As the back-to-school season approaches, students dealing with food sensitivities understand that meal planning is just as crucial as organizing classroom materials and extracurricular commitments. Their top priority is sidestepping ingredients that could trigger undesirable reactions or impact their well-being, all while managing concerns without feeling overwhelmed by risks or deprived of shared dining experiences with friends.
Frequently, food allergies, sensitivities, and intolerances are mistakenly used interchangeably; however, their symptoms, treatments, and safety guidelines diverge. Seek professional advice from a physician for an accurate diagnosis and consult a nutritionist for tailored dietary recommendations.
Food allergies trigger an immediate, potentially life-threatening immune reaction known as anaphylaxis, often requiring an epinephrine injection. Symptoms encompass a drop in blood pressure, airway constriction, skin rashes, nausea, and vomiting. According to the U.S. Centers for Disease Control and Prevention (CDC), around 20 percent of students with food allergies will experience a reaction while at school. Notably, eight ingredients contribute to 90 percent of food allergies: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.
Food intolerances arise from the body's incapability to digest specific substances due to enzyme deficiencies or irritable bowel syndrome. The most prevalent forms of intolerance stem from lactose, histamine, and gluten.
Food sensitivities provoke delayed symptoms, occasionally emerging days after consuming an implicated ingredient. These symptoms entail diarrhea, skin rashes, joint discomfort, digestive issues, fatigue, and mental fogginess. Common triggers for children include lactose, gluten, grains, legumes, soy, corn, and yeast.
As stated by Karen Raden, a registered dietitian and certified clinical nutritionist from Illinois, the objective revolves around achieving what she terms "food freedom." This entails empowering students to make well-informed decisions that align with their personal preferences and well-being. Raden emphasizes the significance of enabling children to substitute items even if their choices are constrained. She underscores the importance of minimizing restrictions whenever possible. She notes, "It's not solely about the scientific aspect; emotions play a substantial role as well."
During their childhood, Caroline Somers' two daughters encountered extensive food intolerances and allergies, leading to inflammation, gastrointestinal discomfort, and digestive issues. Faced with the task of reimagining her family's diet, the president of Suzanne Somers Companies ingeniously crafted alternative versions of her cherished recipes. These innovative adaptations are set to be showcased in her forthcoming cookbook titled "Served: From My Family Table to Yours."
"Numerous individuals grapple with accommodating family members who possess varying food preferences or intolerances. This challenge can transform the cook into a short-order chef – no gluten for one, vegan for another, perhaps fish but sans dairy for someone else. It can truly be overwhelming," shares Somers.
While many of vitaclay recipes are gluten-free, we have compiled some of our favorite delicious and nutritious gluten free recipes-
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