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Do You Have a Food Intolerance? Here’s How to Find Out…

elimination diet food intolerance

Adapted from Amy Shah, M.D. Greatist.com

Since everyone and their cat (literally) is on a special diet, you might wonder if you, too, have a food allergy or intolerance.

After all, you do sometimes feel a little bloated when you eat dairy, and gluten, and vegetables… It feels like everything is off limits!

Luckily there is a relatively easy way to figure out if you have a food intolerance. You can try out this plan before resorting to expensive blood tests or extreme cleanses.

But Should You Try This?

• Before beginning any restrictive diet, it’s important to have an idea if you have a food allergy or a food intolerance. If, immediately after eating certain foods (in even microscopic amounts), your throat tightens, you get hives, or you experience anaphylaxis (a type of total-body shock), consult a board certified allergist, as that may be a food allergy—and that’s not something to self-diagnose.

• On the other hand, symptoms like constipation, headaches, heartburn, fatigue, bloating, or difficulty swallowing may be a food intolerance. Sometimes this will get worse one to three hours after consuming a food, but often the timing makes it unclear if it’s diet or something else causing your problems.

• Food challenges—where you take out a food out and then add back in to see if it causes symptoms—are considered the “gold standard” for diagnosing intolerances. Blood and skin testing can often give false or confusing results, so after those, sometimes doctors recommend a food challenge to confirm the sensitivity.

elimination diet food intoleranceThe Easy Elimination Diet

The plan below is a little different from a full elimination diet, where you remove 8+ food groups at the same time. For most people it’s almost impossible and of course cumbersome to avoid so many foods at once. This modified version is a lot easier because you eliminate three or four food groups at a time for 21 days since it takes about two to three weeks to notice any difference in your symptoms.
After those first 21 days of avoiding certain foods, you should feel better. That’s when you reintroduce the foods one by one, allowing at least three days before you reintroduce the next one so you’re able to notice any changes in how your body reacts to the food. If you add back all the eliminated food groups and have no symptoms, move on to the next step of the plan, when you’ll take out new foods. Continue doing this until a certain food group causes symptoms—that’s likely your trigger. You can stop the diet then, or continue if you think more than one food is at fault.
You’ll start by cutting out the statistically most common offenders, then move to less common ones, which should mean you can figure out your culprit faster. During each phase, make sure to read food labels to see if packaged goods contain any ingredients you are avoiding. These foods are hidden in a lot more things than you think! When you eat out, ask the restaurant staff what’s in dishes. (For example, are the vegetables cooked in butter or is peanut oil used for that stir-fry?)
You won’t have to worry about being hungry since you’re only avoiding some foods, and you can always chow down on lot of fruits, vegetables, and healthy fats. Vitamin deficiencies aren’t a concern either, since each phase is only 21 days.

Your Post-Plan Plan

Let’s say you found out gluten is a problem for you. Then you should avoiding eating it and anything using it as an ingredient so you don’t have to suffer from symptoms. Yes, this means asking about meals at restaurants and reading labels, but you don’t have to cut out foods “processed in a facility with gluten” since a trace won’t throw you into allergic shock. And you may even be able to enjoy some wheat on rare occasions without many issues—for those without celiac disease, once you give your immune system and gut a break from the food and it heals, small amounts will be tolerable for most. Hello, birthday cake!

Blog post written by Trainer, Sarah Oliver

VIM is now offering nutrition services with Trainer & Nutrition Coach, Christine Galvin!

Click below to find out how you can benefit from 1 on 1 Nutrition Coaching!

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STARBUCKS COPYCAT PROTEIN BOX!

starbucks protein box

The Starbucks Protein Boxes are convenient and easy meal options that you can buy and take on-the-go.

They often have over 20 grams of protein to help keep you satisfied on your busy day, but their high protein comes at a high cost. I am a huge fan of Starbucks, but I must admit, I cannot afford to eat or drink there daily!

Fortunately, it’s pretty easy to mimic a Starbucks protein box at home!

This copycat box is convenient, tasty, and best of all, EASY! Snack boxes are great because they offer many different flavors and textures in a fun delivery, and they also offer a full range of nutrient groups (protein, fiber, fruits, vitamins, etc.). They are perfect for young eaters who love the novelty of a snack box, as well as adults who enjoy the convenience and satisfaction of a high protein lunch!

For this particular snack box, the ingredients are:

  • • Sliced cheese, cheese stick or a Babybel
  • • Apple or other fruit
  • • Pita bread or other whole grain crackers
  • • 2 hard-boiled eggs
  • • 2 Tbsp. peanut butter

That’s it! Pretty simple, and you likely already have most of the ingredients.

You could also swap out the apple for sliced peppers and carrots, the eggs for nuts, the pita for a whole grain cereal and the cheese for chopped chicken or tofu. The simple dividers of the box means you can combine essentially anything! If you don’t have a divided lunch container like this, you can also just use a series of small Tupperware. There will be more dishes to wash, but you still get to enjoy a healthy assortment of snacks. What would you put in your box? Let us know in the comments!

Blog post written by Trainer, Sarah Oliver

VIM is now offering nutrition services with Trainer & Nutrition Coach, Christine Galvin!

Click below to find out how you can benefit from 1 on 1 Nutrition Coaching!

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Top 5 Anti-Inflammatory Foods

anti-inflammatory food

Inflammation has a bad rap, but it’s not inherently evil.

It is a natural response to illness, a critical defense mechanism that helps to heal damaged cells and fight viruses and bacteria. But there are two types of inflammation.

Acute Inflammation might be a cut that turns red and becomes inflamed. This is your body’s natural response to help heal the cut. Chronic inflammation, on the other hand, is a continuous inflammation with a slow onset, typically resulting from poor diet, physical inactivity, overactive immune responses, or invaders the body cannot get rid of. This is where someone may look to get treatment as we as start a better lifestyle. They may look into using products like hemp to help them. Click this link if you’re questioning “what is hemp?”

Whether you are already living with chronic inflammation or doing everything in your power to reduce your risk of disease, you can include anti-inflammatory foods in your diet to help ease inflammation!

1. Dark-Green, Leafy Vegetables

According to many experts, dark-green, leafy vegetables are considered the healthiest foods on the planet, as they offer the most nutrients per calorie. Greens are associated with the strongest protection against chronic diseases, including 20% reduction in risk for heart attacks and strokes for every daily serving. Plus, they are rich in antioxidants that restore cellular health, as well as anti-inflammatory flavonoids.

2. Turmeric

There has been a lot of information about turmeric and its health benefits. In recent years, more than 5,000 studies have been published on turmeric. Turmeric’s primary compound, curcumin, is its active anti-inflammatory component and is considered one of the most powerful anti-inflammatory components in the world. There is so much research regarding turmeric and its benefits, it can’t fully be explained here! To give you a little taste of how amazing turmeric is, research shows turmeric can beneficial in preventing or treating:

  • Lung Disease

  • Brain Disease

  • Variety of Cancers, including: multiple myeloma, colon cancer, and pancreatic cancer

  • Rheumatoid Arthritis

  • Osteoarthritis

  • Lupus

  • Inflammatory Bowel Disease

  • …and more!

3. Flaxseed

The word “superfood” comes to mind every time we consume flaxseeds. Why? Because they are an excellent source of omega-3s (anti-inflammatory!) and phytonutrients (cancer fighters!). Specifically, flax contains the phytonutrient lignan, which is a chemical compound protecting blood vessels from inflammatory damage. Another thing we love about flaxseeds is they have been found to lower LDL (“bad) cholesterol and therefore reduce your risk of heart disease.

4. Oats

Oats contain a unique class of antioxidants called avenanthramides which is found to lower blood pressure and have anti-inflammatory properties. Avenanthramides have also been shown to relieve skin itching and irritation effects.

5. Berries

Dark-green, leafy vegetables may be the healthiest vegetable on the planet, but berries are are most certainly the healthiest fruits. This is because berries rank as some of the highest foods in terms of their antioxidant power, which is measured in units. For reference, apples contain about 60 units, whereas bananas contain 40 units of antioxidants. But the Aronia Berry contains much more! Also, per cup, strawberries contain 310 units, cranberries 330 units, raspberries 350 units, blueberries 380 units, and blackberries 650 units! The tremendous amount of antioxidants and phytochemicals in berries is what makes these fruits powerful against inflammation.

Blog post written by Trainer, Sarah Oliver

VIM is now offering nutrition services with Trainer & Nutrition Coach, Christine Galvin!

Click below to find out how you can benefit from 1 on 1 Nutrition Coaching!

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4th of July Hours

4th of July

Please note our holiday schedule for the 4th of July!

Wednesday, July 4th:

  • University Park – CLOSED

  • Central Square – OPEN 8AM-8PM

Wishing all members and staff a happy and safe holiday!

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July 4th BBQ

july 4th bbq

It’s finally summer! So kick it off well with an Independence Day BBQ.

With all these recipes, you can easily host one in your backyard, patio or even tiny apartment kitchen.

Or if you’re a guest, bring one of these along! If you’re going to eat all the food, you might as well contribute a liiiiitle bit. So get in the kitchen, then get outside! And remember your sunscreen. Happy 4th!

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Grapefruit Avocado Salsa


A healthy appetizer or burger topping! Besides, why go a day without avocado?
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Vegan Veggie Burgers


For friends and family with special diets.
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Pizza Pasta Salad


No more fights over choosing between pizza and pasta!
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Healthier Strawberry Ice Cream


Greek yogurt makes this frozen yogurt a healthy and easy alternative to make at home!
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Easy Flag Fruit Dessert


For friends with kids… or kids at heart!
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Cucumber Basil Kombucha Mule


Because why not be tipsy and trendy
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Blog post written by Trainer, Sarah Oliver

VIM is now offering nutrition services with Trainer & Nutrition Coach, Christine Galvin!

Click below to find out how you can benefit from 1 on 1 Nutrition Coaching!

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5 Tips for Eating Healthy at Restaurants

eating healthy at restaurants

Summer is full of opportunities for natural movement and fresh local foods.

However, there are also plenty of social gatherings at restaurants of all types that don’t follow the healthy ways of summer.

Everyone enjoys eating out, and you shouldn’t have to give that up! Instead of choosing between staying home or ruining your diet, use these five simple tips below to achieve nutrition success every time you eat out!

  • Be picky: Most restaurants are more than willing to make adjustments to their recipes; provided, they have the ingredients to do so. Asking for grilled chicken instead of fried chicken, broiled fish instead of beer-battered, or condiments lite or on the side are all great ways to reduce the high fat content found in many menu options.
  • Ask Questions: French fries and tater tots are not the only side option available! Although often not listed, many places will offer fresh fruit or a small salad as an alternative side at no additional cost. In addition, asking questions about how the meal is cooked or if any meal is prepared solely “in-house” can give further insight into the nutritional content of the meal. Foods that are prepared “in-house” use limited processed ingredients which can reduce the sodium and added sugar content of your meal.
  • Understand Menu Terms: Menus can be confusing by using food preparation terms you may have never heard of before. In fact, certain terms may indicate being cooked in high-fat butter or deep fried in oil. Below is a list of common menu terms and their health implication:
    • Au gratin, scalloped, buttered, creamed and stuffed can all indicate foods prepared in cream and butter. These foods are often higher in fat and calories and frequent consumption can lead to an increased risk for cardiovascular diseases.
    • Steamed, roasted, broiled, grilled and poached all utilize a dry heat cooking method and typically are lower in fat. These are the menu terms to look for when trying to select an entrée preparation method.
    • Au jus, pickled, smoked, cured can all imply high sodium. Too much sodium in your diet can lead to high blood pressure and increase your risk for a heart attack or stroke.
  • Drink Water: Studies have shown that drinking water throughout your meal helps fill you up and curb your appetite. People who drink water with their meals are less likely to overindulge in the main course. Next time you are at a restaurant, swap a high-sugar soft beverage for a glass of ice water. Ask your waiter for a slice of fresh lemon or lime to jazz up your water even more!
  • Look at the Menu Ahead: Some menus can be overwhelmingly large. When going to a new restaurant, look at the menu online ahead of time and decide what you are going to order. By planning ahead you will be more likely to choose a healthier meal, and less likely to impulse order that bacon cheeseburger because you ran out of time looking at the menu.

Eating out should be a fun experience but it doesn’t have to compromise your health!

The next time you are ordering out from a restaurant keep the tips above in the back of your mind. It is important to remember that an occasional cheeseburger or side of cheesy scalloped potatoes will not totally compromise your diet. The problem comes about when these foods become a part of your regular diet, and overtime can lead to serious health consequences.

Blog post written by Trainer, Sarah Oliver

VIM is now offering nutrition services with Trainer & Nutrition Coach, Christine Galvin!

Click below to find out how you can benefit from 1 on 1 Nutrition Coaching!

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Children’s Book Signing at VIM!

book signing

VIM members have many talents, and this VIM couple’s talent is writing and illustrating children’s books!

Read on for info about their upcoming book signing…

book signingCambridge couple and VIM members Tom Crice and Ellen Rakatansky have just released Birds of a Feather, a sweet story of loss and recovery for young children.  The story is drawn from Tom’s own childhood experiences with his grandfather.

In this thoughtful and universally-appealing tale, a young boy’s happy life is interrupted when his grandfather passes away. Suddenly his world is full of big questions and difficult emotions. Will things ever be normal again?

“Crice captures the complexity of a child’s feelings with expert precision, taking a tough experience and exploring it with honesty. The soft-colored pencil and acrylic images by debut illustrator Rakatansky…match the story’s gentle tone perfectly.” – Kirkus Reviews

Ages 5 to 9 (and all the rest of us too)  https://www.amazon.com/dp/0999685309

Join us for a book signing by the author and illustrator!

When: Monday, June 18th @ 5:00 PM
Where: VIM Central Square

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Father’s Day Recipes

Father's Day Recipes

As we all know, Father’s Day is a special opportunity to show our Dad’s just how much they mean to us.

Good food enjoyed surrounded by family and loved ones is pretty hard to beat and will certainly show your Dad how much he means to you.

When planning a Father’s Day meal, a lot of us will immediately think of stereotypical “man” foods – thick and juicy steaks, meat smothered in barbecue sauce, fried or chilli-laden accompaniments and all washed down with a couple of cold ones. While the thought alone may have you drooling, it’s certainly not going to have such a positive impact on your old man’s health and wellbeing.

The key to the perfect Father’s Day meal is finding that balance between delicious and nutritious. Whether you’re planning a brunch, lunch or dinner for Dad, we have healthy and tasty recipes for every meal!

Breakfast: Veggie & Egg Tower of Power

Lunch: Crispy Black Bean Quinoa Burritos

Dinner: Grilled Filet Mignon with Herb Butter and Texas Toast

Dessert: Rhubarb and Strawberry Quinoa Crumble

Drinks: Fresh Cherry Lemonade

Blog post written by Trainer, Sarah Oliver

VIM is now offering nutrition services with Trainer & Nutrition Coach, Christine Galvin!

Click below to find out how you can benefit from 1 on 1 Nutrition Coaching!

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Healthy Cooking with Fresh Herbs

cooking herbs

Whether you plant them or pick them up at the grocery store or farmers’ market, adding fresh herbs is a quick way to transform ordinary meals into extraordinary meals.

Besides helping flavor foods when cutting back on salt, fat and sugar, herbs may offer additional benefits of their own.

Researchers are finding many culinary herbs (both fresh and dried) have antioxidants that may help protect against diseases such as cancer and heart disease.

Take some thyme to cook with fresh herbs. Here are some tips to help you enjoy the flavor and health benefits of fresh herbs in your cooking!
  1. cooking herbsPurchase herbs close to the time you plan to use them. When growing herbs in your own garden the ideal time for picking is in the morning after the dew has dried but before the sun gets hot. This helps ensure the best flavor and storage quality.
  2. A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you’ll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For example, think potato salad with fresh vs. dried parsley!
  3. Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator crisper drawer for a few days. If you don’t have access to commercial perforated bags, use a sharp object to make several small holes in a regular plastic bag.
  4. Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs — basil, chives, cilantro, dill leaves, parsley, marjoram and mint — a minute or two before the end of cooking or sprinkle them on the food before it’s served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking. Obviously, for some foods, such as breads, batters, etc., you’ll need to add herbs at the beginning of the cooking process. Fresh herbs can be added to refrigerated cold foods several hours before serving. Allow time (at least a couple of hours, if possible) for cold foods with herbs to chill helps the flavors to blend.
  5. For most recipes, unless otherwise directed, mince herbs into tiny pieces. Chop with a chef’s knife on a cutting board or snip with a kitchen scissors. To speed cutting with a scissors, cut herbs coarsely into a small bowl or cup and snip back and forth with your scissors. Some recipes may direct you to cut large leaves, such as basil, “chiffonnade-style” or into thin strips. An easy way to do this is to stack several leaves (about 3 to 5), roll into a tight roll, then cut into thin (1/16 to 1/8 inch) strips with a sharp knife.
  6. Here are some ideas to help you start combining fresh herbs with your foods.
    1. BASIL — a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini
    2. CHIVES — dips, potatoes, tomatoes
    3. CILANTRO — Mexican, Asian and Caribbean cooking; salsas, tomatoes
    4. DILL — carrots, cottage cheese, fish, green beans, potatoes, tomatoes
    5. MINT — carrots, fruit salads, parsley, peas, tabouli, tea
    6. OREGANO — peppers, tomatoes
    7. PARSLEY — The curly leaf is the most common, but the at-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad and tabouli
    8. ROSEMARY — chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes
    9. SAGE — poultry seasoning, stuffings
    10. TARRAGON — chicken, eggs, fish
    11. THYME — eggs, lima beans, potatoes, poultry, summer squash, tomatoes
    12. WINTER SAVORY — dried bean dishes, stews

Blog post written by Trainer, Sarah Oliver

VIM is now offering nutrition services with Trainer & Nutrition Coach, Christine Galvin!

Click below to find out how you can benefit from 1 on 1 Nutrition Coaching!

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15 Essentials for a Vegetarian (or Vegan) Pantry

vegetarian pantry

Alongside the usual savory and sweet items that every pantry needs, there are a few ingredients that are particularly useful for vegetarians and vegans, as well as those wanting to eat more meatless meals.

All of these items are ideal for adding protein, texture, and flavor to what you’re cooking.

Each household’s pantry will vary according to personal taste, ethnic background, and food allergies, but these 15 items are a great way to get started.

vegetarian pantry1. Beans

I like to keep a variety of dried or canned beans, but I always make sure my pantry has at least two: lentils and chickpeas. Lentils cook quickly and are great additions to soups, pilafs, and salads. I like to throw chickpeas into pasta dishes and vegetable braises and stews. Pinto, black, kidney, and cannellini beans are also good to have on hand.

2. Grains

Using a variety of grains lends nutrition, texture, flavor, and makes vegetarian and vegan meals more interesting. I like to keep my pantry stocked with brown rice, white rice, quinoa, spelt, farro, millet, and bulgur.

3. Tempeh

Once you know how to prepare it, tempeh can be one of the best staple sources of protein. It can be refrigerated for a week or two (check the date on the package) and will keep up to several months in the freezer.

4. Tofu

Like tempeh, tofu is not strictly a pantry item, but it’s an essential for vegetarian kitchens. I like to keep blocks of refrigerated extra firm tofu for baking and frying, vacuum-packed silken tofu to blend into dressings and puddings, and dried tofu for soups and stir-fries.

5. Nuts

I always have almonds and cashews and try to keep pistachios and pine nuts around, too. Whole or chopped nuts can be used in salads and grain dishes. Ground nuts can add body to lasagna. And there’s always pesto. Extend the life and freshness of nuts by keeping them in the freezer.

6. Dried fruits

Raisins, dried apricots, and dates are not only great for snacking, but they can add unexpected and delicious flavor to grain dishes, vegetable braises, and sautéed greens.

7. Vegetable stock

I prefer to make stock from scratch and keep it in the freezer. But if you don’t have the time or inclination, there are plenty of good store-bought options.

8. Nutritional yeast

Nutritional yeast is somewhat of a new pantry item for me, though I’m very quickly coming to love it. It can be used in sauces or as a coating for tofu, and sprinkled on potatoes and popcorn.

9. Miso

I like to keep both light and dark miso paste in the refrigerator for different degrees of savoriness, but if I had to choose just one, it would be the mellow white variety. Miso makes excellent soup as well as dressings for salad, vegetables, and tofu.

10. Tahini

Tahini, or sesame paste, often works in conjunction with miso in my kitchen. A quick tahini-miso sauce (try adding lemon juice and garlic, too) can be poured over steamed vegetables, tofu, or tempeh for simple weeknight dinners.

11. Dried sea vegetables

I like to keep several kinds of seaweed, from sheets of nori that can be wrapped around rice and vegetables, to kelp and kombu that add flavor to broth, to hijiki that can be reconstituted and used in salads and vegetable dishes.

12. Coconut oil

From making rich curries and roasting vegetables, to searing tofu and even baking, coconut oil is super versatile.

13. Maple syrup

Maple syrup is my favorite natural sweetener. It’s perfect for baking, making dressing and glazes, and of course, you can never use too much of it on pancakes.

14. Ground flax seeds

Flax seeds are super nutritious and loaded with fiber and Omega-3 fatty acids. I love them stirred in my oats, mixed into smoothies, and baked into breads and muffins. And, combined with a little bit of water, ground flax also works as an egg substitute.

Blog post written by Trainer, Sarah Oliver

VIM is now offering nutrition services with Trainer & Nutrition Coach, Christine Galvin!

Click below to find out how you can benefit from 1 on 1 Nutrition Coaching!

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