CollectionsFood Allergies
IN THE NEWS

Food Allergies

NEWS
August 16, 2012 | By Kristin E. Holmes, Inquirer Staff Writer
To their young charges, they're the slightly older arbiters of fun in the summer. The camp counselor is the hip role model who is cool to look up to. But the young people whose job it is to take care of campers during the summer say their jobs are about more than supervising the basketball game or taking the easy path to summer employment. Their role has increasing responsibility and requires training that has become more extensive and varied. "We see the kid whose parents are going through a divorce, or the kid coming in the same clothes day after day. Sometimes we see pain and suffering that they may be going through at home," said Josh Watters, 24, a counselor at the Diamond Ridge day camp in Jamison.
NEWS
October 23, 2007
Picky eaters That was quite a diatribe about Jessica Seinfeld's new book, Deceptively Delicious: Simple Secrets to Get Your Kids to Eat Good Food ("Mrs. Seinfeld's recipe to raise picky eaters," Oct. 17). Why attack someone who is providing a nutritionist- and physician-endorsed book of recipes to assist some (dare I say most?) mothers with a difficult area of child rearing? Seinfeld is simply making the foods that most children already eat more nutritious by adding a serving of healthful ingredients to the mix. As the mother of two picky eaters (ages 5 and 2)
NEWS
June 13, 2007 | By Claude Lewis
Claude Lewis is a longtime Philadelphia journalist For decades, a quiet controversy has been brewing across America. The dispute reveals a troublesome double standard concerning mothers breast-feeding in public. We're uncomfortable about it. Sure, sure, the act is sweet and natural - but in public? Apparently, this is a Jekyll and Hyde culture that wants bare breasts on the screen, but not in the mall. We are now living in the 21st century (I hear), but far too many Americans are languishing in the distant past.
FOOD
August 3, 1994 | by Maria Gallagher, Daily News Food Editor
The Center for Science in the Public Interest grabbed a lot of headlines recently when it slammed cheese-choked, fat-soaked, sour cream-cloaked, guacamole-glopped Mexican food as hazardous to the waist and heart. Another expose - this one involving Chinese restaurants in Philadelphia - didn't get nearly as much attention, probably because it was published in the Veggie News instead of USA Today. "Chinese 'Vegetarian' Food is Not Always Vegetarian!" warned the story by Andy Lefkowitz, president of the Vegetarians of Philadelphia.
NEWS
October 14, 1992 | by Monte Williams, New York Daily News
She upped her cigarette intake from two to three packs. She snapped at colleagues for micro-offenses. Her food allergies worsened. Kathleen, a divorced real-estate manager and appraiser, felt beat, licked and pummeled - stressed out to the max. Yet she did nothing about it until two guys at work - a superior and a colleague - took her to lunch. "They told me I was being too aggressive," recalled the 41-year-old Yonkers, N.Y., resident. "They could have had a point. My sarcasm was (at an all-time high)
FOOD
March 8, 1992 | By Edward R. Blonz, SPECIAL TO THE INQUIRER
It's always interesting when scientific studies say good things about foods that we have a passion for - especially when they're foods associated with some degree of guilt. Given this, I'm sure that many will be pleased that today's topic is chocolate. There's little doubt that chocolate would appear near the top of any list of favorite food flavors. This taste, which has been cherished by many cultures throughout history, has a definite ability to please the palate. But chocolate is routinely censured for its hefty burden of saturated fat, its caffeine content, and its reputation for aggravating acne, provoking allergies and causing tooth decay.
FOOD
June 11, 1986 | By SONJA HEINZE, Special to the Daily News
Q. Why is pistachio ice cream green? A. Although there's a tiny vivid green kernel inside the pistachio nut, this is not why the ice cream is green. It's artificially colored. In a statement prepared by the Certified Color Manufacturers Association, the use of artificial food colors is defended: "When Americans sit down to Sunday dinner, they expect the peas to be green, strawberry-flavored gelatin to be red, butter to be yellow and pistachio ice cream to be green. "While most people are not aware of it," the statement explains, "many foods would not exist as we know them without added colors.
FOOD
January 6, 1988 | By SONJA HEINZE, Special to the Daily News
Q. Lately, carob has become popular as a substitute for chocolate. As a child I used to love to eat carob pods. I still like them but wonder whether they are fattening, whether they contain cholesterol, and whether they are any good from a dietary viewpoint. E. Blattberg Deerfield Beach, Fla. A. Carob is the fleshy pod of an evergreen tree native to the Middle East. The pods are about six inches long, leathery on the outside and sweet on the inside, and have a sugar content of up to 50 percent.
FOOD
September 13, 1995 | By Edward Blonz, FOR THE INQUIRER
Monosodium glutamate, or MSG, a widely used flavor enhancer in foods, remains the focus of a debate between people convinced that it makes them sick and scientists armed with evidence that MSG is not likely to be the cause of illness. On Aug. 31, the Food and Drug Administration released the results of a 350- page scientific review of MSG. The report concluded that, with few exceptions, MSG is safe for the general population. Exceptions include asthmatics and an "unknown percentage" of others.
FOOD
March 4, 1992 | By Gerald Etter, INQUIRER FOOD WRITER
When she was a child, says Cheri Calbom, co-author of Juicing for Life: A Guide to the Health Benefits of Fresh Fruit and Vegetable Juicing (Avery Publishing, $12.95 paperback), she wasn't particularly healthy or energetic. "These days, I'm a high-energy person," she says. What's made the big change in her life? According to Calbom, her new-found energy and health is due to juicing. For the uninitiated, juicing is simply taking advantage of the benefits of fruits and vegetables by putting them through a machine - a juicer - that extracts their juices while separating the pulp.
« Prev | 1 | 2 | 3 | 4 | 5
|
|
|
|
|