This week my regular panel of the husband and wife writing and research team Mannie Barling and Ashley F. Brooks were joined by some very special guests, Dr. Daniel Dantini and his wife Chris Dantini of Sage Medical Labs.

Several times in the past few weeks the name Dr. Daniel Dantini had cropped up in our conversations so it was wonderful that he and his wife agreed to be part of the program.

Dr. Dantini’s background is in the study and treatment of Fibromyalgia, and much of his research concerns what may well be a major aggravating component, food.

Mannie Barling and Ashley Brooks research is about Crohnes, Arthritis, Gout, IBD, and IBS, however the two groups are very much in alignment in their analysis of the scientific evidence, a major aggravater is inflammation caused by food intolerance or allergic reaction.

The question that I had at the forefront of my mind was a simple one. I hear a great deal more about food intolerance today than I did 30 years ago, is it becoming more prevalent, or is it that modern medicine is better at diagnosing the problem?

All of my guests were in agreement that it is becoming more prevalent and while modern medicine has produced new tools, modern lifestyles, and particularly modern food is a major contributing factor. The Steak of today is not the Steak that our grandparents enjoyed. Even as an untrained observer I have to question the use of Growth Hormones and Corn as a fattening agent for cattle.

But Steak is just the tip of the iceberg. Is it just my imagination (brought on by old age) that the Apples from the supermarket do not taste as good as the ones I remember ‘borrowing’ from the local farmers orchards?

I defy anyone to tell me that a store bought Tomato tastes as good as one fresh off the vine.

Have we traded taste and nutrition for convenience? If we have, what is the cost to our health?

A major change in the food supply began decades ago, but a pivotal point was the introduction of GMO (Genetically Modified Organisms). Have these changed our ability to process foods? The other large question I have is why do our foods have so many unnatural additives? If, as the FDA would have us believe, why did Hunts Tomato Ketchup decide to label their product this way:

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No High Fructose Corn Syrup? No Salt added? What is going to be next? Healthy Big Macs? Actually there is a serious side to this, why did Conagra (Hunts) suddenly decide to make a splash about High Fructose Corn Syrup? It is in just about everything in your local Mega-Mart. Dr. Dantini pointed out that it is even in some brands of ‘all natural’ frozen Orange Juice. Do Hunts know something that the general public do not?

If you missed the live program, please listen to the recording, use this link.

I am hoping that Dr. Dantini and Chris Dantini will be joining us again next week. You can find out more about their work from the Sage Medical Labs web site.

Mannie Barling and Ashley F. Brooks, R.N., are the authors of two books – Arthritis, Inflammation, Gout, Crohn’s, IBD and IBS – How to Eliminate Pain and Extend your Life and Mannie’s Diet and Enzyme Formula – A Change of Lifestyle Diet Designed for Everyone available at HowToEliminatePain.com, Amazon, Barnes&Noble, and other booksellers around the world. The authors’ latest book, It’s Not Your Fault! Weight Gain, Obesity and Food Addiction will be available for the 2010 holidays.

Simon Barrett

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