At least 3 million people living in North America are…
Not Even A Crumb and the Celiac Disease Foundation are creating a series of public service announcements to raise awareness about Celiac Disease. How exciting is that! The first PSA aired in May and if you missed it, you can watch it now, it’s embedded below.
Celiac disease is the ONLY autoimmune condition that we know, with 100% certainty, what the environmental trigger is. It’s gluten and unfortunately for drug companies, the key for anyone suffering from celiac or non-celiac gluten intolerance is to eat a 100% gluten free diet. Such a simple solution. Why isn’t there more information out there about that? Why doesn’t everyone know about celiac disease and why doesn’t everyone know how critical it is to not get any–not even a crumb–of gluten in the diet for those dealing with gluten intolerance. Why? Because the drug companies can’t make any money off of this treatment. Pharmaceutical companies can’t patent a gluten free diet. Though I’m sure they’ve tried.
Okay, I have to admit it. I used to love, love, love Reeses Peanut Butter Cups. I couldn’t get enough. But then I got all healthy and somewhere along the way read the ingredients and they were quickly and efficiently but not deliciously eliminated from my diet: Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soya Lecithin and PGPR), Peanuts, Sugar, Dextrose, Salt, and TBHQ and Citric Acid.
Reeses indicates a risk of gluten cross-contamination and besides that with the milk, peanuts, soy, corn (from dextrose) and preservatives, this is an allergenic, autistic and ADHD kid’s (or adult’s) worse nightmare! Add to that the excessive sugar (sugar, sugar and dextrose) use in it and my blood sugar starts rising just thinking about it? And hmmm…. what exactly is PGPR and TBHQ?
Hersheys is pretty smart, propaganda wise, PGPR and TBHQ sound almost cute, but their full names tip us off that these are additives of the worse sort. PGPR or Polyglycerol Polyrcinoleate is a food additive experiment. Read about its chemical composition here. It’s a chemical used to decrease the amount of cocoa butter needed in a chocolate product while still allowing for the chocolate flavor and texture. Mmmm… Just what I want, less chocolate and more chemicals!
TBHQ or Tertiary Butylhydroquinone is really, really scary. It’s a metabolite of BHA or butane, and according to Schilderman (1993) it “appeared to be a strong inducer of oxidative DNA damage.” And according to Naturalnews.com “Consuming high doses (between 1 and 4 grams) of TBHQ can cause nausea, delirium, collapse, tinnitus (ringing in the ears), and vomiting. There are also suggestions that it may lead to hyperactivity in children as well as asthma, rhinitis and dermatitis. It may also further aggravate ADHD symptoms and cause restlessness. Long term, high doses of TBHQ in laboratory animals have shown a tendency for them to develop cancerous precursors in their stomachs, as well as cause DNA damage to them. It is also suggested that it may be responsible for affecting estrogen levels in women.”
Okay, so what’s a healthy, chocolate loving, allergen and chemical avoiding girl to do??? Well make her own healthy, allergen free, and raw (if desired) version of course!