About: Lara Field MS, RD, LDN

Website

http://www.feedkids.com

Bio

Lara Field, MS, RD, LDN is a pediatric dietitian who owns a private nutrition consulting practice called FEED – Forming Early Eating Decisions in Chicago. Specializing in digestive diseases like celiac disease and food allergies, Lara not only utilizes creative ways to plan a healthful menu, but also teaches parents techniques that will leave a lasting healthy impression on their children. Lara always has had a passion for kids' nutrition. She has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Contact Lara at lara@feedkids.com or 847-651-4729.

Posts by Lara Field MS, RD, LDN:

Gluten Free Grains

Following a gluten free diet can be quite challenging at first. It may be difficult to know which foods are gluten free and which are not. Many foods and grains are naturally gluten free. For those with Celiac disease, gluten allergies or wheat allergies, here are some gluten free grains you want to be familiar ..more

Whole Grains and the Gluten Free Diet

Can you still be Whole without the Wheat? asks Lara Field, MS, RD, LDN. Read her article below for the answers and tips she shares with our readers.
Let the whole grains reign, make half of your grains whole, make sure ingredient lists include the word “whole”. These are some of the catchy statements promoting whole ..more

Top 10 Superfoods For Celiacs

When we think about a gluten-free diet, many people mistakenly name rice, potatoes, or corn as good substitute grains for wheat.  For people with food allergies or gluten sensitivities, there are many other alternative starches such as quinoa and buckwheat that are higher in protein, vitamins and fiber that would be better choices.  Our typical ..more

Gluten Free Dip – Recipe

Enjoy this gluten free Roasted Red Pepper Dip at your next dinner party or impress your guests for the holiday season and offer to bring this to a party you are attending. If you bring it with some gluten free breadsticks or sliced vegetables, you’ll know that you have something delicious and safe to enjoy.
2 ..more

Gluten Free Banana Chocolate Oat Bars

This recipe was provided by Lara Field, a Chicago Dietitian. Enjoy making this special treat with your kids. Gluten free living has never tasted better!
2 cups gluten-free baking mix (choose one with whole grains)
2 cup pure, uncontaminated oats
1 tablespoon baking powder
3/4 teaspoon salt
1 sticks unsalted butter, room temperature, creamed with ¼ c peanut butter
1 cup ..more

Tips for leading a gluten-free life

There is quite a wealth of sites providing excellent information regarding living a gluten-free life. Here are three of our favorites:

The University of Chicago Celiac Disease Center – www.celiacdisease.net
Ten recommendations for living gluten free – examiner.com, Clara Ogren
The Gluten Free Diet – Learning to Cope – celiacdisease.about.com, Nancy Lapid

Have a suggestion for this list? Please ..more

Possible hidden sources of gluten

Arts and crafts (i.e. papier-mâché products like piñatas)
Cosmetics
Falafel
Flour
Gelatinous starch
Hair care products
Hog dogs (wheat is an ingredient in some brands)
Hydrolyzed plant protein
Ice cream (i.e. cookie dough ice cream)
Imitation meat and seafood products
Meat, fish and poultry (ham, self basting turkeys, etc.)
Medications
Pet food
Pie fillings
Play Doh
Prepared ketchup and mustard
Salad dressings
Sauces, chutney and soy sauce
Seasonings
Snack foods (including pretzels)
Soups
Vitamins
Wreath decorations

If you ..more

What is gluten intolerance?

In a general sense, gluten is the general name to describe the storage proteins, or prolamins, found in wheat (gliadin), rye (hordein), barley (secalin) and derivatives of these grains.  Celiac disease (aka: gluten intolerance, gluten-sensitive enteropathy or celiac sprue) is an autoimmune disorder, which means the body “attacks itself” rather than attacking a foreign substance ..more

Gluten List

One of the most comprehensive and exhaustive lists of alternative names for gluten or ingredients considered unsafe for anyone with celiac disease issue is produced by Scott Adams of Celiac.com. Many thanks to Scott for providing such an invaluable resource.
Scott Adams (Celiac.com) Unsafe Gluten Free Food List (Unsafe Ingredients)
Have a suggestion for this list? Please ..more

Where is gluten commonly found?

Acker meal
Baked goods (cakes, cookies, pies, muffins, etc.)
Barley malt (sweetener)
Beer, ale
Bread crumbs
Breaded meats (chicken nuggets, etc.)
Breads (white,wheat, rye and barley, loafs, bagels, rolls, croissants, buns, etc.)
Cereals (hot and cold)
Couscous
Crackers
Meatballs and burgers (breadcrumbs used as fillers)
Oats and oatmeal (often cross-contaminated)
Pancakes and waffles
Pastas
Pizza crust
Processed canned products and soups (wheat used as thickeners)
Sausage
Tortillas and pitas

Have a suggestion for ..more