The Super Allergy Girl Blog

Gold Star to General Mills for Reducing Sugar in their cereals

On Wednesday, December 9th, General Mills announced in a news release that you can find on their website, www.generalmills.com, that they will be reducing sugar in their cereals advertised to children to single-digit grams of sugar per serving. According to the news release, "General Mills has been reducing sugar in cereals advertised to children, while increasing key nutrients, such as calcium and vitamin D, and providing whole grain." This type of action begs to be acknowledged in my humble opinion. While General Mills is not (yet) making gluten-free, dairy-free, egg-free, nut free and peanut free cereals that my children can eat, I have a commitment to health and well being for everyone.

If I were handing out gold stars, General Mills would get a handful! According to the Centers for Disease Control and Prevention, over 9 million children between the ages of 6 to 19 years being either overweight or obese. Since 1980, the number of children who are obese or overweight has tripled bringing with it serious health concerns. Reducing sugar in the cereals advertised to children is a very good thing. I hope that General Mills will continue on this path and remove artificial food colorings, and artificial flavors as well.

To those of you who are not on restricted diets, I hope you will consider supporting those food manufacturers who are digging in to meet consumer demand. More and more consumers are waking up to the fact that sugar, some fats, and food additives, chemicals and colorings are not necessary and not healthy for humans. I've seen more food companies taking out hormones, preservatives, chemicals and food colorings, so the message is getting through. This is good! Thank you General Mills! 

Happy Eating!

Love,

Lisa

Top 5 Reasons Why The Gluten-Free Diet is Not a Fad

I just opened up our new Reader's Digest, the December 2009 issue, and on page 82 is a little one paragraph bit titled "Fad Diet Danger" by J.G., which basically states that a gluten-free diet may do more harm than good if you don't have celiac disease. Whew- take a deep breath! This is statistically and factually not the case. Read on...I released two PRWeb news releases on this very subject this summer. If you missed those, here they are:

http://www.prweb.com/releases/Gluten-Free-Diet/Cookbook/prweb2959144.htm

http://www.prweb.com/releases/Cookbook/Gluten_Free_Diet/prweb2762514.htm

By the way as a means of full self-disclosure, I am the author of The Super Allergy Girl™ Allergy & Celiac Cookbook", a gluten-free, dairy-free, egg-free, nut-free and peanut free cookbook. Here is a summary of why we need to stop referring to the Gluten-Free Diet as a fad diet.

Top 5 Reasons Why The Gluten Free Diet is Not A Fad

1.             3 million Americans have celiac disease and are required to be on a gluten-free diet.

2.             According to recent research – there are another 8 million Americans with celiac disease that have no GI symptoms. (“The Immunology of Gluten Sensitivity Beyond the Intestinal Tract” published 2008 by A. Vojdani, et. al.) “Although it is believed that the prevalence of celiac disease is one in one hundred, for every symptomatic patient with celiac disease there are eight patients with celiac disease with no GI symptoms.”

3.             Special diets used for health symptoms (outside of celiac) including ADHD, Autism Spectrum Disorders, depression, anxiety, aches and pains, fatigue, etc. provide that many more millions more could find a gluten-free diet helpful to their health issue.

4.             Wheat is one of the top 8 allergens and the number of people with a wheat allergy is expected to increase proportionately with the increase in the number of people allergic to wheat (IgE mediated food allergy).

5.             Gluten intolerance is yet another condition which calls for a gluten-free diet. It is unclear the total number of individuals who fall into the classification of gluten intolerance, however Dr. Scot Michael Lewey, a gastroenterologist, estimates non-celiac gluten sensitivity or gluten-related disease to affect between 10% and 30% of the population.

 

The newest medical research is calling for a re-examination of the celiac diagnostic criteria because physicians are finding patients that do not meet the strict clinical criteria, yet gain significant improvements on a gluten-free diet. There are 275 papers on Atypical celiac disease, 239 papers on silent celiac disease and 179 papers on latent celiac disease – a sum total of 693 medical papers according to PubMed, a service of the U.S. National Library of Medicine and the National Institutes of Health.

 

New scientific research (A. Vojdani, et al) has indicated that gluten sensitivity can impact other organs like the joints, the heart, thyroid, brain cerebellum and the neuronal synapsins (synapsin is a neuronal phosphoprotein involved in the regulation of neurotransmitter release). Gluten sensitivity has been associated with the following neurological disorders: cerebellar ataxia, epilepsy, myoclonic ataxia, chronic neuropathies and dementia. Ataxia is defective muscular coordination especially that are manifested when voluntary muscular movements are attempted.

 

Any way you slice the above statistics and scientific research, it seems to me that we have at least 20% of the population who could benefit medically from a gluten-free diet – and that is being fairly conservative in my humble opinion. That means approximately 60 million Americans with potentially life-saving or life-changing benefits from a gluten-free diet. I don’t believe we call something that saves a life or dramatically improves it a fad. I welcome your comments and thoughts on this topic.

Love,
Lisa Lundy

 

 

Help with Getting Kids to Eat Healthier

This July I put out a news release on PRWeb with the same headline. You can read the full news release here: http://www.prweb.com/releases/2009/07/prweb2621614.htm

With skyrocketing obesity and dramatic increases in childhood health issues, there are more reasons than ever to make healthy eating for children a real priority. As a parent to three children (ages 7, 10 and 12), I know this can be challenging, which is why I put together my little tip sheet (with recipes) that is available FREE on my website. To download the FREE tip sheet, click on this link http://www.thesuperallergycookbook.com/articles.html

Once you are on the articles page, select the document titled "Getting Kids to Eat Healthier"! That will give you my top 10 tips along with some fast and easy recipes - that happen to be healthy! If you are having trouble getting your children to eat fruits and vegetables and healthy foods, by all means take a look at this document and the accompanying video. Let me know if you are helped by this information as that is my mission - to help empower other parents, educators and individuals.

Earlier this year the kids and I embarked on a "New Fruits and Vegetables Shopping Spree" - yes we went to the grocery store with the sole purpose of finding new fruits and vegetables to try! We went to Wegmans and there store employee Ann McCarthy, one of the experts in whipping up healthy foods, was giving out samples of Guacamole with gluten-free rice chips! The kids were delighted to try this organic and allergen-free product by the name of Wholly Guacamole. We purchased some Wholly Guacamole and as easy as that we were eating a new and reasonably healthy food! Here is our recipe for homemade Guacamole. You may want to kick up the spices with more seasonings, salt and or other ingredients, but for kids this plain version of Guacamole works well.

Easiest Guacamole

2 ripe avacados

2-3 teaspoons vinegar (or other liquid, as needed)

1/2 teaspoon garlic powder (more as desired)

1/2 teaspoon onion powder (more as desired)

Salt & Pepper to taste

Peel avacados, remove seed and place in a food processor. Add vinegar or other liquid and spices. Pulse until smooth and creamy. Chill for a few minutes in the freezer if desired (my children like it chilled). Guacamole turns brown when exposed to air over time. Place any unused guacamole in a plastic bag with the air removed and freeze to avoid the guacamole turning brown.

A Healthy Key Lime Cheesecake

Laurette Janak gave me the original recipe for this non-dairy Key Lime Cheesecake when I was looking for a recipe to make a birthday cake for my husband who has dramatically reduce the amount of meats and dairy that he consumes. I simply took out the ingredients we had allergies to and substituted other ingredients. Since the first time I made this delight, I have modified the recipe yet again to mellow the key lime taste, which we felt was a bit on the strong side. The good news - all the kids really enjoy this recipe! And the even better news - it's the healthiest key lime cheesecake we could ever make. To reduce the calories, you can skip the crust all together. We took this dessert to a party last month and it received excellent reviews.

1-1/4 cup sweet crumbs, graham cracker crumbs or cookie crumbs(optional, but nice for effect)**

2 bananas

2 ripe avacados (medium to large)

1 cup mango (cut in slices or pieces)

1/2 cup agava nector or other liquid sweetener

1 T. oil

1 cup key lime juice

(optional - 1 teaspoon vanilla)

Place sweet crumbs in a 8-inch round baking pan, or other similar sized baking dish. **You can add some oil to the sweet crumbs to make more of a crust or leave them loose. I add a bit of oil to make more of a graham cracker crust. My children have requested that I increase the crust on the next batch. You may opt to increase the crumbs to two or three cups as you see fit. Place bananas, avacados, mango, agava nector or other sweetener, oil and lime juice in a food processor and process until smooth and creamy. Pour the creamy mixture into your prepared pan and freeze until solid. Let thaw only slightly before serving. Serve cold. Enjoy!

Let me know your thoughts and comments about what you do to get your kids to eat healthier! I'll be back soon with Noah's recipe for a delicious fruit smoothie as well as his comments! Have a wonderful week!

Love,
Lisa

Lisa Lundy's recent Article in The Autism File USA Magazine

Yes, my first article in The Autism File USA appears in Issue #33 on sale now at your local bookstores! The title of the article is "Things Worth Knowing When It Comes to Food", and it is a 6-page article on some of the top aspects of food. The website for The Autism File magazine is www.autismfile.com. And while I am completely biased as the author of this article, I would definitely recommend that you race right out and purchase it while it is still available! Some of the aspects covered in this detailed article include how food can affect health and human behavior, emotional states, and cognition and learning; how changes in your diet can help repair the immune system; the distinction between malnutrition and malabsorption; and how rotation diets can be used to prevent the development of new food allergies or sensitivities and health issues. Below is what the cover looks like for your information.

The Autism File USA cover that features my recent article. Issue # 33 2009.

The fact that I have an article appearing in The Autism File USA may leave some of you wondering what exactly is my connection to the Autism community. About 9 years ago, Bette Hagman* came to Buffalo to talk to the local celiac community about gluten-free baking. For those of you unfamiliar with Bette Hagman, she was the pioneer of gluten-free baking cookbooks. At Bette's presentation I met a delightful Mother by the name of Katrina who was the mother of a child with Autism. Katrina and I hit it off, talking for a long time after Bette's speech, and Katrina invited me to join a local gluten-free and casein-free food group. Since my son Noah was gluten-free and casein-free (and egg-free, nut-free, soy-free, etc.) due to his food allergies, I was thrilled. Noah's diagnosis for celiac disease would come years later and only after much research on my part.

My only concern from Katrina's invitation was whether it would be o.k. for a parent of a typical child to be coming to a GFCF food group. I jumped in and loved participating with these delightful mothers! I did not actively promote the fact that I did not have a child with Autism, and it would be a long time before some people figured it out. I did not hide the fact that we did not have Autism as an issue, I simply did not make a point of it. Some time later, after much experimentation, I would come to realize that both of my sons would have likely been diagnosed with ADHD had they not been on the GFCF diet. Both of my boys were on the GFCF diet due to being highly intolerant to gluten and dairy. Many years later, I would come to find out that the assumption was that I had at least one child with an Autism diagnosis. I am thankful beyond words for Katrina's early invitation to join the local GFCF parent group.

Many of my closest and best friends came out of that GFCF group! And that was the beginning of my roots with the Autism community. Earlier this year I was a guest on Teri Arranga's live radio program on www.VoiceAmerica.com. The program went so well that she invited me back and then asked me to host a program on Autism One Radio, which I was elated to accept. The Autism One Radio programs that I do are pre-recorded programs, which you can listen to at your leisure at www.AutismOne.com. Thus, I have along-standing and proud affiliation with the Autism community.

If you are looking for great information on food, get a copy of The Autism File USA and read my article. I'd love to hear what you have to say after you read it! You can post your comments on the article right here on my blog! Happy eating and good health to you!

Love,
Lisa

*Note: Bette Hagman and I would eventually become good friends. Bette passed away two years ago, and I miss her very much. I still think of her often. She was an amazing leader who blazed trails that were needed.

New Gluten-Free Gift Bags Make the Perfect Gift

I am really quite excited to share with you NEW Gluten-Free Gift Bags that we have just launched to meet a need in the gluten-free market! You can read the full PRWeb News release by clicking on this link:

http://www.prweb.com/releases/gluten-free_diet/gift_bags/prweb2823734.htm

I came up with this idea from talking to friends and customers. Those of us on the gluten-free and casein-free diet (GFCF Diet) tire of getting food gifts from well-meaning friends and family that contain allergens we can't eat. The new gift bags are the perfect gift for someone just starting out on the gluten-free diet or for someone who has been on the gluten-free diet for a while. Here is a picture of them:

Photo by Bernard Gosset

Standard Gluten-Free Gift Bag

Photo by Bernard Gosset

Premium and Deluxe Gluten-free Gift Bags

So let's talk about contents and price. The Standard Gluten-Free Gift Bag contains: xanthan gum, brown rice flour, garfava flour, tapioca flour, millet flour, egg-replacer, aluminum free baking powder, a dough scraper, and a copy of my cookbook: The Super Allergy Girl™ Allergy & Celiac Cookbook - all packaged in a light-weight cloth tote bag. The value of the Standard GF Gift Bag is over $83.00. We have it priced right at $64.99 and that includes free priority shipping within the U.S.!

The Premium Gluten-Free Gift Bag contains xanthan gum, brown rice flour, garfava flour, tapioca flour, millet flour, egg-replacer, aluminum free baking powder, Dari-Free® non-dairy milk substitute, 4-piece set of measuring spoons, 4-piece set of measuring cups, a dough scraper, and a copy of my cookbook: The Super Allergy Girl™ Allergy & Celiac Cookbook - all packaged in a larger, heavy-duty canvas tote bag. The Premium GF Gift Bag has a retail value of $126.00 and is priced right at $94.99 with free priority shipping in the U.S.!

The Deluxe Gluten-Free Gift Bag contains xanthan gum, brown rice flour, garfava flour, tapioca flour, millet flour, egg-replacer, aluminum free baking powder, Dari-Free® non-dairy milk substitute, 4-piece set of measuring spoons, 4-piece set of measuring cups, a dough scraper, a quality adjustable apron and a copy of my cookbook: The Super Allergy Girl™ Allergy & Celiac Cookbook - all packaged in a larger, heavy-duty canvas tote bag. The contents of the Deluxe Gluten-Free Gift Bag have a retail value of $143.00 and is value priced at $104.99.

So that is what's new and exciting here. I'd love to hear your comments and feedback on the gift bags. I know some of the gluten-free individuals I know personally are very excited to have a gift on their gift list.

Love,

Lisa

Debunking the Myth that there is no science supporting the Gluten-Free Diet

I am so excited, and I do mean I am really, really excited because today I had a PRWeb News Release go out about the science that supports a gluten-free diet. I just Blogged about this last week as I was going to gather the research studies and published literature with the help of Laurette Janak. Laurette has presented at Autism One Conferences and is an exceptionally smart woman! Not to mention a fun lady! Here is the link for the PRWeb News Release:

http://www.prweb.com/releases/Cookbook/Gluten_Free_Diet/prweb2762514.htm

I have created a document that lists some of the studies on the gluten-free diet, which you can access from my website. Last week when I started, the document listed 9 literature pieces. Less than one week later, there are 19 literature documents listed. I did this because Parade's Healthy Style July 2009 article (page 4), just had to be addressed. First of all the headline of this article by Joy Bauer is "The Truth Behind the Latest Food Fad". The second item beyond Ms. Bauer calling the Gluten-Free Diet a fad, is the sentence, that happens to be highlighted in a green box that reads "Misinformation is leading some people to follow a gluten-free diet of little benefit." And there is more---

Ms. Bauer states in the second paragraph: "The truth is that unless you have celiac disease or a sensitivity to gluten, there is absolutely no proven benefit to avoiding it." I just could not let this go. There is plenty of scientific research regarding the health implications of gluten in the body outside of celiac disease. Read the above PRWeb News Release for some of the "gems" of the impact of gluten.

You can download my list of studies here - once you click on the link, scroll down to "Science Behind the Gluten-Free Diet":

http://www.thesuperallergycookbook.com/articles.html

Love,

Lisa

Gathering the Science on the Gluten-Free Diet

About 7 years ago, a retired RN who happens to have celiac disease and who just happens to be a cloistered nun, sent me many studies on the gluten-free diet. The studies were much more scientific than I cared to read, but I read them anyway because when a nun bothers to send me things or give me advice - that's earthy advice from heaven in my view. The studies talked about how gluten was absorbed in the body and could bypass the blood brain barrier and enter the brain - a feat that 98% of the pharmaceutical drugs on the market today cannot do. The studies were fascinating, but who knew 7 years ago that I would be in the position I am today so I did not save them. Today I am going to meet with a local researcher that knows so much she can talk rings around physicians and medical researchers. My entire purpose in meeting with her is to gather up (again) the scientific studies on the gluten-free diet so that I can create a reference document to help consumers.

In July 2009 there were several mainstream "articles" that contained misleading and false information written by individuals who, in my humble opinion, probably had never set foot in a medical library to save their soul. I had started re-creating the research myself two or so weeks ago and then I had my partnership epiphany - I did not need to spend hours and hours gathering up the research since I could ask people who had it handy and organized. I can't tell you how excited I am. There is science and research behind the gluten-free diet. For now, interested readers can find on this website  a free white paper titled "A Brief History of Food Allergies", which details in a brief format the kinds of things that Hippocrates and other worldly physicians said about food for the last 2,500 plus years. Here is the link to download the document I am referring to: http://www.thesuperallergycookbook.com/articles.html

This document is not specifically about gluten, which is one reason that it is even more compelling. Hippocrates wrote that food and food alone would injure some people. Hippocrates, just in case you are wondering, is the Greek physician who is considered to be the Father of Medicine. Physicians and scientists have marveled at was his intricate understanding of health, anatomy and medicine given the time he lived. Now, let's compare this type of medical science to the statements in today's media. The Father of Medicine states, without question, that food will injure some people. Hippocrates did not say food would injure everyone. No, he said it would injure some people. Fast forward to today and "journalists" or health writers are stating that the gluten-free diet is a fad and that there is no evidence to support any health benefits.

O.K., enough said. Download the free white paper. Read it and then let me know your comments. By next week I will post a list of articles on the gluten-free diet. I'm traveling this week or I'd get it up sooner. Let me know your thoughts, and by all means if you have the names of any scientific studies that point to what is known about the gluten-free diet, or how gluten enters the brain, please make a comment and share this with me and my readers. It would be greatly appreciated.

Love,
Lisa

Eat Your Greens Soup

We participate in a CSA, which stands for Community Supported Agriculture, and at this time of year it means that we are getting plenty of greens.  Typically we use greens, like spinach, in a stir-fry or in salads, and even in burgers and in green smoothies.  Greens are so healthy and good for you in terms of nutrition.  But what to do with them other than the smoothies, burgers, salads and stir-frys?  What else are you doing with your organic greens?  This soup is gluten-free, dairy-free, egg-free, peanut free, tree nut free, which meets our allergy and celiac needs.  As I have noted in the recipe below if you are allergic to tomatoes or not eating them for other reasons, you could omit them and add broth in place of the water for more flavor and increase the spices, possibly even adding some additional ones.

This recipe I came up with in an effort, quite simply, to use up an abundance of Swiss Chard from our organic farmer.  Was it a hit with my kids?  In a word - YES!!!!!!  The two that tried it (one was under the weather) each gave it a 9 out of 10, meaning that they thought it was excellent.  And they even gave me coaching - to make it a 10, next time I needed to puree the greens a bit more!  I am quite excited and I can't wait to get feedback from you!!  So try it and let me know your opinion and the variations you come up with. 

Swiss Chard Soup

A soup that my two sons, ages 10 and 12, actually enjoyed and would eat again!  It has an unusual color with the greens and the tomato.  If you are allergic to tomatoes, you would obviously eliminate them.  I would use broth in place of the water and just add some additional spices for flavor.
1 medium onion, chopped

1 Tablespoon of acceptable oil
8 ounces of broth
15 ounces of tomato sauce
24 ounces of water
Large Bunch of Swiss Chard (or Spinach or other greens that are not bitter)
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash of crushed rosemary
Dash of sugar
Salt and Pepper to Taste
Saute the onion in the old until caramelized and soft.  Add water, tomato sauce and Swiss Chard.  Cook over medium heat until the Swiss Chard is cooked and soft.  Add all remaining ingredients.  Allow to cool slightly and then puree in a blender.  I left small pieces of greens in this soup and my children would like it more pureed the next time.  Overall, this is an excellent way to use up your greens and have a nutritious appetizer or main meal. 

Now, if I could just come up with a way to use greens in a dessert!!!  Just kidding.  Enjoy!
Love,
Lisa

Have You Seen the '10 Americans' Video by Ken Cook from EWG?

I suspect many of you have not yet seen it unless you are on the Environmental Working Group's e-mail list or visit their website frequently.  I believe it is a fairly new video.  It is an amazing video in my humble opinion.  I just watched it this past week, and because it was late I had made up my mind that I would just watch a few minutes of it.  After all, I DO know a great deal about health, the environment, and what makes people sick and well.  I watched the entire video, and I highly recommend it.  Here is the link: www.ewg.org

Here is who I think should watch this particular video:  parents of young children, prospective women who hope to become mothers, grandparents, retired people of all ages, educators, men who hope to become fathers, people who wonder why they don't feel well, legislative representatives at the state and federal level, and journalists.  Who did I miss?  I guess I could have written a shorter list by stating who should skip watching the video.  Let's see the manufacturers of chemicals and environmental toxins and the companies who profit from these toxic chemicals.

Oh, yes, I have not really mentioned the content of the '10 Americans' Video.  Humm.  Dare I go there?  I guess I'll have to or it will seem too much like a big tease.  The '10 Americans' video is about what they know about chemicals showing up in the umbilical cord blood of newborn babies.  It is very educational.  It is scientific.  It represents a great financial investment in the study that was conducted.  It is a stunning video that would cause an outcry in my humble opinion if enough people saw it.  I hope to contribute to the awakening that is happening in this country and in the world.  Do you know the rate of birth defects for the United States?

The last time I checked it was 1 out of every 24 babies.  If you ask some medical experts, they would say that number is more like 1 out of 17 or 18.  Thirty years ago, the number was 1 in a couple hundred!!  How we will cause more babies to be born healthier is NOT by giving money to the March of Dimes - but to rally Americans together and make a stand that we will not allow babies to be born poisoned because of chemicals in our environment.  It is a moving video.  It was made with the intention, I believe, to help a new day to arise.  Watch it.  Share it.  Pass it on.  And please let me know what YOU think about this video!!  Sending my love,
Lisa
 

Free History of Food Allergies White Paper

I have recently released a free white paper that you can download from my website on the History of Food Allergies.  You can read the PRWeb Press Release and get the details. I get questions every week about allergies and in particular food allergies.  The average consumer, John Q. Public, is engaged and asking questions like:  Why do you think there has been such an increase in allergies?  Did people used to have food allergies and we just didn't know it?  People are curious now in increasing numbers so much that even I am surprised by this level of interest from people who are seemingly healthy.  When people hear my background they often will stop and want to talk.  The reason that I have released this white paper is because it is, in my quite humble opinion, a good look at allergies and in particular food allergies over time in a reasonably short paper.

It is only 5 pages long with 27 medical footnotes.  Not a long read by any stretch of the imagination.  Prior to releasing it, I had given out many photo copies and the comments I received back were amazing.  People took the time to call me back or e-mail me and tell me what a difference the paper made and how glad they were that I shared it with them.  That is, of course, the whole point of sharing.  We teach sharing in Kindergarten, and I'm good at sharing.  I'll be anxious to see what comments I get on it from you, so please don't be shy!  This link will take you to the paper History of Food Allergy Paper.

Over two thousand years ago, Hippocrates, the Greek Physician who is considered to be the 'Father of Medicine', wrote that food could injure some people.  We, as a rule, don't think or talk about food having the ability to injure people.  We certainly are not living in a time where the majority of physicians would agree that food could cause certain health issues, which is probably why people love the paper so much.  From Hippocrates moving forward in time, we can find physicians of great historical stature that are stating that food is a source of illness and disease.  One day, when I have money to burn, I'll be purchasing a copy of a book called "The Food Factor in Disease" a book written by Dr. Francis Hare of Brisbane, Australia in about 1905.  Dr. Hare explains (from the medical literature I read at the medical library) in this two-volume, 1,000 page book how a whole host of diseases were related to food allergies including migraine, asthma, gout, nervousness, epilepsy, mania, dyspepsia, biliousness, headache, bronchitis, eczema, hypertension, gastrointestinal disturbances and other degenerative diseases.

I have purchased older medical books, the oldest one I have was published in 1951 - long before IgE allergies were named and understood.  By all accounts, allergies have been a topic of conversation for over two thousand years.  I'm sure if I was willing to go back to the medical library and I had unlimited time, I could find other writings dating back to before Hippocrates.  I hope you get great value from the History of Food Allergies, and please let me know your comments.
Love,
Lisa