Ask Bonnie
October 2009

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Question #1:

Bonnie, the food options at the colleges my daughter is looking into are horrendous. Any ideas?

Answer #1:

Think small college (less than 1500 students)! Here is an account from a client of ours:

I thought you would like to hear good news about a college's attitude toward food sensitivities and allergies.  We brought her to college this past weekend to start college.  We had contacted the school earlier to make sure there would be something for her to eat and were told to touch base with the food services people when we arrived.  The very first day, in the midst of freshman move-in madness, the executive chef spent 45 minutes with us!  He sat with her and explained all the ways they could help her.  He told her that they would prepare a special meal for her 3 times a day if needed.  Then, he took us on a tour of the kitchens and introduced her to key people.  The pastry chef reassured her that he always has gluten free desserts and treats available.  He will have a special stash for her in particular for when she needs a little treat.  The plan is for her to review the menus in advance and select which dishes appeal to her and then they will make sure they prepare a Hannah-friendly version of that dish.  The chef finished with telling her that this is her kitchen and she should feel at home there.  He told her he knows how important eating in community is and that they will help her do that as easily and unobtrusively as possible.

He told her about a student with many restrictions who graduated last year.  During the last few weeks of the year, they had the student watch them make his food and then they gave him a binder with the recipes they had developed for him!

He also told us that they make everything from scratch so accommodating her is easy. And the school has its own farm that offers an opportunity for students to learn to manage and run a farm.  They buy all of the product for the dining services.  And they generally serve only organic, locally raised meat, poultry, etc.  Their fish is frozen because they are trying to reduce their carbon footprint--they have a fisherman who freezes the fish on the boat on the west coast, and then it is trucked to the school rather than flown on an airplane.

Supposedly, this college is 3rd in the country for food.  We did not choose it for that reason, but this feature could make all the difference for my daughter.  She is a real foodie and wants her food to taste good, be healthy and not make her sick!

Question #2:

Answer #2:

I do not approve of gluten-free items containing dextrose or cornstarch. Why? When someone is already compromised from gluten, cornstarch is too harsh and inflammatory. I cannot tell you how many clients have felt great gluten-free, and then a year later start feeling awful again. Then, we remove cornstarch on a daily basis and they are fine. I say, "reserve" the cornstarch/dextrose for gluten-free meals when at restaurants so you're not overloading.


Have a happy, healthy day.

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