By Adem Lewis / in , , , , , , , , , , , , , , , , , , , , , , , , /


(playful pop music) – Millions of Americans are
living with food allergies, and for them eating healthy
can mean eating carefully, which can be hard to navigate. So today I’m with chef
and author Kendra Peterson to help us out, now
Kendra I think we need to start off by defining
the difference between a food allergy and
a food intolerance. – They can both be very severe. The difference is
that a food allergy is an autoimmune
response, so your body has an immune response to
something that it thinks is trying to attack it,
and has to react that way. That’s where you get
people who have epi-pens, they have the swelling of
the tongue, anaphylaxis. A food sensitivity or
a food intolerance, you can have similar reactions, you can have rashes,
you can have migraines, you can have
debilitating GI issues, but you don’t have the
autoimmune response. – So we know there’s
hundreds of foods that can cause a food allergy, but there’s really eight
that are the ones to blame. – So the government lists
eight as the most common allergens that cause
the most issues, so they are: soy,
tree nuts, peanuts, fish, shellfish, eggs,
dairy, and gluten. One in 10 adults in the
U.S., one in 13 kids. So over, the estimated number,
is about 32 million people. – Your main advice is to
don’t worry about the foods you can’t eat, just
try something new. – We get so honed in
on our safe meals, that we’re so used to
growing up, with, you know, maybe it’s macaroni and
cheese, or hamburgers. But there’s so many
incredible things around the world
that people eat, and lots of cultures that
naturally just eat gluten-free, or don’t ever use
peanuts, you know, so there’s other foods
that can naturally not contain what you can’t eat. So try some fun new foods. – Yeah, so it’s just time
to think out of the box. – Yeah! – Don’t think you’re
being deprived, think of it as a new discovery. – Totally! My big thing with
clients, is for every food we have to remove, we
put at least one back in. At least. Allergy-adaptable eating. Find some really
great family meals, and special treats,
that everyone can enjoy. – So you’ve got a great
recipe that we can all enjoy. – It’s a lettuce wrap.
– Mmmh. – So you can do it with meat,
you can do it with vegetables, you can do it with fish
if you can eat that, so that’s what I’m
saying allergy-adaptable. You can create this to
fit to your lifestyle. (banjo music) So all it is, is you
put this delicious ground chicken inside
your piece of lettuce. – I love the idea
that you can make lettuce wraps at home. – Totally, it’s super
easy, and then you end up maybe having some extra green
onions, some extra ginger, and that’s a really easy
thing use as a marinade or just sauté up with
some rice, go from there. – And then what do we
put in the rest of it? – You can put whatever you want. I’m gonna do some avocado,
and then I also like cucumber, I love that crunch. I definitely wanna get some
fresh herbs on there too. – I love some mint. – A little squeeze of lime. – Okay, I can’t wait to try it. I think the biggest lesson
that we can learn today is that we can
still eat healthy, we can manage our food allergies just by getting creative
and discovering new flavors. – It does not need to be
handcuffs when you’re given that diagnosis that you
can’t eat something, ’cause look at how beautiful
this is, how good it smells. There’s a really
really great world of recipes and
flavors out there. – Thanks, Kendra. If you have any
allergy-friendly recipes to share with us, tag us on
Instagram at livinghealthytv – Okay let’s try this – Okay let’s do it!


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