Her food allergies nearly killed her, so KC native is helping others with cooking show

Mary Beth Eversole is slaying her food demons on YouTube, one ingredient substitution at a time.

When she was diagnosed with “seven allergies and a myriad of sensitivities,” she stood in front of her kitchen pantry with a sense of hopelessness.

“I just started to cry. It brought up a lot of things, because I’m a recovered anorexic,” Eversole said recently while sipping some green organic tea and taste-testing a raw, unbaked, gluten-free brownie at Unbakery & Juicery at 634 E. 63rd St.

Eversole, 34, was home to visit family. She graduated from Shawnee Mission West High School and the University of Missouri-Kansas City. She is an actress and voice teacher in Los Angeles, where she has landed roles on Lifetime’s “My Crazy Ex” and the short film “Over? Over!” (a Cannes Film Festival winner) and is a stand-in for “American Horror Story.”

But her most delicious role so far may be as the host of “Allergy Actress Cooking,” her year-old cooking show. In the weekly half-hour episodes, Eversole helps others who have food allergies figure out safe, clean-eating strategies. Episodes include “Superbowl Survival!” and “Kid-Friendly Allergy-Friendly Pizza.”

Eversole’s own diet — which adheres closely to what is popularly known as the paleo diet — eliminates meat, fish, shellfish, most dairy, soy, corn and wheat, which, to non-allergy sufferers may sound like a bare cupboard. Yet Eversole insists her recipes are hearty and delicious enough for even the pickiest eaters.

Although Eversole is not a professional cook or baker, she became “a master at substitutions,” she says. To prove her point, she hands me three allergy-free macarons. “I combined six recipes over the weekend. It took four tries, but I got it.”

Almond flour — a traditional base for French macarons — is naturally gluten-free. But she uses a special brand of powdered sugar with tapioca rather than cornstarch, an additive often used to keep the sugar from clumping. She used pure cane sugar for the batch, but coconut sugar can also be used. Instead of synthetic dyes, she uses natural food coloring made from beets.

When Eversole was finally diagnosed with food allergies 15 years ago, she began recalling how she had been self-eliminating foods as early as age 5. By the time she was 8, she quit eating meat because it made her stomach hurt. Her food eliminations eventually became so extreme, anorexia nearly killed her.

She was recovered and thriving until one day, when dining out with her husband and in-laws, she ordered a gluten-free pasta dish served at a national chain restaurant. It was a dish she had eaten before, but a few bites in, she realized something was different. The server told her the pasta dish contained no wheat — just semolina.

Semolina is a coarsely ground wheat flour.

Eversole had an anaphylactic reaction. Luckily, hers are not immediately life-threatening, though they are extremely debilitating: “Each food is different. Each reaction is different,” she says.

Still, she wound up in the emergency room. The restaurant manager offered her a free dessert. “I could have pursued suing them, but I’d rather educate them to keep this from happening again,” she says.

Eversole’s goal is to “bring joy to a diagnosis that can be debilitating,” and despite its lack of technical sophistication (she just held an Indiegogo campaign to raise…

Top 6 Food Recipe Apps For A Healthier You

Top 6 Food Recipe Apps For A Healthier You

I love January. It’s the start of the year and gives us the opportunity to look forward to fresh beginnings.

Here at Women Love Tech, we cover lots of stories on our favourite apps, so here is our selection of the top 6 food recipe apps we think should be in your phone or tablet. Be inspired, eat healthy, keep a strong mind in a strong body, and bon appétit!

BigOven 250,000+ Recipes and Grocery List

With over nine million downloads, BigOven is the most complete cooking tool for getting inspired and organized in the kitchen and on-the-go. It wins plenty of awards and for good reason. You can’t miss this one!

Top 6 Food Recipes Apps of 2013
Top 6 Food Recipes Apps of 2013

The Whole Pantry

The Whole Pantry is the first of its kind, combining inspiring whole food recipes with Lifestyle and Wellness Guides.

We don’t want to convert anyone from one diet or lifestyle to another, but rather encourage more of the basic foods (fruits and veggies) back into our diets where possible. TWP gives you a ‘back to basics’ approach to both cooking and nutrition, providing a whole foods base for any dietary preference or lifestyle. Our meals are all created with its benefits in mind, to improve sleep, lose weight, clear skin, reduce allergies, better digestion or balance moods – we’ve got it covered!

Top 6 Food Recipes Apps of 2013
Allergy Free Entertaining

Allergy free entertaining provides entertaining options for all occasions and many allergies.

Are you entertaining someone who is:
– Gluten Free
– Wheat Free
– Dairy Free
– Egg Free
– Nut Free
– Low Sugar
– Vegetarian
– Vegan
– A Child

Features: over 130 recipes. The allergy free entertaining app search function lets you select exactly the allergy free options you need, personalised for your guests. Our alternative ingredients list will let you know the exact ingredient to alter the recipe for multiple allergies.

Green Kitchen
Top 6 Food Recipes Apps of 2013

Duke researchers modify popular drug-delivery technology to evade immune responses

Biomedical engineers at Duke University have reconfigured a popular drug-delivery technology to evade immune responses that have halted some clinical trials.

Polyethylene glycol, commonly known as PEG, is a polymer commonly found in commercial products from toothpaste to cosmetics, and also in pharmaceuticals. PEG is used as a thickener, solvent, softener and moisture-carrier, but it can also be attached to active drugs in the bloodstream to slow the body’s clearing of them, greatly lengthening the duration of their effects.

The pervasiveness of PEG in daily human life, however, is causing many people to develop antibodies to the polymer. This has led some PEG-modified or “PEGylated” drugs to lose their longevity and has caused allergic reactions, some of which have been life-threatening.

In a new paper, Duke researchers reveal an altered version of PEG that seems to avoid recognition by PEG antibodies already present in individuals. The new technology also shows excellent efficacy, controlling glucose levels in diabetic mice for up to 4 days when used with a drug that, without PEG, treats type 2 diabetes for just six hours.

The results appeared online on November 28, 2016, in the new journal Nature Biomedical Engineering.

“This work has been an interesting journey with the unexpected twists and turns that makes research so rewarding,” said Ashutosh Chilkoti, the Alan L. Kaganov Professor of Biomedical Engineering and chair of the biomedical engineering department.

“We started down a path to make PEG-like conjugates of protein drugs more efficiently and stumbled into the PEG antigenicity problem,” Chilkoti said. “We were lucky to find an expert close at hand in the School of Medicine at Duke. This work was only possible because of the incredible interdisciplinary research culture at Duke that recognizes no boundaries.”

The new PEG delivery system was initially developed by Chilkoti and graduate student Yizhi (Stacey) Qi to boost production efficiency. Conventional PEG drug-delivery polymers require labor-intensive synthesis and purification, but the new polymers are grown directly from a defined site on a drug molecule. The new polymer looks a lot like a bottle cleaning brush, with many short segments of ethylene glycol sticking out from a primary backbone.

“Growing the polymer directly on the drug is simpler and more efficient in terms of yield than the conventional process,” said Qi, who successfully defended her thesis in August. “The boost in efficiency varies from protein…

FYI, Almonds Are Not Nuts. And Neither Are A Lot Of Other ‘Nuts.’

We all know almonds are a healthy snack and a great dessert ingredient.

But get this: almonds are not nuts. They’re seeds of a fruit.

More specifically, they’re seeds of the almond fruit, which grows on a tree and is very similar to a peach, botanically speaking. When the almond fruit is ripe, we remove its flesh and shell, then eat the small kernel inside. Check it out:

Unripe almond fruit hangs on a tree.
A farmer cuts open the fruit’s fuzzy hull to reveal the seed inside.
When the almonds are ripe, their hulls split open.
The hulls get dry and curled, exposing the inner almond pit.
See that pit in there? The seed we eat is just underneath it.

Here’s why almonds are not nuts.

In the botanical world, a nut is a dry, hard-shelled fruit. But as you can see, almonds have a fleshy outer layer. Therefore they’re technically not nuts, but a different kind of fruit called a drupe, said Tom Gradziel, an almond researcher at the University of California, Davis.

You could compare them to another drupe you know well.

“Almonds are basically peaches,” Gradziel told HuffPost. “But instead of the fruity part becoming fleshy, most of it sizes up in the kernel.”

Almonds are indeed a member of the prunus family that includes peaches, though not the same species. The plants are incredibly similar. Both Gradziel and Richard Rosecrance, a fruit…