healthnwellness
CRUNCH WRITTEN BY ANTONIA DEPACE PHOTOGRAPHY BY KIT NOBLE
ver since Adrienne Lufkin was diagnosed with Crohn’s disease in her teens, she’s had to be more conscious about the food that she puts in her body. In general, those with Crohn’s disease are recommended to stay away from “trigger foods,” which can include foods high in insoluble fiber, high lactose-containing foods, sugar alcohols, artificial sweeteners, high-
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fat foods, spicy foods, caffeine and sweetened beverages, among others, according to the Crohn’s and Colitis Foundation. These restrictions, in tandem with Lufkin’s background in the culinary arts, led to the creation of Struesli. “I had been making [the granola] for myself and my family and my friends for years. And I thought, this is something
It’s something you eat every day. It’s a pantry staple. It should be made with the highest quality ingredients. And I can’t say that that’s true for most granola. — Adrienne Lufkin
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