It seems that all we hear lately surrounding the foods we eat, is how much the ingredients inside of them are bad for us. With the surge in people swearing off gluten, and more and more people taking up a different juice cleanse each day, the health of the nation is on the rise, but at what cost?
It’s great that many manufacturers are listening to their customers and taking out harmful ingredients and chemicals, but the real question that many of us are failing to ask is, “what are they replacing these ingredients with?”
Well, in many cases, especially where the removal of gluten is concerned, the addition of a new ingredient is even worse. Over the last few months, with gluten coming under constant fire, American supermarkets are seeing foods with more lupin in them.
Lupin is a yellow-colored bean that is derived from a genus of flowering plants, that is a member of the legume family. Popular in Europe and Australia, when ingested, lupin can often mean a host of dangerous side effects for people with certain food allergies.
Used as a wheat replacement in many foods, this bean from the legume family is similar in nature to that of a peanut. According to Food Allergy Research and Education, there are about three million people that have reported allergies to peanuts and tree nuts in the U.S. alone. These numbers are alarmingly high, and are shockingly on the rise, as more studies continue to show that the number of children living with some form of nut allergy has more than tripled between 1997 and 2008.
With such alarmingly high numbers, the inclusion of ingredients like lupin becoming more prevalent can only spell disaster. The majority of people do not look at the labels on the food that they buy, and if they do, seeing the word “lupin” will not register with many of them because they are unaware of what it is, let alone the fact that it is eerily similar to peanuts. It has also been known to cause flare ups for those with soybean allergies.
Allergic reactions to nuts are typically some of the worst, characterized by hives, severe swelling, inability to swallow or breath, and sometimes anaphylactic shock. The Food and Drug Administration (FDA), has said that they expect lupin usage to increase in gluten-free products rapidly in the next few years. Due to it being so rich in protein, and low in fat, it’s the perfect replacement for gluten. Just be sure that you’re on the look out as labels hold the key to your health.
Consult your primary care physician or chiropractor for any medical related advice.