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

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.

Prevalence & Prognosis

Tree Nut Allergy is a hypersensitivity to dietary substances from tree nuts, causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people.

Tree nut allergies occur mainly, but not exclusively, in children. They are usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with tree nuts or nut particles and/or oils.

Common tree nuts include cashews, almonds, pecans and walnuts. It should be noted that tree nut allergy is slightly different from peanut allergy because the type(s) of nuts that cause the allergic reactions are not the same. Peanuts are actually considered legumes, whereas tree nuts are classified as dry fruits.

The symptoms of peanut allergy and nut allergy can be the same, but a person with tree nut allergies may not necessarily be allergic to peanuts, and vice versa. For a frame of reference, research by Mount Sinai School of Medicine shows there is a 30 to 60% chance a child with a peanut allergy will develop a tree nut allergy as well. As with all food allergies, it is possible to "outgrow" tree nut allergy.

Tree Nut Avoidance

Similar to other allergies, the most severe nut allergy reaction is called anaphylaxis, and is an emergency situation requiring immediate attention and treatment with epinephrine. A strict exclusion diet and vigilant avoidance of foods that may contain or be contaminated with tree nut allergens is the only 100% effective treatment.

Some people also wonder if other common food products are classified as tree nuts, such as coconut, nutmeg or water chestnuts. The answer is no, although it is possible to be allergic to these food items on their own. (Coconut has even been determined to be a tree nut by the FDA for the purposes of labeling, but does not cross react with tree nuts allergies.)

Allergy Free Shop offers a wide variety of foods that are Tree Nut Free. Some of our best sellers are Orgran’s Vanilla Outback Animals and Itsy Bitsy Bears, as well as No Nuttin’s Semi-Sweet Chocolate Chips, and Vermont Nut Free’s yummy chocolate covered pretzels. Our entire line of Tree Nut Free products can be found here.

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 Tree Nut allergens!

Labels: allergens, allergic reaction, allergy free, anaphylaxis, big eight, food allergy, ingredients, peanut proteins, tree nuts allergy

Early January is always a time for New Year's resolutions. And one annual goal for the parents of a food allergic child is to get through another year without any serious reactions. Here are some tips to help you accomplish that goal in 2010.

Tip 1 – Read labels.

If there is one skill that food allergic parents and individuals themselves must get good at, it's reading labels. Foods manufactured since January 2006 are required to clearly list the Big Eight food allergens that we have been discussing in previous blogs. But beware of hidden allergens, often found in non food items. Example: Some lotions contain "Arachis oil", which is derived from peanuts.

Items that are part of larger package are often marked "Not Labeled for Individual Sale," and the entire list of ingredients should be found on the original container or box.

And always read the label, even for items you have bought or consumed before. Ingredients and formulations can change over time. If you’re not sure of every ingredient that went into the item, don't eat it!

Tip 2 – Continue to educate family and friends.

Don't assume that since you told Aunt Edna years ago that little Tommy was allergic to wheat that she has taken the time to ensure that every item she serves or that he may be exposed to won't contain the allergen. Continually educate and remember: no one will be as diligent about your child’s allergy as you are.

When dining with others, you might consider providing all the food for the entire meal – for either your child individually or for the whole gathering, if feasible. Or simply skip the food issue altogether by spending special time with family and friends in nonfood-related activities.

Tip 3 – Closely monitor children while eating out.

Many smaller children will put whatever is in front of them into their mouth, and many accidental exposures are simply caused by not paying close enough attention. If possible, use a high chair or booster sear with a tray if a child’s allergens are being served.

For young children or infants, consider an item of clothing like our Star Alert shirt that tells others that your child has food allergies, to prevent well-meaning sharing.

Using these tips, and others you will find within the Allergy Free Shop website and other online resources (like the Mayo Clinic), you can create techniques and methods to ensure that your food allergic child can remain reaction free in 2010!

Labels: allergy free, anaphyaxis, big eight, dining out, food allergen, food 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.

Just in time for New Year’s Eve celebrations, and also perhaps a large plate of cocktail shrimp, our next allergy profile is Shellfish.

Prevalence & Prognosis

Shellfish allergy is one of the most common food allergies. When referring to this allergy, "shellfish" refers to all marine animals with shells, such as clams, oysters, crabs, lobster and shrimp, as well as octopus and squid.

Those that have shellfish allergy may have an allergic reaction to only certain kinds of shellfish, or an allergy to ALL shellfish.

Shellfish allergy is different than many other food allergies because it occurs primarily in adults and older children, as opposed to infants/younger children. But it can appear at any age, and can be caused by foods that had been previously eaten without any problems. Many people who develop a reaction to shellfish allergens will not lose or "outgrow" the allergy later in life.

Avoiding Shellfish

Seafood allergies are usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with shellfish or fish ingredients and/or oils. As with all food allergies, reading labels is a must!

Of course, any restaurant that serves or specializes in seafood should be approached very cautiously or avoided completely. Allergic individuals also need to be especially careful with fried foods. Many restaurants use the same oil to fry shrimp, chicken and French fries. Keep in mind that "imitation" shellfish may still actually contain allergens, as manufacturers often add small bits of real shellfish for flavoring. (Imitation shellfish is often sold for strictly financial reasons, not allergy-related ones.)

Another unique characteristic of shellfish allergy is that allergic reactions may result when the susceptible person is not even consuming the allergenic substance, but by exposure to vapors resulting from cooking of seafood or even preparation or handling.

Other products which often are comprised of shellfish are glucosamine and Omega 3 supplements. Allergy Free Shop offers a wide variety of foods and dietary supplements that are Shellfish Free. Some of our best sellers are the Hero Nutritional line of supplements such as Slice of Life Omega 369, and children’s Yummi Bears multivitamins.

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 Shellfish allergens!

Labels: allergens, allergy free, big eight, food allergy, shellfish 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.

Prevalence

Dairy allergy is one of the most common in young infants, with 2-3% of children under three years of age allergic to cow's milk proteins. It is now standard procedure for a doctor to suggest not giving an infant cow's milk until they are at least 12 months old. Be careful of giving your child formulas with milk products in them, especially if milk allergy runs in your family. Many infant formulas that claim to be milk-free do in fact have derivatives of milk in them.

Chronic gastrointestinal distress, vomiting and severe diarrhea are all symptoms of milk allergy. Hives, swelling and other allergic reactions may accompany the reaction. Breastfeeding is generally the best alternative if allergies run in your family. If you have already started on formula, try a soy based formula instead. Some of the soy formulas do have a significant amount of iron in them which may also be upsetting to your child. There have been conflicting studies linking soy formula to peanut allergies. It may be necessary to try out several formulas before finding a good match. Watch out for "lactose-free" labels, because that's not necessarily an indication of a milk-free product.

It should also be noted that lactose intolerance is not milk allergy. Instead, it is a problem in the digestive system caused from not producing enough of the lactase enzyme to break down the lactose sugar into simpler sugars. People who experience lactose intolerance have the crampy, abdominal pain that can turn into nausea and diarrhea. Lactose intolerance can be lifelong or temporary - especially following an intestinal illness, or even a round of antibiotics. In the US, lactose intolerance is most common among African Americans, Asians and Native Americans.

Prognosis

If your child is allergic to milk, don’t despair, as most children do in fact grow out of their milk allergy. Virtually all infants who develop a cow’s milk allergy do so in the first year of life, with almost 80% "outgrowing" their milk allergy by the age of 16. The bad news, however, is that the prognosis for a child with milk allergy appears to be worse than it was 20 years ago. Now only do kids have more allergies, but a growing number do not outgrow their allergies, and those who do, do so later than before. Doctors have found that a child’s blood levels of milk (and egg) antibodies - the immune chemicals produced in response to allergens - were a reliable predictor of disease behaviors. The higher the level of antibodies, the less likely it was that a child would outgrow the allergy any time soon.

But until tests confirm this, or more likely - accidental ingestion with no adverse reaction whatsoever - it is certainly best to stay away from milk and milk products entirely. 60% of cow's milk-allergic infants experience IgE-mediated reactions, or the more classical "immediate" reactions affecting the skin (hives and eczema), gastrointestinal tract (crampy abdominal pain and vomiting), and the respiratory tract (nasal congestion, sneezing and wheezing). Nearly 25% of these milk-allergic infants retain their sensitivity into the second decade of life, and 35% go on to develop other food allergies.

Non IgE-mediated milk allergy affects primarily the gastrointestinal tract resulting in a number of different allergic disorders: milk-induced enterocolitis syndrome, proctocolitis syndrome, allergic eosinophilic esophagitis, etc., which can lead to poor growth and failure to thrive. There is a chance your child will test negative to dairy on an allergy test, yet still show symptoms of an allergy. In this case, the non-IgE milk-allergy may be at play, or lactose intolerance may be the culprit.

More recently diagnosed food allergies, for still-unknown reasons, behave more unpredictably and more aggressively than cases diagnosed in the past. Some doctors believe we may be dealing with a different kind of disease process than we did 20 years ago. Why this is happening is an unknown at this point.

Avoiding Milk Products

Reading labels is a must for a milk-allergic child! The Food Allergy Labeling Consumer Protection Act (FALCPA) was passed in 2004, requiring that labels be marked such that a 7 year old could read and understand the ingredients and that all allergens be declared even if they are in the spices or flavoring. For more information on this important law, please see: http://www.foodallergy.org/Advocacy/labeling.html

Of course, milk is in virtually all cheeses, butter, creams and yogurt. The lactose free milks do still have milk protein, so avoid them. They are made such that the lactose-intolerant individual can digest them, but are not made for the milk-allergic. Stick with milk substitutes, such as soy and rice milk.

Casein and whey are other names that milk can be called on a label. There are other names that also indicate the presence of milk, and your allergist can provide for you a complete list of milk products and ingredients to avoid.

Some other advice on eating at restaurants: you may want to avoid Mexican restaurants (too great a chance that grated cheese can cross-contaminate), Italian restaurants (same for parmesan cheese), Chinese (lactose is in many of the sauces), and breakfast restaurants (milk and butter are often used on the griddles).

Also be on the lookout for lactose in many popular inhalers, used in these medications to bulk up tiny medication particles. Other medicines (such as 10 mg tablets of Singulair) contain lactose which can adversely affect the milk allergic. Many over the counter medications also contain lactose, so make sure you read the label prior to purchase! Talk with your pharmacist should you have questions.

Allergy Free Shop offers a wide variety of foods that are Dairy Free. Some of our best sellers are Enjoy Life's Boom Choco Boom dairy-free chocolate bars, Vance's Dari Free chocolate powder, and Home Free dairy-free chocolate chip cookies. You can view our entire stock of over 700 Dairy Free foods and beverages here.

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 Milk allergens!


Hugh A. Sampson, M. D., "Food Allergy News", The Food Allergy & Anaphylaxis Network (FAAN), June 2004.

Johns Hopkins Children's Center, Science Daily, December 2007.

Justin Skripak, M.D., Jessica Savage, M. D., Elizabeth Matsui, M.D., Journal of Allergy and Clinical Immunology, November and December 2008.

Labels: allergens, allergic reaction, allergy free, big eight, dairy allergy, food allergy, ingredients

Christmas, Hanukkah, New Years, and other holiday events should be a time of celebration and joy for you, your family and your friends. But those with children who have food allergies also see the holiday season as a time when the possibility of exposure to food allergens, and potentially dangerous reactions, are more likely. But you should know that you don't have to stop holiday fun! The following tips can help you, your child or holiday guests who may be at risk have an enjoyable, allergen free holiday.

Hosting A Holiday Gathering

If you are the host of the party, friends and family will often ask to bring something to share with the group. Be ready with simple and safe suggestions. Be sure to let every guest know that your child has dietary restrictions, so that there are no surprises. You could ask that instead of food, they could bring holiday themed plates, cups, napkins or safe beverages. You might also consider asking the wine lover in your family to bring a bottle that will compliment the meal, or that friends bring fruit that can be served as dessert. You could even ask the music lover in the group to create a custom playlist of holiday favorites for the occasion!

And be sure to save the ingredient labels from the "safe" food you are serving, so that guests with other food allergy concerns can review before their own children dig in.

While holiday traditions differ between families and cultures, Christmas can offer more flexibility in main dish options as opposed to other holidays such as Thanksgiving. Hanukah has a more traditional menu, but most of these dishes can be made allergen free as well. As the host, things are obviously made easier by doing the cooking yourself, though some holiday food traditions - candy or chocolate, cookies or beverages - can be a little more difficult to manage.

For main dishes, poultry (especially turkey, geese and ducks) and ham are probably the most traditional Christmas entrees. These and many other options are available that can be made allergen free, such as roasted meats (like roast beef or pork loin) or vegetarian main dishes like stuffed vegetables.

Hanukkah celebrations usually feature traditional dishes that involve a lot of oil (to signify the one day's worth of oil that burned for eight), such as potato latkes, or sufganiyot (jelly donuts). But there are many recipes available that avoid "big eight" allergens and gluten. Some great holiday examples:

Allergy-Safe Duck with Sage Sauce is a great main course for Christmas celebrations, and free from all "big eight" food allergens; also sesame-free, and optionally corn-free, sulfite-free, citrus-free, and free from most other common allergens.

Or maybe try Allergy-Safe Roast Chicken for Hanukkah this year, also a "big eight" safe main course; and also free of corn, sesame, sulfites, and most other common allergens. A great Kosher alternative could be Brisket in Wine Sauce, which can be made safe for all "big eight" allergies. Always be sure to use allergen free condiments too, like Nomato Tomato Free Ketchup for this particular recipe.

For your side dishes, you might consider some of the many vegetarian options available, most of which can be prepared to avoid any specific food allergen(s).

Attending Holiday Gatherings

When attending holiday festivities away from your home, be sure to let your host know about your child's food allergy before or upon your arrival. Also be sure to educate your host about cross-contamination issues, and if possible, make yourself available before the event for ingredient questions that may come up.

You can offer to bring a safe dish or treat that both you and other guests can enjoy. And you can help out even further, and make it less likely that you will experience potential problems, by offering to cook one or two of the dishes that are most likely to contain allergens. If the holiday party is at school, church, temple, etc., volunteer to provide the snacks for the party.

If you're attending a party or gathering where you're not sure whether safe food will be served, curb the temptation to explore the buffet by eating before you arrive. You'll be less likely to try something out of hunger just because it seems like it should be safe. This is especially useful for children -- serve them a snack first, and also pack them a favorite and safe treat.

And as always, be prepared with emergency medicines in hand, just in case unrecognized food allergens are hiding in holiday dishes or treats. By following these tips, you can ensure that you and your family have a joyous and happy holiday season!

Labels: big eight, christmas, food allergen, food allergy, hanukkah, holiday dining