC FOOD

Living healthily means first of all eating healthy and making food choices with certifications that provide quality assurance.
The main coordinates to be followed are the safe consumption of food, keeping it in proper conditions, and preserving the maintenance of a healthy diet. Besides that, it is important to eat fruits, vegetables, whole grains and good fats.
The way food is grown has a huge impact on health and the environment.

What does organic mean?

Regarding food, the term “organic” refers to the way of cultivation and production of agricultural products, which must meet a number of specific indicators to be considered and labeled as such. Some of the most important requirements are for farmers not to use synthetic pesticides, genetically modified organisms or petroleum based fertilizers or sewage sludge.

What are genetically modified organisms?

Genetically modified organisms are plants or animals whose DNA has been modified. These products have undergone short term tests to determine effects on humans and the environment, not knowing their harmful effects altogether.
In most countries organic products do not contain genetically modified organisms.

Organic food

Organic food supply has grown heavily in recent years to respond to consumers’ need to benefit from healthy and affordable food.
Organic food is produced using ecological methods that totally exclude the use of synthetic food cultivation and protection solutions such as pesticides or chemical fertilizers. Organic foods are those that have not been processed by irradiation, industrial solvents or chemical feed additives.
Manufacturers who have the right to market organic food are required by state legislation to obtain official certifications that certify the purity of products, so they meet a number of standards imposed by international organizations.