Why do we love comfort foods? And other questions for Elizabeth Gordon, author of The Allergy-Free Comfort Foods Cookbook
Food allergies have reached unprecedented levels in the US. FAI (Food Allergy Initiative) recently found that 8% of American children, or about six million kids, have food allergies. A whopping 40% of those kids have severe reaction requiring an Epi Pen, and 30% have multiple food allergies. Citing surveys from the National Hospital Ambulatory Medical Care Survey, researchers say that food-related anaphylaxis occurs every 6 minutes. In addition, one in 133 Americans has diagnosed celiac disease. Others suffer from wheat allergies, and/or gluten intolerance. Then there are those who want to cut gluten, wheat, dairy, soy, and other common allergens out of their diets to give their immune systems a break, or keep their weight under control.
Food feels perilous. But it doesn't need to. Social worker turned foodie Elizabeth Gordon, who has been living with food allergies for years, turned her penchant for research into an allergy-free lifestyle and a couple of cookbooks. The most recent one, The Allergy Free Comfort Food Cookbook couldn't be a more welcome and well, comforting, harbor in a world where food choices suddenly smack of potential danger. Ahhh.
I spoke with Elizabeth about the psychology of comfort foods–and a whole lot more.
Q: Cupcakes and donuts and mac & cheese are everywhere I turn. What do you think is the psychology of comfort foods?
A: The most obvious answer is that comfort foods are exactly that: comforting. They are evocative of childhood and simpler times. However, there is an historical element to comfort foods as well. The deeper answer is that most "comfort foods" evolved out of the Great Depression, and here we are in another economic downturn. Comfort foods taste great and don't cost much, and lots of them, like Sloppy Joes or chili or soup, can be made with leftovers and less expensive cuts of meat. In comfort food recipes, nothing costs too much and nothing goes to waste, and that's important when people are really watching their food budgets.
Q: What made you decide to cover comfort foods this time?
A: I was so sick of being a short-order cook! And, I know that I'm not alone because I hear the same thing all the time from other parents. I'm allergic to wheat, eggs, string beans and figs, my kids are picky and my husband says he isn't finicky but that just isn't true. So, I found myself cooking four different dinners every night. I did this book because I wanted to show other families (and myself) that allergy-free dinners don't have to be stressful or time consuming.
Q: Tell me about how/why you got into this kind of cooking. Weren't you a social worker before?
A: I was. However, after I was diagnosed with food allergies and started developing recipes to feed my own family, I felt that I could do greater good and reach a broader audience by writing cookbooks for families struggling with multiple food allergies, like mine. Research was very interesting, but I wanted to know that I was effecting more immediate change.
Q: Can you recommend a dish that an entire family usually agrees on?
A: Definitely risotto!
Q: What would you tell a parent whose child has been diagnosed with allergies?
A: You are your child's best advocate. Embrace your new role and don't be afraid to challenge institutions or people who don't understand the severity of your child's diagnosis. There will be lots of them. Also, don't panic! Cooking around food allergies is easy and still tastes great.
