I don’t personally deal with food sensitivities, nor does anyone in my immediate family – at least that I am aware of! – so I asked Kiran to share how cutting out certain foods can help get to the bottom of some mysterious symptoms. We’ve also got a clean allergy-friendly option for those who need it in today’s new sponsored post.
Food sensitivities are a hot topic these days. Personally speaking, I didn’t even know I had some until a few years ago when I was at my doctor’s office complaining about my “random” unexplained symptoms. He suggested doing a blood test to see if food sensitivities could be the cause of them. Flash forward 3 years, and I’ve now had a few different tests that have led to dietary changes.
Food Sensitivity Symptoms
Food sensitivities are your body’s reaction to various foods and can present in many different ways. Fatigue and brain fog are two of the most common symptoms, but here’s a more comprehensive list:
Skin problems (hives, rashes, etc.)
Digestive issues, stomach pain
Food sensitivities are often confused with allergies, but they are actually very different. A food allergy causes an immune response that affects organs in the body. Allergic reactions can be severe to life-threatening, causing various symptoms, and usually happen right away.
A food sensitivity is usually less serious, yet can lead to some unpleasant symptoms, such as those listed above. Food sensitivities are not as quick to occur as food allergies and may take days to cause any visible reactions, often making them difficult to diagnose without adequate testing, though keeping a food journal and doing an elimination diet can be extremely helpful.
I’ve had lactose intolerance all of my life, so dairy hasn’t been an option for me. I can do butter and ghee, but as for ice cream, cow’s milk, yogurt, and cheese, they’re a no-go. I also have food intolerances to wheat, peanuts, and soy … I know, I know – it was sad at first, but honestly, it’s just an adjustment and a mind shift.
I’ve had everything from a few different antibodies to skin rashes; extreme fatigue to bad headaches and more before getting to the point where I am right now. Who knew that food you think is good for you could be bad for some?
If you or anyone you know is in a similar boat, I’m sure that you appreciate foods that allow you to enjoy them without worry. Which is why we’re excited to partner with Elmhurst, a non-dairy brand milk that offers “milked” nuts AND grains (perfect for those who can’t eat nuts!) on today’s post. They’ve actually got a pretty cool story behind the brand, too.
Elmhurst is no stranger to the dairy industry. In fact, they were the #1 dairy supplier on the East Coast for decades. But in 2016, CEO Henry Schwartz, son of co-founder Max Schwartz, saw an opportunity. At the age of 82, he closed Elmhurst Dairy and embraced a new model with a plan: to create clean label products that were just as delicious and nutritious as dairy milk, but without the dairy. After just two years into this switch, their version of “milked” dairy has become a huge hit.
What we love about Elmhurst is that they don’t include any unnecessary fillers or additives, and in addition to their nut milks they’ve created grain milks (including oats and brown rice) that are perfect for those who are sensitive to nuts or those who are just looking for another plant-based option. I have tried other nut milks in the past, and I can honestly say that Elmhurst is very different. Because of their differing process, the end product results in more nuts or grains used – which means more nutrients, more protein, better taste, and no junk. Oh yeah, and a super creamy taste, too!
As Kiran mentioned above, Elmhurst has unsweetened dairy-free milk options with no unwanted food additives, and I used some in a new potato soup recipe that you can enjoy either dairy-free or with dairy, depending on your needs (either way, it’s great comfort food). Here you go!
Creamy Potato Soup (Dairy-Free)
In this post, learn about food sensitivity symptoms and how to deal with them, and get our allergy-friendly (dairy-free) Creamy Potato Soup recipe.
In a large soup pot over medium heat cook the diced bacon while stirring until brown and crisp, 3 to 4 minutes.
Add the onion, carrot, and celery to the pot and cook until the onion begins to soften, 2 to 3 minutes.
Add the garlic and cook for another minute being careful not to let it burn.
Add the diced potatoes to the pot along with the broth and salt. Bring to a boil then turn down to a low simmer and cook uncovered until the potatoes are tender when pierced with a fork, 10 to 15 minutes.
Remove a third of the potato chunks (it's okay if some other good stuff comes out with them) and puree remaining soup. I like to use my hand immersion blender for this job. Stir back in the chunks along with the milk or cream until heated through, garnish with green onions and/or more bacon, and serve.
We recommend organic ingredients when feasible.Nut-free if grain milk, regular milk, or cream are used.Nutrition Facts
Creamy Potato Soup (Dairy-Free)
Amount Per Serving
Calories 67Calories from Fat 54
% Daily Value*
Saturated Fat 2g13%
Vitamin A 1700IU34%
Vitamin C 0.9mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Kiran Dodeja Smith is the mom of 4 kids and has been a part of the 100 Days team for 6 years. When she’s not in the kitchen cooking, she can be found running (and sometimes more likely running her kids around) and posting on her own blog, EasyRealFood.com.