Monday, December 30, 2013

Italian Benedryl

Yup needed Benedryl in Italy. 
Most pharmacies in Europe are not your standard issue American Walgreens or CVS. You can't go in and grab items off the shelves -- if they have shelves. Mostly there are counters with completely knowledgeable -- and often English-speaking-- helpers. 
In Italy one cannot get Benedryl-- but we got a perfectly good, super fast acting though bad- tasting( who cares) antihistamine : Polaramin
 Something in deli turkey brought on sneezing and red eyes and itchy mouth. -- I must have read something improperly because items are very well- labelled. 

The reaction did not progress and the Polaramin stopped the sneezing and itchiness and didn't even cause drowsiness. In fact we waited about half hour and then my twenty year old was hungry and we went to dinner. ( twenty year olds get hungry after a full sightseeing day)
 So  if you ever need it: Polaramin
We were very fortunate and happy new year to all. 

Thursday, December 12, 2013

Advocates Unite

http://well.blogs.nytimes.com/2013/12/06/food-allergies-less-deadly-than-accidents/?ref=nutrition&_r=0


Read this "Nutrition"byte from Science section of Tuesday's New York Times. 
A scientific study, published in a very reputable journal comes to the conclusion that the risk of anaphylaxis is surprisingly low-- compared to life accidents-- and that one shouldn't let food allergies rule yours or your child's life...
  Really? Really?
Does this scientist NOT realize that the incidence of anaphylaxis is low BECAUSE of the precautions we as parents take and the precautions our children take daily to keep themselves safe. 
I mean, really???

From the NYTimes article:
"It’s a matter of not letting food allergy rule your or your child’s life,” said the senior author, Dr. Robert J. Boyle, a pediatric allergy specialist at Imperial College London. “The risk is surprisingly low. You still have to take precautions, but I think it’s important to see it in context.”

Tuesday, December 10, 2013

Traveling and food allergies.

Ok. I'm a bad traveler. Have been, but as time goes on, I'm worse. People ask if it's because my child is food allergic. No. It's not. It's me. 
 But enough about me: 
As for food allergic traveling-- pack a lot for the actual journey. And I often ship a box of staples-- rice cakes, safe chocolate, candy, energy bars, baggies, cereal 
So the chocolate and candy are because it's extremely tough for us to find dessert like items for my son. Possibly sorbet-- but that's tough too sometimes. 
As for baggies: I often go to the supermarket when I get to a city and buy some foods-- for snacks, for meal supplements-- and it helps to have a way to carry around these foods!
  I also request a refrigerator and that sometimes works and sometimes doesn't. But honestly if it doesn't-- there's always an ice bucket and the mini bar: often one can speak to the front desk and explain that you need the minibar fridge and aren't really drinking all that teeny liquor and binging on the snacks. 
 And, as I often say about meals: it's who's at the table not what's on it. And traveling is much the same: it's about new cultures, art, other ways of life, and experiencing it all with family. 
Enjoy!

Tuesday, November 26, 2013

Martha Stewart, sweet potato latkes and Cheyenne Jackson

So, I know I've been posting a lot-- but it's Thanksgiving and there's lots of cooking going on. I'm here listening to Cheyenne Jackson and making, since it's  Thanksgiving and Hanukah, 
Sweet potato latkes--
Martha Stewart's recipe uses sweet potatoes and Yukon gold-- 2:1 ratio. I used that, onion, a food processer, salt & pepper and Gluten Free Pantry cake and cookie mix. And, as I've said before, I fry in  olive oil. And viola-- hours later, sweet potato latkes for 14!

 And I made my mushroom stuffing already-- Rice Chex pulverized( instead of bread crumbs) (and toasted gluten free bread food processed) Lots of chopped garlic, parsley and salt and pepper. 

Day of: Drizzle oil in the mushroom tops-- take out the stems. Generously Pour in this stuffing and drizzle again-- water and oil is good. Bake until they bubble and smell great! 350 for about a half an hour. 
 I'm putting my feet up now!

Tuesday, November 19, 2013

Dealing with Everyday Life

So over last weekend at the Teen Summit I met and chatted and laughed with many other moms and dads about food allergies and how to deal with everyday life. 
 And one note that struck me was that ALL of us had something, some food, that was perfectly safe and fine for our kid-- but that wouldn't fall under " best practices. "
For example: one mom told me her kid ate fast food fries from one place that supposedly has " may contain trace amounts of..." On the ingredient list. Has always been safe -- before the labeling and after-- so  she will continue to eat it-- expands the limited possibilities. 
 And another mom said:" we have peanut butter in the house, and the younger kid takes PB&J for lunch-- but we use a different  counter, separate utensils and only make it when older allergic one is in another room. "
    Concessions are necessary, I think, to keep us sane. If my child has not had a reaction to a diner hamburger in the hundreds of times he's eaten at different diners, I'm going to go with it -- and believe them when they say the burgers are not cooked on the same grill as the eggs are fried. That keeps me sane-- of course if the place looks dicey or the initial answers seem no good -- then it's fresh turkey or a salad. But I'd say that in the last five years( who can remember before that!) NO reactions have occurred. And many burgers -- sitting with friends or family-- have been consumed. 
  Of course I'm not saying don't be safe or don't ask and look and check it out-- DO all those things -- but aslo accept the good outcome when it happens and run with it. 


Saturday, November 16, 2013

Everybody here "gets it"

A quote from one of the teens at The Teen Summit. 
And it's true-- I'm seeing old friends, making new friends. The kids have ditched us parents and have forged their own battalion. Everything is good. 
 I met a group of moms last night who have an email chain where they share ideas etc every month. 
 And I met a mom who is sure her daughter will warm to the weekend when she sees that other kids in the room-- unlike at school-- have been to the hospital after using an EpiPen. And kids who have more allergies than she does. 
That's what this is all about. And now, with social media-- Facebook, texting, email, chat spaces and Instagram--These kids can keep in touch and be one big support group. 
Cool!

Monday, October 28, 2013

Come to the Teen Summit

Coming up November 15-17. FARE's Teen Summit:  Washington DC-- a whole weekend  of People Who Get It!!! 
Other folks who know how to bring food everywhere with them.  Who can give you tips about traveling or school trips or how to make eggless birthday cake. 
  And kids making friends with others kids-- just like them--Kids who carry Epi-pens and who read ingredients like experts. 
  Teen Summit has two days of presentations by experts -- with PhDs and RNs and MDs-- and the other experts-- us! Kids, moms and dads who have been living and thriving with food allergies. 
  The kids role-play how to safely order in restaurants; they hear from mentors about dating and life away from home; they Q & A with chefs and doctors, and they exchange ideas among themselves. 
 There's so much information exchanged and so many new friends made-- it's wonderful.
  I have friends from the first Teen Summit 7 years ago. Friends I can call anytime for new recipes. For a shoulder to cry on. For advice on OIT or college dining halls. These friends-- scattered all over the country-- have been invaluable. Those friends make the Teen Summit amazing. Plus, there's the joy of seeing all these  kids finally-- finally--at ease,  not having to explain themselves or their allergies to anyone because everyone there gets it. 
  Hope to see you there!
www.foodallergy.org/teensummit 
  http://blog.foodallergy.org/2013/09/23/teen-summit-a-life-changing-experience/

Wednesday, October 23, 2013

Olive oil Frying!

So the New York Times finally agrees with me -- and got on board with frying in olive oil. Today's Dining section discusses at great length that A. Olive oil won't burn at 350 degrees -- a good temp for frying. B. Olive oil frying better for you than oils with chemicals-- like some soy  or other vegetable oils. 
Olive is more expensive too BTW. AND -- don't use extra virgin, but the grade lower which is regular cooking oil. 
And-- it's delicious!
I gave these tips  last January as I fried chicken for my son to take back to college!
 Yay me!

Wednesday, October 2, 2013

College Cooking!

Off he went, with a frying pan* in one hand and a sheaf of recipes in the other. 
  
So at College: students can eat better -- especially a food allergic student-- with a kitchen than they can eat in the dining halls. Or at least a food allergic student with multiple allergies can. 

Nutrition, variety, safety -- all of these are easier when the food's home cooked. 
Time management, clean up not so much. 
Socializing and community-- a whole new world.  

Like anything new, you have to see what works. Maybe taking lunch or inviting friends over for potluck, or eating before you head to classes. Whatever works. 
  Right now it's great to get texts asking how long chicken needs to cook-- or hearing that a home cooked dinner was delicious! 

Remember-- Any strategy can work, it's trial and error. Just like learning to cook: Sometimes it's burned. Sometimes it's pink. And sometimes, Goldilocks-- it's just right!
-------------------------

 *FYI. Those Revereware pans ain't what they used to be. Not so sturdy and a little light. Just saying. 

Saturday, September 28, 2013

Teen Summit!

Coming up November 15-17. FARE's Teen Summit:  Washington DC-- a whole weekend  of People Who Get It!!! 
Other folks who know how to bring food everywhere with them.  Who can give you tips about traveling or school trips or how to make eggless birthday cake. 
  And kids making friends with others kids-- just like them--Kids who carry Epi-pens and who read ingredients like experts. 
  Teen Summit has two days of presentations by experts -- with PhDs and RNs and MDs-- and the other experts-- us! Kids, moms and dads who have been living and thriving with food allergies. 
  The kids role-play how to safely order in restaurants; they hear from mentors about dating and life away from home; they Q & A with chefs and doctors, and they exchange ideas among themselves. 
 There's so much information exchanged and so many new friends made-- it's wonderful.
  I have friends from the first Teen Summit 7 years ago. Friends I can call anytime for new recipes. For a shoulder to cry on. For advice on OIT or college dining halls. These friends-- scattered all over the country-- have been invaluable. Those friends make the Teen Summit amazing. Plus, there's the joy of seeing all these  kids finally-- finally--at ease,  not having to explain themselves or their allergies to anyone because everyone there gets it. 
  Hope to see you there!
www.foodallergy.org/teensummit 
  http://blog.foodallergy.org/2013/09/23/teen-summit-a-life-changing-experience/

Sunday, September 22, 2013

Sports Arenas and Allergies

Has anyone noticed that it's hard to go to a sporting event and find something safe --food allergy wise?
 I have. 
Whether it's the USOpen or Wrigley Field; Madison Square Garden or the Yankees-- not much without cheese. Or nuts. Or wheat. 
French fries have proved fine in all stadiums we've been to. But at baseball games, there's bags of peanuts with shells all around. And of course, Crackerjacks. 
    In Minnesota there's food allergy group which a number of times a year gets a "peanut free zone" and sometimes, a peanut free day! at their stadium. Kudos to that organizer-- that's a great thing. It's good to know you're safe. 
But on regular days, in other venues and states, finding food that's safe is tough. At Yankee Stadium
In New York there's a Johnny Rockets which will get you a burger without a bun and one that hasn't been near the cheese( utensils also). And there's a steak station-- everything's expensive at Yankee Stadium;this is no exception. 
As for  Wrigley, there's bratwurst. Fries. And Vienna beef-- the Italian beef sandwiches  are dipped and seems like there's butter product there-- but also if no bun, VERY messy haha. 
( can you tell, I like baseball...)
 Doesn't detract from the game or the match or the general fun-- but be prepared to be careful around the peanut products-- and to find few choices for the food allergic. 

Friday, August 16, 2013

Food Allergies & Restaurants

" Insiders Guide to Restaurant Dining," is a very good feature on the FARE website (www.foodallergy.org). 
  It explains exactly how to discuss your allergies with the manager; the chef; the hostess; and how to  check in and order. 
 That's  all very well and good, But what kid, what teenager--what grown-up!--wants to do all that? 
   I know it's a must, a have-to. But it's difficult-- emotionally and mentally. It means making yourself " different". Singling  yourself out. Being " special". 
 That's hard. (Of course, once done, you can go back to that restaurant and enjoy a meal. )
But the first time... Well it's the first time. Awkward. Difficult. Not pitch perfect. 
And all the while-- proverbial fingers are pointing, saying "why's he so special. " that's not a place any of us likes to be--  when it's for food allergies and not a Nobel Prize. 
 Just another reminder that keeping safe includes being " different. " Another reminder that living with food allergies takes emotional strength, character, and maturity. 

Monday, July 15, 2013

Summer salads--

It's about 1000 degrees where I live today, but I'm no gloomy Gus. I decided early this morning that I'd put together a "room temperature" dinner. So here goes:
Three bean salad
Pesto( no nuts) chicken
Savory brown rice

Three bean salad
One can cut green beans
3/4 can chickpeas
3/4 can kidney beans( dark or light)

In a bowl, Gently layer or mix the beans

Dressing:
Mix together in a beaker
1/4 cup vinegar
3/4 cup oil
1/4 Balsamic vinegar
2 cloves smashed garlic
Salt/ pepper
A few pinches Oregano if you like

Dress the beans lightly-- you won't use all the dressing
Leave beans in refrigerator for a couple of hours and turn beans every so often.

Pesto
Cup of fresh basil-- washed and dried
8 cloves of garlic, halved
1/2 cup olive oil
Chop basil and garlic in food processor and add in oil.
Chicken thighs( I used 10)
Steep chicken in pesto for two hours-- again turning over so all chicken gets covered.
Bake chicken in 350 oven for an hour.
(I start chicken on underside and then turn skin side up for last 20 minutes. )

Savory Brown Rice
Add in for every cup of rice, half a chopped-- with skin-- Granny Smith or other tart apple And a handful of Golden raisins.
Enjoy!

Sunday, July 7, 2013

Cheap Eats and Frustration

Cheap Eats was the cover story--picturing a hundred appetizing bites-- of a popular NY magazine last week. And there are ice cream trucks on every corner. And boardwalks full of mini- hoagies and Korean taco trucks and fried Oreos. ( Ok it's Jersey)
Food is everywhere this summer. Everywhere-- and much of this food my kid can't eat-- and that's very tough.
The very intractableness of it-- that these allergies are so dangerous, so many. That they do not change.

I don't really know how to be supportive in this context or what to say: "stiff upper lip?" Well that's been his whole
life.
" It'll get easier/ better" --probably not.
"Don't go out" -we all know that doesn't solve anything and definitely accentuates the worst.
So I settle for writing a post-- rather more gloomy than my usual ones-- and ask my readers if they've any good ideas. Please write!

Wednesday, June 5, 2013

Traveling and Food Allergy

Traveling -- if you're like me, the idea of traveling to a new destination -- taking a vacation to a new spot-- starts a knot of anxiety in your stomach. How will the food be? What will we have to bring? Will there be supermarkets close? What can we ship to our hotel? What about the plane ride-- delays??? What kind of food is available there?
Plus a host of other questions depending on where you're going.
We often take the same type of vacation-- a cruise which offers us a variety of destinations; we've been to the Baltic, Alaska, Russia as well as Mexico and the Caribbean. All have been great and mostly the food situation has been fine-- safe, often made to order.
But what about traveling on a different scale: backpacking through Europe; taking a semester abroad. Those non-structured, freewheeling trips.
These seem like impossibilities for my child. Granted we are dealing with multiple allergies -- but our mantra, which we have oft repeated ( to many of you at conferences and events), is don't let your allergies stop you; don't let them define you.
But here we are, necessarily letting food allergies curtail activities. There really is no safe way for my child to study in a foreign country-- how would he eat? How could the program feed him or how could he feed himself? And IF we could figure out a way, a country, would his time there be all about food / safety and not the program?
So, again, there is that valley of acceptance of the limitations. It doesn't matter that he's not limited in A through X. He can't do Y and Z. And that's the tough part, the intractable part of dealing with food allergies -- of course you can't let them stop you from going, doing-- but you have to realize, at points, they DO stop you from going and doing.
Of course many many kids, people, have obstacles set before them that they have to overcome -- and this is no different-- in fact, in many ways food allergies are manageable in comparison with horrible diseases or other disabilities.
I'm not whining-- it's more acknowledging-- and hopefully moving on--that a door can shut and no amount of knocking is gonna get it open. But, as I've been taught my whole life-- one door closes and another one opens.
So perhaps our great experiences and explorations will occur a bit closer to home.

Wednesday, May 15, 2013

Glutino and Sesame and USA requirements

Note well: the actually delicious Glutino gluten free pretzel products are made on the same lines as products with sesame.

That information doesn't have to be on the label -- but buyer beware; trace sesame could be on the pretzel.
As many of us know, in the US, companies have the infamous "may contain" labeling. It can be confusing. It can be frustrating.
And in the US, the "may contain" DOES NOT have to mention sesame. In Canada, sesame is considered an allergen to be included on labels. But not in the US.

I'm returning these Glutino products to the store. When I bought them last night the consumer info lines were closed already, so I couldn't check. But I'm taking no chances.
I mentioned, strongly, to my CS representative at Glutino that management should know that sesame-- even if not a US required label-- should be mentioned --sesame must be included in Canadian labeling -- since the consumers have the same allergies-- it's just the labeling requirements that differ.
Also, Glutino has taken over the GlutenFree Pantry baking products. Glutino intends to keep many formulas the same( although I noticed that "Earth Balance" spread -- a Glutino brand--is suggested for use instead of butter or margarine ).
But read and reread all the ingredients lists -- even though we all do that as a matter of course-- because SOME formulations have changed.
Gotta say, just when you have a great go-to product... Well, it's never dull !

Wednesday, April 10, 2013

Mixed food allergy messages

Short note here folks-- there's been research about not starting your child on solid foods to avoid allergies and research that states one should give allergenic foods around 6 months to prevent allergies. Conflicting information and not easy to decide. Get your doctor's personalized ideas.
For me-- and many out there-- it's well beyond 6 months and we've waited or not and we'll have to live with whatever the research literature decides. It would be great for younger families to get some consensus since managing food allergies is stressful on all.
At least there's research happening on many fronts!

Monday, March 11, 2013

No more food allergies

If you can get a copy of The New York Times magazine section for March 10-- Do it! There is an article about Kari Nadeau of Stanford University who is desensitizing kids to multiple foods at once. And it's working!
Yup. IT'S WORKING.
It's not an easy road-- these kids are troopers with in- hospital dosing and every three weeks up dosing. But it's working and their allergies to foods are gone. They'll need to eat these foods daily for a few years-- pieces of these foods at least. But they will not get reactions.
Sounds unbelievable. But true.
Perhaps this treatment protocol will be available to more soon-- and we thank those brave kids and their parents and families for taking this road.
What would your child's life be like without food allergies?
It's huge.

Thursday, February 28, 2013

New Epi pens Auvi-Q

Well the new Auvi-Q epis are really small. And the trainer instructs you -- in a robotic voice--on how to use it. Pretty weird. But honestly it's small and that's a plus for boys who want to slip the meds into a jacket pocket or pants pocket.
About the size of an iPhone. One of them. Picture depicts size next to a deck of cards.
Worth looking into-- though I imagine schools and camps and anywhere one leaves the meds will still request the usual Epi Pen-- that's what staff et al. are trained on and what they know.
I agree with that strategy honestly but I think for kids outside the monitored environments of school, camps, sports then this new Auvi-Q option is good. At least worth a try if insurance will go for it.
Will upload a picture ( I hope!)

Monday, February 11, 2013

DOJ ruling about food allergic kids

So what is everyone thinking about the Lesley College Dept of Justice ruling???
I love that the ruling insists that food allergic kids deserve to have equal access to the social world as well as feeling safe while eating.
This has been an issue at some colleges-- I know from personal, shall we say, experience. And it's painful when a kid feels he or she has to sacrifice sociability to being safe. College,with its " in loco parentis" ideals, should work with a student to achieve those goals. A school should not act as though the student is at fault and should not be antagonistic to the student.
These are kids-- responsible kids-- who are trying to manage a system much larger than themselves. And colleges should Be supportive.
I hope that this DoJ ruling will help schools understand the world a food allergic student must navigate- and help that student through the rough waters.

Wednesday, January 2, 2013

College Fried Chicken

Happy New Year!
May it be a peaceful and bright one for all.

The title of this post isn't exactly true-- it's not college fried. It's more like fried chicken for the college student-- which at 1030pm feels like the same thing.
( can you imagine a whole college dorm smelling like fried chicken-- microwave popcorn is 'bad' enough!).
But I love the cooking anyway. I dunk the chicken thighs in Rice Dream to soak, then I dredge in Orgran Easy Bake bread
Mix-- gluten free if course. And today I also used King Arthur gluten free pancake mix ( it has no sugar) mixed in.
Plus plenty of salt and pepper.
Then -- my big secret-- I fry in olive oil! Filipo Berio to be exact. I know all you Southerners are shaking your heads at the poor deluded Northern girl--Italian to boot. But all I can say is --don't knock it till ya try it!
So I use thighs because it takes less time and they're juicy. And a throw in wings for good measure. ( my whole apartment building back stairway smells sooo good.)
Enough, I'm getting hungry again!
I'm going to try to upload a picture -- hmmm we'll see. Techno girl I'm not.
Happy new year again!