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Kids and lactose intolerance

Do you wonder if your child might have “lactose intolerance”?    Have you ever thought of removing dairy from your child’s diet?  If the answer to either of these questions is yes, here are a few things to remember when it comes to lactose intolerance in kids:

  • Lactose is broken down by lactase.

While lactose is the carbohydrate (sugar) found in milk, lactase is the enzyme that digests the sugar. This enzyme is found in the lining of the small intestine, breaks down lactose into simpler molecules that are easier to absorb.  When there isn’t enough lactase, the sugar isn’t properly absorbed, which leads to the symptoms of “intolerance”, which include gas, bloating, pain and diarrhea.

  • True lactose intolerance is rare in young children.

Although children as young as infants can “transiently” have less lactase in their digestive tracts (most often, this happens for a week or two after an infection), lactase production remains ...

Gluten intolerance or low FODMAPs?

Despite test results that show no evidence of their children having neither any detectable allergies to wheat nor any signs of celiac disease, many parents choose to have their children follow a gluten-free diet.  This is because of convincing stories of how gluten (a protein found in wheat and other grains) seems to cause their kids to have belly aches, nausea, bloating and a variety of other symptoms.  

For years, this was hard to explain without a scientific explanation.   Gastroenterologists like me had a hard time supporting families who wanted to follow gluten free diets, without a good “medical reason”.  Then, in 2011, researchers from Australia conducted a double-blind, randomized, placebo-controlled, rechallenge trial in nearly 3 dozen patients (none of whom had celiac disease or wheat allergy), all of whom described worsening symptoms when unknowingly ingesting small amounts of gluten.  The results of this study described a condition termed, “Non-celiac gluten intolerance”.    It was after reading this landmark study that many physicians, including myself, began to validate parents’ concerns about gluten being the culprit behind their children’s gastrointestinal (GI) problems.

But then in 2013, just as word of non-celiac gluten intolerance was gaining popularity amongst physicians like me, the exact same group of researchers from Australia published a follow-up study on a similar set of about 3 dozen patients.  The findings of this 2nd study showed that instead...

Does your child have a food allergy or food sensitivity?

“Every time my child eats, his belly hurts. I think he must have a food allergy. Can you help us?”

Countless times have I heard this from parents of children worried about foods being the cause of their child’s gastrointestinal (GI) complaints. Some families wonder whether their child should start a “gluten-free” or other type of dietary change. More often than not, families have already tried a few diets before meeting with me.

Parents considering these types of elimination diets need to be aware of a few key points:
The difference between “food allergy” and “food sensitivity”:

Helping kids with Inflammatory Bowel Disease (IBD)

Inflammatory Bowel Disease (IBD): Do you know what it is?  Do you know what symptoms people suffer from? Do you know that 1.4 million Americans have IBD, and that it can affect both children and adults alike?  The gastroenterology team at Swedish takes care of both children and adults who suffer with this chronic, disease of the gastrointestinal tract

As the pediatric gastroenterology nurse who works intimately with the pediatric IBD patients at Swedish, I know all too well that many can suffer with the “ups and downs” of this sometimes debilitating disease.  Often, I tend to hear from kids when they are “down”, but my favorite time to hear from them is when they are excited about upcoming special events like the “Take Steps” walk, or Camp Oasis (a camp just for kids with IBD), both events sponsored by the CCFA.  It’s often at these events, that children first say that they start to feel “normal”. 

This year, we want to invite you to ...

Public Comment Period on Food Label Changes Ending Soon

Time is running out if you want your opinion to be heard when it comes to the FDA’s proposed changes to the iconic food label that we’ve all come to rely on when buying packaged foods. 

This is a big deal.  For those of you who haven’t heard, highlighted below are the key proposed changes:

  • Require information about the amount of “added sugars”.  A review of this was discussed in Dr. Thekke Karumathil’s blog a few months ago.

  • Remove the “calories from fat” label

  • Update serving size requirements

  • Present “dual-column” labels to differentiate “per-serving” and “per-package” calorie and nutrition information

  • Only require the declaration of amounts of 4 nutrients (vit D, calcium, iron, and potassium).  No longer will nutrients like Vitamin A and C be required, although manufacturers may declare them voluntarily.

  • Refresh the format to emphasize calories, serving sizes, and percent daily value.

Here's what these changes would look like:

How to eat more vegetables

Did you know half of your plate should be from vegetables? Here are some ways to get more vegetables into your family’s meals and snacks.
 
1. Experiment with a new vegetable each week or each month!

Check out your local farmers market or produce aisle for something new and seasonal. Search the web or your favorite cook book for ideas on preparation, and don’t be afraid! Find recipes with some of your other favorite flavors or styles and you may just find your new favorite vegetable.

2. Get sneaky

  • Pureed peppers, zucchini or carrots can be “snuck” into tomato sauces for pasta or pizza. Not even the pickiest eater will notice!
  • Cauliflower, carrots or sweet potato can be steamed and pureed into mashed potatoes or a casserole.
  • Have a ...

How to make healthy substitutions

This week for National Nutrition Month, we featured how to make healthy substitutions to your cooking techniques. Easy swaps can help reduce calories, fat, sugar, and sodium from your diet without noticing a change in flavor.
 
We demonstrated this by featuring our Low-Sodium/Low-Fat Banana Bread recipe. Many of you loved the taste better than higher sugar, higher fat versions! You can halve this recipe to make 1 loaf. I have made this recipe using 1 cup Greek yogurt in place of the buttermilk and vegetable oil. You could make this gluten free by using a brown rice flour or gluten-free flour blend!

Also, see below for some other tips on how to slim down your favorite foods without sacrificing flavor:
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