Transitioning to an Allergy-Free Diet

What is the best response when you find out that you are allergic to certain foods?  Should you just slowly remove these items from your diet, cut them out altogether right away, or find replacement ingredients so that you can continue to use your current recipes and eat the same foods?

I believe that the decision to this question can ultimately affect how long it will take you to remove these allergens and how long you will be able to keep them out of your diet.

It can be very overwhelming to receive these types of diagnosis.  The list of things that you are allergic to can be long and they are in so many of the standard American diet.  They can be in vitamins and supplements, dressings and sauces, and places we would not even think about. I recently listened to a webinar where the speaker said that gluten is even in shampoos and toothpaste!  Who would have thought?  Not me.

Our individual personalities will help us answer the questions about our own approach to making these changes and sticking to them.  I don’t think there is a one size fits all here.  The end result is what is important.  If you have to take smaller steps to good health or you jump in the water all at once, the goal is good health and maintaining it.  Find what works for you, don’t feel guilty if you choose differently than someone else.  Be true to yourself in every decision.

Here are more resources that I have found to be helpful in the allergy-free journey…

Egg Substitute:

  • 1 Tbsp. Freshly ground flax seed meal mixed with 3 Tbsp. very hot water.  Let it sit for 5 minutes before adding to your recipe.
  • 1/4 cup of warm applesauce replaces one egg in a recipe.