Anyone who modifies their diet risks missing out on key nutrients, though. Some are obvious: fluoride in tap water, iodine in table salt, calcium in dairy products. But Americans especially don't usually reach daily whole-food goals for veggies, fruits, or even healthy proteins. And, although foods made at home are overall more healthful than processed store-bought versions, there is still a chance you're cutting out important vitamins without realizing it.
I'm pulling together my health professional background with my experiences as a food allergy mom to start exploring the nutrients we get from some of those fortified foods (like bran-based breakfast cererals) that we might lose when we radically change eating habits. Some personal examples we've experienced this summer and fall include:
- adding extra calcium, D, and phosphorus for my daughter (in one sugar-free gummy) when she stopped all milk-based foods and replaced mealtime drinks with green teas or water
- adding a B complex vitamin when I switched from fortified cereals and oat-based breakfasts to homemade overnight oats, granola, or rye crackers and fresh fruit
- balancing iron intake from leafy greens and proteins from vegan sources like edamame more carefully as we change our meat-protein consumption for new allergies
Interested in this topic? I've started posting on the topic at http://foodallergypantry.weebly.com/blog/preventive-health-with-food-allergies and hope to keep a regular cycle going. I'd love to hear about what you do to keep nutrition on the right track with food restrictions.