Here’s how people are coping.
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I felt confident that there would always be convenient options readily available to me.
Then the coronavirus came.
Gabrielle Kahn, RD, is a non-diet dietitian and the founder of Methodd Nutrition.
Kathy Gregory is a health coach and diabetes prevention program coach at First Mile Care.
Joelle Speranza, 39, who lives in New Jersey, is allergic to soy, among other foods.
COVID-19 food hoarding and shortages were terrifying at the beginning.
(Soy isa common ingredient in many packaged foodsbesides just tofu and edamame.)
I literally put messages out on social media to see if anyone had backups just in case.
They can severely impact peoples ability to eat, period.
The food label cannot read, may contain due to the severity of the allergy, says Kahn.
Additionally, the health of your immune systemis tied very closely with your digestive health.
The other impact has been that my usual go-to grocery store doesnt have delivery.
Gabrielle Kahn, RD, is a non-diet dietitian and the founder of Methodd Nutrition.
Overall, grocery shopping is requiring a lot more time and expense than usual.
(Corn is not on the list.)
She says that her already limited diet became more limited, thanks to shortages.
Suzanne Sibillas son is severely allergic to 16 different foods, such as gluten and eggs.
He doesnt want to try new brands or new food items because of his fear around getting anaphylactic reactions.
Weve had to create a positive food environment for him during this pandemic.
She has attempted to recreate certain products at home and scours the internet to find trusted brands.
In the tech space, companies likeFreshlydeliver a predetermined number of meals each week that specifically define any allergens.
Or better yet, order directly from your trusted brands online when possible.
From experience, these tend to be very allergy-friendly.
Find alternatives to your favorite foods so that you are not missing key food groups.
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