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healthykids


Action Plan for Parents Seven Signs of


Food Sensitivities by Pamela Bond I


n recent years, Pediatrician William Sears has seen many more cases of asthma and eczema in his San Clemente, California, office. Dairy and wheat remain the biggest culprits, but experts believe new factors may be contributing to the rise in food sensitivi- ties, including synthetic additives like partially hydrogenated oils, artificial colors and flavors and sweeteners, plus genetically modified ingredients. Often undiagnosed and untreated,


food intolerances can cause long-term tissue damage, warns Sears, author of The NDD Book, which addresses what he calls nutrient deficit disorder without resorting to drugs. Increasingly, kids are developing formerly adult- onset diseases, such as Type 2 diabetes, obesity, depression, cardiovascular disease and acid reflux, he says. If it seems that a child is having a dietary reaction, first look for clues. “A lot of parents already suspect the answer,” says Kelly Dorfman, a licensed nutritionist dietitian and author of What’s Eating Your Child? Become a “nutrition detective”, she suggests. Here’s how to assess conditions and find solutions.


Spitting Up Suspects: Intolerance to ca- sein—a protein prevalent in dairy cow milk different from its form in breast milk that can get into mothers’ milk or for- mula—tends to irritate an infant’s gut lining, causing gastroesopha-


geal reflux disease (GERD) and then chronic ear infections or constipation, says Dorfman.


Action: Remove dairy from the baby’s and nursing mom’s diet for at least a week. For formula feeding, choose a brand made with predigested casein or whey. To heal baby’s damaged intestinal lining, give 10 billion CFU (colony forming units) daily of pro- biotic bacteria, mixed in a bottle or sprinkled on food.


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