The food allergy experience

I had the opportunity to worked as a chef for many families with food allergies for many years. The turning point in my culinary career was when I became culinary specialist at a research center in Mount Sinai. I was in charged of a bionutritional kitchen that focus on research on food allergies and testing children with food allergies. I was part of many different studies in which I was able developed recipes, acquired new techniques, and also learned how to avoid the cross contamination process of ingredients made in facilities with other allergens. I was able to expand my knowledge of food allergies and developed recipes for people with food allergies.
It’s not only about avoiding specific ingredients such as dairy, gluten, peanuts, soy and tree nuts and others that might cause an allergic reaction. The focus should be about a variety of healthy and nutritional food. Some of the recipes that you would find here are not all focus on nutrition, but that vast majority has some component that might improve your health. Be aware that I intended to tackle food allergies in each recipe, but I would not be able to satisfied every one, instead I do try to stay way from most the major allergens. However, the essential idea it’s to introduce new ingredients and how to cook simply, but with flavor. Yes, some recipes require more attention than others, but I would do my best to explain the why I have selected a specific method of cooking. The idea of this blog and website is to introduce healthy ingredients that could potentially improve your overall health.

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