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

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 not only to provide parents and caretakers with allergen-free foods and products for those with food allergies and sensitivities, but also to provide educational information that can help provide guidance and product options to those just beginning their research and education about specific food allergies affecting their children.

Prevalence And Treatment Of Food Allergies

To begin with, any food protein which triggers an allergic response is termed a "food allergen." It is estimated that up to 12 million Americans have food allergies or reactions to food allergens, and the prevalence is rising. Six to eight percent of children under the age of three have food allergies and nearly four percent of adults have them.* And food allergies cause roughly 30,000 emergency room visits and 100 to 200 deaths per year in the United States.**

Treatment consists of either immunotherapy/desensitization, or in many cases avoidance, in which the allergic person avoids all forms of contact with the food to which they are allergic. Although there are promising areas of food allergy research, including anti-IgE antibody and specific oral tolerance induction, as of now there is no "cure" (other than immunotherapy) for many people with food allergies. Individuals diagnosed with a food allergy may choose to carry an autoinjector of epinephrine (such as a Twinject or EpiPen), wear some form of medical alert jewelry, or (with the guidance of their doctor) develop an emergency action plan. This is due to the potential serious reactions that are possible to many people with food allergies.

Common Symptoms of Food Allergy Reactions

The most common type of food allergy reaction is called a "Classic immunoglobulin-E (IgE)-mediated" or Type-1 Immediate-Hypersensitivity Reaction. These allergic reactions have an acute onset (from seconds to one hour) and may include symptoms such as Angiodema, or soft tissue swelling, usually involving the eyelids, face, lips, tongue, larynx and trachea, which can obstruct the upper airway and make breathing difficult; hives; nausea, vomiting, diarrhea, stomach cramps and/or abdominal pain; wheezing; scratchy or itchy mouth, throat, eyes or skin; nasal congestion; shortness of breath and difficulty swallowing.

In very serious cases the reaction can progress to Anaphylaxis, which is a severe, whole-body allergic reaction which requires immediate medical attention and response, and that can even result in death without acute medical intervention.

Anaphylaxis, or "Anaphylactic Shock", is defined as a systemic reaction involving several different bodily systems, and includes hypotension, or a sudden drop in blood pressure, a loss of consciousness, and the shutdown of vital bodily functions as the individual goes into shock. Many different food allergens have been reported as triggers for Anaphylaxis, but the most common allergies associated with this type of reaction are peanuts, nuts, egg, milk and seafood.

Potential Causes And Types of Food Allergy Reactions

Food allergy has been diagnosed in all types of individuals, but is thought to develop more easily in patients who display atopic syndrome. Atopic syndrome is a common combination of diseases in people who exhibit "localized, and immediate, hypersensitivity to allergens" through eczema, allergic conjunctivitis and rhinitis, and asthma. A family history of allergic diseases is often indicative of atopic syndrome, and these combinations of allergic reactions are strongly correlated to family heredity.

Conditions caused by food allergies are classified into 3 groups according to the mechanism of the allergic response. The first is the "classic" response described above, the IgE-mediated reaction, or Type-I Immediate-Hypersensitivity Reaction.
The second category is called "IgE or non-IgE mediated" eosinophilic esophagitis, gastritis and gastroenteritis reactions, which refers to acute inflammation of the esophagus, stomach or intestines caused by reactions to allergens by white blood cells, which control mechanisms associated with allergy and asthma. The last category is includes other "non-IgE mediated" reactions, such as milk-soy protein intolerance (MSPI); or conditions like food protein induced enteropathy (a pathology of the intestines), found in the common condition of Coeliac Disease, which is an adverse immune reaction to the protein gluten.

The Big Eight Food Allergies

The term "Big Eight" refers to the most common food allergies.*** They account for over 90% of the food allergies found in the United States. They are:

Egg Allergy
Dairy Allergy
Peanut Allergy
Tree Nut Allergy
Seafood Allergy
Shellfish Allergy
Soy Allergy
Wheat Allergy

Outside the U.S. the list of top allergens tends to vary somewhat from country to country, but milk, eggs, fish, shellfish, peanuts, tree nuts, sesame, soy and wheat tend to be in the top 10. Allergies related to seeds, especially sesame, appear to be rising in most countries. There are also other more rare food allergies, including corn, rice, flour, various vegetables and fruit allergies and even red meat allergy, among others.

There are other conditions which can require food allergen avoidance but are not technically allergies, such as lactose intolerance, which is actually an enzyme deficiency, not an allergy; various causes of irritable bowel syndrome (IBS); or rarer conditions such as C1 esterase inhibitor deficiency, or hereditary Angiodema. We will address some of these conditions in upcoming blogs.

Diagnosis Of Food Allergy

If you suspect a food allergy, the best method for diagnosing the condition is by visiting an allergist. The allergist will review the patient's history and the symptoms or reactions that have been noted after food ingestion. If the allergist feels the symptoms or reactions are consistent with food allergy, he/she will perform allergy tests, which may include skin prick testing (Non-IgE mediated allergies cannot be detected using this method, however), which can provide quick and usually conclusive results, diagnostic blood tests (also not effective for Non-IgE mediated allergies), or food challenges, often conducted in a hospital environment due to the potential risk of Anaphylaxis. Other tools for diagnosis of eosinophilic or non-IgE mediated reactions can include endoscopy, colonoscopy and biopsy.

This Educational Series

There are various strategies and theories regarding prevention and treatment of many food allergies, and as we continue through our educational series on the "Big Eight," we will focus on each food allergy separately, addressing the potential causes, relevant statistics, prevalent scientific opinion and research, and the treatment for each of the individual allergy categories. We will also provide information and links to our new and existing food choices and other products that we offer at Allergy Free Shop that address each specific allergen. Through this informational series, we hope that we can help you better understand - and respond - to your child's individual allergy-free needs!

In our next "Big Eight" post: Peanut Allergy.



* National Institute of Allergy and Infectious Diseases (July 2004), National Institutes of Health. pp. 35.

** Food Allergy Facts and Statistics. Food Allergy & Anaphylaxis Network. 2007.

*** "Food Allergy Facts & Figures". Asthma and Allergy Foundation of America. March 28, 2007.

Labels: allergens, allergy free, anaphyaxis, dairy allergy, food allergy, peanut allergy, tree nuts allergy, wheat allergy

Many families will leave the cooking and cleaning to others this Thanksgiving holiday, and be dining at restaurants or other people's homes instead. But failure to establish a clear line of communication between patron and establishment when dining out or with your host when eating with friends and family, along with surprise ingredients sometimes found in traditional dishes, are frequent causes of allergic reactions. And sometimes even clear communication can result in errors, such as restaurant staff that provide answers to ingredient questions with incomplete or inaccurate information.

If your family is planning on dining out this year, know how to avoid high risk situations. Here are some examples:

Creative Chefs

Thanksgiving is a holiday filled with traditional dishes - ones that many have known and loved for years. But never assume that a dish contains only traditional ingredients. In an effort to add new or unique flavors to dishes, chefs will often experiment with other surprise ingredients, so don't be caught off-guard when ordering. For example, many whipped potato side dishes contain walnuts in them. Other examples of unexpected ingredients sometimes found in traditional Thanksgiving dishes:

- Cranberry sauce: pecans, wheat
- Gravy: peanut butter, soy, Worcestershire sauce (fish)
- Mashed potato: cheese, cream cheese
- Pumpkin pie: peanut butter
- Stuffing: almond, crab, oysters, shrimp
- Sweet potato casserole: eggs, milk, pecans, walnuts

Buffet Style Restaurants

As is always the case, you can avoid problems by steering clear of help yourself dining styles, where serving utensils are sometimes shared between dishes or food is accidentally dropped into other food containers. If you do find yourself in a buffet style restaurant, work with the manager and order from the menu instead. If you are in someone's home, make arrangements to serve yourself first.

Fried Foods

You should avoid fried foods, as they are often all prepared in the same cooking oil. For example, if a fryer was used to fry shrimp, and the same oil is later reused to fry chicken, the chicken will then contain shrimp protein, and could cause an allergic reaction in someone who is allergic to shrimp.

Desserts

A study of allergic reactions to peanuts or tree nuts in restaurants found that 43% of the reactions were caused by desserts*. For example, many wait staff may not have an all-inclusive knowledge of which desserts contain nuts, and may incorrectly inform you that an item is nut-free. Often the best choice is to avoid eating desserts completely while dining out. Instead, have a special allergen-free - and worry-free - dessert or treat waiting for you when you return home!

Establish Clear Communication

In the same study, it was found that of 106 individuals with known food allergies who suffered allergic reactions while dining out, only 45% gave prior notification about the allergy to the dining establishment*. And for at least 83 (78%) of these 106 reactions, someone in the establishment knew that the food contained the allergen as an ingredient; in 50% of these incidents, the food item was "hidden" (in sauces, batter, dressings, etc.), making visual identification impossible. So be sure to inform wait staff, and ask questions! Also be sure to keep your medications, such as an EpiPen, on hand just in case. And remember, these tips can also be applied to any other traditional dishes you may encounter throughout the year.

With some preparation and by following these tips, you can help assure yourself of an allergy-free Thanksgiving holiday. So that most importantly, you can enjoy this special time with friends and family!

*Furlong, Terence J., M.S.; The Journal of Allergy and Clinical Immunology; 01-NOV-2001; 11692117 (PubMed ID)

Labels: allergens, allergy free, dairy allergy, dining out, ingredients, peanut allergy, Thanksgiving, traditional dishes, tree nuts allergy, wheat allergy