Aug/Sep 2013

Features

Hang Up Your Condiments

Subscribers Only — Navigating barbecues and other summertime events can be frustrating as food-sensitive eaters negotiate which spreads, sauces and dips are safe to eat. Fortunately, there’s no reason to settle for another naked burger or bare tortilla chip. Crafting your own allergy-friendly condiments is an easy, surefire way to enliven any menu.   More...

Ticked Off: Allergy Woes Tied to Bug Bite

It’s an allergy ripped from the pages of a science fiction novel. A lone star tick, widespread in the southeast, mid-Atlantic and northeast regions of the United States, bites an unsuspecting subject. Four to eight weeks later, the victim starts to notice some odd reactions. There may be itching on the palms of the hands and soles of the feet. There usually is a very bad night, where the person is awakened around midnight due to an outbreak of hives. There may be diarrhea, nausea, vomiting. Some people feel dizzy, their blood pressure drops, their throat begins closing up and they start going into anaphylactic shock.   More...

Love Your Gut

We’ve all become familiar with the promise of probiotics, thanks to Jamie Lee Curtis and Activia yogurt. Probiotics are now added to baby food, pizza crust, cookies and even chocolate bars. They’re also widely available as supplements. According to SPINS, a natural foods market research group, sales of probiotic foods and supplements shot up 79 percent from 2010 to 2012 (from $1.25 billion to $2.25 billion).   More...

The Joy of Dairy-Free Ice Cream

Can homemade ice cream be allergy-friendly and good for you, too? Prepare to be amazed. Making ice cream at home with nutrient-dense ingredients and no dairy, nuts, eggs, soy or refined sugar is surprisingly fast, easy—and delicious.   More...