Here is an interesting interview with nutritional educator Doug Ingoldsby, “The Vitamin Professor” about why our grandparents didn’t have food allergies, but we do.
According to the organization Food Allergy Research and Education (FARE), every 3 minutes a food allergy reaction sends someone to the emergency ward. That’s more than 200,000 emergency room visits per year.
“America’s food allergy phenomenon is quite recent,” says nutritional educator Doug Ingoldsby. “Most of our grandparents never visited an emergency room or even a doctor’s office to treat a food allergy.”
So, why didn’t our grandparents suffer from food allergies? Ingoldsby says the reasons are simple:
1) Our grandparent ate real food.
Their food was locally produced, grown on small local farms, without preservatives. It was whole, fresh and unprocessed and dense with nutrients. It was not laden with chemicals to make it look, smell, and taste delicious. It was delicious.
2) They didn’t engage in fad-diets or limit their intake to certain food groups.
Meat, vegetables, potatoes, fruits, and fresh milk were all staples. They ate balanced diets, had a healthy metabolism, and consumed according to their body’s needs and cravings.
3) They mostly cooked food at home from scratch, using traditional preparation methods.
Eating processed and packaged foods wasn’t an option, and eating out at restaurants was a special occasion. These sensible food habits built their health.
4) They didn’t eat “processed” food made from new, lab-created molecules.
They consumed nothing that was genetically modified, no chemical food additives, no hormones, antibiotics, stabilizers, flavorings coloring agents, or high-fructose corn syrup.
5) They ate the whole animal.
Parts of animals they couldn’t serve on plates were made into sausages and soups, giving them mineral-rich bone broths and organ meats. These broths were prized for their medicinal properties.
6) Doctor visits were saved for severe injuries and life threatening illness.
When they got a fever they waited it out. When they felt sick, they ate soups, broths and got lots of rest. They trusted the body’s natural ability to heal itself. Their medicine was the food they ate.
7) They spent more time on outdoor activities.
Our grandparents did not stay indoors and play on their phones and computers. They did yard work, played sports, rode bikes, and got plenty of fresh air and exercise.
And what do these things have to do with food allergies?
“Nutrition scientists say that nutrition affects every cell in our body, and that the health of our cells is dependent on diet and lifestyle,” says Ingoldsby. “Cells create tissues, tissues create organs, and we are made up of a system of organs. If our nutrition is inadequate, the integrity of each cell, tissue and organ in our body will suffer, thus we may be more sensitive to certain foods.”
Ingoldsby acknowledges that our hectic lifestyles and the abundance of chemically processed foods in the stores make it very difficult to emulate the dietary habits practiced by Grandpa and Grandma back in the day.
“Today we are addicted to the convenience of prepackaged foods,” says Ingoldsby. “But by being lazy and living on fast food we are missing out on dozens of vital nutrients essential for optimal health. In such cases, the solution is to supplement the diet with the nutrients that are missing from the foods you’re eating – and the easiest way to do that is with a daily dose of multivitamins and multiminerals.” multivitamin/multi-mineral/multi-protein powder.”
Ingoldsby says a good multi-powder, containing pure nutrition and no additives, won’t trigger new allergic reactions as you tame your old ones by supplying your body with vital nutrients.
SAMPLE INTERVIEW QUESTIONS:
1. What’s the consensus among nutritional scientists as to why we are seeing a huge upswing in food allergies?
2. Why would someone’s nutritionally deficient diet make them more likely to have adverse reactions to some foods?
3. Can you compare what the average American ate daily in the 1940s and 1950s to what the average American is eating in 2014?
4. Is there any data to suggest that eating genetically modified foods can produce allergic reactions?
5. Why do you state that supplying missing dietary nutrients with supplements can lessen allergic reactions to certain foods?
6. What factors have contributed to the decline in the nutritional content of fruits and vegetables available on our grocery store shelves?
7. Why are powdered nutritional supplements likely to produce less allergic reactions than supplements in pill form?
8. What are some of the positive health changes that you are personally aware of which came about when individuals began restoring missing nutrients to their diets in the form of your All One powdered supplement.
9. How can listeners get more information about the complete line of All One powdered dietary supplements?
ABOUT DOUG INGOLDSBY
Doug Ingoldsby is the founder of ALL ONE, manufacturer of the world’s first high potency multiple vitamin/mineral/protein powder, ALL ONE. The Ingoldsby family has been in the vitamin business since 1936. Doug’s father, James, was responsible for creating the first “high potency” vitamin C tablet, and worked with nutritionist Adelle Davis to create the first “stress” formula, many of the first multiple vitamin and mineral combinations, and the first nutrition candy bar, “Tiger’s Milk®”.
