Is Your Digestive System Making You Sick?

This is an excellent article by Mark Hyman, M.D. Here is an excerpt on IgG allergies and their effect on the bodies.

Can Eczema Start in the Gut?

Allison, one of my patients who suffered from eczema — a weepy, red, oozing, scaly, itchy rash — all over her body is perfect example of what can happen when your gut is out of balance and the extraordinary level of healing that can occur when you fix your digestion.

This woman, who saw doctor after doctor, put salves, lotions, and potions on her skin and gave her steroids and antibiotics. But none of them ever addressed the underlying cause of her problem.

Allison was 57 years old and had been suffering from severe, unrelenting eczema for eight years. She ate a high-sugar diet and had a history of frequent vaginal yeast infections.

When I saw her, I checked her gut and found she had a leaky gut — that one-cell thick lining in her intestines was breached and wasn’t working properly. She had developed 24 IgG food allergies, and her stool had no healthy bacteria and an overgrowth of yeast from years of taking antibiotics. She also had very high blood levels of antibodies against yeast.

So I helped her heal her gut. I asked her to stop eating the foods she reacted to, told her to stop feeding the yeast in her gastrointestinal tract by cutting out sugar and refined carbohydrates (which they thrive on), and killed the yeast in her gut with antifungal medications and herbs. Then I helped her rebuild her ecosystem of healthy bacteria with probiotics and provided here with healing gut nutrients that allowed her intestinal lining to resume its normal function.

The result?

Her eczema disappeared for the first time in eight years — and it stayed away!

Read the entire article at: http://www.huffingtonpost.com/dr-mark-hyman/is-your-digestive-system_b_313247.html

Eliminating the foods that I have IgG-based allergies to has cleared my eczema as well as eliminating migraines and decreasing joint/muscle pain. If you are having health problems that doctors can’t help, get checked out!

Artichoke Heart Soup

This was inspired by a recipe in The Moosewood Restaurant Daily Special Cookbook. This is delicious, fast, and nutritious.

Artichoke Heart Soup

2 TBSP olive oil
1 medium onion, thinly sliced
4-5 tsp minced garlic
3 celery stalks, thinly sliced
14 oz. can artichoke hearts, drained and quartered
14 oz can diced tomatoes (I used some that already were flavored with garlic and basil)
2 c. frozen peas
6 c. vegetable or chicken stock
2 TBSP lemon juice
2 TBSP fresh basil, chopped
Mrs. Dash Lemon Pepper seasoning to taste (all other lemon pepper blends contain sugar!)

In a large soup pot, saute the onions and garlic in the olive oil until they are turning golden brown.

Add artichoke hearts and celery and cook another 5 minutes, stirring frequently.

Stir in tomatoes and cook another 3 minutes.

Add remaining ingredients and cook for about 10 minutes.

Rice Pasta with Garlic Sauce

I’ve tried a number of alternative pastas now, and for my tastebuds, I enjoy the rice noodles that are available in the ethnic section of any major grocery store. Here is a simple pasta dish I made this week with rice noodles.

Pasta with Garlic Sauce

Ingredients:

1 lb. Rice Pasta
1 14 oz. can of Artichoke Hearts, drained and rinsed
1/4 c. green garlic-stuffed olives
4 sun-dried tomatoes (in oil)
1/3 cup of Italian dressing or vinaigrette
Mrs. Dash Lemon Pepper blend, to taste
1 Tbsp. lemon juice

Directions:

Cook rice pasta according to directions.

Place the remaining ingredients in a blender and blend until smooth. Add more Mrs. Dash Lemon Pepper blend and/or lemon juice to taste.

Add sauce to pasta and mix well.

Spice Coated Pork Chops with Apricots

Source: SUPERFOODS. 300 RECIPES FOR FOODS THAT HEAL BODY AND MIND by Dolores Riccio

Ingredients

4 thick pork chops (3/4″ to 1″ thick)
1 tsp each cumin seed, coriander, and ginger
1 TBSP olive oil
2 large shallots minced
3/4 c. dried apricots, slivered
3/4 c. dry white wine (can substitute apple cider or vegetable stock)

Directions

Simmer the apricot slivers in the wine for 5 minutes. Then turn off the heat and leave them to soak in the hot wine while you work on the pork chops.

Mix the dry spices and rub onto both sides of the pork chops.

Pan fry the pork chops slowly with the olive oil, at least 7 minutes on each side.

During that last three minutes, add the shallots to the pan.

Once the chops are done, remove them from the pan and keep warm. Add the wine/apricot mixture to the pan and deglaze. Pour mixture over chops and serve.

This is delicious and easy!

Apple and Fennel Salad with Cider Vinaigrette

Source: SUPERFOODS. 300 RECIPES FOR FOODS THAT HEAL BODY AND MIND by Dolores Riccio

Ingredients:
2 Tbsp. cider vinegar
1/3 c. olive oil
salt and pepper to taste
2 small or one extra large tart apple(s)
1 small bulb fennel 
1/2 head romaine or red leaf lettuce
1 Tbsp. chopped fennel leaves

Directions:
Place vinegar, oil, salt and pepper in a small jar. Cover and shake to blend. Pour into a large salad bowl.

Core the apples, but don’t peel. Slice them directly intothe dressing and stir.

Slice the fennel into wedges and add to bowl, stirring again so that everything is well-coated.

Tear the lettuce into bite-size pieces. Add to the bowl along with the fennel leaves.  Stir and serve immediately.

If you want to wait to serve, keep lettuce and fennel leaves separate until ready to serve.

Serves 4.

I served this with smoked pork tenderloin and it was a great match.

Chicken with Apples and Radicchio

Source: SUPERFOODS. 300 RECIPES FOR FOODS THAT HEAL BODY AND MIND by Dolores Riccio

Ingredients:
2 Tbsp. olive oil
4 chicken legs and thighs, skinned
2 large shallots, chopped
1 c. radicchio, shredded
2 c. fresh apple cider (not apple juice! don’t substitute)
1/2 tsp. dried thyme leaves
salt and pepper to taste
4 tart red apples (Winesap or Cortland – don’t use McIntosh)
1 tbsp. cornstarch

Directions:

Heat oil in a 12″ skillet and brown the chicken pieces over medium-high heat. Turn frequently to avoid burning.

Add shallots and radicchio between the chicken pieces. Saute for 1 minute.

Add 1 cup of the cider along with the thyme, salt, and pepper. 

Simmer uncovered for about 10 minutes. Turn and simmer until the chicken is cooked through, about 10 more minutes. If the skillet becomes too dry, add more of the cider.

Cut the unpeeled apples crosswise into 4 thick rounds each and lay them over the chicken.  Cover and simmer for 3-5 minutes, until the apples are just tender. Don’t overcook or they will become mushy.

Arrange chicken and apples on a platter and keep warm.

Stir the cornstarch into the remaining cider and dissolve until there are no lumps. Pour into the pan juices and cook over high, stirring constantly until the mixture thickens and bubbles. Lower heat and simmer for 3 minutes. Pour the sauce over the chicken and apples.

Serves 4.

Note: If you are allergic to corn, 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

660 Curries by Raghavan Iyer

What a wonderful gift this book is! I first heard of it while listening to The Splendid Table on NPR during a long trip. I immediately ordered it from Amazon.com and was thrilled when it arrived.

I first want to say that I grew up eating the curries from the Punjab, as my father was born and raised there. One of the reasons I’m excited about this book is that I will finally get to sample the entire country’s cuisine. 

The book is lovely. At the front, there is a photographic essay and some information on the different areas of the country and their foods. Following this, there is a section on making your own spice blends for Indian cooking. This is worth the cost of the book.

One disappointment I have with this cookbook is that there are no pictures of the completed dishes. I always find those helpful in terms of providing inspiration for garnishing and presenting the dish in an authentic manner. On the other hand, if there were pictures this already hefty book would be so heavy, you couldn’t lift it. Maybe the lack of pictures is for the best.

To offset that disappointment, there are plenty of cooking tips in this book that will help you out even if you aren’t cooking curry. In addition, most dishes are refreshingly allergen-free, meaning that you won’t have to do much, if any, futzing around with substitutions.

For my first recipe, I made a lovely chicken dish that hails from the south of India, which used vinegar and coconut milk as the flavor base. It was very different from the curries I grew up with, easy to make and absolutely delicious. For my second curry, I made a goan-style spicy sausage dish that I whipped up in less than 45 minutes from start to finish. It was fabulous.

If you enjoy ethnic foods, this book deserves a prominent place in your kitchen.

Pantry Hummus

Here’s a hummus recipe that I made with ingredients that I always have on hand in my pantry.

15 oz can garbanzo beans, drained and rinsed
2 tbsp. lemon juice
1 tbsp minced garlic
1 tsp Mrs. Dash Table Blend (or salt)
1/4 c. extra virgin olive oil
1/4 c. cold water
1/2 c. peanut butter
1/3 c. sun dried tomatoes in olive oil, diced

Put all ingredients in food processor and blend thoroughly.

Optional: Spoon this out on your plate and create a crater in the middle of it. Fill with extra virgin olive oil or garlic-infused olive oil.  Garnish with parsley, chopped.

I use the rice crackers from Trader Joe’s to dip into the hummus as they are free of wheat, milk, sugar, and eggs. 

This recipe is based on the recipe for traditional, red pepper and cilantro hummus found at Weird and  Surprisingly Good.

The Food Allergy Carnival is posted!

Visit Rational Jenn to see some great links and information.

Pizza Topping with Fennel and Asiago Cheese

Roasted Tomato Pizza Topping with Fennel and Asiago

 6 Tbsp. EVOO

1 lg. spanish onion, sliced very thin

1 med. fennel bulb, sliced very thin

4 cloves garlic, minced

1 tsp. thyme (dried)

1 tsp. fennel seed

1/4 tsp. red pepper flakes

4 plum tomatoes, sliced thick

salt and pepper to taste

1/2 c. asiago cheese, grated

 

Heat 3 Tbsp. of the oil in a saute pan over medium heat. Add onion and fennel and saute until softened, about 8 minutes.

 

Add garlic and saute about 2 minutes.

 

Stir in thyme, fennel seed, and red pepper flakes. Add salt and pepper to taste. Remove from heat. (You can refrigerate overnight at this point if desired.)

 

Heat oven to 375 degrees. Place tomato slices on a baking sheet and brush with remaining EVOO. Sprinkle with salt and pepper. Roast in oven for 20 minutes until tomatoes are tender.

 

Spread onion-fennel mix on your pizza crust and lay tomatoes on top. Cover with cheese.

 

Cook in a 450 degree over for 10 minutes and finish by broiling for 1-2 minutes.

 

From the May/June 1993 Cook’s Magazine (author: Steve Johnson)

I made this on a polenta “crust” and it was quite good. I want to try the polenta crust with the Ener-G Egg replacer. It just doesn’t act crust-like without it.

Carrot and Pineapple Cooler

Ingredients

3 carrots, chopped roughly
3 c. unsweetened pineapple juice
1 tsp. lemon juice
1 c. crushed ice

Instructions

Place the first three ingredients into blender and blend until liquified.

Add crushed ice and blend again. Stir well and serve immediately.

Makes 6 servings.

Source: Arizona Republic

Banana Citrus Cooler

Banana Citrus Cooler

makes 2 servings

Ingredients

1 large banana
6 oz. Dole frozen pine-orange-banana juice concentrate
1/4 c. lime juice
14 oz sparkling mineral water

Instructions

Blend and serve.

Optional: add ice cubes to make a frozen drink if desired

Source: Sunset Light and Healthy Cookbook

I haven’t made this for a couple of years, but when I try it again, I’m going to use coconut milk instead of the mineral water. I think that will be delicious!

Yummy Tart Smoothie

1/2 grapefruit, sectioned, membranes removed
1/3 can of coconut milk
honey to taste
1/2 c. Arizona Green Tea w/ Honey and Ginseng
1 banana
1/2 c. Purely Decadent Non-Dairy Dessert, Mango

Blend and serve. Makes 2 servings.

Just wondering

The government has laws regarding food labelling. They do this because it is a food safety issue. So why is it that when I go out to a restaurant, the wait staff and cooks typically have absolutely idea what ingredients are in the food they are serving me? It doesn’t make sense to me that accurate labelling is only a food safety issue for food we buy in grocery stores, but not for food we buy at restaurants.  To whom would I write about this issue?

Jicama and Fresh Fruit Platter

Jicama and Fresh Fruit Platter

from The Best of Sunset: Light and Healthy Cookbook

 

Ingredients

1 small jicama, peeled, rinsed and sliced

1 c. watermelon, chunked

1 c. honeydew melon, chunked

1 papaya, peeled and chunked

1 orange, peeled and sectioned

2/3 c. fresh lime juice

salt

chili powder

 

Arrange fruit on plate.

 

Squeeze lime juice over the fruit.

 

Sprinkle fruit with salt and chili powder.

This is great, particularly on a hot day.

Stir Fry Chicken and Broccoli in Peanut Sauce

Stir Fry Chicken and Broccoli in Peanut Sauce

heavily adapted from the Chicken Satay Singapore Style and Saus Kacang in Sheila Lukin’s All Around the World Cookbook

 

Ingredients for Meat / Marinade

3 T. peanut oil

1 T. wheat-free soy sauce

1 tsp. honey

3 cloves garlic, minced

1 T. fresh ginger, peeled and minced

1 T. curry powder

1 tsp. ground coriander

1 tsp. ground tumeric

1 tsp. ground cumin

red pepper, black pepper and salt to taste

2 lbs. chicken thighs, cut into cubes

 

Mix marinade ingredients in a small bowl.

 

Put chicken pieces into a large ziplock bag. Pour marinade over the chicken. Let marinate for at least 2 hours.

 

Ingredients for Stir Fry

1/4 c. peanut oil

1 onion, finely chopped

2 cloves garlic, minced

2 tsp. curry powder

1 tsp. crushed red pepper flakes

1/4 c. coconut milk

1/4 c. water

1/2 c. chunky peanut butter

1 lemon, juiced

2 tsp. rice wine vinegar

3 T. dark corn syrup

1 tsp. cinnamon

1 stalk broccoli, cut into florets

 

Put stir fry sauce and chicken in large pot and simmer, covered, for 5 minutes. Add broccoli and re-cover. Simmer 5 additional minutes.

 

Serve over brown rice.

This is quite tasty. You may like less of the crushed red pepper, but even with this recipe, it’s very mild.

More on Barliv

This is from the FDA – entire document can be found here.

Celiac disease is an autoimrmune disease triggered in genetically predisposed individuals by gluten ingestion . Gluten is a ubiquitous component of cereals and as such is broadly found in many foods . ‘In genetically susceptible individuals, gluten ingestion results in intestinal mucosa damage and malabsorption of essential nutrients . Currently, a life-long gluten-free diet is the only therapy available.

In order to ensure that people with celiac disease can recognize barley beta-glucan as a food component which may contain gluten, the name of the product under which it will appear in food ingredient lists, should always refer to its barley origin (i.e., “barley (3-glucan” or “barley betafiber” and not just “R-glucan” or “betafiber”) .

This labeling will also be relevant for those few people who suffer from a barley allergy (Bonadonna et al ., 1999; Vidal & Gonzalez-Quintela, 1995; Armentia et al ., 1993).

So…. this additive is not gluten free and, because of the close relationship between wheat and barley, it should also be avoided by people with allergies to those grains. You can bet that Cargill will be wanting to add it to everything, even things that would be otherwise wheat and gluten free.

Cargill, maker of Truvia, is bringing a new product to market, Barliv

Barliv is made from the fiber in barley. Apparently, they’ve altered this fiber enough in the lab that you cannot taste or feel this fiber in the foods that it will be added to. And their goal, of course, is to get it added to everything. Here’s the problem: barley has gluten and is a close relative of wheat, one of the top 8 allergens. I’ve been told that I should not be eating barley.  No mention on the web site or in their press release regarding the issue of gluten or this product being derived from one of the most common allergens. If Cargill was more forthcoming with consumers I’d call to find out, but given my experience with them on Truvia, I’ll just be avoiding this product as well.

More on Truvia

I got a response to my last email to Truvia customer service. They assigned me a case number and invited me to call a toll-free number to speak to a pharmacist.  Sounds good, right? Uh, no. The pharmacist was a very nice person, but she reiterated that information on  ”natural flavors” mentioned in the ingredient list is proprietary and “the company doesn’t provide us that information.” And, since I was clear in my email that this was the information I was seeking, it doesn’t speak well for Truvia customer service that they would waste my time by sending me on a wild goose chase.

The pharmacist gave me the (n0n-toll-free) number for the actual company and said that if my doctor called them and asked, they would tell her if any of the “natural flavors” would be problematic for me. But they won’t talk to me. I don’t want them to give me any proprietary information. I just want to tell them what I’m allergic to and have them give me a straight answer on whether I might have a problem with their product. All they are willing to say is that their product does not contain any of the top 8 allergens or MSG. If you have other allergies, they don’t feel they need to provide you with any information.

Bottom line: I will not be using any product containing Truvia and I would suggest that anyone with food allergies or food intolerances follow suit until their policy changes.

New find! Johnsonville Sweet Italian Sausage

When I was first diagnosed with allergies to wheat, whey, sugar, and eggs, I thought that I would still be able to eat things like lunch meat. I was shocked to find that nearly every brand of lunch meat has whey and sugar added. Some brands have wheat added. I made the assumption that sausages would be the same, especially anything labelled “sweet.” I have been walking past my beloved Johnsonville Sweet Italian Sausages for several months now, not even looking at the label.

For some reason, last weekend I decided to torture myself by picking up a package and reading the ingredients. (I do this sometimes, and have learned all sorts of fun things, such as that Twizzlers are made with wheat flour. Who knew?) Well! I was shocked to find that I have been denying myself for no good reason. Johnsonville Sweet Italian Sausages are dairy and wheat free. Better yet (for me anyway), they are sweetened with corn. 

Now, if you are a careful label reader, you will see that there is “dextrose” listed as an ingredient. Some people who have a cane sugar allergy have been told to avoid any type of sugar that is not labelled as to source. My naturopath, however, said that any simple sugar (dextrose, glucose, etc) are safe. In order for that ingredient to appear on the label as “dextrose” instead of “sugar” the government requires that it has been purified so that all traces of cane have been removed. She said that assuming that the company is being honest in labelling, dextrose would be safe for me to eat.  She suggested that I monitor my response to the food carefully and, if I have any concerns, to avoid foods from that company in the future.

I am happy to report that I had no bad reaction to the Johnsonville Sweet Italian Sausage. I am, once again, a grateful fan.

The Food Allergy Blog Carnival is posted!

Lots of great articles and links to recipes. Check it out courtesty of The Allergic Kid blog.

Fruit Muesli

Fruit Muesli

Ingredients

2 medium apples, cored and chunked

1 c. pitted prunes

1-3/4 c. water

2 c. rolled oats

2 Tbsp. honey

2 Tbsp. lemon juice

1/2 tsp. cinnamon

Directions

Place apples, prunes and water into blender or food processor. Blend, scraping sides often, until fruit is finely chopped. Pour into a bowl.

Add the remaining ingredients and stir well.

Cover and refrigerate for at least 8 hours.

Serve with milk or milk substitute and sprinkle, if desired, with chopped nuts, dried fruit, and/or fresh fruit.

From The Best of Sunset Light & Healthy Cook Book

Curry Beef in Lettuce

Curry Beef in Lettuce

This is heavily adapted from the original recipe  found in The Best of Sunset: Light and Healthy Cookbook. It’s not a traditional Indian curry, but it tastes great anyway.

Curry Beef in Lettuce
4 servings

Ingredients
1 russet potato, cubed
1 medium onion, diced
1 pound ground chuck or ground round
1-1/2 cup water
8 oz. can Rotel tomatoes w/chilis
8 oz. sliced mushrooms
2 Tbsp. vinegar
2 Tbsp. curry powder (more to taste if you like)
red pepper and salt to taste
1 head butter lettuce

Instructions

Brown beef in a large fry pan. Drain fat.

Add onion, potato, mushrooms, tomatos, water, vinegar, and spices. Bring to a boil, then simmer covered until potatoes are cooked through.

Remove lid and adjust seasonings to taste. Simmer until almost all of the liquid has evaporated.

Spoon mixture into lettuce leaves and roll up. Serve.

Leading Food Allergy Research and Advocacy Groups Merge to Find Cure for Life-Threatening Childhood Disease

NEW YORK, Feb. 2 /PRNewswire-USNewswire/ -- The Food Allergy 

Initiative and The Food Allergy Project today announced a merger 

of their organizations, a powerful combination that will 

increase public awareness of the severity of life-threatening 

food allergies, empower advocates and family support groups, 

and encourage the nation's leaders to increase funding for this 

potentially deadly disease. The National Institutes of Health 

(NIH) has said that "food allergy has emerged as an important 

public health problem," and the Centers for Disease Control (CDC) 

recently noted that rates are rising significantly among children. 

Food allergies afflict more than 12 million Americans, including 

approximately three million children and teenagers under the 

age of 18.

For more than a decade, The Food Allergy Initiative and The Food 

Allergy Project have committed research dollars, led public 

awareness efforts and advocated on behalf of families affected by 

food allergies. By combining forces, the new organization, which 

will use The Food Allergy Initiative name, will represent the 

largest private source of funding for food allergy research 

and will serve as a voice for millions of families to call on 

the federal government and private sources to collaborate in 

search of a cure. The combined entity has already contributed 

more than $60 million to basic scientific research and 

educational efforts. Following the merger, David Bunning, 

co-founder of The Food Allergy Project, joined the board of 

directors of The Food Allergy Initiative.

"For a number of years, The Food Allergy Initiative and The 

Food Allergy Project have worked toward a common goal of 

finding a cure for life-threatening food allergies," said 

Todd Slotkin, Chairman and President of The Food Allergy 

Initiative. "After partnering on many important research 

and advocacy initiatives, our two organizations have now 

formally joined together with a renewed commitment to bring 

families affected by food allergies the treatments that we 

are all so eager to find."

David and Denise Bunning, parents of two severely food-allergic 

sons, founded The Food Allergy Project after privately funding 

research for a number of years and leading local family support 

groups in their Chicago-area hometown. Since 2006, The Food 

Allergy Project has championed increased federal funding for 

food allergy research, resulting in commitments from leading 

federal agencies for the disease. The Food Allergy Initiative 

has led the charge on food allergy research, providing 

significant funding to major medical centers in the U.S. and 

overseas, including the world-renowned Jaffe Institute for 

Food Allergy Research at Mount Sinai School of Medicine (New 

York, NY).  The Food Allergy Initiative also has driven public 

policy solutions, including the passage in 2004 of the Food 

Allergy Labeling and Consumer Protection Act (FALCPA). With 

rates of food allergies rising dramatically and far outstripping 

the research community's current resources dedicated to the 

disease, these leading organizations will now join forces to 

call for action from the nation's leaders.

"This merger represents the joining together of like-minded 

parents, advocates and researchers who are committed to 

finding a cure for life-threatening food allergies," said 

David Bunning. "Our children deserve the right to reach 

their full potential, and Denise and I are thrilled to merge 

our organization with The Food Allergy Initiative to bring 

hope for a cure to millions of children."

Hugh A. Sampson, M.D., a prominent researcher and president 

of the American Academy of Allergy, Asthma and Immunology 

(AAAAI), noted that the two organizations have played a key 

role in advancing food allergy research over the past decade.  

"Food allergy research was very limited until concerned 

families founded these organizations," he said.  "This merger 

couldn't have come at a more critical moment.  In this 

challenging economy, competition for federal research grants 

will be more intense than ever.  If we want to attract more 

investigators to the field, they need to know that they have 

a powerful voice in Washington -- and that substantial funds 

are available from a sound, trusted private source as well."

There are no medications to cure or control food allergies. A 

strict diet and avoidance of the allergenic food is the only 

way to avoid a reaction, yet the most common allergens -- peanuts, 

tree nuts, eggs, milk, fish, shellfish, wheat and soy -- are 

staples of the food supply and virtually impossible to avoid 

completely. Accidental exposure to even a minuscule amount of the 

offending food can cause an allergic individual to react within 

seconds, often leading to life-threatening anaphylaxis that 

causes throat swelling, a dramatic drop in blood pressure, 

vomiting and even death within a matter of minutes. Although 

researchers estimate that food allergies cause tens of 

thousands of emergency room visits each year, they do not 

understand why rates are increasing so alarmingly, 

particularly among children.  As the CDC report indicated, 

in a recent five-year period, the rates of peanut allergies 

among children literally doubled, and allergies to other 

foods are similarly increasing.

The Food Allergy Initiative (www.faiusa.org) was founded 

in 1998 by concerned parents and grandparents to support: 

basic and clinical research worldwide; better public 

policies to make the world safer for those afflicted; and 

educational programs to make the hospitality industry, 

schools, day care centers, and camps safer. Entering its 

11th year, FAI has raised and invested more than $42 

million toward its mission. FAI has formed research 

partnerships with the National Institutes of Health and 

the American Academy of Allergy, Asthma and Immunology, 

and has funded studies at Duke, Harvard, Johns Hopkins, 

King's College (London), McMaster University (Ontario), 

the University of Michigan, Mount Sinai School of Medicine 

(New York, NY), UCLA, the University of Washington, and 

other major medical institutions worldwide.

The Food Allergy Project is a national coalition of 

parents, researchers, educators and experts who joined 

together to increase the federal resources dedicated to 

food allergy research and to fund scientific studies 

that will lead to a cure. For nearly a decade, The Food 

Allergy Project and its founders have supported vital 

research initiatives at leading scientific institutions 

such as Duke University, Chicago's Children's Memorial 

Hospital, Northwestern University, Harvard Medical School 

and Mount Sinai School of Medicine.

To learn more, please visit www.faiusa.org or contact 

212-207-1974 or info@faiusa.org.

SOURCE  Food Allergy Initiative

Wheat-free pancakes a la Liz

1/4 c. white rice flour
1/4 c. rye flour (use buckwheat to make it gluten free)
1 tsp baking powder
1/2 Tbsp. applesauce
1/2 Tbsp. honey
1/2 tsp. vanilla extract
1 tsp. cinnamon
1/2 c. water

Mix ingredients and cook as you would a standard pancake. Sprinkle chopped nuts and fruit over the top, then drizzle with honey.