You know, I meant to talk about this after my post about peppermint. Instead, I got all excited about the things I was reading about ginger and nearly forgot about introducing and reintroducing foods into your diet. Let’s rectify that right now.
Okay, so you’ve identified some foods that are problematic for you. You may have done this on your own by trial and error or perhaps you’ve been tested by your doctor or allergist. This is good information and you’re altering your eating habits accordingly, right? But what about all those foods you haven’t tested? What about foods you’ve never encountered before? Are these to be avoided because you don’t know how you’ll react? Probably not. However, let me say this again because I really don’t think it can be said too often. CHECK WITH YOUR PHYSICIAN OR HEALTH CARE PROFESSIONAL , FIRST. If you are cleared to give some new foods a try, great! But how? If you’ve ever fed a baby new solid foods, you have your answer. If not, or if it’s been awhile since you had that pleasure, let me go over it with you.
The process of introducing a new food into your diet can take several days. During this time, it is prudent to be very cautious with your food to be sure that all other foods you eat are known to be perfectly safe for you. Do not try introducing more than one food at a time. If you should have a reaction of any kind, it is important to be able to identify just what you ingested or were exposed to that could cause the reaction. If you are sampling several new foods, it will be impossible to know which might be your culprit.
Okay. So you’ve chosen the food you’ll be introducing. For the sake of our discussion, let’s say you are trying to add peaches into your food repertoire (which, by the way, I recently did so this is real-life experience I’m passing along). Don’t settle down on Day One and eat roasted chicken with a peach glaze and follow it up with a large serving of peach cobbler for dessert. Sadly, that’s just not a wise way to go about things. Rather, begin with a small serving that is about ¼ of a regular portion. That’s right. Start with a quarter peach. If all goes well, Day Two will see you enjoying a half peach. Do eat these portions on consecutive days. You want to see what you can tolerate as it builds in your system. In some cases, you will find that a single, small portion of a food will do very well but eating that same food on consecutive days will not (Yes, I am again speaking from personal experience. My ability to get along with iceberg lettuce, as an example, is limited.). Again, if all goes well, Day three will be ¾ or even a whole peach. Day four would be another whole peach (or the equivalent serving) and Day Five would be one and a half peaches. If you can tolerate an oversized portion such as this, after several consecutive days of eating the food, you are very likely able to tolerate it.
Is this a guarantee? Nope. I’m afraid it isn’t. You will always need to be aware of your foods since, as you probably know from your own experiences, food allergies and sensitivities can develop suddenly. A food that was just fine last month might not go at all well today. Be aware and trust your body.
So, with all that in mind, be Food Brave and let’s go eat that!
Showing posts with label allergy-info. Show all posts
Showing posts with label allergy-info. Show all posts
Monday, September 15, 2008
Wednesday, September 3, 2008
When Foods Can Soothe, Calm and Heal
Living with food allergies and sensitivities is, first of all, learning what you should not eat. After that, you begin to learn not just what you can eat but also what foods can be more than just nutrition. You get to know foods that can soothe, assist, boost and otherwise enhance your body and your overall well-being.
Is this unique to people with special diets? Nope. But I think it is safe to say that those of us who pay more attention to our diets tend to be more aware of the ‘beyond-eating’ aspects of food. So, just as I occasionally address what it is about a food that can be a problem for a person, I think it is worthwhile to take a look at foods that have more to offer than a full stomach.
To that end, today we’ll look at peppermint. This is probably familiar to most of us but did you know that the study of peppermint has gone beyond things our grandmothers told us or what our neighbor’s aunt used to say? Let me give you a couple of links. First, have a look at the University of Maryland Medical Center site and what they have to say about peppermint. http://www.umm.edu/altmed/articles/peppermint-000269.htm#Supporting%20Research Also, the National Center for Complementary and Alternative Medicine has weighed in. http://nccam.nih.gov/health/peppermintoil/
Reading both these sites, it becomes apparent that the most common use for peppermint is to soothe the stomach and aid digestion. I can attest to the efficacy of this. Feeling a little queasy after a big, beautiful meal? Say hello to an after dinner mint. Personally, I prefer something a bit stronger and, if possible, sugar free. However, the important part is the cooling, soothing sensation of the peppermint. However, I can also attest to the potential for acid reflux. Overdoing the peppermint can certainly be a problem and if you have GERD, be sure you ALWAYS FOLLOW YOUR DOCTOR’S DIRECTIONS with regard to peppermint. Of course, this is always the case, no matter what your situation. I have never tried enteric peppermint but I’d be very interested in hearing your experiences. Anyone have any light they can shed on this? Let’s hear from you.
Peppermint for headaches is a winner, too. Definitely. The cooling sensation on the skin when applied topically, is wonderful. The scent is calming and a big help when trying to ease tension, whether it is causing the headache or brought on by it. Again, a nice cup of peppermint tea can provide real relief.
So, do you turn to peppermint to calm, soothe or relieve? Tell us about it. How do you use it? How does it work for you?
Of course, for those of us with allergies, some caution should be exercised when trying out a food for it’s medicinal benefits. Proceed with caution and gradually. In fact, I think I see the subject of the next entry here. Next time we’ll talk about the right way to introduce a new food into the diet of a person with food allergies or sensitivities.
Until then, let’s go eat that!
Is this unique to people with special diets? Nope. But I think it is safe to say that those of us who pay more attention to our diets tend to be more aware of the ‘beyond-eating’ aspects of food. So, just as I occasionally address what it is about a food that can be a problem for a person, I think it is worthwhile to take a look at foods that have more to offer than a full stomach.
To that end, today we’ll look at peppermint. This is probably familiar to most of us but did you know that the study of peppermint has gone beyond things our grandmothers told us or what our neighbor’s aunt used to say? Let me give you a couple of links. First, have a look at the University of Maryland Medical Center site and what they have to say about peppermint. http://www.umm.edu/altmed/articles/peppermint-000269.htm#Supporting%20Research Also, the National Center for Complementary and Alternative Medicine has weighed in. http://nccam.nih.gov/health/peppermintoil/
Reading both these sites, it becomes apparent that the most common use for peppermint is to soothe the stomach and aid digestion. I can attest to the efficacy of this. Feeling a little queasy after a big, beautiful meal? Say hello to an after dinner mint. Personally, I prefer something a bit stronger and, if possible, sugar free. However, the important part is the cooling, soothing sensation of the peppermint. However, I can also attest to the potential for acid reflux. Overdoing the peppermint can certainly be a problem and if you have GERD, be sure you ALWAYS FOLLOW YOUR DOCTOR’S DIRECTIONS with regard to peppermint. Of course, this is always the case, no matter what your situation. I have never tried enteric peppermint but I’d be very interested in hearing your experiences. Anyone have any light they can shed on this? Let’s hear from you.
Peppermint for headaches is a winner, too. Definitely. The cooling sensation on the skin when applied topically, is wonderful. The scent is calming and a big help when trying to ease tension, whether it is causing the headache or brought on by it. Again, a nice cup of peppermint tea can provide real relief.
So, do you turn to peppermint to calm, soothe or relieve? Tell us about it. How do you use it? How does it work for you?
Of course, for those of us with allergies, some caution should be exercised when trying out a food for it’s medicinal benefits. Proceed with caution and gradually. In fact, I think I see the subject of the next entry here. Next time we’ll talk about the right way to introduce a new food into the diet of a person with food allergies or sensitivities.
Until then, let’s go eat that!
Sunday, August 31, 2008
How Cool Is This?
How is this for a cool birthday gift? In addition to some really great new cookwear and gadgets (which I'm sure you'll hear and see more about in coming posts), a subscription to Cooks Illustrated, all sorts of great books and some really beautiful pottery, I received a subscription to "Living Without" magazine. This magazine is devoted to people with allergies and food sensitivities. I admit, I'd never seen this one before and I can't wait to delve in and see what it's all about. A quick glance showed a TON of information on all sorts of allergies and plenty of good-looking recipes.
So, if you've never seen this magazine, go check it out. I'd love to hear your opinions!
Tuesday, August 12, 2008
What Is It About Milk, Anyway?
In general, I think it is enough just to know I’m allergic to a certain food. I know I shouldn’t eat it because it results in reactions I really don’t want. I need to know how to get along without it in terms of selecting and cooking foods but I don’t really need a lecture in immunology and food chemistry that would tell me just why I’m allergic.
Except, sometimes, the biology teacher in me resurfaces and I really do wonder.
Since I sometimes wonder, I figure it is more than likely that many, many other people do, as well. In today’s internet savvy age, it is equally likely that many of you already sought out and found this information. Well, for those of us only just getting curious or who are just too busy to have ferreted out the facts, here is some information on just why a person would be allergic to dairy.
Some time ago, I did an entry on the difference between an allergy and a sensitivity (http://heyicaneatthat.blogspot.com/2008/07/allergies-versus-sensitivities-and.html) and in that, I mentioned that an allergic reaction to a food resulted in an overproduction of immunoglobulin E and histamines that bring on the unpleasant hives, itching, swelling and so on that we all recognize with allergies. So, what is in the food that triggers the reaction?
As it happens, it is the proteins in dairy that are the culprits. Specifically, the whey and caseins are the substances in milk and milk products that trigger reactions in allergic individuals. Now, in general, dairy allergies are more common in children and are often outgrown. But, for those of us who find themselves allergic even in adulthood, the problem is the same. Our bodies simply don’t recognize the proteins as safe food and our bodies react as if it was an invasion.
This is different from lactose intolerance, of course. Lactose intolerance is the result of the body’s lack of the enzyme lactase that breaks down milk sugar (lactose) for digestion. Lactose intolerance is characterized by digestive upset which is quite different from an allergic reaction. It doesn’t involve an overreaction of the immune system.
If you are unsure if your difficulty with dairy is the result of lactose intolerance or an allergy, take the time to consult your doctor. Information is always our best ally. To that end, here is a link to confirm the information I’ve handed out today. http://heyicaneatthat.blogspot.com/2008/07/allergies-versus-sensitivities-and.html
So, armed with some more information and understanding about why we need to eat the way we do, let’s go eat that!
Except, sometimes, the biology teacher in me resurfaces and I really do wonder.
Since I sometimes wonder, I figure it is more than likely that many, many other people do, as well. In today’s internet savvy age, it is equally likely that many of you already sought out and found this information. Well, for those of us only just getting curious or who are just too busy to have ferreted out the facts, here is some information on just why a person would be allergic to dairy.
Some time ago, I did an entry on the difference between an allergy and a sensitivity (http://heyicaneatthat.blogspot.com/2008/07/allergies-versus-sensitivities-and.html) and in that, I mentioned that an allergic reaction to a food resulted in an overproduction of immunoglobulin E and histamines that bring on the unpleasant hives, itching, swelling and so on that we all recognize with allergies. So, what is in the food that triggers the reaction?
As it happens, it is the proteins in dairy that are the culprits. Specifically, the whey and caseins are the substances in milk and milk products that trigger reactions in allergic individuals. Now, in general, dairy allergies are more common in children and are often outgrown. But, for those of us who find themselves allergic even in adulthood, the problem is the same. Our bodies simply don’t recognize the proteins as safe food and our bodies react as if it was an invasion.
This is different from lactose intolerance, of course. Lactose intolerance is the result of the body’s lack of the enzyme lactase that breaks down milk sugar (lactose) for digestion. Lactose intolerance is characterized by digestive upset which is quite different from an allergic reaction. It doesn’t involve an overreaction of the immune system.
If you are unsure if your difficulty with dairy is the result of lactose intolerance or an allergy, take the time to consult your doctor. Information is always our best ally. To that end, here is a link to confirm the information I’ve handed out today. http://heyicaneatthat.blogspot.com/2008/07/allergies-versus-sensitivities-and.html
So, armed with some more information and understanding about why we need to eat the way we do, let’s go eat that!
Tuesday, July 15, 2008
Soy Facts Versus Soy Hype
So, have you heard? Soy protein will reduce your cholesterol, prevent breast cancer, help you lose weight and, for all we know, it does laundry and windows. The fantastic claims about soy protein seem to be endless. And to think, we’ve been feeding this wonder food to cattle for years. Hunh.
Okay, so how much is real and how much is hype? A bit of reading will help clear this up and I’ll give you some links for you to check out.
Let’s start with the claims about soy isoflavones and lowering cholesterol. According to the Mayo Clinic and WebMd sites, this particular claim about soy is hype. That’s unfortunate because it seemed such an easy answer. However, they qualify this pronouncement. They report the American Heart Association study shows that while there weren’t any cholesterol lowering benefits directly attributable to the soy, substituting soy for proteins with higher saturated fats is a worthwhile part of a heart-healthy diet. Have a look at the article. http://www.mayoclinic.com/health/soy/AN01289
So, can soy prevent breast cancer? This one is less clear cut. While it does seem that women who have had, throughout life, a soy-rich diet may be less susceptible to breast cancer, women who have not but have begun taking soy isoflavone supplements experience no particular benefits. In fact, according to an article appearing in Shape Magazine and on the WebMd site, there may even be an increased risk of developing breast cancer in women already considered at risk. Confusing? Just a bit. However, I want you to have a look at the information yourself . http://www.webmd.com/food-recipes/features/truth-about-soy
In the end, what does this mean for those of us using soy as a substitute for other proteins and dairy products? In my opinion, it doesn’t need to mean a lot. It seems it is safe to say that soy should be approached in the way we see all foods. Everything in moderation. Substituting soy for some of your higher fat meats from time to time seems like a good idea. Using soy milk and cheeses should be okay in the same way. Of course, you should consult your doctor regarding any possible risks just as you would for any other major dietary change.
Knowing all this about soy protein is great but how do we eat it? There are obvious ways, of course. Aside from the soy milk and cheese we’ve already mentioned, there is the more straightforward source of the bean itself. Edamame is very, very popular in our household. In fact, we have to keep an eye on our son because he can power through a pound of steamed edamame (in the pods) by himself if no one stops him. What about tofu? Many of us are familiar with the rubbery cubes tossed in with the salad greens or when it is mixed in a great stir fry. This is not a food to be underestimated. Tofu is very adaptable to other flavors and a variety of uses. Try it as a substitute for plain yogurt in a dip or a smoothie.
Soy appears in a lot of foods in other ways and if you do have a soy allergy or are cooking for someone who does, you really need to be aware of this. Vegetable oil and shortening is usually soy based and is found in many, many packaged products in your grocery store. Many margarines rely on soy, as well. Again, you need to be very vigilant about reading labels.
I have several tofu recipes I’ll post over time and I am confident there are many more out there. Whenever you come up with a great new use or find a good recipe, I hope you’ll let us in on it.
Until then, let’s go eat that!
Okay, so how much is real and how much is hype? A bit of reading will help clear this up and I’ll give you some links for you to check out.
Let’s start with the claims about soy isoflavones and lowering cholesterol. According to the Mayo Clinic and WebMd sites, this particular claim about soy is hype. That’s unfortunate because it seemed such an easy answer. However, they qualify this pronouncement. They report the American Heart Association study shows that while there weren’t any cholesterol lowering benefits directly attributable to the soy, substituting soy for proteins with higher saturated fats is a worthwhile part of a heart-healthy diet. Have a look at the article. http://www.mayoclinic.com/health/soy/AN01289
So, can soy prevent breast cancer? This one is less clear cut. While it does seem that women who have had, throughout life, a soy-rich diet may be less susceptible to breast cancer, women who have not but have begun taking soy isoflavone supplements experience no particular benefits. In fact, according to an article appearing in Shape Magazine and on the WebMd site, there may even be an increased risk of developing breast cancer in women already considered at risk. Confusing? Just a bit. However, I want you to have a look at the information yourself . http://www.webmd.com/food-recipes/features/truth-about-soy
In the end, what does this mean for those of us using soy as a substitute for other proteins and dairy products? In my opinion, it doesn’t need to mean a lot. It seems it is safe to say that soy should be approached in the way we see all foods. Everything in moderation. Substituting soy for some of your higher fat meats from time to time seems like a good idea. Using soy milk and cheeses should be okay in the same way. Of course, you should consult your doctor regarding any possible risks just as you would for any other major dietary change.
Knowing all this about soy protein is great but how do we eat it? There are obvious ways, of course. Aside from the soy milk and cheese we’ve already mentioned, there is the more straightforward source of the bean itself. Edamame is very, very popular in our household. In fact, we have to keep an eye on our son because he can power through a pound of steamed edamame (in the pods) by himself if no one stops him. What about tofu? Many of us are familiar with the rubbery cubes tossed in with the salad greens or when it is mixed in a great stir fry. This is not a food to be underestimated. Tofu is very adaptable to other flavors and a variety of uses. Try it as a substitute for plain yogurt in a dip or a smoothie.
Soy appears in a lot of foods in other ways and if you do have a soy allergy or are cooking for someone who does, you really need to be aware of this. Vegetable oil and shortening is usually soy based and is found in many, many packaged products in your grocery store. Many margarines rely on soy, as well. Again, you need to be very vigilant about reading labels.
I have several tofu recipes I’ll post over time and I am confident there are many more out there. Whenever you come up with a great new use or find a good recipe, I hope you’ll let us in on it.
Until then, let’s go eat that!
Monday, July 7, 2008
Allergies Versus Sensitivities and Reading Labels
I hope all of you had a great weekend. For those of you in the U.S., I hope your holiday was a good one. We're all relaxed, refreshed and ready for our weekly routines, right? Um, sure. Well, ready or not, let's go.
So far, I’ve approached food as if we’ve all already identified our allergies, sensitivities and we’ve been advised as to particular dietary needs. However, I have had a few friends ask me about the differences between allergies and sensitivities and what a person should do if they suspect an allergy but don’t know for certain. I’ll address the second part of this question first. Those of you with other types of dietary needs, please bear with me for today while we talk about allergies a bit.
TALK TO YOUR DOCTOR.
It’s important. If you suspect a food allergy, it is important to get your advice from a qualified health professional. Allergies can be mild and easily managed or they can be severe and deadly. Dangerous anaphylaxis can result from ingesting a food to which you are severely allergic. Thankfully, this is not a common reaction but that doesn’t mean you need to take that risk. Get proper medical evaluation of your situation and follow the advice and instructions your doctor gives you.
Having said that, let’s look at the first part of a question. What is the difference between an allergy and a sensitivity? Briefly, an allergy results in an immune response in which your body produces an excess of immunoglobulin E as a reaction to the presence of something (in this case, a particular food) that would otherwise be benign. In other words, your immune system identifies the food as a dangerous foreign substance instead of nourishment and launches a major and, for you, uncomfortable defense. The excessive reaction is what gives you the hives, swelling, itching and swelling. The swelling can sometimes become quite dangerous, especially if it occurs around the the mouth and nose or in the throat.
A sensitivity may have similar symptoms to a mild allergic reaction but isn’t really an immune response. When you eat something that ‘doesn’t seem to agree with you’, you’ve experienced a sensitivity. This can be quite uncomfortable but not on the same level as an allergy. Have a look at this article (http://www.webmd.com/allergies/guide/food-allergy-intolerances) I found at WebMd online. Again, this DOES NOT replace a visit to your doctor! It does, however, give you a pretty good idea of the difference between allergies and sensitivities and some of the ways in which your doctor may evaluate your situation.
As you probably noticed in the title of this entry, I also wanted to talk a bit about reading labels. I realize this seems like a forehead-slapping subject. I can hear some of you now. “Well, duh. Of course we read labels. What do you take us for? Sheesh.” Well, as simplistic as it seems, I do think it is worth addressing given the number of allergens that can hide in the most unlikely foods. I’ll use one of my allergies as an example.
As I have mentioned before, I am allergic to yeast, both brewer’s and baker’s. The obvious things to avoid, then, are baked goods that rely on yeast to rise. Simple, yeah? Well, not so simple, really. Yes, I do avoid bread and many other baked goods (I admit I sometimes mourn my donut-less existence but since I’ve found a solution that I will mention before I close this entry, I’ll muddle through, somehow). The thing that really surprised me was the myriad of foods that use yeast as a flavoring. Would you expect to find yeast or yeast extract in a can of beef broth? I didn’t but there it was. I was beyond surprised to find the package of bologna which listed yeast as an ingredient. Light, fluffy bologna? Nope, but it’s still in there. So, it is really terribly important that you read the labels on ALL the foods you buy.
Most ingredients lists include a line at the bottom which highlights the presence of known, common allergens. This can be very helpful but, don’t rely on that. If you have any allergies or sensitivities that are less common, your particular Waterloo may still be there, even though it isn’t listed in that special allergen warning.
Of course, there's more to it. Even after you’ve ascertained which foods and brands work with your dietary needs, you can’t just forget about it. Recipes used to prepare these foods can and do change. Remember to check those labels. Most of the time, you’ll be okay but checking only takes a moment and can save you a lot of trouble later.
As often as possible, I'll offer alterantive ingredients for all of the recipes I post so as to accommodate a variety of dietary needs. Unfortunately, there will be some recipes that simply won't work for certain needs. However, I'll do my best to keep a variety of recipes so no one is entirely left out.
Now, to close this entry on a positive note, let me tell you about my alternative donuts. Here’s what you’ll need:
1 tube of refrigerated, ready-to-bake biscuits (check that label! These often contain diary and nearly always contain soy)
Powdered sugar
Skillet (at least 12”)
Canola or other vegetable oil (I DON’T recommend olive oil this time), enough to fill skillet about ¾ “ deep
Thimble or small melon-baller
Get your skillet and oil ready on medium heat (you’ll probably have to adjust this as you go but this is a good place to start).
Separate the biscuits and make a hole in the center with the thimble or melon-baller. Save your ‘donut holes’ to cook with the donuts.
CAREFULLY place the donuts and holes, a few at a time, into the hot oil. Don’t overload your skillet as this will drop the temperature of the oil and cause the donuts to be oily. Also, you want plenty of room to flip your donuts without risking splashing that hot oil around.
When the donuts are golden, flip with a fork and allow the other side to cook. This can happen very quickly so DON’T leave these.
When fully cooked, remove the donuts to a rack or plate lined with paper towel and sprinkle with powdered sugar. Let them cool a bit and eat warm. These are still quite nice at room temperature but I think they have a nicer flavor while warm. You can mix up a glaze or frosting with powdered sugar and milk (or diary substitute), as well.
These donuts are a great to make with kids because they are quick and the kids can handle the thimble to make the holes and the powdered sugar or glaze. Children SHOULD NOT handle the skillet full of hot oil, however. Please take over the cooking process, yourself.
I think that’s all for today so, until next time, let’s go eat that!
So far, I’ve approached food as if we’ve all already identified our allergies, sensitivities and we’ve been advised as to particular dietary needs. However, I have had a few friends ask me about the differences between allergies and sensitivities and what a person should do if they suspect an allergy but don’t know for certain. I’ll address the second part of this question first. Those of you with other types of dietary needs, please bear with me for today while we talk about allergies a bit.
TALK TO YOUR DOCTOR.
It’s important. If you suspect a food allergy, it is important to get your advice from a qualified health professional. Allergies can be mild and easily managed or they can be severe and deadly. Dangerous anaphylaxis can result from ingesting a food to which you are severely allergic. Thankfully, this is not a common reaction but that doesn’t mean you need to take that risk. Get proper medical evaluation of your situation and follow the advice and instructions your doctor gives you.
Having said that, let’s look at the first part of a question. What is the difference between an allergy and a sensitivity? Briefly, an allergy results in an immune response in which your body produces an excess of immunoglobulin E as a reaction to the presence of something (in this case, a particular food) that would otherwise be benign. In other words, your immune system identifies the food as a dangerous foreign substance instead of nourishment and launches a major and, for you, uncomfortable defense. The excessive reaction is what gives you the hives, swelling, itching and swelling. The swelling can sometimes become quite dangerous, especially if it occurs around the the mouth and nose or in the throat.
A sensitivity may have similar symptoms to a mild allergic reaction but isn’t really an immune response. When you eat something that ‘doesn’t seem to agree with you’, you’ve experienced a sensitivity. This can be quite uncomfortable but not on the same level as an allergy. Have a look at this article (http://www.webmd.com/allergies/guide/food-allergy-intolerances) I found at WebMd online. Again, this DOES NOT replace a visit to your doctor! It does, however, give you a pretty good idea of the difference between allergies and sensitivities and some of the ways in which your doctor may evaluate your situation.
As you probably noticed in the title of this entry, I also wanted to talk a bit about reading labels. I realize this seems like a forehead-slapping subject. I can hear some of you now. “Well, duh. Of course we read labels. What do you take us for? Sheesh.” Well, as simplistic as it seems, I do think it is worth addressing given the number of allergens that can hide in the most unlikely foods. I’ll use one of my allergies as an example.
As I have mentioned before, I am allergic to yeast, both brewer’s and baker’s. The obvious things to avoid, then, are baked goods that rely on yeast to rise. Simple, yeah? Well, not so simple, really. Yes, I do avoid bread and many other baked goods (I admit I sometimes mourn my donut-less existence but since I’ve found a solution that I will mention before I close this entry, I’ll muddle through, somehow). The thing that really surprised me was the myriad of foods that use yeast as a flavoring. Would you expect to find yeast or yeast extract in a can of beef broth? I didn’t but there it was. I was beyond surprised to find the package of bologna which listed yeast as an ingredient. Light, fluffy bologna? Nope, but it’s still in there. So, it is really terribly important that you read the labels on ALL the foods you buy.
Most ingredients lists include a line at the bottom which highlights the presence of known, common allergens. This can be very helpful but, don’t rely on that. If you have any allergies or sensitivities that are less common, your particular Waterloo may still be there, even though it isn’t listed in that special allergen warning.
Of course, there's more to it. Even after you’ve ascertained which foods and brands work with your dietary needs, you can’t just forget about it. Recipes used to prepare these foods can and do change. Remember to check those labels. Most of the time, you’ll be okay but checking only takes a moment and can save you a lot of trouble later.
As often as possible, I'll offer alterantive ingredients for all of the recipes I post so as to accommodate a variety of dietary needs. Unfortunately, there will be some recipes that simply won't work for certain needs. However, I'll do my best to keep a variety of recipes so no one is entirely left out.
Now, to close this entry on a positive note, let me tell you about my alternative donuts. Here’s what you’ll need:
1 tube of refrigerated, ready-to-bake biscuits (check that label! These often contain diary and nearly always contain soy)
Powdered sugar
Skillet (at least 12”)
Canola or other vegetable oil (I DON’T recommend olive oil this time), enough to fill skillet about ¾ “ deep
Thimble or small melon-baller
Get your skillet and oil ready on medium heat (you’ll probably have to adjust this as you go but this is a good place to start).
Separate the biscuits and make a hole in the center with the thimble or melon-baller. Save your ‘donut holes’ to cook with the donuts.
CAREFULLY place the donuts and holes, a few at a time, into the hot oil. Don’t overload your skillet as this will drop the temperature of the oil and cause the donuts to be oily. Also, you want plenty of room to flip your donuts without risking splashing that hot oil around.
When the donuts are golden, flip with a fork and allow the other side to cook. This can happen very quickly so DON’T leave these.
When fully cooked, remove the donuts to a rack or plate lined with paper towel and sprinkle with powdered sugar. Let them cool a bit and eat warm. These are still quite nice at room temperature but I think they have a nicer flavor while warm. You can mix up a glaze or frosting with powdered sugar and milk (or diary substitute), as well.
These donuts are a great to make with kids because they are quick and the kids can handle the thimble to make the holes and the powdered sugar or glaze. Children SHOULD NOT handle the skillet full of hot oil, however. Please take over the cooking process, yourself.
I think that’s all for today so, until next time, let’s go eat that!
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