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by Vesanto Melina MS, RD
“Current thinking is that the lentil is one of nature’s most perfect
foods. I remember when milk was one of nature’s most perfect foods, but
that was a long time ago.”
J. Carroll, San Francisco Chronicle
How is it that the staff of life has become public enemy number one for
so many people?
Consider how your perceptions of foods have changed during your
lifetime. Dairy products or wheat, long viewed as dietary staples, now
are shunned by many who experience unwelcome reactions to these items.
Food allergy and intolerance have increased at alarming rates in recent
decades. For example, it is estimated that allergies have tripled during
the last three decades in developed countries. Dairy products maintain
their “essential food group” status on some national food guides, though
their tendency to cause gastric distress for so many individuals raises
questions about directing people to eat foods that make them ill.
Since 70 percent of the world’s population experiences some degree of
lactose intolerance; a diet that excludes milk can be considered more
normal than one that includes cow’s milk for humans. Fortunately
Health Canada
(
email: healthyeating@hc-sc.gc.ca )
has revised its food guide
to include fortified soymilk.
Many of us find that our quality of life improves immensely when we
eliminate one or more of the Big Eight triggers for food sensitivities:
dairy, eggs, fish, shellfish, soy, wheat and gluten, peanuts and tree
nuts.
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Why the allergy epidemic? What can we do to make life easier when
familiar favourites are banned from our menu? How can we ease the
physical or emotional distress of friends and family with food
sensitivities? We have investigated these and related questions in our
recent book the
Food Allergy Survival Guide. |
Scientific research recently has shown that for
some people,
food allergies and sensitivities are linked with arthritis, asthma, ADHD
(attention deficit hyperactivity disorder), candida, celiac disease,
dermatitis, depression, digestive disorders, fatigue, migraines and
other conditions.
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The medical profession used to dismiss links between these common
conditions and diet, yet recent scientific research confirms that for
some of us, diet plays a significant role, and dietary change can
alleviate symptoms and improve our lives immensely. We are learning
about the powerful role played by our intestinal wall, which is the main
interface between the cells of our body and the outside world of foods
and beverages. |
Quinoa Salad (Gluten-Free) |
An important function of this part of the body is to distinguish between
wanted and unwanted food particles, and allow entry only to the former.
In recent years, scientists have discovered natural ways to improve oral
tolerance for foods and to optimize the health and well-being of our
intestinal tract. For some people with food sensitivities, a healthy
intestinal wall may be the key to wellness and improved quality of life.
At first, we may view food sensitivities as little more than an
unwelcome prohibition against foods that have been lifetime favourites.
Yet a possible and unexpected benefit is that sometimes food
sensitivities provide inspiration and impetus to improve our diets. Even
when we have a sweet treat, it can include nutritious ingredients and be
free of the items that trigger unwelcome reactions. Here’s an example of
a versatile, low-allergy snack that can be made with dried fruit,
chopped nuts and carob or chocolate.
If you prefer and can tolerate corn, you may replace 2/3 cup of rice
syrup with 1/2 cup of corn syrup, which is both sweeter and less
expensive.
Crispy Rice Bars
These crunchy squares make a delicious dessert or sweet snack. They
contain no wheat, gluten, dairy, soy, yeast, corn, or peanuts; tree nuts
are optional.
2/3 cup brown rice syrup
1/4 cup sesame tahini, other seed butter, or almond butter
1/2 teaspoon vanilla flavouring
2 cups crisped rice cereal
Additions (choose one):
1/2 cup currants, raisins, or finely chopped apricots
1/2 cup lightly roasted chopped almonds or walnuts
1/2 cup non-dairy chocolate or carob chips
Lightly oil an 8-inch square pan. In a small saucepan, place brown rice
syrup and tahini and warm until the mixture is softened. Remove from
heat and stir in vanilla flavouring.
Combine cereal and addition of your choice in a large bowl. Pour the
warm mixture over cereal mix and combine carefully using a wooden spoon.
Work as quickly as possible (this is especially important if using
chocolate or carob chips so they do not melt). Pack the mixture evenly
into prepared pan, pressing gently with your fingers. Cover the pan and
chill until firm. Slice into squares and store in an airtight container
in the refrigerator. These keep for about 10 days (at least in theory).
Makes 16 squares.
Vesanto Melina is a registered dietitian, internationally known speaker
and consultant. For more on food sensitivities, see the
Food Allergy Survival Guide: Surviving and Thriving
With Food Allergies and Sensitivities by Vesanto Melina, Jo Stepaniak
and Dina Aronson, The Book Publishing Company, 2004.
Vesanto's books include the
new
Vesanto`s books include the new
Raw Food Revolution Diet
and
nutrition classics, The
New
Becoming
Vegetarian,
Becoming Vegetarian,
Becoming Vegan,
and Raising Vegetarian Children.
Her website
is www.nutrispeak.com. |
