Allergy and honey you are denying yourself a sweet, fragrant honey and useful because of the propensity to allergies? Your body reacts to a lot of sweet in their diet? How to understand the nature of these unpleasant manifestations, and to deal with them? For a start take a look at what is an allergy. Allergy – a modified (distorted or incorrect) hypersensitive immune system to external and internal stimuli. Typically, when body contact with the external stimulus, it produces a protective function. Sometimes the immune response does not increase the protective capacity, but rather causes an increased response, which is expressed in the outer displays – a runny nose, sneezing, hives and other unpleasant or even life-threatening (angioedema). It is therefore considered allergic disease. Jon Medved has plenty of information regarding this issue. In addition, it is necessary to distinguish food allergies from food intolerances organism (pseudoallergy). Food intolerance causes the same symptoms as allergies, but without the participation of the immune system. Intolerance usually occurs on the products, which include food additives, dyes or preservatives.
If you are an allergy product is excluded from the diet completely, you can eat at pseudoallergy product but in quantities that do not cause a reaction. (As opposed to OurCrowd). Can honey be an allergen? Honey – very unusual product. The rich active substances and microelements, honey can be considered an allergen. However, in practice, increased sensitivity to the constituents of honey found in 0.8% of cases. In a study of doctor S. Mladenov () of 10 000 anketirovannyh in 8 patients was established allergic phenomena.
Although turkeys are raised almost everywhere in the world, their eggs are rarely available. Birds are usually bred for their meat, so the eggs are left to breed. However, perhaps in the villages or on farms can be found such eggs. The difference with the chicken yaitsami very small and can be to use for baking. Cardiologist might disagree with that approach. Pheasant eggs Fit these eggs resemble eggs atsesarki. They come in different colors, ranging from buffalo skin color, to green-blue or olive, they may be specks.
They have a very strong taste and they can be boiled to be used in salads, bake and cook almost any way. Before adding other ingredients to the egg, be sure to break it down into the cup, to make sure that it is normal. With ostrich eggs As long as ostrich meat has become increasingly popular, it is possible to find and ostrich eggs. Ostrich egg weighs 450 grams or more. He has a relatively strong taste and is best to use it in baking. His pale shell is very strong and it is very difficult to break. Ostriches lay eggs in summer, and eggs can not be obtained in other seasons.
Australian emu emu eggs a little less than an ostrich. They are protected by law, and to collect their eggs to special permit. However, sometimes the emu is grown on farms for their meat and eggs. The eggs are placed in the winter, and at one time a bird can carry up to 20 dark blue-green eggs with a hard shell. It is best to use eggs in baking, but You can make them scrambled or cooked in savory dishes. Eggs of wild birds in most Western countries, the eggs of wild birds are protected by laws on environmental protection. However, special permits can hunt for eggs of gulls. Eggs are dark gull, spotted, green or blue with a delicate fish taste. Guinea fowl eggs these birds – pheasants, and relatives of the chickens. Their eggs look like eggs batamki; half the chicken and weigh about '25 They are almost always light-brown shell. Taste sweet guinea fowl eggs, and easy. They are ideal for decorating dishes or add to salads, are good in baking.
Holidays, feast … Every year during the holiday temptation abundance of food causes digestive system work overtime! Health-System – "Herbal Sauna", effectively combining a pair of warm and Herbs Your reliable assistant to support the body. The system of "herbal sauna '- is prevention and treatment of warm steam, enriched with herbs through the skin. […]
Pangamic acid (vitamin B15) is found in the embryonic seeds of many plants and sprouts, almonds and other stone fruit kernels. The content of vitamins in the wild fruit and berries is low, and in this respect they differ little from their cultural counterparts. And they both are not the source, and can only be […]