29 December 2013

An Exclusive Interview with 'Top Chef" fan favorite Chef Kevin Gillespie

In Part 3 of of our Food Perspectives series I shared Chef Kevin Gillespie's view on special diets in today's world. Read more. What are your thoughts? Contribute in comments below or send a message to Food Allergy Gal.



Each chef is really talented and they have a lot 'on their plates' literally and figuratively. If you asked a novice to prepare a meal for 20 people they would be terrified and probably not enjoy the experience of cooking very much. The point is, the reasons why the foodservice industry doesn't like to accommodate food allergies is because they generally don't have the education and tools they need to easily make adjustments. Once you start doing it and are equipped with the tools and knowledge, it's a wonderful and enriching experience.
I hope each chef will take the time to let down their perceptions and egos for a minute and come join Food Allergy Gal in the AllerSmartMenu program.

Follow or subscribe to Food Allergy Gal to get the complete series of Food Perspectives articles.

21 December 2013

Food Perspectives

I have been hard at work interviewing an array of people across the United States to get various perspectives on how we view food. Of course because I am, Food Allergy Gal, I will always have a certain story I go after and certain questions that I will likely ask. 

I had an idea when I first began the interviews and instead of me writing the story time and time again, I decided to let each person's voice just stand alone so I am featuring 10 articles from the "Inside Out" and "Outside In" over the next few weeks. 





Part 1 with Chef Mike. It really nicely pairs with the article that I accidently wrote about FARE, a non profit organization which claims to support and help 15 million Americans who have been diagnosed with food allergies.  Honestly it has done nothing for me in the last 11 years I've been struggling with food allergies. I'm hoping to turn that around though, with the new organization structure they have in place. 



CEO of FARE, John Lehr said that he felt the food industry as a whole was doing a great job to support and understand food allergies. He doesn't have food allergies himself and I wonder how many times he has been out to eat with someone who suffers with multiple food allergies. When I asked another person in the organization to provide a list of all possible 160 food allergens, she stressed, "We only focus on the Top 8." This is after John Lehr had said one of the largest trends in food allergies today is that they see people not just being diagnosed with ONE but MULTIPLES of food allergies. 

So for an organization that claims to be the "authority" and "go to people" on food allergies, this could be the very root of the problem. If they won't focus on what's beyond the top 8 and really explain the impact food allergies have on people, how can the food industry and government be supportive and really stand to make changes. 



All of this leads me to why I started LaraHolland, Food Allergy Gal consulting company 2 years ago. I am THAT person who is a connection between a non profit, the medical doctors, the restaurants, the commercial kitchens, the schools, and of course the food allergic. Additionally I write articles for various publications. It just so happens that in these interviews I found there was more of a need than ever to do exactly what I do... and here is the evidence to support that. 

The FARE articlehttp://www.examiner.com/article/charity-when-is-life-fare
The first Inside Out: Chef's Perspective Articlehttp://www.examiner.com/article/inside-out-the-chef-s-perspective
Up Next hear perspective from the Outside In: Part 2:  Special Foodie Perspective.

If you believe we need to make a change in the industry and believe in Food Allergy Gal could you please take a moment of time and donate to us

Donations help start up a much needed Allergy Friendly Commercial Test Kitchen called FoodUb8 and continue to educate but most importantly provide solutions the food industry can use TODAY to serve more of the 220 million diagnosed with this disease worldwide today. 





Making a small donation to Food Allergy Gal helps keep the vision and goal alive.
We need your support. 
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Happy Holidays!

17 December 2013

The Pumpple Recipe by Food Allergy Gal

Post by Tofutti.

Thank you, thank you to Lara Holland over at Food Allergy Gal for this awesome guest recipe - a "Cinnamon Apple Stuffed Pumpkin." We love it!
Lara makes it with Tofutti Better Than Cream Cheese. Hooray! 
...See More

11 December 2013

When life is FARE




The latest article from Food Allergy Gal is written by Lara Holland, founder of FoodAllergyGal.com & iLaraHolland.com is now available @ 


Lara writes about the rising global issue of food allergies and a non-profit organization that is committed to not only finding a cure but also improving the quality of life for the 220-250 million people worldwide who have been diagnosed with food allergies, according to the World Allergy Organization.

Read the article and view the slideshow to see some faces of food allergics and understand their stories. 





Stay in touch with the Food Allergy Gals  via social media @ www.facebook.com/foodallergygal or www.twitter.com/foodallergygal  
Don't like FB or Twitter? Try Google+ or Linkedin


25 November 2013

Dinner Guests with Special Dietary Needs


How to Have Those with Special Dietary Needs Over for Dinner


With the holidays come food gatherings galore. Chances are that you have or will have a friend or family member with a food allergy or intolerance. Fifteen million in the United States are estimated to have food allergies with numbers on rise.  Having us over for dinner doesn't have to be terrifying if you follow these 8 simple rules.

  1.       Ask all guests you have over well in advance if they have any food allergies or follow any special diets. If you ask well enough in advance, you have time to plan. It isn't fun for anyone if you invite someone over who has nothing to eat.
  2.      Accommodate! You have two options: Either change your entire menu to accommodate everyone’s dietary restrictions (preferable) or make an alternative menu that does accommodate. If different people have restrictions that are difficult for you, an option is to make some dishes with particular guests in mind. Be sure that everyone will have enough to eat.
  3.        Do not presume to know better than your guests about what they can and cannot eat. If someone tells you they are gluten free, don’t put a little regular flour in a dish and presume it isn't enough to bother anyone. If you are unsure how bad an allergy is, just clarify. Some people have a mild intolerance to some gluten and don’t mind eating a little. Others have serious allergies and need you to be careful about cross contamination of foods.  Cross contamination can occur if you cook using an allergen without properly cleaning the area and utensils.
  4.        Look at the ingredients of items you use in your recipes for the meal. A friend once worked hard to make a gluten free meal for me without bulgur wheat and substituted couscous, not realizing that couscous is made out of wheat. For serious allergies, check labels to see if items were processed with the allergen you are trying to avoid.
  5.        If you want to not change your menu, there are often substitutions that can be used. For example, for pasta find a gluten free rice pasta. This is something your guest will likely be happy to help with. One of my friends makes amazing turkey meatloaf, and I just bring her a cup of gluten free breadcrumbs so she doesn't have to buy something big or worry about where to get it.
  6.        Instead of asking your guests what to make, try doing a basic internet search for “recipe” and “[allergen(s)] free”. There are many websites full of recipes for all kinds of diets and allergies. (We even have one- Food Allergy Gal Recipes.)
  7.       If you are overwhelmed, just ask your guests to bring something with them. I actually prefer to do this, as I know that what I bring will be safe for me to eat.
  8.      At the beginning of the meal, let your guests with food allergies and dietary restrictions know what is in each dish so they don’t have to worry. After that, let it go! Don’t make your guests feel guilty for having allergies that they cannot control.
Having my family over for dinner isn't easy. I have severe gluten intolerance and am married to a vegan. I have seen that look of panic come over friends’ faces and heard the terror in their voices when they heard about our diets after inviting us over. With these 8 simple rules, hopefully inviting us and the millions like us with allergies, food intolerances, and dietary restriction will be less stressful.

               


You can find more of Debra's writing just click here or go to http://guckenheimer.pressfolios.com/ 

View a dairy free, soy free, nut free holiday side dish favorite here: http://www.examiner.com/article/dairy-free-dish-cauliflower-mashed-potatoes

20 November 2013

"Natural Flavoring"

Tis the season of holiday parties and social events riddled with food. For 150 million of us, worldwide, with food allergies this season can be one of the most depressing. We want nothing more than to be surrounded with all of the holiday cheer we can, yet often times we are left starving or feeling unsafe as we step outside of our kitchens and into the world of social food- unlabled and unregulated. The average food service professional doesn't understand food allergies yet alone the average socialite preparing meals or ordering up a caterer and forget about pot luck food socials (we rarely ever  know or trust what ingredients are in those foods.) 

The food allergy community continues to ask and beg for better food labeling. Even the normal consumer wants to know what is in their food, according to RestaurantNews.com- the #1 Trend right now is: "Convince me it’s real: Consumers want assurances that what they’re eating is real—in every sense of the word. Today’s menus describe items far more thoroughly, listing not only the ingredients but also where they came from and how they were prepared........."

What most restaurants don't understand is why consumers are asking these questions. Often times people will ask what's in this because they have a food intolerance, a food allergy, a special dietary concern. What consumers also know is the food industry has very little knowledge about the food they are serving, where it is coming from or what ingredients or sub component ingredients it may have (usually). Consumers are more educated about food than ever before thanks to the vast information made available on different sources of social media and the internet. Consumers have also come to understand that food really is impacting them in every way. Knowing what is in our food makes for an even more wonderful dining expierence. 

While there are more and more people counting colories and looking for nutritional lablels, the food allergic community doesn't care so much about colorie counts as much as if they are able to eat these food products. These consumers are constantly putting products back on the shelf when they see the words, "natural flavoring." With over 160 foods known to cause allergic reactions those words could be deadly or make someone extrodinarily ill for weeks on end. Natural flavoring could include citrus, vanilla, mustard, seed extract, oils. Castoreum, neotame, crushed beavers, carrageenan and citric acid and many more. This even applies to cosmetic industry such things as lotions, shampoos, conditioners, makeup, creams, facewash can contain sesame seed, citrus, almond, milk, wheat (all top 10 allergens in the U.S). Labeling needs to be better regulated and required by the FDA in the U.S. and product manufacturers equally need to understand the damage that can be done. 

Please consider signing this petition: http://wh.gov/lKC0g and sharing with others. It could save lives and help bring down over 300,000 hospitalizations  that occur per year in the U.S, due to allergic reactions. It will not only help save lives, but also help others make informed decisions and be more aware of what ingredients they are providing or serving to those with food allergies. It may also help the food industry sell more items that would not be purchased by many because of the fear of the unknown words "natural flavoring." 

Besides signing a petition to help those with food allergies this holiday season, consider providing small labled placeholders with each prepared dish. For example if roasted chicken is on the menu- place a card that says, "Roasted Chicken: Olive Oil, rosemary, salt, pepper, balsamic vinegar."

To contact Food Allergy Gal, click here.


Click here to see more on Know your Food. 

18 October 2013

Food Industry: Test your knowledge! What we don't know could hurt millions and cost us business.

What do we really know?

By Food Allergy Gal

 


Chefs, cooks, wait staff and managers constantly think managing food allergies is no big deal- or at least that is what we tell the customer. --- deeper investigation reveals a different story.  The food industry, as a whole, knows very little about food allergies, gluten, and other special dietary needs, yet we want to increase business, understand food trends and stay in food SERVICE and HOSPITALITY business…. So let’s just test our knowledge right now and find out what gaps we need to fill in. 


How many people have food allergies in the U.S?

How many people have food allergies in the world?

Is Gluten a top 10 food allergen?

What are the top 10 food allergens in the U.S?

Does every country have the same food allergies?

Can you fry out a food allergen?

Does it really matter if the same knife touches that cuts butter is used to prepare a dairy free meal for a customer allergic to dairy?

Are eggs considered dairy when talking about food allergies?


What is celiac disease?

What is gluten? What is it found in?

How serious is Celiac disease over food allergies?

Can someone die if they ingest something they are allergic to?

Are food allergies just in people’s heads- are they really just picky eaters? (Answer Truthfully)


If you can answer all of these correctly without cheating- please send me the answers in an email and I’ll send a super special gift. Info@ilaraholland.com  Bonus if you can get your staff to take this quiz and everyone passes with 100%. The thing is if you can’t answer all these questions and get 100% on them- you are at risk for serious liability in the kitchen, to the staff, to the business. You will face fines, lawsuits, poor ratings, heath department violations and worst of all potential closure of the restaurant. ****Disclaimer, you must be in food service or hospitality industry to get prize****

For the best, most efficient solution in the industry- please contact my office directly at (310) 728-0629 or email info@ilaraholland.com

If you don't believe that lack of knowledge is hurting you- read the comments posted by those in the F.A. community around the globe- (Comments are at the bottom on this article) ... Read More.


17 October 2013

Gluten Free is NOT Guilt-Free

The new phrase everyone wants to discuss in Food is "Is it Gluten Free?" It is everywhere, but did you know that only 3 million people in the United States have actually been diagnosed with Celiac and even less have an actual diagnosed Gluten intolerance which is far different than having an allergy to food where 15 million Americans have been diagnosed and that number continues to rise annually. 

Yes it is very important to pay attention to this group and yes we (in the food industry) need to cater to those with special dietary request- but why have we suddenly put such an emphasis on Gluten Free vs. actual food allergies that can kill a person immediately- not that a slow death or illness is any less painful (Trust me I know). 


But let me tell you why it is not healthy to "Go Gluten Free" if you don't have Celiac Disease........ Read excerpt taken from http://www.washingtonpost.com/national/health-science/what-to-know-before-your-first-gluten-free-race/2013/10/14/d3398b12-3293-11e3-8627-c5d7de0a046b_story.html

This is exactly why I caution people who don't have celiac disease or gluten intolerance against going Gluten Free. 

When it comes to calories, “it’s not a one-for-one swap out,” Bonci says. For example, gluten-free bread made with rice flour might pack twice the calories of a whole-wheat slice. Some athletes need the extra calories, but “not everybody does,” she say
s.

Davis encourages athletes to “go gluten-free, but don’t eat ‘gluten-free.’” In other words, focus on eating whole, unprocessed foods such as nuts and steamed vegetables rather than swapping your pita chip for a corn chip. “Gluten-free foods are made with rice flour, potato starch, corn starch and tapioca starch — the only starches that raise blood sugar higher than even wheat,” he says. “It’s like some cruel joke.”


If all you were eating was gluten free desserts and gluten free breads- and you don't see an obvious weight reduction- it's no wonder. TRUST me.... It's awesome that someone can actually eat a sweet treat once in awhile for those who have been deprived for years- but that is NOT the way to live life, expecting to lose weight.

Providing a gluten free option in food service does not cater to those with food allergies and it also isn't a guarantee that the entire meal will actually be gluten free- unless you are really trained in this and have been certified- gluten can be find in other materials we are using in commercial kitchens not to mention other products we may not even think twice about. 


                                                                        # # #

Please feel free to send comments, rants, raves, corrections, or ask for advice to Food Allergy Gal info@ilaraholland.com- or post below in comments. Look for more honesty from Food Allergy Gal on Twitter and Faceboook or visit the www.ilaraholland.com website for details on other products and services we offer. 


07 October 2013

Food Allergy Gal Presents Video



More Videos From Food Allergy Gal at http://www.youtube.com/user/LaraL1229/videos


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01 October 2013

The Workplace: Managing Food Allergies

Managing Food Allergies in the Workplace

by Rebecca Fortelka

Being diagnosed with a myriad of food allergies at the age of 22 was not only terrifying but it meant a whole lifestyle change. I could not just eat whatever I wanted and go out with friends like I was so accustom to. I needed to learn how to cook and plan strategically every time we did go out to eat.

According to the American Academy of Allergy, Asthma, and Immunology group a recent studies shows that as many as 15 million Americans have food allergies. Another 2 million suffer from celiac disease, and many more suffer from food intolerances. As food allergies continue to rise, more young adults with food allergies are entering the workforce, and employers should take notice.

I was working a traditional 9 to 5 job at the time of my diagnosis and was baffled by how I could handle the day at work with all types of social situations involving food. I was constantly surrounded by foods I was allergic to and felt the need constantly educate my co-workers about how I was airborne allergic to certain foods.  (Airborne allergic means foods I am allergic to, even being in the same air space as me can evoke a reaction.)  I have to sanitize my workspace and ask that others always clean up after themselves others in common areas because even a small speck of allergen can cause me to react.
I came up with a few ways to educate everyone about what it is like to live with food allergies:
  1. 1.     Ask the boss to allow me to make a powerpoint presentation and set aside 20 minutes to educate and have a discussion about cross-contamination and common hazards that come with food allergies.
  2. 2.     I made index cards for all my co-workers and boss that states my allergies both food and environmental, how to recognize an allergic reaction, and what they should do in a medical emergency. Make sure they know where you keep your medications, including epinephrine, if appropriate.
  3. 3.     Help plan office events to ensure that there are some safe food options for all to enjoy.


All and all, it is important to educate your co-worker and boss about food allergies. Because knowledge is power and an open dialogue is very important. Although, allergies can be intimidating being knowledgeable and proactive is a surefire way you can still live life and enjoy.
###
You can contact Rebecca for more information at Rebecca Fortelka rfortelka@gmail.com or read more about her by clicking here. 

04 September 2013

Safe Food, Healthy Business

Technology and Safety are two words I seem to hear every day in my world. Compliance, cost and quality follow closely behind. There are new applications for smart phones, new websites to follow, new social media strategies to keep up on. What's what in the food service industry and how do we keep up.?

Every week at least one solicitor calls me and wants me to sign up for something new and usually their strategy is to try to scare me or tell me how insignificant I am. Really? Does that really work? 

A few months ago I got a phone call from very nice man with a great accent. He gave me the vision of this application and how it helps the food service industry stay up to date with the latest in compliance and food safety. He asked me, Food Allergy Gal,  to partner with them to help deliver content on Food Allergy Information from a global perspective to help anyone with a smart phone stay up to date as questions arose on food safety. I'd like to introduce this new, FREE application to you: 
Safe Food, Healthy Business- Click the picture to get the details on the App. 

So here is what I like about the application:

The first thing is, they are always willing to make it better and open to suggestions. Just get in touch with them and tell them what you think and they listen and make updates to help your foodservice business. It's always up to date. 

The second thing is, it's information right at your finger tips. So when a customer comes in or the health department is scheduled for a visit or you need to contact someone who is close by and can give you services right away- it's all there. 

Third and best of all, IT is FREE now. Some people have had to pay for it in the past, but for now it's FREE. Take advantage of it, while you can by searching for it via the app store on i-tunes or clicking here: https://itunes.apple.com/us/app/safe-food-healthy-business/id598196824?mt=8

Have a specific question: What are the top 14 allergens in the UK? What should the food temperature of chicken be? What are the latest recalls in food? Is the price of lettuce really going up or is just the salesman trying to scare me? (Let's consult the app and see)


To find out more information about this application, visit their Facebook page at: https://www.facebook.com/pages/Safe-Food-Healthy-Business/157424181072565
or contact Emer or Michael directly: safefoodhealthybusiness@gmail.com

Breaking News: If you aren't really sure about what you are serving, this could happen to you: http://www.foodprocessing.com.au/news/63357--55K-fine-issued-for-food-allergy-offence

Lawsuits and Liababilty in serving without an education: Ignorance is not a defense for making someone sick. http://foodallergygal.blogspot.com/2012/08/business-at-risk-because-of-food.html

In other news we were just featured in this Food Quality article: http://www.foodquality.com/details/article/5082391/Food_Allergies_on_the_Rise.html

And Don't forget to ask us about how to get the AllerSmartMenu Program started for your food service business. When asked, "Does this have gluten, salt and sesame in it?" you can now consult the app and find out and present other items the guest may really enjoy and order more of (#RevenueIncrease) Red Robin did it for 8 allergens and now so can you. 


15 August 2013

Foodservice Ignorance Impacts another life


Story delivered by Esther Han

One bite of chorizo pasta with Parmesan cheese and David Curley's body went into shock.
Within minutes, his throat, tongue and face swelled and his body broke out in hives and rashes. ''I turned into Elephant Man,'' said Mr Curley, 34, who has a dairy allergy.
He claims waiters at a restaurant ignored his allergy and re-served the same bowl of pasta he had rejected. Paramedics gave him two shots of adrenalin and took him to hospital.
"I feel waiters and chefs don't take allergies seriously, that it's a medical condition that can kill,'' he said.
ADVERTISEMENT
Allergy and Anaphylaxis Australia wants the restaurant industry to introduce a national allergy management plan to reduce the risk of patrons going into anaphylactic shock. It also wants allergens to be declared on menus and staff to be trained to handle dietary needs.
"The food service sector needs to take allergies more seriously because a fatality can happen," said president Maria Said. "There is a lack of understanding and awareness, a lack of communication between front and back of house."
But Restaurant and Catering Australia said restaurants were not "health-care providers".
"We don't have the responsibility for the health care of our customers," chief executive John Hart said. "While it would be nice to think we can look after everybody, where will it stop?"
Restaurants would never print allergens on menus, he said. "We have to produce 600 million meals a year and every single one of them is going to be different." (This is why having AllerSmartMenu would be VERY beneficial combined with a training and education program like AllerCert are ever so important.)
He said he sent the pasta and chorizo topped with Parmesan back, telling waiters he was allergic to cheese. He alleges the new bowl was in fact the first one flipped upside down with the cheese buried inside.
Under the Food Act, Mr Curley fulfilled his duty of informing staff of his allergy; the club was required to accurately respond to his allergy questions.
Hospital admissions for anaphylaxis have increased four fold in two decades, new research from the Australian Society of Clinical Immunology and Allergy shows.
Food-induced anaphylaxis has doubled in the past decade and 20 per cent of Australians have an allergic disease.
The restaurant industry and the allergy group through Food Standards Australia and New Zealand reached an agreement last year for staff to accurately respond to questions about ingredients and allergens.
Ms Said believes this self-regulatory code is not enough. She will be making her case to the industry at the HACCP food safety conference next month.
The authority has worked with the allergy group to send booklets on allergy management rules to 35,000 food businesses. 
There is a new application available for smart phone users that also may come in handy called Safe Food, Healthy Business, which helps keep friendly reminders on the go. What do you think about it? 



To Find out how to become an educated, allergy friendly foodservice provider, please contact Food Allergy Gal at info@ilaraholland.com . 




AllerSmartMenu resolves many questions and time/efficiency concerns in the foodservice industry. Red Robin is the latest customer of AllerSmartMenu technology. 
Check it out. 






12 August 2013

Cooking Classes with Food Allergy Gal- Register Now.




Cooking and Eating with Food Allergies is a major pain and can be overwhelming. I know many of us don't go out to eat anymore because we fear the massive illness that may come on afterward. 
Even if you only have 2 food allergies, there may be "hidden" allergens in foods you wouldn't think about. For example, "olive oil spray may not just be olive oil, it could contain soy, sea salt, corn, or many other things that may also cause a reaction. 

You can request an AllerCoach in your area to do a customized cooking class and they will even shop with you for safe products. 
or
You can request a customized allergy friendly cooking class at your location (must have 10+ participants) with Food Allergy Gal and our approved chefs, by contacting us, here.



See more at: http://ilaraholland.com/upcoming-events.html#sthash.TDSmbzEA.dpuf

Recently Featured in the News: http://www.foodquality.com/details/article/5082391/Food_Allergies_on_the_Rise.html

29 May 2013

The Food Impact

by: Food Allergy Gal a.k.a Lara Holland


Food allergies, food intolerance and celiac disease are all medical conditions that cannot be helped, prevented or cured to date. Food really does play a big role in our health and yet I still find we don't take it very seriously. In fact I think we take it for granted. Most children these days don't know how french fries are made or think the potato comes from the store versus a farm. We don't understand food, how it impacts us not only from a physical perspective but also from a social and emotional level. Like teachers, we pay our food service professionals very poorly, we don't require education at entry level, anyone can jump into food service at any point in their life on some level. Sometimes it's even viewed as an "transition job," when really food is our life. Everyone has to eat. 

I know this is a first world problem and there are those in Africa and India who are starving and have no food, clean water, shelter or basic essentials of life. I wish I could solve all those problems today too, but for now I am working to solve this problem through education, awareness and ongoing care. 

We, as food service professionals, have the ability to really help those with these medical conditions, enjoy life outside their own kitchens. I am both the food service professional and food allergic and come to find out there are many of us in this world doing both. In fact while I was in Chicago, 50% of the people I ate with at a table one night (all in food service) had at least one food allergy or intolerance and everyone knew someone who was impacted. 

Medical research shows that autoimmune disorders are the leading cause of cancer, heart problems and 101 other diseases. 

In autoimmune diseases our immune system attacks our body. This causes serious problems like ulcerative colitis, thyroiditis, multiple sclerosis, autoimmune Alzheimer's, food allergies, celiac, lupus, autoimmune autism, autoimmune oophoritis, chroh's disease, chronic fatighe syndrome  Kawasaki disease, grave's disease, goodpasture's syndrome, Parkinson  pernicious anemia, polyarteritis nodosa, rheumatoid arthritis. There are over 101 known diseases as a direct result of food. 

There are often genetic predispositions but there is growing evidence that microbes and environmental toxins such as molds, metals & pesticides play a key role. 


I truly believe that we not only need to understand how food impacts us but also really focus on educating food service professionals on the food and it's impact.  In some cases it could mean life or death, as is true with food allergies. 

Instead of taking over my family food business or some other aspect of cushy desk job in food service, I decided to take my passion for culinary with my damn food allergies and use it as a chance to help everyone in this industry. I have spent 11 years with my own food allergy medical battle, including education, training, new recipe development, awareness. 


Over the last 13 months we have developed full service solutions to help in every aspect of the food service business, including our new electronic food allergy management system, AllerSmartMenu, and a comprehensive training and certification program which helps limit liability, increase efficiency and effectiveness and build revenue from the 220 million potential customers with food allergies, just like me. 

I love this connecting article that was written after I first wrote this article. http://blog.fooducate.com/2013/08/31/the-curious-connection-between-your-gut-and-brain/



LaraHolland, Food Allergy Consultancy provides full service solutions in food allergies and special dietary needs to food service providers from restaurants to food manufacturers. Find out how we can help your organization today! Stay connected or email us, info@ilaraholland.com. 

To schedule a training class on food allergies, food intolerance and celiac disease, please click here.





This Post is Sponsored by Home Free Cookies, delicious treats for home or to be served in restaurants as a great little dessert. Gluten, Dairy, Nut Free cookies. 
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