Dairy (Lactose) Free
Lactose intolerance is not an allergy. It occurs when the digestive system is unable to produce enough lactose; the enzyme needed to breakdown the lactose sugar in food. Left undigested, this sugar ferments and can cause nausea, diarrhoea, bloating, cramping and gas.
Many people treat this condition by taking lactose pills to help digest milk products, while others choose to avoid dairy all together. Some ingredients to avoid include liquid, skimmed and powdered dairy milk and lactic acid.
A true milk allergy involves an immune system reaction to one or more milk proteins such as casein. The symptoms are similar to lactose intolerance but can also include bronchospasm, itching, hives, shock or hypertension. Other ingredients to avoid, including those listed above are sodium caseinate and casein.
There are a number of dairy-free products available that offer similar usage, nutrition and taste to dairy milk. Rice and soy milk are commonly available as are non-dairy frozen desserts. For those concerned about meeting daily requirements of calcium, non-dairy sources include calcium-fortified orange juice, sardines with edible bones, raw broccoli, sea vegetables, kale and enriched rice and soy milks.
Humdinger goes to extremes to keep equipment and ingredient structure dairy free. We believe dietary restrictions do not mean sacrificing entire food categories or flavour. Chocolate lovers who suffer from lactose intolerance can enjoy the rich flavours of chocolate again in baked goods, desserts and at snack time.
For more information on lactose intolerance, visit these sites:
www.dairyfreeuk.com
www.lactose.co.uk
www.lactose.net
Organic
The term "organic" refers to how food and fibre are grown and processed. Organic foods are grown and produced without the use of growth hormones, antibiotics, genetic engineering and most synthetic pesticides and herbicides. These foods are minimally processed without irradiation, artificial ingredients and preservatives. In organic agriculture, environmentally friendly methods and practices such as crop rotation and biological pest management are favoured over heavy use of chemicals. Organic food production encourages the use of renewable resources and the conservation of water and soil to protect environmental quality for future generations.
There is no conclusive evidence that shows organic food is more nutritious than conventionally produced food. However, organic foods and fibre are not sprayed with chronic application fertilizers, herbicides, insecticides or fungicides and are grown in soil that is more likely to contain high levels of organic matter.
The term "certified organic" means the product (fresh or processed) is grown according to rigid standards verified by a third party, private or state organisation. Fields and processing facilities must be inspected to ensure compliance.
Quotation - "Organic farming delivers the highest quality, best-tasting food, produced without the artificial chemicals or genetic modification and with respect for animal welfare and the environment, while helping maintain the landscape and rural communities" - HRH the Prince of Wales, Soil Association patron
For more information on organic agriculture and products, visit:
www.soilassociation.org
Gluten Free
Gluten is a protein found in wheat, oats, barley, rye, spelt and kamut. When people with celiac disease eat foods that contain gluten, the body's immune system responds by damaging the villi of the small intestine. Villi are tiny finger like structures along the lining of the small intestine responsible for absorbing nutrients into the bloodstream. Once damaged the villi cannot perform their job properly and the person affected may become malnourished. Celiac disease is genetic and can be diagnosed with blood tests or biopsy of the villi. The good news is by avoiding gluten, it is possible to heal existing damage to the villi.
Symptoms include gas, muscle cramps, painful skin rash, abdominal bloating, chronic diarrhoea, fatigue, joint pain, weight loss and delayed growth.
It is essential that people with celiac disease completely eliminate gluten from their diet. Gluten is found in a number of products like salad dressings, canned baked beans, baked goods, frankfurters and beer, so reading labels carefully is essential.
For more information on celiac disease, visit these sites:
www.celiac.com
www.glutenfree.com
www.gluten-free.org
Kosher
The word "kosher" in Hebrew means fit or proper and is commonly used to describe food that meets Jewish dietary laws (Kashrut). Kosher foods are separated into three groups: dairy, meat, and Parve (neither meat nor dairy). Primarily, kosher dietary laws fulfil religious and philosophical obligations. Kashrut is also believed to protect people from food related health hazards and promotes humane treatment of animals.
The Orthodox Union is the world's largest independent agency for certifying kosher foods.
Kosher Labelling by the Orthodox Union
OU This product is Parve. It contains neither dairy nor meat.
OU-D This product contains dairy or was processed on equipment exposed to dairy.
OU-M Kosher meat or poultry product.
P Kosher for Passover (P does not mean Parve)
No matter what your dietary preferences, safe food is a requirement. Humdinger believes kosher certification allows consumers to feel confident in how products are manufactured.
For more information on kosher foods, visit these sites:
www.ou.org
www.kashrut.com
www.koshercooking.com |
