Making your own beef bone broth is not difficult. The key is to use high-quality ingredients (grass-fed beef and fresh, organic vegetables) and to have the proper cooking equipment (a large stainless steel or ceramic-lined cast iron stockpot, a strainer, a ladle and storage containers) on hand. Consider making a large batch and freezing it in 1- to 2-quart glass containers and BPA-free ice cube trays for easy access when you need it.
This past spring, FARE launched its Food Allergy College Search tool to help families find detailed information on how colleges handle food allergies and gluten-free diets. The database, which initially launched with 40 schools, has drill-down information on allergy-safe options, cross-contact procedures, staff training and roommate accommodations.
Savor lunchtime away from home with these easy make-and-take gluten-free recipes. When you prepare lunch at home, you can create a safe meal that’s not only tasty and nutrient-dense, it’s also friendly on your wallet.
Navigating the restaurant scene when you or your child has food issues can be daunting. It makes you want to hole up in the safety of your kitchen and never leave. So we asked Paul Antico for his insider tips. Father of three children with severe food allergies (tree nuts, peanuts, eggs, sesame, dairy), Antico is founder of AllergyEats, a comprehensive online guide to allergy-friendly restaurants across the United States. He gave us the usual advice for dining out safely—research the restaurants in advance, read the ingredient list of any items on the menu you’re not sure about, avoid eating out during peak hours, watch out for buffet lines (due to likely cross-contamination). Then he shared these seven additional survival tips:
Mädchen Amick took TV by storm in the early 1990s when she played Shelly Johnson in David Lynch’s quirky television series, Twin Peaks. Since then, she’s worked on a myriad of acting projects and starred in Lifetime’s supernatural drama, Witches of East End. What she does know is healthy eating. Here she sits down with GF&M to talk about her special diet and how she stays well.
Salads are a great go-to dish in the heat. Bright, fresh and fruity flavors at lunch can rejuvenate you mid-day. Salads are a delicious option for a light dinner, as well. You can eat your fill without feeling weighed down. Gluten-free whole grains—quinoa, teff, millet and wild rice—star in these summer salads. These fiber-filled grains help stabilize blood sugar levels and keep you satisfied until your next meal. Yes, you can feel full from a well-balanced salad.
While we might not blink while eating sushi rolls neatly bundled in a nori seaweed wrapper, the idea of eating vegetables from the ocean can strike us as strange. Yet sea vegetables are rich in nutrients and health benefits, as well as in savory flavor. From arame to wakame, there are over 11,500 different types of sea vegetables, also called seaweed or sea algae. The unique taste of sea vegetables falls into a category of flavors called umami, a Japanese word for the savory fifth taste (along with sweet, sour, bitter and salty). Translated, it means “delicious.” Umami foods contain high levels of naturally occurring glutamate, an amino acid found in protein-containing foods that’s vital for healthy metabolism and brain function. Glutamate helps produce the savory flavor in foods.
Well-known family expert Jo "Supernanny" Frost wants to empower every kid who lives with a food allergy. As America’s favorite nanny, Frost’s reasons are both professional and personal. She herself has life-threatening allergies to shellfish, peanuts and tree nuts.
Don't Kill the Birthday Girl, Tales from an Allergic Life (Crown Publishers) by Sandra Beasley is more than a good read. It’s an insider’s look into living with life-threatening food allergies.
Researchers from the Medical University of Silesia in Poland recently analyzed lead and cadmium levels in the baby teeth of children with celiac disease, children with food allergy and a third group of kids without either condition. According to their work, levels of lead and cadmium were higher in the teeth of children with celiac disease and those with a food allergy. All children were from the same region of Poland, which is highly industrial, and they had similar environmental exposure to toxic metals like lead and cadmium.