Numerous individuals in the world have allergic reactions. One of the most common of these are food allergies. Somebody might be susceptible to nearly every type of food out there or they could be affected by only one in particular.

When they eat a particular type of food the person’s immune system will believe that it is hurting the body and will try to fight it off. There is no distinct reason as to why the body does this although several health experts believe that it may be hereditary. The more ordinary food allergies are milk, shellfish, and peanut. (more…)

This weekend, millions of Americans will be celebrating the Fourth of July with outdoor picnics and fireworks. Along with these activities, however, comes exposure to various outdoor allergens. Pollen allergies, especially to grass, can be a big problem this time of year for many people. Insect allergies, including to mosquitoes and bees and yellow jackets, can keep some people indoors and prevent them enjoying an outdoor event. Allergies to smoke from barbeques and fireworks and worsen allergies and asthma. Last but not least, food allergies, caused by hidden ingredients in a potluck, can result in an unplanned visit to the emergency room. But, with a little planning for allergen avoidance, everyone can have a fun and safe Fourth of July Holiday.Read more about summer allergies…

Learn more about:

• Grass Pollen Allergy
• Insect Allergy
• BBQ Allergy

Most often, a person’s food allergies can be taken at face value: If a person is allergic to peanuts, then they have peanut allergy, and there’s no special hidden meaning behind it. However, in other circumstances, food allergies can be a sign of something else: Allergies to fresh fruits and vegetables can be a sign of pollen allergies or even latex allergy, and allergies to certain types of cheese can be a sign of mold allergy.

Learn more:

• Fruit-Pollen Allergy Syndrome
• Latex-Food Allergy Syndrome
• Mold and Food Allergies

I attended a wedding this weekend where guests’ allergies were addressed in a discreet — yet effective — way. The caterers had marked the place cards with codes for different dietary needs (PA for peanut allergy, GF for gluten-free, V for vegetarian) so that at a glance, everyone who served anything to someone at a seat could tell whether there were any unique needs at the table.

While I’ve been to catered events that were responsive to dietary needs and worked with caterers that were unusually knowledgeable about allergies and other restricted diets, this was one of the most clever and effective solutions I’ve seen for balancing the need to get meals out efficiently and to indicate who needed the few special plates the kitchen had prepared. Highly recommended if you’re planning a wedding where not everyone can eat off a set menu!

I can’t seem to turn around on the Interweb these days without reading a breathless essay about how there’s a spate of “revolutionary books!” about parents being daring and confessing just how bad they are because they a.) let their kids watch a ton of television, b.) put headphones on their bellies so their kids can listen to the Ramones in the womb, c.) fail to sign their kids up for five million classes, d.) all of the above and more. It’s all a little silly from my (decidedly unscientific) perspective because I don’t know a perfect parent and I don’t know a parent who isn’t at least trying their best.

I was thinking about that phenomenon when I read Heather Legg’s recent essay on Beyond Allergy about how her own precautions with her child had changed over the years. I thought it was both an interesting take on letting go as kids get older and the worries every single parent has over the decisions they make that affect their kids’ futures. Go read it!

Two articles to share with you today:

• Via the Washington Post, an explanation of food allergy immunotherapy featuring interviews with Robert Wood, Hugh Sampson, Wesley Burks, plus families who have undergone experimental immunotherapy treatments: Peanuts, Anyone?
• Via the Times Herald-Record, another for the “articles to send people who need to understand more about food allergies” file: a concise FAQ about everything from whether (and why) the prevalence of food allergies is rising to common warning signs of an allergic reaction: Pediatrician on Allergies: ‘Parents Need to Watch Their Children Closely’.

A recent USDA report announced that one in nine Americans are on food stamps, and of course countless more of us are finding ways to cut back, whether due to pay cuts, benefit cuts, or fears that a job that looked stable a couple years ago might not be so rock-solid. And cuts to food budgets can range from difficult to disastrous for families with food allergies. Many common allergens are inexpensive, otherwise healthful sources of protein or fiber — the very foods budget eating websites often tell families to stock up on in times of crisis (think large jars of peanut butter, bags of powdered milk, or bulk quantities of pasta).

There are some tried-and-true ways to reduce your grocery bill without sacrificing fresh healthful choices — we’ve found that a local CSA is far less expensive than buying the same amount of produce at the supermarket, and we’ve begun making foods (sausage, allergy-friendly bread, and the like) that we used to buy and spend a lot more on. Have you cut your food budget back? If so, how are you managing?

A new study in the May 2009 Journal of Allergy and Clinical Immunology shows a possible correlation between childhood obesity and later development of atopic symptoms like hay fever, eczema, and food allergies. The study followed 4,000 children and found a clear relationship between BMI (body mass index) percentile and the amount of IgE — the antibodies responsible for allergic reactions — circulating in the bloodstream. In this study, the effect was strongest among girls.

What is far less clear, however, is why there should be a relationship between obesity and allergic status. Researchers considered the possibility that levels of C-Reactive Protein (CRP), a protein associated with inflammation, might be related to atopy. In this study there did seem to be higher levels of CRP in children with higher levels of BMI and higher levels of IgE and food allergies, but it is unknown at this time what the cause-effect relationships between these factors is. While this study covered a large population, the researchers caution that different explanations for their findings — including hormones, intestinal microbes, or some as-yet unknown factor — may explain the differences among the children studied.

Visness, Cynthia M., et al. “Association of obesity with IgE levels and allergy symptoms in children and adolescents: Results from the National Health and Nutrition Examination Survey 2005-2006.” Journal of Allergy and Clinical Immunology May 2009. 123(5): 1163-69.

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I’ve recently updated my Peanut-Free Baseball directory with games in St. Louis, Detroit, and a new season-long section in Camden, NJ. The Detroit games in particular are happening very soon, so be sure to jump on them if you live in the area and are looking for peanut-free baseball. Thanks to the teams and food allergy organizations who make these events happen!

Starbucks in my area have recently started offering a gluten-free Valencia Orange cake along with their other baked goods, and being as I am a fan of sugar and a fan of baked goods that don’t get my kitchen all messy, I picked one up.

Based on the ingredients, the cake seems to be based on almond cakes that are popular throughout the Mediterranean. It’s a wise move — it’s always easier to successfully make a dish that’s naturally free of the allergens you’re trying to avoid than to use “better living through chemistry” to create a taste or texture you otherwise couldn’t. As far as other major allergens, the cake includes almonds, eggs, and citrus and mentions peanuts and other tree nuts in a cross-contamination warning on the package. The ingredients include no dairy or soy, though there is no mention of cross-contamination one way or the other for these allergens. And the cakes come pre-wrapped, so there’s no chance of cross-contamination in the bakery rack.

I split the cake four ways — among myself, two non-celiacs, and a non-celiac child who will generally eat anything if it has a sufficient amount of sugar. The verdict? Unanimously positive. The orange flavor could perhaps be a bit stronger, but the texture and moisture level are spot-on.

Allergy-friendliness is a constant request at My Starbucks Idea. Peanut and tree nut-free pastries, dairy-free pastries, or other such cakes and cookies baked in dedicated facilities and packaged to avoid contamination would be great additions to this experiment.

• What are your “little luxuries” — convenient allergy-friendly foods you pick up at the grocery store or while you’re out and about? Share them here!
• Flourless Orange and Almond Cake recipe
• Nancy Lapid’s (About.com Celiac Disease Guide) take on the Valencia Orange Cake