Food Allergy Testing – What You Need to Know

Food allergies have increased by up to 500% since the 1990s based on data collected from hospital visits. There is also a dramatic increase in other allergic conditions including asthma, hay fever and skin conditions.

This blog aims to give an overview to food allergies – an otherwise, very complex and individual issue.

These days, a lot of people simply believe they are gluten-intolerant due in some part to the popularity of gluten-free life style news in the media and products on grocery store shelves, but the bottom-line is – until you are tested, your symptoms could be one of 100 or more possibilities.

A food allergy is a hypersensitivity reaction resulting in an abnormal immune response to a substance (allergen) that should be harmless. Food allergies have been identified as being mediated by a specific antibody (IgE), but new research and testing is now encouraging doctors to explore the role other types of antibodies may play in disease, ­specifically IgG and IgA.

IgE-mediated responses are quite severe and usually need hospitalizations, while IgG and IgA-­mediated responses are often less severe, and symptoms often seem more generalized. Symptoms from IgG-­mediated allergic responses may manifest as skin and complexion issues, headaches/migraines, nervousness and irritability, fatigue, joint aches, immune compromise, gas and bloating, inflammatory bowel disease, and other more common allergic responses such as itchy watery eyes, runny nose, and swelling.Continue reading

Snack, Dinner: Irresistible Baked Gluten and Nut-free Onion Rings

There are a lot of recipes for baked onion rings, but most are still quite unhealthy due to the “breading” component. The best ones I have come across actually use almond meal. We like pumpkin instead as it is both gluten and nut-free, and also a good protein source.

Makes about 3 servings

Base Ingredients
• 1 large onion, cut into thick slices
• 1/2 cup organic pumpkin seed meal (just raw pumpkin seeds ground up in the mini-chop pro)
• 1 tsp. piripiri or cayenne (less if you don’t like kick)
• 2 tsp. dried minced shallots
• 1/4 tsp. sea salt
• 1 tsp. dried parsley or oregano
• 2 Tbsp. grated Parmesan cheese
• 1 organic Meyer lemon (if in season) juiced
• 1/2 cup liquid egg whites
• Olive oil sprayContinue reading

2 Minute Raw Pesto

This recipe is nut-free, gluten-free, dairy-free, and suitable for both vegetarians and raw foodies.

Pesto is a very versatile sauce/condiment. Traditionally it has been used with pasta. Now it has evolved into a popular marinade.

This recipe is made with basil or alternatively with one of the following as the main ingredient:

• Cilantro – goes amazing with white meat and fish and makes a crazy delicious salad dressing. You can also mix this into short grain brown rice to make one of my specialties – green rice (recipe to be posted later).
• Arugula – great with any cold appetizers, salads or on a fresh baked focaccia
• Spinach/mint – with Israeli cous cous salad, barley dishes, quinoa. It can also be used to make a fantastic Greek pizza base.Continue reading