Legumes are defined as ‘members of the pea family’ Legumes: Beans, Peas, Lentils, Soy and Peanuts Legumes contain Phytic Acid which binds to nutrients in food preventing their absorption, earning them the label ‘anti-nutrients’, the knock on effects of this is highly dependent on intake quantity. Legumes also contain galaco-ligosaccharides which are associated with digestive … Continue reading Legumes
An allergy is an inappropriate and excessive reaction of the immune system to an allergen. Allergies manifest as: ItchingInfections of the skin and earHot SpotsChronic diarrhoea and/or IBDVomitingSeizuresBehaviour Problems/HyperactivityPancreatitisChronic Liver DiseaseLethargyCancer Food Allergies The second most common allergen, known to cause all sorts of bowel issues due to food sensitivities and intolerances are caused by … Continue reading Phenols
The origins of Soy date back to China, where it remained resident until around 1895 when the Japanese began importing it as a fertilizer. It was not imported into Europe until 1908, but had been used as a forage crop in America back in 1879, and was used as hay until the 1920's, however the advent … Continue reading Soy
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