At the Allergy Free Shop, we believe that the best defense against food allergy reactions is a basic understanding and level of education in the general public.

With that in mind, we have identified the Top 10 Myths that many people have about food allergies, why they are incorrect and how these beliefs can be so harmful. Here are myths 1 – 5:

1. Food Allergies Are All “In Your Head”

Many people believe in the myth that food allergies are imagined and not real. This is certainly false. Food allergies involve the body’s immune system. In such cases the patient’s immune system somehow misinterprets a particular food or ingredient as invasive and harmful to the body and releases chemicals like histamine to protect the patient’s body from any harm. The chemicals thus released cause allergic reactions like respiratory distress, vomiting, diarrhea and hives.

2. One Bite Can’t Really Hurt

Probably the most dangerous myth, since it is so untrue. The person with this belief is often confusing a food intolerance, a uncomfortable but not life-threatening condition, with a food allergy. It has been observed that even tiny amounts of allergic food can trigger severe food allergy reactions in the body. In many cases if even the utensils used to serve the allergic food are then used to serve some other food to the allergic person, they may have a reaction.

3. Food Allergies Are Caused By Artificial Flavors Or Additives

This common belief is mistaken because 90 percent of the food allergies are caused by natural foods like eggs, milk, peanuts, wheat, soy, walnuts, pecans, almonds, shellfish and fish. On the other hand food additives may trigger reactions, which are sometimes severe, but these reactions are not allergic in nature. Rather they are the body’s reaction against chemicals even though the symptoms are very similar to those of allergic reactions.

4. Allergic Reactions Are Usually Mild

Many people don’t take food allergies seriously because of this belief that they aren’t life-threatening. This is quite dangerous, since people die every year due to food allergy reactions. Even if the allergic reactions to foods by a person’s body have never been severe in the past, it does not rule out the possibility of a critical response in the future. Therefore one should seek medical advice even when the reactions seem mild.

5. Eating Small Amounts Of Allergic Food Can “Cure” You

This myth is probably derived from the fact that treatment of allergies is sometimes done by desensitizing the immune system by exposing it to small quantities of the allergen under controlled conditions, in a medical facility or under a doctor’s care. And research into this technique with some food allergies is hopeful. However, trying this on your own can be potentially dangerous.

Food allergy in the news: Family wants special status at school for their peanut-allergic daughter.

This has become a surprisingly contentious issue for some, but most readers of this blog can relate to the fear or apprehension parents of food allergic children feel when they head off to school, camp, church, etc.

The question of food allergies as a disability worthy of civil rights protection is mentioned in the article, and while that may be debatable, the main points are inclusion – and safety – for all children.

At the Allergy Free Shop, we work non-stop to bring you more and more of the tastiest, most nutritious foods and beverages for your special dietary needs.

No matter your specific needs – Allergen Free, Gluten Free, Lactose Free, you name it – we want to provide you with the best selection you will find, anywhere!

Check out our newest items:

Miss Roben’s White Cake Mix; Traditional Corn Bread Mix; Versatile FreeZ Ice Cream Mix; and Pancake & Waffle Mix
Chocolate Dream Dairy Free Semi-Sweet Baking Chips
Ian’s Organic Cookie Buttons and Gluten-Free Cookie Buttons
Kinnikinnick KinniKritters Chocolate Animal Cookies
Beanitos Corn-Free Black Bean Chips
Pacific Natural Foods Thai Sweet Potato Soup
Peter Gillham’s Natural Vitality Kids Calm Multi

Hard to believe after the recent heat waves throughout the country, but now that school has started (or is getting close) for many families, thoughts have begun to turn to fall and beyond.

Autumn is often associated with tree leaves turning bright colors and cool, rainy weather. It’s also the time of the year when ragweed takes its toll on allergy sufferers. Mold and dust can also contribute to a person’s suffering, but ragweed is typically the chief culprit, due to its high concentration of pollen.

If you have fall allergies, you’re definitely not alone. Like all allergies, it’s impossible to pin down an exact number, but experts estimate between 36 to as many as 60 million Americans suffer from some form of seasonal allergy.

Hayfever, which describes the allergic reaction to ragweed, is the fifth leading chronic medical condition in this country according to the Asthma and Allergy Foundation. Severe fall allergies can even cause adults to miss days of work, or children to miss school.

The Symptoms and Medications

The symptoms of fall allergies include nasal congestion and inflammation, sneezing, itchy, watery eyes, and a stuffed up or runny nose. Some experience a low grade fever or a general “blah” feeling.

There are different prescription drugs and over-the-counter medications that you can take to combat these symptoms, mainly antihistamines and decongestants. Unfortunately, antihistamines can cause drowsiness, dry mouth, upset stomach, or a dangerous rise in blood pressure. Decongestants can also cause drowsiness or other unwanted side effects. Packages of antihistamines and decongestants have warnings not to drive or operate heavy machinery while taking them.

Seasonal allergies can be aggravated by poor air quality inside your home. Allergy sufferers can take control of their condition by improving the quality of their home environment and create cleaner, fresher air. Controlling moisture inside your home is another key to preventing mold and mildew growth and avoiding these allergens.

To improve indoor air quality, and minimize exposure to ragweed pollen and mold/fungus spores, we recommend:

- Stay indoors when symptoms are at their worst, especially mornings when pollen is released.

- Monitor local pollen counts by visiting the National Allergy Bureau at http://www.aaaai.org/nab.

- After spending time outside, remove shoes and jackets immediately when entering the house, and take a shower to remove pollen from your hair and skin.

- Keep windows at home and in the car shut, using air conditioning as long as possible to clean the air.

- Wash sheets, blankets, and comforters weekly in hot water to reduce dust mites.

- Vacuum regularly, using a machine with a good filtration system. Our selection is here.

- Eliminate bugs, as their waste produces allergens.

- Wash pets weekly to reduce dander.

- Install exhaust fans in bathrooms, kitchen and laundry room, spaces where water vapor is created.

- Inspect doors, windows and the foundation for water seepage or air infiltration; replace worn caulk and seals.

For our full list of environmental allergy products, please visit our Environmental Allergy Products.

We’ve recently added more delicious options for you and your family! Check out the following:

Crunchies  – Freeze Dried Strawberries
Schar – Cheese Bites
Tiger Tiger – Original Mayo
Tom Sawyer – Gluten-Free All Purpose Flour

As we enter the dog days of summer, the start of a new school year is growing closer! This is an exciting and very busy time for most families, but can also be a time of anxiety for the parents of the food allergic. Here is a quick list of things to do in preparation for the beginning of the upcoming school year:

1)    Make sure your child has refills of any medication they may need for food (or seasonal) allergies and other conditions like asthma. It’s usually a good idea to have Benadryl (diphenhydramine) available for more mild allergies or symptoms and/or to begin treatment before medical help arrives.

2)    Put together an allergy emergency kit for school or other school activities (such as sports or group practices) with some of these medications. Include updated contact information for you, some basic instructions or description of the applicable food allergy(ies), and insurance info too as part of the kit.

3)    Consider labeling items such as silverware or cups for very young children, who will be bringing lunch to school, pre-school or child care. Some parents also prefer some sort of alert on the child’s clothing when regular caregivers are away from school, or during other activities such as field trips.

4)    If your child will be bringing lunch (or treats) to school, now is the time to begin planning for these meals by identifying and stocking easy-to-pack foods. Now is a good time to order their favorite treats or packaged foods online to be ready for the school year.

5)    Take the time to meet with your child’s new teacher or teachers, to gauge their food allergy awareness, and to make sure there is a plan in place should rescue medications such as epinephrine or asthma inhalers, etc. be necessary.

6)    Ask the teacher(s) if they would be willing to talk with the class at the beginning of the school year – to share vital information on the seriousness of food allergy reactions, and how students can keep each other safe in the classroom and in the lunchroom.

Remember, no one will be more vigilant about the safety of your food allergic child than you are! Education and preparation are your best defense against an adverse reaction happening in the first place, or for the correct response when one does.

DeBoles® Nutritional Foods, Inc. Voluntarily Recalls One Lot Code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta Due to the Presence of an Undeclared Allergen, Lot Code 30JUN11D1.

FOR IMMEDIATE RELEASE – July 21, 2010 – DeBoles Nutritional Foods, Inc. announced that it is recalling one lot code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta because it may contain undeclared whole wheat alphabet pasta. People who are allergic to wheat run the risk of an allergic reaction, which may be serious or life-threatening if they consume the recalled product. Read more…

For most people, getting the wrong order at a restaurant is, at worst, a nuisance. But as far as patrons go, those with food allergy aren’t most people. Not long after taking that first bite of food that contains the offending allergen, their bodies soon rebel.

They may start vomiting, become covered in hives, or find it difficult to breathe. They can go through anaphylaxis, an extreme and often life-threatening reaction to the allergen. And there are millions of Americans with food allergies, which are becoming more prevalent and severe nationwide, according to the Food Allergy and Anaphylaxis Network (FAAN). The big eight are the most common food allergies, and account for 90% of all food allergy reactions. They include peanut, tree nuts, fish, shellfish, wheat, egg, dairy and soy allergy.

Although the exact number of those with food allergies isn’t known, most agree that at least 8 percent of children and 5 percent of adults have a food allergy of some kind, with the numbers possibly much higher. And the challenges these diners pose for restaurants is undoubtedly mounting. In a 2007 study, FAAN found that of the 63 food allergy–related fatalities between 1996 and 2006, half involved restaurants. That statistic, members of the food-allergy community say, suggests a lack of awareness in the restaurant industry.

These advocates say that restaurants don’t understand the basics of serving customers with food allergies. A common mistake made by staff is confusing an allergy with an intolerance, which is the less severe of the two dietary restrictions. For example, many people with milk allergy have to explain the very significant difference between their allergy and lactose intolerance.

Restaurants also don’t often realize that allergy contamination can’t be easily undone. Removing the slice of cheese from a Big Mac, for example, would still not make it safe to eat for someone with a dairy allergy. “It’s molecules that can kill,” says Ming Tsai, an acclaimed chef and restaurateur, and a FAAN spokesman whose son has food allergies. “It doesn’t have to be a handful of peanuts.”

This lack of awareness in the industry prompted Massachusetts to pass a bill last year requiring restaurants to display a food-allergy awareness poster in staff areas, place labels on menus reminding customers to alert servers to any food allergies, and train “food protection managers” on food-allergy issues. The new law, which is scheduled to take effect next month, also allows qualifying restaurants to earn a “Food Allergy Friendly” designation from the US Department of Public Health.

FAAN calls the bill “landmark legislation” in the fight to make restaurants safer for people with food allergies. Their hope is that Massachusetts can serve as an example for the rest of the country, and their legislation will be replicated in other states. But it should be noted that the Massachusetts bill took five years to pass, in part because of disagreements between FAAN and the state restaurant association over its language.

One FAAN proposal that didn’t make it into the final bill was to require restaurants to create a master ingredient list so customers with food allergies would be able to know exactly what was in each dish. The Massachusetts Restaurant Association fought this part of the bill, thinking that the requirement was too onerous, and that individual restaurants would be making claims that they couldn’t back up.

The question goes to the heart of a debate over how far restaurants should have to go to accommodate everyone who walks through its front doors. As the dispute over the master ingredient list suggests, there is disagreement on this issue between food-allergy advocates and the restaurant industry. However, both tend to agree that restaurants need to be more aware of food allergies, even if that simply means being aware of their own ignorance.

Most advocates feel that restaurants have a responsibility to be 100% honest with their customers, and if they aren’t confident they can serve people with food allergies, they should divulge that to their customers, because that’s in everyone’s best interest. And if a restaurant doesn’t know exactly what’s in their food, many of these advocates feel they shouldn’t be in business.

The Chipotle chain of restaurants is a favorite among people with food allergies and celiac disease, a hypersensitivity to gluten in the small intestine. And the Denver-based company reports that it hasn’t had to bend over backwards to earn its reputation. They are essentially two things that they do that serve those with special dietary needs well, says Chipotle spokesman Chris Arnold. “We use whole, unprocessed ingredients, and we don’t have standard menu items. Both help customers make sure they don’t eat anything that can send them to the hospital.”

P.F. Chang’s is another industry leader when it comes to serving customers with food allergies or celiac disease. The Phoenix-based chain uses separate plates and cookware for people with dietary restrictions to avoid cross-contamination, and have a computer program that can filter its menu of whatever allergies a customer might have and provide a printout of available options.

One major challenge facing smaller restaurants and chains is that identifying allergens requires a lot of energy, resources and knowledge. For one thing, allergens and other potentially harmful ingredients aren’t always easy to spot. The problem arises because so many ingredients have so many different names. Wheat has a hundred different names, as does gluten. Other major challenges include increased costs, and added menu complexity.

Despite the challenges, there are several reasons restaurants may want to accommodate customers with dietary limitations, simple appreciation being one. Most people dine out to relax and avoid having to cook for themselves, and these customers find that going out to eat is often very stressful instead. This is why they are so grateful when they do find a restaurant that can serve them tasty, non-life-threatening fare—the epitome of comfort food.

Of course, there is another, more material (financial) benefit to running an allergy- or celiac-friendly restaurant: increased customer loyalty. The child with a food allergy usually determines where the family is going to eat. So instead of gaining just one loyal customer, the restaurant just gained four or five. And with relatively few establishments catering to customers with dietary restrictions, those that do can expect to draw steady business from an underserved market—comprised of not just the 12 million Americans with food allergies, but all their family members as well.

Along with increasing business, going allergy-friendly could (in the long run) cut costs by lowering insurance rates. When a restaurant becomes designated as allergy-friendly, the hope is that insurance companies will then assess that the restaurant has reduced their liability. Since they aren’t going to risk cross-contamination and getting someone sick, or worse, it makes business sense that their insurance rates should then be lower.

We at the Allergy Free Shop whole heartily support the new legislation passed in Massachusetts, and we strongly encourage other States throughout the nation to take a second look at providing well-defined rules and regulations for their restaurant industries – rules that help keep our food allergic children safe from potentially catastrophic reactions, and provide us parents with the opportunity to have an enjoyable meal with our families when eating out, without the stress or anxiety associated with these possible situations.

Food Allergy Data

3.3 million – number of Americans who are allergic to peanuts or tree nuts
1997–2002 – time it took peanut allergies to double in children
6.9 million – number of Americans with seafood allergies
5 – percentage of all Americans who have food allergies
1/17 – frequency of kids younger than 3 having food allergies
90 – percentage of reactions the top eight allergens cause
911 – number to call if someone has a anaphylactic reaction in your store

For children with Attention Deficit Hyperactivity Disorder (ADHD), the most popular method to treat the condition is typically one of the various ADHD medications. And for many children, medications can work successfully to diminish the symptoms of ADHD. But there are many instances when medication alone won’t work as well as parents had hoped. In these cases, there are a number of non-medicinal methods that parents can employ to help their child maintain concentration and prevent outbursts or other behavioral issues.

Some of the methods include using “sensory integration techniques” to help your ADHD child pay attention and diminish hyperactivity; getting your child out into “green play settings,” or outdoor settings such as the park or wilderness areas; or modifying your child’s environment to help them get organized and structured, and help control their impulsivity.

Perhaps one of the most important methods is through the diet of your ADHD child. The advice on diets is one you have probably heard for the general population, and also one that is recommended for autistic children as well – the Gluten Free Casein Free Diet (GFCF diet). The GFCF Diet is among the most well-studied and recommended to manage ADHD, and has been shown to reduce symptoms in a significant number of children.

The theory behind the GFCF diet is that wheat and dairy products contain gluten and casein, respectively, and these proteins form harmful amino acids called peptides when they are digested improperly. Peptides behave much like morphine on the human body, and trigger hyperactive and inattentive responses from children when they enter the bloodstream.

Parents who have tried the GFCF diet on their ADHD children have seen amazing results – increased attention span, improved social skills, and fewer incidents of tantrums, aggression and fidgeting. And unlike medications, the benefits received from the GFCF diet last a lifetime, and best of all have absolutely no side effects!

Many ADHD children, and children in general, may also suffer from various undiagnosed food allergies or intolerances. It makes perfect sense that if your child is not feeling emotionally or physically well due to food allergy issues that various behavioral problems could be the end result.

Putting your child on the GFCF diet does require many dietary and lifestyle changes, as well as some tough love. Many of the foods kids love most – things like ice cream, pizza, cake, spaghetti, cookies, – contain gluten and casein. But there are still many delicious and nutritious options to choose from! Check out the entire list of 562 (and growing) GFCF products here at the Allergy Free Shop.

If your child is under the age of four, you might have an easier time implementing the GFCF diet. At that age, children have not yet developed their food preferences, and you can help form these just by placing the right foods on your dinner table.

Even if your child is older, you can still get him or her to follow the diet, but expect at least some resistance at the start. Foods can be introduced cold turkey – by removing all gluten and casein-containing food at once, or removed the foods slowly and gradually. Start by introducing foods that have no gluten or casein in them. If you child loves pasta, you could place quinoa and whole rice on the table. Be sure to have a side dish of leafy vegetables for every meal, and offer fruit for dessert. Remove one food at a time so as not to shock your child. And pay close attention to your child’s behavior, especially when beginning the diet. Symptoms may actually get worse before they get better, because similar to morphine, gluten and casein are addictive substances; once they are removed the body will “crave” them.

Learn to read labels very carefully, as many products may contain ingredients with “hidden” gluten or casein. Be on the lookout for whey, malt or malt flavoring, vegetable protein, hydrolyzed plant protein, and artificial additives. And don’t forget that there are also studies that show certain supplements or food nutrients can improve the symptoms of ADHD in your child, including the addition of Omega-3 fatty acids to your child’s diet.

Beyond diet alone, exercise has also shown to be beneficial in numerous studies for general physical and mental health, and this is the case for all individuals, not just those with ADHD. Regular exercise can help decrease anxiety and depression, which are often conditions that lead to or are a component of ADHD. Also be sure that your child is getting good, restful sleep as well.

With the right diet, the other techniques mentioned, and with the assistance of new medications, you can help your ADHD child function at their highest levels, and reduce the effects of ADHD and its associated behavioral problems on their personal and academic development.

Our next entry into our Allergy Free and Gluten Free recipe contests. Enter your recipe by July 4th for your chance to win a great prize!

Winners of each category will receive a special coupon good for 25% off their entire next order from the Allergy Free Shop!

Yummy Baked Rice

- Get a bake pan, and add one layer of half way cooked rice.

- Add a layer of red pasta/marinara sauce on top of rice.

- Add a layer of veggie cheese.

- You can then add any veggie you like. I use eggplant, cooked prior and seasoned as you like.

- Repeat layering process. Do at least 3-4 layers.

- Cover with tinfoil and bake at 350 degrees…for minimum 30 minutes

- Uncover the pan, and put back in for at least ten minutes to get a crisp on top.

- Serve! Depending on size of bake pan or casserole dish, can serve 6 – 8.

If you use veggie cheese, the allergies we are avoiding are peanut/tree nut, gluten, dairy and fish. It all depends on what sauce you use! This is sooooo good! Enjoy ~

Jenni Moreira