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Delicious allergy-friendly recipes for you and your family
Fructose is whats called a simple sugar. Found naturally in many fruits, fructose is widely used as a sweetener (often as high fructose corn syrup) in foods ranging from catsup to bread. Normally, fructose is absorbed in the small intestine. But in people with FM, fructose passes directly into the large intestine, where bacteria ferment it, producing gaseshydrogen, carbon dioxide and methane. Abdominal pain, bloating, gas, belching, diarrhea or constipation may result.
"Backpacking to me is setting aside the matters of the world and going where nobody else is, absorbing nature and appreciating why itfs there. It helps to bring clarity to my life and my relationships," says Munson, who runs the website GoneAlpine.com .
Every summer, my family vacations on Oak Island, North Carolina, where we soak up the sun and surf and make happy memories. My 10-year-old son has multiple allergies to peanuts, tree nuts, wheat, milk, egg, soy, sesame and mustard, along with asthma. So before we ever hop in the car, I pull out my "road map," a regimen I use for traveling with food allergies. I want our trip to be about having fun, not about our son getting an anaphylactic reaction or feeling deprived.Subscribers Only
No-cook cooking is the perfect answer to sizzling days or when a crazed work and family schedule means you want to eat without pulling out pots and pans. With a bit of creativity, you can turn out delicious gluten-free breakfast, lunch, dinner and desserts without turning on your oven or your stove. Follow these tips to glean the best flavor from your no-cook dishes.Subscribers Only
On a recent airplane flight, the gentleman sharing my armrest miscalculated his sneeze. He aimed into his bent elbow but sprayed my face instead. Fortunately, germ exposure when traveling isnt usually this direct, but less obvious contact can still add up to health hazards. Changes in time zones, sleep patterns and diet, plus increased alcohol consumption common on vacations, can run down your immune system, making you more susceptible to illness.
I have a new job in an office of about 30 people. They recognize everyones birthday with a big party that always involves cake. Since Im gluten-free and dairy-free, I never join in. Yes, its a bit isolating but at the same time, I dont really need to be eating cake two or more times a month. Im pretty okay with this. But heres the thing. My birthday is coming up and Im wondering if I should just call in sick that day.
When the number 57.3 flashed on the scoreboard at the London 2012 Summer Olympics, Rosannagh (Rosie to her friends and family) MacLennan was shocked that she had scored her personal best. It was also the highest score ever achieved by any female in the trampoline competition. She thought it might be good enough to win the goldbut with three contenders left to compete, she didnt dare hope.Subscribers Only
Brett Hoebel is a 15-year veteran in the health and wellness industry, appearing regularly on television programs likeDr. Oz, The Talk and The Today Show. He was a trainer on The Biggest Loser, co-host of Discovery Channels Fit Family and a health coach on the Food Networks Fat Chef.
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Summertime and picnics go together. Except for the occasional ant, whats not to love about taking your food and fun outside? Dont pass up a picnic due to special dietary needs and an uninspired menu. Sure, there are gluten-free hamburger buns and sandwich breads on the marketbut why stop there? Think outside the bun!
Here are some goodand good-for-youreasons to get up in the morning: Delicious breakfast dishes made with gluten-free whole grains. Whole grains are powerhouse foods that can reduce the risk of heart disease, certain forms of cancer and type 2 diabetes. All whole grains are a better source of fiber and nutrients, like selenium, potassium and magnesium, than their 'white' refined counterparts. They help maintain regular bowel movements and promote the growth of healthy bacteria in
The unusual weather in the past few years seems to be making my seasonal allergies worse. Is this my imagination?
Food-allergic children, particularly those with milk allergy, had lower weight and body mass index (BMI) percentiles than their peers in a study from the University of North Carolina at Chapel Hill. Researchers there looked at weight, height and BMI in 245 food-allergic children who had visited their clinics between 2007 and 2011. Those children with more than two food allergies had lower percentiles for height as well as weight.
Those of us with gluten sensitivities dont expect to find a safe meal in a box but heres a surprise: CookSimple. These handy helpers not only contain nutritious, high quality, organic ingredients (nothing artificial, no preservatives and no gluten), they also get high marks for taste and convenience.
Zoku Quick Pop Maker lets you make delicious frozen treats right on your kitchen counterwith no electricity. No BPA or phthalates either. Use your own pure, nutritious ingredients to create amazing juice pops, veggie pops, yogurt pops, chocolate fudge popsflavor choices abound. These nourishing cold treats are super-fun to make and a delight to eat.Subscribers Only
We have a shortlist of favorite bread mixes and T.G.I.G.F! Baking and Bread Mix is on it. Simply said, the folks at T.G.I.G.F! (Thank God Its Gluten Free) produce a superb loaf. This bread has a rich, slightly yeasty flavor and a moist, cake-like texture with slices that hold together. Heaven. Manufactured in a certified gluten-free, kosher facility thats free of the top 8 allergens, this bread is sorghum flour-based, made with all natural, non-GMO ingredients and no preservatives.
Cookbook author Cybele Pascal has turned her considerable talents to creating Cybeles Free-to-Eat, a new line of chewy, tasty allergy-friendly cookiesand the world is a better place. As an experiment, we set out a plate of these cookies at a group meeting.
What foods do teenagers love most? Pizza, pasta, pastrygluten galore. Problem solved with Cooking for Your Gluten-Free Teen, Everyday Foods the Whole Family Will Love (Andrews McMeel). Written by a celiac teen, her mother (cookbook author, Chicago restaurateur and chef Carlyn Berghoff) and her doctor, this cookbook reworks popular favorites to guarantee your gluten-sensitive adolescent wont go hungry.
Gluten Free Mediterranean Gourmet Cuisine (Sedes Holding) by Aslihan Koruyan Sabanci is a beautiful cookbook with a healthy message based on the best of Turkish and Aegean cuisine. Gorgeous photographs and a wide variety of tempting recipesentrees, soups, salads and sorbets, plus how-tos like making your own apple vinegarwill have you drooling.
Whether you are motivated by success stories (tennis champ Novak Djokovic went gluten free and enjoyed a recording-breaking 43-match winning streak) or an in-depth medical explanation of nutrient absorption, hydration and electrolytes, The Gluten-Free Edge (The Experiment Publishing) by Peter Bronski and Melissa McLean Jory has it covered. This is a book about gaining advantage in sportsand in lifeby going gluten free. There are about 50 pages of nutrient-dense recipes, tips and dietary guidelines. There are no fetching photos. Instead, the real stars are the athletes and their gluten-free experiences. Need to be inspired? Heres food for thought and fuel for peak performance.
Trying to boost nutrition? The Complete Gluten-Free Whole Grains Cookbook (Robert Rose) by Judith Finlayson uses gluten-free power foodsamaranth, buckwheat, millet, oats, quinoa, rice, sorghum, teff, wild ricefor recipes that truly nourish. Finlayson covers buying, storing and preparing grains and discusses their nutritional and culinary characteristics, including a Worth Knowing section with info on the latest research.
Imagine a whole day just to yourself. Start out the morning with a quiet walk or solitary yoga. Nibble on fresh fruit and vegetables and sip cooling beverages and herbal teas throughout the day. Enjoy spa-style treatments customized to your needsa facial, body scrub, manicure and pedicure. At the end of the day, you feel pampered and refreshed. No appointment necessary. No travel involved.
Food for Thought
So when was your last reaction? This is usually the fourth or fifth question, after Ive recited my litany of allergies (including milk, egg, beef, shrimp, soy, cucumbers, mango, some tree nuts ); after I recount how my parents knew something was wrong from birth when I refused to breastfeed and couldnt keep formula down; after Ive confirmed that yes, I carry an EpiPen.