Did anyone else read the report that came out a couple of weeks ago stating that many people ignore food-allergy warnings despite receiving a food allergy diagnosis?  Initially after reading the article, I couldn’t help but wonder why anyone would knowingly risk an allergic reaction.  Then I thought about it. If, for example, I had a non-life threatening chocolate allergy and someone told me that I could no longer eat chocolate, could I really eliminate chocolate completely? 

If I’m being completely honest, I would probably have to weigh my physical allergic reaction against the quality of the chocolate in question taking in to account the emotional response I get from really good chocolate so, as you can see, it’s a little more complicated than I initially thought.

Perhaps most interesting about the article was not just that food labeling can be confusing but more so the notion that we are far more likely to heed warning labels when preparing food for others with known food allergies. According to the research, we are much less diligent when it comes to addressing our own food issues. The obvious reason is that we don’t want to be responsible for making someone else sick. I think there is a deeper reason: we don’t want to be deprived. We don’t want to be told that we can’t have what we want, when we want it, even if it makes us sick!

Suzanne Robertson talks about the psychology of food and specifically addresses the very issue of food deprivation on her Food, Mood & Attitude blog in relation to her journey to gluten-free. There is a link between how we perceive food and how we interact with and react to what we put in our bodies. Just because you’ve gotten a food-allergy diagnosis such as gluten-intolerance, for example, doesn’t mean you have go in to full deprivation mode anymore. There are so many alternatives on the market today. I personally love the line of gluten-free pasta options from Jovial Foods and New Planet is a local gluten-free beer company here in Boulder.  Of course, I’m partial to Outrageous Baking Company products but there are no shortage of wonderful gluten-free substitutions to stop the feeling of deprivation!

Bottom line? Know your body and know your own limitations. Research the alternatives and consult with your medical professional about your individual needs and challenges.

Check out this gluten-free beer bread recipe from Living Without.

Spring is here. We all start to come out of hibernation, smell the budding trees and early flowers. We get out of the house for long walks and watch as the world comes to life again.  It’s the perfect time for clearing out the clutter both in our bodies and in our homes and recommitting to those health and wellness goals we made back in January.

If one of your goals was to improve your eating habits, this is the perfect time to plant a garden to support your nutrition goals.  Fresh, whole foods that are grown in your own backyard will have a positive impact on your health and are perfect for helping you create a variety of savory gluten-free treats like my friend Alison’s Fresh Herb Vinaigrette (Naturally gluten-free, of course)

We all know that the tradition of spring-cleaning typically refers the annual cleaning of a house from attic to basement. As the weather warms you will start to see all sorts of references to taking advantage of the early warm days in order to clear out the cobwebs, let the fresh air in and clean every nook and cranny of your house.

What about a spring-cleaning for the body? I’m not just talking about a new haircut or a new outfit, though I highly approve of both! I’m talking about an internal spring-cleaning.  As we come out of winter hibernation, if you’re not already gluten-free, I’d like to challenge everyone to give gluten-free a try.  See what it feels like to eliminate gluten from your diet.

There is no question that there is a spectrum of reactivity to gluten from the extreme of celiac disease, to gluten intolerance, to seemingly no reaction at all. Gluten sensitivity can be sneaky. Many folks have issues with gluten and don’t even know it. Most often we hear of gluten sensitivity presenting as some form of digestive reaction. The reality is that our bodies were never really intended to process gluten and the symptoms that indicate a problem with gluten can include fatigue, rashes, headaches and a whole host of intestinal issues.

This spring, why not include an internal gluten cleanse as part of your overall spring-cleaning. There are so many resources available for how to eliminate gluten from your diet.

Gluten is hidden in many foods including soy sauce, some spice blends and other surprising places so make sure to read labels.  I also suggest keeping a daily food log where you track what you eat and how you feel each day.

If you decide to take the challenge, please keep us posted. Leave comments here on the blog, post on our Facebook page or send us a Tweet.

Thanks to Doniree Walker, food and travel writer of the awesome Nomadic Foodie  blog, for tasting our Outrageous Baking sweet breads and for testing our gluten-free flour mix. Doniree also tested our apple cake recipe and for wrote a wonderful review! Check out Doniree’s full review and giveaway details. There’s still time to enter to win an Outrageous Baking gift basket valued at $61!