LogiNext_YW August-2018 Dummy

21
What’s Gluten
Sensitivity?
Gluten is a protein found
primarily in wheat, barley and
rye. If a person has gluten
intolerance, this protein can
cause digestive problems such
as gas, abdominal pain or
diarrhea, joint pain and fatigue.
The symptoms are similar to
those with celiac disease, so
it’s important to get the correct
diagnosis.
Here are some
gluten-free foods:
• Corn in all forms (corn flour,
cornmeal, grits, etc.)
• Plain rice in all forms
(white, brown, wild, basmati,
enriched rice, etc.)
• Amaranth, arrowroot,
buckwheat, flax, millet,
quinoa, sorghum, soy and
tapioca
• Flours made from glutenfree
grain, nuts, beans
and coconut, including
buckwheat flour, millet flour,
almond flour, chickpea flour,
amaranth flour, brown rice
flour and coconut flour.
Always look for products
labelled gluten-free to avoid
cross-contamination.
Is Your Kitchen
Making You Sick?
Your kitchen has the capacity to
nourish you to health or make you
fall sick. Here are some things that
you can look at:
Germs on dishcloth
We choose dishcloths to wipe
up spills on counters, clean up
when we are done cooking, wipe
our hands quickly, and for other
general cleaning. According to a
Michigan State University report,
these cloths can harbour harmful
germs that can spread if not
cleaned frequently. A damp, smelly
dish cloth is telling you that it’s
time to put it for a wash. Always
wash your dishcloths and kitchen
towels on the ‘Hot’ cycle of your
washer and make sure they dry
completely on a high setting.
According to a 2014 report in the
journal ‘Food Protection Trends’,
from the International Association
for Food Protection, “Significant
numbers of coliform and E. coli
commonly occur in kitchen towels.
(There is) also the potential for
cross-contamination of foodborne
enteric bacterial pathogens and
their growth in kitchen towels.”
The study also found that soaking
the cloths in 4,000 mg/L of bleach
for two minutes was more effective
in reducing bacterial numbers and
recommended a frequent change
of the towels in use.
Is your cutting board
clean enough?
Cutting board can be a source
of contamination and foodborne
illness. If you cut up raw chicken,
and then use the same cutting
board to slice a cucumber for your
salad, you run the risk of crosscontamination
with bacteria from
the chicken being transferred to
the cucumber. Here’s the best
way to clean your cutting board,
whether it is made of wood or
plastic:
• Rinse the foods off the cutting
board carefully.
• Scrub the cutting board with
dishwashing detergent and hot
water and get out anything
that is stuck in the scratches or
grooves on the board’s surface.
• You could sanitise the cutting
board by scrubbing it with a
paste made from 1 tablespoon
each baking soda, salt, and
water. Rinse thoroughly.
• Let it dry well. Bacteria grow in
moisture.
• Replace your board when it
has a lot of deep grooves from
repeated use.
How do you handle
poultry?
Research has found that
salmonella, the bacteria found
in raw meat and poultry that
may cause deadly food-borne
illness, is rampant if the poultry
is not handled properly. Surveys
have warned that an alarming
number of kitchen surfaces are
not thoroughly washed after
August 2018 • Issue III • Volume VII • yourwellness.com