Health and Wellbeing
The Energy of Food
Our approach in selecting the food we serve is to reflect on how it is going to be used by the body, and can best be summed up by the following quote;
“Is it worth the body losing energy in digesting one thing, when it could easily digest something much easier, faster and have more energy in the process?” SB
What is gluten and why is it a problem ?
Gluten is a type of protein found in wheat, barley and rye. It is found in most cereals, bread and pasta. Wheat contains the most gluten, it is the gluey part of the grain and it is used traditionally for breads and thickening sauces.
An increasing number of people have difficulty digesting gluten (research has suggested as much as 10%-15% of the population are gluten intolerant) and many choose to cut gluten-containing foods out of their diet.
Energetically, gluten leads to a dulling effect on our body and its functioning, as well as an increased appetite for sugar as so much energy is spent trying to digest it.
What is Coeliac Disease?
Around 1 in 100 people in the UK suffer with coeliac disease, a condition in which the small intestine fails to digest and absorb food. The intestinal lining is permanently sensitive to a protein found in gluten and this can cause digestive disturbances, bloating, lethargy and anaemia.
Taking out gluten allows the damage caused to the gut lining to heal. Help and support for this condition can be obtained from the Coeliac Society UK. We work closely with the Coeliac Society to keep informed about new legislation, current issues and to support gluten free events and food fairs.
What about Dairy?
Dairy products include anything made from animal’s milk including cream, butter, yogurt and cheese. Milk powder is found in a lot of cakes, biscuits, chocolate and processed foods.
We are not designed to eat dairy as we do not have the four stomachs that a calf does. Subsequently, dairy products are difficult to digest especially for coeliac sufferers as they lack the enzyme Lactase, essential for digesting milk. Many people find that eating dairy contributes to allergies, mucous build up and sinus problems, particularly in young children.
Energetically dairy relates to comfort eating and it is no surprise that the typical foods associated with dairy are rich and indulgent, thereby burying what is truly being felt in the body - that’s why chocolate is such a great means of escape.
Love in a Cup is exclusively gluten and dairy free, which means there is no risk of cross contamination. Our main ingredient is..... LOVE