By Pamela Bond The rise of


food intolerances I


7 SIGNS YOUR CHILD MAY HAVE A SENSITIVITY TO SOMETHING SHE ATE


n recent years, pediatrician William Sears, MD, has seen a lot more cases of asthma and eczema in his San Clemente, California, offi ce. Dairy and wheat are still the biggest culprits, but experts believe new factors may be contributing to the rise in food sensitivities, including synthetic additives such as partially hydrogenated oils and artifi cial colors, fl avors, and sweeteners, as well as genetically modifi ed ingredients. Often undiagnosed and untreated, food intolerances can damage tissue over time, warns Sears, author of T e N.D.D. Book (Little, Brown, 2009), a book that addresses what he calls nutrient defi cit disorder. Increasingly, kids are developing what used to be adult-onset diseases, such as type 2 diabetes, obesity, depression, cardiovascular disease, and acid refl ux, he says. If you think your child may be reacting to something in his or her diet, the fi rst step is to look for clues. “A lot of parents already suspect the answer,” says Kelly Dorfman, LND, author of What’s Eating Your Child? (Workman, 2011). Become a “nutrition detective,” she suggests, noting when and how possible symptoms arise. Here’s a guide to assessing the evidence and fi nding solutions. ➻


may 2012 | deliciousliving 33


HEMANT MEHTA / CORBIS


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