The story of Bob’s Red Mill cannot be told without first talking about Bob and what makes Bob so special. When Bob and his wife, Charlee, first thought to open what was once a small company, it was with the inspiration to provide wholesome, whole grain flour to a community that lacked the resource. What started with a mission to feed their three boys nutritious foods turned into a lifelong drive to feed the world high quality, whole grain foods. Bob and Charlee poured their hearts into Bob’s Red Mill which started slowly, but began to grow quickly and continues to grow to this day.

A walk around the mill with Bob reveals how much he values his employees. He knows the name of each of his 200+ employees and he probably knows what their spouse does, how old each of their children are and how long that employee has worked for him. He’s that kind of boss. He’s the kind of boss that keeps employees for 25+ years because he gives them challenges and pushes them to grow, and rewards them well for making the grade. He’s the kind of boss that you don’t ever want to leave. And Charlee? Meeting her once is enough to love her forever.

When Bob and Charlee announced that Bob’s Red Mill was to become employee-owned in February of 2010, surprise was the public reaction, but for the employees this was just another sign of his huge heart and unrelenting generosity. This is what Bob does. He’s not like other CEOs. He doesn’t want to sell the company in a get-rich-quick scheme. He wants to ensure that his employees have jobs and that we will keep Bob’s Red Mill running and continue to providing healthy foods to the world.

Today an announcement was made that will forever shape our community—whether you live here in Portland or across the world, Bob and Charlee have taken steps to ensure that their lifelong mission will be fulfilled. Today’s announcement is the third in a series of incredibly generous investments that Bob and Charlee are making in the health of our nation.

It started small, if you can say that, last January with a donation of $1.3 million to NCNM, the National College of Natural Medicine here in Portland, Oregon, one of the most prestigious natural medicine colleges in the country. A few weeks later, a gift of $5 million was given to Oregon State University to establish the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health. Today, it was announced at a press conference that Bob and Charlee have pledged $25 million to OHSU, Oregon Health and Science University.

The pledge will establish the Bob and Charlee Moore Institute for Nutrition and Wellness at OHSU. Its ambitious aim: to confront the rampant health problems caused by unhealthy eating and inadequate nutrition through cutting-edge research and community outreach. With these three commitments to Oregon’s top nutrition science institutes, Bob and Charlee are ensuring that their mission to improve the health of our nation will continue to thrive.

This is all good and well, but it’s not what makes this story special to us at Bob’s Red Mill. What makes this story extra special is where this money came from. When our company went employee-owned last year, the company had to essentially buy itself from Bob’s business partners. Instead of doing what so many people would do, like buying vacation homes, exotic cars and luxury vacations, Bob and Charlee committed to give their money to these educational institutions to make our world a better place. To help the institutes build a connection between health and nutrition in the minds of Americans; to fix the diabetes epidemic and keep our children healthy; to create a hopeful future for our nation. Bob is that kind of boss.

Read More:

• Official Press Release
• Blog: How This Will Affect OHSU’s Research Mission
• Blog: OHSU President Joe Robertson Reacts
• Blog: Perspective From one OHSU Medical Student
• OHSU Foundation
• Oregon Health & Science University
• Support OHSU

Let me start this post off with a confession: I am not a runner. I exercise, but I don’t run. The only running I do is after our pup to keep this or that from becoming his next victim.

Jessica Lee, Julie Gilliam (Bob's Red Mill) and Michael Sandler pose with their lovely dog Sawa, the ultimate barefoot runner.

Two weeks ago we got a phone call from Michael Sandler, author of Running Barefoot. He was in town and wanted to come meet us. My coworker, Julie, was beyond excited to meet Michael and his running/writing/life partner Jessica so we set up a  tour and meeting with them. I was a little nervous to meet someone who has built their life around running in a way that throws conventional running on its head.

You see, Michael and Jessica run barefoot. Everywhere. In all seasons. According to them, barefoot running is a more natural way to run. When you wear running shoes, your stride lands you on your heel first. Barefoot, you land on your toes first, which allows for natural shock absorption as the rest of your foot hits the ground. Landing heel first passes the shock up through the body and is part of what leads to bad knees and hips. Being the novice runner that I am, I had all sorts of questions. Jessica told me the key is starting slow. Your feet will be more sensitive at first and your legs will tire more easily. Like any new sport, take baby steps and before you know it, you’ll be up and running.

Michael and Jessica have a wonderful life philosophy, “Feel the Earth beneath your feet and run free.” We talked about food and nutrition- Michael is gluten free, mostly raw and vegan. He fuels himself on gluten free oats, flax, chia, hemp and nutritional yeast, plus lots of other things to keep his diet varied. The two spend most of their time on the road, with stops at their Boulder home occasionally to refuel and recharge. We met them at the end of a long summer about to start a full month off. Both were excited to go home and recharge for the publication of their next book and get ready for some marathons this fall. I can only imagine running a marathon barefoot!

We left this meeting feeling excited to try our feet at barefoot running and we want to share our excitement with you. Michael and Jessica gave us signed copies of Barefoot Running to share with you. I have 12 copies (they were so generous) to share with you.

This book is simply amazing. It gives step-by-step training advice, tips and tricks, guidance on nutrition and is, essentially, a how-to for barefoot running. I love the title of Part One, “Why on Earth Would You Want to Run Barefoot?” Isn’t that what we all wonder when hearing about running barefoot. Good information coupled with good methodology make for an inspirational read. Now, I know this book is not for everyone. Not everyone is a runner, nor is every runner ready to rethink how they run.

If you are ready to rethink how you run or take up running for the first time, like me, this book will inspire you to try a new way of logging miles. One that will undoubtedly help you stay fit physically and spiritually.

How to Win:

I’m giving you a couple of ways to win this time.

Mandatory Entry: Simply leave us a comment here and tell us what intrigues you about running barefoot.

For a bonus entry, visit RunBare’s facebook page and “like” it (facebook.com/RunBare). THEN, come back here and tell us that you did it.

That’s it, you can get two entries. I’ll pick 12 winners from all who comment by 11:59 on 08/14/11.

THIS CONTEST IS CLOSED

When I speak with someone who’s interested in getting faster, I always ask them if their workouts include Heart Rate Training (HRT). The answer is typically “No”, “A little…” or “Well, I have a heart rate monitor…but I’m not really sure how to use it properly.” All too often, a training buddy might have suggested they need a Heart Rate Monitor (HRM) or they see someone else wearing one, and they go about trying to figure out how to use it and see if they can improve. Other reasons include having GPS functions so they can see their distance and pacing more accurately. But if you’re not using it to train specific to the cardiovascular system, it’s kind of like installing a GPS system in your vehicle, not turning it on, then wondering why you can’t get to those unknown destinations faster.

Training with a HRM is specific to the cardiovascular system (your engine), while actually using a HRM can provide feedback of your performance in all areas of physical activity. So just what does that mean? It means that if you train correctly with a HRM, you can actually see performance gains in the muscular system as well as the Rate of Perceived Exertion or RPE in different tasks such as swimming, cycling or running. What you’re achieving is a strengthening of the your engine through adaptation, and by doing so you can perform at a higher level with less effort, both physical and perceived. As a result, your efforts get easier, while pace and endurance improves. And really, that’s the basis of getting faster. Think of it as your engine becoming more fuel efficient, and being able to work at a higher speed at less of a fuel cost. That’s a goal we should all strive to hit.

All HRT is accomplished based on specific zones, established through an Anaerobic Threshold (AT) test, also known as a VO2 Max test. This test might also be called Aerobic Threshold (AeT)  or Lactate Threshold (LT) testing. Your body will burn glucose as fuel, two ways, aerobically (with oxygen) and anaerobically (without oxygen). In the case of an all out effort, requiring high power output, the body uses the anaerobic system. Energy is rapidly available, but the anaerobic pathways are not very efficient for producing long-term energy. In turn, the energy stores deplete, lactic acid builds up in the muscles, and the effort must cease. In contrast, distance events requiring steady output and pacing over extended periods, use the aerobic system. The aerobic pathways can’t generate near the power of the anaerobic system, but they are more efficient and will sustain higher endurance type efforts. Distance and effort will actually see both of these systems contributing in different proportions. So by definition, your AT, which you test for, is the point where lactate (lactic acid) begins to accumulate in the bloodstream. Higher levels of effort mean higher accumulations of lactate, to a point where the body cannot keep it within a range that allows it to be easily cleared from the bloodstream. When this occurs, effort will drop, as will performance. Your threshold is an important point or value to know, as all training will be based on the value found through testing. Working below your threshold point works your anaerobic system, while working above it works the anaerobic system. When you work at or around your threshold point, you are working at an intensity that can teach your body how to handle the accumulation of lactate, and learn how to flush it more efficiently. By doing this, you can actually raise your AT. This won’t necessarily raise your maximum heart rate, but there’s little can be done to raise this genetically determined marker.

Typically, anywhere from five to six zones are used in establishing your aerobic and anaerobic intensity levels, with Zone 1 or Z1 being the lowest intensity. The number of zones is usually based on the method you choose to test with. For illustration purposes, Z1 would be a slow jog or maybe a moderately brisk walk. Effort is low and most of the fuel energy is derived from stored fats. The highest zones are at intensities high enough that you’d only be able to maintain them for several seconds at most. At this level you are consuming pure glycogen (sugars) energy without the benefit of oxygen. Most folks would assume that the faster (harder) they train, the faster they will become. This thinking is flawed, in that efforts at high intensity do little to build the aerobic engine. The heart is a muscle that, like other muscles, responds to training adaptations through stressing and recovery. The strong foundation needs to be in place to support those efforts, before one can build on them.

Let’s touch on equipment for a moment. There are tons of options for HRMs out there. I have owned several in my time, and I now believe the product I currently own is the perfect all-round HRM for the multisport athlete. The following features are what I consider to be basic necessity, and you should not settle for a model with less than these features.

Chest Strap with Removable Transmitter. Why a removable transmitter? They are easier to clean, you can change the battery yourself, and because it’s detachable, females have the option of using them in sports bras that feature a built in sensor material. Snaps are built in to the lower front of the sports bra, which allows the transmitter to attach sans strap. One less item to worry about, and most women report less chaffing as a result.

Programmable Workouts. This feature allows your to input workout profiles for such things as intervals, tempo runs and speed workouts. Be cautioned though, as there are Pros and Cons between the two leaders in HRMs. Polar requires the workout to be developed on a computer (PC) and transferred to the wristwatch as an exercise file, whereas Garmin allows you to build the workout on the watch just before starting the actual workout. This comes in very handy when you’ve forgotten to download the workout of the day.

Downloadable Capability. This function allows for downloading and analyzing your data on a PC, Mac or any of the online services such as Garmin Connect or Training Peaks. Graphical analysis and storage of your data is invaluable for comparison purposes. Also, if you’re working with a coach, most will require your data in the form of a file, or file upload to a designated site for analyzing. Handwritten data that’s been plucked off the watch each time you use it is near worthless.

Distance Foot Pod or GPS Tracking. This may seem like a luxury, be really, how many times will you want to plan your route to the extent that you have to know every single mileage marker along the way, so you can hit the lap button and figure out your pace? The value of being able to head out on a run or ride, without having to worry about remembering every mileage mark, becomes priceless. If you want to get 8 miles in, run out 4 miles and run back 4 miles, no matter what direction or route you choose to go.

Long Battery Life. Polar has an advantage here, in that it has a replaceable battery and can run for hours, days or weeks. Battery life with regular use has lasted me for a good two years. Garmin requires disciplined recharging. The latest Garmin multisport model touts battery life up to 20 hours on a recharge. Although I’ve never pushed mine that far, I have used it for 14+ hours without it showing signs of an impending DNF. Shop around and shop wisely.

For lack of space, I will say that there are many publications and training plans for using HRT. Certified coaches are a good source for developing training plans to target your heart rate improvements. The plans I design for HRT will vary throughout the month and weeks of a training cycle phase, thereby targeting specific zones to challenge, adapt and improve. You can usually find AT testing in your area through local health clubs, triathlon clubs, cycling clubs or through your doctor’s office. Just remember, if you want to get faster, sometimes you just have to slow down a bit. You heart will respond favorably.

FYI: I use the Garmin 310XT. It has a lot of features, most of which I actually use, and it’s rated Swim Capable which bodes well for triathletes. I was very pleased to see a lot of the pro field at Rev3 using this model too. With its ANT+ capability, it pairs nicely with the Power Tap hub system.

For most people, summer inevitably means travel. Whether it’s a day trip to the coast, a two-week excursion into the back country, or a quick weekend trip to a family gathering, it is more likely than not that you will need to eat on the go at some point in the coming months. If you’re like me, this means a frustrating attempt to find something at a convenience store or airport to eat that is remotely healthy and satisfying (and, in my case, vegetarian). If you have a major food allergy or celiac disease, that effort is magnified and may result in nothing safe to eat at all and then what do you do?

No matter where your path takes you this summer, make sure you take along some healthy snacks.

I’m pretty good about packing some snacks, but have been looking for more ideas so I asked our Facebook friends what they liked to pack when they were planning a trip. They had some really good ideas that I’m including here, along with some of my own.

• Fresh Fruit: an easy, delicious snack that requires pretty much no preparation and comes with it’s own biodegradable container. For a real treat, slice apples before you leave and sprinkle with a bit of lemon juice to keep ‘em crisp. Then, pack some peanut or almond butter in a small container for dipping.
• Mixed Nuts and Trail Mix: perfect high-protein snack that provides nutrition and satisfying crunch while delivering fuel to keep you full for hours.
• Cold Grain Salads: If you have a cooler with you, these salads will last even longer. Most, as long as they don’t use mayo, eggs or cheese, will last most of the day without causing any issues. This is my go-to (made with whole wheat couscous, of course) and we have many, many more on our website to inspire.  What I love about these is that they’re usually enough to pull my mind from whatever junk food option is tantalizing me.
• Hummus and Vegetables: another high-protein, low fat snack that delivers on the flavor.
• Cheese: if you can do dairy, cheese is a great way to enjoy something decadent while on the go. You can go super simple with string cheese or buy a fancy brie to enjoy with sliced pears or crusty french bread.
• Dried Fruit: a great snack for when the sweet tooth attacks.
• Granola: love eating our new granola straight from the bag when I’m traveling. The whole grains keep you full and the sweetness feels utterly sinful!

Some extra tips for folks with severe food allergies or gluten intolerance:

• Make sandwiches to take along. Having a safe, gluten free sandwich might mean the difference between eating and going hungry. Plus, knowing where it was made and what was put on it will ease any fears about allergen cross contamination. Why make a trip any more stressful?
• Gluten free crackers like  Mary’s Gone Crackers make for great snacks. Bring along some sliced meat, cheese or spread to make them even more exciting.
• Visit a site like Gluten Free Registry or Allergy Eats to find places on your trip that will provide safe, delicious meals.

What other snacks or tips do you have for eating well on the go? Tell us in the comments, we’d love to have even more ideas for making this the best travel season yet!

The USDA released their new version of the Food Guide Pyramid, My Plate, last week, to reactions that varied from standing ovation to outrage. Initially, I was really excited about changing the way we looked at the food guidelines. A plate with portions for each food group to give a proportional view of how they should balance each other looked great! However, after a lot of feedback from you, I started to see what made this version less-than-desirable.

First, all of the portions look almost identical. Second, it does not give serving size suggestions and I couldn’t find that anywhere. So I’m left wondering, what size is this plate? Does this plate represent all the food I eat or just one meal? These questions make a difference- what if I want to eat a 10 oz steak? Does that mean I need to eat 12 oz of grains, 14 oz of vegetables and 8 oz of fruit at the same time? The only guidance they give us is to enjoy your food, but eat less and avoid oversized portions. If there is one thing that we don’t have a grasp on in the United States it’s portion control. It’s easy to tell us to avoid oversized portions, but that really does you no good if you don’t know what a proper portion should be.

While I do feel that we have responsibility as individuals to know what a portion should be and make the right choices about what we should eat versus what we should not, I think this plate simply fosters more confusion in an already muddled situation.  Many of our Facebook friends voiced that parents should be educated enough to make the right choices about food for their children. I applaud those of you who feel sure enough in your own food education to stand alone without any guidance from the USDA. I would imagine, though, that our customers are a group of people who do have a better understanding of good nutrition than the average person. There are many Americans who do not know and do not understand proper portion control and this plate does nothing to help.

I think we’ll be hearing more from the USDA about MyPlate and start seeing portion size suggestions in the not too distant future. Until then, we would love to hear what you think, too.

P.S. It really bothers me that the grains category doesn’t mention whole grains on the plate. You have to dig around to find any mention of whole grains and that is a step backwards, in my opinion.

In the May 23rd issue of Time Magazine, there is an article titled “Bad-Mouthing Gluten: What’s behind the craze for gluten-free food.“  A copy of the article has been circulating around the building and soliciting varied responses from employees. Unfortunately, I can’t share the whole article with you and the website doesn’t print the entire article, so you’ll have to find a copy at the store to read it in its entirety.

More than anything, the article brings up the topic of eating gluten free for reasons beyond celiac disease and gluten intolerance. The article quotes a recent survey by Packaged Facts, a market research firm, that showed only 8 to 12% of people who purchase gluten free foods did so because of a health condition that required it. It seems to me that a perception of gluten free as healthier or better for weight loss has been gaining traction in the media. I can’t help but think that this comes from a lack of fully understanding what gluten is and why gluten free foods exist.

I feel lucky to work so closely with people who understand what gluten is and why some people cannot tolerate even the tiniest amount of it. I am grateful to all of you, our customers, who have taught me so much about living a gluten free life and what the efforts we put into our gluten free products mean to you.

What do you think about this trend of eating gluten free for reasons beyond celiac disease and gluten intolerance? We truly want to know.

May is one of my favorite times of the year at Bob’s Red Mill. Not only do the flowers let lose all over the country (at least we hope they are blooming where you are), but May is National Celiac Disease Awareness Month. That might not seem like a reason to celebrate, but May is as good a time as any to spread the word about celiac disease and gluten intolerance.

Celiac disease is a genetic condition in which the consumption of foods containing gluten (a form of protein found in some grains e.g. wheat, barley, and rye) triggers an autoimmune response that damages the small intestine. The damage to the intestine makes it hard for the body to absorb nutrients from food, especially fat, calcium, iron, and folic acid, leading to malnutrition and a variety of other problems such as diarrhea, weight loss, and weakness.

Gluten Free is only as boring as you make it. Try expanding your culinary horizons and explore the wonderful grain options available, such as gluten free polenta.

In the United States, the exact number of people who have Celiac Disease is not known. Recent screening tests have shown that 1 in every 133 people may have the condition. Many of those people are undiagnosed or misdiagnosed with other conditions that have similar symptoms. The only cure is to follow a gluten free diet.

To make life a little easier for those with Celiac Disease, Bob’s Red Mill has dedicated a special section of our company solely to the production of gluten-free flours, cereals and baking mixes. They are all produced in a facility separated from where our products that contain gluten are manufactured, and they are tested in our laboratory using the R-5 ELISA Gluten Assay Test to ensure that they are gluten-free. Watch our video tour of our gluten free facility here.

Here are some fun ideas for spreading awareness of celiac disease:

1. Bring gluten free treats to your work or your child’s classroom and prove to others just how delicious gluten free can be. Make sure to bring your A-game and practice first if you’re not sure about a recipe.
2. Host a gluten free party and serve only gluten free foods and beverages. This is a great way to talk about the less-known sources of gluten (think beer and soy sauce). A simple Google search turned up pages of great ideas for a gluten free party.
3. Take a newly diagnosed friend or family member grocery shopping or help them clean out their kitchen to prepare for the new diet.
4. Organize a meet-up for other families on the gluten free diet.
5. Challenge yourself to try a new restaurant where you’ve heard they are responsive to special diet needs.

Got others? Share them with us on Facebook or in the comments here.

To celebrate Celiac Disease Awareness Month, we have some great giveaways planned. I have cookbooks, cookies, baking utensils and more! Keep checking back to here for your chance to win.

I don’t know about you, but it seems to me that people are talking about vitamin D more often these days. It’s like it was a little known nutrient that suddenly won American Idol and now it’s all anyone can talk about.

Turns out, most of us are deficient in this previously ignored vitamin and it’s far more important than anyone realized. The short story on vitamin D is that it’s essential for the absorption of calcium into our blood stream. We simply cannot metabolize calcium without it. A deficiency in vitamin D will cause thin, brittle bones and can cause Rickets in children. Vitamin D protects from Osteoporosis and bolsters the immune system. It plays a role in the reduction of inflammation and the modulation of cell growth. Vitamin D keeps our muscles healthy and our brains sharp. Do you need more reasons to make sure you get enough vitamin D?

So how much Vitamin D do we really need to keep our bodies strong?

table from http://ods.od.nih.gov/factsheets/vitamind

As you can see, most of us fall into the 15 mcg a day. What in the heck is mcg? That’s micrograms folks and that amount of vitamin D can be obtained by eating one- 3oz serving of salmon or 3 cups of fortified milk!

Vitamin D is available through good, old-fashioned sunshine, but most of us don’t get (or want) enough time in the sun to absorb the amount of vitamin D we need to be healthy. Many varieties of milk (including soy) and orange juice are fortified with vitamin D and any calcium supplement worth its beans comes with vitamin D. You can also increase your yogurt consumption, but it takes almost 5 servings to get what you need!

I normally don’t make a case for supplements, but unless you’re making a concerted effort to get your milk (or oj), fish and eggs every day, get a supplement. You can get vitamin D on its own or paired with calcium, but for your good health make sure you’re getting your 15 mcg a day of vitamin D.

To read more about Vitamin D, I recommend these sites:

Office of Dietary Supplements: National Institutes of Health: http://ods.od.nih.gov/factsheets/vitamind

World’s Healthiest Foods: http://www.whfoods.com/genpage.php?tname=nutrient&dbid=110

Almost in season, Asparagus is another wonderful "green" to add to your diet.

Happy Saint Patrick’s Day! Instead of posting traditional Irish recipes here, I thought I’d mix it up and focus on green foods today. Green abounds in the natural world and it’s no wonder that green foods are some of the very best for your body too. The color green symbolizes health, prosperity and vitality and it’s really not surprising that environmentalists choose green to represent their causes.

Here is a list of our favorite green foods and what makes them so good for you!

• Spinach: Popeye ate spinach to make him strong and it’s no wonder! These little leafy greens are packed full of vitamin C, iron, folate and are a great source of fiber. Spinach is great raw in a salad or on a sandwich in place of lettuce, but it also makes a wonderful addition to pastas, soups and stir-fry.
• Kale: My personal favorite, kale is a great source of iron, calcium, dietary fiber, vitamin K and vitamin C.  I often pair kale with quinoa, black beans, tofu and salsa for my take on a Mexican bowl.
• Broccoli: The quintessential food rejected by picky eaters is a great source of vitamin A (beta carotene) and vitamin K, both of which help our bodies metabolize vitamin D. Most of us need to take supplements of vitamin D for healthy bones and broccoli helps our body replenish its stores of this essential nutrient.
• Green Tea: A powerful antioxidant and natural source of energy, Green tea can help reduce your risk for cardiovascular disease, as well as protect against cancer.
• Nori: Nori is the seaweed that wraps sushi and can now be found as snacks here in the United States. Nori is a great source of protein, iodine,  fiber and vitamin C.
• Peas: Whether you choose snap peas, snow peas or split peas, green peas pack a nutritional punch. Peas are good sources of dietary fiber, thiamine, vitamin K and manganese.

That is just a short list of all of the great green foods you can enjoy today. Others include green apples, pistachios, basil (might we suggest pesto?), mint, oregano, collard greens, bell peppers, chard, lettuce, celery, cucumbers, zucchini… and the list goes on!

Find some way to eat your green today, instead of just wearing it!

Matt, Cassidy and Dennis pose with our lucky toucans at the 2010 World Porridge Championships.

Yes, this is a Bob’s Red Mill blog, but I wanted to share something about myself with you because part of being Bob’s Red Mill is helping people deal with food allergies, celiac disease and other diet-related health conditions and providing delicious foods to make eating fun again.

Something that I’ve only mildly hinted at on this blog and covered up well in my daily life is that I am allergic to dairy products. Yes, I said it. Gasp! I know I’m not alone and many of you are thinking “me too!” No, I am not lactose intolerant, but thanks for asking. I have an allergy. My body reacts the same way to cow’s milk as many other food allergies. My reactions are fairly mild compared to those with severe food allergies. I don’t go into anaphylactic shock, in fact I can pretty much move on with a good dose of Benadryl. Fortunately, my reactions are pretty much limited to any direct ingestion of dairy products like milk, ice cream, white sauces, etc. My body doesn’t really notice on the surface when I eat baked goods with milk products and hard cheeses. That doesn’t mean I’m not reacting, it just means that I cannot detect the reaction.

My resolution this year was to stay clear of all dairy, which has been very difficult, let me tell you! Not only is it hard to avoid dairy when eating out and about, but it’s hard to remember to check the ingredients in things I normally buy- like cold cereal or bread. I resolved to just do my best a few weeks ago. Sometimes, a little bit gets in and goes unregistered in my system. This is what works for me and a few people I know with allergies similar to mine. I absolutely do not recommend it for anyone with severe food allergies or celiac disease.

Fortunately, over the years there have been better and better products made to help those of us with food allergies eat well. There are endless options for dairy-free ice cream and milk made from everything from nuts and seeds to rice and oats! I’ve been lucky to have grown up learning how to eat well with my food allergies. Yes, I miss some things, but there are so many wonderful other things that I haven’t spent more than a fleeting moment thinking on what I miss.

When I received a copy of Allergic Girl: Adventures in Living Well with Food Allergies, I dug right in. I was sure that it would help me navigate my world a little better and did it ever deliver! Sloane has inspired me to take my allergies more seriously and to be a better advocate for myself. She has helped me realize just who is an ally in my life and who just “doesn’t get it.” This book is full of great tips for dating and traveling, as well as, eating out with your boss and eating well at celebrations. It has sample letters for prospective students to share with colleges and tips for navigating a buffet line without a reaction. We’re giving away a copy of her book here. For anyone who has a food allergy or is dealing with celiac disease, this book is endlessly helpful and inspiring. I don’t say it often, but this book comes with my highest recommendation.