Hidden Allergens Abound in Supplements & Medication

updated 9/30/2013

Your doctor tells you to get a digestive enzyme, vitamin/mineral or a probiotic at your local health food store.  You pick one up, take it and have an allergic reaction.  Oddly, many supplements, even digestive enzymes are made or processed with top allergens like wheat, soy or dairy (even egg and yeast).   Corn syrup is another highly allergic substance that is in many cough syrups and other medications.  Corn can also be processed with wheat, so those with celiac and gluten allergies need to be aware of this.  Even supplement companies that label their products as “free” of the top allergens may not be taking proper precautions during processing.  Trace amounts can affect you, especially if you are highly sensitive / allergic to a food or have celiac disease.

Those of us who need supplementation to combat malabsorption need to be especially careful.  For me personally, supplementation has been one of the most difficult areas of cross-contamination to uncover.

Take these steps to help uncover hidden allergens that may affect you:

1. Ask your doctor if the supplement contains your allergens.  Make sure you have a complete list of allergens and that you review it with your doctor EVERY time your physician prescribes something for you. 
2. Review the ingredient list on the bottle yourself. Look for trigger words like "starch" which can be derived from corn and rice (which could be cross-contaminated with gluten), wheat (contains gluten) as well as gluten-free items like potato, tapioca.
3. Before you purchase, call the company to see if the supplement was processed with your particular allergen(s). 
4. If a medication, have the pharmacist keep a list of your allergens on file and review it with them prior to ordering the prescription. 
5. If the medication is new, ask the pharmacist to get a statement from the medication company that none of your allergens are processed in their facility.
6. Contact your doctor if your research shows that the supplement or medication may contain an allergen on your list and ask your doctor to work with you to find something that will work for you.
7. Even medical grade supplements can pose a problem.  If you have a reaction to a particular supplement, contact your doctor immediately to let them know.  The only way to help solve this problem is by partnering with your prescribing physician, communicating through them how medications and supplements are affecting you, and finding dedicatrd facilities. 

There are supplement companies who produce their supplements in a dedicated facility.  Klaire Labs, for instance, is a dedicated dairy-free & gluten-free facility and one of the only places that I’ve found to get a dairy-free probiotic, and supplements that consistently work safely.  Their probiotics are very pricey, but their other supplements are quite reasonable and effective.

OTHER RESOURCES

Also, here is a fantastic article from a pharmacist that breaks down the different ingredients in medicatons that could affect people who are allergic to gluten and who have celiac disease. it also breaks down some of the fillers, what they are made of and why, including other allergens like corn, soy, tapioca, and dairy, as well as substances that are derived from tar and chemicals.  The one thing this article does not address is the cross contamination of normally considered gluten-free items like corn and rice. Sometimes these grains can be processed with gluten-based grains, and there are people who are allergic / sensitive to them.

I've been hearing rumors of studies that have been done on the amount of gluten in specific supplements, but I have not found links to these studies yet, nor studies on other allergens in medication.  We'll post when we do, and if you find any, please share them with The Tender Foodie - I'll check them out and give a shout out to the community if they are viable.

Recipe: Raw Sauerkraut

Making raw sauerkraut is a great way to start experimenting with preparing your own fermented foods because it is super easy and affordable. Conventionally-prepared sauerkraut is cooked in brine, and does not contain the beneficial bacteria (learn more about probiotics) that traditionally prepared, raw sauerkraut contains. Most natural food stores sell raw sauerkraut, which is a great option, though sometimes quite pricey. Here’s a simple recipe to start you off:

Raw Sauerkraut

Ingredients

1 head green cabbage
1 Tablespoon grated fresh ginger (optional)
2 carrots, grated (optional)
1 Tablespoon sea salt

Directions

1.    Grate or slice thinly the cabbage and pound with mallet to release the juices. Save the outer leaves of the cabbage and set aside.

2.    Shred the carrots and add to the cabbage. Mix in the ginger and salt.

3.    Place in a ceramic pot or glass container, like a large mason jar.

4.    Cover the mix with the saved outer leaves of the cabbage. Place a plate on top of the leaves. Put a 4 or 5 pound weight on the plate (a brick, a bottle of sand). Cover the container with a piece of cheesecloth and then with a loose lid.

5.     Leave at room temperature for 3-5 days, until desired taste is achieved. Then refrigerate.

6.    When ready, remove the lid and the outer leaves and discard. Store the kraut in the refrigerator in a glass jar. It can be used immediately and will continue to ferment as it ages.

When Is It Ready?

The kraut is "ready" when it suits your taste. You can let it go longer than I've indicated above, if you like a stronger flavor.  Then you discard the leaves on top, and put it an airtight jar. Refrigerating will slow, but will not completely stop the fermentation process. Sauerkraut will last a few weeks in the refrigerator.

You can put kholrabi in your sauerkraut, but you need the cabbage in as the main ingredient to get the fermentation going, since cabbage has bacteria already on it that aid in fermentation.

About Brooke

Brooke Kaufman is a Certified Holistic Nutrition Consultant who creates customized meal plans for her clients with multiple food allergies and intolerances. She enjoys helping people eat nourishing food that is easy to prepare and tastes delicious. She believes that having food allergies and intolerances can be a positive challenge that inspires creativity, and brings a higher level of awareness when it comes to what you put in your body. Brooke believes that when we deeply nourish ourselves inside and out, we can attain optimal health…which includes healing our damaged and inflamed digestive systems.

Brooke received her nutrition education at Bauman College, and has learned through her own personal experience with food intolerances, she also works as a cleanse coach for Cleanse Organic, a 28-day, guided whole food based cleansing program. 

Find her at:  Balance Within Nutrition

Probiotics- The “Good Guys” in Our Gut

Welcome to new Guest Blogger and Certified Holistic Nutrition Consultant, Brooke Kaufman.  I"m super excited to have Brooke on board, her philosophy and skills will be very helpful to the Tender Foodie Community.  Read more about her at the end of her article below.

Welcome Brooke!!

~Elisabeth Veltman

What is a Probiotic?

By Brooke Kaufman, Certified Holistic Nutrition Consultant

The word probiotic comes from the Latin root words – for (pro) and life (bio). Probiotics are good bacteria that live in our digestive system. For many of us, the idea that there are beneficial bacteria living inside of us sounds like an oxymoron. How can bacteria be good for us? The simple fact is that life would not be possible without these beneficial microbes. Your body contains about 100 trillion bacteria – about three pounds worth – which is more than 10 times the number of cells you have in your entire body! It's now quite clear that the type and quantity of micro-organisms in your gut interact with your body in many ways, and can either prevent or encourage the development of many diseases.

Are We "Too Clean"?

We (in the western world) have falsely come to learn that health is achieved through sanitization. We pasteurize our food, wash it with harsh chemicals, and irradiate it, then wash our hands with anti-bacterial soap before we eat. We seem to be in an eternal battle with microbes. When we begin to understand how vital they are to us, we can switch the focus from all-out war to a more balanced approach. We need to learn how to support the beneficial bacteria in our bodies, and let them do the work of keeping out the “bad guys”. It seems that the more we sterilize our lives and keep microbes out of our food and digestive systems, the less the chance that beneficial bacteria will be able to flourish, and the greater the chance that the more virulent, pathogenic types of bacteria will be able to set up shop in our gut. A simple case of not enough “good guys” to keep the “bad guys” in check is likely to develop.

The Role of Good Bacteria

Intestinal bacteria play an extremely important role in our immune system and overall health. They protect us from illness, enhance peristalsis, and manufacture many vitamins, including B-complex, folic acid and vitamin K.  They also protect the integrity of the intestinal lining, help prevent the colonization of pathogens, help maintain pH balance, and aid with digestion and detoxification.  

Types of Gut Loving Foods

So how do we get more beneficial bacteria in our digestive system? One of the best ways is to incorporate probiotics into our daily diets in the form of traditionally fermented foods, such as:

•    Naturally fermented sauerkraut or Kimchee
•    Natto (Japanese fermented soy)
•    Kefir water
•    Kombucha
•    Miso
•    Yogurt made from raw, organic milk (if you’re not lactose intolerant)

Recipe:  Raw, Fermented Sauerkraut

Making raw sauerkraut is a great way to start experimenting with preparing your own fermented foods because it is super easy and affordable. Conventionally-prepared sauerkraut is cooked in brine, and does not contain the beneficial bacteria that traditionally prepared, raw sauerkraut contains. Most natural food stores sell raw sauerkraut, which is a great option, though sometimes quite pricey. Here’s a simple recipe to start you off:
Raw Sauerkraut

Ingredients

1 head green cabbage
1 Tablespoon grated fresh ginger (optional)
2 carrots, grated (optional)
1 Tablespoon sea salt

Directions

1.    Grate or slice thinly the cabbage and pound with mallet to release the juices. Save the outer leaves of the cabbage and set aside.

2.    Shred the carrots and add to the cabbage. Mix in the ginger and salt.

3.    Place in a ceramic pot or glass container, like a large mason jar.

4.    Cover the mix with the saved outer leaves of the cabbage. Place a plate on top of the leaves. Put a 4 or 5 pound weight on the plate (a brick, a bottle of sand). Cover the container with a piece of cheesecloth and then with a loose lid.

5.     Leave at room temperature for 3-5 days, until desired taste is achieved. Then refrigerate.

6.    When ready, remove the lid and the outer leaves and discard. Store the kraut in the refrigerator in a glass jar. It can be used immediately and will continue to ferment as it ages.

When Is It Ready?

The kraut is "ready" when it suits your taste. You can let it go longer than I've indicated above, if you like a stronger flavor.  Then you discard the leaves on top, and put it an airtight jar. Refrigerating will slow, but will not completely stop the fermentation process. Sauerkraut will last a few weeks in the refrigerator.

You can put kholrabi in your sauerkraut, but you need the cabbage in as the main ingredient to get the fermentation going, since cabbage has bacteria already on it that aid in fermentation.

About Brooke

Brooke Kaufman is a Certified Holistic Nutrition Consultant who creates customized meal plans for her clients with multiple food allergies and intolerances. She enjoys helping people eat nourishing food that is easy to prepare and tastes delicious. She believes that having food allergies and intolerances can be a positive challenge that inspires creativity, and brings a higher level of awareness when it comes to what you put in your body. Brooke believes that when we deeply nourish ourselves inside and out, we can attain optimal health…which includes healing our damaged and inflamed digestive systems.

Brooke received her nutrition education at Bauman College, and has learned through her own personal experience with food intolerances, she also works as a cleanse coach for Cleanse Organic, a 28-day, guided whole food based cleansing program. 

Find her at:  Balance Within Nutrition

Sources:

http://mpkb.org/home/pathogenesis/microbiota

http://www.ncbi.nlm.nih.gov/pubmed/22781886

http://www.sciencedaily.com/releases/2004/02/040202064023.htm

http://www.naturalnews.com/probiotics.html

http://articles.mercola.com/sites/articles/archive/2012/04/02/crucial-role-of-microflora-in-health.aspx