FoodBabeWay_Book Cover 3D

New Book–The Food Babe Way–Can Help Those with Food Allergies

The Food Babe Way by Vani Hari hit number one on the New York Times bestseller list last week. This says a lot about how our country feels about the food industry. If you haven’t heard about Vani Hari, aka the Food Babe, you will.  She’s the lady who decided several years ago that she was sick and tired–literally–from eating crappy food, so she took on the momentous task of telling food companies to stop contaminating our food with chemicals and additives. With the help of millions of like-minded folks–which she calls the Food Babe Army–and in less than three years (three years!) she’s succeeded in getting companies like Chipotle and Kraft and Subway to eliminate controversial ingredients and be more transparent in labeling.

Vani Hari Grocery Store - Credit Kwaku Alston

I began following the Food Babe on social media and joined her activist army soon after I was diagnosed with multiple food allergies and celiac disease. I didn’t need a PhD in nutrition to figure out if my body was rejecting food, there must be something wrong with the food I was eating. Vani Hari’s blog shed light on the toxins I’d been unwittingly putting into my body for decades. Add these to the multiple rounds of antibiotics and painkillers I consumed for several years for a chronic health problem, it’s no wonder my gut sprang a leak. More importantly, Hari’s blog taught me what I should eat.

When her book came out this month, I was slightly worried that it would be another diet book by someone who was probably always slender. I mean she’s called the Food Babe and she is tall and thin and beautiful as the book cover clearly shows. Watch this video and you’ll see she struggled with weight like most of us. She is also smart–and a bit sassy which I like. Within the first few pages, I was underlining facts and figures, jotting down notes, and starting her 21-day program. Warning: Your significant other will not appreciate being told the same chemical used to make Silly Putty is most likely in the fastfood French fries he’s popping into his mouth.

About halfway through the book, I experienced an epiphany. Many of the good food and good habits that Hari outlines, I was already doing–because of my celiac and allergies! My body had rejected soy and corn and gluten and dairy, so I no longer eat GMO-infested processed foods. I eat organic as much as I can. I buy additive-free and antibiotic-free meats and wild fish. I cut back on soda and alcohol. I don’t eat fastfood.

The Food Babe Way

I often tell people the positive side of my celiac and food allergies is that I eat better foods and I cook more. But what if I’d done this long ago? In my teens and twenties, I thought the low-fat food I ate and the diet soda I drank were good for me; now I know I was swallowing fistfuls of chemicals and additives. When I was a tired mother, I was convinced it was faster to feed my family Taco Bell between hockey practices than make a homemade meal. When I went out to restaurants, I never questioned what was in the food I ordered. I snacked on whatever was available in airports and hotels.

All of these bad habits and bad food choices resulted in serious health consequences. I believe if I’d followed the 21-steps in The Food Babe Way in my younger days, I wouldn’t be facing the health issues I am today.  Of course, it’s never too late for any of us to make changes in our dietary habit and to start letting the suppliers of our food know we want accountability. It’s certainly not to late to teach our children good eating habits.

Here’s the other cool thing about Hari’s book–most of her advice for eating and cooking and shopping and traveling are fit for allergic foodies. So go get a copy of The Food Baby Way today and let me know what you think.

Amazon
Barnes & Noble
Books A Million
Indie Bound (find your local store)

The Food Babe Way Can Help Those with Food Allergies first appeared at Adventures of an Allergic Foodie.

Musings and Morsels from an Allergic Foodie (1-22-15)

I photographed this morning’s shadows on the snow-covered mountains before I’d even had a cup of coffee. If I waited too long, the sun would shift and the view would change.

Musings and Morsels of an Allergic Foodie (!-22-15)

I’ve been reminded this week to appreciate life’s moments. Life as you know it can change in an instant.

A friend I met through blogging, Kathryn Chastain Treat, passed away a few days before Christmas. Her daughter posted this news on Kathryn’s blog.  Though I’d never met Kathryn in person, she was more of a friend than some people I see daily. We supported each other through emails and Tweets and Facebook posts. I got to know Kathryn and her family while reading  her book, Allergic to Life: My Battle for Survival, Courage, and Hope. She was a vibrant and healthy woman until toxic mold changed her life forever. Learning about how she was forced to live in physical isolation made my food allergies and celiac disease seem silly. However, she never made me feel that way. Kathryn always had a kind word to say. I will miss her.

Kathryn Treat, Author

Kathryn C. Treat, author of Allergic to Life

I encourage you to read Kathryn’s book. You can find it on Amazon.

Book trailer for Allergic to Life

My reviews: Part I and Part II.

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Last week I wrote about the hidden risks of vegetable oil and received many insightful comments. Several readers shared their horrific experiences of anaphylactic reactions when restaurants served them food prepared in the wrong cooking oil. Please don’t just ask what cooking oil the restaurant uses–ask to see the bottle. If the restaurant doesn’t want to show you, leave. Don’t take a chance.

In this same post, I shared my frustration with highly refined soybean oil and soy lecithin being excluded from the FDA’s allergen labeling requirements. Some of you only react to soybean protein, but others of you are highly sensitive like I am. Maya Trimner of Maya’s Happy Place sent me this petition asking the FDA to include all soy derivatives in food and drug allergen labeling.

Anyone with any food allergies understands the consequences of eating the wrong food. Please won’t you sign this petition and share with your followers?

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Enough musing . . . . time for a morsel!

I’ve been wanting to share this new product since our lunch was served in it at the Food Allergy and Celiac Convention last November.

Solvetta: Flat Box-Lunch Box

This lunch box unzips and lays flat, serving as a place mat. As an Allergic Foodie who travels a lot, I love that I can keep my eating surface clean and free of potential allergens. Think about those disgusting airplane trays and the tailgate of your car. I also take my allergen-free meal into fast-food restaurants where my husband eats. Now I don’t have to worry about asking the restaurant folks to wipe down the tables. They especially like doing this when they see I’ve brought my own food. These Flat Box-Lunch Box are great for students, too.

Visit Solvetta’s website to see all the sizes and colors and order yours. I got pink.

In closing, remember to appreciate the moments.

Food Allergies and Vegetable Oil: What You Need to Know

Near our home in Colorado Springs is a Mexican restaurant called Carlos Miguel’s that people rave about. So last Friday evening, when the streets were icy and my husband and I didn’t want to venture too far from home, I called the restaurant to discuss my food restrictions.

“What type of vegetable oil do you cook with?” I asked the man who answered the phone.

“Vegetable.”

“What type?  Soy? Corn? Canola?” I asked.

“Just vegetable.” He seemed a little perturbed.

I told the man I couldn’t eat at his restaurant without knowing exactly what was in the vegetable oil because I was allergic to soy and corn. He didn’t offer to check the ingredients label so I said goodbye.

Unfortunately, this isn’t the first time a restaurant couldn’t tell me what was in their cooking oil. And I’m sure it won’t be the last.  How absurd it is for restaurants not to know what they are serving their guests!

 

 

I also have a hard time with processed foods containing soy and corn. In the United States, corn isn’t one of the top eight allergens required by law to be identified on labeling.  While soy is one of the top eight, the FDA exempts soybean oil and soy lecithin from being labeled.  The FDA and medical experts, such as Dr. Scott H. Sicherer, MD, author of Food Allergies: A Complete Guide for Eating When Your Life Depends On It ( Johns Hopkins University Press, 2013), say most soy oil is highly refined so there is little proteins left to trigger an allergic reaction. Cold pressed and expeller pressed soybean oil are not highly refined and may contain soy proteins. The experts also say soy lecithin, a derivative of soy used as a nonstick agent in baking, has minimal proteins and those with a soy allergy need not worry.

My body does not agree with these experts. I’ve learned the hard way that soy oil, soy lecithin and corn oil  will all cause a severe reaction, including eosinophilic esophagitis. Blend them together–use soy/corn oil in my salad dressing and spray the grill with cooking spray containing soy lecithin–and I’ll be in really bad shape.  Talking with the other soy-allergic folks at food allergy conferences and through social media, I know I am not alone. Of course,  if you react to soy (so far 15 allergenic proteins have been found in soy) but can tolerate soy oil and/or soy lecithin, I’m happy for you! And a bit jealous! But do watch and discuss any changes in your health with your doctor.

Food Allergies and Vegetable Oil

Soy oil, or a blend of oils including soy oil, is used in restaurants because it’s inexpensive. Soybean meal and vegetable oil consume around 85% of the world’s soybean crop. By the way, the soybean is not a vegetable–soybean is a legume–but soy oil is still  referred to as vegetable oil.  Other plant-based oils include:

  • Canola (rapeseed)
  • Coconut
  • Corn
  • Cottonseed
  • Flaxseed
  • Olive
  • Palm
  • Peanut (a legume, not a nut)
  • Safflower
  • Sunflower

Unless the label says the oil is 100 percent, it may a blend of other oils. Read my post The Olive Oil Controversy. People can be allergic to any of these plant-based oils.

So here’s what I do to avoid an allergic reaction because of a vegetable oil mishap:

  • I read the ingredients labels of all oils before I buy them, and I stick to companies I trust. For a cooking spray, I use Winona Pure which does not contain soy lecithin.
  • I avoid all restaurants that cook only with soy oil and offer no other options (even if I’m ordering a food that doesn’t require oil–it’s just too risky). If they cannot identify what is in their  “vegetable oil,” I leave. In my experience, most Mexican restaurants and many Asian restaurants use soybean oil.
  • If it’s a questionable restaurant, I ask if the olive oil or other oil is 100 percent. This doesn’t usually go over well, but it’s been a lifesaver on several occasions.
  • I read allergen menus with a magnifying glass. Because of the FDA exemption for soybean oil and soy  lecithin, restaurants do not have to list them under “soy allergy.” Some allergen menus note this exemption with an asterisk, but not all do.
  • I ask a lot of questions before I order. What oil do you use to cook with? Does your vegetable oil contain soy? Do any other foods contain soy lecithin? Do you use cooking spray?
  • If possible, I call the chef in advance and discuss my dietary needs. I have celiac disease and allergies to dairy, eggs and corn, but I always stress the soy allergy because it’s the one that gets missed by waitstaff the most. Untrained waitstaff think tofu and soy sauce.
  • When I make reservations on OpenTable, which I do a lot, I note I have a soy allergy including soy oil and soy lecithin. I also check out what people say on Urban Spoon and Food Allergy/Celiac Disease apps.
  • When I travel, I try to stick to chain restaurants that never use soy oil (these are usually higher-end chains).
  • When eating out in my hometown, I’m a regular at restaurants that don’t use any soy at all. I let them know how grateful I am to have a safe place to eat.

Food Allergies and Vegetable Oil: What You Need to Know first appeared at Adventures of an Allergic Foodie.

The Case of the Gluten Free Corn Dogs–and a Giveaway!

I nervously answered my cell phone. The call was from our local neighborhood security company, and my husband and I were away on vacation.

“Ma’am, there are a lot of boxes on your doorstep . . . they appear to be . . . ugh, corn dogs.”

I let out a sigh. I’d forgotten Foster Farms had offered to send me their new gluten free corn dogs to review. I explained to the baffled officer that I was a food blogger and I’d have my neighbor put them in our freezer.

That was last October. Those corn dogs sat in my basement freezer until the College Celiac came home for his winter break a few weeks ago. Because they contain soy, corn and egg which I’m allergic to, I couldn’t taste them myself. Which was really frustrating because I once liked corn dogs–before allergies and celiac disease–and the photo on the box taunted me every time I opened the freezer door.

As soon as College Celiac dropped his backpack on the kitchen floor, I said, “Wanna corn dog?”  I really needed that freezer space for the Christmas ham.

College Celiac was more than willing to oblige. Corn dogs were always one of his childhood favs.

He quickly microwaved two. After I took the obligatory blog photos, he microwaved the corn dogs again because they got cold.

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 College Celiac’s review of Foster Farms Gluten Free Corn Dogs: Two Thumbs Up!

My college boy was happy the breading didn’t crumble like a lot of gluten-free breading–even after microwaving two times–and he said they were tasty. Well, what he said was: “They taste like the corn dogs I used to eat.” This is high praise coming from a guy who hasn’t eaten gluten in three years.  Of course, he added a little Cholula sauce–he and his brother eat everything with Cholula sauce!

Foster Farms GF Corn Dogs

So here’s the lowdown on these dogs. They are certified by the Gluten Intolerance Group, which requires foods to have less than 10 ppm of gluten per serving; a serving is one dog. GIG also evaluates every ingredient for cross contamination. A press release from Foster Farms says, “All ingredients are required to be gluten free and are labeled, stored and processed separately from other ingredients. Foster Farms Gluten Free products are manufactured separately from all other normal finished products. Analytical verification testing measures and sanitation practices are instituted, documented and confirmed with every production run.”

Kudos to Foster Farms for their gluten-free practices and their transparency. Wish more companies would publish statements about what they do to keep those of us with celiac disease and food allergies safe.

You should be able to find Foster Farm Gluten Free Corn Dogs, as well as gluten free breast strips and nuggets, at your local grocery store. If not, call Foster Farms at 800-255-7227 for help finding a retailer. Even better, tweet this post with #FFGlutenFree, like this post and/or write a comment below, or like my Facebook page and you can win a voucher for a free box of Foster Farms Gluten Free Corn Dogs.

The Case of the Gluten Free Corn Dogs first appeared at Adventures of an Allergic Foodie

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Start the New Year with Udi’s Gluten Free–Enter Giveaway Today!

The Udi’s Gluten Free “care packages” arrived just in time for the College Celiac’s Christmas Break. It’s been a rough four years, trying to adapt to life with celiac disease while being away from home. Okay, truth be told, it’s been harder on me than him. I worried if he was eating enough nutritious foods.

So I was thrilled to introduce my son to new foods from a company I trust. These burritos were a hit. He added Cholula Hot Sauce. What is it with college boys and Cholula?

Udi's Gluten Free has eight varieties of burritos. Allergens: Egg, Dairy, Corn

Udi’s Gluten Free has eight varieties of burritos. Allergens: Egg, Dairy, Corn

Based on the dirty dishes I woke up to on several mornings, the Udi’s Gluten Free Plain Tortillas were also quite good.

These tortillas come in small and large. Dairy, soy and nut free. Allergens: egg.

These tortillas come in small and large. Dairy, soy and nut free. Allergens: egg.

For those of you who are regular readers, you know I’m not much of a baker. Thankfully, Udi’s provided the College Celiac with treats this holiday: Snicker Doodle Cookies and Dark Chocolate Brown Bites (both soy and nut free). I have no photos because they disappeared so quickly.  And someone only left one  Double Vanilla Muffin.

Who ate all the Udi's Gluten Free Muffins?!

Who ate all the Udi’s Gluten Free Muffins?!

My plan was to add berries on top of the muffins with some whipped cream.  In fact, I’d planned on creating several of the terrific ideas Udi’s Gluten Free pinned on Pinterest, but then the other hungry son with food allergies came home.

For Christmas dinner, I served Udi’s Classic French Dinner Rolls. Even my husband–the Eater of Everything–said they were delicious.

New French Roll from Udi's is dairy, soy and nut free. Allergens: egg and corn

New French Roll from Udi’s is dairy, soy and nut free. Allergens: egg and corn

Udi’s also has a new French Baguette that I’m planning to serve with split pea soup this evening. The boys are rallying for baguette pizza.

When I post Instagram photos of  my meals using Udi’s foods, I’m often asked where followers can buy Udi’s. Udi’s started in Colorado and I live in Colorado, yet many of my stores don’t carry the foods Udi’s offers.  If you go to their website catalog, there is a link to either order the products or find a store near you that carry the items. I suggest you ask the manager at your favorite grocery store to start carrying Udi’s; sometimes there is a form you can fill out.

Okay, so now that I have your mouth watering, I bet you’re wondering how you can enter to win one of Udi’s holiday prize packs or coupons for free product. It’s quite easy–just click here.

Good luck. And may you have a happy, healthy gluten-free New Year.

Udi's Gluten Free Giveaway

 

Start the New Year with Udi’s Gluten Free–Enter Giveaway Todayfirst appeared at Adventures of an Allergic Foodie.

Christmas Vegetable Tree

Appetizers for an Allergic Foodie

Flashback Tuesday: I’m enjoying the holidays with my family as I hope you are. This post appeared last year. The appetizers from my friend’s party were a hit. Enjoy! And Happy Holidays to you and your family.

It took another Amy–my friend Amy Brown–to teach me it’s okay to serve your nonallergic guests allergy-friendly foods.

Maybe it comes from having a husband who has yet to embrace gluten-free, dairy-free foods (to be fair, he doesn’t have to) that makes me think everyone else will feel the same way he does: Not going to try it if  I don’t have to.

So I often go to the trouble of serving “regular” food at our social gatherings. A few years ago when we moved into our new home, I hosted a potluck open house where everyone brought an appetizer.  As you might guess, there was very little for me to eat.

Then last year I hosted a holiday cookie exchange. I figured this was a fun way for my kids and my husband to get treats without me having to touch a stick of butter or sift flour. Ironically, it was over Christmas break last year that my younger son realized gluten was making him sick and my oldest son gave up everything dairy.

So when this holiday season came around,  I decided to skip hosting a party. With our sons home, I just didn’t want to have foods around that they couldn’t enjoy.  And frankly, I didn’t want to do all the work of preparing both allergy-free and regular foods.

Then I went to Amy Brown’s party.  Take a look at this table of yummy appetizers:

Delicious appetizers for an allergic foodie

Photo by Amy Brown

 

The food was incredible!  Amy and her husband, Brandon, follow a “Whole30″ diet, eliminating grains, dairy, sugar, and legumes. This made many of the appetizers free of  gluten, soy, and dairy!  They did include some macaroni and cheese the kids devoured and deviled eggs that my husband devoured.

My favorite appetizer was incredibly simple: A BLT on a toothpick!

Bacon, Lettuce, Tomatoe Appetizer

Photo by Amy Brown

 

Then there were these adorable olive penguins.

Gluten-free treats

And the zucchini wrapped around sausage with pesto and olive oil were fabulous.

Delicious sausage/zuchinnin wraps

Photo by Amy Brown

 

Amy also made several types of dips, including one with eggplant and red peppers that she found at She Cooks . . . He Cleans  (recipe follows). I’m not a big fan of eggplant, but I’ll be making this dip soon.  I eat a lot of veggies and hummus, so–cover your ears, Amy–I wasn’t that excited to try the black bean hummus. But I did, and it was delish!

And who wouldn’t want to eat their veggies when presented this way?

Christmas Vegetable Tree

Amy also served the gluten-free crackers on a separate plate and labeled them!

None of the guests seemed to notice the appetizers were “different” or “allergy-free” or “gluten-free.”  The food was just good . . . actually, better than good.  And oh so cute.

Roasted Egg Plant and Red Pepper Dip

(Note this recipe includes sesame seeds)

  • 1 large eggplant
  • 2 red bell peppers, seeded
  • 4 garlic cloves, whole, peeled
  • 3 tablespoons extra-virgin olive oil (to start with…)
  • 1 teaspoon kosher salt; freshly ground black pepper
  • 3 tablespoons tahini paste
  • 1 teaspoon ground cumin
  • cayenne pepper, to taste
  • juice of one lemon
  • lots more good extra-virgin olive oil

Preheat oven to 400F.

Cut the eggplant up into 1-inch square pieces.  (Before cutting, I like to take off some of the skin in stripes around the eggplant.  Up to you.)   Cut the red bell peppers into 1 inch strips.  Toss the eggplant, peppers, and garlic in a large bowl with olive oil, salt, and several grindings of pepper.

Spread the vegetables on a parchment-lined baking sheet in a single layer.  Roast for 35-45 minutes, tossing once during cooking, until the vegetables are soft and lightly browned.  Remove from oven and allow to cool slightly.

Place the vegetables in a food processor; add the tahini, cumin, cayenne, lemon juice, and another glug (or two) of olive oil.  Process in pulses until blended.  Season to taste with salt and pepper.  (Try to avoid over-processing or it will become paste-like in texture.)

Drizzle with more olive oil on top, and serve warm or at room temperature.

Appetizers for an Allergic Foodie originally appeared at Adventures of an Allergic FoodieRoasted Eggplant and Red Pepper Dip originally appeared at She Cooks . . . He Cleans.  Thank you to Amy Brown for sharing these treats and photos.