Category Archives: Diet

Recipe #2 Lush Hypoallergenic Mega Easy Banana Ice Cream Recipe

Well the title says it all really. This is a super lush, hypoallergenic mega easy banana ice cream recipe. Unless you are allergic to bananas or frozen things, in which case – don’t eat this. 

 

You will need:

  • A bunch of bananas
  • A freezer
  • A freezer proof container or food bag
  • A sharp knife
  • A container
  • A food processor

Peel and slice bananas into 2 cm chunks. Put sliced bananas loosely into a freezerproof container and freeze. Don’t pack the bananas too tightly as the aim is that you can seperate out the slices once frozen.

Once frozen (takes about 24 hours) set up your food processor so you have it on the blades / liquidising setting. Fill the bowl up with the seperated chunks of frozen banana. If you more than half fill the bowl, divide the chunks into two batches.

Ok, steel your nerves, and switch the food processor on.

It will start by just chopping up the banana in a ‘this will never work’ way, but then miraculously, you will start to see a creamy ice cream form. Once all the banana chunk have turned into ice cream, turn it out into a feezer proof bowl and re-freeze. By all means sneak a little tester bowl at this stage!

Eat and enjoy!

This was absolutely gorgeous and we had a discussion about how we could pimp it up with toppings, here are some ideas:

  • maple syrup
  • fresh cherries
  • nuts (not for crohnies)
  • Honey
  • Rum!

I tried using a jug style liquidiser to puree the banana and it just didn’t work – the first cm was pulverised but nothing else would sink down onto the blades.  If you only have a jug style liquidiser, then puree the bananas first before freezing. If you don’t have a liquidiser, then use a potato masher, and if you don’t have one of those, mash the bananas with a fork – you won’t get the same creamy consistency though.

Plaintain and Broccoli are GOOD for people with Crohn’s Disease!

This paper from GUT, which is the British Medical Journal’s gastroenterology journal, caught my eye a few weeks ago. The title ‘Translocation of Crohn’s disease Escherichia coli across M-cells: contrasting effects of soluble plant fibres and emulsifiers’ sounds a bit dry, but if you read the paper you find out some VERY interesting information which I’ll summarise:

Learn to love broccoli

  • Plaintain and Broccoli are GOOD for people with Crohn’s Disease
  • Poly-sorbate 80 (E433) is BAD for people with Crohn’s Disease

The paper explains that Crohn’s disease is common in developed nations where the typical diet is low in fibre and high in processed food. They explain that remission can be acheived through enteric diets and they therefore propose that diet must play some part in the activity of the disease.

The researchers say “It is interesting that parts of the world such as Africa, India and Central America where plantains form an important part of the staple diet have low rates for inflammatory bowel disease and colon cancer. We have therefore now tested the ability of soluble plant fibres, such as those found in plantain, to block translocation of Crohn’s E coli across M-cells in vitro”.

E-coli is found in greater numbers in the intestinal tissue of Crohn’s patients. E-coli gets into the tissue through M-cells (Microfold cells), but this activity is inhibited in the presence of certain soluble plant fibres  but increased in the presence of low concentrations of an emulsifier that is commonly used in processed foods, poly-sorbate 80.

The researchers state that the “increase in the incidence of Crohn’s disease seen in recent years in Japan correlates with increased fat intake. Although the fat itself may be harmful, it is also possible that increased consumption of emulsifiers contained in processed fatty foods could be a factor”.

Emulsifiers are a permitted food additive which help keep foods together that could seperate e.g. oil and water. Although emulsifiers are probably largely broken down during the human digestive process,there has not been much investigation into their effects on intestinal permeability.

If you read this paper and decide that you would like to avoid the emulsifier mentioned in this paper here are the names it is known by:

  • Polysorbate 80
  • (Polyoxyethylene (20) sorbitan monooleate)
  •  (x)-sorbitan mono-9-octadecenoate poly(oxy-1,2-ethanediyl)
  • Alkest TW 80
  • Tween 80
  • POE (80)
  • sorbitan monooleate
  • E433

This paper does leave me with some questions:

  1. Where can I get plantains in Shrewsbury?
  2. Should I avoid E-coli pro-biotics?
  3. What other fruit and vegetables contain high amounts of soluble dietary fibre?

What am I going to do differently as a result of reading this research?

  1. Go through my kitchen cupboards and give away or throw out anything with Poly-sorbate 80 in it.
  2. Put everything with a non-distinct emulsifier ingredient in it in a pile and investigate the origin of the emulsifier
  3. Eat some plantains!
  4. Eat more broccoli!
  5. Investigate the e-coli pro biotic issue
  6. Re-double my efforts to not eat as much pre-prepared processed foods