Schar Gluten Free White Bread

I've passed over Schar's White Bread in the past because it felt like pound cake. On a recent trip home, my aunt had a loaf waiting for me. I couldn't hurt her feelings, so I gave it a try. Like most gluten free breads, it was a small loaf for quite a bit of money (around $5-$6 a loaf). The instructions say to keep it in an airtight container in the refrigerator and use within 2 days. I'm fine with the storage needs, but I don't know anyone who can eat a loaf of bread in 2 days! I will say that I did not make that deadline, but it was still fine by the end of the week. Straight out of the fridge it's a bit firm, but it makes great toast and it will soften up nicely if you microwave it for a few seconds. It tastes good and isn't gritty, which is a plus. I honestly was just happy to be able to eat toast for breakfast!

TUESDAY'S TIP: Food Allergies in the Workplace

When you have food allergies or sensitivities the workplace can be tricky to navigate. Decline an invitation to lunch or pass on a piece of birthday cake and they think you're being picky or worse yet, unsocial. So, what do you do when you co-workers throw sideways glances when you say no? First and foremost explain what your allergies or sensitivities are. Most often, people just don't understand. Once you spell it out for them most people are usually more considerate of your needs. When it comes to going out for lunch suggest some places that have options you can eat. You can use a website/app like Allergy Eats or My Gluten Free NJ (doesn't just have information about New Jersey) to find some places nearby. You can also look at the restaurants' websites to see if they have allergy free offerings. If you're concerned about snacks in the lounge or social gatherings at work, be prepared to bring food you can eat. Other people might be surprised to know that your allergy free food could actually be tasty!

Cola Roast

From A Year of Slow Cooking

Ingredients

4 pound pork roast (bone in or out; I've used both pork tenderloin and a shoulder/butt)

1 (7-ounce) can fire roasted diced green chiles

1 (6-ounce) can tomato paste

1 tablespoon cumin

1 tablespoon garlic powder

1/2 teaspoon chipotle chili pepper (*Use powder - remember, the canned chipotles in adobo are not gluten free)

1/3 cup brown sugar

1 teaspoon kosher salt

1 cup cola

Directions

Use a 6-quart slow cooker. Place the meat into the bottom of your cooker. In a small mixing bowl, combine the chiles, tomato paste, cumin, garlic powder, chili pepper, sugar, and salt. Stir to create a paste, and then smear this mixture on all sides of your meat. If you have time to do so, you can marinate your meat in this mixture overnight (in a sealed plastic bag or tupperware; it's not recommended to refrigerate the stoneware and then cook in it). Pour in cola. Cover, and cook on low for 7 to 8 hours, or until pork has relaxed and begun to fall apart. If you used pork tenderloin, slice thinly and serve over rice or mashed potatoes. If you opted for a shoulder roast, shred completely using two large forks.

A Look at the Week: 8/26-9/1

Here's a look at what's coming up this week:

Recipes for:

• Slow cooker Cola Roast
• Ground Beef Goulash

Plus:

• Gluten Free Bread Review
• Gluten Free Cookie Review

And as always:

• Tuesday's Tip
• Friendly Fridays

Fooducate

Looking for an app to help you choose better foods? Give "Fooducate" a try. It's much like the "Shop Well" app I posted about a while back. This app allows you to use your phone's camera to scan UPC codes and access information about that product. It gives the food item a grade based on how healthy the it is. Foods are graded based on ingredients, processing, nutrients and other criteria. Foods that are packed with nutrients and minimally processed are given higher grades. They also give the products FoodPoints values based on the amount of fat, carbs, fiber, and protein they contain. The lower the FoodPoints the better. This feature is intended to help dieters choose healthier foods. I really like the "alternatives" feature, which offers healthier options to the food in question. 

You can search for foods on the Fooducate website by clicking on "browse" or get the iPhone app here and the Android version here. The app allows you to share your information with the Fooducate community, create grocery lists, and submit new products for analysis. The basic and "Diabetes" versions are free, but they also offer "Plus" for $3.99 and "Allergy & Gluten" for $4.99.

Friendly Fridays: Chili's

Korry and I stopped at a Chili's during our long layover in Atlanta and I figured I'd be able to order a salad at the very least. As it turns out, rabbit food just wasn't going to cut it, so I ordered a burger minus the cheese and refrained from eating the bun. Had I done my homework, I would have known that Chili's actually has menus for various allergies on their website. They update it monthly with their different specials, so they recommend you check back frequently for up-to-date information. You can get their allergen menu by clicking on "Menu" from their home page and scrolling down to the bottom where it says "Download Allergen Menu". They are pdf files so you can print them out to use later. Chili's also offers a vegetarian menu and nutritional information in pdf form.

A Word About "Natural Flavoring"

We've all heard the horror stories about how fish scales  and beetle parts are ground up and put in our lipstick and other cosmetics, but when food ingredients list  "natural" flavor, what does that mean exactly? You'd be surprised... and possibly disgusted to know. 

According to the Code of Federal Regulations:
“The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”

Peanut Butter Chocolate Dairy Free "Ice Cream"

From: Live Free Gluten Free

Ingredients
1 can coconut milk, chilled
3/4 cup Silk Dark Chocolate Almond Milk, chilled (or other non-dairy milk)
1/4 cup agave nectar
1/3 cup cocoa
1/3 cup peanut butter

Directions
Blend together coconut milk, almond milk, agave, and cocoa. Freeze in an ice cream maker according to manufacturers instructions.  Meanwhile, microwave peanut butter for a few seconds to make it runny.  The last 5 minutes of freezing, pour peanut butter into ice cream in streams that will swirl through the ice cream.

TUESDAY'S TIP: Back to School

It's that time of year again. All the kids are headed back to school. I thought I'd compile some helpful resources for parents of children with food allergies. Here are just a few of the things I found in my search.

LUNCH
50 Allergy Friendly Lunchbox Ideas and Allergy Free Lunchbox with Brain Power from Cook It Allergy Free.
Lunch and Snack Ideas from Adventures of a Gluten Free Mom.

TIPS
Be Allergy Ready for school! This site has a lot of great information, links and downloads for going back to school.
Back to School Tool Kit from the Food Allergy & Anaphylaxis Network.
Here's a great pdf file of Back to School Tips from OneSpot Allergy.

Gluten Free Cannoli Shells

From Carla's Gluten Free Recipe Box

Ingredients
1 large egg, at room temperature
1/2 teaspoon organic vanilla extract
3 ½ tablespoons ice water (from a cup of water and ice)
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup potato starch
3/4 teaspoon xanthan gum (or guar gum, if corn intolerant)
1 Tablespoon granulated sugar or 1/4 teaspoon stevia powder
1/16 teaspoon (or a pinch) sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cocoa powder (optional)
3 teaspoons shortening
1 egg white, beaten (for brushing)
Tapioca flour/starch for dusting/rolling
Peanut oil (or extra virgin olive oil.)

A Look At The Week: 8/19-8/25

Here's a look at what's coming up this week:

Recipes for:

• Gluten Free Cannolis
• Peanut Butter Chocolate "Ice Cream"

Plus:

• A Word About "Natural Flavoring"
• Helpful Food App

And as always:

• Tuesday's Tip
• Friendly Fridays

Bob's Red Mill Gluten Free Pizza Crust

I love pizza. I mean, who doesn't? So you can imagine how my mouth was watering when Korry (my husband) came home with leftover pizza from his lunch. Ugh! It looked delicious, smelled amazing, and had my taste buds working overtime just dreaming of eating a slice. I hadn't had "real" pizza in... well forever. So, I gave in and ate a slice. Yeah... I'm still paying for that mistake. Believe me, it tasted AMAZING, but it just wasn't worth the days of bloating and cramping and just feeling yucky.

Thankfully, due to the generosity of Bob's Red Mill, I was given the opportunity to have pizza again, but this time without the stomach upset! I have tried a few pizza crust mixes over the last year and some worked well, while others... not so much. The biggest issue I've had is with the crust sticking when it's baked. The worst of which was my first attempt when I tried to bake the pizza on my pizza stone. Bad move! I had to soak my stone for 2 days to get it off!

Bob's Red Mill's Whole Grain Gluten Free Pizza Crust Mix is pretty good! It's the first crust mix I've used that actually started with yeast (take not if you're sensitive to yeast, this is not the product for you). The dough is not difficult to make, although it is a bit tricky to handle. I strongly recommend following their directions. That's what they're there for, right? The most important things to remember are to handle it with wet hands and grease your pans thoroughly! The dough is very sticky (which seems to be a common thread with GF doughs) and will stick to your hands and pan if you don't take these precautions. Also, this is not a dough to be rolled or stretched like a traditional pizza dough. It's just a different creature altogether. You have to press it onto your pan, so if you have a pizza pan with aeration holes you might want to consider using alternate bake-ware. The directions recommend baking the crust for a bit first and then adding your toppings. After handling the dough, I can see why. It would probably end up a bit of a mess if you try to cook the entire pizza at once.

So how does it taste? Very good actually! Korry ate it with me, and he even commented on how good it was. In fact he said it was the best bread product we've tried yet. The crust was crispy on the bottom and edges but soft in the middle. I was able to get 4 small (pie pan size) crusts out of one package. There was no funky aftertaste or weird sandy texture. Bob's Red Mill's GF pizza crust is just a great product. I will definitely use it again!

FRIENDLY FRIDAYS: KFC

KFC now offers grilled chicken and they have salads and veggies. Surely there's something that those of us with food sensitivies can eat. The truth is, there is surprisingly little on their menu that is free of all top 8 allergens. I was disappointed to see on their Allergies & Sensitivities page that even their grilled chicken has wheat in it. Really?! You can't just take a strip of chicken and grill it? I expected wheat in their fried chicken... it's breaded, but the grilled chicken is out too. You can however have a Caesar salad without the dressing and croutons or a house salad without the dressing. Their Light Italian dressing is free of the top 8 allergens, so that's a plus. You don't have to eat a plain salad! Their bacon, lettuce, tomato, green beans, and corn (both cob and kernel) are allergen free as well, but that's about it. So, if you have a craving for chicken... keep driving, but if it's salad you're after... or some bacon and green beans, then KFC is the place for you. 

Effects of Food Intolerance

Anyone who has ever dealt with food intolerance knows just how miserable it can be. Sometimes symptoms don't appear until hours or days after eating the offending food. If you don't yet know what your trigger foods are, such late onset of symptoms can make it really difficult to figure out. Thankfully for me, I know my triggers and can even determine from the particular symptom what offender snuck its way into my diet. My symptoms seem to be cumulative too. The more I eat (and it doesn't have to be at one sitting) the worse I feel. My symptoms can range from achy joints, to migraines, to nausea, gas, bloating, diarrhea, fatigue... If it's a symptom of food intolerance I've probably had it. I'll admit there was a time when I honestly believed that this was my life. I was destined to live my life sick and in pain. Thank goodness that's not true! It took a while (about a month) for me to truly feel "normal", and it was a lot of work, but at least it was possible!

Interestingly enough, a study from Cabridge Diagnostics out of England showed that 60 days after altering their diets, 71% of patients in the study (2567 who responded to the questionnaire) saw improvements in their health. That's huge! So, if you're just starting out and wondering why you don't feel better yet, hang in there! It will get better.

What happens? Food intolerance and sensitivity cause inflammation in your small intestine. Over time this inflammation can destroy the lining of your intestine, which can cause all kinds of trouble. It's not just a simple matter of, I eat something, my stomach hurts, it passes, and I'm better. The lining of your intestine is responsible for nutrient absorption. If it's disrupted, the effect is malabsorption. Inflammation in your gut can also change the way your intestines move waste, which means you can end up intermittent diarrhea and constipation.

Why does it take so long to heal? If you remember from  health class... way back when... your small intestine is about 20 feet long with a surface area equal to about 2 tennis courts. That's a lot of area to cover! So, not only do food issues cause inflammation (that can last for days or even months), destroy the lining and ability for the intestine to move properly, but it also disrupts the balance of good bacterial in your gut. All of these things take time to restore. Not to mention, some offending proteins can take a long time to be fully removed from your system.

So what happens if you just decide to "deal with it" and continue eating as you have all your life? I mean, why change now, right? Well the problem is, aside from all extremely unpleasant side effects mentioned above, prolonged inflammation can put us at higher risk for cancers and immune disorders. How's that for a reason?

Bottom line, if you've had on-going stomach issues, see your doctor. You don't have to feel sick all the time, and if you have a known food issue... take care of it. Trust me, I know it's not easy, but it's well worth the hassle.


WebMd
GI Health
DiagnosTechs
Body Ecology

Meatloaf Cupcakes

These "cupcakes" cook up quickly and taste great... not to mention, they're just fun!

Meatloaf
Ingredients
1 lb ground beef
1 lb ground turkey
1 pkg Lipton Onion Soup Mix
2 Tbsp water
1 chopped bell pepper (optional)
2 Tbsp Worcestershire Sauce
1 Tbsp garlic powder
Cooking spray

TUESDAY'S TIPS: Allergy Free Baking

I have been looking into the ins and outs of baking allergy free and thought I'd share some of the resources I've come across.

-Cook It Allergy Free has some tips for avoiding common mistakes and mishaps on their page. There are helpful tips like avoiding sticking, giving more rise to your baked goods, and getting accurate measurements. 

-Gluten Free Goddess, aside from being an all around great resource, posted some tips for gluten free baking and baking substitutes. 

-"The Allergen-Free Baking Handbook" looks promising and you can get it on Amazon. 

-"Learning to Bake Allergen-Free" also looks like a good book to own and can be purchased at Amazon as well.

HAPPY BAKING!

Chicken Tapenade

I apologize for not having a picture of the dish.

This dish came about one night when I was searching the cupboards for something different to make. I literally made this with whatever I had on hand, so feel free to add or subtract as you wish. 

Ingredients

1 pkg boneless, skinless chicken breast

1 bottle Italian salad dressing

1 - 4oz can chopped black olives

1 - 4oz can mushrooms chopped

1/4 cup green olives chopped

3 cloves garlic chopped

1/2 cup sun-dried tomatoes chopped

Gluten free bread crumbs

Oregano 

Garlic powder

Salt & pepper to taste

Directions

Pound out the chicken to about 1/4 inch thickness and place in a shallow pan. Cover with Italian dressing and allow to marinate for 20-30 minutes. Combine olives, mushrooms, garlic and sun-dried tomatoes in a bowl. Place a few spoonfuls of the tapenade mixture on the chicken and roll up (you may want to place a toothpick through the chicken to hold it together). Season breadcrumbs with salt, pepper, oregano, and garlic powder. I just give the bread crumbs a generous sprinkling of these seasonings. Since the chicken was soaked in dressing you shouldn't need to dip it in egg or milk (I'm allergic to both so I don't use them). Coat with bread crumbs and place in baking dish. Bake at 350 for 30-40 minutes or until chicken is cooked through. 

*Optional additions:

If egg and dairy are ok for you, add a little parmesan cheese to the tapenade and breadcrumb mixture. Either egg or parmesan will help bind the tapenade if you're worried about it being too loose. Chopped artichoke hearts and capers make nice additions to the tapenade as well.

A Look at the Week 8/12-8/18

Here's a look at what's coming up this week:

Recipes for:

• Chicken Tapenade
• Meatloaf Cupcakes

Plus:

• The Effects of Food Intolerance
• Gluten Free Pizza Crust Review

And as always:

• Tuesday's Tip
• Friendly Fridays

Chicken Enchiladas Recipe

Years ago I had the unique opportunity to learn how to make chicken enchiladas and salsa verde from a master... a lovely Mexican woman named Lupe who I worked with at the time. Lupe didn't work from a recipe. She just knew how to do it. She learned from her mother who learned from her mother, and so on. It was a family tradition, and now it's one of my favorite dishes. 

I'll do my best to put it all down for you, but since I learned without a recipe I apologize in advance for my approximations.

Salsa Verde

Ingredients

6-8 tomatillos

1-2 serrano peppers (you can substitute whatever peppers you prefer)

3-4 cloves of garlic

1/2 medium onion

Salt

Juice from 1 lime

Handful of cilantro leaves

FRIENDLY FRIDAYS: Cracker Barrel

I've always like Cracker Barrel. They are the epitome of comfort food. Although not particularly the healthiest fare, they do have some offerings for people with allergies and food sensitivities. While I've never personally had to deal with their managers, I've read post after post of testimony by customers who have nothing but good things to say about how their managers have accommodated their dining needs. Allergy Free Please has a great personal experience posted with food options for various allergies. My Gluten Free New Jersey contacted Cracker Barrel to inquire about their gluten free menu items and got a detailed email from them, which they included on their website. 

I had a hard time finding any sort of nutritional information, allergy information, or ingredients on their website, but you can contact them for additional information. They seem to be responsive. 

Galumpki (That's Polish for Cabbage Roll)

My Ukrainian grandmother made the most delicious galumpkis. I can remember how excited my brother, sister and I would get when we would find out that Gram had brought us a batch. Ohhh and I can still remember how the smell would fill our nostrils the moment we walked through her door. Grandmas' houses always smell like good food, don't they? I did my best to watch my Gram make her famous galumpkis and learn from her. I know I can never quite match the flavor of hers, so I don't try. She gave me a base to build on and I've learned to make them my own, to suit the tastes of my husband and myself. Gram didn't have a recipe written down, as is the case with most good dishes that have been handed down through the generations. This is my best attempt at what my grandmother taught me during the short time I lived with her.

This recipe makes roughly 10 rolls. Double all quantities for a larger batch.
Ingredients
1 lb ground meat (my grandmother used 2 lbs - one lb each of ground beef and ground pork)
1 cup cooked rice (white is what Gram used, but brown rice will work too)
1 egg (optional)
1 head of cabbage
1 green bell pepper
1 can tomato soup (some recipes use tomato paste instead)
Garlic powder to taste
Onion powder to taste
Salt & pepper to taste

Directions
Remove the core from the cabbage and boil the entire head of cabbage until the outer leaves start to become transparent. Set aside and allow to cool. In a large bowl combine ground meat, rice, egg, salt, pepper, garlic, onion powder, and 1-2 tablespoons of tomato soup. Carefully pull apart cabbage leaves keeping the entire leaf intact. Stop when the leaves are too wrinkled and firm to peel off. Cut remaining head (inner core) into 1/4 and save for cooking. Cut the top off the bell pepper and scoop out the seeds. Fill with meat and rice mixture and place in the center of a baking pan, crock pot or pressure cooker. Form a meatball-size portion of meat and rice into a log shape and place on the leaf near the core end of the leaf. Fold core end of the leaf over the meat mixture and roll about half way up the leaf. Fold in the sides and continue rolling until you get to the end of the leaf. Place in pan (or whatever device you are using) around the stuffed pepper. Cover with remaining tomato soup (or paste) and 1 can of water (can substitute stock). You can add garlic, onion, salt and pepper to the tomato mixture as well if you choose. Bake at 350 for 40-45 minutes. If you're using a pressure cooker this process takes about 20-30 minutes. Cook on low 4-6 hours in a crock pot.

If you prefer spicier food add some cayenne or red pepper flake to your meat mixture. I have also had success adding spice mixes like Tony Chachere's.

Corn Pasta Update

I had originally posted a  review of this pasta on July 5 and referred to it in the Great Noodle Debate. Although I still stand behind my statements, I have found one drawback to this particular pasta. It's texture changes when it's cold. I have cooked this pasta, stored it in the refrigerator, and reheated it with no problem. It will return to the proper texture when it's warmed thoroughly, but it becomes firmer and a little gritty when it's cold. This isn't a huge problem if you're planning on eating it warm, but it can cause a big issue if you're wanting a cold pasta salad. I made that mistake recently and ruined a big bowl of shrimp. The pasta was hard and chewy making the salad extremely unappetizing. Learn from my mistake and chose an alternative pasta for your cold pasta dishes.

TUESDAY'S TIP: Allergy Recall Alerts

Did you know that you can get alerts from the Food and Drug Administration about recalls? You can sign up from their Email Updates page. Simply enter your email address in and choose how often you want updates (immediately, daily, or weekly). The service is free! How better to stay up-to-date on food recalls? Find out what foods have been compromised either by bacteria or contamination from allergens.

Sanissimo Corn Crackers

My husband found these Sanissimo Salmas crackers at the grocery store and I was intrigued. These are thin, crispy corn crackers that actually are quite good. If you're expecting a saltine or butter cracker you'll be a bit disappointed. These crackers do not pretend to be anything other than what they are... corn. They have the flavor of a tortilla chip, but the texture of a water cracker. They have a hint of salt, and go well with savory items like tuna salad, chicken salad, pico, cheese, guacamole, hummus, etc... I like that they come wrapped in individual packets. You can grab a pack and stick it in your lunch or bag and off you go! There are 3 crackers to a packet and 8 packets in a box. They were a little pricier than normal crackers. I believe I paid around $4 for these, but I've enjoyed them and plan on taking some with me on my up-coming vacation! The Sanissimo website has information about their products, but good luck unless you can read Spanish. Google Chrome gave me the option to translate it, but a lot of the information did not translate because it was in the form of images, not text.

A Look at the Week 8/5-8/11

Here's a look at what's coming up this week:

*It seems I over-scheduled last week. Corn Cracker review has been bumped to this week. 

Recipes for:

• Galumpki (Polish cabbage rolls)
• Chicken Enchiladas with Salsa Verde

Plus:

• Corn Cracker Review
• Corn Pasta Update

And as always:

• Tuesday's Tip
• Friendly Fridays

Drunken Chicken Recipe

From Balanced Platter

This recipe has a lot of ingredients, but sounds awesome! The original site has some great information about the benefits of garlic. Check it out!


Ingredients:
¼ lb Organic Bacon (nitrite free), cut into ½ inch pieces (such as Applegate Farms)
3 lb bone-in, skin-on organic chicken pieces
1 tsp salt, or more to taste
½ tsp pepper, or more to taste
1 tablespoon: olive oil
1: large organic yellow onion, thinly sliced
1 pound: organic carrots, sliced diagonally in 1 inch pieces
8 ounces: artichoke hearts, in water, drained
½ cup: fresh organic mushrooms, left whole (I used Baby Bella’s)
1 ½ cup: dry white wine 
(I used an organic white from Napa, however, you can use a 12 oz bottle of gluten free beer instead of the wine – lends an awesome flavor if you are not sensitive to yeast)
½ lb organic fingerling potatoes, halved OR Sweet Potatoes cut into 2 inch cubes
1 ¼ cups: gluten-free organic chicken stock, or homemade bone broth
2 teaspoons: fresh rosemary, coarsely chopped
2 tablespoons: fresh basil, coarsely chopped
1: bay leaf
10: cloves organic garlic, thinly sliced
1/3 cup: green onions, sliced white and green parts
3 cups: brown rice or quinoa, cooked

FRIENDLY FRIDAYS: Joe's Crab Shack

I've been a fan of Joe's since my first visit back around 2001 in Austin, TX. Obviously, if you have a seafood allergy, this is not the place for you, but Joe's has a great line of steampots and other tasty dishes. So, how does this establishment stack up for those of us avoiding wheat/gluten? Surprisingly well. As with most restaurants (especially chains) their food is all prepared in one common kitchen, and they do have a statement possible contamination from other food products. You can download a PDF version of their menus including their gluten free menu and nutritional information from their website under "Menu" (duh).

The good news? All of their Steampots and Buckets of Crab are gluten free. They mention the simply steamed and garlic herb versions in the individual descriptions, but list all the seasonings on the gluten free menu. I would ask a manager before choosing a different seasoning. I was able to find out from a forum on Celiac.com that Old Bay Seasoning is gluten free. I was also able to dig up a post on myglutenfreenj.com that actually has an email from Joe's Crab Shack stating what items were gluten free.

Obviously steer clear of their fried menu items as they're battered and therefore have wheat, but honestly, their gluten free options are also their healthier options anyway. 

Keep in mind that they do serve and prepare a lot of items with butter, so if you're allergic to dairy be sure to talk to your server about your options.

Bob's Red Mill Gluten Free Giveaway - WINNER

AND THE WINNER IS......

CONGRATULATIONS!!!

I will be contacting you to get your shipping information shortly. Once I get that information I will forward it to Bob's Red Mill, and your package will be shipped directly from them!

Thank you all for participating! It's been fun!

[All entrants were assigned numbers as they were received and the winner was chosen at random using random.org's "True Random Number Generator."]

Breakfast Skillet Recipe

From FAAN

Sorry... no image of the actual recipe available. 

Ingredients

1/2 lb. bacon

6 cups packaged frozen cubed potatoes*

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1/2 cup onion, chopped

salt and pepper

Oral Immunotherapy & Egg Allergies

The National Institute of Allergy and Infectious Disease released an article on the 18th summarizing a recent study on the effect of oral immunotherapy in children and adolescents with severe egg allergies. There were only 55 children in the study, which is a rather small sample size. The control group consisted of 15 children who were given a placebo (cornstarch) and the other 40 children were given increasingly larger doses of egg white powder over a period of 2 years. They were tested at 10 months, 22 months, and 24 months. At 10 months 55% of the children in the test group passed an egg challenge test. At 22 months they retested the children who passed the first challenge. 75% of those children had no reaction to eating egg. The children were then taken off the therapy entirely for 2 months and tested again. Eleven children passed the third challenge and continued to have no reaction a year later. So what does this all mean? Roughly 25% of the test subjects given the therapy had lasting effects. This study does indicate that oral immunotherapy could be a possible treatment for some people with egg allergies, but seeing as how their sample size was small and the odds are 3 to 1 that it won't work, I hope this means they will continue to test and perfect their methods.
You can read the full article here: NIAID Article July 18, 2012