According to a new CDC report, an increasing number of American children are being diagnosed with food allergies. To some degree, the rising numbers may be attributed to greater awareness, where parents and doctors are more sensitive to the possibility of allergy, but generally, no one knows what’s causing the increase. To check out an article on the subject, click here.
While not on allergies per se, here’s an revealing article on the darker side of the food industry. To read “10 Things the Food Industry Doesn't Want You to Know” from U.S. World & News Report, follow this link.
In short, it seems to me that most of us in the U.S. – with food allergies or no – need to be careful about what we ingest.
Wednesday, October 22, 2008
Saturday, October 18, 2008
Traveling
Perhaps one of the most difficult aspects of a lifestyle with food sensitivities is traveling. If eating out at home poses a challenge, that's nothing compared to trying to find options in an unfamiliar area. The corollary is that if you get sick at home, it's one thing; getting sick in a hotel or the home of a friend or relative is something else entirely. Moreover, with limited vacation hours, I certainly don't want to spend my time and money going somewhere only to end up ill and miserable.
That said, I do love to travel. One of the reasons I had such a hard time accepting my diagnosis is that it really cramped my travel style. Sampling local cuisine was very much a part of the fun of traveling for me. Now, most of the time, not only can I not try the local specialties, in fact, I'm fortunate if I can find a meal I can enjoy.
Spontaneity is something that's also gone by the wayside. No longer can I just pick up and go: Considerable planning is involved. Even a day trip means sticking a snack or two in my bag. When I travel for any length of time, I have to pack enough food -- generally things like Larabars, Enjoy Life Snack Bars or Boomi Bars -- for breakfast, lunch, dinner and snacks for each day I'll be gone, simply because I can't guarantee that I'll be able to find anything safe to eat. Fast food isn't an option, and small out-of-the-way restaurants, despite best attempts, may be ill-equipped to handle my restrictions. I will say that I have rarely gone through my entire stash, but I do always pack enough for contingencies.
A couple years ago, I finally had accepted that my travel options would be limited, that I would never be able to travel like I once had, and restricted my scope to going about the United States.
Last fall, my perspective changed somewhat. A friend wanted to go to Rome, I decided it was worth the risk, so she and I trekked there for about a week over Thanksgiving. It was my first trip overseas since my diagnosis -- I'll admit I was a little nervous -- and it ended up being such a wonderful experience. Now, Rome is a city I know very well, having lived there for a time; I speak Italian, and Italians in general are much more aware of dietary restrictions, as children are routinely screened for celiac disease when they are very young. Combine all those factors with that Italian cooking typically uses simple, fresh ingredients, and in many ways, it was easier to eat out there than here. Roast chicken and potatoes, salads, beef with balsamic vinegar and arugala, these were the type of meals I enjoyed. While it was hard to pass up gelato, I could enjoy a frullato -- a true smoothie made of fruit and lemon juice. And the coffee is a treat unto itself.
Moving about the U.S. is getting easier, too, as awareness spreads. Allergy-friendly restaurant chains like Outback Steakhouse, P.F. Chang's, Wildfire and others that are available on a national scale help make travel more manageable. Many independent restaurants also are recognizing the trend, and can make menu adjustments without trouble or an attitude; some even embrace it.
I recently returned from a trip to New York. For me, no trip to NYC is complete without a stop at Risotteria. This gluten-free Italian restaurant and bakery in Greenwich Village is a haven to locals and travelers alike. The dining space is small but cozy, and that the restaurant is always busy is a testament to how good the food is. When I've had to wait -- it's worth it, believe me -- I've simply put my name on the list, and gone to one of the many bistros in the area to get a drink for the duration. My table always has been waiting for me when I've gotten back.
Those on restricted diets can rest assured that their needs are understood here. Gluten-free breadsticks are made available at the tables, and can be washed down with gluten-free beer, if desired. Patrons can enjoy gluten-free pizza, pasta (certain nights) or risotto, and complete their meal with freshly baked gf desserts. For those of us who are casein-free, some of the risotto dishes can be made without dairy: My favorite is the asparagus risotto, to which I add prosciutto, and pair with a crisp white wine. The portions are generous and you leave feeling more than satisfied; it's true comfort food. The next time you're in the Big Apple, I absolutely recommend trying Risotteria (www.risotteria.com).
As I collect an increasing number of positive travel experiences, I'm finding that I simply have to moderate my expectations while on the go. I still can't travel like I once did, where the cuisine was just as much a destination as the place I was visiting. Now, a culinary adventure it still may be, albeit of a very different kind. Instead, I focus only on the things I can enjoy, like spending time with family or friends, seeing something new, finding that great photo opportunity. And if I happen to find a tucked-away restaurant that can accommodate me on the fly, I'm pleasantly surprised and relish the experience.
B. and I have booked a cruise this October -- it's our first big trip together and our first cruising experience. We're heading to the eastern Mediterranean, undiscovered territory for both of us, and we can't wait. Now, the cruise line claims to be able to able to handle special dietary needs. I hope so, but I am apprehensive. I've looked forward to this trip for so long, I just want to be able to enjoy visiting new places without any troubles about food. I have my stash of bars all ready to go, and hope I'm surprised.
That said, I do love to travel. One of the reasons I had such a hard time accepting my diagnosis is that it really cramped my travel style. Sampling local cuisine was very much a part of the fun of traveling for me. Now, most of the time, not only can I not try the local specialties, in fact, I'm fortunate if I can find a meal I can enjoy.
Spontaneity is something that's also gone by the wayside. No longer can I just pick up and go: Considerable planning is involved. Even a day trip means sticking a snack or two in my bag. When I travel for any length of time, I have to pack enough food -- generally things like Larabars, Enjoy Life Snack Bars or Boomi Bars -- for breakfast, lunch, dinner and snacks for each day I'll be gone, simply because I can't guarantee that I'll be able to find anything safe to eat. Fast food isn't an option, and small out-of-the-way restaurants, despite best attempts, may be ill-equipped to handle my restrictions. I will say that I have rarely gone through my entire stash, but I do always pack enough for contingencies.
A couple years ago, I finally had accepted that my travel options would be limited, that I would never be able to travel like I once had, and restricted my scope to going about the United States.
Last fall, my perspective changed somewhat. A friend wanted to go to Rome, I decided it was worth the risk, so she and I trekked there for about a week over Thanksgiving. It was my first trip overseas since my diagnosis -- I'll admit I was a little nervous -- and it ended up being such a wonderful experience. Now, Rome is a city I know very well, having lived there for a time; I speak Italian, and Italians in general are much more aware of dietary restrictions, as children are routinely screened for celiac disease when they are very young. Combine all those factors with that Italian cooking typically uses simple, fresh ingredients, and in many ways, it was easier to eat out there than here. Roast chicken and potatoes, salads, beef with balsamic vinegar and arugala, these were the type of meals I enjoyed. While it was hard to pass up gelato, I could enjoy a frullato -- a true smoothie made of fruit and lemon juice. And the coffee is a treat unto itself.
Moving about the U.S. is getting easier, too, as awareness spreads. Allergy-friendly restaurant chains like Outback Steakhouse, P.F. Chang's, Wildfire and others that are available on a national scale help make travel more manageable. Many independent restaurants also are recognizing the trend, and can make menu adjustments without trouble or an attitude; some even embrace it.
I recently returned from a trip to New York. For me, no trip to NYC is complete without a stop at Risotteria. This gluten-free Italian restaurant and bakery in Greenwich Village is a haven to locals and travelers alike. The dining space is small but cozy, and that the restaurant is always busy is a testament to how good the food is. When I've had to wait -- it's worth it, believe me -- I've simply put my name on the list, and gone to one of the many bistros in the area to get a drink for the duration. My table always has been waiting for me when I've gotten back.
Those on restricted diets can rest assured that their needs are understood here. Gluten-free breadsticks are made available at the tables, and can be washed down with gluten-free beer, if desired. Patrons can enjoy gluten-free pizza, pasta (certain nights) or risotto, and complete their meal with freshly baked gf desserts. For those of us who are casein-free, some of the risotto dishes can be made without dairy: My favorite is the asparagus risotto, to which I add prosciutto, and pair with a crisp white wine. The portions are generous and you leave feeling more than satisfied; it's true comfort food. The next time you're in the Big Apple, I absolutely recommend trying Risotteria (www.risotteria.com).
As I collect an increasing number of positive travel experiences, I'm finding that I simply have to moderate my expectations while on the go. I still can't travel like I once did, where the cuisine was just as much a destination as the place I was visiting. Now, a culinary adventure it still may be, albeit of a very different kind. Instead, I focus only on the things I can enjoy, like spending time with family or friends, seeing something new, finding that great photo opportunity. And if I happen to find a tucked-away restaurant that can accommodate me on the fly, I'm pleasantly surprised and relish the experience.
B. and I have booked a cruise this October -- it's our first big trip together and our first cruising experience. We're heading to the eastern Mediterranean, undiscovered territory for both of us, and we can't wait. Now, the cruise line claims to be able to able to handle special dietary needs. I hope so, but I am apprehensive. I've looked forward to this trip for so long, I just want to be able to enjoy visiting new places without any troubles about food. I have my stash of bars all ready to go, and hope I'm surprised.
Monday, October 6, 2008
A Contaminated Kitchen
The other day, I was in the kitchen at my workplace, talking to a coworker, when I received a bit of a shock.
While we conversed, my acquaintance sliced cheese with one of the knives available for common use. Then, when she had finished, I watched in horror as she quickly ran the knife under some water and wiped it off with a paper towel, stowing it in the drying rack for clean dishes. No soap had been used, and there were still noticeable streaks of dairy residue on the knife when she put it away, ostensibly cleaned and ready for someone else's use. And as a result, both the knife and utensil-holder on the drying rack were contaminated with dairy.
Earlier that morning, I had gone into the kitchen to get some tea, and saw that another coworker had toasted some bread and had it laying on the counter -- no plate or napkin, just sitting on the counter; another kitchen surface left dirty, crumbs scattered about.
The combined experience served as a huge reminder that common utensils, appliances like toasters and microwaves, cooking surfaces, etc. in places out of your control, like workplace kitchens or hotels that supply such things, aren't safe for celiacs and those with food sensitivities. You can't trust that others will share your standards of cleanliness, or even if they seem to understand your food limitations, grasp the concept of cross-contamination.
In short, a toaster used to toast regular wheat bread is contaminated and shouldn't be used by people with gluten sensitivities. Even if you toast gluten-free bread in the same toaster, it may go in gluten-free, but it will come out contaminated. Likewise, a sponge used to clean a dirty dish will have trace bits of the food on it afterwards, and unless the food was gluten-free, the sponge is contaminated. It shouldn't be further employed to wash a celiac's dishes, otherwise the dishes could be contaminated, and the person could get sick. Moreover, a can-opener used to open a can of cream-based soup and then stored without washing could have food particles on it that may transfer to the contents of the next can it's used to open. Not good news if you're casein-free like me.
All this goes to say that you can't be too careful. Too many of us on restricted diets due to food issues already have spent too many years with compromised health to jeopardize it by being careless, particularly when cross-contamination from sources like this is so easily avoided.
I already keep some dishes, mugs, utensils at work. I would never use the toaster there, or leave my food unguarded or sitting on common surfaces. Most of the time, I use paper towels as sponges to clean my dishes (unless the sponge is brand-new). But this experience has convinced me that I can be more careful, too. Note to self: Never use the common workplace utensils again, without first washing them thoroughly. That, or bring my own.
I guess it's time to go buy another can-opener.
While we conversed, my acquaintance sliced cheese with one of the knives available for common use. Then, when she had finished, I watched in horror as she quickly ran the knife under some water and wiped it off with a paper towel, stowing it in the drying rack for clean dishes. No soap had been used, and there were still noticeable streaks of dairy residue on the knife when she put it away, ostensibly cleaned and ready for someone else's use. And as a result, both the knife and utensil-holder on the drying rack were contaminated with dairy.
Earlier that morning, I had gone into the kitchen to get some tea, and saw that another coworker had toasted some bread and had it laying on the counter -- no plate or napkin, just sitting on the counter; another kitchen surface left dirty, crumbs scattered about.
The combined experience served as a huge reminder that common utensils, appliances like toasters and microwaves, cooking surfaces, etc. in places out of your control, like workplace kitchens or hotels that supply such things, aren't safe for celiacs and those with food sensitivities. You can't trust that others will share your standards of cleanliness, or even if they seem to understand your food limitations, grasp the concept of cross-contamination.
In short, a toaster used to toast regular wheat bread is contaminated and shouldn't be used by people with gluten sensitivities. Even if you toast gluten-free bread in the same toaster, it may go in gluten-free, but it will come out contaminated. Likewise, a sponge used to clean a dirty dish will have trace bits of the food on it afterwards, and unless the food was gluten-free, the sponge is contaminated. It shouldn't be further employed to wash a celiac's dishes, otherwise the dishes could be contaminated, and the person could get sick. Moreover, a can-opener used to open a can of cream-based soup and then stored without washing could have food particles on it that may transfer to the contents of the next can it's used to open. Not good news if you're casein-free like me.
All this goes to say that you can't be too careful. Too many of us on restricted diets due to food issues already have spent too many years with compromised health to jeopardize it by being careless, particularly when cross-contamination from sources like this is so easily avoided.
I already keep some dishes, mugs, utensils at work. I would never use the toaster there, or leave my food unguarded or sitting on common surfaces. Most of the time, I use paper towels as sponges to clean my dishes (unless the sponge is brand-new). But this experience has convinced me that I can be more careful, too. Note to self: Never use the common workplace utensils again, without first washing them thoroughly. That, or bring my own.
I guess it's time to go buy another can-opener.
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