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NUTRISPEAK by Vesanto Melina MS, RD
“Current thinking is that the lentil is one of nature’s most perfect foods. I remember when milk was one of nature’s most perfect foods, but that was a long time ago.”
– J. Carroll, San Francisco Chronicle
How is it that the staff of life has become public enemy number one for so many people?
Consider how your perceptions of foods have changed during your lifetime. Dairy products or wheat, long viewed as dietary staples, now are shunned by many who experience unwelcome reactions to these items.
Food allergy and intolerance have increased at alarming rates in recent decades. For example, it is estimated that allergies have tripled during the last three decades in developed countries. Dairy products maintain their “essential food group” status on some national food guides, though their tendency to cause gastric distress for so many individuals raises questions about directing people to eat foods that make them ill.
Since 70 percent of the world’s population experiences some degree of lactose intolerance; a diet that excludes milk can be considered more normal than one that includes cow’s milk for humans. (If you’d like to convey your opinion to Health Canada before the upcoming food guide revision, email healthyeating@hc-sc.gc.ca )
Many of us find our quality of life to improve immensely when we eliminate one or more of the Big Eight triggers for food sensitivities: dairy, eggs, fish, shellfish, soy, wheat and gluten, peanuts and tree nuts. Why the allergy epidemic? What can we do to make life easier when familiar favourites are banned from our menu? How can we ease the physical or emotional distress of friends and family with food sensitivities? During the past year, I have investigated these and related questions for my newly released Food Allergy Survival Guide.
Food allergies and sensitivities are linked with arthritis, asthma, ADHD (attention deficit hyperactivity disorder), candida, celiac disease, dermatitis, depression, digestive disorders, fatigue, migraines and other conditions.
The medical profession used to dismiss links between these common conditions and diet, yet recent scientific research confirms that for some of us, diet plays a significant role, and dietary change can alleviate symptoms and improve our lives immensely. We are learning about the powerful role played by our intestinal wall, which is the main interface between the cells of our body and the outside world of foods and beverages.
An important function of this part of the body is to distinguish between wanted and unwanted food particles, and allow entry only to the former. In recent years, scientists have discovered natural ways to improve oral tolerance for foods and to optimize the health and well-being of our intestinal tract. For some people with food sensitivities, a healthy intestinal wall may be the key to wellness and improved quality of life.
At first, we may view food sensitivities as little more than an unwelcome prohibition against foods that have been lifetime favourites. Yet a possible and unexpected benefit is that sometimes food sensitivities provide inspiration and impetus to improve our diets. Even when we have a sweet treat, it can include nutritious ingredients and be free of the items that trigger unwelcome reactions. Here’s an example of a versatile, low-allergy snack that can be made with dried fruit, chopped nuts and carob or chocolate.
If you prefer and can tolerate corn, you may replace 2/3 cup of rice syrup with 1/2 cup of corn syrup, which is both sweeter and less expensive.
Crispy rice bars
These crunchy squares make a delicious dessert or sweet snack. They contain no wheat, gluten, dairy, soy, yeast, corn, or peanuts; tree nuts are optional.
2/3 cup brown rice syrup
1/4 cup sesame tahini, other seed butter, or almond butter
1/2 teaspoon vanilla flavouring
2 cups crisped rice cereal
Additions (choose one):
1/2 cup currants, raisins, or finely chopped apricots
1/2 cup lightly roasted chopped almonds or walnuts
1/2 cup non-dairy chocolate or carob chips
Lightly oil an 8-inch square pan. In a small saucepan, place brown rice syrup and tahini and warm until the mixture is softened. Remove from heat and stir in vanilla flavouring.
Combine cereal and addition of your choice in a large bowl. Pour the warm mixture over cereal mix and combine carefully using a wooden spoon. Work as quickly as possible (this is especially important if using chocolate or carob chips so they do not melt). Pack the mixture evenly into prepared pan, pressing gently with your fingers. Cover the pan and chill until firm. Slice into squares and store in an airtight container in the refrigerator. These keep for about 10 days (at least in theory).
Makes 16 squares.
Vesanto Melina is a registered dietitian, internationally known speaker and consultant, based near Fort Langley. She is author of seven books including the new Food Allergy Survival Guide: Surviving and Thriving With Food Allergies and Sensitivities (by Vesanto Melina, Jo Stepaniak and Dina Aronson, The Book Publishing Company, 2004.); Vesanto’s website www.nutrispeak.com. Consultations, call Fort Integrated Health Centre at 604-888-8325. Vesanto Melina is a registered dietitian, internationally known speaker
and personal consultant, based near Fort Langley. Her books include
the nutrition classics, Becoming Vegetarian and Raising Vegetarian
Children www.nutrispeak.com
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