Welcome to Elevate by Alana Elliott

Dedicated to educating and uplifting you


New NIAID Guidelines for Preventing Peanut Allergy

The National Institute of Allergy and Infectious Diseases (NIAID) has issued new guidelines for the introduction of peanut containing foods to infants who are at high risk for the development of peanut allergy.  It has made the national news in Canada and has been seen as quite controversial, particularly in the food allergy community.  Read the details from NIAID:  https://www.niaid.nih.gov/diseases-conditions/food-allergy Therefore, I had an email today asking my opinion on that controversy.  So here is what I emailed back –

Gluten Free Oatmeal Cookies

Did you know you can use our Libre Naturals bulk oatmeal in cookies? It’s already got all sorts of yummy goodies like fruit and/or raw seeds to add flavor and nutrition. And since it’s already got cane sugar in it, you’ll only need to mix in a smaller amount of soft brown sugar to get a delectable cookie your family will love: Recipe: 1 cup butter/alternative, softened 3/4 cup soft brown sugar 1 egg/alternative 2 cups Libre Naturals bulk gluten

Labeling Non-GMOs – Confusion Reigns

My goodness, I can’t believe I haven’t posted onto my blog for a year.  It’s not that I haven’t been busy writing and posting on different platforms, but time sure does fly!  So it’s time to get back to it. Today I’ve got a bug to share since I’ve been educating one of our distributors on genetic modification and labelling.  For those who have followed me for some time, you know that I prefer to stay off of bandwagons and

Food Allergy Science vs Parents

Due to several misleading media reports over the last couple of weeks, a new study that shows that feeding young children peanuts reduces the incidence of peanut allergy has caused a great deal of angst in the parents of food allergic children.  I should know, I’m one of them. For years, I felt guilty because I gave my food allergic child peanut butter at the age of 1, just as recommendations for the introduction of major food allergens were changing

Oat Porridge for a Long Life

You may have heard in the news in January that a Scottish woman, Jessie Gallan, had turned 109.  When asked the secret to her longevity, she answered that it was her daily bowl of porridge and avoiding men. While I’m not advocating the avoiding men part (at least not today), I wholeheartedly agree with the daily porridge.  For those of you who don’t speak British, porridge is oatmeal.  Sometimes it’s plain, sometimes it’s with added fruit and seeds while others add

Nourishing New Year’s Habits – Yes, You Can!

Did you feel the pressure to make a New Year’s resolution?  If you made one, has it stuck or now, 2 weeks in, have you already fallen off the wagon? Did you tell yourself that you would cut something out?  Sugar, fat, carbs, salt?  Trying to eat better is a great goal and one worth pursing but cutting ourselves off of something has the tendency to come right back on us.  If your doctor has told you that you must

Getting Closer to Allergen Threshold Levels

English research about food allergen threshold levels has been published that gives hope to food allergy sufferers.  The research was published Monday, January 12 in the Journal of Allergy and Clinical Immunology.  An overview of the research can be seen here:  http://globalnews.ca/news/1771059/5-common-food-allergies-how-much-is-enough-to-trigger-a-reaction/ Threshold levels are those levels at which someone with a given food allergy will react, even if they are very sensitive.  We already use threshold levels in food production and labeling today with gluten and sulfites.  Both the

Allergens on the Glacier Ride Through Government

The visible movement of glaciers must be measured in decades and so, too, it seems does government.  Way back in May 2010, I wrote a blog post about Health Canada possibly recognizing pure (wheat, barley, rye free) oats as gluten free.  Here’s the original post:  http://alanaelliott.com/2010/gluten-free-now-possible-for-oats-in-canada/ And now finally on November 14, 2014, it was announced that Canada’s Health Minister intends to change the marketing regulations to allow for pure oats to be called gluten free.   Here’s their announcement:  http://www.hc-sc.gc.ca/fn-an/consult/2014-oats-gluten-avoine-eng.php

Halloween and the Teal Pumpkin Project

Back in 2012, Becky Basalone was a Tennessee mother of 2 and the leader of an allergy support group.  She decided that she was going to paint a pumpkin teal (the color of food allergy awareness) to put on her porch for Halloween to indicate that she would have non-food items available for trick or treaters with food allergies.  Little did she know that her simple act would be adopted by FARE (Food Allergy Research and Education) and it has spread

World Food Day October 16 – Help Make a Difference

Thursday, Ocotober 16 is World Food Day and we’re asking for your help in making an impact. World Food Day was established by the Food and Agriculture Organization of the United Nations (FAO) in 1945.  The first World Food Day was observed in 1981 on October 16 which continues today.  Organizations in over 150 countries around the world organize campaigns and events to encourage both citizens and governments to work together to end world hunger, malnutrition and poverty. Whether you’ve

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