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Gluten and You
Created on 2/12/2010
"Gluten- Fee" - you might see this splashed across the label of some of your favorite foods. What is this all about?
Gluten is a protein found mainly in wheat, rye and barley products that many people are sensitive to when ingested (causing bothersome symptoms), while others who have celiac disease / sprue are actually in danger of causing themselves harm by eating gluten-containing foods.
The problem is that the symptoms of celiac disease are varied and often silent. Read on to find important information about celiac disease and appropriate testing through your doctor's office.
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Allergic to seafood and you can't go nuts
Created on 2/13/2009
C writes that she has food allergies, specifically allergies to seafood and nuts. She likes to cook and wonders what she can use in place of these foods when the recipe calls for them.
I asked my nutritionist yourwellness partner, Beth, for her opinion (I'm an okay cook, but I excel at eating!). When the recipe calls for seafood, chicken or tofu would seem reasonable alternatives. Tempeh, another option, has a texture sometimes likened to chicken.
As far as a replacement for nuts, consider soy nuts. They're actually not nuts at all, but dried soybeans. Beth says using them in a recipe gives you the texture of nuts and the taste is not overpowering. Most people with nut allergies tolerate soy well, but both are legumes so checking with your doctor first makes sense.
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