Keeping Level

October 28th, 2011 | Posted by Corey.Hawes in Blog - (0 Comments)

Summer is the biggest time of year for people to travel, and stay busy. Many people wonder why they feel fine after eating, then shortly after eating, they feel tired and have no energy. One reason we feel fine right after eating is due to our blood sugar dropping. By keeping blood sugar steady you can avoid sleepiness, dizziness and other symptoms ( I will touch upon these later) . Eating small and frequent meals/snacks are some of the best ways to keep our blood sugar level steady.

Some foods that help keep our blood sugar level are:
• Dried fruits and nuts
• Whole-grain crackers or bread with peanut butter
• Yogurt
• Fruit
• Low-fat cheese or cottage cheese
• Baked potato
• Cut veggies with low cal dip
• Hard-boiled egg
• Hummus and pita slices

Diabetics, however, are different because they must control their diet very well to control their blood sugar. Suggestions for diabetics to gain control are:
• Have variety in your diet but have a balanced meal with all the food groups.
• Eat small frequent meals.
• Eat a whole fruit between two meals as a snack and not as a part of your meal.
• Eat the same amounts of food at same time of the day, but make sure you don’t leave a gap of more than 3 to 4 hours without eating anything.
• Eat more of complex carbohydrate foods, high-fiber foods such as whole cereals like wheat, ragi (finger millet), unpolished rice, oats; whole pulses like peas, cow pea, chick pea, green leafy vegetables and raw vegetables. All of these foods cause only a gradual rise in blood sugar because the fiber content slows down the release of glucose.
• Cut down on sweets, desserts, sweetened soft drinks, cakes, and chocolates. In such foods the sugar is absorbed quickly and therefore causes blood glucose level to rise more rapidly.
• Eat lots of fresh vegetables and some fruits for soluble fiber and vitamins. Fruits makes an ideal snack between meals, but beware of eating very sweet fruits such as mangoes, jackfruit, custard apple, sapota (chiku) or grapes because of their effect on your blood sugar level (rises rapidly). Dried fruits such as raisins & dates are a concentrated form of sugar and so should only be consumed in small quantities.
• Make sure you eat pulses and dals as part of at least two meals a day. People who eat non-vegetarian foods can include chicken, fish or egg instead.
• Cut down on eating excess of foods with high fat content, which may make you overweight and increase the risk of heart problems.
• Limit the intake of table salt and salty foods, because diabetics have an increased susceptibility to high blood pressure. Beware of hidden salt in many pickled, tinned and processed foods like pickles, papads, etc.
• Keep alcohol consumption at moderate levels. Even low-sugar alcoholic drinks may have high alcohol content. Alcohol should be consumed along with food or after food; else there is a chance of blood sugars going down.
• Artificial sweeteners can be used but special diabetes products are not necessary. Beware of diabetic products available in the market these days, which are made of artificial sweeteners but have a high fat content hence higher calories.
• Drink plenty of water or other sugar free, low-calorie beverages like diluted skimmed buttermilk or lime juice without sugar.

These are very useful for diabetics and people who aren’t diabetic but have problems controlling their blood sugar. By having a controlled diet, maintaining blood sugar will be a lot easier and it will allow you to be able to not feel the symptoms of low blood sugar such as:
• Trembling
• Clammy skin
• Palpitations
• Anxiety
• Sweating
• Hunger
• Irritability
• Difficulty in thinking
• Confusion
• Headache

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Nutrition and Pregnancy

September 30th, 2011 | Posted by Tamara Myles in Blog - (1 Comments)

I am currently taking a class called Nutrition Through The Life Cycle.  This is an interesting class because it is very specific about the importance of certain types of nutrients at different periods in the life cycle of an individual.

Right now we are talking about nutrition during pregnancy.  Many people are aware that what is eaten during pregnancy will have an affect on the fetus. However, what many may not know is how nutrition before pregnancy is just as important.

Many women may become pregnant and not know that they are pregnant until weeks later.  The first few days and weeks after pregnancy are very important.  Some women may have a deficiency in nutrients that are important before as well as after becoming pregnant. Folic acid for instance is very important and is a nutrient that plays a part in the formation of the spine.  The critical time period for this nutrient is 17 to 30 days gestation becuase that is when the neural tube is forming. Folic acid is taken to prevent the occurrence of malformations such as Spina Bifida and other congenital defects.


Dietary Guidelines for Americans 2010 recommends that women of child bearing
 age (15-44) take 400 micrograms of Dietary Folate Equivalent (DFE) from supplements, fortified foods and food folate.  Pregnant women should take 600 micrograms per day with 400 micrograms from supplements and fortified foods and 200 micrograms from food folate.  Sources of food folate would include foods such as beans and peas, green leafy vegetables and orange juice.

Other vitamins and minerals are important before and during pregnancy in addition to folate such as vitamin D, iron and calcium.  For more information visit the Yale Medical Group website.

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Variety…..You don’t know how good it is until it is gone.

August 25th, 2011 | Posted by Tamara Myles in Blog - (0 Comments)

I just got back from Ghana Africa 3 weeks ago.  I had a wonderful time.  This is the first time that I have been out of the country so it was really exciting.  I enjoyed some things and some things I did not enjoy so much (although all of it contributed to the learning experience).

I was exposed to so many things that I would not have been otherwise such as witnessing three live births and one of which was twins.  I served in many community clinics and met the Dietitian of the Children’s Hospital where I also got to cook in the kitchen.  Not only did I help to cook the food for the hospital but while I was there I of course tried many different African dishes at the home where I was staying.

I must say the food was pretty good and I enjoyed eating foods that I had never tried before.  It was trial and error because some of the dishes I liked and some of them I did not.  Although the food was good, most of it was fried.  We ate fried foods everyday.  I have never eaten so much fried food.

In Ghana, they do not have the variety of foods that I am used to eating.  I found after the third week that I was just eating the same foods over and over.  Some of the common staple foods were plantain, fried rice, mango, pineapple, yams and eggs.  We ate most of these foods everyday.  I did not eat many vegetables (except for at our group home occasionally) because the possibility of getting sick was too great so I ate hot foods the majority of the time.

My first week back the first thing I ate was fresh vegetables, vegetables, vegetables.  I am so grateful for the variety of foods that we have access to.  We are able to add many different foods to our meals every day.  It was good for me to eat foods that I had never been exposed to but I must say that there is nothing like eating what I am used to eating. I truly enjoyed myself and would love to visit again and I am very thankful for the experience but I am glad to be home.

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Healthy Snacks

August 15th, 2011 | Posted by Baileytri in Blog - (0 Comments)

Here are a couple of healthy snacks that even the pickiest of eaters will love. They are simple, quick, inexpensive, and most of all delicious, packed with nutrients that will help fuel your body throughout the day.

Pizza Crisps

-4 whole grain or regular saltines, (preferably unsalted)

-4 teaspoons marinara sauce -Pizza toppings such as cooked broccoli, turkey pepperoni, or shredded chicken.

-4 teaspoons reduced fat cheddar or monterey cheese.

Directions

On each cracker, spread one teaspoon of marinara sauce and add your toppings of choice. Sprinkle with cheese. Place on a plate and microwave until cheese is melted, close to 10 seconds.

Nutrition

Calories-100, Total Fat- 4g, Saturated Fat- 2g, Sodium- 270 mg, Carbohydrates- 12g, Dietary Fiber- 1g, Protein- 4g, Calcium 76 mg

Cheesy Bean Spirals

1 (15 oz) can black beans, drained and rinsed

2 tablespoons olive oil

1 tablespoon lime juice

2 tablespoons ground cumin

2 rectangular sheets soft whole wheat wrap bread

4 ounces sharp, or extra sharp cheddar cheese

salsa (optional)

Directions

Mash beans, oil, lime juice and cumin into a coarse puree with a potato masher or fork; spread half over each whole wheat wrap. Sprinkle with cheese. From the wide side, roll up tightly. Wrap and refrigerate until ready to serve. Cut off 1-inch slices. Place cut-side-down and microwave just until warm (about 20 seconds for 4 spirals) Serve with salsa if desired.

Nutrition

Calories-210, Total Fat- 12g, Saturated Fat- 4g, Sodium 420 mg, Carbohydrates- 18g, Dietary Fiber 4g, Protein- 10 g, Calcium – 169mg

Healthy Tips

August 9th, 2011 | Posted by Baileytri in Student Blogger - (0 Comments)
The next time you sit down for a meal, pay attention to how colorful your plate is.  If it is vibrant in color, you are on the right track, if you are finding your plate to be of white or dull colors, you might want to re-think your choices.  By adding color to your plate (fruits and vegetables) you are ensuring that healthy nutrients are entering your body. For example:
Red: Such as red berries, watermelon, grapefruit, apples, red peppers, red cabbage,  and tomatoes contain lycopene which is great for your heart and mind, keep your urinary tract healthy, and lower your risk of heart disease and other types of cancers.
Yellow & Orange: Such as peaches, oranges, pineapple, lemons, apricots, yellow peppers, pumpkins, and carrots help strengthen your immune system, and keep your vision on point.
Green: How many times have you heard “eat your greens.”  Green foods such as broccoli, green peppers, green beans, lettuce, cucumbers, zucchini, spinach, green cabbage, green apples, green grapes, and honeydew contain lutein and indoles which are packed with key vitamins and minerals that help keep your bones, vision, and teeth healthy.
Blue & Purple: No need for wrinkle cream anymore! Blue and purple foods such as blueberries, grapes, plums, blackberries, eggplant, and purple potatoes contain anthocyanins and phenolics which have been shown to have anti-aging benefits.
White & Brown: Some white and brown foods such as bananas, cauliflower, garlic, onion, mushrooms, ginger, potatoes, shallots, parsnips, and turnips have been shown to help prevent heart disease and cancer.
Eating these foods are not only tasty, but have added health benefits as well. Making sure that your plate is colorful is an easy way to ensure that your body is getting the nutrients it needs to live a healthy lifestyle.
 

The Crash Course in Carbohydrate Counting!

August 4th, 2011 | Posted by Trey Sanders in Student Blogger - (1 Comments)

Many people diagnosed with Diabetes might not be aware of how the diet can help control blood sugar. One of the best ways for people with Diabetes to control their blood sugar with their diet is through carbohydrate counting. Here are the basics of carbohydrate counting!

What foods are carbohydrates? In general, carbohydrates include any foods in the grain group (bread, pasta, noodles, rice, tortillas, etc.),  fruit group, starchy vegetables (potatoes, dried beans, corn, peas), milk, ice cream, and foods with added sugar such as colas, desserts, and candy.

What is a serving of carbohydrate? As a general rule of thumb, a 1/2 cup serving of a carbohydrate containing food or 1 slice of bread counts as a serving. 1 serving of a carbohydrate is 15 grams.

How will I know how much is a serving? If you are not able to use measuring cups, a 1/2 cup is about the same size as the palm of a female hand, a deck of cards, or a wallet. If the size of the food seems to be about the same size as a tennis ball or the fist of a female, then it is 1 cup.

How many servings of carbohydrates can I have per meal? This varies from person to person, but in general, women should aim for 3-4 servings of carbs per meal while men should aim for 4-5 servings per meal. The higher amounts are for more active males and females.

Does it matter how I choose my carbs? Technically not… a carbohydrate is a carbohydrate whether it is a cola beverage or a fruit. Because there are other benefits to some carbohydrates such as other vitamins and minerals in fruit, there are healthier choices. Regardless, too much carbohydrate, even if it is something containing other healthy nutrients, can raise your blood sugar.

What foods can I have that are not going to raise my blood sugar? Non-starchy vegetables including salad greens, tomatoes, onions, mushrooms, carrots, cauliflower, broccoli, and much more have about 5 grams of carbohydrate; that means you can have up to 1.5 cups of these foods before it would start to affect your blood sugar! Other foods that do not increase blood sugar include protein sources such as meat, fish, and cheese, fats such as butter and oils.

How do I carb count with packaged foods? Because of government regulations, every nutrition facts panel is required to list the carbohydrate content of its food. The number you’re looking for is total carbohydrate (not sugars). Do not look at the percent, look for the number in grams (g). It is important to also look for the serving size, which is located directly underneath the words “Nutrition Facts.” The serving size will tell you how much of the food contains the rest of the information located below it, including total carbohydrate. 1 serving of carbohydrate is 15 grams, so 30 grams would be 2 servings, 45 grams would be 3 servings and so on. Because the total carbohydrate content of foods will not be as neatly organized, use rounding to help identify how many servings of carbs you’re getting, assuming you eat the indicated portion size. For example, 22 grams of total carbohydrate would be about 1.5 servings of carbs!

Remember that counting carbohydrates is a process, so do not give up! For more information, check out the American Dietetic Association!

Eat Well & Eat Happy!

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10 Tips for Raising Healthy Eaters!

August 4th, 2011 | Posted by Trey Sanders in Student Blogger - (0 Comments)

Though healthy eating is a process many adults are trying to achieve, a common question is how to pass along healthy eating habits to children. Here are 10 quick tips to help your children become healthy eaters!

 

 

 

 

1. Serve as a role model:Cultivate your own good eating habits. Have breakfast, eat your vegetables, and watch your portion sizes

2. Eat what you want your child to eat: Children are most likely to eat things they see you eating, whether it is broccoli or French fries, and less likely to eat things that you try to make them eat.

3. Eat with your child:Include your child in family meals. Do not feed your child separately. Eating is a social activity. Family meals are where children learn table manners and social skills associated with eating meals together.

4. Let your child decide:Let your child determine how much to eat. You decide what and when to offer food. Children are better able to regulate their own food intake when parents are less controlling about it. Children eat what they need, if they are allowed to do so.

5. Plan fun meals: Have “colored food days” for a fun change. On orange day, for example, you can serve orange juice, orange slices, carrot sticks, cheddar cheese cubes, etc.

6. Keep trying new foods: It may take an average of 15 times of offering a food before your child will try a food or eat it. Avoid saying your child dislikes something. Just keep offering it.

7. Take your child shopping: At the grocery store, let your child have a hand in picking out nutritious foods, such as colorful fruits and vegetables and other healthy snacks.

8. Make it easy for children to make healthy food choices: Place already-prepared fresh fruits and vegetables in an easily accessible spot in the refrigerator. Have trans fat-free popcorn and whole-grain crackers available for quick snacks.

9. Prepare a meal together: Invite your child to help you make a meal. Children love to help and are more likely to taste something they helped to create.

10. Do not use food as a reward or bribe: Never use food, particularly sweets or desserts, as a reward or bribe. It will only make this food more irresistible and more highly valued, raising the status of the food. This can confuse a child’s internal hunger and fullness cues, leading them to eat for comfort, even when they are not hungry.

For more information, check out the American Dietetic Association!

 

 

 

Eat Well & Eat Happy!


 

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Dysphagia Diets 101!

July 19th, 2011 | Posted by Trey Sanders in Student Blogger - (2 Comments)

Dysphagia is a term that means trouble swallowing. This can occur due to a variety of conditions including stroke, Parkinson’s disease and other neurological disorders, muscular disorders such as muscular dystrophy, or cancers of the head, neck or mouth. The level of dysphagia is determined by the speech and language pathologist, and a modified texture diet could be necessary to help ensure safe eating. There are three levels of altered texture diets associated with the National Dysphagia Diet: dysphagia pureed (level 1), dysphagia mechanically altered (level 2), and dysphagia advanced (level 3). Below goes into more detail on each of these diets!

Note: Sometimes, fluids will need to be thickened to make swallowing easier. Liquids can be thickened to nectar, honey, or pudding thick depending on recommendations from the speech language pathologist. Thickening powder is what is typically used to thicken liquids and is available commercially. If thickened liquids are necessary, it is important to have all liquids consumed, including water, milk, and coffee, thickened to the correct consistency. Whether a person might require thickened liquids can be independent of the level of dysphagia diet they are assigned.

Dysphagia pureed diet (level 1): In this level, foods are pureed and homogeneous, with all foods, including meats, vegetables, and breads, of pudding-like consistency. No coarse textures, raw fruits and vegetables, nuts, and dry cereals and cooked cereals with lumps, seeds, or chunks are allowed (including oatmeal). Foods allowed include Pureed meats, fruits, vegetables without lumps, pulp or seeds (pureed to pudding-like consistency), Soft, moist tofu, Hummus,  Pureed bread mixes, Pre-gelled slurried breads, pancakes, French toast, waffles, sweet rolls, etc, Mashed potatoes and pureed potatoes with gravy, butter, margarine, or sour cream, Well-cooked pasta, noodles, or pureed rice (blended to a smooth consistency), Smooth pudding custards, yogurt, pureed desserts, and soufflés.

Dysphagia mechanically altered diet (level 2): At this level, foods that are moist, soft textured, and easily formed into a food bolus for swallowing are allowed. Foods are well cooked and soft and meats are ground or minced. In addition to any pureed consistency food, foods allowed include Moistened ground or cooked meat, poultry, or fish (serve with sauces), Casseroles without rice, Moist, well-cooked pasta, Moist meat loaf or meatballs, Poached, scrambled, or soft-cooked eggs, Tofu, Well-cooked and moist mashed legumes or beans, Cooked cereals with little texture, including oatmeal, Slightly moistened, dry cereals with little texture, All soft, well-cooked vegetables that are in small pieces and mashable with a fork, Canned or cooked fruits without seeds or skin, Soft fruit pies (bottom crust only), Crisps and cobblers with soft topping and no seeds, and Soft moist cakes with icing or slurried cakes.

The dysphagia advanced diet (level 3): At this level, foods are of nearly regular texture, but very hard, sticky, or crunchy foods are not included. Including foods from the first two levels, foods allowed include Thin-sliced, tender, or ground meats or poultry, well-moistened, Fish, Eggs (any preparation acceptable), Yogurt (no nuts or coconut), Casseroles with small chunks of tender or ground meat, Well-moistened breads, biscuits, cereals, muffins, pancakes, waffles, etc (add jelly, margarine, and other toppings to moisten well), Soft, peeled, ripe fresh fruits, such as peaches, kiwi, mangos, cantaloupe, Soft berries with small seeds, such as strawberries, Rice, Tender fried potatoes, and shredded lettuce.

For more information, check out the American Dietetic Association and RD411.

Eat Well & Eat Happy!

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The low down on Lactose Intolerance!

July 19th, 2011 | Posted by Trey Sanders in Student Blogger - (1 Comments)

One of the most common confusions with food allergies is with lactose intolerance. Below are some common FAQ on what Lactose Intolerance is really all about!

What is Lactose Intolerance? Lactose Intolerance is the inability of the body to digest a sugar found in milk, called Lactose. This is usually due to a shortage of the enzyme lactase, which breaks down and digests lactose in the body.

Is Lactose Intolerance the same as a Milk Allergy? No, a milk allergy is the result of an immune response triggered by your immune system. The symptoms between milk allergy and lactose intolerance can be similar!

What are the symptoms of Lactose Intolerance? The symptoms can differ from person to person, but the common ones are general abdominal discomfort, gas, cramping, diarrhea, and abdominal swelling.

How is Lactose Intolerance Diagnosed? There are two common tests to identify lactose intolerance: the lactose tolerance test and the hydrogen breath test. In the lactose intolerance test, you will drink a large amount of a sweet beverage containing lactose.  If you are lactose intolerant, you blood sugar will NOT increase as it would in people who are tolerant to lactose. A low increase in blood sugar would indicate lactose intolerance. In the hydrogen breath test, you exhale into a machine that measures the amount of hydrogen in your breath. You do this again after drinking a beverage containing lactose. More hydrogen is produced in your intestines if the lactose is not being digested. If the level of hydrogen increases from before consuming the lactose containing beverage to after, then it is a sign of lactose intolerance.

Can people with Lactose Intolerance never drink milk again? Not necessarily, because the level of lactose intolerance can vary from person to person.  Some people with lactose intolerance can consume up to 1/2 cup of milk at one time and up to 2 cups per day.

What about Cheese and Yogurt? In the process of making cheese, most of the lactose is removed, and aged cheeses are particularly low in lactose. In yogurt, the active cultures contained in the product are digesting lactose, also making it easier to consume for people with lactose intolerance.

How should I modify my diet if I’m lactose intolerant? Initially, you will want to avoid all milk containing products such as Cheese, All milk ( including powdered milk, evaporated milk, buttermilk), Yogurt, Sour cream, Coffee creamer, Whipped cream, Milk powder or solids, Ice cream, Sherbet,  Pudding,  Butter,  Margarine,  Chocolate, Cream sauces,  Any cream fillings,  Many food mixes, such as cake mixes,  Many snack foods, such as crackers, Many ready-to-eat breakfast cereals,  Many powdered drink mixes, Many instant soups,  Many potato mixes,  Many salad dressings, and Many lunch meats. Note: You will need to look for lactose on all processed foods, because it can be hidden foods you would not expect. Many vitamins and medications contain lactose too!

How do I figure out how to add these foods back in? Start Small! Try small portions of milk or milk products so it will allow whatever lactase enzyme you have to digest these products. Pair these milk containing products with other foods to slow down digestion and allow your body a better chance of digesting the lactose (solid foods slow digestion and the extra time can decrease lactose intolerance symptoms). Along those same lines, do not consume milk or milk products on an empty stomach. Incorporating yogurt with live active culture will also add friendly bacteria that can help digest lactose too!

Lactose Intolerance is not an “ALL or NOTHING” condition, you just have to find the size that is right for you! Don’t let lactose intolerance stop you from incorporating these nutritious foods into your life. Milk, cheese and yogurt are important sources of calcium, potassium, phosphorous, Vitamins A, B12, D (milk and yogurt), riboflavin and niacin. For more information, check out the American Dietetic Association!

Eat Well & Eat Happy!

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Food Allergies 101!

July 18th, 2011 | Posted by Trey Sanders in Student Blogger - (2 Comments)

Food allergies are the result of your body’s immune system reacting to a substance in food, usually protein, that your body finds harmful. This sets off a chain reaction in the body, producing symptoms that can range from runny nose and itchy eyes to more severe and even life threatening reactions such as anaphylaxsis. Food allergies affect about one in every 25 people and tend to develop early in life. Food allergies are NOT the same as a food intolerance, which is when your body is not able to properly digest a component of the food (for example lactose, a sugar found in milk). The symptoms of food intolerance tend to include cramping or diarrhea, but are not life threatening.

90% of food allergies can be accounted for by eight foods: Milk, Egg, Peanut, Tree nuts (walnuts, cashews), Fish (tilapia, pollock, cod, eel, snapper, tuna, and salmon), Shellfish, Soy and Wheat.

Any person with food allergies should always read the ingredients on products to identify any potential allergens; the Food and Drug Administration has mandated that products clearly indicate if they contain any of the big eight potential allergens (listed above). Below is a list of the more technical names of ingredients that are associated with allergens.

Milk-Caramel color, Casein, Caseinate, Dry-milk solids, Lactalbumin, Milk protein hydrolysates, Natural flavoring, Nougat, Rennet casein, Whey

Egg-Albumin, Cholesterol-free egg substitutes,  Globulin,  Livetin,  Lysozyme,  Ovalbumin, Ovomucin, Ovomucoid, Ovotransferrin, Ovovitellin, Vitellin

Soy- Emulsifier, Hydrolyzed protein, Lecithin, Miso, Plant protein, Protein extender
Protein filler, Shoyu, Sobee, Soy nuts, Soy sauce, Soya, Soybean flour, Soybeans, TVP

Wheat- All-purpose flour, Bran, Bread crumbs, Bulgur, Durum flour, Enriched flour
Gelatinized starch, Gluten, Graham flour, Kamut®, Miller’s bran, Modified food starch, Pastry flour, Semolina, Spelt, Starch, Vegetable gum, Wheat germ

These foods commonly contain allergenic ingredients:

Milk-Baked goods, Biscuits, Bread, Breakfast cereals, Butter, Canned tuna, Cheese
Cream sauces, Deli meats, Foods fried in batter, Gravies, Ice cream, Margarine,  Sausages, Sherbet, Soups, Sour cream, Soy/vegetarian cheese, Yogurt

Egg- Baked goods, Béarnaise sauce, Candy, Custard, Egg noodles, Eggnog,  Hollandaise sauce, Ice cream, Lemon curd, Marshmallows, Mayonnaise, Meringue
Processed meats, Puddings, Salad dressings, Soufflés, Tartar sauce

Soy- Baked goods, Bread, Butter substitutes, Canned tuna, Crackers, Energy bars, Gravies, Ice cream, Infant formula, Liquid meal replacements, Margarine
Processed meats, Salad dressings, Soy nut butter, Tempeh, Tofu, Veggie burgers

Wheat- Breakfast cereals, Candy, Cornstarch, Couscous, Crackers, Farina, Hot dogs,
Ice cream, Imitation crabmeat, Malt, Noodles, Pasta, Processed meats, Sausage
Soup mixes, Soy sauce, Wheat germ, Wheat starch

Note: Because allergy-triggering foods may be prepared on the same counters, or with the same utensils as non-allergy causing ingredients, a food allergen can creep into what may otherwise be a safe food through cross-contamination. Be sure to speak with whomever is preparing your food to ensure that they are especially careful with preparing your food.

For more information, check out the American Academy of Allergy, Asthma, and Immunology, The Food Allergy and Anaphylaxsis Network, and the American Dietetic Association.

Eat Well & Eat Happy!