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The NEW Colipa (European SPF)  standards
The newly implemented Colipa rating in Europe now requires that a UVA protection form 1/3rd of the total SPF rating. Hence if the UVA protection is SPF 5 and the UVB protection is SPF 30, the overall SPF allowed to be displayed on the product is 15, despite the fact that the UVB protection is actually SPF 30. Currently, in the US, the FDA’s SPF rating is a measure of a sunscreen’s protection against UVB, there is not a UVA requirement.

Differences between FDA and Colipa calculated SPF ratings
The following FDA Proposed Amendment document provides some insights into the differences between FDA and Colipa SPF ratings:
Sunscreen Drug Products for Over-the-Counter Human Use;
Proposed Amendment of Final Monograph
[Federal Register: August 27, 2007 (Volume 72, Number 165)]

“(Comment 32) Several comments suggested that FDA replace the specifications in Sec. 352.71 that state “sun at a zenith angle of 10[deg]” and “less than 1 percent of its total energy output contributed by nonsolar wavelengths shorter than 290 nm” with the COLIPA table of “percent erythemal contribution” as the spectral power distribution standard for the light source used in the SPF test procedures (Ref. 73). The comments suggested that the spectra of currently used solar simulators (especially around 290 nm and above 350 nm) could cause overestimation of SPF values for high SPF sunscreens. Because shorter wavelengths can make a very large contribution to erythema, the comments stated that small errors in the 290 nm region of solar simulator spectra could have considerable effects. The comments noted that spectral power deficiencies above 350 nm may give artificially high SPF values for sunscreen drug products that absorb poorly in the long wavelength UVA region.”

In a nutshell, FDA rated sunscreens may bear a higher rating than the equivalent European rated sunscreens. In addition, it suggests that high SPF rated sunscreens may have very poor UVA protection. How big is this difference between the US and European SPF? According to Wikipedia, “American SPF numbers are double the SPF numbers on European products.[citation needed] An American SPF 20 sunscreen is the same as SPF 10 in Europe. It is not always clear on the packaging which system is being used.” However, as stated in the article, a source for this claim is needed, and we have not seen any definitive study on this particular issue.

Vitamin D defiency and SPF
Of note in the wikipedia article is the reference to findings that Sunscreens do hamper Vitamin D production in the body. “The use of sunscreen also interferes with vitamin D production, leading to deficiency in Australia after a government campaign to increase sunscreen use. Doctors recommend spending small amounts of time in the sun without sun protection to ensure adequate production of vitamin D. When the UV index is greater than 3 (which occurs daily within the tropics and daily during the spring and summer seasons in temperate regions) adequate amounts of vitamin D3 can be made in the skin after only ten to fifteen minutes of sun exposure at least two times per week to the face, arms, hands, or back without sunscreen. With longer exposure to UVB rays, an equilibrium is achieved in the skin, and the vitamin simply degrades as fast as it is generated.”. In fact, a recent study claims that at least 75% of Americans are Vitamin D deficient.

So, too much of a good thing can be bad. SPF 30 already protects against 96.7% of UVB rays, SPF 50 against 98%. You don’t really need a higher SPF. And you might want to consider Vitamin D supplements!

By

Linda Knittel

Paying attention can help you head off allergy problems before they start.

Know your enemy

If you are all too aware of your watery eyes, stuffy nose, and clogged head but not sure of the cause, do some research. Since your allergies can be in response to virtually any food, airborne substance, or chemical, you must first figure out the culprit before knowing how to best treat the problem. Here are some ways to determine your triggers:

Find food foes

If you suspect your morning bagel or grilled-cheese lunch might be causing your symptoms, it’s time to find out. Temporarily following an elimination diet or a hypoallergenic diet can pinpoint common allergens such as wheat, dairy, eggs, corn, soy, citrus fruits, nuts, peanuts, tomatoes, food coloring and preservatives, coffee, and chocolate. Some popular books offer guidance for people attempting this type of diet. Once you have figured out which foods are causing a reaction, simply avoid them. Frequently, even those foods can be added back into the diet over time and in moderation.

Clean house

Many of the most common allergens can be lurking in places you would not expect, such as your bedroom or under the kitchen sink. To cut down on household allergens try the following:

Use sneeze-stopping supplements

Some people have found these natural treatments helpful to reduce allergy symptoms:

• Probiotic supplements keep a healthy dose of good bacteria in the gut, which improves digestion. They may help control food allergies by aiding the intestinal tract in controlling the absorption of food allergens and by changing immune-system responses to foods.
• Proteolytic enzymes may reduce allergy symptoms triggered by partially undigested protein because they help to further break down undigested protein into sizes that are too small to cause allergic reactions.
• Vitamin C and flavonoids including quercetin can exert natural antihistamine effects and, therefore, may help ease allergic reactions caused by the release of histamine.

Think ahead

As you’ve probably already learned, paying attention to your body’s reactions can help you head off allergy problems before they start. Some forethought will help you avoid getting caught off guard when you’re out of your regular element:

• For dinner parties, weddings, and other social events that involve eating, enquire about making special arrangements to accommodate your food allergies.
• If you have animal allergies, find out if friends and family have pets that may affect you before visiting and plan accordingly.
• Hay fever sufferers should avoid open-air exercise and social events during the height of pollen season.

Linda Knittel, MA, is a nutritional counselor and health writer specializing in alternative medicine, nutrition, and yoga. After blood tests revealed an intolerance to potatoes, Knittel gave them up for good. She misses chips, but feels much healthier living spud-free.

They are available in sizes 3-4, 5-6, 7-8 & 9-10 and although the RRP is around £70, we sell them for only £34.95! Also, if you become a fan of Naked Nutrition on Facebook you get a 10% discount code, making them even better value!!!

I asked a customer for her opinion on them, and this is what she said –

I do like them. They are soft and comforable and very quick drying. Despite having no superhero motif on them my 5 year old son doesnt mind wearing them so they must be comfy for him!! I like to think they are making a positive difference to his eczema but not on their own, but used as part of his eczema management (i.e., bathe and moisturise using soothing products, hydrocortisone, and then special balmy pjs.).

Mary Dyson – UK

Review of Weleda Skin Food

by julena

This flan is much lower in fat than a traditional quiche and should be served with extra carbohydrate foods such as new potatoes or bread

Ingredients

• For the pastry:
• 125g/4½oz self-raising flour
• 50g/13/4oz oatmeal
• 75g/2¾oz butter
• For the Filling:
• 1 red pepper, deseeded and chopped
• 1 yellow pepper, deseeded and chopped
• 1 courgette, sliced
• 1 aubergine, chopped
• 1 red onion, cut into wedges
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 tablespoons fresh oregano, chopped
• 75g/2¾oz feta cheese, crumbled
• 25g/1oz pine nuts
• salt and freshly ground black pepper

 Instructions

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Sift the flour into a large bowl. Stir in the oatmeal, then rub in the butter, until the mixture resembles fine breadcrumbs. Stir in enough water to combine the mixture.
3. Roll out on a lightly floured surface to make a 20cm round, place on a baking sheet lined with baking parchment, chill for 15 minutes, then bake blind for 15 minutes, or until a light golden colour
4. Meanwhile, place all the vegetables into a roasting tin, drizzle over the oil and toss through the garlic. Place in the oven and roast for 25-30 minutes until tender and slightly charred on the edges.
5. Toss through the oregano and season well, spoon over the pastry base. Sprinkle over the feta and pine nuts and return to the oven for 10 minutes until the cheese is melted. Serve warm or cold. Each serving contains:231 calories
   5 g protein
   22g carbohydrates
   14 g fat        Vegetarian

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Jambalaya

This tasty dish just for one, is delicious served with a crisp, green salad.

Ingredients

• 1 teaspoon olive oil
• 15g chorizo sausage, thinly sliced
• 1/2 red pepper, chopped
• 1 onion, chopped
• 1 boneless, skinless chicken thigh
• 1/3 x 680g pack frozen vegetable rice
• 2 large tomatoes, chopped
• Tabasco to taste

Instructions

1. Heat the oil in a non-stick frying pan, add the chorizo and fry for 2 minutes. Add the red pepper, onion and chicken, and continue to fry for 3–4 minutes until the chicken is brown all over.
2. Add the remaining ingredients, cover and cook for 10 minutes, or until the chicken is cooked through.
3. Serve with a crisp green salad.
4. Try creating different versions by adding other ingredients – like white fish, prawns, other vegetables, etc –to suit your taste, or to use up what you have in your store cupboard or fridge.

Each serving contains:

581 calories
37 g protein
61g carbohydrates
20 g fat

• Gluten free
• Dairy free

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Apple cinnamon cake

A tasty treat, made with Splenda sweetener. Tip: Start by preparing the batter, in order to leave it aside while you peel the apples. You can also replace the apples with pears and the cinnamon with ground ginger.

Ingredients

• 100g plain flour
• 1 heaped tbsp Splenda granulated sweetener
• 1 level tsp ground cinnamon
• 6g baking powder
• 3 eggs
• 3 level tbsp skimmed milk
• 75g lower fat spread, melted
• 1kg apples
• 1 knob of unsaturated margarine eg olive-oil or sunflower spread, for greasing

Instructions

1. Preheat the oven to 200°C (Gas Mark 6).
2. Sift the flour into a bowl.
3. Add the Splenda granulated sweetener, baking powder and cinnamon into the flour and mix.
4. Make a well in the middle of the dry ingredients and add the eggs and the milk.
5. Whisk and add in the melted butter.
6. Peel and core the apples and remove the seeds.
7. Cut them into large slices.
8. Add the apple slices to the mixture and fold in gently.
9. Grease a cake tin (around 23cm tin) with the knob of margarine.
10. Pour the mixture into the tin.
11. Bake in the oven for 35 minutes.
12. Turn out onto to cooling rack.
13. Leave to cool and serve.

Each serving contains:

182 calories
4.8 g protein
28.9g carbohydrates
5.3 g fat

Vegetarian

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