Alternative Medicine Help for Seasonal Allergies

Already the impending doom of scratchy throats, runny itchy noses, water eyes and chronic congestion are slowly setting in amongst many of us. Have no fear though, I have put together a basic plan to help avoid if not reduce the use of allergy medicines that tend to leave us feeling drowsy and groggy.

Having an alternative medicine plan in store before allergy season sets in full force will save you time, medication, and misery in the long run.

First I will be discussing how to get your body in optimal conditioning to cope with allergy season, and then I will discuss specific natural medicines that will help support your immune system to reduce the overall severity of seasonal allergies. If you always tend to be “sick” the months of March, April, May and September you more likely have seasonal allergies than a bad cold.

Now is a great time to do a SPRING CLEANING. Having a healthy liver aids the detoxification of histamine, that nasty molecule that gives us the irritating symptoms of allergies. Read more

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Autism: Gretchen Wilson & Sean Ashley’s Story

By Gretchen Wilson

When my grandson was four years old, we went through a very difficult time.  He is both autistic and blind, and I really thought placement in a foster home would help me to care for him and keep him safe while I dealt with a few situations. Unfortunately I was wrong. In foster care, he was neglected. He looked like a starving war orphan with a distended belly – he was chubby before.

So I took pictures, went to the judge, and he had Sean at the courthouse within two hours and I was able to take him home. The attorney advised me to put Sean in a state institution, stating that I was young and needed a life of my own. Sean’s case worker said that she was placing him in a state institution because he was a vegetable, that he did not talk, and threw fits. I told her “over my dead body”.

When Sean was small, he had tactile issues and ate mostly bread type foods. He now eats almost everything. He loves milk a lot, but would never drink water. I started mixing whole milk with water, just to get some water into him. Once, I accidentally bought 2% milk and he would not touch it, even with no water in it. He would make an angry sound and shove it away.

To help him with his memory skills, I would sing songs and then leave a blank for Sean to fill in. He knew every word I left blank!!! I also used a drum beat to modulate his language. I would put his hand over my mouth so that he could feel how I said the words.

In fact, he still loves to do that, even at 29 years old, especially when we are in the car. Sean has enough language now to let one know just about everything he wants and has a great memory. His mobility skills are great; it’s like he has a sensory antenna in his head.

I founded The Sean Ashley House in 1994 so that I could be assured that he would always have a happy, loving and safe environment, even when I could no longer care for him. He now thinks his last name is House. If someone says “Sean Ashley”, he adds the “House”.

When I founded the House, I made sure to offer the services that autistic children need. He now loves swimming, music, horse riding therapy, dancing, using the treadmill… and I could go on. He loves to go up and down my stairs, and the minute he gets into my car, he doesn’t stop saying “hamburger” until we finally stop to get one.

Now when I bring him home for weekends, after about 24 hours, he starts saying “Sean Ashley House.” This makes me feel so very good that he loves his home. I’m at peace now when I think about what will happen to him when I can’t take care of him any longer.

Everyone, even the court system and social workers, needs to be educated on autism!!!!

Related reading:
Autism Awareness Month
Autism: 10 Strategies for Implementing Diet Changes
The Autism Diet Connection
Autism: 10 Tips for Everyone
Autism: A Brain Under Attack
Read more stories in the Autism Category

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The Sensitive Chef Cookbook

By Bobbie Laing

Living with food allergies can be a frustrating way of life for many people.

In our world of instant everything, from Hamburger Helper to that pre-seasoned chicken that looks so tempting in the frozen isle of the grocery store, it is harder than ever to make healthy choices for our families.

Much less having to factor in what allergens may be lurking inside these foods.

The author’s own experience with severe food allergies and sensitivities, as well as having a daughter with Celiac Disease, led her on this quest to find food that was not just safe for herself and her family, but also delicious.

In the book are everyday recipes, as well as ideas for food on the go when traveling or dining out. She also gives valuable tips on how you may be able to continue to dine at some of your favorite restaurants.

In the introduction to the book, author Sharon D. Morse tells of her sudden and nearly fatal experience with a severe allergic reaction to a tree nut:

A few years ago, I nearly died from anaphylactic shock after ingesting a small piece of a tree nut. That reaction triggered many underlying sensitivities and allergies. I became sensitive to many foods and anaphylactic to peanuts, tree nuts, and other common allergens. Needless to say, I had a long road ahead of me in just trying to figure out what I could and couldn’t eat. After several accidental anaphylactic reactions, I had to be very careful and not take ANY chances with my choice of sustenance.

I have literally spent countless hours in the kitchen, pondering over recipes, creating new recipes, and doing research on food allergies and sensitivities. After hundreds of hours of testing and retesting to make delightfully tasty recipes, it is really a delight to me to make available The Sensitive Chef cookbook.

In The Sensitive Chef Cookbook, you will find delicious alternatives for many of your favorite dishes. This book is a great resource for people with food allergies and other disorders that require that they eliminate many common foods and ingredients from their diet.

The book contains over 100 recipes that are Wheat-Free, Gluten-Free, Nut-Free, and Shellfish-Free, that outshine the competitors with dishes that are even better than their original counterparts.

The recipes include delicious entrees such as Chicken Enchilada Pie, Beefy Stew, and Luscious Lasagna.

Just to name a few! In addition to these, there are some wonderful looking quick breads & muffins, yeast breads, desserts, cookies, & candies as well as Vegetarian recipes like Chow Down Chili Burgers, Hearty Chili Con Queso, Super Beans, and Fresh (Raw) Pasta Sauce.

No matter what allergic or sensitivity issues you face, eating healthy, safe, and delicious food is important to you and your family. Books like The Sensitive Chef Cookbook can make that challenge a little easier.

Contact us if you would like your book considered for our book club.

Also check out our Amazon bookstore for more fantastic healthy book recommendations!

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Eat Gluten-Free Without Going Broke, Part 2

By Dr. Selena Eon, ND

Healthy diets come in many kinds and depend on the needs & tastes of individual households. Finding a healthy diet that fits you and your family takes trial, error and knowledge.

You may need to consult a health care practitioner for advice. Budget conscious cooking can be an extremely healthful way to feed your family- and even include organic foods.

The secret is to focus on inexpensive, natural, wholesome gluten-free whole foods. A whole food is anything that you could imagine growing, or that you eat all the edible parts of over time (such as a chicken). This reduces the cost of your food and may help you recover from any damage that gluten caused you.

I encourage individuals and families to frequent farmers markets for extraordinary deals on organic, local produce in the summer and autumn months.

Bumper crops can be frozen or canned for eating later in the year. Purchasing an organic, whole chicken often costs less than the breasts alone!

If you are not used to preparing and eating natural, unprocessed foods, please, be patient with yourself!

It takes time to learn how to cook new foods. It takes time to determine the best way to set up your kitchen as a productive workspace. It takes time for tastes to adjust to a more natural diet. Give your family time to adjust by changing gradually whenever possible. Spend afternoons preparing foods with loved ones.

If you know a great home cook, ask to spend time in their kitchen with them so that you can learn from their expertise. Most cooks are flattered by the attention. Experiment with new flavors and tastes- but gradually. There are many strategies you can use to gradually accustom your family to a new diet. If you need help, seek it!

Once you start eating whole, fresh, naturally gluten-free foods, you are likely to notice that you feel better too. A whole foods diet, prepared at home from fresh, natural foods is also higher in necessary nutrients to keep your body healthy long term. Whole food contains a broader spectrum of health-promoting nutrition than pills.

But don’t throw out your multi-vitamin or discontinue any supplements that your doctor recommends.

Many people starting on a gluten-free diet need extra, even specialized nutrition to make up for the nutrients that were absorbed poorly, or not at all because of intestinal damage caused by gluten.

It can take months, or even years in severe cases, for your body to heal and gain adequate nutritional status.

Check out the previous article in this series, and keep your eye out for the conclusion of this three part series on saving money while eating gluten-free!

If you have any questions about celiac disease, you are welcome to ask them in the comments section and they will be addressed in future articles.

Dr. Selena Eon practices in Bellevue, WA and you may contact her at
(206) 228-9537 or visit www.drselenaeon.com

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What Diet Is Best For You?

Dr. Nicole, what is the best diet?

The best diet is the diet that works for YOU.

The best diet is something that you can healthfully follow for the rest of your life.

The best diet for you is the diet that gives you energy, keeps your health in balance, helps you to be emotionally stable, maintains your religious or spiritual ethics and is sustainable for the environment.

With that being said, I am happy to announce that we have a variety of great diet plans to choose from and follow. If you are new to a particular diet and want some help simply leave your question or request for support in the comments section so that we may assist you with your goals.

Diets for health, wellness and weight loss:

The Whole Foods Diet

The Weight Loss Diet

The Low Glycemic Index Diet: stay feeling full longer, by eating a diet with a high “satiety index”.

Therapuetic Diets:

Allergy Elimination Diet

Anti-inflammatory Diet

Blood Pressure Lowering Diet and Helpful Tips for Reducing Sodium

Candida Diet

Cholesterol Lowering Diet

Diabetes Diet

Detox Diet

The Diet for Depression

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Eat Gluten-Free Without Going Broke, Part 1

By Dr. Selena Eon, ND

If you have been on a gluten-free diet for any length of time, you have likely noticed the explosion of ready-made gluten-free foods available. At my local Red Apple Market, I can now purchase ready-made pasta, cookies, crackers, bagels, macaroni box meals, English muffins, bread, doughnuts and brownies. The freezer cases contain a variety of gluten-free frozen meals, from pizza to macaroni & cheese. I can buy mixes for bread, cookies, brownies and cakes.

Garlic Jim’s now delivers gluten-free pizza to your home from most of their locations in the state.  PF Chang’s offers a gluten-free menu. Overall, I consider the increased availability of these foods a positive leap forward for those of us who must follow a gluten-free diet for health reasons.

It is wonderful to have the option to use these foods to create healthful meals when time is short. It is incredibly useful for relatives to be able to purchase foods like this when gluten-free family members come over for dinner. But, there are many reasons to limit consumption of these foods. Today I am going to focus on financial reasons for doing so.

Many gluten-free goods are specialty products that are produced in much smaller quantities than most mass produced prepared foods. Manufacturers should take steps ensure that all the ingredients are gluten free. The products need to be tested for gluten on a periodic basis to ensure that they are safe for individuals who must avoid gluten completely.

Creating these products in a gluten-free manner generally requires a dedicated facility—one that never houses gluten containing foods, although some manufacturers use carefully cleaned shared facilities with wheat products (these foods may not be acceptable for some individuals). The ingredients must be shipped to the manufacturing facility. The food must be produced, packaged and shipped to your grocer. The cost of these processes is ultimately passed on to you, the consumer.

I choose to purchase food that is produced locally whenever possible. One reason for this choice is financial. When you purchase food produced hundred or even thousands of miles away the cost of the food goes up because you are also paying for the additional packaging and transportation. Packaging needs are increased to keep the food intact during shipping with the extra costs passed on to you, the consumer.

Transportation costs include the cost of fuel, maintaining the vehicles, paying the shipping company employees and more. I’m not going to discuss in detail today, but must mention the environmental impact of producing the fuel for transportation and the materials for packaging as well as increased pollution from using the fuel for transportation of food. Because of these factors, it is a good idea to purchase local products with little or no packaging whenever it is reasonable to do so. Purchasing local saves both money and resources.

Most families purchase food on a budget and cannot afford to substantially increase spending on food. Following a gluten-free diet may become an intolerable financial burden if a person tries to follow a gluten-free version of the standard American diet.  Gluten intolerance frequently runs in families, so it may be necessary to purchase gluten-free foods for multiple family members, compounding the financial issue. A family where only some members are gluten-intolerant may find that feeding the whole family gluten-free is the best way to ensure a gluten-free diet for those members who need it.

An example, using prices found at a local supermarket:

• A package of 5 gluten-free bagels costs $5.59 while you can purchase wheat bagels for about $3 for 6.
• A 5 oz box of crackers is $4.99 while a 14.5 oz box of Ritz crackers is only $4.11.
• A 12oz package of gluten-free spaghetti noodles costs $3.79 while a 16 oz package of wheat spaghetti  noodles can cost as little as $.99.

You can see from that, a person accustomed to a bagel with breakfast, crackers with a snack & spaghetti for dinner runs into a substantial difference in cost over time. This is particularly noticeable when feeding multiple people.

Learning that gluten is not a good food for you or a loved one is an incredible & life changing event. The positives of assuring that your amazing body is fed properly so far outweigh the negatives that it is worth the effort to learn how to feed yourself gluten-free and well.

Adopting a gluten-free lifestyle is a challenge for many people, and reasonably so! It can be difficult to change, especially without adequate support. I believe that learning how to cook & bake healthfully in your own home is a critical step in adapting to healthful gluten-free living on a budget. Preparing your own food does take time. I know people are very busy today, however, preparing extra food takes little additional time and then you have leftovers in your fridge or freezer, ready for healthy, low cost meals on busy days.

Many home cooks choose to set aside a morning, afternoon or evening each week to prepare several dishes to set aside for eating later in the week or month. This is an excellent strategy that cuts down the amount of time you need to spend preparing food on a daily basis.

Next up by Dr. Selena Eon is Part 2 in this three part series, “How to Eat Gluten Free on a Budget.” If you have any questions about celiac disease, you are welcome to ask them in the comments section and they will be addressed in future articles.

Dr. Selena Eon practices in Bellevue, WA and you may contact her at
(206) 228-9537 or visit www.drselenaeon.com

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6 Common Allergens Found In Sports Nutrition Bars

Finding a truly healthy nutrition bar can be tough as I noted in my article, “Zing Bars Awarded Best Nutrition Bar 2008.”

I interviewed the makers of Zing Bars, nutritionists Michael Kaplan, ND, Minh-Hai Tran, MS, RD and Sandi Kaplan, MS, RD to help us better understand the common allergens found in nutrition bars.

#1 - Gluten sensitivity is among the most common food sensitivities within the US and Europe. Gluten is a protein found within grains such as wheat, rye, barley, spelt, kamut & triticale. Gluten free grains include rice, corn, millet, quinoa, buckwheat, amaranth & teff.

Certified Gluten Free Oats are thought to be safe for most people with gluten sensitivity, as conventional oats are usually contaminated with wheat during processing or transport. Gluten sensitivity is a permanent condition that requires a person to avoid these gluten grains without reprieve. Gluten sensitivity can lead to Celiac Disease, and has been implicated as playing a contributing role in chronic inflammation, auto-immune disease and nutrient deficiencies.

#2 - Soy Protein is a common food allergen that is on the rise is western countries. Studies show that processed soy protein, such as soy protein isolate powder, has more allergenic potential because of the concentrated nature of the product. This is a tremendously common form of protein in nutrition bars because of its low cost. Whole food forms of soy, such as whole soy beans (and to a lesser degree tempeh and tofu) are generally better tolerated by soy sensitive individuals.

*It’s important to note that soy lecithin is not a soy protein, and therefore does not carry the same allergenic potential of the soy protein isolate powders. Soy lecithin is an emulsifier that is used to make smooth textures and mixtures, commonly found in chocolate coatings & chocolate chips.

#3 - Corn is generally found in bars in the form of High Fructose Corn Syrup (discussed earlier).

#4 - Casein is a chief milk protein that is occasionally found in nutrition bars. Casein is a difficult protein for some individuals to digest and occasionally can present as a sensitivity in its own right. Casein contrasts with whey, a milk protein that is far easier to digest and is inherently low in lactose.

#5 – Peanuts and Tree Nuts are probably the most alarming allergens on this list because of their ability to cause severe and immediate symptoms in affected individuals.

#6 - Additives/colorings/preservatives can be allergenic in their own right. While these additives remain on the FDA’s GRAS (generally regarded as safe) list, they should be avoided by anyone wishing to make the healthiest food choices.

Check back soon to find out which sports bars are best for athletes!

Authors: Michael Kaplan, ND, Minh-Hai Tran, MS, RD and Sandi Kaplan, MS, RD

Reference Citations:

1.  Mozaffarian D, Pischon T, Hankinson SE, et al. Dietary intake of trans fatty acids and systemic inflammation in women. Am J Clin Nutr. 2004; 79:606-12.
2.  Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med. 2006; 354:1601-13.
3.  Trans fats: The Story Behind the Label. Harvard Public Health Review. Spring 2006.
4.  Freeman J, Hayes, C. Low Carbohydrate Food Facts & Fallacies. Diabetes Spectrum. 2004. 17:137-140.
5.  Hartman E. High Fructose Corn Syrup: No so Sweet for the Planet.  Washington Post. March 9, 2008. p. N02
6.  Jenkins, D, Kendall, C, Josse A, et al. Almonds decrease post-prandial glycemia, insulinemia, and oxidative damage in healthy individuals. J Nutr 2006;136;2987-92.
7.  L’Hocine L, Boye JI. Allergenicity and the soybean: new developments in identification of allergenic proteins, cross reactivities and hypoallergenization technologies. Crit Rev Food Sci Nut. 2007;47(2):127-43.
8.  Stolzenberg-Solomon RZ, et al. Folate intake, alcohol use, and postmenopausal breast cancer risk in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. Am J Clin Nutr. 2006 Apr;83(4):895-904.
9.  Stranges S, et al. Effects of long-term selenium supplementation on the incidence of type 2 diabetes: a randomized trial. Ann Intern Med. 2007 Aug 21;147(4):217-23.
10.  Ericson U et al. High folate intake is associated with lower breast cancer incidence in postmenopausal women in the Malmö Diet and Cancer cohort. Am J Clin Nutr. 2007 Aug;86(2):424-43.
11.  Steinberg FM, Bearden MM, Keen CL. Cocoa and chocolate flavonoids: implications for cardiovascular health. J Am Diet Assoc. 2003 Feb; 103(2):215-23.
12.  Champe PC, Harvey RA. Biochemistry 2nd edition. Philadelphia: J.B. Lippincott Company, 1994. 112, 152.
13. Oku T, Nakamura S. Threshold for transitory diarrhea induced by ingestion of xylitol and lactitol in young male and female adults. J Nutr Sci Vitaminol (Tokyo). 2007 Feb;53(1):13-20.
14.  Farschi HR, et al. Beneficial metabolic effects of regular meal frequency on dietary thermogenesis, insulin sensitivity and fasting lipid profiles in healthy obese women. Am J Clin Nutr. 2005 Jan;81(1):16-24

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Are There Poisons In Your Baby’s Food?

By Christine H. Farlow, D.C.

Whether you breast-feed or bottle-feed your baby, there may be harmful chemicals in the food you feed them. Many additives in the food you eat may be very dangerous to your health. And since what you eat, you feed to your baby when you breast-feed, the chemicals that are harmful to you are going to harm your baby.

Even products designed for infants and very young children may contain harmful additives. Take, for example, a popular electrolyte replacement beverage for infants. It contains artificial flavors (which may cause developmental problems and many are not adequately tested), acesulfame potassium (a carcinogen), various food colorings (many of which may be carcinogenic or not adequately tested).

It may also contain the artificial sweetener Aspartame, also known as Nutrasweet. Aspartame can cause birth defects, central nervous system disturbances, menstrual difficulties, brain damage in phenylketonurics, seizures, death and a long list of other reactions too numerous to mention. It may cause irreversible health damage over the long term.

Aspartame was approved and claimed safe by a specially appointed FDA Commissioner after his own Board of Inquiry that investigated aspartame claimed it unsafe. This FDA Commissioner later left the FDA to work for the drug company that produces aspartame.

Monosodium glutamate (MSG) and free glutamate are flavor enhancers considered safe by the FDA. MSG may cause a variety of symptoms, including headaches, itching, high blood pressure and allergic reactions. Free glutamate, the active ingredient in MSG, may cause dizziness, shortness of breath, headaches, drowsiness and even brain damage, especially in children.

Because of bad publicity, food manufacturers found ways to hide MSG in foods they produce. They list the ingredients that contain MSG but not the MSG itself. Or they use free glutamates instead of MSG.

For example, broth may be listed as an ingredient on a label. Broth may contain MSG, but the ingredients in the broth are not required to be listed on the label. Hydrolyzed soy protein, a common ingredient in tuna, is high in free glutamates, but does not contain MSG. The label can legally say no MSG.

Even if the label says “all natural ingredients” and “no preservatives,” the product could contain harmful additives. Almost all packaged foods ─ even so called “health foods” ─ have additives in them, and many are harmful or inadequately tested. The manufacturer hopes you’ll think these are healthy natural products, but if you read the list of ingredients, you’ll find ingredients that are not common food items. If you learn to interpret food labels, you’ll find that many of these ingredients are harmful or of questionable safety.

So, how do you know which foods are safe to eat? Dr. Christine Farlow, in her handy pocket-sized book, FOOD ADDITIVES: A Shopper’s Guide To What’s Safe & What’s Not, now in its 2004 revised edition, makes it easy to identify which additives are harmful and which are not. She classifies 800 commonly used food additives according to safety, whether they may cause allergic reactions and if they are Generally Recognized As Safe (GRAS) by the FDA.

In just seconds, the average person can find out if an additive in the food they’re buying is harmful to their health. It’s clear, concise and easy to use. Make this book your constant grocery shopping companion and you’ll never again wonder about the safety of the ingredients listed on the package. You’ll know.

Dr. Christine H. Farlow, D.C. is a chiropractor, nutritionist and author. She has helped thousands improve their health through nutrition. For more information on food additives and healthy eating, visit http://www.healthyeatingadvisor.com or contact Dr. Farlow.

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What is That White Stuff Flying Around?

The sun is finally shining here in Seattle after a long harsh “Junuary”.

We have endured the storm, and the residual white stuff flying around is actually not snow. Contrary to popular belief we all do not live in a summer snow globe!

That white stuff flying around right now is cottonwood. Although an evil enemy to those with allergies, and the reason so many of us are sneezing right now, cottonwood is a great friend for those with arthritis.

Think of cottonwood like herbal aspirin. Most of the populous species have aspirin like qualities. Traditionally herbalists and Native Americans along the west coast use the sticky resinous buds of the cottonwood plants to make an herbal salve for general aches and pains, disinfectanting and healing wounds.

If your allergies are out of control right now, and you live on the west coast, it is most likely because of the cottonwood and grasses. Remind yourself next May and June to get your preventative plan for allergies together and treat more aggressively during cottonwood season. You can read my full article on treating “Alternative Medicine for Seasonal Allergies” if your allergies are getting to you.

Grass pollens are also high right now. Be sure to wash your hands and face often throughout the day to remove pollen, especially when returning indoors.

Now is the time to increase your quercetin, vitamin C, and freeze dried nettles if you typically use them.

Thanks for stopping by my snow globe…er kitchen table!

~Dr. Nicole

Naturopathic Physician

www.KitchenTableMedicine.com

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Mold: The Top Five Common Sources in Your Home

Is your house a mold factory?

If you are fatigued, with a chronic itchy nose, you may be reacting to hidden sources of mold in your home.

Regardless if you have a mold allergy- mold spores proliferating in your home are surely not improving your health, especially for those with seasonal allergies, asthma, snoring, sleep apnea, or other respiratory problems.

Generally speaking, mold proliferates in dark, damp areas.

Older homes, and homes without ample sunlight will typically generate more mold.

For more detailed information on eliminating mold, read our article “Mold: Getting rid of it in your home”. Read more

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The Healing Power of Stinging Nettles

Let’s welcome to the kitchen table one of my favorite healing herbs…The Notorious Stinging Nettle.

Now many of you may think nettles are a pesky weed, but that is simply an exception to the rule that “ignorance is bliss”.

Wisely putting the weeds in your garden to good use after you pull them will serve your health well in the long run. Nettles are formerly referred to as Urtica diocia and fondly referred to by Native Americans as “Indian Spinach”.

My hope at least is for those of you with seasonal allergies, arthritis and enlarged prostates to gain new appreciation, if not complete love and adoration for this fabulous plant.

The freeze dried herb can be used as an alternative to anti-histamines for allergy season. Nettle leaves are also known to be useful for arthritis, asthma, and edema; and are especially helpful in treating long term chronic illness as they are a nutritive plant rich in minerals such as potassium, calcium, and magnesium. Read more

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How to Detox

Do you need a spring cleaning?

Spring is the best time to do a detox. We not only need to clean out the cupboards and the cobwebs in our homes, but our bodies and minds could use a similar sprucing up as well. Think of a detox as the “Spring Break” your body needs to get you back on track with your diet and lifestyle goals. Winter often leaves us feeling foggy, sluggish, bloated and phlegmy from lingering colds, inactivity, gluttonous holiday overeating, and lack of sunshine. Muddled thinking, low energy, and memory problems should improve with this light diet.

A spring detox is also great for those suffering from seasonal allergies as it aids the liver’s ability to breakdown and metabolize histamine, that nasty molecule that leaves us with itchy runny noses and watery eyes. The following eating plan can be followed for as little as three days or as long as three weeks. Be sure to check with your doctor before attempting any form of detoxification as pregnancy, history of eating disorder and other chronic conditions are contraindications for a restrictive diet.

Putting your body on a “Spring Break” is really quite simple: Read more

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Allergens in the Bedroom

Allergies causing snoring and sleep apnea commonly interfere with a good night’s sleep. Allergens in the bedroom from pet dander, goose down pillows, dust mites, mold and mildew are the most likely culprits.

If you suffer from allergies you can reduce the total load of exposure by purchasing hypoallergenic pillows, bedding, and mattress covers. Pillows and comforters can also be placed in the dryer for at least 45 minutes once weekly to reduce the growth of dust mites and mold. An air purifier in the bedroom is a worthwhile investment for those suffering with allergies. Since we spend a third of our day in bed creating a clean, healthy, and restful bedroom is of fundamental importance!

Author: Dr. Nicole Sundene, Naturopathic Physician

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Mold: Getting Rid of it in Your Home

Molds are a diverse group of fungi. Under optimal conditions, with organic matter and water, a single mold spore can germinate and produce a fungal colony with hundreds of thousands of spores in 4 to 9 days. Fungi thrive in the 65% to 85% humidity ranges, though most allergenic molds release their spores during dry conditions of humidity below 70%. People who are allergic to molds may have symptoms that persist for long periods of time, recur several times throughout the year, or are associated with specific environments where molds flourish. Molds are so widespread in nature that total avoidance is quite difficult. There are, however, a number of precautions that can help limit your exposure.

Indoor Considerations

Mildew, for example, is the common name for some of the more common molds that grow rapidly inside the home. Areas where mold flourishes include shower stalls, spoiling food, draperies, wallpaper and its canvas backing, luggage, shoes, gloves, leather goods, damp linens or clothing, and locations where flooding has occurred, especially around leaky toilets, sinks, ceilings, refrigerators or dishwashers. Wood floors, baseboards, closed-up cabins or boats, poorly circulated storage areas, refrigerator drip pans, air conditioners or dehumidifier reservoirs are other common mold sites. Anywhere dust or soil accumulates in the home is likely to provide a suitable area for mold growth. Stuffed furniture, pillows, mattresses, old stuffed toys, wool carpets, stored paper products, stored clothing and bedding are likely to grow mold. Aquariums and indoor plants can also attract mold growth in the home.

Efforts should be made to create at least one allergen-free room in the home. Generally, it should be a bedroom where the mold-sensitive person can spend as much time each day as possible. It is particularly important that furniture covers be made of vinyl or synthetic material. Upholstered furniture, down comforters, stuffed toys, carpeting, and wall hangings should be removed. Hardwood, vinyl, or tile floors are suggested. Dust and soil should be frequently removed with a HEPA vacuum or a wet mop. Air filtration devices and dehumidifiers can help. Central air conditioning and heating generally generate less dampness in the home, as long as filters are cleaned regularly. Mold resistant paints should be used in this room and throughout the home. A small electric light in poorly ventilated areas will help reduce humidity.

There are no safe, long-lasting fungicides for use within the home. Common germicides (Lysol, Tylex) can help kill many indoor molds. Ordinary bleach at 50% to full strength can kill molds (in areas where it won’t destroy furnishings or paint). In severe cases, ozone generators can be used to kill indoor mold during periods while the home is vacant.

Outdoor Consideration

Molds play an important role in the decomposition of organic matter, helping to return vital nutrients to the soil. Because of this factor, mold sensitive individuals should avoid contact with decomposing leaves, grasses and grains. This includes activities such as raking or mowing lawns, handling or harvesting grain, and working around haystacks and feed barns. Travel in rural areas, especially on dry, windy days during or after a harvest should be avoided. Dense vegetation around living and working quarters should be cleared. If exposure to molds cannot be avoided, a facemask should be worn to filter the airborne allergens. Fungicides can be used sparingly outside the home with the expertise of an organic landscaper.

Resources
1. http://www.rileyhospital.org/document.jsp?locid=615
2. http://cgi.cadvision.com/~allergy/mouldavoidance.html
3. http://www.detox.org

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Wheat-Free Diet

Purpose: To identify if wheat may be causing symptoms. During the elimination period, wheat and wheat products are completely eliminated from the diet for up to two weeks. After symptoms improve, wheat will be added back during the challenge phase.

FOODS TO INCLUDE:

Cereals: Hot: cream of rice, quinoa cereal (Quinoa Flakes)

Dry: puffed rice, puffed millet

Grains: Rice: no wild rice but all kinds of other rice including rice products such as pasta, rice cakes, wheat-free breads, rice bread, mochi, buckwheat (kasha), millet, quinoa, amaranth, and teff

Flours: Rice, rye, millet, quinoa, amaranth, teff, bean flours, and tapioca flour

Fruits: All fruits

Vegetables: All vegetables

Protein: Meat: lamb, venison, turkey, chicken, pork, beef. Most of the cooked, sausages (weiner, bologna, liverwurst, lunch ham, hamburger) contain wheat.
Beans/legumes: all beans and legumes. Check labels of canned beans, dips and soups for thickeners and additives. Do not eat canned beans with chemical additives (EDTA).

Nuts/Seeds: All nuts and seeds

Oils/fats: All oils

Sweeteners: Maple syrup, brown rice syrup, honey, sucanut

Beverages: Water (plain, mineral or sparkling), all milks – cow, soy, almond, rice, all fruit juices, and all herbal teas are allowed

Condiments: Check all condiments to make sure that the ingredients are allowed.

GUIDELINES:

1. Do not eat any food that is causing symptoms even if it is on the list of acceptable foods.

2. Use only those foods allowed. READ LABELS! “Flour” usually means wheat flour.

3. Withdrawal symptoms may occur during the first few days or week on the diet. The symptoms usually subside within 10 days. The following may help: drink at least 8 glasses of water a day, buffered vitamin C, baths with Epsom salts or baking soda, naps and mild exercise.

4. After 5 days in a row without symptoms or symptoms have decreased- challenge.

5. If no improvement occurs in 4 weeks, then the food substances were probably not the cause of the problem and gradually return to a normal diet.

HOW TO CHALLENGE

Start: Begin challenging after at least 2 weeks without wheat and when there have been at least 5 days in a row without symptoms or symptoms have decreased. Keep a record of both physical and behavioral symptoms.

Challenge: Eat one serving three times a day (1 cup of 100% whole-wheat cereal (Wheatena) or 1 cup of 100% whole-wheat noodles) along with the allowed foods. Challenge for at least three days. Be patient, reactions can take up to 48 hours to begin.

Stop: If symptoms occur, stop the challenge.

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Low Salicylate Menu Suggestions

Menu suggestions and recipes for low salicylates, low amines, and wheat, corn & dairy free

• Waldorf salad – lettuce, chopped cashews, apples and nayonaise (soy)
• Salad Nicoise – green beans, lettuce, boiled potatoes and hard boiled eggs
• Cottage cheese with soy yogurt, applesauce and dry cereal such as oat bran flakes, puffed millet or hot rye cereal
• Stir-fry cabbage with tofu, bamboo shoots and celery
• Oatmeal with maple syrup and soy milk
• Pancakes made from non-gluten pancake mix

Applesauce Cake

1 cup teff flour 1 1/2 cups applesauce
1 cup rice flour 1 tbsp oil
1 tsp baking soda 1/2 cup brown rice syrup
1/2 cup carob 1 egg
1/4 tsp salt 3-4 tbsp apple butter

Combine wet ingredients and mix with dry ingredients. Pour into oiled 9” square pan.
Bake @ 350 for 30 minutes.

Oat Scones
(sugar free & wheat free)

1 3/4 cup spelt flour or a combination of oat & brown rice flour
1/2 cup oats
2 tbsp Fruit Source
4 tbsp butter
3/4 cup buttermilk (or soy milk soured with lemon juice)
1 egg
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350?. Coat a cookie sheet with oil spray. Combine dry ingredients. Cut in butter. Beat together milk and egg and stir into dry mixture. Knead 5-6 times with floured hands. Pat into 8 inch circle and score into 8 pieces. Do not cut all the way through. Bake approximately 15 minutes.

(Applebutter can also be used. The fruit puree can be mixed in with the egg/milk combo before adding all together. You may need to add more flour if it seems too liquid. This version tastes a bit more cake-like than sconey but it still is delicious.)

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Pediatric Allergy Prevention Recommendations

Breastfeeding:
• Exclusively for at least 4 – 6 months, then weaning may begin
• Would be best if breastfeeding accompanied weaning diet through 12 months

Formula:
• Partially or extensively hydrolyzed are recommended

Weaning:
• Begin non-allergenic foods at 4 – 6 months
• Most vegetables and fruit (no citrus)
• Iron-fortified hydrolyzed rice cereal
• Introduce new food singly and observe for allergic reactions

Allergenic foods:
• Introduce biweekly at 12 months
• Cow’s milk, eggs, wheat, peanuts, soy, corn, citrus and fish

Lactating mom’s diet:
• If infant has allergic symptoms and the above precautions have been taken, remove allergens from mother’s diet and monitor infant’s symptoms
• Environmental allergy precautions should be taken

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No More Peanuts?!!!

Peanuts are a major allergen. Peanuts (often in the form of peanut butter), because of their widespread use in the American diet, create health problems for many children and adults. Secondly, the aflatoxin content (mold common in peanuts) of peanuts is known to be a cancer-causing agent to the liver when eaten in large enough quantities. In addition, many of the most popular peanut butters contain sugar and additives, that may cause other health problems.

Use Other Nut Butters Instead:

Nut butter is ground and roasted nuts or seeds. No additives are necessary, although some producers add oil to thin the product. Refrigeration is suggested after opening the seal. A variety of these products can be found at local food co-ops. More common butters, such as almond, are becoming available at local supermarkets. Other choices include cashew, hazelnut, sesame, pecan, and sunflower. These are available at co-ops, but you can make your own at home from any nuts or seeds.

Any nut butter can be used to replace peanut butter in sandwiches, sauces, spreads and salad dressings. When using a recipe that calls for peanut butter, simply replace it with any other nut butter, using water to thin it if necessary.

Alternatives to peanut butter include: Almond butter, cashew butter, and sesame butter.

Presentation is important when trying to get your child to eat a new nut butter. Let them choose which new butter to try. Pick a new one each week until you find one that works. Experiment and give it a chance. Suggestions:

1. If you want to thin out nut butter, try mixing it with water, dates, or a little honey.
2. Blending nut butter with tofu gives it a fluffy appearance.
3. Try nut butters on rice cakes with a little honey, on carrot or celery sticks, or on an apple wedge.
4. Creativity and perseverance will produce a delicious and practical alternative to peanut butter.

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Environmental Health Resources List

The following information is listed for those with Multiple Chemical Sensitivity or other environmnetal allergies or sensitivities…

LOCAL RESOURCES
Environmental Home Center (206) 682-7332 / (800) 281-9785 www.environmentalhomecenter.com
1724 4th Avenue South
Seattle, WA 98134
Retail store offering a variety of non-toxic/low toxic building, decorating and remodeling materials.

Healthy Building Associates (206) 448-9135
1932 1st Avenue #515
Seattle, WA 98101
Indoor air quality consultant.

Master Home Environmentalists (206) 626-5127
Non profit organization which provides free indoor air quality assessments.

PCC, Fred Meyer, Whole Foods, QFC, and Marketime
Various locations
Offer non-toxic/low toxic cleaning, and home products.

NATIONAL RESOURCES – PRODUCT CATALOGS
Seventh Generation (800) 456-1191 www.seventhgeneration.com
Offers a full selection of non-toxic/low toxic linens, home furnishings, cleaners and clothing.

Earth Care (800) 347-0070
Offers a selection of non-toxic/low toxic linens, home furnishings, cleaners and clothing.

Earth Runnings (505) 988-7377 www.earthrunnings.com
Offers a selection of organic cotton and hemp bedding, yoga mats and meditation cushions.

Garnet Hill (800) 870-3513 www.garnethill.com
Offers silk and cotton and “hypo-allergenic” comforters and pillows

Oikos Bookstore (800) 346-0104 www.oikos.com
Offers a selection of educational materials on healthy buildings

Natural American Home (707) 823-8834
Offers a selection of organic cotton and untreated wool futons, mattresses and pillows.

The Natural Choice (505) 438-3448
Offers a selection of non-toxic/low toxic paints, cleaners, home furnishings and clothing.

NEEDS (315) 488-6300
Offers a selection of non-toxic/low toxic home products.

Nontoxic Environments (800) 789-4348 www.nontoxicenvironments.com
Offers a selection of non-toxic/low toxic building and home products.

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Common Childhood Food Allergies

The most common childhood allergies are:

Cow Milk

Wheat

Egg

Corn

Symptoms can include:

Hives

Vomiting

Eczema

Diarrhea

Sneezing

Wheezing

Coughing

Swelling of throat

Nasal congestion

Anaphylactic shock

Abdominal pain

Reaction time:

Minutes

Days

Instructions for care givers other than the parents:

Provide a written statement notifying the caregiver of the allergy.

Include a specific list of foods the child should not eat or touch.

Submit a written policy of caregiver’s responsibilities in case of reactions:

Include specific instructions
Include phone numbers if guardian or doctor needs to be notified

Instructions for the parents:

Let the child take responsibility as much as possible.

Let them know they have an allergy

Help them to identify the foods they should avoid.

Teach them to tell caregivers that they have a food allergy.

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