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I learned I had celiac disease at age 50 after an inability to gain weight and chronic tummy troubles sent me to a string of different physicians. Besides gluten, I discovered I was intolerant of dairy, soy, corn and processed sugars and eventually learned to recreate meals without the offending ingredients. Cooking, teaching and writing about food became a passion that developed into a career as I helped others navigate their dietary challenges.
One of the common worries when eliminating problem ingredients from the diet is whether people can get enough nutrients from the foods that are left. Fear not, most nutrients have numerous food sources. Removing a food or food group need not lead to nutritional downfall as long as you avoid the common traps of poor substitutions and picky eating. And if youre avoiding dairy, take calcium and maybe vitamin D.