This is the time of year that many parents begin the annual search for day or vacation camp options for their children. And while many parents spend time analyzing recreational activities or educational content, parents of children with food allergies or asthma have one more major item to consider when picking the right camp for their kids.

Following a few simple tips can help parents or guardians choose the right environment for their allergic loved ones.

Start with Research

First, decide what type of camp you and your children want. There are many options!
Are you interested in a day camp, or an overnight one? What about extended stay programs?

And what is the focus of the camp? Popular themes include art, sports, music, religious-based and general activity camps.

You can research most camps and summer programs online. Attend camp fairs or open houses to gather more detailed information.

Create a List of Questions for the Camp Director

What experience have they had (if any) with food allergic campers?

Is a health care professional or nurse available at all times? What are their credentials?

Is there a hospital or medical facility nearby in case of emergencies? Transportation?

Where will medications be kept, and who is trained to give them?

After You’ve Chosen a Camp

Continually educate your child about allergy management, reading labels and self advocacy

Prominently mention food allergies in all camp registration paperwork

Speak directly with camp director, medical staff and cooks

Provide up-to-date medication, clearly labeled

Other Things to Remember

Inquire about ANY food-related activities and events, such as craft projects – you may be surprised what you learn!

Bringing your own food and snacks is always an option

Keep in mind that “peanut free” has many definitions, and is not a guarantee

Another good thing to inquire about, regardless of any medical considerations, is the camper-to-staff ratio. Of course the lower the ratio, the better! And don’t be afraid to ask for references; well-established camps and other summer programs can probably provide them. Try to find families that deal with similar allergies and talk with them.

With the proper planning and preparation, your child can have a great, memorable time this summer – learning new things and making new friends – without the worry of food allergy reactions!

Labels: allergens, allergy free, anaphylactic, food allergy, peanut allergy, summer camp

The Allergy Free Shop exists to provide parents and caretakers with allergen-free foods and products for those with food allergies and sensitivities. We also strive to provide resources that help to provide guidance to those just beginning their education about specific food allergies affecting their children.

Wheat allergy is part of the "Big Eight", one of the eight most common food allergies currently found here in the US. And similar to the other allergies, it too is growing in diagnosis and prevalence.

But what is typically referred to as "wheat allergy" is actually a collection of closely inter-related allergies. This is because there is a wide spectrum of wheat proteins, and each one can cause reactions.

The main protein classes include albumins, globulins, prolamins and glutelins. Over 40 different allergens in wheat have been detected, though gluten is the predominant factor. Many allergic individuals will also cross-react with related grains, such as barley and rye.

Related conditions include respiratory allergy to wheat pollen, an occupational disease that sometimes develops in bakers and food service workers, and is similar to typical grass allergies. And as explained in a previous post on the topic, celiac disease is also caused from exposure to gluten, but is different from wheat allergy.

Signs and Symptoms

An individual’s response to wheat allergens is similar to that found with most other food allergies. Eczema, hives, itching and swelling, abdominal pain and nausea are all typical. Migraines also seem to be a common symptom of exposure. In extreme cases, anaphylactic shock is possible. Special tests can help diagnose wheat allergy, although detection of these allergens can be harder than other food allergies.

Wheat allergy can also trigger two relatively unique conditions, 1) exercise-induced and 2) aspirin-induced anaphylaxis and urticaria. These can occur with other food allergens as well, but happen more frequently in relation to wheat allergies. Recent studies show that both aspirin and exercise increase the presence of gliadin, a common wheat allergen, in the blood stream. For this reason, sensitive individuals should talk with their doctor and possibly avoid aspirin products, and pay close attention to warning signs while exercising.

Some parents of autistic children also ascribe their child’s symptoms to wheat allergies, among other foods, although published data supporting this view is sparse.

Avoiding Wheat Products

An avoidance diet is the only certain defense. As noted, some wheat allergic people can still eat other grains and food products, allowing for substitutions such as rye bread. Gluten-free oats may be a useful source of cereal fiber, and rice flour is a commonly used alternative for those allergic to wheat.

As always reading labels is a must, considering the high prevalence of products that contain wheat. The Food Allergy Labeling Consumer Protection Act requires that labels be marked such that a 7-year old could read and understand the ingredients, and that all allergens are fully declared. For more information on this regulation, please see: Food Allergy Labeling

Allergy Free Shop offers a wide variety of foods that are Wheat Free. Some of our best sellers are Kitchen Table Bakers Aged Parmesan Mini Crisps, Bob’s Red Mill All Purpose Gluten-Free Baking Flour, and BiAglut Pasta Mia Fusilli.

Our goal is to provide you with a wide variety of allergy-free products for you and your children, a place where you can find everything you need in one convenient place. And with careful vigilance and understanding of your specific condition, you CAN avoid future exposure and allergic reactions to food allergens!

Labels: big eight, celiac, food allergy, gluten, wheat allergy

One question that we often hear from the parents of food allergic children is: Why have food allergies become so common these days?

That’s a difficult question, though many researchers are working hard for the answer. There are a variety of scientific theories that are currently being discussed. One potential cause could be the relatively recent introduction of genetically modified foods.

Genetically modified crops (GMOs) were introduced in the U.S. in the early 1990s, and foods created from these crops hit our supermarkets shortly thereafter. These crops have modified genes that allow them to grow faster, bear more fruit or even create their own insecticide. In layman’s terms, this engineering is the process of taking genes from one strain of an animal, plant, virus or bacteria, etc. and then inserting them into another, with the goal of reproducing characteristics of the original host species in the receiving species.

One example is a specific soybean variety genetically modified to be virtually immune to the popular Roundup herbicide, a chemical which kills almost any other plant. Of course, we consumers are then eating these modified soybeans.

How good are these foods for the human immune system? No one really knows! But some preliminary research studies have linked genetically modified foods with the creation of food protein antibodies in mice.

Another theory is called the “hygiene hypothesis” – which basically says that because we keep our homes, schools, other public places, and general environment too clean, we don’t give our immune systems something “worthy” to work on. The result is that our immune systems turn on themselves, and create problems such as the peanut protein, for example.

The hypothesis gained some credibility in the late 1980s, when health researchers compared the rates of allergies and asthma throughout the newly unified Germany.
Researchers assumed that the children growing up in the communist East, a poorer, dirtier environment, would suffer from more allergy and asthma than youngsters in the West, with its cleaner and more modern environment.

Actually, the opposite was found to be true. Children in the polluted areas of East Germany had lower allergic reactions and fewer cases of asthma than children in the West.

This is in line with the hypothesis, which suggests that when the human immune system lacks practice fighting bacteria and viruses, perhaps from an overly sanitary lifestyle, the system then overreacts to harmless substances like pollen.

In addition to a less sanitary environment, East Germany families tended to be larger, and rely more on the use of daycare for young children, two more factors that could attribute to their children being exposed to more microbes and potential irritants.

And there are many other potential culprits for the increase in food allergies – such as overall genetics, eating allergic foods during pregnancy, or use of vaccines in children. But there are no clear-cut or obvious reason(s) for the increases in food allergies, and for now these are just educated guesses, and nothing more.

We hope that science and medical research can one day unlock the mystery of food allergies, and how we can potentially treat or even cure them sometime in our future. Until then, the only completely reliable defense is avoidance…so the Allergy Free Shop will be here to provide the most up to date information and the allergy free foods and products that you need to keep your loved ones safe.

Labels: allergens, allergic reaction, allergy free, anaphylaxis, big eight, food allergen, food allergy, ingredients, peanut allergy, peanut proteins, wheat allergy

The Allergy Free Shop exists to provide parents and caretakers with allergen-free foods and products for those with food allergies and sensitivities. We also strive to provide resources that help to provide guidance to those just beginning their education about specific food allergies affecting their children.

Soy allergy is a hypersensitivity to the dietary substances that derive from the soybean, and is one of the more common food allergies in the US. As with most food allergies, symptoms of allergic individuals can be minimal, moderate or severe; and include wheezing, a tingling or itchy sensation in the lips, mouth or throat, sneezing, light headedness and flush skin. Hives, rashes and asthma attacks can all occur.

In more serious cases the reaction to soy proteins in allergic individuals can become bronchospasm, or obstruction of the airway, and hypotension, a sudden drop in blood pressure. This may lead to anaphylaxis, a severe, whole-body allergic reaction that we have discussed before. In event of a severe allergic reaction, the victim should see a physician or immediately go to the emergency room, as anaphylaxis can be fatal if not treated immediately.

Severity of Reaction

Unlike some other food allergies, many people with soy allergy can tolerate small to moderate amounts of soy protein: the typical dose needed to induce an allergic response is about 100 times higher than for many other food allergens. In fact, 90% of sufferers can tolerate doses up to 400 mg.* As a result, not all of those allergic to soy need to avoid very minor sources of soy protein such as soy oil or soy lecithin.

But allergic individuals would still be wise to have epinephrine on hand in case of major ingestion, and also an antihistamine (such as Benadryl, or diphenhydramine) for more minor exposures or reactions.

Prevalence of Soy Proteins

Each "Big Eight" allergy presents its own set of issues and challenges. For some food allergies, like peanut, the primary concern is the severity of the reaction. In this regard, soy allergy reactions are not usually as “severe” as other food allergies. But there’s a trade off. Because of its nutritional profile and low cost, soy is used in all kinds of products these days.

Those allergic to soy protein should always read food ingredient labels carefully, and avoid any foods containing soybean. Many of these items clearly have "soy" in their names, such as soy flour, milk, nuts or sauce. Other items such as edamame, miso, natto or tofu contain soy proteins.

Textured vegetable protein is used in many restaurants and also contains soy, as do many flavorings and broths used in cooking. (In fact, a majority of fast food restaurants use soy protein in at least some of their products.) Most allergic individuals should also avoid dining at Asian restaurants completely, since most Asian foods and sauces can contain soy. Even some candies contain soy.

Making the situation even worse, some products don't list soy protein or soy flour on their labels - yet they still contain soy! There are still many latent issues resolving how soy should be regulated.

Treatment of Soy Allergy

An exclusion diet with continual avoidance of soy containing products is the only sure way to avoid allergic reactions. It is highly recommended that both children and adults with soy allergy carry epinephrine injectors in case of anaphylaxis.

Allergy Free Shop offers a wide variety of foods that are Soy Free. A few of our best sellers include Orgran’s Apple & Cinnamon Pancake Mix, Health Times' Brown Rice Cereal for babies, and EnerG Foods Brown Rice Loaf bread.

Our goal is to provide you with a wide variety of allergy-free products for you and your children, a place where you can find EVERYTHING that you need in one place. And with ongoing vigilance, and armed with an understanding of your child’s or loved one’s food allergy, you CAN avoid exposure and reactions to these specific food allergens!

* C. Cordle, Soy Protein Allergy Incidence and Severity, Journal of Nutrition May 2004.

Labels: allergy free, anaphylaxis, big eight, food allergen, food allergy, ingredients, soy, soy protein

At the Allergy Free Shop, we not only cater to the specific needs of those with food allergies, but also to those individuals with dietary requirements due to other medical conditions. One of these conditions is Celiac Disease, an autoimmune disorder of the small intestines. It can occur in people of all ages, from early infancy to adulthood, and is also known by a number of other names such as sprue or gluten enteropathy. Sometimes it is spelled "coeliac" disease.

The condition is caused by a reaction to gluten proteins found in wheat and similar crops, such as barley and rye. Some individuals even react to oats. And while the disease is caused by a reaction to wheat proteins, it is important to note that it is not the same as wheat allergy.

Direct causes of the disease are not completely understood, though the timing of an infant’s exposure to wheat, barley or rye may be related to the development of the condition. Currently, most experts believe the best time for exposure is at the age of four to six months. Breastfeeding until the introduction of these grains is also believed to reduce the risk of the disease.

Upon exposure to wheat proteins, the immune system of the affected individual reacts with the small-bowel tissue, causing inflammation. This chronic inflammation can damage the lining of the small intestines, and prevent the absorption of nutrients. Symptoms typically include chronic diarrhea and fatigue, and a "failure to thrive" in young children.

Blood tests are usually the first line of diagnosis for those suspected of Celiac Disease, and a growing number of asymptomatic people are being diagnosed due to increased screening.

Experimental treatments are currently being studied, such as the development of genetically engineered wheat, but at present the only effective treatment is a life-long gluten-free diet. No medication exists as of now that will prevent the body from attacking the intestines when gluten is present.

Strict adherence to the diet allows the intestines to heal, leading to resolution of all symptoms in most cases. Since ready-made products often contain traces of gluten, some celiacs may find it beneficial or necessary to cook meals from scratch. The good news is that a gluten free diet may be able to reduce or eliminate the heightened risk of other health problems, such as osteoporosis and intestinal cancer, which are associated with Celiac Disease.

The Allergy Free Shop has over 700 products that are gluten free, including Schar Ladyfingers for making delicious tiramisu, or Ener-G white tapioca loaf.

Labels: allergens, allergic reaction, allergy free, big eight, celiac, food allergen, food allergy, gluten, wheat allergy

Over 12 million Americans have a food allergy, and this number is rising. One clear example, the number of children with peanut allergies recently doubled over a 5-year period. Scientists aren't completely sure why the numbers are increasing, and are working hard to find out. But many would agree that more robust research budgets are needed to study all aspects of food allergies, including treatment and prevention.

And the stakes are high, since Americans currently make 30,000 visits to the emergency room for food allergy every year. Thankfully, one thing that research has demonstrated is that immediately injecting epinephrine - a hormone which suppresses the immune system - into the thigh muscle is the best treatment for severe allergy reactions and anaphylaxis.

Teens and young adults are at highest risk for fatal allergic reactions to food, often because they aren't in the presence of a mindful parent, or perhaps that they tend to consume food more quickly. By studying teens' behaviors, researchers have identified ways to decrease their risk through food avoidance and education, by teaching them to identify the signs of anaphylaxis, to carry epinephrine at all times and to be able to properly inject it.

Anaphylaxis can occur with many different symptoms, and can develop in just a few minutes or hours later. The most common symptoms are usually hives or general itchiness, flushing skin and/or swelling of the lips, tongue or throat. Shortness of breath, abdominal pain or vomiting, and feelings of lightheadedness (due to drop in blood pressure) are other common signs.

If you have a teen with food allergies, or a child that will soon be a teenager, they should know to avoid certain foods, and hopefully feel comfortable asking questions and reading labels. It is equally important that you take the time to go over these symptom details and the proper identification and treatment of acute reactions. And make sure they always have epinephrine available to them at all times.

Yes, this may mean some ongoing inquiries or continual education for your child. But remember, many teens and young adults feel as if they are invincible and/or don’t always plan ahead, so these reminders could save their life!

Labels: allergens, allergic reaction, allergy free, anaphylaxis, big eight, dairy allergy, food allergy, peanut allergy, tree nuts allergy, wheat allergy

Hello everyone. We wanted to share our sale items for the month of January 2010. Please click below. Happy shopping! The Allergy Free Shop

January Sale Items