Trade It Tuesday: Ice Cream & Toppings

For Ben's 8th birthday this past weekend he requested ice cream sundaes.  YUM!  Our family loves ice cream (and I love toppings) so we've found the all-natural versions of our favorite flavors.  You'll be happy to know they are relatively easy to find. 

But first, here are the ingredients you can find in Dryers flavor Cookies & Cream:
SKIM MILK, CREAM, SUGAR, CHOCOLATE COOKIES (SUGAR, ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SOYBEAN OIL, PALM OIL, PALM KERNEL OIL, COCOA PROCESSED WITH ALKALI, INVERT SUGAR, CORN FLOUR, CHOCOLATE, CORN STARCH, SALT, BAKING SODA, MONOCALCIUM PHOSPHATE, WHEY, NATURAL AND ARTIFICIAL FLAVOR, SOY LECITHIN), CORN SYRUP, WHEY, MOLASSES, ACACIA GUM, NATURAL FLAVOR, GUAR GUM, ANNATTO COLOR, CAROB BEAN GUM, CARRAGEENAN, XANTHAN GUM

And here's what you can find in Dryers flavor Nestle Butterfinger (sure sounds good until you see this):
SKIM MILK, CREAM, SUGAR, BUTTERFINGER ® PIECES (CORN SYRUP, SUGAR, GROUND ROASTED PEANUTS, HYDROGENATED PALM KERNEL OIL, COCOA, MOLASSES, ANDD LESS THAN 1% OF WHEY [FROM MILK], CONFECTIONER’S CORN FLAKES, NONFAT MILK, SALT, LACTIC ACID ESTERS, SOY LECITHIN, SOYBEAN OIL, CORN STARCH, ARTIFICIAL FLAVORS, TBHQ AND CITRIC ACID [TO PRESERVE FRESHNESS], YELLOW 5, RED 40), PEANUT BUTTER SWIRL (PEANUT BUTTER, SUGAR, PEANUT OIL, SALT, PARTIALLY HYDROGENATED PALM OIL), CORN SYRUP, WHEY, MOLASSES, ACACIA GUM, NATURAL FLAVOR, GUAR GUM, ANNATTO COLOR, CAROB BEAN GUM, CARRAGEENAN, XANTHAN GUM.

Plus, I've already taught you that the LESS ingredients in food, the BETTER, right?  The list above scares me.

For the past two years, our family has eaten the Breyers All Natural Ice Cream in the black cartons.  However Breyers recently changed its packaging, eliminated the "All Natural" from their products, and no longer cooperates with the Feingold Association with regards to their ingredients list.  They've made it easy to assume that their product is no longer all natural.  Big bummer for us, because you can find Breyers at most stores. 

So now, here's what ice cream we buy (but there are many other brands available, just read your labels):

Fresh & Easy store brand ice cream, many flavors.
I like the small containers because they don't contain corn syrup
like the larger containers do, though all sizes I've researched seem all-natural.

Ben & Jerry's Product Mission:
To make, distribute and sell the finest quality all natural ice cream
and euphoric concoctions with a continued commitment to incorporating wholesome,
natural ingredients and promoting business practices that respect the Earth
 and the Environment.
(We all know B&J's has TONS of flavors!)

Haagen-Dazs All Natural Ice Cream
(many flavors)
Vanilla Flavor Ingredients: Cream, Skim Milk, Sugar, Egg Yolks, Natural Vanilla.
(Isn't that a nice, short list of ingredients?)

So how about toppings?  I love chocolate syrup!  Here are some options:

Santa Cruz Organic
(other flavors:  chocolate mint, chocolate raspberry)
I've found this at Whole Foods & Bel Air.

Ah!Laska Organic
They also make a great hot cocoa powder.
I usually find this at Whole Foods, Bel Air or Sprouts.

Ben loves to also put the all-natural equivalent to M&M's on top of his ice-cream, and Whole Foods carries their own brand of these great candies. 

I've barely touched the brands available out there for your all-natural ice cream craving.  Please check out the labels next time before you buy this treat, and find a brand that doesn't add artificial flavors or colors (why would vanilla ice cream need yellow food coloring anyway?!?). 

If you want more information on the artificial ingredients commonly used in ice cream, check out these links:
http://editor.nourishedmagazine.com.au/articles/ice-cream-lies
http://feedingabear.wordpress.com/2010/11/26/chewing-gum-ice-cream-and-artificial-flavors/
http://www.foodrepublic.com/2012/03/14/6-scary-things-hiding-your-food

Trade It Tuesday: Salad Dressings

Sexy topic, this week, isn't it?  I mean, who doesn't love a good Buttermilk Ranch or Balsamic Vinaigrette?  Have you ever looked to see what the ingredients are in your favorite brands?  You'd be surprised to know that salad dressings can contain their fair share of artificial ingredients. 

The Hidden Valley Ranch website will show you the ingredients list for their products, for which I applaud them (there's nothing I hate more than a food brand that makes it difficult to figure out the ingredients).  Here is the label for Original Ranch (hint:  always look at the end of the list first, that's usually where the unwanted ingredients are listed). 



See them?  Monosodium Glutamate (MSG - which is natural and "generally recognized as safe" but we don't eat it), and Artificial Flavors.  Lord knows what lurks in that catch-all phrase "Artificial Flavors".  And those little packets of Ranch Mix that you use in recipes?  Well, I'm actually not sure what Carboxymethylcellulos is, but it's in there along with "Artificial Flavors".  YUM!

The good news is that there are a TON of all natural salad dressings available in mainstream stores.  The following are some of our favorites.

Ranch Dressing Mix:  I've never tried any of these but a simple Google search turned up a few options that you can find here or go here to make your own mix.  I've never looked for a mix at Whole Foods but I bet they have one. 

Ranch Dressing:  Our favorite is Marie's Creamy Ranch which is located in the cold section with the produce.  However you can also get Bolthouse Farms (also in the refrigerated section, usually with produce), Newman's Own, Annie's Naturals, or 365 (Whole Foods Brand).  The Bolthouse Farms dressings are made with yogurt and are much lower in calories and fat than regular brands, plus they're delicious.

Italian or Vinaigrette:  My FAVORITE Italian dressing is the Annie's Naturals Light Italian.  I can't find it everywhere, so I make special trips to Sprouts every couple of months and stock up on a few bottles.  It is THAT good. 

I've also enjoyed the 365 (Whole Foods Brand) Balsamic Vinaigrette.  That's what I always use when I eat at their salad bar. . . . every time I'm at Whole Foods.   

Basically, you can find a dressing in any given flavor that is an all-natural version, if you stick to the brands that use quality ingredients.  Click on the links for each of these brands to see what flavors they offer:

Annie's Naturals  and Organics (found at any grocery store and Target)
Newman's Own (also found anywhere, but their website appears to be down right now)
Marie's
Bolthouse Farms Dressings and Vinaigrettes

Are these dressings going to be a little more expensive than the mainstream brands?  Yes, most likely.  And there's a chance they could expire more quickly too, especially Marie's or Bolthouse which you find in the refrigeration section.  Remember that brands use artificial ingredients because they are cheaper and last longer.  But natural certainly tastes better. 

Next time  you buy dressing, swap out your usual brand with one of these all natural choices and see if you notice how much better real food tastes. 

Food Snobs



Here are the food snobs eating the snow cones handed
out yesterday after gymnastics.  I informed them that
the blue and red liquid was made of sugar and petroleum.
I'm such a kill-joy, aren't I?



Yesterday I was driving Lia and her bestie Ella to their gymnastics class, listening to their conversation along the way:

Lia:  "Ella, look at that picture of Sponge Bob on the McDonald's window!"

Ella:  "Have you ever eaten at McDonalds?"

Lia:  "Yes."

Ella:  "I haven't.  We think that stuff is garbage to us."

Lia:  "ELLA, we only ate there BEFORE we knew it was garbage!"

(Full disclaimer:  I still have a random meal at Micky D's every now and then.  I'm a sucker for their cheeseburgers.  But I NEVER let my kids see me since McDonald's doesn't have much all-natural food to choose from.  It's a great example of what my Mom always told me, "Do as I say, not as I do!".)

Trade It Tuesday: Fresh & Easy

A new Fresh & Easy store recently opened up in our area.  Any new grocery store prompts at least one visit because I'm a grocery store junkie.  It's always like a treasure hunt to see what new treats the store may carry that our family can have. 

I was NOT disappointed in Fresh & Easy.  In fact, I was very pleasantly surprised.

Several factors contributed to my joy:

1. I got to cross a picket line to enter the store because the grocer's union is picketing the store's non-union status.  (Seriously, if the employees wanted to be union, wouldn't they have gone to work for a unionized grocery store?!?)
2. All Fresh & Easy store brand products are labeled right on the front if they have no artificial colors, flavors or preservatives.  
3. They have tons of prepared, chopped or portioned food, and most of it is all-natural - things like hummus, popcorn chicken, pizza, and prepared vegetables or marinated meat.  
4. Even though you check and bag your own groceries, the employees are always there to help.  They also roam the aisles and ask if you've found everything okay.  And they do this with a lot less employees than you find in a typical grocery store, which theoretically means lower prices.
5. Their prices are much lower than Whole Foods Market, although the shopping experience isn't quite the same (I'm a sucker for WFM - that salad bar!!!)
6. They have a rewards program that is easy to use and in just a couple of months has already earned me about $20 or so in cash back.   

A couple of things to warn you about beside the fact that you have to check and bag your own groceries.  First, the store near me only has a liquor license for beer and wine - so no hard alcohol.  Second, you wouldn't go there for ALL your groceries all the time, because they don't have everything a typical grocery store would have.  For example, you can't find all the cuts of meat or fresh spices that you would find at a Bel Air. I go there about every other shopping trip and fill in at Bel Air with the things I can't find at Fresh & Easy.

Here are some examples of the products we buy at Fresh & Easy.  I show a lot of store brand products, but they do carry other brands as well!

These are my kids' FAVORITE granola bar.  They can't get enough of them.

Come on, I don't always cook from scratch - especially on school mornings.

The pint sized F&E ice cream does NOT contain corn syrup, but the larger size does.
Since Breyers is no longer all-natural, this is now our go to ice cream.

Haven't tried this yet, but I thought it would be easy for busy nights
after soccer practice.

I just found these!  We tried a Thai Curry simmer sauce the other night and
really liked it.  I mixed it with chicken, eggplant and green beans
and served it over rice.  They have about eight different flavors. 
Chile Verde is on tonight's menu. . . maybe with that Spanish Rice!

I'm always excited to find all-natural bread in a store.  We like the taste
of the Nature's Pride better (I find it at Bel Air) but this is a close
second and says right on the package that it's preservative free.

As far as I know, the Feingold Association has not yet researched Fresh & Easy products.  So if you are a new Feingold Family, you may want to avoid these products until you are well established on the program.  Not all of the store brand products are preservative free - for example the sausage only says "No Artificial Colors or Flavors".  The absence of "No Preservatives" tells me there are preservatives.  But the labeling is awesome and requires a lot less reading of ingredients!

These stores are popping up all over town.  If you aren't immediately dissuaded by having to bag your own groceries like my Dad is, then I suggest you give this store a try.  You may find a few snacks, cereals, breads or other items that can replace things with artificial colors, flavors or preservatives. 

A Lesson On Food Labels

Yesterday I found myself at Nugget Market, which is not one of my usual grocery stops because of its location.  I hadn't been there in a while, so I took my time going up and down the aisles looking for new all natural treats to bring home to my family.  As you can imagine, I love this hunt, but it takes a while.

At Bel Air or Whole Foods I can run in and out of the store without my Feingold 2012 Foodlist.  I know all our usual approved items and grocery shopping is easy.  But a new store, with unknown products, requires some meticulous reading of food labels.  And you can't trust food labels unless you are totally trained on what to look for.

So here are a few pointers:

1.  If a brand is known to have SOME all-natural products, you still can't trust that it has ALL all-natural products.  For example, Ghiradelli makes all natural chocolate, but not ALL of Ghiradelli chocolate is all natural - and a lot of their chocolate candy squares (raspberry, etc.) contain artificial ingredients.  The two brands I do trust, all the time:  Annie's, and Organic Valley.

2.  You want to look for labels that say "ALL NATURAL".  Then look for the fine print that usually says something like "No artificial ingredients" and "No preservatives".  The label below is a good example.

3. Beware of misleading terms like "Naturally Flavored".  If it doesn't specifically say the words "ALL NATURAL", it's hiding something.  "Naturally Flavored" instantly tells me that the product has artificial colors or contains preservatives.  Check out the Krusteaz Lemon Bars below.  The front says "Naturally Flavored" but you can see in the ingredients that there are artificial colors.  Yuck! (However Krusteaz does make an All Natural Cornbread - which makes my point for Item #1 above.)

4.  Watch out for the gotcha term of "No added preservatives" or "No added artificial ingredients".  See what they did there?  Food companies do not have to report ingredients in the ingredients they use.  For example, if they buy cream from another company to use as an ingredient in their product, they don't have to list what the ingredients are in the cream.  That word "Added" is a dead giveaway that there might have been something gross in an ingredient they purchased and used.

5.  For us Feingold parents with very sensitive kids, we also have to beware of the term "natural flavors" when listed in the ingredients.  Natural flavors could mean anything, believe it or not.  As a general rule, if a product lists "natural flavors" I consult my Feingold 2012 Foodlist or I steer clear, unless it's a brand I have grown to trust like Annie's or Organic Valley.

6.  Then there are foods that I know won't be all natural, but for some sick reason I feel compelled to check out the label.  Case in point:  Sweet Tarts.  I'll translate the ingredients list for you below the picture.

Translation:  Corn Syrup, Corn Syrup, Chemistry Experiment that makes things taste sour, and less than 2% of chemicals used for waterproofing, petroleum, synthetic dye using hydrocarbons from petroleum, synthetic dye used to color blue jeans, dye originally made from coal tar but now made from petroleum, synthetic azo dye known to cause the most adverse affects like migraines/depression/anxiety/blurred vision/itching/general weakness/heatwaves/sleep disturbance and is outlawed in several countries, aromatic hydrocarbons from petroleum known to cause migraines/hyperactivity/gastric upset.

So there you have it.  Don't buy Sweet Tarts.  For your children.  Ever.

Finding Fresh Bread

For Trade It Tuesday today, something special!  I've decided that I will never buy a loaf of bread again.  Yes, I know, I already make my own white sandwich bread.  And it's delicious, thanks to my Cuisinart Bread Maker.

But for my birthday, my great friend Jeff gave me some of his sourdough starter.  Since my birthday I have been feeding this starter and caring for it like a beloved pet.  And on Sunday, I turned the starter into leaven.  And late Sunday evening I turned that leaven into dough, letting it do its bulk fermentation throughout the night.  And on Monday morning I separated it into two dough balls, and let them rise in the refrigerator while I was at work.  And finally, on Monday evening, I baked those two dough balls and they turned into beautiful, heavenly loaves of rustic bread.

And on Tuesday, we ate that bread.  With our eggs in the morning for breakfast, and as french toast for dinner.  (Yes, you heard that right!)

I can't wait to test my new skill and make more loaves!

Sometimes I sit back and reflect on who I am these days.  Here I am talking about leaven and bulk fermentation.  Last week I was discussing processing time and pounds of pressure (that's canning talk for those of you that aren't familiar) with my mother in law.  Three years ago I would have told you that all of this is more trouble than it's worth when you can buy these things at the store.  But boy was I wrong.  It is worth it!

Today I wouldn't trade our fresh food for anything.  Food for our family has become a passion for me.  And yes, it takes time, but it is definitely a labor of love.  And the quality can't be bought.

Hot Soup For A Cold Day

By cold day, I don't mean weather.  It's mid 70's here, which is absolutely perfect.  No, what I mean is a day in which I have a cold.  Like a really bad cold.

This recipe is one I stole from my parents, who stole it from a book.  But I can't give props to its creator, because the copy I have doesn't say what book.  This is a pretty quick recipe as far as minestrone soup goes, in that it takes less than an hour from start to finish.  Some versions of minestrone soup can take more than 24 hours if you factor in soaking the beans.  Who has that much time to plan ahead?

Not me, and certainly not when I have a cold.

My family loves this recipe.  It makes a great, filling dinner - especially with homemade sliced bread with butter!



Quick Minestrone 

Ingredients:
1/2 cup olive oil
3 cloves garlic, minced
1 large onion, coarsely chopped
1 pound carrots, diced
5 stalks celery, diced
2 tablespoons oregano (fresh or dried)
1 tablespoon basil (fresh or dried)
salt & pepper
4 quarts Beef or Chicken Broth
1 pound potatoes, diced
small head shredded cabbage
1 can (28oz) peeled plum tomatoes
1 can (15oz) red kidney beans
1 can (15oz) white kidney beans (cannellini)
1 can (15oz) garbanzo beans
1 bag (10oz) baby lima beans
6 slices cooked bacon, chopped
1 cup small shell macaroni
grated Parmesan Cheese

Directions:

In a 12qt pot, simmer garlic and onion in olive oil for 5 minutes.  Add carrots, celery, oregano, basil and salt & pepper and simmer for 15 minutes, stirring to prevent sticking.

Carrots, Celery and Onion simmering in the olive oil with seasonings.

Add broth, potatoes and cabbage and bring to boil.  Cook 15 minutes.

These are the two brands of broth I use.  Remember to buy one with no added
artificial flavors or MSG.  

Pour the tomatoes into a bowl (with juice) and crush them, then add to pot along with the beans (drain the beans first) and bacon.  Add salt and pepper as needed and bring the mixture to a slow boil again.

Most canned veggies are free of artificial colors, flavors or preservatives,
but check the ingredients label just to be sure.  

Add the shells and cook 15 minutes or until the shells are done.  Stir often.  Remove and sprinkle grated cheese over individual servings.

The recipe says this serves 6-8 but that is an understatement.  We served our family of four tonight and I still was able to save some for tomorrow's dinner, and can five quart size jars!  Needless to say, it makes a ton.

Celebrating Success

Hooray, third week of school and we are celebrating success already!  Ben brought home an A on his reading test from last Friday, and Lia already got a star on her first RAH (Read At Home) Book! 

Ben and I had to stop by the store on the way home and he saw the freezer full of ice cream sandwiches.  He asked if we could make them at home and I told him, absolutely!

So. . . TA-DA!!  Vanilla ice cream on a Vanilla Chip Cookie Sandwich!  They were scrumptious!!

I used a typical chocolate chip cookie recipe but used the Ghiradelli White Chips (which are made from vanilla - no cocoa!) instead of chocolate chips.  The Breyers All Natural Vanilla Ice Cream is a staple around here, so I just scooped that between two cookies.  I'm to the point where I can make cookie dough in about five minutes, and bake them while we're eating dinner. 

And the end result is so much better than that stuff in the grocery freezer. 

Back To School Treats

One of the hardest parts about being Feingold is knowing that kids bring treats into the classroom ALL THE TIME - for birthdays, holidays, spring parties, 100th day of school parties, etc.  Heck, even the teachers seem to hand out treats for good behavior or answering a question correctly. 

I absolutely hate the thought of Ben sitting there with no treat on his desk, watching the other kids enjoy cupcakes.  So last year I gave Ben's teacher, Mr. H, a huge supply of non-perishable treats that Ben could choose from when the kids were eating the other stuff. 

But this year, Indie Candy (the website where I buy our approved gummy candy) sells Back To School Buckets, personalized for the kids.  I was able to tell them that Ben is Feingold Stage 1, and his bucket came with all things he could have. 

Then it dawned on me that I have to make a decision about Lia now that she is starting Kindergarten.  Clearly her behavior is not food dependent like Ben's, so in theory she could eat the stuff that other kids bring in.  But do I want her to, knowing what I now know about artificial ingredients?  And do I want her coming home talking about the cupcakes she had or the candy?  So I ordered Lia a Back To School Bucket too. 

And both kids were so excited when I showed them!  Whew, one less thing to worry about with the upcoming school year. 

How To Find Real Food At The Supermarket

I absolutely love this flowchart from one of my new favorite blogs, Summer Tomato. Take this with you when you go grocery shopping!

Well Preserved

Yesterday I went into our "snack cabinet" at work and noticed a loaf of bread that had been in there a while, untouched.  I checked the expiration date on the bread and saw it said January 30th.  As in, six months ago.  And I was afraid to look at the bread, but curious as to why it hadn't caught my attention until then.  Shouldn't the bread have been covered in mold?  Mind you, I did not buy this bread, and it is not an approved bread on the Feingold Diet. (Also mind you, the Jim Beam is not mine!)

I opened up the package and was SHOCKED at what I saw.  This bread, over six months past its expiration date, had not one spec of mold.  It looked and smelled like a brand new loaf of bread from the store.  It was even totally soft like it just came off the shelf. 

The Feingold Program always says you can't trust labels, and I'm thinking this is a good example.  The ingredients listed in this bread read clean of artificial colors, flavors or preservatives.  Yet what I've learned is that in bread especially, preservatives are used in the pan spray when cooking bread, and preservatives are used in the packaging of the bread.  But because these preservatives are not actually IN THE BREAD, they are not required to be listed as ingredients. Well, I can tell you. . .this bread was PRESERVED!!! And it was scary in a weird science sort of way. 

My homemade bread lasts maybe five days total.  I can't even begin to imagine what is in this bread that could have kept it looking and smelling so fresh at seven months old! 

Dirty Dozen

As I've mentioned before, we stay away from pesticides and buy organic fruits and veggies.  It seems to make a difference in how many fruits Ben can handle.  But did you know that not all your produce needs to be organic?  There are some things you ALWAYS want to buy organic, and other things that aren't worth paying organic prices for. 

I found an app for my iPhone that lists the Dirty Dozen - foods you always want to buy organic.  The app is put out by the Environmental Working Group and I find it very handy when I'm in the grocery store.  For your use, here is the list:

The Dirty Dozen (ALWAYS buy organic):

1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines
7. Grapes
8. Sweet Bell Peppers
9. Potatoes
10. Blueberries
11. Lettuce
12. Kale/Collard Greens

The Clean 15 (No need to buy organic):

1. Onions
2. Corn
3. Pineapple
4. Avocado
5. Asparagus
6. Peas
7. Mango
8. Eggplant
9. Cantaloupe
10. Kiwi Fruit
11. Cabbage
12. Watermelon
13. Sweet Potatoes
14. Grapefruit
15. Mushrooms

Everything else falls somewhere between the two and you have to be the judge about whether or not it warrants buying organic. 

Also, do not think that roadside stands or farmers markets mean organic.  Unless it is marked with an organic label you can not trust that the growers kept the crops free of pesticides.  Typically, if you call and ask about their produce they will tell you the truth. 

Or you can grow your own!  Now that we have sunshine our garden is flourishing.  Can't wait for our own homegrown strawberries.

Holy Cow

I realize I'm a little late to the party, but tonight I watched Food, Inc. for the first time and I am speechless.  Everyone, please just watch it.  Whether you change your habits or not, you at least need to know.

Until a year ago, I never would have bought into information like this.  I would have thought it was just liberal propaganda aimed at harming business.  But our food journey over the last year has opened my eyes and now I am a believer, that the evils of the food industry are real.

I know now that pesticides make a difference in what fruits and veggies Ben can tolerate.  We buy our meat from a local butcher shop mainly so I can be sure it has no added ingredients.  We don't use much processed food because we have to limit the varied ingredients.  So in essence we are already protecting our family from the injustice of the food industry.  But had it not been for our lifestyle change, we would have been blind consumers, thinking the FDA was keeping the food in our grocery stores safe.

I am for labels. Labels for genetically modified products (GMO's), labels for artificial ingredients, labels for where our food originates from and education on what ingredients are really in our food in terms we can understand.  If consumers still choose to buy these products, knowing what is contained in them, so be it.  But to allow consumers to buy products disguising the reality of how they get to market and what is in them, it is disgusting and should never be tolerated.

Please, take two hours and watch this film.
(And no, I won't watch Al Gore's movie about global warming in exchange.)

Corn Syrup

A couple of months ago, based upon a hunch, we eliminated corn syrup and corn sweeteners from Ben's diet.  And I mean all corn syrup, not just High Fructose Corn Syrup (HFCS).  I could not believe the results.  It was probably the second biggest change in Ben since actually starting the Feingold Program and getting him off artificials and preservatives.  His temperament became much more even - not nearly as many highs and lows.  While it's hard to pinpoint exactly what behaviors changed, I can look back very easily and say things got way better after we eliminated the corn syrup - we just had so many more GREAT days in a row.

Corn Sweeteners are not forbidden on the Feingold Diet.  But so many parents have seen the effects it has on their children and many avoid it.


If I was telling any new Feingold family my tips for success, I would have them take out corn sweeteners right off the bat.

Ben has only accidentally had a corn sweetener once since we eliminated it.  I cooked up some Whole Foods Tater Tots (yes, we're a tater tot family, mostly because I LOVE THEM!).  I didn't realize until after we ate them that they contained dextrose.  About ten minutes after lunch I tried to do homework with Ben, and I could not believe the trouble we had.  Ben literally could not keep his eyes still to read his homework.    His eyes were jumping all over the page (and this was after we had already had so much success with vision therapy).  In addition, he was very, very angry and frustrated.  Homework became a screaming match.  I realized what the cause was, tapered off the homework for the day, and we resumed it the next day.  By then, without the reaction from the dextrose, we did in ten minutes what we had screamed about for thirty the day before.

Because I love to learn, I decided to look up some information on corn syrup.  I was very surprised at what I found.  First, corn syrup came into play as a cheaper alternative to actual sugar.  Since the early 1900's the US Government has subsidized our homeland sugar industry, and placed sugar quotas on imports of sugar from other countries where it can be grown much more efficiently - to the tune of $3billion a year to American taxpayers in subsidies and artificially high sugar prices.  There are some interesting articles out there on how this happened and how it still occurs today.  Basically, even though we could import sugar for much cheaper, we are subsidizing American farmers to grow sugar even though the climate and conditions are not necessarily ripe for it.

Corn syrup is created in a process that I do not begin to understand - even after rereading the Wikipedia link several times.  It is all natural, but it undergoes a chemical process.  That's about all I know.  Oh, except I know what it does to our son, and it ain't pretty!

Corn syrup and HFCS can be found in many different prepared foods, drinks and juices.  Minute Maid Lemonade contains corn syrup, many granola bars and candies, marshmallows, etc.  Often times you can spot it in an ingredients list just by looking for words that end in "-ose" like dextrose or glucose.  The Feingold food list also identifies any foods with corn sweeteners.  We found it was very easy for us to eliminate because there are so many choices now that do not contain corn syrup - we didn't even miss it.  Some brands, like Coke, use it in their soda in the US, but not in countries like Mexico where they use real sugar instead.  I read that when Coke and Pepsi simultaneously announced the switch from real sugar to HFCS in 1984, it decreased the US sugar consumption by more than 500,000 tons per year (equal to the quotas of 25 of the 42 countries allowed to import sugar to the US)(read more here).

I am so glad we found this link to corn syrup and Ben's behavior.  I even wonder, and will test, if some of the foods we thought were causing reactions early on in our journey were actually just blamed for reactions that may have been caused by corn syrup in the first place.  I've since found a corn syrup substitute recipe that I use in my homemade marshmallows and for my Easter ham recipe, and you can find the substitute here.  It is super easy with only four ingredients!

I am ceasing to be amazed when I research these food issues and find that government meddling is typically at the root of the matter.  Special interests (in this case the US sugar industry) spends big money lobbying to get bigger money back in the form of subsidies and protection rights, causing corporations to look for cheaper alternative ways to get their product to market for a price we consumers want to pay, and we blindly go through life eating the crap they serve us because there is not nearly enough education about what we are being served.  And then we wonder why obesity is on the rise in our country.  Perhaps instead of revising the food pyramid we should work on getting the FDA to actually protect us or at least educate us on what we eat!

Incidentally, I looked up "images for corn syrup" and this is what came up.  Hysterical! Apparently even giraffes have to watch out for corn syrup!

Going Naturopath

For the past year we have been carefully monitoring Ben's diet and keeping track with a daily food journal to try and determine which foods are triggers for behavior and other physical problems.  It's a lot of detective work and trial and error.  In an attempt to shortcut this process, I decided that Ben and I would visit a Naturopath Doctor.

What is Naturopathic Medicine?
Naturopathic medicine is based on the belief that the human body has an innate healing ability. Naturopathic doctors (NDs) teach their patients to use diet, exercise, lifestyle changes and cutting edge natural therapies to enhance their bodies’ ability to ward off and combat disease. NDs view the patient as a complex, interrelated system (a whole person), not as a clogged artery or a tumor. Naturopathic physicians craft comprehensive treatment plans that blend the best of modern medical science and traditional natural medical approaches to not only treat disease, but to also restore health. (You can read more about it here.)

So I did a little research and found a Naturopathic Doctor in Folsom that specialized in children and women's health.  Perfect.  I went for a free 15 minute visit and really liked Dr. Larrow and her entire approach and demeanor.  Darin and I talked and decided it would be the right course of action for Ben and I both.  The very first step was an appointment for us to give four vials of blood each, with which they tested us for allergies or sensitivities to over 160 different foods (called an IgG and IgE Food Antibody Assessment).  The results were very interesting and not at all what I expected.  Neither one of us has allergies that would cause an actual deathly allergic reaction, thank goodness.  But there was detected sensitivity to many different foods.

For Ben, he has to completely stay away from Cantaloupe, Mushrooms, Clams, Oysters, Red Snapper and Sole.  Then he is limited to no more than three portions a week of Asparagus, Cherries, Parmesan Cheese, Rice, Peanuts, Tuna, Cashew, Cottage Cheese, Garbanzo Beans, Oats, Watermelon, Cheddar Cheese, Yogurt and a few other things we never really eat anyway.

For me, I have to completely stay away from Corn and Sesame.  And I am limited to no more than three portions a week of Cottage Cheese, Parmesan Cheese, Cantaloupe, Peanuts, Cashews, Coconut, Garbanzo, Oat and a few other things I never really eat.  (What is Filbert?  And I refuse to eat something called a Mung bean.)

Dr. Larrow says that food sensitivities can manifest themselves in different ways for different people: migraines, eczema, joint pain and arthritis, mood swings and behavior issues, rashes, stomach aches, etc. No particular food causes the same reaction for any particular person.  Over time, because our sensitivities are at somewhat low levels, Ben and I may be able to eat our "never" foods occasionally - but for now they are off limits for good.

In addition to the testing, Dr. Larrow has Ben (and Lia) on an approved children's vitamin and fish oil, me on a zinc (because apparantly I was low in zinc) and fish oil in addition to the supplements I already take.  She also has me doing a testing for my hormone balances for the next month to see if those are out of whack.  And she put me on a three week detox/cleanse to rid my body of the toxins that I have put in it over the years like medications, alcohol, caffeine, etc.  (Not one of those nasty charcoal cleanses or lime juice cleanse.)

I'm six days into the detox/cleanse and I'm feeling really great.  The whole point is to remove the common allergens from the diet and add in supplements that help keep vitamin levels up and rid the body of toxins.  So no dairy, eggs, peanuts, gluten or wheat, sugar, beef or pork, caffeine or alcohol. This week I'm limited to veggies (except no tomatoes), fruits (except grapefruit), and chicken and turkey, and I drink a supplement in a smoothie or water once or twice daily.  Next week I drop out the meat and legumes completely, and drink the supplement (with its 29g of protein) three times a day.  In week three I add the meat and legumes back in and drop the supplement to once a day.

I have incredible levels of energy, I don't feel like I have swings in my mood (although Darrin said the second day that I was a bit grouchy).  I'm not hungry at all - I think because I have to plan out my meals and am paying attention to getting meat and veggies with every meal.  But it is very hard to not have a beer or glass of wine occasionally, it is hard to not have my morning cup of coffee, and it is the hardest to not have SUGAR!  I am so craving carbs and sugary sweets.  I can have potatoes and gluten free waffles and noodles, but those are no substitute for a bread roll or my homemade cookies.

I just keep telling myself it will only be three weeks and dammit, I can do this! 

Once the three weeks are up, I will slowly start adding back in my regular foods - a new  one every three days to make sure they don't cause a reaction.  I am very curious to see if I notice any changes in how I feel or how my symptoms have changed or gone away.  I am also curious to see if removing the foods Ben and I are sensitive to makes any difference in his behavior (or mine!).  Some of the items we know (thought?) were triggers for Ben, like chocolate, did not even register on his list.  So maybe we got it wrong, or maybe Dr. Feingold and his diet go a step further than what registers on the IgG and IgE tests.  Only time will tell.

Two years ago I never would have thought I'd be doing this.  This would only be something my granola friend, Morgan, would do.  But I am so thoroughly convinced that food does so much more to our bodies than just feed us.  In fact, when I told Dr. Larrow about our Feingold Diet and explained that we don't eat anything artificial or with preservatives she laughed and said "They have a name for that?!? Naturopath Doctors have been telling people to eat that way for a century!"

In the past year I have learned that it really is true:  We Are What We Eat! 

They Let Me Down

I have been so grateful to everyone over the past couple of days for sending me links to all the press surrounding the FDA's sudden interest in artificial food coloring.  Organizations like Feingold and CSPI have been trying to get the FDA to take action against artificial colors, flavors and preservatives for a very long time.  Because of the FDA hearings this week, the issue of food colorings that was known by very few is now a mainstream topic of conversation.  That in itself is a big win!  I especially liked this footage of a Feingold mom at the FDA hearing explaining her experience - she could have been telling our story. 

However the FDA voted 8-6 to not take any action at this time.  No warning labels on food containing artificials.  No ban on artificials.  All the FDA agreed to do is request more research.  In Europe, warning labels saying "May cause behavior and attention problems in children" are required on any food with artificials.  In many countries these additives are banned altogether.  But there is big money in the food/chemical business and big money in the pharmaceutical business so in this case, it sure doesn't seem like the FDA is representing the people.  They let me down. 

The problem is that there aren't enough studies to "scientifically prove" that these additives cause behavior and attention issues.  The Feingold Association has looked into the studies that have been done in the past, and until recently, many of the studies were done by the food companies themselves, who have incentives to prove the less costly artificial flavorings cause no harm.  These studies also gave very small doses of artificials, maybe 28grams, and saw no significant difference in behavior.  But today's children eat an average of 300-400g per day!  Also, the studies looked at the additives separately, but more recent studies have shown that combinations of additives produce much stronger reactions. 

I don't need a scientific study to know what these additives did to my son.  I am reminded of it every time he eats something off diet.  Over the past year my family, friends, Ben's teachers, have seen the difference in my son when he stays away from additives.  But even with the testimony of thousands of Feingold parents just like me, the FDA is not convinced that these additives hurt the population in general -  although they are on the verge of admitting that they are harmful for children with ADHD.  I guess it's a start. 

But here's my two cents:  Read below to see what these additives are made of.  How can anyone read this and think it is a good idea to have these things in our food?  Most are not only petroleum based, they ARE petroleum.  And, the effects on children with ADHD is visible, but what are these additives doing that we can't see?  Ingesting petroleum certainly can't be helping combat the increase in cancer rates, can it? 

For the next few days, check out the products in your house.  Your toothpaste and vitamins most likely contain additives, your Honey Maid graham crackers contain vanillan (artificial vanilla), your Yoplait yogurt has additives, your milk may be enhanced with Vitamin D that has preservatives (and these aren't even shown on a label), your cereals are almost guaranteed to have additives, as well as your mac & cheese, hotdogs, chips, cookies, cake and frosting mixes, lunch meats, cheeses, fruit snacks, shampoos, cleaning products, room fragrance, etc.  How many additives are your kids consuming each day?  Even if they don't have ADHD or behavioral issues, what are these toxic products doing to their little bodies that you can't see? 

I used to be a person that trusted foods that the FDA approved.  But now, if I read an ingredients list and I can't instantly tell how that ingredient is found in nature - I put it back on the shelf.  I want my family to eat food, pure and simple.  In Europe, where warning labels are now required, companies like Kellogs, McDonalds, Wrigley - all use naturals colors and flavors in their products - and yet they still sell the artificial additives in our country.  It just doesn't pass the smell test, does it?

Just for fun, check out these Wikipedia links to see what artificial colors are made of:

Blue 1 (Brilliant Blue) - produced using aromatic hydrocarbons from petroleum.  US production exceeds 1 million pounds annually.

Red 40 -  was originally manufactured from coal tar, but is now mostly made from petroleum.   

Yellow 5 - also known as tartrazine, but hard to figure out what the heck that is.  Check out the material safety data sheet on what to do if exposed to tartrazine.  And yet, we can eat it? 

BHT -  is a lipophilic organic compound (huh?!?) that is primarily used as an antioxidant food additive as well as an additive in cosmetics, pharmaceuticals, jet fuels, rubber, petroleum products, electrical transformer oil and embalming fluid.  It  is prepared by the reaction of p-cresol (a major componant in pig odor) with isobutylene (a colorless flamable gas) catalysed by sulfuric acid.  Yum!

TBHQ - tertiary butylhydroquinone, which is an antioxidant that comes from petroleum and is related to butane. It is often used as a preservative, applied either to the carton of fast food items or sprayed directly onto them, as well as in various other prepackaged food items.

"Lake" - Lakes are made by combining dyes with salts to make insoluble compounds.  (So for example you would see Red Lake 40 instead of the dye Red 40.) 

I am so envious of Europe, that I would be able to walk in any store and find natural foods for my children.  That my children could eat the snack handed out by the team mom at baseball games because the off-the-shelf granola bar only contained natural products.  I shouldn't have to search several stores to find food that really is food, with ingredients that once grew in soil and had to be harvested instead of chemically compounded.  It just shouldn't be that hard.