I’m lucky enough to still have friends whom I went to grade school with at Prince of Peace. In 7th grade, we were forced – and I do mean forced – to put on a production of Oliver for our friends and family. Our class only had 28 students in it, so most of us had some sort of speaking or singing part. I think my friend Molly was an orphan alongside Oliver, and one of the songs she had to sing was, “Food, glorious food… hot sausage and mustard… while we’re in the mood, cold jelly and custard…” lalalala. Today, almost 20 years later, all it takes is a mere mention of that verse and we immediately crack up. (And me? I was an unfortunate student whose musical debut almost got axed due to my complete inability to sing in front of people (or at all) – and I distinctly remember Mrs. Peterson, our music teacher, holding my hand while pleading with me to try and sing on key.)
I get a lot of emails about food. My old blog mentions Annabelle’s severe food allergies, and I think local people who search certain terms on google come up with my previous posts. Since I do get a fair amount of mail concerning this topic, I thought I would address it periodically in posts that others might find helpful – it seems like so many are discovering that their child, too, suffers from allergies or sensitivities. According to the Food Allergy and Anaphylaxis Network, the incidence of food allergy has doubled in the United States in the last decade – and no one, including scientists, seems to know why.
When my daughter was first diagnosed, she was found to be allergic to a wide variety of foods and common food additives. Grains – wheat, gluten, barley, oats, spelt, rye, kamut, corn and white rice. Dairy, whey and caesin. Goat’s milk products. Garlic. Citrus. Almonds. Eggs. Shellfish. Artificial sweeteners and dyes. Pesticides.
As one might imagine, life became very different, very quickly. Labels were essential reading, and I soon found out that almost anything processed had cross-contamination issues. Facilities that process items with wheat and dairy are not safe because even if the product doesn’t specifically have wheat or dairy ingredients, it will likely have trace amounts of contamination, which can still cause a reaction in a highly sensitive or allergic individual. Besides, anything processed – like cereal, granola bars, crackers, etc. are all off limits unless specifically free from all of the allergens above, which is a tall order and unlikely with the exception of a few alternative brands found in health food stores or online groceries.
So what did we do? We turned to eating as naturally and simply as possible. One of Annabelle’s staple foods is quinoa. Before Annabelle, I had never heard of quinoa. But after discovering it a few years ago, it’s something we cook and eat daily. There are so many health benefits – it’s considered a grain nowadays, but it’s actually related to spinach and swiss chard. It’s a complete protein and full of amino acids, iron and magnesium. It’s associated with healthy blood pressure, lowering the risk of diabetes in adults and preventive care for migraines and stress-induced illness.
Fortunately, it’s a food that can be really diverse. If she wants quinoa for breakfast, we add some warmed fruit and agave nectar – it’s like oatmeal, but healthier!
For dinner, quinoa can be added to veggies and beans – all of which are safe for Annabelle to eat – or just plain, with a touch of vegan (non-dairy) “butter” and salt or spices.
Whenever I get an email from an anxious parent asking the very real and panicked question of, “What can my kid EAT? He’s allergic to everything!” I always say, go buy some quinoa and start there. It has a very low rate of allergy. It’s filling, it’s easy, it tastes good – and they just might like it, even if it’s new.
Quinoa is definitely an acquired taste if not rinsed beforehand – but most packages of quinoa have directions on doing so. There isn’t any real harm in not rinsing beforehand, it just gives the grain a bitter aftertaste instead of a sweet and nutty flavor.
Here is Annabelle trying to give quinoa two thumbs up.
Standard silliness at mealtime around here.
She asked, “Why are you taking pictures of my dinner, Mommy?”
One thing my husband and I agree upon is that Annabelle’s allergies have been a huge blessing to our family. It’s educated us tremendously about truly healthy food and provided an impetus for exploring alternative means to gathering food. We’ve discovered how important it is to support local farmers who are committed to clean, organic and whole food. It’s challenged us to be very responsible for what we put into our bodies and how we teach Annabelle about healthy and natural living. I will continue posting about this topic from time to time, as not only will it be a resource for me to share with parents who contact me, but it will hopefully raise awareness about the issues surrounding food allergies.
blogged at http://www.blessedlifephotography.com/blog
6 comments
[...] you’re wondering how we do hot chocolate (since Annabelle has so many allergies), here’s our makeshift [...]
Great info! No allergies in our house but we have been trying to eat better and really watching the labels. I’m looking forward to the farmer’s markets this summer and I’ll be sure to check out quinoa soon!
I LOVE Quinoa _ I grew up vegan-now eat meat, but I do not eat gluten. Your daughter shines. Must feel good knowing she is healthier and the family is healthier as a result of taking care of her allergies.
Love the pictures!
One word!! LOVE!
Wow, that seems like so much to go through at such a young age! But you and your family have such a wonderfully positive outlook.
Your images are beautiful – I love your color and clarity. (And I’m in love with the blue wall in the background, as well).
Good for you for learning about what healthy foods can do for your entire family! Sorry your little one has allergies though;(