Roughly 20 percent of adults in the US suffer from seasonal allergies. Most people reach for an over-the-counter (OTC) or prescription medication to address the runny nose, itchy/watery eyes, sinus congestion, headache and breathing difficulties they experience. This post will address how you can identify and eliminate the most likely causes of your seasonal allergies – and it’s not the pollen count. (more…)
I often get asked questions like, “I’m allergic to sulfa drugs – do I need to avoid sulfur in supplements and/or food?” There is a lot of understandable confusion about the difference between sulfa drugs, sulfites, sulfates and sulfur. Many people are allergic to sulfa drugs and/or sulfites and thus assume that they have to avoid sulfates and sulfur, also. This article should help explain the difference between these four substances and clear some of the confusion. (more…)
Vitamin A doesn’t get a lot of press these days, at least not as much as the other fat soluble vitamins, such as Vitamin D, Vitamin E and Vitamin K. However, Vitamin A is vital for many bodily functions, and research is showing that it isn’t quite as easy to get adequate amounts through the diet as we once thought. (more…)
Food sensitivities can create many undesirable symptoms in the body, such as tissue swelling (hands, ankles and/or feet), bloating (abdomen, puffy face or double chin), watery eyes, running nose (especially right after eating), nasal congestion, heartburn, headaches, achy or stiff joints and cravings for certain types of foods. These symptoms oftentimes don’t appear right away, making it more difficult for the sufferer to correlate a certain food with a reaction.
Last week we talked about the Corn Refiner’s Association marketing campaign of “corn sugar”. The cornerstone of their campaign is that “sugar is sugar”. That high fructose corn syrup is no different than regular sugar. This is false. (more…)
Dairy-free, egg-free, sugar-free… cooking allergen free, especially baking, can get a little confusing. We’re here to help. Here are some substitutions you can make for some of those common allergen-containing ingredients.
For 1 cup of butter, you can substitute 1 cup nondairy, non-hydrogenated butter spread OR 1 cup coconut oil OR 3/4 cup vegetable shortening.
For 1 cup of milk, you can substitute 1 cup nondairy milk (almond, coconut, hemp, rice, soy, etc)
For 1 cup of heavy cream, you can substitute 1 cup soy creamer OR 1 cup full-fat unsweetened coconut milk or coconut cream.
For 1 egg used for binding purposes (cakes, cookies), use 2 tablespoons arrowroot or cornstarch whisked with 2 tablespoons water OR 2 1/2 tablespoons flaxseed meal whisked with 3 tablespoons warm water OR 1/4 cup blended silken tofu OR 1/4 cup applesauce, pumpkin or other fruit/vegetable puree.
For 1 egg used for leavening purposes (fluffy cakes, muffins, quick breads), you can substitute 1 1/2 teaspoons egg replacer powder whisked with 2 tablespoons warm water OR 1/4 cup yogurt.
For 1 cup brown or white sugar, you can substitute 2/3 cup liquid sweetener (agave nectar, barley malt, brown rice syrup or molasses). Decrease other liquids by 1/4 to 1/3 cup.
For 1 cup powdered sugar, you can substitute 1/2 cup plus 2 tablespoons evaporated cane juice ground to a fine powder in a very dry blender or food processor.
How to use stevia and xylitol:
2 teaspoons of white sugar is equal to…
1/2 teaspoon stevia or xylitol bulk blends
1/4 teaspoon clear liquid stevia
a pinch of pure stevia powder
2 teaspoons of pure xylitol
Source: Taste for Life. Dec 2011.