tag:blogger.com,1999:blog-18052154753404824142024-02-08T13:26:58.551-05:00Life around the AllergiesAllergies, Music, Health Tips, Healthy Living, What's hot in music, who is up and coming,Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-1805215475340482414.post-33354718722422100052012-07-27T18:42:00.003-04:002014-04-03T14:37:08.895-04:00Living a Gluten free Lifestyle.<div dir="ltr" style="text-align: left;" trbidi="on">
<strong> I'm Back</strong><br />
to help lead those of you with allergies in a direction that is both healthy and encouraging.<br />
<br />
<br />
So, why live a <strong>gluten free lifestyle</strong>? The answer is plain and simple because if you choose a <strong>gluten free</strong> diet then you are choosing the healthiest diet on the planet. That is only if you do it correctly. A <strong>gluten free</strong> diet may dramatically improve your health, both physical and emotional.<br />
<br />
The gastrointestinal symptoms of gluten sensitivity and celiac disease are vast. Although most people think diarrhea is the most common symptom, gastrointestinal symptoms can include constipation, gas, bloating, reflux, and even vomiting.<br />
<br />
These are some of the "classic"- though not the most common- symptoms of <strong>celiac disease</strong>:<br />
<br />
Abdominal pain and distension<br />
Acid reflux<br />
Bloating<br />
Constipation<br />
Diarrhea<br />
Gas and flatulence<br />
Greasy, foul-smelling, floating stools<br />
Nausea<br />
Vomiting<br />
Weight loss or weight gain<br />
<br />
Celiac disease and<strong> gluten sensitivity</strong> are gastrointestinal conditions because the damage is done to the small intestine. But people more commonly have what are called extraintestinal(outside the intestine) symptoms. These make up an extensive list of more than 250 symptoms, including the following:<br />
<br />
Fatigue and weakness (due to iron-deficiency anemia)<br />
Vitamin and/or mineral deficiencies<br />
Headaches (including migraines)<br />
Joint or bone pain<br />
Depression, irritability, listlessness, and mood disorders<br />
"fuzzy brain" or an inability to concentrate<br />
Infertility<br />
Abnormal menstrual cycles<br />
Dental enamel deficiencies and irregularities<br />
Seizures<br />
Ataxia (bad balance)<br />
Nerve damage (peripheral neuropathy<br />
<span style="background-color: white;">Respiratory</span> problems<br />
Canker sores (aphthous ulcers)<br />
Lactose intolerance<br />
Eczema/psoriasis<br />
Rosacea ( a skin disorder)<br />
Acne<br />
Hashimoto's disease, sjogren's syndrome, lupus erythematosus, and other autoimmune disorders<br />
Early onset osteoporosis<br />
Hair loss (alopecia)<br />
Bruising easily<br />
Low blood sugar (hypoglycemia)<br />
Muscle cramping<br />
Nosebleeds<br />
Swelling and inflammation<br />
Night blindness<br />
<br />
Now it is time for you to watch out for your children. Kids who have <strong>celiac disease</strong> or sensitivity to <strong>gluten</strong> tend to have the "classic" gastrointestinal symptoms of diarrhea or constipation. They may also have some of the following symptoms that aren't gastrointestinal in nature:<br />
<br />
Inability to concentrate.<br />
Irritability<br />
ADD/ADHD or autistic-type behaviors.<br />
Failure to thrive (in infants and toddlers).<br />
Short stature or delayed growth.<br />
Delayed onset of puberty.<br />
Weak bones or bone pain.<br />
Abdominal pain and distension.<br />
Nosebleeds.<br />
With such an overwhelming assortment of symptoms, it's no wonder people are often misdiagnosed before finding out that they have celiac disease or<strong> gluten sensitivity</strong>. It's also no wonder so many people go undiagnosed.<br />
<br />
We will continue with this topic on my next posting. Now it is time for a new allergy free recipe.<br />
<br />
Allergy free brownies- yum yum<br />
<br />
<b>Ingredients</b><br />
<br />
2 ripe bananas, mashed <br />
1 1/2 cups canola oil<br />
1 cup potato flour<br />
1 cup of brown rice flour<br />
2 cups white sugar<br />
1/2 cup unsweetened cocoa powder<br />
1/2 teaspoon baking powder<br />
5/8 teaspoon cream of tarter<br />
1 1/2 teaspoons sea salt<br />
<br />
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
Preheat the oven too 325 degrees F (165 degrees C.) Grease a 9x13 inch baking dish.
</span></li>
<li><span class="plaincharacterwrap break">
In a large bowl, mix together the potato flour, rice
flour, sugar, cocoa powder, baking soda, cream of tartar and salt.
Blend together the bananas and oil in a separate bowl. Stir the banana
mixture into the dry ingredients until well blended. Spread evenly in
the bottom of the prepared pan.
</span></li>
<li><span class="plaincharacterwrap break">
Bake for 20 to 25 minutes in the preheated oven,
until they appear dry on the top. Cool completely, and cut into squares. </span></li>
</ol>
</div>
I hope you enjoy and we'll see you next time on Life Around The Allergies<br />
<div class="ingredients" style="margin-top: 10px;">
<br />
<h3>
</h3>
</div>
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-70889237835914978202012-07-11T20:26:00.001-04:002014-04-03T13:45:40.493-04:00A Gluten free Lifestyle should be for EVERYONE<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Hello readers it has been a while since I have done any blogging well I'm back and it is time to educate allergy sufferers again. This is one of my older post's but it is time to bring the topic up again because to many people do not understand a <strong>gluten free</strong> diet.<br />
<br />
I hope that everyone learns this week of what a gluten free diet truly is and how for the majority of humans how a gluten free diet will change your health for the better. I'm positive that those of you who are not gluten free will start thinking of making some changes especially if you are over the age of 30.<br />
<br />
Unless you're shopping at stores like Trader Joe's or Whole Foods
— grocery stores that indicate which products are gluten-free — it can
be difficult to figure out what is and isn't free of gluten, not to
mention, time consuming! Here are some tips to make gluten-free shopping
a bit easier.
Become a label reader! This is the most important tip, which is why it's
number one<br />
<br />
For anyone with <strong>celiac disease</strong>
— or an <strong>allergy</strong>, <strong>intolerance</strong>, or <strong>sensitivity</strong> to <strong>gluten</strong> — the six-letter
word "gluten" most likely has a prominent place in their daily
conversations. I try my hardest not to be that annoying friend who
grills the waiter about every item on the menu. But <strong>gluten</strong> is no
laughing matter, especially if your body can't process it and you are
trying to adhere to a <strong>gluten-free</strong> <strong>diet</strong> — which is why you need to be
armed with the right information before dining out or even going to the
grocery store.<br />
<br />
A protein found in wheat, rye and barley,
gluten is usually the main ingredient in grain-based products like
breads and pastries since it allows flour to rise. When I first went <strong>
gluten-free</strong>, my rule of thumb was this: the doughier the item, the more
harmful it is for me. The usual suspects include bread, crackers,
cookies, biscuits, breaded meat, croutons, pasta, pizza crust, noodles,
muffins, noodles, and cake.<br />
<br />
Here's a list of foods that I would have never expected to contain
gluten. Do keep in mind that some companies offer gluten-free variations
of some of these items. Always make sure to read ingredient labels
thoroughly. But it's all about arming yourself with information, so
without further ado . . .<br />
<br />
<br />
<ul>
<li>Twizzlers licorice</li>
<li>Malt vinegar</li>
<li>Pickles</li>
<li>Blue cheese</li>
<li>Couscous</li>
<li>Hot dogs</li>
<li>Gravy powders</li>
<li>Root beer</li>
<li>Cold-cut meats</li>
<li>Canned baked beans</li>
<li>Pudding</li>
<li>Boxed soups</li>
<li>Soy sauce</li>
<li>Farina</li>
<li>Dry mustard powder</li>
<li>Salad dressings</li>
<li>Tabbouleh</li>
<li>Lower end brands of chocolate</li>
<li>Communion wafers</li>
<li>Sausages</li>
<li>Curry powder</li>
<li>Beer</li>
</ul>
<br />
<br />
<br />
This list has quite a few surprises to it so it is very important to truly read labels on a consistent basis. Now time for today's allergy free recipe.<br />
<br />
<br />
<h1 class="item">
<span class="fn">Egg-Free, Soy-Free, Dairy-Free Vegan Potato Salad</span></h1>
<br />
<div class="summary" id="intro">
Traditional potato salad is loaded with
mayonnaise, which contains several big eight allergens. Try this
lighter, fresher version and enjoy potato salad that is allergen-free.</div>
<h3>
Prep Time: 10 minutes</h3>
<h3>
Cook Time: 20 minutes</h3>
<h3>
Total Time: <span class="duration">30 minutes<span class="value-title" title="PT30M"></span></span></h3>
<h3>
Yield: <span class="yield">10 servings</span></h3>
<h3 id="rI">
Ingredients:</h3>
<ul>
<li class="ingredient">1 1/2 pounds red-skinned or Yukon gold potatoes</li>
<li class="ingredient">3 Tablespoons fresh-squeezed lemon juice (about 2 lemons)</li>
<li class="ingredient">3 Tablespoons olive oil</li>
<li class="ingredient">1 teaspoon salt</li>
<li class="ingredient">1 clove garlic, minced</li>
<li class="ingredient">1 teaspoon paprika</li>
<li class="ingredient">1/2 teaspoon thyme</li>
<li class="ingredient">fresh ground pepper to taste</li>
<li class="ingredient">1 bunch fresh flat-leaf parsley, finely minced (about 1/2 cup)</li>
</ul>
<h3 id="rP">
Preparation:</h3>
<div class="instructions">
Bring
water to boiling in a large stock pot. While you are waiting for the
water to boil, scrub potatoes and chop into roughly 1-inch cubes.<br />
Whisk together lemon juice, salt, garlic, thyme, and pepper and set aside. <br />
When potatoes are fork-tender, drain and rinse under cold water.
Dump into a large serving bowl and toss with the lemon-shallot mixture
and the parsley.<br />
Serve immediately or chill for an hour to overnight to allow the flavors to mingle.
Serve cold or at room temperature.<br />
<br />
Till next time on Life Around The Allergies and thank you all for reading my blog.</div>
</div>
Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-79346194320198888432012-07-03T09:29:00.000-04:002012-07-03T09:29:08.453-04:00Anaphylaxis(What it can do)<div dir="ltr" style="text-align: left;" trbidi="on">
Anaphylaxis refers to a rapidly developing and serious allergic reaction
that affects a number of different areas of the body at one time.
Severe anaphylactic reactions can be fatal. Most people experience
allergy symptoms only as a minor annoyance. However, a small number of
people are susceptible to a reaction that can lead to shock or even
death.<br />
<br />
Anaphylaxis is often triggered by substances that are injected or
ingested and thereby gain access into the blood stream. An explosive
reaction involving the skin, lungs, nose, throat, and gastrointestinal
tract can then result. Although severe cases of anaphylaxis can occur
within seconds or minutes of exposure and be fatal if untreated, many
reactions are milder and can be ended with prompt medical therapy.<br />
<br />
<br />
Common causes of anaphylaxis include food, medication, insect stings,
and latex. Food allergy is believed to be the leading cause of
anaphylaxis outside the hospital setting. The CDC reported that food
allergies result in over 300,000 ambulatory-care visits a year among
children.<br />
<br />
A study showed that teens with food allergy and asthma appear to be at
the highest risk for a reaction, because they are more likely to take
risks when away from home, are less likely to carry medications, and may
ignore or not recognize symptoms.<br />
<br />
What are the symptoms of an anaphylactic reaction?<br />
<br />
An anaphylactic reaction may begin with a tingling sensation, itching,
or a metallic taste in the mouth. Other symptoms can include hives, a
sensation of warmth, wheezing or other difficulty breathing, coughing,
swelling of the mouth and throat area, vomiting, diarrhea, cramping, a
drop in blood pressure, and loss of consciousness. These symptoms may
begin within several minutes to two hours after exposure to the
allergen, but life-threatening reactions may get worse over a period of
several hours.<br />
<br />
In some reactions, the symptoms go away, only to return one to three
hours later. This is called a “biphasic reaction.” Often these
second-phase symptoms occur in the respiratory tract and may be more
severe than the first-phase symptoms. Studies suggest that biphasic
reactions occur in about 20% of anaphylactic reactions.<br />
<br />
How can I determine if I’ve had anaphylaxis?<br />
<br />
Anaphylaxis is highly likely to be occuring when any ONE of the
following happens within minutes to hours after ingestion of the food
allergen:<br />
<br />
1. A person has skin symptoms or swollen lips and either :<br />
<br />
Difficulty breathing, or<br />
Reduced blood pressure (e.g., pale, weak pulse, confusion, loss of consciousness)<br />
<br />
2. A person was exposed to a suspected allergen, and two or more of the following occur:<br />
<br />
Skin symptoms or swollen lips<br />
Difficulty breathing<br />
Reduced blood pressure<br />
Gastrointestinal symptoms (i.e., vomiting, diarrhea, or cramping)<br />
<br />
3. A person was exposed to a known allergen, and experiences:<br />
<br />
reduced blood pressure<br />
<br />
Anaphylaxis is no joke and for those of you who have never gone through
it or have seen it response time is of the essence. Epinephrin is what
will save a persons life if you have never seen or administered and
Epinephrin pen do your research you could save someones life one day.<br />
<br />
Today's allergy free recipe. <br />
This recipe I did some research on and I found what I was looking for
this recipe is from Miami Spice a cook book written by Steven Raichlen.<br />
<br />
Ropa Vieja<br />
<br />
The recipe is a mainstay of the Cuban-American diet. This recipe is made
with skirt steak, a stringy cut of meat with the poetic name of
fajita("girdle") in Spanish. Skirt steak can be found at Hispanic
markets, Jewish butcher shops, and at an increasing number of
supermarkets. Flank steak make an acceptable substitution.The needs to
be boiled with aromatic vegetables. The resulting broth makes a fabulous
soup- literally means "old clothes," and is an apt description of the
shredded appearance of meat. It is traditionally served with white rice
and plantains.<br />
<br />
Serves 4:<br />
<br />
11/2 pounds skirt steak<br />
1 small onion, quartered <br />
1 tomato, quartered<br />
1 carrot, cut into 1-inch pieces<br />
2 cloves garlic, peeled<br />
<br />
To Finish The Dish<br />
2 tablespoons olive oil<br />
2 cloves garlic, minced<br />
1 small onion, thinly sliced<br />
1/2 green bell pepper, cored, seeded, and thinly sliced<br />
1/2 red bell pepper, cored, seeded, and thinly sliced<br />
1/2 teaspoon ground cumin, or to taste<br />
1/3 cup tomato puree<br />
3 tablespoons dry white wine<br />
salt and freshly ground pepper, to taste<br />
<br />
1. Combine the beef, quartered onion , tomato, carrot and garlic cloves
with 6 cups of water in a large pot. Bring to a boil over a high heat.
Skim off the scum that rises to the surface. Reduce the heat and simmer
the beef, uncovered, skimming often<br />
until tender, 30 to 40 minutes.<br />
2. Strain the meat, reserving the broth for soup. Let the meat cool. Tear it along the grain into thick strips.<br />
3. Heat the oil in a large nonreactive frying pan over medium heat. Add
minced garlic, sliced onion, and bell peppers and cook until soft but
not brown 3 to 4 minutes. Stir in the meat, cumin, tomato puree, wine
and salt and pepper. Cook until the meat is well coated with sauce and
the sauce is reduced and flavorful, about 5 minutes. Correct the
seasonings, adding salt and pepper to taste. <br />
<br />
Enjoy this tropical delight if you like any of the recipes I have been posting please leave a comment on the blog.<br />
<br />
Till next time readers on life around the allergies.</div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-24205202214490782422012-07-02T10:40:00.000-04:002012-07-02T10:40:07.150-04:00Summer Allergies Part III<div dir="ltr" style="text-align: left;" trbidi="on">
Welcome back readers I will be wrapping up my topic of summer allergies as it is time to move on to some other topics. I have discussed allergens outside and allergens inside the house and now we will take a look at the outdoors again because now I'm going to discuss allergens that fly.<br />
<br />
According to the <b>Asthma and Allergy Foundation of America</b>, Most insect stings in the United States are caused by bees, wasp, hornets, yellow jackets, and in the south east, fire ants. These insect carry a toxic substance called venom, which is a powerful defense against their enemies. I humans the venom works on the circulatory system, causing blood vessels to dilate, or become wider. This affect ensures that the toxin will travel rapidly throughout the blood stream . The venom can also disrupt blood cells and nerve cells, and in some persons, can trigger a powerful immune response. There are 2 million people in the United States that are allergic to insect stings not all are severe.<br />
<br />
The small number of people allergic to venom allergy, stings may be life threatening. This reaction is called anaphylaxis (an-a-fi-lak-sis). Symptoms may include two or more of the following: itching and hives, swelling in the throat or tongue, difficulty breathing, dizziness, stomach cramps, nausea, diarrhea, and in severe cases, a rapid fall in blood pressure may result in shock and loss of consciousness.<br />
<br />
Anaphylaxis is a medical emergency and may be fatal. If you have these
symptoms after an insect sting, get emergency medical treatment. After
this treatment, you should also ask for a referral to an allergist /
immunologist, often referred to as an allergist, to learn how to stay
safe in the future.<br />
<br />
<b>American Academy of Allergy Asthma & Immunology </b> list how identifying stinging insects is extremely important to those with insect allergies.<br />
<br />
<b>Yellow Jackets</b>: <strong></strong> Nests are made of a paper-maché material and are
usually located underground, but can sometimes be found in the walls of
frame buildings, cracks in masonry or woodpiles.<br />
<br />
<b>Honeybees and Bumble bees</b>: Are non-aggressive and will only sting when provoked. However,
Africanized honeybees (AKA "killer bees") found in the Southwestern U.S.
are more aggressive and may sting in swarms. Domesticated honeybees
live in man-made hives, while wild honeybees live in colonies or
"honeycombs" in hollow trees or cavities of buildings.<br />
<br />
<b>Paper Wasp</b>: Nests are usually made of a paper-like material that forms a circular
comb of cells which opens downward. The nests are often located under
eaves, behind shutters, or in shrubs or woodpiles.<br />
<br />
<b>Hornets</b>: Are usually larger than yellow jackets. Their nests are gray or brown,
football-shaped and made of a paper material similar to that of yellow
jackets' nests. Hornets' nests are usually found high above ground on
branches of trees, in shrubbery, on gables or in tree hollows.<br />
<br />
<b>Fire Ants</b>: Build nests of dirt in the ground that may be quite tall (18 inches) in the right kinds of soil.<br />
<br />
Avoid getting stung by staying away from the insects home or if flying around be calm and move away, rest assured you will not be stung. That wraps up summer allergies and now it is time for the recipe of the day.<br />
<br />
Today it is all about breakfast, I know I have not provided any recipes as of yet so I felt this would be a good time so enjoy.<br />
<br />
Cherry almond pancakes or waffles<br />
<br />
1 cup blanched almond meal<br />
3 Large organic eggs ( substitute with ener-g) egg replacer<br />
2 tablespoons coconut oil<br />
2 tablespoons water<br />
21/2 tablespoons of refined or unrefined sugar<br />
1 teaspoon almond extract<br />
1 teaspoon vanilla extract<br />
1/4 teaspoon salt <br />
3/4 cup pitted and chopped cherries (fresh or frozen)<br />
<br />
1. Combine all ingredients and mix- stirring in the cherries last.<br />
2. Heat a non-stick grill with 1 to 2 tablespoons of oil. Pour batter allow to cook 3-5 minutes over medium heat then flip. ( the second side will cook much faster).<br />
3. Serve.<br />
<br />
It is recommended to put all the ingredients (minus the cherries) in a blender this will make the pancakes lighter and fluffier. Stir in the cherries just before pouring. Enjoy everyone and we'll be back with something new on Life Around The Allergies. <br />
<br />
<br />
<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-1613771613820003842012-06-27T17:07:00.002-04:002012-06-27T17:07:21.882-04:00Summer allergies continued<div dir="ltr" style="text-align: left;" trbidi="on">
Hello everyone sorry for being away for the week. I was dealing with
an injury go figure. Any how in my last post I was discussing summer
allergies out doors. Summer allergies are also in your home and because
of the summer allergies can fly.<br />
<br />
Most people with
asthma
or hay fever or other outdoor allergies think of their home as a haven
where they can escape their allergies. Unfortunately, houses and
apartment buildings harbor their own allergens (agents that cause
allergy symptoms). The inside of your home actually traps allergens,
making them impossible to avoid.<br />
<br />
Although many allergens
in your environment can trigger allergic symptoms, house dust is the
main culprit indoors. Some dust is present in every home, regardless how
often or how thoroughly the house is cleaned<br />
<br />
<br />
House dust is an airborne mixture that might contain fine particles of soil
and plant material from indoors or outdoors, particles of human and animal
skin (dander) and hair, fabric fibers, mold spores, dust mites, fragments of
insects that have died and their waste, food particles, and other debris. <br />
<br />Although many substances in dust can trigger allergic
symptoms, the most important indoor allergens are dust mites, pet
dander, cockroaches, and molds.Someone who is allergic "to dust"
is in fact allergic to one or more substances that occur in dust. The
content of dust varies considerably depending on the situation in which
it accumulates. Dust in grain storage facilities, factories, mines,
bakeries, and construction sites can all present hazards to our
respiratory systems, and occupational ailments due to dust are common.
House dust can produce a variety of allergens, but dust mites,
cockroaches, and cat dander far exceed all others in terms of severity
and occurrence. Special dust mite mattress covers bring relief to allergy sufferers.<br />
<br />
Dust mite allergies far exceed other indoor allergens
in severity for two reasons: they exist independent of human lifestyle
and socio-economic class; and the allergens produced by dust mites have
been linked conclusively to the development of asthma and the
aggravation of symptoms in people who already have asthma. Cockroach
allergens exceed dust mite allergens in slums, ghettos, tenements, and
other crowded, substandard housing conditions. Cat dander allergens are
the most potent indoor allergens, yet cause relatively weak reactions,
often limited to a stuffy nose, sneezing, and watery eyes. <br />
<br />
Dust
mite droppings called “fecal pellets” are the primary source of
dust mite allergens. No, seriously. When the tiny turds become
airborne they are easily inhaled, causing a person to itch, sneeze or
worse. Dust mite allergens are one of the leading causes of asthma. Dust
mites eat skin cells people shed, and rather than drinking water,
they absorb water from humidity in the atmosphere. They thrive in
temperatures around 70 F (21 C) and a relative humidity around 70
percent.<br />
<br />
A number of researchers, like those at the University of Nebraska, have studied dust mite control and have a set of recommendations that are proven to be affective Recommendations focus on "dust control" One must reduce the concentration of dust born allergens in the living environment by controlling both allergen production and dust which serves to transport it. For the bedroom environment you will want to use some or all of the following methods. I will list a few then on to today's recipe.<br />
<br />
1. Use a dust mite cover on your bed and pillows, this encloses your sleeping space and the dust mite can't survive.<br />
2. Wash your sheets, pillow cases and blankets in very hot water. It is recommended to wash your blankets and sheets every two weeks and your pillow case once a week. I feel strongly in washing both sheets and pillow cases weekly at water at least 130*F.<br />
3. Use synthetic fabrics instead of feathers or down pillows. replace woolen blankets with nylon or cotton cellulose and don't forget to get rid of the stuffed animals.<br />
4. Reduce temperature and humidity you want to keep not only your bedroom but your living space dry. Dust mites thrive in hot and humid temperatures.<br />
5. Clean your living space on a weekly basis, sheets, pillow cases, vacuum everything base boards everywhere. Wash all floors hopefully with a steamer. Never dry mop all you are doing is pushing the dust around.<br />
6. If you have carpeting get rid of it.<br />
<br />
It should also be noted that people are rarely allergic
to only dust mites. When a person has an allergy to dust mites,
they are usually also allergic to other allergens. In A report on WebMD (2008) Allergist Jonathan A. Bernstein, MD,
of the University of Cincinnati says, "You have to recognize that people
can be sensitive to multiple allergens -- as well as to non-allergic
triggers such as odorants, irritating chemicals, tobacco smoke, mildew,
and things of that nature, so these studies with just one or even two or
three interventions are fraught with limitations. Just to target dust
mites and then to say these interventions don't work is out of context
with patients' real lives."<br />
<br />
My next posting I will talk about the other summer allergies that really add a sting. Now for today's recipe.<br />
<br />
My better half is from the Dominican Republic and I have always loved this dish so today I will share with you.<br />
<br />
<b>Pollo Guisado</b><br />
<br />
This delicious dish of chicken stewed with vegetables is an indispensable part of Dominican cooking. Along with arroz con habichuelas (red beans and rice) and a side salad, pollo guisado makes up a patriotic dish called la bandera, or "the Dominican flag." Even so, Puerto Ricans are fans of pollo guisado too.<br />
<br />
4 to 6 servings<br />
<br />
Chicken, cut into serving pieces 2-3 pounds<br />
Salt and pepper- to season<br />
oil (preferably canola) 3 tablespoons<br />
Onion, finely chopped- 1 large<br />
Bell pepper, finely chopped- 1 large<br />
Garlic, minced- 3 to 4 cloves<br />
Tomatoes, seeded and chopped (preferably roma) 2 cups<br />
Cilantro, chopped- 1/4 cup<br />
Oregano, finely chopped 2 teaspoons<br />
Bay Leaves- 2<br />
Chicken stock or water- 2 cups<br />
Salt and pepper- to season<br />
Potatoes, cut into chunks- 2<br />
<br />
Method<br />
1. Rinse the chicken pieces, pat them dry and season with salt and pepper. Heat the oil in a large pot over medium-high heat and brown the chicken. (for better browning add 1/2 teaspoon sugar to oil before adding chicken let sugar start to brown then add the chicken). a few pieces at a time, on both sides. Set aside.<br />
2. Add the onion, bell pepper and garlic to the pot and saute until the onion softens and turns translucent, 3 to 4 minutes. Stir in the tomatoes, cilantro, oregano and bay leaves and cook for another 2 to 3 minutes to reduce the liquid somewhat.<br />
3. Return the chicken pieces to the pot and add chicken stock or water, salt and pepper. Bring to a boil, then reduce heat to medium-low, cover loosely and simmer for 20 to 30 minutes. Add more stock or water if necessary.<br />
4. Add the potatoes and simmer for another 15 to 20 minutes, or until the potatoes are cooked through and tender.<br />
5. Adjust the seasoning and serve with arroz con habichuelas and a side salad.<br />
<br />
Enjoy!!! and we'll see you next time on Life Around The Allergies</div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-66602906937819034282012-06-18T17:43:00.002-04:002012-06-18T17:43:44.665-04:00Summer Allergies<div dir="ltr" style="text-align: left;" trbidi="on">
School is out and summer has officially started. Along with it are allergies that thrive on the warmer climate "oh yes so much fun they are". The American College of
Allergy, Asthma and Immunology
is calling attention to five asthma and allergy triggers
that can derail your fun this summer.<br />
<ol>
<li>Bugs.
Stings can be painful and even life-threatening.
Be careful around open sodas and other sweet foods
and drinks when you're outside
These can lure stinging insects.
If you react badly, talk to your allergist
about carrying epinephrine to use after a sting.</li>
<li>Chlorine.
This pool chemical can cause asthma flare-ups
in some people.</li>
<li>Campfire smoke.
This, too, can bring on asthma symptoms.
Be sure to sit upwind.</li>
<li>Weather changes.
Wind can circulate pollen and mold,
triggering allergy symptoms in some people.</li>
<li>Fruits and vegetables.
Certain types, like peaches, apples, and melons,
can cause tingling in the mouth in some people,
especially people with pollen allergies.</li>
</ol>
Although spring most readily comes to mind when we think of allergies,
many of the same allergic triggers that can make us miserable in the
spring persist into summer. Add heat, humidity, and air pollution into
the mix, and you have the recipe for summer allergies.<br />
<br />
Just as in spring the biggest allergy trigger is pollen, tiny little grains get released into the air from male trees, grasses,and weeds for the purpose of fertilizing other plants. When people with allergies breathe in the pollen the immune system reacts as it is being attacked by a foreign invader . The immune system releases antibodies which go after bacteria, viruses, and other illness causing organisms. During the attack from the antibodies to the allergens a chemical called histamine is released into the blood causing itchy eyes, runny nose, and other allergies.<br />
<br />
Pollen can travel for miles and those with allergies will suffer. The higher the pollen levels the greater the reactions. Trees are usually done pollinating by late spring so during the summer it is usually grasses and weeds that are the bearers of the allergens.<br />
<br />
Here is a list of the worst summer allergens:<br />
<br />
<b>Weeds</b>
<br />
Ragweed<br />
Cockleweed<br />
Pigweed<br />
Russian thistle<br />
Sagebrush<br />
Tumbleweed <br />
<b>Grasses</b>
<br />
Bermuda<br />
Blue grasses<br />
Orchard<br />
Red Top<br />
Sweet vernal<br />
Timothy<b> </b><br />
<b><br /></b><br />
Ragweed is one of the worst allergens during the summer it usually shows its evil self in August. The pollen from ragweed can travel for hundred<b>s</b> of mile<b>s so</b> even though you may not see it you could be suffering from a ragweed allergy.<b> </b>With all the allergies out there add on the ozone layer yes that is correct the ozone which is made up of Sunlight, nitrogen oxide, hydrocarbons from burning fuel. Studies have found that the ozone worsens symptoms of allergies and asthma.<b></b><br />
<br />
During the summer we have a threat of other allergens some that fly and others that live in our beds I will go over that next time on Life Around The Allergies.<b></b><br />
<b><br /></b><br />
<b>Now for our always 100% allergy free recipe of the day:</b><br />
<b><br /></b><br />
Quinoa Paella with Chicken & Chorizo<b></b><br />
<br />
Quinoa is a grainlike South American seed containing all eight essential amino acids, is a high-protein replacement for rice in this otherwise classic paella made with chicken and strips of roasted red pepper<b></b><br />
<b><br /></b><br />
<b>Serves 4</b><br />
<b><br /></b><br />
1 pound boneless chicken thighs or breasts, cut into 1-inch pieces Salt and freshly ground black pepper<br />
1 tablespoon olive oil<br />
1 teaspoon smoked Spanish paprika or other paprika if you don't have the Spanish<br />
1/2 teaspoon granulated garlic<br />
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste<br />
31/2 cups low-sodium chicken broth, plus more if needed<br />
1 tablespoon tomato paste<br />
2 cups quinoa<br />
1/2 cup finely chopped dry-cured chorizo<br />
<span class="st"><em>Chorizo</em> is a variety of heavily seasoned sausage, either cured or fresh, that is common in Spanish and Mexican cuisine.</span><br />
<span class="st"> </span><br />
<span class="st">1/2 cup thin strips roasted red bell pepper, preferably fire-roasted </span><br />
<span class="st">3 tablespoons chopped fresh flat-leafed parsley</span><br />
<span class="st"><br /></span><br />
<span class="st">Season the chicken with salt and pepper. In a heavy 3-quart Dutch oven, heat the oil over high heat. Brown the chicken pieces, using tongs to turn, about 2 minutes on each side. Transfer the chicken to plate.</span><br />
<span class="st"><br /></span><br />
<span class="st">Turn off the heat and let the pan cool for a minute. Stir the paprika, garlic, and red pepper flakes into the hot oil in the pot.</span><br />
<br />
<span class="st">Stir the broth into the pot, taking care to scrape up any browned bits sticking to the bottom. Blend in the tomato paste and bring to a boil over high heat. Stir in the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes.</span><br />
<br />
<span class="st">Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done- it should have no opaque white dot in the center-and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked, stir in a little more broth or some water, cover, and cook a few minutes longer.</span><br />
<br />
<span class="st">Stir in roasted pepper. Cover and let sit for 1 minute. Stir in parsley just before serving. This recipe calls for one cup of frozen peas.Due to allergies to legumes I have chosen to leave out this particular ingredient because I have allergies to peas. If you do not have allergies to peas then this would be the time to add the 1 cup of peas.</span><br />
<span class="st"><br /></span><br />
<span class="st">Enjoy this recipe and please like my blog and share with your friends. We can all help one person at a time. Until next time on Life Around The Allergies.</span><br />
<span class="st"><br /></span></div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-11180943333048760452012-06-12T22:26:00.000-04:002012-06-12T22:26:41.890-04:00Allergies and Restaurants<div dir="ltr" style="text-align: left;" trbidi="on">
Welcome back readers I trust you had a fantastic weekend.<br />
<br />
Today I want to discuss how restaurants are feeling the impact from people with allergies.<br />
<br />
Having a food allergy used to mean dining out was limited to carrying your
plate from the kitchen to the porch or, at best, eating at the home of a close
friend or relative who could guarantee your food offenders were nowhere in
sight. Today, however, eating out is a some what easier -- and safer -- for the 9.7 million
Americans who suffer with a mild, moderate, or even a severe food
allergy. One reason: Restaurants are more aware and more prepared.<br />
<br />
Studies show that reactions in restaurants are often caused by lack of
staff education about food allergy. In a number of situations, the
guests did not inform the staff of their allergy. Serving guests with
food allergies requires staff education and clear communication between
guests and staff,” said Anne Muñoz-Furlong, Founder and CEO of FAAN.
“This training program helps staff achieve those goals so everyone can
have an enjoyable and safe restaurant meal.”<br />
<br />
The awareness of food allergies has definitely increased within the
food service industry, and many restaurants now take steps to not only train
their staff about the need for accommodating those with a food allergy, but
also train them on what to do if an allergic reaction occurs," says John W.
Fischer, associate professor and restaurant manager of Escoffier Restaurant
at The Culinary Institute of America.<br />
<br />
Most national chains include nutrition information on their websites.
These sites often include allergy information. If the restaurant you're
thinking of visiting does not have any allergy information available,
you may be able to speak to the manager outside of peak business hours
to see if they have any allergy information available. Some
establishments have separate allergy menus.<br />
<br />
Research demonstrates a need for improved communication and food allergy
awareness in all types of eating establishments, from sit down to take
out.<br />
<br />
Food allergy advocates have been encouraging legislation directed at
restaurant and other eating establishment for years. Yet, until
recently there has been no requirement for food allergy education in the
United States. That is changing. In February 2011, The Food Allergy
Awareness Act will be put into play in over 14,000 Massachusetts eating
establishments. They will be required to implement a new set of
regulations designed to increase food allergy awareness in restaurants.
The new regulations will require 1) menus to remind patrons to alert
their server of their allergy, 2) food allergy awareness posters posted
in clear view of all staff, and 3) at least one food protection manager
to view a food allergy education video. By increasing basic awareness
and encouraging effective communication, some reactions may be prevented
and eating out will hopefully become less stressful for those with food
allergies. For details on this legislation, visit <a href="http://www.mass.gov/" target="_blank" title="External link - will open in a new window">www.mass.gov</a>.<br />
<br />
As much as the restaurant and hospitality industry has a responsibility to protect the public from reactions to foods they are allergic to it is also up to those of us who have food allergies to inform the establishment. <br />
Massachusetts is a pioneer on what the food establishment should be doing for the consumer. Food allergies grow every day and not only Massachusetts should be the front runner in changing how restaurants protect individuals with food allergies. Other states are on the move but it should be mandatory nation wide.<br />
<br />
Now here is a new allergy free recipe.<br />
<br />
<br />
<strong>Gluten-Free, Dairy-Free Cinnamon Bun Breakfast Cake with Dairy-Free Egg Nog Glaze</strong><br />
<em>Also Yeast-Free and Corn-Free; Easily adapted to be Nut-free and Egg-free</em><br />
<strong>Ingredients:</strong><br />
<em>Cake:</em><br />
<ul>
<li>1 cup Superfine Brown Rice Flour (such as <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_42?url=search-alias%3Daps&field-keywords=authentic+foods+superfine+brown+rice+flour&sprefix=authentic+foods+superfine+brown+rice+flour">Authentic Foods</a> brand)</li>
<li>1/2 cup Almond Flour -such as <a href="http://www.amazon.com/Blanched-Almond-Meal-Flour-lb/dp/B0006ZN538/ref=as_li_wdgt_js_ex?&camp=212361&linkCode=wey&tag=cookitallefre-20&creative=391817">Honeyville</a> (<strong>For NUT-Free</strong>: use equal amount Corn Flour, OR Quinoa Flour, OR Millet Flour)</li>
<li>1/4 cup Millet Flour</li>
<li>1/4 cup Arrowroot Starch</li>
<li>2 1/2 tsp Baking Powder, Aluminum-Free</li>
<li>1 tsp Baking Soda</li>
<li>1/2 tsp Sea Salt</li>
<li>8 Tbsp Earth Balance Vegan Butter, softened to Room Temperature-IMPORTANT (if not Dairy-free, you can use regular butter)</li>
<li>3/4 Cup Granulated Sugar OR Blonde Coconut Palm Sugar</li>
<li>2 Large Eggs, at Room Temperature-IMPORTANT (<strong>For EGG-FREE:</strong>
Mix together in small bowl: 3 Tbsp Unsweetened Applesauce with 1 1/2
tsp additional Baking Powder with 2 Tbsp Warm Water and with 1 1/2 tsp
Ener G Egg Replacer – use mixture where you would add eggs)</li>
<li>1 Cup Plain Coconut Milk Yogurt (such as<a href="http://www.turtlemountain.com/products/product.php?p=so_delicious_yogurt_cm_plain"> So Delicious</a>) OR Plain Dairy-Filled Yogurt OR Sour Cream-Room Temperature-IMPORTANT</li>
<li>2 tsp Vanilla Extract</li>
</ul>
<em>Filling:</em><br />
<ul>
<li>1/2 Cup Coconut Sugar (or Brown Sugar)</li>
<li>6 Tbsp Earth Balance Vegan Butter, melted, OR Regular Butter, melted, OR Coconut Oil, melted</li>
<li>2 Tbsp Cinnamon</li>
<li>3/4 Cup Raisins (divided)</li>
</ul>
<em>Icing:</em><br />
<ul>
<li>2 Tbsp Earth Balance Vegan Butter, or Regular Butter, Melted</li>
<li>3 Tbsp Corn-Free Confectioner’s Sugar, such as 365 Organic Powdered Sugar made with Tapioca Starch, available at Whole Foods</li>
<li>2 Tbsp Dairy-free Eggnog, such as<a href="http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_qt_nog"> So Delicious Holiday Nog</a>, or Regular Dairy Egg Nog</li>
<li>2 tsp Vanilla Extract</li>
</ul>
<strong>Directions:</strong><br />
1. Preheat Oven to 350 degrees. Grease a 9 inch round cake pan on
the bottom and sides. Then cut a piece of parchment paper to fit just in
the bottom of pan, without letting it go up the sides.<br />
2. In medium bowl, mix together Superfine Brown Rice Flour, Almond
Flour, Millet Flour, Arrowroot Starch, Baking Powder, Baking Soda, and
Sea Salt. Whisk together until light and airy.<br />
3. In bowl of electric stand mixer, beat Earth Balance Butter (or
Butter) and Sugar for 3 – 5 minutes until light and fluffy. Then add
eggs (or Egg Replacer), one at a time, continue mixing. Add Yogurt and
vanilla and mix again until incorporated.<br />
4. While mixer is going on low speed, slowly add dry ingredient
mixture. Stop occasionally to scrape down sides with rubber spatula.
Once all dry mixture is added, continue to mix until well-incorporated
and batter seems light.<br />
5. Mix together filling ingredients (Note: if you like a lot of
filling, double the filling ingredients). Spoon 3 – 4 Tbsp of filling
into bottom of pan and spread evenly with back of spoon. Sprinkle half
of the raisins over the filling. Pour remaining filling into a ziplock
bag and snip small corner off one side of bottom.<br />
6. Pour half of batter over bottom raisin/filling layer. Then, pipe
filling from bag in a circular spiral, starting in center of pan and
working outwards. Sprinkle remaining raisins over filling. Then pour
remaining batter over raisins. And, again pipe all remaining filling in
circular spiral pattern. Use a toothpick to follow the spiral to
incorporate it slightly into the batter.<br />
7. Bake for 40-42 minutes, or until toothpick comes out clean.<br />
8. During the final few minutes of baking, whisk together all of the
icing ingredients. Once cake is out of oven, let cool for 5 minutes then
cover pan with dish and flip onto plate. Then cover cake with another
plate and flip onto that one so cake is right side up. While it is still
warm, drizzle the icing evenly over the top of cake. Enjoy!<br />
<br />
<br />
Enjoy this recipe and see you soon on Life Around The Allergies <br />
<br /></div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-17751781493385563902012-06-09T09:48:00.001-04:002012-06-09T09:48:46.568-04:00Watermelon Whizz<div dir="ltr" style="text-align: left;" trbidi="on">
Today I will be taking the day to enjoy my nieces baby shower. I will not leave you without a recipe though. Since I am going to a cook out and I will be celebrating I will leave you with something fun as a recipe.<br />
<br />
I also want you to research a seed called chia it is so very good for you the health ramifications are absolutely fantastic. Here is the definition and explanation of the chia seed.<br />
<br />
<br />
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
Chia is grown commercially for its <a href="http://en.wikipedia.org/wiki/Seed" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Seed">seed</a>, a food that is rich in <a href="http://en.wikipedia.org/wiki/Omega-3_fatty_acid" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Omega-3 fatty acid">omega-3 fatty acids</a>, since the<a href="http://en.wikipedia.org/wiki/Seed" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Seed">seeds</a> yield 25–30% extractable <a href="http://en.wikipedia.org/wiki/Vegetable_fats_and_oils" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Vegetable fats and oils">oil</a>, including <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Alpha-linolenic_acid" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Alpha-linolenic acid">α-linolenic acid</a> (ALA). Chia <a href="http://en.wikipedia.org/wiki/Seed" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Seed">seeds</a> are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.</div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
Chia seed is traditionally consumed in <a href="http://en.wikipedia.org/wiki/Mexico" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Mexico">Mexico</a>, and the <a href="http://en.wikipedia.org/wiki/Southwestern_United_States" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Southwestern United States">southwestern United States</a>, but is not widely known in <a href="http://en.wikipedia.org/wiki/Europe" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Europe">Europe</a>. Chia (or chian or chien) has mostly been identified as <i>Salvia hispanica</i> L. Today, chia is grown commercially in its native <a href="http://en.wikipedia.org/wiki/Mexico" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Mexico">Mexico</a>, and in <a href="http://en.wikipedia.org/wiki/Bolivia" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Bolivia">Bolivia</a>,<a href="http://en.wikipedia.org/wiki/Argentina" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Argentina">Argentina</a>, <a href="http://en.wikipedia.org/wiki/Ecuador" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Ecuador">Ecuador</a>, <a href="http://en.wikipedia.org/wiki/Australia" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Australia">Australia</a>, and <a href="http://en.wikipedia.org/wiki/Guatemala" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Guatemala">Guatemala</a>. In 2008, Australia was the world's largest producer of chia.<sup class="reference" id="cite_ref-5" style="line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-5" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;">[6]</a></sup> A similar species, <i><a href="http://en.wikipedia.org/wiki/Salvia_columbariae" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Salvia columbariae">Salvia columbariae</a></i> or golden chia, is used in the same way but is not grown commercially for food. <i>Salvia hispanica</i> seed is marketed most often under its common name "chia", but also under several trademarks.</div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
<br /></div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
<br /></div>
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Now for you recipe today</div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
<br /></div>
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<br /></div>
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<br /></div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
This is a drink that many in Greece enjoy the Watermelon Whizz:</div>
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<br /></div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
this recipe serves 2</div>
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<br /></div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
1 wedge watermelon, weighing about 12 oz/350g</div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
ice cubes</div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
<br /></div>
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decorate fresh mint sprigs</div>
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<br /></div>
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<br /></div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
Cut the rind off the watermelon. Chop the watermelon into chunks, discarding any seeds. </div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
Put the watermelon chunks into a food processor and process until smooth.</div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0.5em; margin-top: 0.4em; text-align: -webkit-auto;">
Place ice cubes in the glasses. Pour the watermelon mixture over the ice and serve decorated with the mint. Enjoy and we'll see you tomorrow here on Life Around The Allergies.</div>
</div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-76849281419815908642012-06-08T17:21:00.001-04:002012-06-08T17:21:21.020-04:00A Gluten-Free Lifestyle III<div dir="ltr" style="text-align: left;" trbidi="on">
Good Morning Readers:<br />
<br />
Today I will wrap up our discussion on a Gluten-free Lifestyle but you need to keep in mind that at the end of the day your health is everything.<br />
<br />
Did you know that wheat can cause leaky gut syndrome? It sure can and what is leaky gut syndrome? The answer is a condition whereby stuff is leaking from your gut into your bloodstream- stuff that shouldn't be there, like toxins(and large molecules like gluten). When people eat wheat, their bodies produce extra amounts of a protein called zonulin.<br />
<br />
The lining of the small intestine is basically a wall of cells that most materials can't pass through on their own. When important vitamins and minerals are present, zonulin tells the passageways in the intestinal wall to open so those nutrients can pass into the bloodstream. The blood then carries the nutrients to other parts of the body, where they can be used to nourish the body.<br />
<br />
But when people eat wheat- not just people with celiac disease, but all people- their zonulin levels rise too high, and the passageways open too much and let things into the bloodstream that shouldn't be there. This increased permeability of the lining of the small intestine, known as leaky gut syndrome, can cause a variety of problems health-wise.<br />
<br />
Wheat is one of the top-eight allergens<br />
Millions of people are allergic to wheat- so many, in fact that it has made it into the top-eight allergen list. Keep in mind that an allergy to wheat is different from celiac disease or other forms of gluten sensitivity. Allergic reactions to wheat can include gastrointestinal distress (stomach upset), eczema, hay fever, hives, asthma, and even anaphylaxis (a severe, whole-body allergic reaction), which is life threatening. Other than the anaphylaxis, these symptoms sound a lot like gluten sensitivity or celiac disease, don't they? That's why sometimes it's hard to tell the difference. That's why sometimes people get allergy testing and find out they're not allergic to wheat- so they're told to go back to a normal diet of pizza, bread and bagels. Not necessarily good advise, because they could actually have gluten sensitivity or celiac disease. So it's important to be properly tested.<br />
<br />
Over all Wheat can mess up your blood sugar levels. Our bodies are designed to work with stable blood sugar levels. When they're up, then down, and all around, it causes a domino effect of not-so-healthy things to occur. Wheat can make you fat. I'm not talking about the kind of "make you fat" that you deserve if you sit around eating donuts all day. I'm talking about the kind that sneaks up on you when you think you're doing everything right, but those getting-tighter-every-day jeans say otherwise.<br />
<br />
Many people have gluten sensitivity or celiac disease and don't know it:<br />
<br />
People complain that they are allergic to dairy because the cheese on their pizza makes them bloat. The reason is most people have heard of lactose intolerance and not gluten intolerance. so of course dairy is the culprit...NOT!!<br />
<br />
Truth is, most people have no idea that they have a gluten sensitivity or celiac disease, so they usually start pointing to all the wrong culprits: cheese (dairy), tomato sauce (acids), or soy. But they're blaming the wrong foods. These people have no idea that the typical American diet comprised of bagels, pasta, pizza, cakes, cookies, and pretzels could be wreaking havoc on nearly system in their bodies, so they continue to eat them and wonder why they don't feel good. No one knows how many people have gluten sensitivity, but estimates are that it may be as high as 50 percent, or even 70 percent, of the population. These are astronomical numbers and it is time to take a stand in your health. Start living the gluten-free lifestyle.<br />
<br />
Time for our recipe of the day.<br />
<br />
Spice-Roasted spring Chicken<br />
<br />
1/3 cup oil (grape seed preferably)<br />
2 lemons, juiced<br />
1 tablespoon ginger, minced<br />
1 tablespoon garlic,crushed<br />
1/4 cup cilantro, chopped<br />
1 2-pound spring chicken<br />
salt to taste<br />
1/2 tablespoon fresh crushed black pepper<br />
<br />
Spice mix<br />
1 1/2 tablespoons cumin (or 2/3 tablespoon powdered)<br />
1 tablespoon coriander seeds (or 2/3 tablespoons powdered)<br />
1 teaspoon red chili powder/ cayenne pepper (add more if you like it hot!)<br />
<br />
Preparation:<br />
<br />
Lightly toast cumin and coriander seeds in skillet. Using a coffee grinder, mill the toasted spices. Mix the ground spices with cayenne, and keep aside.<br />
<br />
Whisk the oil, lemon juice, ginger, garlic and cilantro in a bowl. Add the prepared spice mix and blend well.<br />
<br />
Score the chicken breast and thighs with a sharp knife. Rub the marinade all over the chicken, working well into the slits to ensure that the meat absorbs the flavors. Sprinkle with salt and freshly ground black peppercorns. Let the chicken rest for at least 45 minutes- 1 hour.<br />
<br />
Preheat the oven to 400 degrees. Place the chicken on a baking tray and roast for 40-45 minutes. Baste frequently with the remaining marinade. Add a squeeze of lemon and chopped cilantro before serving.<br />
<br />
Enjoy and we'll see you tomorrow on life around the allergies</div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-17140274794418274782012-06-07T10:57:00.001-04:002012-06-07T10:57:43.600-04:00Gluten-free lifestyle part II<div dir="ltr" style="text-align: left;" trbidi="on">
Good Morning readers:<br />
<br />
Picking up from yesterday the one thing to keep in mind is that the gluten-free diet is exploding in popularity. There is a lot of information about it. The bad news is there's lots of information about it, and not all of it's accurate. If you find conflicting information- and I'll warn you now that you will- dig deeper until you find out which source is correct.<br />
<br />
It doesn't really matter why you're cooking gluten-free, because you are and that is great! Because the gluten-free diet can be the healthiest diet on the planet, it may dramatically improve your health, both physical and emotional.<br />
<br />
Realistically wheat is not good for anyone mainly because humans don't fully digest wheat. It's a simple fact that the human stomach doesn't fully digest wheat. Cows, sheep, and other ruminant animals do just fine with wheat because they have more than one stomach to complete the digestion process. When the partially digested wheat leaves their stomach, it goes to another stomach where it is further broken down, then to another and another until the process is complete. We humans have only one stomach. When the wheat leaves our tummies, it's not fully digested. Those undigested portions begin to ferment, and do you know what the byproduct of fermentation is? Gas, Icky, belchable , fart forming gas. For many people, this accounts for the gas and bloating they feel after they eat wheat, whether they have gluten sensitivity or not.<br />
<br />
Recently, lots of books and articles have been written on the subject of pro-inflammatory foods. These foods are rapidly converted to sugar, causing a rise in the body's insulin levels causing a burst of inflammation at the cellular level. Foods that have wheat in them like cereal, pasta, breads, and bagels. These foods can be high in simple starches; when these are broken down, they act the same as sweet foods, raising blood sugar levels, releasing insulin, and causing inflammation. Truly understand that the inflammation occurs in all people, not just those with wheat or gluten sensitivities.<br />
<br />
Inflammation is not only associated with arthritis but also may be the root of a number of serious conditions, including heart disease, Alzheimer's, and some types of cancer. Consider this: Dr. Nicholas Perricone, renowned author of The Wrinkle Cure, considers inflammation to be the "single most powerful cause of the sign of aging.<br />
<br />
One great tool to use in identifying pro-inflammatory foods is the glycemic index. The glycemic index measures how fast your blood sugar rises after you eat food that contains carbohydrates ( like pasta, potatoes, and bread). It rates foods on a scale 0-100, where water is 0 and table sugar is 100. The lower the glycemic index rating, the less likely the food is to be pro-inflammatory. Foods made from wheat, especially refined wheat, have a glycemic index in the 50-80 plus range, putting them on the high side and classifying them as pro-inflammatory.<br />
<br />
There are many health factors to consider knowing that for most gluten is an every day part of what is eaten. Gluten-free is a wonderful opportunity to change the way your body heals. I will close out my topic on a gluten-free life style tomorrow on Life Around The Allergies.<br />
<br />
Today's allergy free recipe:<br />
<br />
Asparagus and Red Pepper Salad<br />
<br />
4 Large red bell pepper (capsicums),<br />
roasted, pealed and cut lengthwise into<br />
strips about 1/4 inch (6mm) wide<br />
2 tablespoons red or white wine vinegar<br />
1 tablespoon Dijon mustard<br />
2 tablespoons chopped fresh tarragon or 1/2 teaspoon dried tarragon<br />
salt and freshly ground pepper<br />
1pound (500g) asparagus (16-20 spears)<br />
4 fresh tarragon, parsley or watercress sprigs<br />
<br />
Green asparagus spears contrast with bright red pepper strips in this springtime salad, which makes a fitting first course for an elegant supper, offer as a prelude to a roast chicken or a baked gluten-free pasta such as baked penne with eggplant, summer squash and tomatoes.<br />
<br />
To make the dressing, in a food processor fitted with the metal blade or in a blender, combine 1/2 cup (3oz/90g) of the pepper strips with the vinegar and mustard. Puree until smooth. Add the tarragon and season to taste with salt and pepper.<br />
Toss 1/4 cup (2fl oz/60ml) of the dressing with the remaining pepper strips. Set aside both the pepper strips and the remaining dressing.<br />
Cut or snap off the tough, pale, fibrous bottoms from the asparagus spears. If the spears are especially large, peel the tough skin: Using a vegetable peeler and starting about halfway down from the tip, peel away the thin outer skin.<br />
Choose a frying pan large enough to hold the asparagus flat and fill three-fourths full of water. Bring to a boil, add the asparagus spears and boil until just tender, 3-5 minutes; the timing will depend upon the size of the spears. Drain, pat dry with paper towels and let cool.<br />
To serve, spread the asparagus on a platter or divide among individual plates. Top with the dressed pepper strips. Spoon the remaining dressing over the asparagus and pepper strips. Garnish with the herb or watercress sprigs and serve.<br />
<br />
per serving:<br />
Calories 52<br />
Protein 4g<br />
Carbohydrates 10g<br />
Total fat 0g<br />
Saturated Fat 0g<br />
Cholesterol 0mg<br />
Sodium 94mg<br />
Dietary Fibers 3g<br />
<br />
Enjoy today's recipe and remember without our health we have nothing till tomorrow on Life Around The Allergies. <br />
<br /></div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-12220736492557944172012-06-06T13:46:00.001-04:002012-06-06T14:40:01.127-04:00Gluten-free lifestyle<div dir="ltr" style="text-align: left;" trbidi="on">
Good morning readers:<br />
Today I am going to write about a topic that I feel people really need to understand. That health issues you may have do not have to be cured through medication but by changing your diet. What am i talking about you may ask? <b>GLUTEN... </b>Yes gluten is tremendously effecting peoples lives every day and they have no idea. So let me explain what gluten is and what it can do.<br />
<br />
There are a couple of ways to define gluten, and interestingly, the definitions actually contradict each other a bit. Gluten is found in all grains. Rice, corn but we only eliminate wheat, rye and barley on the gluten- free diet. The other definition of gluten is. " A protein found in wheat, rye, and barley."<br />
<br />
Although oats don't contain gluten we avoid them on a gluten free diet because of cross contamination which arise during the production process. Gluten- free means wheat- free but wheat- free doesn't necessarily mean gluten-free. Something that contains malt may be wheat-free but contains barley and there for has gluten because barley is not gluten-free.<br />
<br />
Our society has become accustomed to eating too much gluten; it's the most prevalent food type by far. Here is a list of foods you need to avoid when going gluten-free.<br />
<br />
*Bagels<br />
*Baked goods (cookies,cakes,brownies,and so on)<br />
*Beer<br />
*Bread<br />
*Cereal<br />
*Crackers<br />
*Malt<br />
*Pasta<br />
*Pizza<br />
*Pretzels<br />
*Soy sauce<br />
*Natural flavorings<br />
*Licorice<br />
<br />
Reading labels is going to be part of your life style if you are choosing a healthier you. Even though there is a lot on this list what is great is there is a gluten-free way to make all of these foods. YAY!!<br />
<br />
Going gluten-free is definitely a life style change it takes commitment and dedication to yourself.<br />
People go gluten-free not because they have any conditions, but because they're striving for a healthier lifestyle. Cutting wheat and other gluten-containing grains out of your diet certainly isn't a bad thing and can have significant health benefits if you eat a wholesome, diverse diet. It can also be the key to maintaining your weight!<br />
<br />
Going gluten-free may not be what you want but I think once you realize going on a gluten-free diet may relieve or even completely alleviate certain health problems and more such as:<br />
<br />
*Headaches (including migraines)<br />
*Fatigue<br />
*Gastrointestinal distress (including gas, bloating, diarrhea, constipation, reflux)<br />
*Depression and anxiety<br />
*Joint pain<br />
*Infertility<br />
*Autistic behaviors<br />
*ADD/ADHD behaviors<br />
<br />
This is a lifestyle change but it is a change to a healthier way of living. Our bodies were not designed to have foods containing gluten. Our bodies can rebel against those foods in ways that can sometimes severely compromise our health, and for many people, the gluten-free diet is the best- sometimes the only- treatment.<br />
<br />
When going gluten free remember one thing when creating your new diet: I f man made it don't eat it. Especially processed foods. Unique gluten-free grains-that-aren't-really-grains-but-we-call-them-grains like quinoa, millet, buckwheat, and teff. They're nutritionally powerhouses loaded with vitamins and minerals, fiber, and protein- and they offer unique flavors and diverse consistencies. They offer a great break from rice, corn, and potatoes and are much healthier.<br />
<br />
Many people who start a gluten-free lifestyle are doing so because of health issues, and that means they have little or no choice in the matter. When people are forced to make changes in their routine, especially changes that affect what they can and can't eat, they're not always so quick to see how fun it truly can be. I understand people may frown on going down this path but I promise you there are many reasons to be excited about a gluten-free lifestyle.<br />
<br />
I will continue with the gluten free lifestyle tomorrow: I promise that what you will truly understand that at the end of the day we have our health and without it we have nothing!!! So make a positive life change for yourself and after the next few days of understanding how a gluten-free lifestyle can change your life you will forever be glad you had a chance to read Life Around the allergies.<br />
<br />
Now for today's allergy free recipe:<br />
<br />
Mexican Lasagna Approximately 8 serving for this dish.<br />
<br />
1 package Tinkyada (8 ounces) Lasagna rice noodles<br />
1 pound lean ground beef<br />
1 medium onion, chopped (1/2 cup)<br />
1/4 cup chopped fresh cilantro<br />
2 teaspoons chili powder<br />
1 container (15 ounces) ricotta cheese but if dairy sensitive use a tofu substitute.<br />
1 jar (24 ounces) salsa<br />
1 cup vegan shredded Monterey Jack cheese (4 ounces)<br />
<br />
Heat oven to 375*, cook and drain noodles as directed on package. Cook beef, onion, cilantro and chili powder in 10- inch skillet over medium heat, stirring occasionally, until beef is brown; drain.<br />
Place 5 of the noodles in bottom of ungreased rectangular pan, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta (or tofu substitute) cheese and 1 1/4 cups of salsa. Repeat with remaining noodles, beef mixture, ricotta (or tofu substitute) cheese and salsa. Sprinkle with Vegan Monterey Jack cheese.<br />
<br />
Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.<br />
1 serving calories 375 ( calories from fat 160); Fat 18g (saturated 9g) Cholesterol 60mg Sodium 690mg; Carbohydrate 31g (dietary fiber 3g); Protein 25g<br />
<br />
Enjoy have a healthy day and we'll see you tomorrow on Life around the allergies<br />
<br /></div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-22654261452381265042012-06-05T11:26:00.001-04:002012-06-05T11:26:49.864-04:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
<i><b>Good morning readers today I want to discuss mold allergies. With all the wet weather we have been having there are many who have allergies to mold and probably don't even know it. So what can mold allergies do? <span class="views-field-title">
<span class="field-content"> </span></span></b></i></div>
<div class="fir2">
<i><b>
<strong>Mold & Mildew Allergies </strong>
</b></i></div>
<i><b>
</b></i>
<br />
<div class="views-field-body">
<div class="field-content">
<div style="font-family: Verdana,sans-serif;">
<i><b>As you probably already
know, molds are something you should stay away from. Inhaling or
touching them can cause immediate or delayed symptoms, including
sneezing and runny nose. Exposure to mold can even affect non-allergic
people, irritating the eyes, skin, nose, throat, and lungs.<br /><br />Mold
reproduces through tiny airborne spores. When they land on a wet
surface, mold can start to grow indoors. Since mold needs moisture to
survive, the trick is to keep your home dry. Places to guard against
mold are: basements, bathrooms, shower stalls, refrigerator drip trays,
house plants, humidifiers and garbage pails. </b></i></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<i><b>
If you have a mold allergy, your immune system overreacts when you
breathe in mold spores. This reaction triggers a cascade of reactions
that lead to allergy symptoms. Like other allergies, a mold allergy can
make you cough, make your eyes itch and cause other symptoms that make
you miserable. In some people, mold allergy is linked to asthma and
exposure causes restricted breathing and other airway symptoms.
</b></i></div>
<div style="font-family: Verdana,sans-serif;">
<i><b>
If you have a mold allergy, the best defense is to reduce your exposure
to the types of mold that cause your reaction. While it isn't always
possible to avoid mold allergy triggers, medications can help keep mold
allergy reactions under control.</b></i></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<i><b> <span style="font-size: x-small;">Mold and mildew are fungi. They
differ from plants or animals in how they reproduce and grow. The
"seeds," called spores, are spread by the wind outdoors and by air
indoors. Some spores are released in dry, windy weather. Others are
released with the fog or dew when humidity is high.</span><span style="font-size: x-small;">Mold spores can deposit on the
lining of the nose and cause hay fever symptoms. They also can reach the
lungs, to cause asthma or another serious illness called allergic
bronchopulmonary aspergillosis.</span><span style="font-size: x-small;">Sometimes the reaction is
immediate, and sometimes the reaction is delayed. Symptoms often worsen
in a damp or moldy room such as a basement; this may suggest mold
allergy.</span></b></i></div>
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">At the end of the day the best way to protect yourself from mold allergies is to keep your home dry and make sure to keep your living conditions clean. Something as simple as wiping down your shower can eliminate the threat of fungi in your bathroom.</span></b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">Because it is almost summer I want to do a nice simple smoothie recipe that overall is allergy free but at the same time fun tasty and if you want you can even spice it up as and adult beverage so enjoy and have fun.</span></b></i></span><br />
<br />
<br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">The Forest fruit smoothie</span></b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">serves 2</span></b></i></span><br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">1 1/2 cups orange juice (organic preferably) </span></b></i></span><br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">1 banana, sliced and frozen</span></b></i></span><br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">3 cups frozen fruits ( such as blueberries, raspberries and blackberries)</span></b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">Decorate with slices of fresh strawberry</span></b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">Pour the orange juice into a food processor ( or use my favorite the Ninja) Add banana and half of the forest fruits and blend until smooth.</span></b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">Add the remaining forest fruits and blend until smooth. Pour the mixture into tall glasses and decorate the rims with slices of fresh strawberry. Add straws and serve. Have a great day and I'll have a new recipe for you to enjoy allergy free.</span></b></i></span><br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;">Till tomorrow on life around the allergies</span></b></i></span><br />
<span style="font-family: Arial,Helvetica; font-size: x-small;"><i><b><span style="font-family: Verdana,sans-serif;"> </span></b></i></span></div>
</div>
</div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-71799727572601040702012-06-04T20:20:00.001-04:002012-06-04T20:20:05.385-04:00Eating allergy free<div dir="ltr" style="text-align: left;" trbidi="on">
Good afternoon allergy sufferers.. Yes I know it has been a while but I am back and I'm here to stay. Wow!!! allergy season is in full bloom hopefully your taking your supplements and if need be your medication to at least get some relief. I am going to dedicate this blog to putting delicious allergy free recipes on a regular basis and I guarantee that they will be full of flavor. My goal is to do a live video for you to be able to follow step by step cooking in the kitchen. Be back tomorrow and enjoy today's recipe.<br />
<br />
<h2 class="title">
Honey Mustard Chicken/Pork Marinade </h2>
<h2 class="title">
</h2>
<div>
I love that this recipe uses ingredients I keep on hand. The meat
doesn’t need to marinade very long, making it ideal for last minute
company. The flavor is absolutely wonderful so enjoy and have fun eating allergy free. <em>Make sure you grill extra to top a salad for tomorrow’s lunch! </em><strong>This makes enough marinade for 1 pound of chicken breasts. I would double or triple marinade recipe and freeze it for future use</strong></div>
<br />
<strong>Ingredients:</strong><br />
<ul>
<li> 1/2 cup Honey</li>
<li> 1/2 cup Dijon Mustard</li>
<li> 1 Tbsp Lemon Juice</li>
<li> 1/2 tsp Salt</li>
</ul>
<br />
<div>
<strong>Directions:</strong></div>
<div style="padding-left: 30px;">
1. Blend ingredients.</div>
<div style="padding-left: 30px;">
2. Marinade meat for at least 30 minutes.</div>
<div style="padding-left: 30px;">
3. Grill or bake as usual.</div>
<h2 class="title">
</h2>
<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-55739051285477488942011-09-24T22:49:00.002-04:002011-09-24T22:49:37.732-04:00Hay FeverWhat is hay fever?<br />
<br />
Hay fever (allergic rhinitis) is your body’s response to an allergen, such as pollen, dust or mold. Symptoms of hay fever include a runny nose, congestion, sneezing, watery eyes, itching, and coughing. Though symptoms of hay fever are similar to those of a common cold, hay fever symptoms usually last for longer periods of time or appear only after exposure to a specific allergen.<br />
<br />
If you have hay fever, your body interprets an allergen that it is exposed to, such as pollen, as a foreign intruder and mounts an immune response. In essence, it is as if your body is fighting the allergen as if it were a bacterial or viral infection, which results in the symptoms of a cold.<br />
<br />
The most common types of allergens responsible for hay fever include tree pollens, grass, ragweed, and mold. Your symptoms may change when the amount and type of allergens change, depending on the time of year, your location, and the weather. Various media outlets in your area may publish daily levels of common allergens like tree pollen or grass pollen, which may help you cope with hay fever.<br />
<br />
Though inconvenient and sometimes uncomfortable, hay fever is usually not a life-threatening or severe medical condition. For many people, effective treatment includes avoiding the allergens that trigger the body’s immune response and taking prescription antihistamines, decongestants, or steroids. In severe cases, allergy injections may be required.<br />
<br />
What are the symptoms of hay fever?<br />
<br />
The symptoms of hay fever include congestion, itchy and watery eyes, and other symptoms similar to those of a common cold. The symptoms you experience immediately after exposure to an allergen may differ from symptoms you experience the next time you are exposed to that allergen or after chronic exposure to an allergen.<br />
<br />
Runny nose and nasal congestion<br />
Watery or itchy eyes<br />
Sneezing<br />
Cough<br />
Itchy nose, roof of mouth or throat<br />
Sinus pressure and facial pain<br />
Swollen, blue-colored skin under the eyes (allergic shiners)<br />
Decreased sense of smell or taste<br />
<br />
Your hay fever symptoms may start or worsen at a particular time of year, triggered by tree pollen, grasses or weeds, which all bloom at different times. If you're sensitive to indoor allergens, such as dust mites, cockroaches, mold or pet dander, you may have year-round symptoms. Many people have allergy symptoms all year long, but their symptoms get worse during certain times of the year. <br />
<br />
Those of us with allergies especially sever understand that no day is ever the same. Feeling good on a regular basis is what we strive for but the possibility is very slim. <br />
<br />
Now for an allergy free recipe I hope you will enjoy.<br />
<br />
Rosemary-Lemon Roast Beef<br />
<br />
The secret to making this flavorful roast is to cut slits in the surface and fill them with the garlic-herb mixture so that the taste penetrates the meat. Because the recipe serves 12, it makes a wonderful party dish.<br />
<br />
1/4 cup fresh rosemary, minced, or 11/2 tablespoon dried rosemary, crumbled<br />
2 cloves garlic, minced<br />
2 teaspoons grated lemon rind<br />
1/2 teaspoon black pepper<br />
41/4 pounds beef sirloin tip or top round roast, tied<br />
1/4 teaspoon salt<br />
<br />
1. Preheat the oven to 350'F Line a roasting pan with aluminum foil. In a small bowl, mix the rosemary, garlic, lemon rind, and 1/4 teaspoon of the pepper. Using a narrow sharp knife, make 12 slits, each 3/4 inch long and 1 inch deep, across the top of the roast. Use a chopstick to widen the slits and then to push a rounded 1/4 of the garlic-herb mixture into each one. Sprinkle the roast with any remaining mixture, the salt, and the remaining 1/4 teaspoon of pepper.<br />
<br />
2. Place the roast on a rack in the roasting pan and roast for 1 hour 20 minutes for medium-rare or until a meat thermometer registers 140'F for medium, roast 11/2 hours or to 160'F Let stand for 15 minutes before carving. Serve with baked sweet potatoes and steamed green beans. Serves 12.<br />
<br />
Preparation time: 15 min. Cooking time 1HR.20MIN Standing time 15 min<br />
<br />
Per serving calories 268: Saturated fat 2g<br />
Total fat 16g: Protein 47g. Carbohydrates 0g;<br />
Fiber 0g; Sodium 156mg; Cholesterol 230mg<br />
<br />
<br />
I hope you enjoy this recipe and we'll see you next time on Life Around The Allergies.Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-48018821114967373242011-08-22T17:17:00.000-04:002011-08-22T17:17:19.636-04:00Good afternoon readers sorry have been mia but I am back and excited in sharing new recipes and ideas with you along with informative information in regards to allergies.<br />
<br />
Shellfish allergy:<br />
<br />
Although shellfish allergy occurs more often in adults and older children, it can appear at any age and can be caused by foods that had been previously eaten without any problems. Most people who are allergic to one type of shellfish are often allergic to other types of shellfish. Many people with shellfish allergy will not lose the allergy.<br />
<br />
Shellfish allergy usually develops in young adults. In fact, it is the most common significant food allergy reported by adults and is considered life-long. Along with peanuts and tree nuts, shellfish are the most frequent triggers of anaphylactic reactions. Approximately 12 million Americans suffer from food allergy, with 6.9 million allergic to fish and/or shellfish.<br />
<br />
Shellfish is divided into two different categories, molluscs and crustaceans. Molluscs have a hinged two-part shell and include abalone, clams, oysters, mussels, and squid or calamari. Crustaceans have jointed legs, a hard shell and no backbone. They include lobsters, crayfish, craw fish, prawns, crab and shrimp. <br />
<br />
Example of Shellfish:<br />
<br />
abalone<br />
clams<br />
cockle<br />
sea urchin<br />
crab, all kinds<br />
craw fish, crayfish, ecrevisse<br />
kamaboko<br />
lobster (langouste, langoustine, coral, tomalley)<br />
mussels<br />
oysters<br />
prawns<br />
scallops<br />
shrimp (crevette)<br />
snails, escargot<br />
squid, calamari<br />
<br />
Foods Likely to Contain Seafood (Fish or Shellfish)<br />
<br />
antipasto<br />
caponata<br />
fish food<br />
gelatin, marshmallows<br />
lip balm/lip gloss<br />
Marinara sauce<br />
pizza toppings<br />
Puttanesca Sauce<br />
salad dressings<br />
sauces<br />
sushi, sashimi<br />
vitamins <br />
A severe allergic reaction to shellfish called anaphylaxis can be life-threatening if it interferes with your breathing. An anaphylactic reaction is a medical emergency that requires treatment with an epinephrine (adrenaline) injection and a trip to the emergency room. Signs and symptoms of anaphylaxis include:<br />
<br />
A swollen throat or a lump in your throat (airway constriction) that makes it difficult for you to breathe<br />
Shock, with a severe drop in your blood pressure<br />
Rapid pulse<br />
Dizziness, lightheadedness or loss of consciousness<br />
<br />
<br />
Recipe of the day:<br />
<br />
Chicken wraps<br />
<br />
1/2 pound boneless skinless chicken thighs<br />
1/2 teaspoon Chinese 5- spice powder<br />
1/2 cup canned bean sprouts, rinsed and drained<br />
2 tablespoons sliced almonds if you don't have allergy<br />
2 tablespoons minced green onion <br />
2 table spoons soy and gluten free soy sauce<br />
4 teaspoons hoisin sauce (peanut butter free)<br />
1 to 2 teaspoons hot chili sauce with garlic*<br />
4 large leaves romaine, iceberg or bibb lettuce<br />
*Hot chili sauce with garlic is available in the Asian foods section of most large supermarkets. Just make sure to look at the ingredients.<br />
<br />
1. Preheat oven to 350'F Place chicken thighs on baking sheet; Sprinkle with 5- spice powder. Bake 20 minutes or until chicken is cooked through. Cool.<br />
2. Dice chicken. Place chicken, bean sprouts, almonds, green onion, soy sauce substitute, peanut soy free hoisin sauce and chili sauce in large bowl. Stir until blended. To serve, spoon 1/3 cup chicken mixture onto each lettuce leaf; roll or fold as desired.. Makes 4 servings<br />
<br />
Thank you for visiting life around the allergies your one stop blog for allergy information and allergy free recipes.<br />
<br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-36637851037086067402011-06-30T11:10:00.000-04:002011-06-30T11:10:26.736-04:00Asthma and Allergies1<br />
Nothing is more essential to<br />
our well-being than the ability<br />
to breathe. Most of us breathe<br />
in and out all day long without<br />
even giving it a thought. Yet<br />
millions of people in the United<br />
States are not so lucky. They<br />
suffer from asthma or allergies.<br />
For people with asthma, taking a<br />
breath can be extremely difficult.<br />
For people with allergies, the air<br />
they breathe can be filled with<br />
substances that cause<br />
discomfort or worse.<br />
Asthma is a chronic lung disease<br />
in which air passages get<br />
inflamed. When this happens,<br />
airways narrow and it is difficult<br />
for air to move from the nose and<br />
mouth to the lungs. In the United<br />
States, this disease affects millions<br />
of people, many of them<br />
children. In fact, asthma is the<br />
most common chronic childhood<br />
disease, affecting 1 out of every<br />
20 children. The number of people<br />
with asthma has been<br />
increasing since the 1980s. The<br />
disease affects people of all ages<br />
and races and both sexes.<br />
However, asthma is more common<br />
in children than adults. It is<br />
also more common in African<br />
Americans and Hispanics than whites<br />
An asthmatic, or a person with<br />
asthma, responds differently to<br />
certain substances than a person<br />
who does not have the disease.<br />
For an asthmatic, these substances<br />
become triggers. A trigger<br />
is a factor that can bring on<br />
the symptoms of asthma or make<br />
the condition worse. For an asthmatic,<br />
triggers can include household<br />
or industrial chemicals,<br />
tobacco smoke, dust, changes in<br />
weather, and exercise. Exposed<br />
to a trigger, an asthmatic might<br />
experience tightness in the chest,<br />
coughing, wheezing, and shortness<br />
of breath.<br />
Like asthma, allergies also affect<br />
millions of people. An allergy is<br />
the body’s overreaction to<br />
certain substances, called<br />
allergens. An allergic person<br />
responds differently to<br />
allergens than does a person<br />
with no allergies.<br />
Some of the most common<br />
allergens include dust<br />
mites, cockroach droppings,<br />
animal dander,<br />
grass, insect venom from<br />
stings, medications, and<br />
certain foods. An allergic<br />
reaction can range from<br />
sneezing and itching to<br />
swelling of the throat and loss of<br />
consciousness. As with asthma,<br />
allergic reactions can be severe<br />
and even fatal.<br />
Fortunately, there are many promising<br />
areas of research on allergies<br />
and asthma. Scientists are working<br />
to discover what causes asthma<br />
and allergies, how to prevent<br />
them from occurring, and how to<br />
treat them. But it is also vital that<br />
everyone who suffers from asthma<br />
or allergies have a basic understanding<br />
of these ailments. This<br />
book contains information that<br />
will help asthmatics and allergy<br />
sufferers take charge of their own<br />
health so that they can lead full,<br />
active lives.<br />
<br />
Allergy Free Recipe of the day:<br />
<br />
<br />
Easy Sauteed fish fillets<br />
<br />
4 servings<br />
<br />
Active Time: 15 minutes<br />
<br />
Total Time: 15 minutes<br />
<br />
<br />
Ingredients<br />
<br />
1/3 cup all-purpose flour<br />
1/2 teaspoon salt<br />
Freshly ground pepper to taste<br />
1 pound Pacific sole, haddock or other white fish fillets, cut into 4 portions<br />
1 tablespoon extra-virgin olive oil<br />
<br />
1. Combine flour, salt and pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).<br />
2. Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve immediately.<br />
<br />
Nutrition<br />
<br />
Per serving: 175 calories; 5 g fat ( 1 g sat , 3 g mono ); 54 mg cholesterol; 9 g carbohydrates; 23 g protein; 0 g fiber; 383 mg sodium; 421 mg potassium.<br />
<br />
Have a healthy day and we will see you back here at life around the allergies.Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-90222454493979999472011-06-23T21:19:00.000-04:002012-07-03T09:12:57.615-04:00Anaphylaxis(What it can do)<div dir="ltr" style="text-align: left;" trbidi="on">
Anaphylaxis refers to a rapidly developing and serious allergic reaction that affects a number of different areas of the body at one time. Severe anaphylactic reactions can be fatal. Most people experience allergy symptoms only as a minor annoyance. However, a small number of people are susceptible to a reaction that can lead to shock or even death.<br />
<br />
Anaphylaxis is often triggered by substances that are injected or ingested and thereby gain access into the blood stream. An explosive reaction involving the skin, lungs, nose, throat, and gastrointestinal tract can then result. Although severe cases of anaphylaxis can occur within seconds or minutes of exposure and be fatal if untreated, many reactions are milder and can be ended with prompt medical therapy.<br />
<br />
<br />
Common causes of anaphylaxis include food, medication, insect stings, and latex. Food allergy is believed to be the leading cause of anaphylaxis outside the hospital setting. The CDC reported that food allergies result in over 300,000 ambulatory-care visits a year among children.<br />
<br />
A study showed that teens with food allergy and asthma appear to be at the highest risk for a reaction, because they are more likely to take risks when away from home, are less likely to carry medications, and may ignore or not recognize symptoms.<br />
<br />
What are the symptoms of an anaphylactic reaction?<br />
<br />
An anaphylactic reaction may begin with a tingling sensation, itching, or a metallic taste in the mouth. Other symptoms can include hives, a sensation of warmth, wheezing or other difficulty breathing, coughing, swelling of the mouth and throat area, vomiting, diarrhea, cramping, a drop in blood pressure, and loss of consciousness. These symptoms may begin within several minutes to two hours after exposure to the allergen, but life-threatening reactions may get worse over a period of several hours.<br />
<br />
In some reactions, the symptoms go away, only to return one to three hours later. This is called a “biphasic reaction.” Often these second-phase symptoms occur in the respiratory tract and may be more severe than the first-phase symptoms. Studies suggest that biphasic reactions occur in about 20% of anaphylactic reactions.<br />
<br />
How can I determine if I’ve had anaphylaxis?<br />
<br />
Anaphylaxis is highly likely to be occuring when any ONE of the following happens within minutes to hours after ingestion of the food allergen:<br />
<br />
1. A person has skin symptoms or swollen lips and either :<br />
<br />
Difficulty breathing, or<br />
Reduced blood pressure (e.g., pale, weak pulse, confusion, loss of consciousness)<br />
<br />
2. A person was exposed to a suspected allergen, and two or more of the following occur:<br />
<br />
Skin symptoms or swollen lips<br />
Difficulty breathing<br />
Reduced blood pressure<br />
Gastrointestinal symptoms (i.e., vomiting, diarrhea, or cramping)<br />
<br />
3. A person was exposed to a known allergen, and experiences:<br />
<br />
reduced blood pressure<br />
<br />
Anaphylaxis is no joke and for those of you who have never gone through it or have seen it response time is of the essence. Epinephrin is what will save a persons life if you have never seen or administered and Epinephrin pen do your research you could save someones life one day.<br />
<br />
Today's allergy free recipe. <br />
This recipe I did some research on and I found what I was looking for this recipe is from Miami Spice a cook book written by Steven Raichlen.<br />
<br />
Ropa Vieja<br />
<br />
The recipe is a mainstay of the Cuban-American diet. This recipe is made with skirt steak, a stringy cut of meat with the poetic name of fajita("girdle") in Spanish. Skirt steak can be found at Hispanic markets, Jewish butcher shops, and at an increasing number of supermarkets. Flank steak make an acceptable substitution.The needs to be boiled with aromatic vegetables. The resulting broth makes a fabulous soup- literally means "old clothes," and is an apt description of the shredded appearance of meat. It is traditionally served with white rice and plantains.<br />
<br />
Serves 4:<br />
<br />
11/2 pounds skirt steak<br />
1 small onion, quartered <br />
1 tomato, quartered<br />
1 carrot, cut into 1-inch pieces<br />
2 cloves garlic, peeled<br />
<br />
To Finish The Dish<br />
2 tablespoons olive oil<br />
2 cloves garlic, minced<br />
1 small onion, thinly sliced<br />
1/2 green bell pepper, cored, seeded, and thinly sliced<br />
1/2 red bell pepper, cored, seeded, and thinly sliced<br />
1/2 teaspoon ground cumin, or to taste<br />
1/3 cup tomato puree<br />
3 tablespoons dry white wine<br />
salt and freshly ground pepper, to taste<br />
<br />
1. Combine the beef, quartered onion , tomato, carrot and garlic cloves with 6 cups of water in a large pot. Bring to a boil over a high heat. Skim off the scum that rises to the surface. Reduce the heat and simmer the beef, uncovered, skimming often<br />
until tender, 30 to 40 minutes.<br />
2. Strain the meat, reserving the broth for soup. Let the meat cool. Tear it along the grain into thick strips.<br />
3. Heat the oil in a large nonreactive frying pan over medium heat. Add minced garlic, sliced onion, and bell peppers and cook until soft but not brown 3 to 4 minutes. Stir in the meat, cumin, tomato puree, wine and salt and pepper. Cook until the meat is well coated with sauce and the sauce is reduced and flavorful, about 5 minutes. Correct the seasonings, adding salt and pepper to taste. <br />
<br />
Enjoy this tropical delight if you like any of the recipes I have been posting please leave a comment on the blog.<br />
<br />
Till next time readers on life around the allergies.<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-5805482127034065182011-06-22T16:19:00.000-04:002011-06-22T16:19:03.053-04:00Animal Dander is Today's TopicAccording to studies published in the Journal of Allergy and Clinical Immunology, scientific journal of the American Academy of Allergy, Asthma and Immunology (AAAA&I) up to 10% of the general population and 40% of allergic individuals react to cats and dogs. Allergy to cats is twice as common as allergy to dogs. In most areas of the country approximately 50% of homes will have a dog or cat living indoors. Many of the homes where there is no pet living inside still contain enough dander to cause an allergic reaction.<br />
<br />
<br />
The following information is courtesy of Larry and Shirlee Kalstone who make Allerpet. Shirlee is also the author of Allergic To Pets? The Breakthrough Guide To Living With The Animals You Love.<br />
<br />
"One of the major causes of allergic reactions to dogs and cats is not the hair or fur, but what's under it: dander or old skin scales (similar to, only much smaller than dandruff on the human scalp) which are constantly shed into the environment. These allergens are extremely tiny, like microns of dust or powder, that allergy sufferers seldom, if ever, know are circulating in the air, clinging to furniture, draperies and wall coverings. If a dog or cat has been in the family for a long time, its dander will have permeated the entire house.<br />
<br />
Dander occurs naturally as the epidermis, or the outer layer of skin, renews itself. The epidermis of dogs and cats is quite thin; it is made up of many layers of cells which are constantly pushing upward to replace the cells above. As this process takes place about every 21 days, the outer cells die and flake off into the environment as dander. It has been found, incidentally, that the epidermal turnover is more rapid in breeds that are groomed frequently and especially in breeds that are prone to various forms of dry and oily seborrhea (Cocker and Springer Spaniels, West Highland White Terriers, Irish Setters to name a few). Instead of the normal 21 days cycle, the epidermal turnover of seborrheic dogs is 3 to 4 days.<br />
<br />
In dogs, saliva and urine are also potential sources of allergens. They are deposited on the fur through licking and urination. When the hair dries, the microscopic particles flake off, become airborne and trigger the symptoms that characterize allergies to pets. Cats produce another major allergen, Fel d 1, in the sebaceous glands of the skin and in their saliva. Fel d 1 is deposited on the fur from sebaceous gland secretions and through saliva when cats lick themselves clean."<br />
<br />
Why do I react so quickly when I am near an animal?<br />
<br />
People who are allergic to animals can tell you their personal experiences, just like they have told them to us, about reacting very quickly when they walk into a room where there is animal dander in the air. Symptoms like itchy, watery eyes, sneezing and other sinus problems occur immediately. The truth is that it does not take a lot of animal dander to cause an allergic reaction, and it is so small and light that it remains airborne for long periods of time. Consequently, it is often readily available to be breathed in and begin causing a problem. Unfortunately, handling the animal is not a necessary prerequisite to having an allergic reaction. If an animal has been in a home for even a few weeks, there will be enough dander in the air to cause an allergic reaction.<br />
<br />
Are there certain "non-allergenic" breeds of cats and dogs?<br />
<br />
Unfortunately there are no known breeds of either cats or dogs that do not produce allergenic pet dander. Recently, however, it has been observed that male cats produce more allergen (Fel d1) than female cats. There are also some breeds of dogs that produce Can f1, dog allergen, faster than others. Any breed of dog that often suffers from skin problems, like West Highland White Terriers, is likely to produce more allergenic protein. If you are allergic to dogs or cats and have neither, it is not advisable to own one, even if it is one of the breeds that produces less allergen.<br />
<br />
I don't have a cat, so why do I react to my home as if I have one?<br />
<br />
Even if you live in a home where furry pets have never lived, animal dander can be present. Since pet dander is very small and light, it can attach itself to your clothes when you are away and ride back into your home undetected. It can also come in on the clothes of your children or guests. Animal dander has been found in many public places, like school classrooms, in quantities high enough to cause an allergic reaction. Many homes without pets have been tested, and similar results have been found. If you have moved into a home where a pet has lived, it will take a year or more for all of the pet dander there to lose its potency.<br />
<br />
<br />
Because pet dander, especially cat dander, is small and sticky it adheres to everything - floors and carpets, walls, furniture, lamp shades, even ceilings. In order to remove it, every part of your home should be vacuumed with a true HEPA vacuum cleaner. If you have hard surface floors, they should be mopped weekly. If you install a high efficiency furnace filter, like 3M's Ultra Allergen, you should leave your furnace fan running by setting the fan to "on" rather than "auto". Regular use of Quick Bath Pet Wipes to remove pet dander and soften your pet's skin will help keep pet dander from getting airborne. Finally, run a true HEPA air cleaner in your bedroom to remove airborne dander. One other thing to remember dander crystallizes and unless sanitized and disinfected can remain on surfaces up to ten years.<br />
<br />
Allergy free recipe of the day:<br />
<br />
Best Ever Sloppy Joes<br />
Double, triple, or quadruple this recipe when you host a birthday party for your children's friends or whenever you have your friends over to watch a game. Spoon several heaping spoonfuls of hamburger mix on top of a toasted gluten-free bun. Now close your eyes and savor the spicy harmony of flavors. <br />
<br />
Preparation time: 15 minutes <br />
Cooking time: 10 minutes <br />
Yield: 4 servings <br />
<br />
1 tablespoon olive oil <br />
1 pound lean ground beef<br />
1 medium onion, diced <br />
1. green pepper, diced <br />
1 teaspoon chili powder <br />
1. teaspoon cayenne pepper <br />
1 teaspoon paprika <br />
~ teaspoon cumin <br />
1 teaspoon yellow mustard <br />
1/2teaspoon garlic powder <br />
y. teaspoon salt <br />
y. teaspoon pepper <br />
1 tablespoon brown sugar<br />
2 teaspoons cider vinegar <br />
2 tablespoons gluten-free Worcestershire sauce<br />
8-ounce can tomato sauce <br />
1. 1n a medium skillet over medium-high heat, brown the ground beef, onion, and green pepper in oil, breaking the meat up with a fork. <br />
2. Stir in the chili powder, cayenne pepper, paprika, cumin, mustard, garlic powder, salt, pepper, brown sugar, vinegar, Worcestershire sauce, and tomato sauce and simmer for 10 minutes, stirring often. You may also substitute ground turkey or lamb instead of the beef if beef allergy.<br />
<br />
Per serving: Calories: 257; Total fat: 10g; Saturated fat: 3g; Cholesterol: 68mg; Sodium: 829mg; Carbohydrates: 16g; Fiber: 3g; Sugar: 9g; Protein: 3g. <br />
Hope you enjoy and till next time here at life around the allergiesAnonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-75801663706263291922011-06-20T19:59:00.000-04:002011-06-20T19:59:51.438-04:00Summer Allergies getting to you?With each change of the season, it brings with it changes to our outdoor and indoor environment. And, simply put, this means that any season can be ‘allergy season’ depending on each persons environmental changes, as well as each person’s unique sensitivities. If you find yourself suffering from allergies more so in the warm summer months, below, are some common causes of summer allergies, as well as tips to help you prevent and minimize their severity.<br />
<br />
This spring, physicians all over the country are reporting record numbers of patients flocking to their offices with hay fever symptoms. It seems that with every passing year, more and more local pollen count records are being shattered, and more and more people are developing allergies. While the reasons for this aren't exactly clear, some allergists are theorizing that climate change, namely global warming, might be at least partially responsible. Many areas of the country are noting elevated temperatures, milder winters, longer rainy seasons -- all of which translate into longer and more intense pollen seasons. Have you wondered why pollen allergy seasons seem to keep getting worse?<br />
<br />
<br />
Wash Your Hair Before Bed – Just like a television screen, hair has an electrical charge that attracts and holds tiny pollen and dust particles throughout the day. This is especially so during the summer, when we’re outdoors more. Climbing into bed without showering and washing your hair first, rubs all those allergy-triggering particles onto your pillow and bedsheets, which then in turn make their way into your nose and eyes. To prevent nighttime allergen transfer, simply shower and wash your hair before bed each night. Also, choose natural fabric linens such as cotton or linen, instead of synthetic fabrics, since natural fibers attract half the pollen that static-prone synthetics do.<br />
<br />
Avoid Being Outdoors Between These Hours – During the summer months, heat-induced ozone and grass pollen levels peak between the hours of 10 am and 2 pm, which make for prime conditions to trigger allergy symptoms. Even more so, when it is also windy and dusty, or after a brief storm. To avoid this environmental allergy trigger, try to stay indoors during these hours, and enjoy the outdoors earlier in the morning, and after 2 pm.<br />
<br />
There is no doubt that this is one of the worst allergy seasons in history. Being proactive in every way can at least help those of you are on the severe side. <br />
<br />
Today's recipe Enjoy and we'll see you next time readers.<br />
<br />
Chicken Saute Provencale<br />
<br />
2 tablespoons olive oil <br />
4 skinless, boneless chicken breast halves, 4-5 oz (125-155 g) each <br />
1/3 cup (1 1/2 oz/45 g) finely chopped <br />
yellow onion <br />
<br />
2 large cloves garlic, minced <br />
1/2 teaspoon salt <br />
1/4 teaspoon freshly ground pepper <br />
1/2 cup (4 fl oz/125 ml).dry white wine <br />
1 cup (6 oz/185 g) peeled, seeded and <br />
chopped tomatoes <br />
1 tablespoon chopped fresh marjoram or oregano or 1 teaspoon dried marjoram or oregano <br />
1 tablespoon chopped fresh parsley<br />
4 fresh marjoram or parsley sprigs <br />
<br />
<br />
NUTRITIONAL ANALYSIS PER SERVING: <br />
<br />
<br />
Calories 222<br />
Protein 27g<br />
Carbohydrates 4g<br />
Total Fat 8g<br />
Saturated Fat 1g<br />
Cholesterol 66mg<br />
Sodium 354mg<br />
Dietary Fiber 0g<br />
<br />
<br />
This aromatic saute, quick and simple to prepare, is rich with the flavors of garlic, wine and tomatoes, <br />
<br />
This aromatic saute, quick and simple to prepare, is rich with the flavors of garlic, wine and tomatoes.<br />
<br />
In a large nonstick frying pan over medium heat, warm the oil When hot, add the chicken, onion, garlic, salt and pepper and cook, turning the chicken once, until lightly browned, 2-3 minutes on each side, Add the wine and bring to a boil. Add the tomatoes and chopped marjoram or oregano and return to a boil. Reduce the heat to low, cover partially and cook until the sauce has thickened a little and the chicken is opaque throughout when cut into with a knife, 5-7 minutes. <br />
Using tongs or a slotted spoon, transfer the chicken to a warmed platter. Spoon the sauce over the top: sprinkle with the parsley and garnish with marjoram or parsley sprigs, Serve at once. <br />
Serves 4 <br />
<br />
Enjoy readers and we'll see you next time here at Life around the allergies.Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-80433126904693437372011-06-17T13:18:00.001-04:002011-06-17T13:23:03.080-04:00Coping with ChangeWelcome back allergy sufferers,<br />
<br />
This season is one of the worst in history when it comes to allergies. People who usually don't suffer from allergies are suffering this year so those who have always have had are miserable. Mold spores are high, pine is high, birch is high, oak is high need I say more. How are you coping with it? Are you taking medication? Are you seeing an allergist and getting shots? Have you seen an allergist? Are you seeing a Chiropractor? Yes believe it or not they can help because it is part of keeping the body in alignment. Allergies can be debilitating only if you let them take control of them do not let them take control of you. Having 47 different allergies I struggle every day to live a normal life one way or another something gets to me especially the moment I leave my house. I get my 7 shots every week and I take all my medications to balance each day. I keep on going I do not go to other persons home especially if they have animals. It is about knowing your poison and protecting yourself from it.<br />
<br />
Changing your diet is important as well, eating healthy and on a timely fashion will make all the difference in the world. Making sure you have plenty of liquids is a sure bet to keep you hydrated and you esophagus moist at all times. Not only it will help keep your throat and voice from getting horse for those who suffer from chronic hoarseness due to the amount of pollen out there. All in all people we need to take care of our bodies in general no matter the circumstances. Yes allergies are horrible and they can knock you to the ground but we can make a difference in our own lives by being proactive. Take control and do right for yourself and you will feel amazingly better.... Till Next Time Enjoy This Recipe readers.<br />
<br />
Kellers Roasted Chicken<br />
<br />
The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends (and what we do) is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1 1/2 to 2 hours before it goes in the oven, we put it on a plate on the kitchen counter to come to room temp (about 70 degrees). Remove the neck and giblets from the cavity of the chicken before you set it out to come to room temp. (Save for stock.) Note that Keller's original recipe calls for a leek (to be cooked with the root vegetables), which we skip in our adaptation.<br />
Ingredients<br />
<br />
One 4 to 4 1/2 pound chicken<br />
Kosher salt and freshly ground black pepper<br />
6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel)<br />
6 thyme sprigs<br />
3 medium-sized rutabagas (also called "swedes"), ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 3/4-inch wedges<br />
2 medium-sized turnips, prepared the same way as the rutabagas<br />
4 medium-sized carrots, peeled and cut in 2-inch segments<br />
1 small yellow onion, peeled, roots cut off but core kept intact (see the photos for Frenching onions), other end cut off and discarded, the onion then cut into quarters<br />
8 small red-skinned new potatoes<br />
About 1/3 cup olive oil or grapeseed oil (Keller uses canola oil, we prefer olive or grapeseed oil)<br />
4 Tbsp Earth Balance Soy Free buttery spread, room temperature (spreadable)<br />
<br />
A large (11-inch if you have it) cast-iron frying pan<br />
Kitchen string<br />
<br />
Method<br />
<br />
1 Preheat oven to 475°F.<br />
<br />
2 Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)<br />
<br />
3 Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.<br />
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<br />
4 Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.<br />
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5 Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grapeseed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper.<br />
<br />
7 Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken. Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter. (Note that we added some extra sprigs of thyme to the top, probably because my dad forgot to add them to the vegetables! But it still worked.)<br />
<br />
8 Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.<br />
<br />
9 Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving<br />
<br />
10 Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.<br />
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Till Next time and remember enjoy life because life enjoys you.Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-78318983788070990772011-04-18T19:06:00.000-04:002011-04-18T19:06:41.043-04:00Mold AllergiesWelcome back readers. Today I will be discussing mold allergies and how they affect you.<br />
<br />
If you have allergy symptoms year-round -- or if they get worse in damp weather -- you may be allergic to mold. While people with pollen allergies tend to have seasonal symptoms, mold allergies can flare all year long. Indoor mold can be a problem in winter months, because mold will grow in your house where there is enough moisture -- whether it's on a basement wall, in your crawl space, a damp carpet, or behind the bathroom tile.<br />
<br />
What is Mold?<br />
Mold, also known as fungus, is a family of organisms that are found throughout nature. Unlike plants, mold need food and water sources in order to thrive. This food source is often in the form of a carbohydrate material, such as wood or cellulose. Molds grow in units called mycelium and reproduce through the formation of spores. Spores frequently become airborne, and like pollen, can cause allergic disease. Mold is an organism that is present is most places, outdoors and indoors. It is a type of fungus that works to break down dead material and return nutrients to the environment. Mold grows by digesting plant or animal matter, such as leaves, wood, paper, dirt, and food and spreads by releasing tiny, lightweight spores that travel through the air. Mold grows quickly in moist dark spaces, such as basements, garbage cans and piles of rotting leaves.<br />
On food, mold often is visible on the food's surface, such as the fuzzy green spots that appear on bread. However, molds also have branches and roots. As it grows, the mold's roots can penetrate deep inside the food, where it cannot be seen.<br />
All of us are exposed to some mold every day with no bad effects. We may breathe in mold spores that are present in the air or eat foods in which mold has begun to grow. People with mold allergies, however, may have a reaction if exposed to too much of the fungus.<br />
What Are the Symptoms?<br />
Symptoms of a mold reaction are those typical of many other allergies. They include:<br />
• Wheezing<br />
• Stuffy or runny nose<br />
• Itchy, watery eyes<br />
• Rash or hives<br />
If you have a mold allergy, avoiding all exposure to mold may not be possible. However, you can reduce your risk of reaction by choosing your foods carefully. Check all foods for signs of mold before you eat them. Do not smell foods to see if they are spoiled because inhaling mold spores can set off an allergic reaction. In addition, you can avoid foods that are more likely to contain mold or other fungi, such as mushrooms and yeast.<br />
Common food sources of mold include:<br />
• Cheese<br />
• Mushrooms<br />
• Vinegar and foods containing vinegar, such as salad dressing, catsup, and pickles<br />
• Sour cream, sour milk, and buttermilk<br />
• Meat or fish more than 24 hours old<br />
• Breads and other food made with yeast<br />
• Sauerkraut<br />
• Pickled and smoked meats and fish<br />
• Dried fruits such as dates, prunes, figs, and raisins<br />
• Soy sauce<br />
• Hot dogs, sausages<br />
• Canned juices<br />
<br />
Which Molds are known to Cause Allergies?<br />
There are thousands of types of mold, however, only a few of these are currently available for allergy testing. The following are the most likely causes of allergic disease based on the types of mold spores collected in the air:<br />
• Alternaria. A common outdoor mold; allergy to this mold can be associated with severe asthma. <br />
• Cladosporium. The most common airborne outdoor mold. <br />
• Aspergillus. A common indoor and outdoor mold; also associated with allergic bronchopulmonary aspergillosis. <br />
• Penicillium. A common indoor mold; allergy to which is not associated with antibiotic allergy. <br />
• Helminthosporum. More commonly found in warmer climates. <br />
• Epicoccum. Found in grassland and agricultural areas. <br />
• Fusarium. Commonly found on rotting plants. <br />
• Aureobasidium. Common outdoor mold, commonly found on paper, lumber and painted surfaces. <br />
• Phoma. An outdoor mold, especially common during wet periods. <br />
• Smuts. Abundantly found in areas of agriculture. <br />
• Rhizopus and Mucor. Commonly found on decaying leaves and damp indoor areas. Airborne forms of these molds are less common. <br />
• Yeasts. Commonly found in the air during wet periods in agricultural areas. Allergic disease to Candida albicans is controversial, despite some people having positive allergy testing to this type of mold. <br />
Since day one of blogging about allergies it is quite amazing how often the human race is exposed to one form of allergen of many types. Allergies even if minor can be the cause of many other ailments we may have. As I have said before if you think you may have any symptoms of any sort make an appointment with an allergist.<br />
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Recipe of the day: By Jean – Georges Vongerichten<br />
Yield: 4 servings<br />
Broth Base<br />
• 1/2 onion, sliced <br />
• 2 garlic cloves, chopped <br />
• 1 chile, chopped <br />
• 2 slices galangal or ginger <br />
• 1 lemongrass stalk, cut into 2-inch sticks and smashed <br />
• 1 teaspoon red Thai curry paste <br />
• 2 Tablespoons sunflower oil <br />
• 4 cups chicken broth <br />
Garnish <br />
• 2 cups coconut milk <br />
• Fish sauce (nampla) to taste (available at Asian specialty markets) <br />
• 2 Tablespoons lime juice <br />
• 2 pieces scallion, sliced <br />
• 4 sprigs coriander <br />
• 2 raw chicken breasts, cut into 1/2-inch cubes <br />
• 12 shiitake caps, cut into strips <br />
Sweat the onions, garlic, chile, galangal, lemongrass and curry paste in sunflower oil for 5 minutes. Add chicken broth and simmer for 1/2 hour<br />
At the last minute, add coconut milk, chicken breast, and shiitakes. Season with nampla and lime juice. Cook 2 minutes. Divide into 4 bowls. Garnish with scallions and coriander springs. Serve with steamed jasmine rice.<br />
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Enjoy and see you next time on Life around the allergies.Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-70785346048960544502011-04-15T23:09:00.000-04:002011-04-15T23:09:26.922-04:00Animal Allergies and how to avoidWelcome back readers. Today I will be discussing animal allergies and how to avoid.<br />
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Household pets are the most common source of allergic reactions to animals. Many people think that pet allergy is provoked by the fur of cats and dogs. But researchers have found that the major allergens are proteins secreted by oil glands in the animals' skin and shed in dander as well as proteins in the saliva, which sticks to the fur when the animal licks itself. Urine is also a source of allergy-causing proteins. When the substance carrying the proteins dries, the proteins can then float into the air. Cats may be more likely than dogs to cause allergic reactions because they lick themselves more and may be held more and spend more time in the house, close to humans.<br />
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According to the Asthma and Allergy Foundation of America, 15–30% of people with allergies have an allergy to dogs, cats, or other animals. Cats are the most common cause for pet allergies and approximately 10 million people in the United States are allergic to cats.<br />
According to the American Academy of Allergy Asthma & Immunology (AAAAI), approximately 3 million children in the United States have asthma that is triggered by allergens (e.g., animal saliva, dander, dust mites, pollen). <br />
Allergies to animals can take two years or more to develop and may not subside until six months or more after ending contact with the animal. Carpet and furniture are a reservoir for pet allergens, and the allergens can remain in them for four to six weeks. In addition, these allergens can stay in household air for months after the animal has been removed. Therefore, it is wise for people with an animal allergy to check with the landlord or previous owner to find out if furry pets had lived previously on the premises.<br />
The best method of controlling animal allergies is avoidance. If a family member has a severe reaction to a family pet, the best solution is to find the pet another home. Long-term exposure to animal dander causing frequent allergy flare-ups can hinder a child's success in school and can lead to permanent lung damage.<br />
Animal allergy treatment:<br />
• Avoidance of Animal Allergens-Cat Dander, Dog Dander and Animal Saliva <br />
• Symptomatic Medications-Drug Therapy. <br />
• Immunotherapy-Animal Allergy Desensitizing Injection. <br />
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No Matter who we are in times that we are in and the stresses in our lives we are all susceptible to possible allergens. Be aware and do not let your symptoms go without medical attention. Severe allergies can completely immobilize your life.<br />
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Recipe of the day: Food Network allergy free for non profit<br />
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Italian Chicken Salad Sandwiches<br />
<br />
Ingredients<br />
2 (15.5-oz.) cans Great Northern beans, drained and rinsed<br />
2 (10-oz.) cans chunk chicken in water, drained<br />
1/2 cup black olives, sliced<br />
1/8 cup chopped red onion<br />
1/4 cup olive oil<br />
2 T. lemon juice<br />
1/2 tsp. salt<br />
1/2 tsp. coarse black pepper<br />
1 T. Italian seasoning<br />
pita bread<br />
fresh spinach<br />
Directions<br />
In large bowl, toss beans, chicken, olives, and onion. Cover and refrigerate until chilled. In small plastic bowl with lid, combine oil, lemon juice, salt, pepper, and Italian seasoning. Shake until combined. Stir into salad. Cut pita bread in half. Fill with spinach and salad. <br />
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I enjoy finding the info and sharing what I learned on a day to day basis. Please support the blog by spreading the word Thank you.<br />
See you next time on Life around the Allergies.Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-18732684120346710072011-04-13T12:28:00.000-04:002011-04-13T12:28:06.998-04:00Dust Mites and how to avoidWelcome back fellow allergy friends. Today I will be discussing <b>dust mites<b></b></b> and how to get rid of them.<br />
<b><br />
What is dust allergy? </b>Dust allergy is actually sensitivity to substances in the waste particles and body fragments of house <b>dust mites</b>.<br />
<br />
Is everyone allergic to dust? While almost everyone is irritated by exposure to large amounts of dust, only some people have a true allergic reaction to house dust. This true allergic sensitivity is just as real and just as specific as an allergy to ragweed, tree pollen or cat dander. It may cause nasal symptoms eye inflammation, asthma or eczema.<br />
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Dustmites.org definition of a <b>dust mite </b>is: Dust mites are microscopic animals related to other mites, and ticks, in the class Arachnida, which also includes spiders, scorpions, harvestmen (daddy-longlegs), and similar eight-legged creatures. Classification of mites is always changing, but dust mites are currently placed in the order Astigmata, family Pyroglyphidae, and genus Dermatophagoides (translates to “skin-eater”). The two most common species are:<br />
1. North American house dust mite, Dermatophagoides farinae<br />
2. European house dust mite, Dermatophagoides pteronyssinus<br />
They both occur where human beings live, and where the humidity is optimal for their life cycle. Dust mites are known for causing allergies in millions of Americans and are treated by special mattress covers for dust mites.<br />
Dust mites live in pillows, mattresses, blankets, carpets and other soft materials. Dust mites avoid the light, and require at least 50% relative humidity to survive. Live mites themselves are not inhaled. Rather, it is the waste particles that they produced, and the body fragments of dead dust mites, that become airborne, are inhaled and cause allergy symptoms. A mattress may contain over a million dust mites and each dust mite lives up to 80 days. A female dust might can lay up to 60 eggs in her lifetime.<br />
The great thing is that there is a way to live as dust mite free in our homes as we possibly can. What can be done to decrease exposure to house dust mites? Efforts should focus on the bedroom, where mite numbers are highest, and where most people spend a third of their life.<br />
Rules of the house:<br />
If it is hard surface, Wipe it<br />
If it is a washable fabric, hot water Wash it<br />
If it cannot be wiped or washed, Encase it<br />
If it cannot be wiped, washed, or encased, Remove it<br />
If the indoor air is not dry, Dehumidify it<br />
Dust mites unfortunately increase our chance to having other environmental allergies so if you think about it get rid of the mite and live hopefully as close to allergy free as we can. It takes about three months to get rid of mites in your home. You can find great deals on Ebay and Amazon on dust mite covers steamers and protectors.<br />
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Recipe of the day: By Suesson Vess<br />
<br />
Roast Leg of Lamb with Garlic Herb Crust and Gravy<br />
SERVES 6 TO 8<br />
High in zinc and B vitamins, lamb is traditional Easter fare.<br />
1 bone-in leg of lamb (about 6 pounds)<br />
3 sprigs fresh rosemary<br />
4-5 cloves garlic or 1 shallot<br />
1 teaspoon olive oil<br />
½ teaspoon each sea salt and pepper<br />
4-6 cups beef or lamb broth,* for gravy<br />
2-3 tablespoons arrowroot starch or cornstarch, for thickening gravy<br />
1. Preheat oven to 400°F. Place lamb on roasting rack in roasting pan.<br />
2. Remove leaves from rosemary stem. Add rosemary and garlic to food processor fitted with knife blade and blend.<br />
3. Rub lamb with olive oil. Sprinkle with salt and pepper. Pat rosemary and garlic blend on all sides of lamb.<br />
4. Pour 1 cup beef or lamb broth in the bottom of the roasting pan.<br />
5. Place pan in preheated oven and cook for 30 minutes. Reduce heat to 325°F. Check internal temperature of roast after 1 hour and baste with pan drippings. Meat is done when meat thermometer registers 145° for medium rare, 155° to 160° for medium, 165° to 170° for well done.<br />
6. Take lamb from oven, remove from pan and set aside while making gravy.<br />
7. Use broth to deglaze roasting pan and loosen browned bits of meat. Strain liquid to remove tough bits. Make a slurry by combining ¼ cup cold water with arrowroot starch, stirring until dissolved. Pour slurry into pan with deglazed liquid and continue to stir over medium-low heat until desired thickness. Add additional arrowroot slurry if needed. Taste and adjust seasoning.<br />
8. Allow lamb to rest for 10 to 15 minutes. Then slice and serve with hot gravy.<br />
Each 3-ounce serving contains 155 calories, 5g total fat, 2g saturated fat, 0g trans fat, 78mg cholesterol, 231mg sodium, 2g carbohydrate, 0g fiber, 23g protein.<br />
*TIP The key to delicious gravy is a flavorful broth. Prepare homemade beef or lamb broth up to 3 months in advance and freeze until ready to use. If using store-bought broth, enhance flavor by simmering it with a diced onion and carrots while lamb roasts. Read the label carefully to be sure the broth gluten free.Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-10601845783859543062011-04-12T12:27:00.000-04:002011-04-12T12:27:46.796-04:00Eosinophilic EsophagitisToday I would like to talk about a disease that my youngest son Daniel has had for 5 out of the 7 years he has been born. Eosinophilic Esophagitis.<br />
Eosinophilic Esophagitis (EE) is a disease characterized by swelling of the Esophagus (the part of the body connecting the throat and the stomach) caused by an allergic white blood cell, the Eosinophil. Symptoms of EE can range from severe heartburn, difficulty swallowing, food impaction in the esophagus, nausea, vomiting and weight loss. There appears to be some age-related differences in symptoms, with younger children having more symptoms of weight loss, and older children and adults having food impaction and difficulty swallowing.<br />
What are the symptoms of Eosinophilic Esophagitis?<br />
The major symptom in adults with Eosinophilic Esophagitis is difficulty in swallowing solid food (dysphagia). Specifically, the food gets stuck in the esophagus after it is swallowed. Less common symptoms include heartburn and chest pain. In children, the most common symptoms are abdominal pain, nausea, vomiting, coughing, and failure to thrive. Eosinophilic Esophagitis decreases the ability of the esophagus to stretch and accommodate mouthfuls of swallowed food probably as a result of the presence of so many eosinophils but also, perhaps as a result of some scaring that occurs in the wall of the esophagus. As a result, solid foods (particularly solid meats) have difficulty passing through the esophagus.<br />
What about elimination diets for treating Eosinophilic Esophagitis?<br />
The leading theory about the cause of Eosinophilic Esophagitis is that it represents allergy to some protein found in food. Evidence has accumulated in children that diets that eliminate the allergy-inducing food can result in reversal of the Esophagitis and disappearance of the eosinophils. Similar evidence now is accumulating in adult patients. Doctors have used elimination diets to define what the allergy-inciting foods might be. Needless to say between the testing, the dieting and the pain people go through I hope one day they find an absolute cure.<br />
Recipe of the day:<br />
Strawberry surprise<br />
This supremely thirst-quenching smoothie is ideal to serve on scorching summer days. The balsamic vinegar brings out the flavor of the strawberries beautifully.<br />
Serves 2<br />
Scant 1 cup frozen strawberries<br />
Generous ¾ cup ice-cold water<br />
1 tbsp balsamic vinegar<br />
1 tbsp flowery clear honey, such as acacia <br />
Put the strawberries, water, balsamic vinegar, and honey in a food processor and process until smooth. Pour into glasses and serve decorated with mint<br />
See you next time on Life around the allergiesAnonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0tag:blogger.com,1999:blog-1805215475340482414.post-68382953074813905502011-04-07T14:38:00.001-04:002011-04-07T14:38:16.033-04:00<a href="http://twitter.com/share" class="twitter-share-button" data-count="vertical" data-via="mrcassidy67">Tweet</a><script type="text/javascript" src="http://platform.twitter.com/widgets.js"></script>Anonymoushttp://www.blogger.com/profile/10889122743422485841noreply@blogger.com0