2012 Mississauga Epipen/AAIA Take Action Against Reactions 5k Walk

I came across an interesting notice on Facebook about the 2012 Mississauga Epipen/AAIA Take Action Against Reactions 5k Walk and thought I should share it with Food Allergy Buzz readers. It is scheduled to take place on May 27 in Erindale Park in Mississauga, Ontario. Last year they raised $13,500 and this year, they're aiming to outdo that! For those of you in the vicinity, please mark your calendars and check out the event page on Facebook.

Thank you to Debbie Bruce for this info!

Does heat kill food allergens?

Every day people Google some variation of the question “does heat kill major food allergens?” Germs and bacteria are different than allergens, and many can be killed by cooking food at a proper temperature--that prevents food poisoning. But, food allergens are not germs or bacteria. They cannot be killed.

The FDA provides the following definition for major food allergen: 

"Under FALCPA, a "major food allergen" is an ingredient that is one of the following five foods or from one of the following three food groups or is an ingredient that contains protein derived from one of the following:

• milk
• egg
• fish
• Crustacean shellfish
• tree nuts
• wheat
• peanuts
• soybeans"

Among other food allergens not included in that list are foods such as strawberries, kiwi, corn, sesame seeds, mustard, etc. None of these food allergens can be killed. They cannot be killed with heat, or cold, or any other method. 

Some food proteins--the operative word being some--however, are heat-labile while others are heat resistant. What this means is that some proteins change when heated--causing fewer allergic reactions--while others stay the same despite heating. Dr. Leo explains this in the House Call column in the December/January 2012 issue of Living Without magazine:

"The best example of a heat-labile protein is an egg. When a raw egg is heated and becomes hard boiled, the process can’t be reversed due to changes in the chemical structure of the egg proteins. The immune system that recognizes and reacts to egg protein may not recognize it after it’s cooked inside a cake because heat changes the protein structure. This is why some egg-allergic people can tolerate highly baked items like muffins but have difficulty with lower baked products like brownies."

Please visit the above Living Without link to read the entire answer from Dr. Leo. I must note that he cautions "Testing proteins on food-allergic individuals should never occur outside a closely supervised medical setting." Please do consult with your physician and don't experiment on your own!

In other words, you can't clean peanut or nuts or other food allergens off of a pan by heating the pan. No matter how hot that pan gets, the peanut or nut or other food allergen proteins aren't going anywhere and will not transform to a harmless, non-allergenic form. They're just as dangerous heated or unheated. The only way to get allergens off of a surface is to use soap and hot water. Kids With Food Allergies' 8 Tips for Avoiding Cross-Contamination states:

"Wash Dishes Thoroughly 

Mixing bowls, pots, pans, utensils, and so forth that have been used in the preparation of allergenic foods must be thoroughly washed in hot, sudsy water prior to being used to prepare food for your allergic child. In addition, to avoid having stray bits of dried allergenic food stick to your "clean" dishes, it is best to rinse off dirty dishes and utensils that are "contaminated" with allergenic foods prior to loading them into your dishwasher."

What about cleaning food allergens off furniture? Well...we'll have to save that for a discussion on another day! In the meantime, feel free to share your opinion, your tips and your advice about removing food allergen residue/protein/traces in a comment below. Thanks!

Allergy-free eggs?

Remember the news stories about research on generically modified peanuts and hypoallergenic peanuts?  These links will refresh your memory: USDA Developing Low-Allergy Natural Peanut and North Carolina Agricultural and Tech reports progress on hypo-allergenic peanuts.

Now enter...(drum roll please!!) the allergy-free egg. That's right,  researchers in Australia are hard at work on creating eggs that are "allergy-free" to eat and for use in vaccines. Please see this article for a little more info: Researches work to develop allergy-free eggs.

What do you think? Good idea? Would you eat them?

Anaphylaxis Study in Australia

Below is a link to an interesting article about a study currently taking place in Australia. The UWA-WAIMR-Royal Perth Hospital (RPH) collaboration "aims to find what gene pathways are activated in the early stages of a reaction and find what triggers a whole body reaction over a localised one." Did you hear about this? The research is funded by the Food Allergy and Anaphylaxis Network (FAAN)--it is just one of the great things going on at FAAN.(Click here to read FAAN's press release of 02/15/2012 about this research.)

Mid-anaphylactic mapping of gene expression seeks reaction pathways

Food Allergy Leaders: Press Release from FAAN

Please see the below press release from FAAN yesterday. Congratulations to all the award winners!

Tuesday, March 13, 2012

Winners of the Food Allergy & Anaphylaxis Network’s Annual Awards 

Are Making a Difference in the Food Allergy Community

Recipients Raise Awareness, Advocate for Others

Fairfax, VA – The Food Allergy & Anaphylaxis Network (FAAN^™) is pleased to announce the winners of the 16^thAnnual Mariel C. Furlong Awards for Making a Difference as well as the Grandparent Awards and Youth Special Achievement Awards.

 

Each recipient of FAAN’s annual awards is being recognized for their tireless efforts on behalf of the food allergy community in the areas of awareness, education, and advocacy.

 

“We’re so grateful for these incredibly dedicated support group leaders, educators, grandparents, healthcare professionals, and companies who have truly demonstrated their commitment to improving the lives of individuals with food allergies in many ways,” said Eleanor Garrow, FAAN’s Vice President of Education and Outreach. “I’m also happy to honor some very special youths who are taking the initiative to make an impact at such a young age.”

 

This year’s winners and categories:

 

Community Service - Support Group

• Thanita Glancey – Ashburn, Va.
• Sherée Godwin – Madison, Wis.
• Wendy Wessel – Brooklyn Park, Minn.

Community Service – Other

• Denise Mitchell –Lincoln, Neb.
• Michael and Janet Schwartz – Massapequa, NY  

Food Industry

• Red Robin – Rockaway, NJ
• Via 45 – Red Bank, NJ

School Principal

• Cheryl Damato –Morgan Hill, Calif.  

School Nurse

• Rita Molloy –Medford, NY.

School (Other)

• Brenda White – Milwaukee, Wis.
• Inly School – Scituate, Mass.

Grandparent Awards

• Jeanne Feldman –Pittsford, NY
• Brenda Statzer –Martinsville, Ind.
• Rita Wilson – Clearwater, Fla.

Youth Special Achievement Awards

• Jennifer and Rachel Braun – Napersville, Ill.
• Lauren Maunus – Palm City, Fla..
• Brett Nasuti – Upton, Mass.  
• Corey Shive – Lansdale, Pa.

The annual Mariel C. Furlong Awards for Making a Difference were created in 1996 to honor individuals and corporations who have gone above and beyond the call of duty to make a difference in the lives of individuals with food allergies. The awards are named after Mariel Christine Furlong, daughter of Anne Muñoz-Furlong, the founder of FAAN. Please refer to addendum for information on why these outstanding individuals were nominated.

 

The awards will be presented at FAAN’s 19th Annual Food Allergy Conferences in Oak Brook, IL on March 31, Tarrytown, NY on April 28, and Anaheim, CA on June 9. For more information on food allergies, please visit www.foodallergy.org.

Food Allergy News: Over the counter Epipens?

Did you hear about this? According to a March 9 article entitled FDA considers putting more drugs over the counter in The Boston Globe, the FDA is contemplating some new initiatives, including possibly making Epipens available over the counter. On the one hand, that sounds good--epipens would be more easily available, I think.  On the other hand, our health insurance covers the epipens now. How much will the OTC epipens cost? I'm not really sure if it is a good or bad thing to have epipens available OTC. What do you think?

UPDATE: Thanks to the wonder of Twitter, just heard from @AllergicGirl that @WayneShreffler tweeted about this very topic a couple of days ago. He provided a link to a page regarding the upcoming hearing on this topic. The government is soliciting comments, so there is your chance to give your two cents! Here is the link! Thanks to @AllergicGirl and @WayneShreffler for the tip!

Just Ask for a Clean Scoop

When my son was first diagnosed, another mom advised me to just ask for a clean scoop when I go to the local ice cream shop. I never did because we never went back to the local ice cream shop or any other ice cream shop. The big food allergy reaction took place at an ice cream shop and ever since then, I have made ice cream with this nifty Cuisinart ice cream maker my sister gave me. Watching your child rapidly become covered with hives, throat closing up, vomiting, the panic in his eyes...it's something you don't want to repeat.

I still hear moms saying "just ask them to use a clean scoop", and if that works for you, that's awesome! Maybe trace amounts are not something that affect you or your loved one, and if that's the case, that is very fortunate indeed! Different people do have different levels of sensitivity to allergens. For many, however, trace amounts are an issue. The clean scoop routine only works if the ice cream shop opens up a new tub of ice cream, sherbet, frozen yogurt, gelato, etc. for you. If it's not a new tub, there is no way to be certain that an earlier scoop that touched another flavor containing your allergen-to-worry-about didn't then scoop from the tub your scoop will come from. 

We've all been to a busy ice cream shop before--speed is an important factor for those working there! The people working behind the ice cream counter scoop those scoops, sundaes and cones as fast as they can. After all, frozen treats melt pretty quickly outside the freezer, even in cooler weather.  A scoop of maple walnut or moose tracks ice cream could very easily be plopped on top of a cone, followed by a scoop of the vanilla you also want, all with the same scoop! Even if a walnut or almond or peanut butter doesn't actually make it into the vanilla, there will be trace amounts. The damage is done; the flavor you want is contaminated.

One of the top results I obtained in a cursory Google search for " clean scoop ice cream peanut allergy" was Google Books for Dr. Robert Wood's "Food Allergies for Dummies".  If you are new to food allergies and wondering what to do about frozen treats, as spring inches closer, take a peek at Dr. Wood's book as you do your research to make your frozen treat decision. Dr. Woods gives some very common sense precautions, which you can view online in Google Books. He suggests to:

• "Stick with ice cream from major manufacturers and carefully read the labels." 
• "Make your own ice cream."
• "Avoid scooped ice cream from parlors."
• "Avoid the soft serve parlor, too."
• "Skip the toppings."

If you've got a routine that works for you, please tell us about it! What has worked and not worked for you? Are you a fan of the clean scoop? Have you come up with another way?

Allergy & Free From Show 2012 in the UK

In May, The Allergy & Free From Show 2012 will be taking place in London, and a few 

months later in the fall in Liverpool. Too bad it's not happening in Boston; I'd be there in a heartbeat!

The press release has some interesting stats on allergies in the UK and good info about the show, so I am copying and pasting most of it below for you to read. Tickets are FREE for Food Allergy Buzz readers; just click here for tickets! With a gallon of milk costing over $4 these days and a loaf of bread about $4 too, I get super excited by discounts and freebies!!! WOO-HOO!!! FREE TIX!

Ahem. From the press release:

The UK has one of the highest Allergy rates in the world, with...

• 30 Million people estimated to have food intolerance’s...this is almost HALF our population
• 18 million people will develop an allergy at some point in their lives
• 9 million people have hayfever
• 6 million people have eczema
• 5 million people have asthma
• 40% of school children have at least one allergic condition

What can you expect from AFF 2012...

• Try & Buy - shopping for new and innovative products
• Free-to-attend seminars
• Consultant Allergists, Dermatologists, Dieticians & Respiratory Specialists
• Sainsbury's Cooking Zone – inspirational free-from cooking classes
• Demo Zone – interactive live demonstrations of the latest products, therapies and medical advice
• Parent workshops
• Health professional masterclasses

Seriously, this is a really exciting event! It is Europe's largest "public exhibition dedicated to those living with allergies, intolerances and autoimmune diseases (like coeliac disease)." I hope Food Allergy Buzz readers in and near the UK who attend the Show will write us after the event and tell us how it is! (You know, London sure sounds like a great place for a visit in May, don't ya think? Can we work something in? A sorta vacation/food allergy education trip? That would work for me!)

Food Allergy Product Review: Kim and Scott's Gourmet Pretzels

A while back, Food Allergy Buzz was contacted about a review of Kim and Scott's new gluten-free pretzels. My sons and I have been purchasing Kim and Scott's Gourmet Stuffed Pretzels for years now. For me, it was love at first sight. How can a mother of a peanut- and nut-allergic child not love this label? "Individuals with Food Allergies: Made in a facility that processes foods containing wheat and milk. Kim & Scott's is a nut-free facility." Also, the nut-free symbol has a message circling its perimeter stating "Allergy aware because we care. Made in a nut free bakery." That's great allergen info and makes it easy for me to make my purchasing decision.

We've tried every flavor we could find over the years and my younger son's long-time favorite is the pizza pretzel.

Recently, we had a chance to try the new gluten-free classic pretzels. They're just as convenient as the original classic pretzels and stuffed pretzels--just zap 'em frozen in the micro for about 40 seconds. Without the package, I highly doubt you could determine they're gluten-free by texture or taste. They are good, soft pretzels, and are available in many supermarkets' freezer sections. With regard to potential for cross-contamination, the package clearly states that the bakery is "a facility that processes foods containing wheat and milk".  Yes--I see the mention of wheat too, and am glad the information is there on the package.  We, the consumers, know what works for us or for our loved one's diet, and it varies from person to person.

The only challenge I have ever run into with Kim & Scott's pretzels (gluten-free or original classic) is that I don't seem to have mastered how to get the salt to stick to my pretzel! It's too plain for my taste without the salt, but I don't need much. The box says to "1. Moisten heated pretzel with a wet napkin. 2. Sprinkle desired amount of salt (included) on pretzel and enjoy!" It just doesn't work very well for me.

Our conclusion?

We recommend them, would try them again, and are looking forward to more new items from Kim & Scott's! We also love Kim & Scott's labeling and wish more companies would follow their example!

Food Allergy Groceries: Allergy Grocer and Miss Roben's

The closing of Allergy Grocer has left such a void. It was a store for so many food allergic individuals and families to find the unique and elusive items needed for their restrictive diets. Every day, people still search on Google for Allergy Grocer and Miss Roben's. A bunch of newer online food allergy specialty food stores have disappeared as well. I know this for a fact because a bunch of those searching end up here, reading an old post about the grand re-opening of Allergy Grocer back in 2009. The economy, the greater availability of food allergy friendly foods, more competition in the marketplace--there are many reasons why Allergy Grocer and other newer stores have disappeared, as described in a post entitled Crying in my soy milk over Allergy Grocer closing by Caroline of www.gratefulfoodie.com.

Navan Foods of Virginia Beach recently noted on their blog that there is no news yet from the new owner of Miss Roben's. In the meantime, many in the food allergy community still await the return of Miss Roben's mixes. I can't help but wonder what the hold-up is and if we'll ever see Miss Roben's products again.

Food Allergy Buzz Around New England: Mad Alex Products

Have you heard about Mad Alex Products? They are a New England-based business--in Connecticut--which sells food allergy friendly foods online.  Products include baking mixes, baking ingredients, snacks, sweets and baked goods.  Many of the products are from dedicated facilities and the website provides plenty of helpful allergen info for consumers to make their choices. They also have short videos showcasing some products. I really like their website. Every question that came to mind was answered on their website in an easy to find place--so user-friendly.

Two features I especially appreciate on the Mad Alex website are the filters by allergen (so many allergens!) and their Easy Kits.  The Easy Kits--like the Color Me Pretty Cupcake Kit and the Scrumptious Chocolate Lollipop Kit--remind me of Allergy Grocer.

Shipping is a flat rate of $6.99 for orders totaling under $50 and shipping is free for orders $50 and up.  Also, Mad Alex has a special for FAAN members: sse the promo code FAAN in the Promo Code section of the shopping cart--you'll receive 5% off and 5% will go to FAAN. 

Food Allergy Support Group Meetings in Massachusetts

For those of you in Massachusetts, there are a few support group meetings coming up in the March which may interest you. These support groups are offered by the New England branch of the Asthma and Allergy Foundation of America. If you are new to life with food allergies, are looking for more food allergy info or to connect with others in the food allergy community, please consider attending.

I am copying and pasting directly from the email notice so I don't leave out any important info:

Meetings begin at 7:00 p.m. They are FREE; pre-registration is not required. Meeting locations and driving directions are on our website:www.asthmaandallergies.org Monday, March 12 “Anxiety in Children with Food Allergies: How to Support Your Child” Speaker: psychologist Jennifer LeBovidge, PhD., (Metro-Northwest Asthma & Allergy Educational Support Group, Lexington, MA) Tuesday, March 13 “Eating Out with Food Allergies” Speakers: allergist Michael Pistiner, MD (author of Everyday Cool with Food Allergies) and Paul Antico, founder/CEO of Allergy Eats.com Metro-Boston Asthma & Allergy Educational Support Group (Newton, MA) Thursday, March 15 “Managing Food Allergies at School” Speaker: Linda Mealey, RN, Elementary school nurse. Learn about school policies and procedures, what options are appropriate as children get older, and how to work with your school nurse to develop an Individual Health Care Plan for your child. Southeastern MA Food Allergy Parent Support Group (Foxborough, MA) Wednesday, March 21 “Finding a Balance in Coping with Food Allergies: Stress Management for Parents and Caregivers” Speaker: Salem psychologist Julie Breskin, Ph.D., Presentation and facilitated discussion about managing your own worry, empowering children and teens, when to call on professionals, and more. Food Allergy Group of the North Shore  (Salem, MA)