U.S. Babies and Children Allergic to Our Food Supply

23 Jun

I’ve just listened to a webcast on Parenting Unplugged Radio featuring Robyn O’Brien, author of The Unhealthy Truth: How our food is making us sick – and what we can do about it. It sheds new light on the prevalence of allergies in our children, specifically milk allergies, and the processed, artificial food supply we subject them to. Listen here:

If you’re struggling with discovering a food allergy, intolerance or unexplained behavior in your child (such as ADD or ADHD), please look at your food supply. How many labels do you have to read to get through your dinner? How much high fructose corn syrup, hydrolyzed soy protein, msg, hormone-laden milk or hydrogenated oils do you consume? If you’ve never thought about or checked labels, you are likely supplying your family with a toxic diet (even if you are simply breastfeeding your infant).

This is one of the most succinct and well-researched resources I’ve found on the subject of food allergies and gave me reason to pause and reflect on my own struggles with dairy intolerance in all three of my children. (Read previous post Is My Baby Allergic to Me? for common reactions.) I thought I knew it all on the subject of toxic food, but she educated me further. I’m anxious to read the book just to see what more I can learn. Check out her web site at for more information.

Oh, and here’s a funny aside if you’ve listened to the segment where Robyn describes weaning her children off of neon orange mac and cheese. I had my own experience with this when my oldest daughter was finally able to digest cow’s milk and became obsessed with the gooey orange junk. I began buying the natural mac and cheese, which is usually white or slightly yellow, and added pureed organic winter squash to beef up the orange color. She can’t taste it, gets a nice helping of beta carotene and none of the toxins associated with the red and yellow food dyes. I slowly switched to flax seed pasta and ACTUAL CHEESE (gasp!) instead of packaged powder, but continue to add squash. To this day, she has no idea and insists that I make the best mac and cheese in the world. Maybe it’s a baby step, but still one worth taking. Try it!


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