Author Shirley Plant (left). (Darren Brown, OBJ)

Figuring out food allergies isn't easy, but well worth the effort, experts say

We all know that eating wholesome, nutritional food is good for us. Many people, while reducing or eliminating their consumption of salty, trans fat-laden, over-processed foods and increasing their intake of whole grains and organic fare, admit to the occasional indulgence of so-called bad foods. But for people with food allergies or intolerances, as well as those with medical conditions affected by diet, every trip to the table can be a potential minefield. Choosing the wrong foods can result in mild to severe discomfort or even trigger a potentially life-threatening reaction. Like any chronic medical problem, the impact of dealing with food challenges can clearly be measured in terms of lost productivity.

The upside, of course, is that finding the right foods and eating regime can not only set you on the path to better health, but also make you more effective in all that you do. Shirley Plant knows first hand the link between diet and productivity.

"I was working as a corporate travel consultant, which was an interesting but demanding job," she says. "I found myself with diminishing energy and really didn't know what was wrong. After much testing and experimentation, I finally realized that I had multiple food allergies, as well as celiac disease, chronic fatigue syndrome and fibromyalgia. Between the struggle to find things I could eat, the pain and the fatigue, I just couldn't keep up and had to turn my back on a very enjoyable career.

"Finding a better way to eat to improve my overall health became my full-time job, as I rotated through various foods and eliminated others from my diet. It takes a lot of work to clearly identify what foods are going to trigger symptoms," says Ms. Plant. "I realized small gains fairly quickly, but the whole process was a complicated one compounded by my numerous food and environmental allergies. It was worth it, though – without my specialized approach to food I'd never be able to do what I am doing today."

Ms. Plant notes that with a growing body of knowledge and resources, it is becoming easier for those with dietary restrictions to develop a healthier, more convenient eating regime. She has made a significant contribution to the literature in this field with the recent publication of Finally ... Food I Can Eat! It's an informative cookbook that endeavours to make food fun again for those who are tired of eating simply for survival.

Through her dietary planning consultancy, Delicious Alternatives, Ms. Plant deals with clients who suffer from common warning signs of potential food allergies.

"It can be as simple as a stuffy or runny nose, a persistent cough, itchy skin or hives, a chronic low-grade headache, stomach upset, or fatigue. If you're eating things your body can't handle, your immune system is in constant distress. It takes an incredible toll on your ability to function. You can imagine the implications on work performance if you're feeling unwell every single day. There's the worry and the stress, which means you're not nearly as productive as you could be. You also take more sick days and are absent for doctor's appointments."

One frequently cited case study in the nutritional world involves Ontario's Husky Injection Moulding Systems, purchased last year by Onex, which cited its healthy foods-focused cafeteria as a defining feature of Husky as a workplace. Husky proudly reported that its range of wellness programs brought "clear and measurable benefits with an absenteeism rate less than half the industry average."

Ottawa's Mike McGahern confirms that the link between productivity and nutrition is a real one. He typically puts in 12-hour days running his own business, and notes that when you have special food requirements, it becomes a huge challenge to sustain yourself.

"I cannot eat dairy or gluten, so almost every meal has to be prepared at home. I can't just grab takeout at lunch or pick up a muffin for a snack. I found that any free time I had, I was either spending it in the kitchen preparing food, or worrying about what I was going to be able to find for my next meal. It was exhausting."

Mr. McGahern now relies on Ms. Plant to prepare and deliver meals to him on a regular basis. He confirmed that eliminating the burden of locating and preparing appropriate foods has helped him both physically and mentally.

"You have no idea how much better you can feel when you find the right eating regime. I think a lot of people who regularly don't feel well could find tremendous relief in eating the right foods for them." He adds that he is also able to concentrate more on his job. "My brain works better; I feel more energetic and am definitely more focused when I am at work because I'm not obsessing over what I'm going to eat each day. It's a tremendous relief."

Quite simply, better nutrition is key to preventing a lot of the things that impact productivity today, says Ms. Plant.

"There is a strong link between nutrition and heart health, diabetes, stroke and cancer. It would pay for any company to consider nutrition awareness as part of their employee wellness programs."

By Paula Roy

Special to the Ottawa Business Journal