Have you ever been on a hike or a run when you get on such a pace that you lose track of your surroundings, what you are passing and how far you have come? Eventually, you snap back to reality, maybe you stop to rest, and you look back at the road behind you. Looking back, you realize that you have traveled quite a long distance and maybe through some hurdles and you take in the accomplishment. That is where I am standing at this very moment.

A swift switch in diet can be a tough challenge in the kitchen, but the impact doesn’t stop there. Navigating ingredients can be rough on the brain, but anyone who has been this route knows -it can be just as rough on the budget! Did you know that you could possibly write-off the cost of your increased grocery-spending on your tax return?

~ So there I was with a plate (and a mouth) full of pie, choking back some of the emotions that the holiday season is always sure to sweep in. This year, my baker’s therapy was recreating a family tradition (from my husband’s family), Oats ‘N Honey Granola Pie. The “real” recipe called for a full cup of corn syrup, ½ cup of brown sugar, chocolate chips, and the star of the show – honey & oat granola bars (which contain canola oil, corn flour, brown sugar syrup, soy flour, and soy lecithin – all ingredients that we no longer call “safe” for our Molly).

Many people have been told or have chosen to eliminate gluten from their diets and the diets of their families. For many they see a great response in how they feel and function whether they have confirmatory tests or not. However, many are confused about the differences between celiac, an allergy and non-celiac gluten intolerance. I want to explain this to you so you can understand the potential effects on your body. This can be very confusing but many treat them equally. It matters what you are dealing with for your long-term management and health.

Just a handful of days stand between the carefree days of summer vacation and the ringing sound of the rigorously scheduled school bells for many of us. As a mom who pays very close attention to every ingredient that our daughter gets exposed to, I am a bit anxious about the big change. When most of us think about preparing our teachers for our special dieters, we expect that we will be sending a list of our children’s food allergies and sensitivities, but what about the school environment beyond the food. Packing my child’s meals is a give-in for me.

“This is just a virus,” says the busy doctor as he rushes his pen across the chart, not even looking up to make eye contact. No time. Patients waiting. “You can try this antibiotic if it doesn’t go away in the next few days, but this is typically the rash that occurs at the end of this virus strain.” Hands chart to nurse. “Looks good, mom.” (Mom is the safe word, that way you don’t actually have to know anyone’s name. Smart. Very smart.)

Do you have a family vacation on your heels? Are you more anxious about what you are going to eat when you get there than you are about what to pack? I was standing in those exact shoes two weeks ago when I was anticipating our departure to the magical world of Disney.

Last time we ended by explaining that breastfed infants have less food allergies and sensitivities. Those that have done testing previously may remember the IgA marker on the urine test. IgA is the first line of defense in the GI mucosa and when reduced may have greater food allergies and eczema. IgA is a crucial antimicrobial component also found in breast milk and those that show less tend to have “leaky gut” which leads to food allergies in many cases.

Our annual trip to Amarillo took place over the holiday weekend. It really is nice to get away from the big city and visit this smaller Texas town, population 200,000 give or take. It’s a very laid back atmosphere, and the drivers are sometimes a welcome break from those here in the Dallas area, though sometimes my Dallas driving skills do surface. They do drive very slowly up there.
The last 2 trips were utter failures. A quick recap.