Last week, I shared a picture of a popular snack that contains a very controversial preservative and it went absolutely viral. People (like you and me and so many others) care about what’s in their food and it’s a beautiful thing to see so many people sharing this information with those they love on social media. In fact, when a member of my team alerted me about this, I screamed “REVOLUTION!” so loud the house shook. This is a revolution and it can’t be stopped. We are sick of all the untested, controversial and shady chemicals the food industry invents to improve their bottom line. Wouldn’t it be great if they used their fancy chemistry to actually improve our health, instead? Or how about addressing the sudden rise of major food allergies? Which brings me to my point, have you seen the stats on food allergies lately?

• 1 in every 13 children have food allergies in the U.S.
• Food allergies in children increased approximately 50% between 1997 and 2011. (Yes, 50%!)
• Every 3 minutes, a food allergy reaction sends someone to the emergency room.

Something needs to be done to figure out what’s going on and I really feel for the parents who live in constant fear that their child will come in contact with something they are allergic to. I know from my own experience with family members who have life-threatening food allergies – it’s one of the scariest things you have to deal with. That’s why I’m really hopeful about some breaking new research coming out of Michigan State University that might finally get to the bottom of what could be triggering some of these serious food allergies.

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