This week we have a fun episode about allergen-friendly treats since it’s the week of Halloween! In my practice I have a lot of clients who are both trying to break out of the cycle of elimination diets, heal their relationship with food…AND they have a chronic illness, autoimmune disease, or other symptoms that are easier to manage by being gluten-free or allergen-friendly diet. You CAN practice Whole-Hearted Eating™ if you have celiac, don’t tolerate gluten well, have nut allergies, choose to be a vegan for ethical reasons, don’t eat something for religious reasons, etc.
How do you manage different food intolerances or dietary choices for various reasons if you’ve been working on NOT eliminating foods and food groups to try and get out of the good vs. bad mentality, especially when certain foods can trigger your symptoms? One great way to do this is to having allergen-friendly dessert options (that actually taste GREAT and not like cardboard), or other things like pasta, breads, etc. that are normally ‘off-limits’ or NO foods when from diet culture. Incorporating these kinds of foods can be really important to help take the fear away from those foods, and can be part of a plan to help heal your relationship with food while working on your symptoms as well.
Today’s guest is Brittany Baker, a former New York lawyer turned baker and the founder of FOMO baking co. – which specializes in fresh-baked, allergen-friendly cookie bites (and yes, they deliver)! On today’s episode we’re talking about celiac disease testing, false positives and negatives, cross-contamination and the importance of “gluten free” vs. certified gluten-free with a true allergy or celiac, and why it’s so hard for those with celiac or true food allergies to find safe food at restaurants and bakeries, even if they say they have gluten-free options.
Hang out with Brittany & FOMO Baking Co.!
- Discount for Real Talk with Dana listeners – REALTALK15 for 15% off your order at www.fomobaking.com
- Instagram: @fomobakingco
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