Facts:

• 12 million Americans have food allergies of varying degrees of severity: 6% of children under age 3, and 3.5-4% of the overall population.
• According to the Food Allergy & Anaphylaxis Network (FAAN), approximately 3 million children currently live with a food allergy

 
1. What kind of allergy symptoms cause people to seek your advice?

• GI issues (Bloating, cramping)
• Anaphylaxis (Oral, Hives)
• Migraines
• Deficiencies

 
2. When people come to see you, what kinds of foods are they typically allergic to?
 

• Gluten/Wheat
• Lactose/Casein/Whey
• Eggs
• Soy
• Nuts and tree nuts
• Yeast
• Fish and Shellfish

 
3. Do people need to come in with a diagnosis before you can help them?
 
No! If someone is experiencing any symptoms that may be food related, an RD can help them follow an elimination diet to figure out which foods are causing their symptoms. I usually recommend they also see an allergist for several tests, however, blood test aren’t always accurate and they may still have intolerances to certain foods.
 

4. How do you arrive at a diet plan for each person? Do you recommend an elimination diet / probiotics / immunotherapy?

• I always recommend an elimination diet with journaling. In my experience, it is the best way to really figure out which foods are causing those undesirable symptoms.
• An Initial Consultation includes reviewing an individual’s current diet, past medical history, labs if available, symptoms and goals.
• If there are GI issues present, I will suggest a probiotic from their local health food store.

5. What role does a registered dietitian play in helping people with food allergies? How do you follow up with clients over time?

• Registered dietitians may be the first one to suspect a food allergy during nutrition counseling.
• It is important to analyze an individual’s intake for adequacy to ensure nutritional needs are still being met.
• RDs are partnering with local schools to provide support and counseling.
• Parent Support Groups could reach out to RDs for support and education.
• In-services for staff
• Student letters to schools and colleges
• Teaching clients emergency planning, meal planning, and label reading—and empowering them to create an awareness among the people they’ll be dealing with in everyday life.

 
6. Does your treatment include lifestyle changes as well? ALWAYS          

 
7. What chemicals in food contribute to the body’s toxic overload? Where are they stored in the body? In fat tissue
 

• Bacteria (e.coli), additives, pesticides, heavy metals
• Excess sugar intake
• Ingestion of phosphates, food allergens.
• The toxic effects of sugar have been sufficiently revealed over the last ten years.
• Food additives are another factor that has gained a great deal of attention in recent years as a probable cause of hyperactivity and learning disabilities.
• Many of these additives are petro-chemical products which are stored in the fatty tissues of the body causing toxic overload.
• Food allergens are another way in which the body can develop toxic overload.

 
8. What foods that we normally eat have high levels of toxins? Wheat? Corn? Soy?

• Processed foods        
• Artificial sweetners –
• bright colored drinks – coal tar
• MSG
• GMO soy
• Pesticides

9. Do you believe new things are being introduced into the food supply in the last few years that might be causing this large increase in allergies?

YES, Given that 70% of our immune system is found in our digestive track, it is interesting to consider the impact that the addition of chemicals have on our digestive system.
 
10. Is food labeled USDA organic almost always safe to eat?

When the USDA label was first implemented in 2002, concern was expressed that certification standards would not be as stringent as the private organic labeling programs it replaced. Consumers want organic products, and the market continues to grow.  It’s the “the fastest growing segment of the food industry” and is a “$23 billion-a-year business”. A weakened organic standard only helps big business and not consumers. Consumers can’t trust the USDA Organic logo and must instead seek out reputable companies who maintain high standards and avoid synthetic additives. 

In general, avoiding processed foods and purchasing from local farmers is the safest way to ensure your food is  organic.
 
11. How has the nature of food changed in the last few years?

• We have changed the nature of farming into factory farming.
• The structure of our chickens and cows have changed.
• The soil where our fruits and vegetables are grown have also changed.

12. Your advice to people with food allergies is…

• Seek a professional to improve your quality of life.
• Focus on the food you CAN eat not the foods you CAN’T.  

This show is now viewing on the Local Access Channel. You can also view it on my website and youtube later this week.

I went to the bank and asked to borrow a cup of money. They said, "What for?" I said, "I'm going to buy some sugar." - Steven Wright

The Facts:

• The average American consumes more than 160 pounds of sugar annually
• Sugar = Immune suppression
• At an average rate of 160 lbs per person per year, sugar takes the cake, cell mediated immunity is depressed by 50% for 120 minutes after sugar ingestion (75 grams).

 Introducing “Added” and “Natural”

Backgrounds:

1. Added

Key: Try to limit to about 12 grams of added sugar a day (this is about 3 teaspoons of added sugar a day)

• brown sugar
• invert sugar       
• corn sweetener
• lactose
• corn syrup
• malt
• cane sugar
• maltose
• dextrose
• malt syrup
• fructose
• molasses
• fruit juice concentrates                
• raw sugar
• glucose
• sucrose
• high-fructose corn syrup             
• sugar
• honey
• syrup

2. Natural  

• Grains – Good source of fiber to decrease your risk for heart disease and help you lose weight
•  Fruits and veggies – good for decreasing risk of heart disease, stroke, diabetes, cancer and help you lose weight
•  Milk & yogurt

FACTS ABOUT ARTIFICIAL SWEETNERS:

• Most diet soda uses Aspartame as the artificial sugar – has been controversial since  approval in 1974
• Sold as NutraSweet, Equal & Canderel
• In more than 6,000 foods and beverages worldwide.
• “Real” is always better for your body.
• Stevia is a safe diabetic sweetener – zero calories, 0 carbs, no glycemic rise.

-Your Sweetness

Are you licensed to grill?

Getting out of the kitchen and in front of the grill is the perfect way to spark up your motivation for enjoying the amazing foods for summer. It’s simple, fresh and nutritious when you go above and beyond your typical grill items. The first step is to pick your protein and then your vegetables below. By choosing a lean protein and a variety of vegetables you will be satisfied with balanced blood sugars, energy levels and hunger!

Balancing your grill and your health:

Proteins:  Try keeping portions to 4 ounces

• Salmon Burgers
• Bison Burgers
• Turkey Burgers
• Alfresco Chicken Sausages (1 Link)
• Oscar Myer 98% Fat Free Turkey Dogs (2 Links)
• Chicken Kabobs
• Grilled Fish Tacos
• Grilled Tempeh

Vegetables:

• Summer Squash
• Zucchini
• Eggplant
• Potatoes
• Corn
• Red, Green and Yellow Peppers
• Onions

Don’t forget dessert!

• Fruit Kabobs drizzled with Agave Nectar or 100% Organic Honey

Condiment Conrol:

• Avoid High Fructose Corn Syrup

 -Your Licensed Griller

• “If the rain spoils our picnic, but saves a farmer's crop, who are we to say it shouldn't rain?”

A Picnic can be defined as a “pleasure excursion” at which a meal is eaten outdoors. Somehow picnics have the ability to provide us with a unique sense of freedom, but are also an amazing technique in practicing mindful eating. Thich Nhat Hanh, an expert in mindfulness, told a story once about mindfully eating a peach with his friend under a tree. He was eating a peach under a tree, that’s it! He wasn’t driving in the car, thinking about what he should be getting done, texting, emailing, or using any other type of technology. Spending the time to reconnect with your food is so important with sustaining a great relationship with it. Let’s go on a picnic!

What’s in your basket?

• Edamame Hummus with Oat Bran Pretzel Sticks
• Carrots, broccoli, and celery sticks and a Greek Yogurt Dip
• Ak Mak Crackers, Smoked Salmon, Cucumbers and Laughing Cow Cheese Wedges
• Quinoa Salad and cucumber pockets
• Fruit Kabobs
• PB and Sunbutter Roll-ups

Picnic Spots

• Tree-lined meadow with the scent of wild flowers
• Under a parasol
• Beside the gentle waves breaking on a sandy shore along the beach
• In a leafy haven in the middle of a city

Picnic Inspiration

• There isn’t any cleaning before or after in the kitchen.
• It can be less expensive than a restaurant.
• You choose the spot.
• You don’t need reservations and space isn’t a problem for large groups.
•  Parking isn’t stressful.
•  It becomes a special occasion, not just a meal.
• You can bring games to play for socializing and keeping kids entertained if nature doesn’t.

-Your Ant

Sodium isn't just on labels....look on the back of your dinner plate at the restaurant

Everyone likes good fluid balance, which is why it’s important to utilize Sodium’s dash of control for making it happen correctly. Sodium is essential for your health and fluid balance. Although it’s abundance in the majority of the most common foods we eat can put a damper on your health, like…

• High Blood Pressure
• Heart Disease
• Fluid Retention
• Stroke

Did you know the average American consumes 6,000 mg – 18,000 mg per day? Like I said, it is in most of the foods we eat. However, how much do we need and which ones?

Less than 2400 mg per day

Main Sources:

• Animal food (meats and cheeses)
• Baked goods
• Canned goods

Tips:

Eat a plant-based diet

Whole grains, vegetables and fruit, legumes, unsalted nuts and seeds.

Limit processed foods

• Packaged baked goods
• Potato chips
• Crackers
• Canned soups

Look on the label:

• Low Sodium = 140 mg
• Very Low Sodium = 35 mg or less
• Sodium Free = Less than 5 mg

Shop with me:

Soup: Health Valley No Salt Added Organic Soups

Baking Products: Arrowhead Mills (Whole Grain Bread, Brownie Mix varieties)

Dairy Alternatives: Rice Dream Original

WestSoy Soymilk

Pasta: Eden Organic Pasta Company

Breakfast Cereal: Nature’s Path Organic, Barbara’s Bakery

Adding the Flavor: Spike All Purpose All Natural Seasoning Salt-free

Snack Attack: Newman’s Own Organic Unsalted Pretzels

Energy Bar: Clif Bar (Chocolate Almond Fudge and Cranberry Apple Cherry)

Bread: Food for Life Ezekial Sprouted Grain Bread and English Muffin varieties

Salt: Celtic Sea Salt

-Your Secret Shopper