Our 16-year-old daughter, a vegetarian, has recently read the book The Omnivores Dilemma, by Michael Pollan.

This New York Times bestseller opened her eyes to food additives, including high fructose corn syrup, MSG, hydrogenated oils, artificial colors, flavors and sweeteners. Pollan, a science and food writer who has conducted tremendous research into where our food comes from, suggests a mantra we should all live by: “Eat food. Not too much. Mostly plants.”

By food, he means food that would be recognizable to your great-great grandparents in the 19th century. Food that comes from real plants and animals that are fed what nature intended for them to eat.

Abby vowed on Easter Sunday that she would no longer eat any bad food additives. Her chocolate bunny remains unopened. She printed a list for my reference from the Center for Science in the Public Interest, a group of liberal, activist scientists concerned about our food supply .

Meanwhile, daughter No. 2, who will eat meat and has no compunctions regarding high-fructose, multicolored “food,” gets insanely painful migraines of unknown source. The neurologist’s recommendation: No food additives. No peanuts. No chocolate. No caffeine. No hard cheeses.

And my husband has slightly elevated blood pressure, so low-sodium for him.

I challenge you to walk in my shoes for just one trip to the grocery store. Try reading the labels on everything you buy. High fructose corn syrup is everywhere: In crackers. In jelly. In waffles and cereal. In strawberry cream cheese. Artificial sweeteners are in almost anything labeled “low” or “no” sugar. MSG is in packaged soups, taco seasoning, salad dressings and lots of mixed spices. You’ll see long lists of things that turn out to be benign vitamins in bread, but then there’s BHA or BHT. There are sulfites in bacon, sausage and frozen turkey and chicken products.

Sodium is loaded into soups, canned vegetables and almost every prepared food. Cold cuts have all kinds of complicated-sounding preservatives. Tuna has traces of toxic metals such as mercury which might trigger migraines.

Do you know how hard it is in the 21st century to sustain yourself on a 19th-century diet?

We’re managing so far. But even with the no-additives diet, our younger daughter has been sidelined with a migraine for the past two days.

I guess I really am going to have to take that no-peanuts edict seriously. But what do you put in a lunchbox for a kid who cannot eat cheese, peanut butter, cold cuts or tuna?