gluten; Bragg Liquid Aminos (instead of soy sauce) It is not often acknowledged that many adults and kids can have a sensitivity to food additives and preservatives. Children may be especially affected due to their less developed digestive systems. Some examples of these additives are the sulfites used to preserve dried fruit. Sulfites are also found in store-bought baked goods, potato chips, salad dressings, condiments, and more. If you suspect your keiki is reacting to food preservatives, please consider cutting them out of your life for good! Check the labels on snacks and packaged foods marketed specifically for kids and you may be shocked at the long list of artificial additives, preservatives, and colorings. Look for alternatives with simple and familiar ingredients, or better yet, go for homemade meals and snacks focused on fruits, veggies, beans, and whole grains. The good news is that modern-day food choices make finding replacements for common problem ingredients a lot easier. Here are some easy swaps (all available at your local Down to Earth Organic & Natural store!): Problem food: Milk Replacement: Oat, Hemp, Soy, Macadamia, Almond Milks; milk-free cheeses, yogurts, and ice cream Problem food: Gluten Replacement: Certified Gluten Free products, including breads, crackers, waffles, pasta, and more Problem food: Eggs Replacement: Most packaged foods that contain egg can be made without them; for dishes like scrambled or hardboiled eggs, or egg sandwiches, look for choices like JUST Egg, Wunder Eggs, and Bob’s Red Mill Egg Replacer for baking. Problem food: Soy Replacement: Seitan and other meatless products made with wheat flour “Reactions sometimes occur days later making it hard to pinpoint what the culprit is.” 96 HAWAII PARENT July/August 2024 Scan the QR code for Down to Earth’s recipe for soy and gluten-free walnut brownies.
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