Monday, December 27, 2010
Tip 1: Plan ahead. If you are traveling in the plane, train or automobile, plan to pack some snacks such as almonds, dried fruit, whole wheat sandwich thins and almond butter.
Tip 2: Do your research. Before you leave for your trip, find out what options are in that location. Check to see what grocery stores are near by, and restaurants you may find yourself going to eat. Once you know this information you can prepare properly. Many restaurants have menus online that will show you the nutrition information of their meals, and you can locate grocery stores for proper snacks or plan meals you will prepare on your own.
Tip 3: Watch your portions. No matter where you go, eating well is well within your capabilities if you simply watch your portions. Think in terms of moderation so that you still enjoy some of the holiday indulgences.
Tip 4: Get some rest. Vacations are meant to be restful, so rest! Give your self a break from your normal routine and try something new... yoga outdoors (weather permitting, of course), taking a hike or meditation.
Enjoy travels and holiday season!
Wednesday, October 6, 2010
Allergies, Celiac Disease, Sensory processing issues ALL tend to have a genetic component.
So... where to eat.
There are many local pizza restaurants that are now carrying gluten free and casein free pizzas.
In the Los Angeles area, local chains such as Pizza Cookery have these options.
Larger chains such as Z-Pizza, PF Changs, Olive Garden, Maggiano's and BJ Brewery also are gluten and allergy aware. Large chains and fast food restaurants do post allergen info on their websites.
But what about when you want something a bit more local, a bit more personable then the chain restaurants? A search on Urbanspoon.com, Yelp.com and Chowhound.com can help you locate smaller restaurants that are gluten free or allergy aware. These sites have personal reviews that usually let you know really how savvy the waitstaff and cooks are regarding special diets.
My newest surprising find was stumbled upon when asked to lunch by my mom, aunt and cousins. Often these lunches are difficult as due to my physical dietary restraints (gluten sensitive) and ethical choices (vegetarian), everyone worries about my food choice. I am usually fine but they aren't! Neiman Marcus Cafe not only had gluten free pasta and staff able to direct me to other gluten free choices on the menu ( three different desserts!), they also poured me a glass of gluten free beer which helped address the emotional dynamics of the meal! Highly recommended.
Friday, September 24, 2010
This year has seen recalls of trusted brands- Johnson and Johnson (Benydryl) and Abbott (Similac). We have had eggs recalled, spinach recalled, peanut butter recalled and meat recalled.
Many of the recalls are for poor manufacturing practices leading to bacterial contamination. Others are for products with unlabeled allergens. Many are for dietary supplements with scary sounding non-dietary ingredients ("6-Etioallochol-1,4-Diene-3,17-Dione, also known as ATD, an aromatase inhibitor").
How do you stay on top of all them? Try what I do, subscribe to the FDA recalls. I get an email once a day with product recalls. This is one way that you will hear about all recalls without relying on the news. This is especially important if you have kids with allergies as those labeling recalls don't make it to the press.
Go to http://www.fda.gov/ and look to the right and you will find where to subscribe to email alerts.
How do you minimize your risk?
1. Avoid bagged salads. These veggies have a lot of handling prior to bagging and then those plastic bags work like little incubators to allow any bacteria to grow. Organic may limit pesticide exposure but it will not limit bacteria exposure.
2. Avoid sprouts in containers. These are favorites of bacteria. Sprout your own , super-easy. Get a jar, a piece of screen or cheesecloth. Put in a tablespoons of alfalfa seeds or beans (check your natural foods stores, many sell these for sprouting). Secure the cheesecloth or screen. Pour in some water, rinse daily and watch them grow.
3. Use a different cutting board for produce and meats/fish/chicken. Get those silicone boards in different colors and reserve boards for each type of food. Make sure to wash your hands after touching raw meat and use a different knife for raw meat, cooked meat and produce.
4. Eat only well cooked eggs. The days of eating raw cookie dough are over. If you need to use raw eggs in a recipe such as Aoli sauce, there are pasteurized eggs available in the refrigerator section at many markets.
5. Avoid raw milk. Raw milk may be a wonderful food with many magical properties but in our society today, it can also be a poison. Raw milk is from cows on farms and usually there is more than one cow. So just like in preschool, a couple of kids leads to infections, so is true with milk. More cows, more risk. Then the transport may allow for those bacteria to grow so by the time that milk touches your lips, it may be full of undesirables. As with eggs, you want raw eggs, buy a chicken you want raw milk buy a cow (or goat).
6. "Natural" or "Organic" does not protect you. Remember the recent peanut butter recall? That included products from Little Debbie cookies to organic and natural energy bars found at stores like Whole Foods. Unpasteurized organic juices also pose risks.
7. Refrigerate foods that need refrigeration. Don't leave foods out, bacteria love warm and moist.
Thursday, September 2, 2010
-3 1/4 cups dry mixture (make your own combination of the following: oats, whole wheat flour, cornmeal, rye flour, wheat bran, flaxmeal)
-1 tbsp baking powder
-1 1/2 tsp baking soda
- 1/2 tsp salt
-3 cups buttermilk
-2/3 cup honey
-1/2 cup vegetable oil
-1 cup nuts (optional)
1. Mix dry mixture, baking poweder, baking soda and salt in a large mixing bowl
2. In another bowl, mix eggs, buttermilk, honey and oil.
3. Add liquid ingredients to dry ingredients and mix until just combined. Do not overmix! Stir in nuts if using them.
4. Heat pan to medium/high heat and pour batter and cook.
Makes 12-16 pancakes, depending on size.
Tuesday, August 31, 2010
Tuesday, July 20, 2010
Friday, June 18, 2010
All the SpaghettiOs with Meatballs, SpaghettiOs A to Z with Meatballs, and SpaghettiOs Fun Shapes with Meatballs (cars) produced since December 2008 should be returned to the store where purchased for an exchange or full refund.
The recalled products have "EST 4K," as well as a use-by date between June 2010 and December 2011 printed on the bottom of the can. They were manufactured between December 2008 and June 2010 and distributed nationwide.
So your child is not spaghetti-O deprived after the recall, make your own. Kids like Spaghettios because they are easy to swallow and fun shapes. Buy some fun pasta- look at TraderJoe's, Whole Foods or Cost Plus for great shapes, cook up some tomato sauce and then water down the tomato sauce just a tad or mix in a little milk to make the taste a bit sweeter and blander. For variety, toss in some chopped cooked veggies, chicken or fish. Toss with grated cheese and eat!
Wednesday, June 9, 2010
Sippy cups with soft tops, with hard tops, with tiny holes, with one big hole. Stainless steel, BPA-free, toxic plastic. Straw cups, juice boxes.
What do you use? Why? Do you want a cup that won't spill all over the back seat? Want a cup that is almost just like a bottle? Need Dora, Diego, Elmo or Mickey?
Does it matter?
What matters most is that you introduce a cup, usually a sippy, straw or open cup (with assistance) starting between 6 months and 9 months. It will be messy. It will be ineffective BUT if you want to wean from the bottle or breast at about a year or just have another way to offer fluids to your breastfed baby, you need to introduce the cup.
Water is the best fluid to start with. Some kids just don't want to drink what they get from the breast or bottle in a cup, so you can wait until they learn the cup before giving milk. If you start with a sippy cup, babies often get confused about sucking from a cup. Just take out that sucking piece from the sippy cup or buy one without the piece. Despite the plethora of sippy cup choices, there is no one best cup and actually kids don't even need them to learn to drink but they are a convenience and DO allow your child to be more independent with drinking.
How about a straw? These are great for kids who may be having some trouble managing thin liquids, kids who cough often when drinking even small amounts of water (we all have trouble when we take TOO big a sip.) If your older infant or child, does cough most of the time with even small amounts of thin liquids, talk to your physician or other health care provider. Kids need to have the skills to close their lips around a straw and sometimes those larger straws with straw cups work well.
Open cup? These are great to use. Every notice how your infant is interested in whatever you are drinking? If it is not soda, beer, wine, mixed drinks or coffee- share a sip. It is a great way to introduce a cup. I love little shot glasses! They are the perfect size for little hands to practice and often have lobsters, cowboy hats or state flags on them (what could be more enticing on your cup!)
Sunday, May 30, 2010
Wednesday, May 12, 2010
- People who test positive for allergies either by skin prick or blood test have less then a 50% chance of actually having an allergy!
- Having IgE or IgG antibodies does not necessarily mean you are allergic to specific foods. The presence of the antibodies can be transient and rather meaningless.
Tuesday, May 4, 2010
Friday, April 16, 2010
Friday, March 26, 2010
Wednesday, March 3, 2010
Wednesday, February 3, 2010
Go to www.foodallergy.org and sign up for the alerts either via email or RSS feed.
Happy & Safe Eating,
Thursday, January 7, 2010
Sunday, January 3, 2010
The panel concluded that there is no rigorous evidence that digestive problems are more common in children on the autism spectrum compared to other children, or that special diets are successful. They do conclude though that digestive problems can trigger problem behavior in children with autism and these digestive problems should be treated medically.
Another point that Dr. Buie makes is that kids on the spectrum often do not get the "right" kind of attention when visiting the doctor's office as the office may not be friendly enough for the child to feel comfortable or equipped to make adjustments to provide care. In addition, he points out that many doctors are also uncomfortable addressing GI issues and autism due to many of the theories that have been discredited with newer researcher.
So what does this mean! While the panel does not support global dietary recommendations, it does support further research and addressing each child's needs. If your child is doing well on the diet they are following, keep it up. If your child does not appear to have benefited from restrictive diets, give it up. Each child is unique and the approach should be tailored to your child's individual picture.
Dr. Buie does recommend seeing a dietitian if your child has a limited diet to help expand the diet and look for any deficiencies.
To view the article, look for the January issue of Pediatrics.