Guest post by Missy Ketchum
The kitchen where I prepare just about everything my 16 year old son eats is on the eastern coast of Florida, not far from the Atlantic Ocean. Each weekend I have a list of no fewer than 20 dishes that I prepare from scratch—pancakes, condiments, treats, entrees, roasts for sandwiches on breads I make from almond flour. My son has Crohn’s disease, and for the forseeable future, he will not be eating anything considered convenient. Does this sound like punishment? It depends on your definition.
...continue reading "I felt compelled to donate to SCD research as a prayer for my boy, a token of appreciation for Dr. Suskind, and as symbol of solidarity with other families dealing with IBD"
We are all busy, so we want nourishing food that is yummy and fast, with less kitchen prep and less dishes to wash after the meal. We count on a modern food chain that is supervised by government safety regulations to pamper us with convenient and healthy food options as we rush through our days.
In response to consumer needs and demands, many food companies are introducing new health foods options and reformulating older products to appear more wholesome. But are we really getting healthier food products? Can we know what exactly we are eating by carefully reading the food labels?
...continue reading "Food additives and diet therapies – the problem with food labels"