Search Results for: section-basics
Being diagnosed with celiac disease is a life-changing experience, but the transition into gluten-free living can be made easier by knowing where gluten tends to hide. Here are some common, and some not-so-common, sources of gluten in the diet.
For the U.S. school & allergies resource hub, click here. Comprehensive Resources: • Anaphylaxis in Schools and Other Settings, 3rd edition • Food Allergy Canada website Anaphylaxis Emergency Plan: • Food Allergy Canada’s Anaphylaxis Emergency Plan for students Asthma Action Plans Alberta’s Asthma Action Plan The Lung Association’s Action Plan Allergic Living School Tools, Posters: Six […]
My go-to substitute for heavy cream in sweet recipes is coconut cream. Despite the name, coconut cream contains no dairy. It’s made purely from puréed coconut, but has a rich, creamy texture. Like dairy cream, coconut cream is high in saturated fat, allowing it to solidify at cooler temperatures. Thus, coconut cream can be whipped, […]
If your mother always said: “leaves of three, let it be,” she knew what she was talking about. Direct skin contact with poison ivy is a common cause of allergic contact dermatitis, which manifests as a rash that can be agonizingly itchy and long-lasting. Some essential facts about poison ivy and poison oak rashes: • […]