FoodAllergyTalk

Goodbye Blogger, Hello Wordpress

2011-11-10T23:50:00.000-08:00

Woah, I'm back! Yea... I'm not too happy with Blogger right now! If you've tried to visit in the past month or so...the domain name didn't work anymore. Why? Because the Blogger bots thought my blog was spam.

Sure, I know technology is not completely perfect all the time, and even computers can make mistakes...
But I was not happy with the amount of time, nor the unspecified and unclear process that was required to get my blog back up and running. It was at least several weeks before it was re-activated.

Since I'm trying to become a more avid blogger, I obviously couldn't just wait around and twiddle my thumbs.

So I started a new (version) of this blog with Wordpress. I will no longer be using Blogger, but this blog will remain active for however long Blogger lets it be.

I'm STILL BLOGGING! I just relocated to Wordpress. Please visit our new home!
http://foodallergytalk.wordpress.com/

Check the new blog frequently, because like I said, my goal is to become an "avid" health/allergy blogger. Since I'm currently a Junior at ASU, I'm still growing. I'm learning more and more interesting things, and learning how things are interlinked. Thus, my new blog may have more of focus on linking diet, health, nutrition, allergies, asthma, cancer, diabetes, etc. I'm on the verge of beginning my Barrett Honors Thesis... so you're going to want to stay tuned! Check back frequently, and join me on my very revealing journey.

-Andrea Garza
http://foodallergytalk.wordpress.com
FoodAllergyTalk.com

Guest Post: "Most Common Food Allergies" By Tina Rose

2011-09-28T18:52:00.000-07:00

Most Common Food Allergies
By Tina Rose

These days, food allergies seem to be the media darlings of the health world. And with good reason. According to the Food Allergy & Anaphylaxis Network (FANN), they affect as many as 15 million Americans – and can cause a wide range of symptoms, including mild rashes, itching, wheezing and even death.

Of course, all foods have the potential to cause allergic reactions, but there are some serious offenders in our midst. In fact, according to FANN, only eight of the world’s food sources account for 90 percent of all food-allergic reactions. They include:

• Milk
• Eggs
• Peanuts
• Tree nuts
• Fish
• Shellfish
• Soy
• Wheat

So, what happens when you’re affected by a food allergy?

Basically, your immune system thinks that the offending food is harmful to your body. In an attempt to protect itself, your immune system will produce antibodies and release those chemicals into the blood stream, which then cause an allergic reaction – such as a rash, bloating or wheezing. This reaction will then likely occur each time you eat the food (or if you’re severely allergic to the food, touch or inhale particles of the offending item).

To ensure that 1) you’re actually allergic to the item and 2) that you can treat the allergy quickly and effectively when impacted, there’s no substitute for a trip to your allergist’s office. He or she can use one of several testing options to not only determine exactly what it is you’re allergic to, but to also determine the severity of your allergy. Once you know the results, your doctor can give you advice on treating your allergy with over-the-counter medication or give you a prescription to use on an as-needed or in-case-of-emergency basis.

Unfortunately, at this time there is no cure for food allergies. If you really want to make sure you’re safe and healthy and avoid any kind of allergic reaction is to avoid the allergic food altogether. You’ll always feel better that you did.

Tina Rose writes for RealAge.com, a health and wellness website focusing on what causes allergies and health tips to help you live life to the youngest.

FoodAllergyTalk.com would like to thank Tina Rose and RealAge.com for this wonderful writing. It's always a good idea to go over the basics of food allergies--and especially helpful for those just getting diagnosed!

For information on RealAge.com click here!

Expanded Fast Food App for Gluten and Allergen Free Living

2011-09-01T15:02:00.000-07:00

Added 6 NEW Restaurants:
Buffalo Wild Wings, Coldstone, Jack in the Box, Jason's Deli,
Moe's Southwest Grill and Pei Wei

Personalize each quick service menu for meal options from
26 chains reflecting over 3,000 menu items!

Hide items that contain your food concerns -
Eggs, Fish, Gluten, Milk, Peanuts,
Shellfish, Soy, Tree Nuts and Wheat.
21 chains address gluten with 8 GF menus!

Decide where & what you can order by
easily browsing options from:
A&W, Arby's, Boston Market, Buffalo Wild Wings, Burger King, Carl's Jr, Chick-fil-A, Chipotle, Coldstone, Corner Bakery, Dairy Queen, Domino's, Hardees, Jack in the Box, Jason's Deli, KFC, McDonald's, Moe's Southwest Grill, Pei Wei,
Pizza Hut, Qdoba, Sonic, Steak n Shake, Subway, Taco Bell & Wendy's

Buy Now for $2.99 for your iPad, iPhone and iPod Touch

Udi is good! :)

2011-08-25T15:25:00.000-07:00

Hello all!

I was at a Naturopathic Convention last weekend, and as I was walking around the booths before they all closed down, I stopped by Udi's Gluten Free Foods booth. After chatting with the lady who was working the booth, she decided to let me have the remaining sample product she had at the booth, which was "gluten free vanilla granola."

I finally ate it yesterday, and it was SO DELICIOUS! I loved it :) The only problem is I haven't seen their brand in any local stores :/ Hopefully that changes though!

If you see this product, I recommend trying it out :) It's very allergy-friendly!

Have a great rest of your week,
Andrea G.

God Bless

2011-08-25T00:27:00.000-07:00

My condolences to the families and friends of those who recently passed away.

http://www.ajc.com/news/food-allergies-can-be-1124064.html

Unfortunately accidents can happen, regardless of how hard we try to shield ourselves from the potentially deathly intake of a food allergen. Nearly 150 individuals are taken from us due to food-allergy related deaths each year.

This is why it's important to raise awareness about food allergies. We've made long strides in the short time since I was diagnosed nearly 8 years ago. We must continue our efforts boldly, continue to pursue, and soon succeed in our goals.

Again, my condolences, and God Bless.

-Andrea
FoodAllergyTalk.com

Nuts in Crazy Places

2011-07-27T19:12:00.000-07:00

Avoiding Milk Protein has found an alarming number of industrial products containing nuts. Instead of sand blasting buildings with sand some companies are using walnut shells, a possible airborne hazard for those with nut allergies.

Spray tans using walnut shells are also being used in some spas. Peanut fuel is an old bio fuel that does appear from time to time, even today. Another strange use for nuts, are mixing walnut shells with pool deck paint instead of sand to prevent slipping around the pool deck.

Crushed almond shells are even being used to manufacture building supplies. Some companies are experimenting with peanut and other tree nut shells in water purification.

Little is known about if the allergen proteins are still in these products.

Imagine a nut allergic chimney sweeper being called to clean a chimney or stove only to find out from a reaction that fire logs made from tree nuts were recently used in the chimney, or a stove was powered by peanut pellets, these products are currently being sold and used.

List of unusual products made from nuts:
http://www.avoidingmilkprotein.com/nutty.htm

Provided by: AvoidingMilkProtein.com

Chex Cereal and Traveling the World

2011-07-20T14:59:00.001-07:00

I got a kindle yesterday, and I absolutely love it! I was so excited to start using it, I began reading the Sundial book I posted about earlier. I will keep you in the loop as to how I like it :)

So, I was sitting here, in my dorm room listening to music, eating some Gluten Free Rice Chex when I thought I should share with you my appreciation for this cereal. Firstly, I simply love everything about it- I can eat it, no corn syrup, short list of ingredients, gluten free, and of course I love the taste, texture, and how it gets the perfect amount of "soggy" in my rice milk. Plus, it's cheap- perfect for a broke college student!!
I was reading the back of the box, and it read "Gluten free living doesn't have to mean saying no to all of your favorite foods... 'Live in the Yes'" -Chex.

I thought to myself.. now, there has to be someone at Chex that has food allergies, or knows someone who has allergies. Because being able to reply "yes" to a child's question of "Can I eat this?"... is a powerful thing. It makes you feel good inside to be able to simply say 'yes.'

"Live in the yes" (tm) is such a great statement, that I fully agree with. Even though I'm allergic to wheat, gluten, milk, eggs, soy, peanuts, tree nuts, fish, and garlic... I strongly dislike making that an option for avoiding experiencing my life to the fullest. For example, one of my biggest dreams is traveling the world. Yes, having so many allergies is going to be extremely tricky... but I'm going to find a way. There's no way I'm letting my allergies get in the way of my dreams and aspirations. I don't think ANYONE should let ANY disability/restriction LIMIT their L-I-F-E. It is YOUR life. LIVE IT TO THE FULLEST, no matter what. You have to make it work. Find a way to make things happen, rather than excusing the possibility that you can/can't do something.

Punch-line of my life:

CARPE DIEM. Seize the day.

2011-07-11T20:21:00.000-07:00

Hello everyone! I hope you had a very nice Monday :)

I just received an email, and I think this novel is very special! I haven't read it yet, but I am going to definitely keep an eye out for it! I think it's applicable to many people. Read below for the summary!

Enjoy :)

-Andrea

==========
SUNDIAL, A YOUNG ADULT NOVEL THAT USES FOOD ALLERGY IN A SUBTLE AND PIVOTAL TWIST: IT IS EVIDENCE OF AN EVOLVING SUPER RACE AND ONE THAT MUST PREVAIL

FOR IMMEDIATE RELEASE

Authors: C.F. Fruzzetti and M.I. Pearsall of Pure Energy Books
Contact: Carolyn Fruzzetti
Phone: 703-798-3744
Email: pureenergybooks@gmail.com
Media links: http://sundialbook.com and http://pureenergybooks.com

Feeling different is nothing new to Whitney Forbes – she has accepted that her psychic abilities set her apart. She thought her biggest problem was determining if there was more to handsome Reid Wallace than just his looks and popularity until it is revealed she has an evolved genetic makeup. Now she finds herself wondering if genocide could happen in America and if she has what it takes to stop it.

SUNDIAL explores choices, social isolation, trust and inner self-growth through an exhilarating story driven by compelling and strong characters.

“When you have a food allergy, taking an unnecessary risk is not an option. It requires vigilance, situational awareness, the confidence to communicate and the ability to surround yourself with trustworthy people,” said co-author M.I. Pearsall, whose daughter has a life-threatening peanut allergy. “These are survivor skills and they can give you an edge when life gets challenging.”

“SUNDIAL increases food allergy awareness as a subplot. This makes the book accessible and enjoyable for everyone. Knowing is half the battle, and by understanding the safety needs of food allergic teens it should reduce their feeling of social isolation and help others know what to do to protect a life,” said co-author C.F. Fruzzetti.

Several parents of food allergic children were beta readers for the novel. Katie Morgan, whose ten-year-old son is allergic to milk, eggs, peanuts, tree nuts and cottonseed and whose seven-year-old daughter is allergic to peanuts and tree nuts, said, “I’m thrilled to see food allergy as part of a smart young adult novel. I like that while food allergies are an important issue for these teens, it is not the defining factor in their lives. They have to watch what they eat, but otherwise they are teenagers who are capable, athletic and intelligent and ready to take on the world – literally!”

An in-depth book group and educator discussion guide is available at http://sundialbook.com to further promote relevant discussion and awareness of several issues, including food allergy.

True Life: I'm allergic to everything

2011-06-25T16:07:00.000-07:00

True Life - MTV Shows

This is one example of why I want to be a Naturopathic Doctor...
:)

I need to find a way to get ahold of this young lady- so she can start an awareness club at her university through FoodAllergyTalk!

You have to watch this!

2011-06-25T13:31:00.000-07:00

Please watch, share, and educate!! Thank you

-Andrea

ASU Chapter creates 2011 Walk Team

2011-06-20T19:07:00.000-07:00

The ASU Chapter, FoodAllergyTalk [ASU] has created their walk team for the 2011 Walk for Food Allergy, to be held at the Tempe Arts Park in Tempe, Arizona.

Please click here to join their team (all are welcome!) http://www.foodallergywalk.org/site/TR/2011Walks/2011Walks?team_id=64926&pg=team&fr_id=1984

We are walking to support FAAN (The Food Allergy & Anaphylaxis Network). They provide food allergy awareness, advocacy, and education, and they support research for the 12 million Americans, including 3 million children, with a potentially life-threatening food allergy. We encourage you to support this event by joining our team and/or making a donation. Our goal is to raise $1,500!

For more information about the FAAN Walk for Food Allergy, please visit FoodAllergyWalk.org

Thank you for your help in making a difference for those with food allergies!

-Andrea

"The Food Allergy Cookbook"

2011-06-20T18:38:00.000-07:00

Hello!

I hope you're all doing amazingly well on this wonderfully [hot] Monday evening. I wanted to pass this informaiton along to you all! I think this will be a great tool to help prepare amazing meals. I have requested that I review the book, as well as conduct an interview- hopefully I will have that information to you all soon! Keep in touch,

-Andrea

PREPARING ALLERGEN-FREE MOUTH-WATERING MEALS WITHOUT THE STRESS? NO BIG DEAL!

THE FOOD ALLERGY COOKBOOK

A Guide to Living with Allergies

and Entertaining with Healthy, Delicious Meals

By Carmel Nelson and Amra Ibrisimovic

Are you turning down social gatherings that revolve around food? Skipping lunch with your co-workers to avoid an awkward explanation? Deserting the dinner table on holidays so you don’t have to reject Aunt Sally’s home-cooked meal? . . . Or are you the one playing host to your friends, some of whom may have food allergies? The husband who lit all the candles, and turned up the Barry White, but doesn’t know exactly what’s safe to cook for a romantic dinner? For all of you, here is your resource to make alternative dining easy and understandable!

Don’t let restricted options consume the joys of cooking! Say “NO!” to cardboard-flavored daily sustenance and brick-hard bread that would be more useful in constructing a house than actually eating. If you or someone you love has food allergies but is passionate about the culinary arts, this is the book for you!The Food Allergy Cookbook contains 101 delectable recipes tested to perfection. Each and every recipe is accompanied by an irresistible, full-length and in color photograph that will make you salivate before even whipping up the treat!

The joint authors, Carmel Nelson and Amra Ibrisimovic, are among the millions of people struggling with food allergies. Over the years, their friendship has fostered support for one another as they discover new ways to live and eat enjoyably. They were disappointed by the lack of resources available on food allergies when they needed it the most, only a few years ago. Now that they are both in the know, they want to share their knowledge with you!

The Food Allergy Cookbook caters to those with dairy, wheat, oats, barley, soy, and corn allergies. It shows that you don’t have to give up your favorites, just alter them! It even comes with a special recipe for a flour mixture to do just that. There are every-day recipes plus entire meal plans for holidays so you don’t have to forfeit entertaining or being a guest. Instead, prepare a to-die-for meal that everyone will love! Don’t be surprised if they ask for the recipe!

Recipes include:

BBQ dishes such as Chicken Legs and Sloppy Joes
Savory Stuffed Peppers for the Vegetarian or Bosnian Style
Comforting classics like Chicken Soup with Dumplings and Chicken Pot Pie
A full-course Thanksgiving meal consisting of Roasted Turkey with Gravy, a unique Holiday Stuffing, warm Harvest Soup, Cranberry Sauce, Sweet Potato Puree, and for dessert—Pumpkin Pie!
Sweets for the adventurous eaters—Grand Marnier Cranberry Muffins and Apple Pear Quinoa Crisp—but also the staples— rich Fudge Brownies and Chocolate Chip Cookies!
Bread Sticks and corn-free Korn Bread
And many more!

But The Food Allergy Cookbook is not merely a cookbook! It also serves up a list of restaurants with alternative menus, tips on working with your doctor and traveling safely, a lesson on deciphering food labels, and tons of helpful resources. Carmel and Amra will help you concoct healthy and flavorful recipes that finally prove…it IS possible to easily serve, eat and enjoy allergen-free fare. Now go play in the kitchen!

About the Authors:

CARMEL NELSON has worked as a substance abuse counselor and mental health therapist. She has been published in Living Without and Alaska Wellnessmagazines.

AMRA IBRISIMOVIC is a project manager and computer engineer. She emigrated from Bosnia during their civil war and became a U.S. citizen in 2000.

Carmel Nelson and Amra Ibrisimovic are available for interviews, please contact:

Esther Bochner, ebochner@skyhorsepublishing.com

The Food Allergy Book

A Guide to Living with Allergies and Entertaining with Healthy, Delicious Meals

By Carmel Nelson and Amra Ibrisimovic

Skyhorse Publishing Hardcover

On Sale: July 2011

ISBN: 978-1-61608-297-0

Price: $17.95

High school or college student? Help us go International!!

2011-06-17T20:58:00.000-07:00

FoodAllergyTalk is partaking in a HUGE CHANGE that is going to blow you away! If you're currently in high school or college, then I'm looking at YOU!

"FoodAllergyTalk.com has been through many changes over the past 7+ years since I've been working on it-starting when I was in middle school. Please allow me to introduce to you our next mission!
FoodAllergyTalk is the one and only online international support group that is dedicated towards working with Universities and High school students across the U.S. and around the world to create chapters and clubs, which act as support and awareness groups for students in high school and college. These groups are created through FoodAllergyTalk, and together we will form an original, collective international level of support for teens and young adults. "

-Read more!!

Visit our homepage (or http://www.foodallergytalk.com/startachapterclub.htm ) for the new announcement as FoodAllergyTalk embarks on an INTERNATIONAL mission!!!

Email me with any questions, and if you're interested in starting a club or chapter at YOUR school!
RAN BY STUDENTS | FOR STUDENTS | PREPARING FOR OUR FUTURE
-Andrea

Hardest Experience At College

2011-05-27T16:17:00.000-07:00

Hello!

Again, I apologize for not having blogged for some time. I am finally on summer break, and I've been enjoying being able to just relax!

Recently, I was asked a question: "What has been your biggest challenge as a student with food allergy on a college campus?"

That's an interesting question, and one that is entirely relevant to FoodAllergyTalk.com. I would say it's hard to think of just one instance. I could also answer that from two perspectives:

1) As a student, I would say my hardest experience was trying to get the dining halls to cater to my very restricted diet. It took almost a month of constantly approaching the chefs and managers at my dining hall in order to finally get the right people's attention. It took dedication and standing up for myself, but I was finally provided with very wonderful meals that were safe to eat and worth the big bucks I had to spend for the meal plan.

2) As the creator of FoodAllergyTalk, and the founder and president of the FoodAllergyTalk club at [ASU], my biggest challenge there is getting people to take me and my club seriously. It turns out, this may take more time than I even have at ASU, but hopefully soon people will not let out a smile/snicker when I tell them the club that I am a part of. When I, or anybody else, tell people about this club, I want them to know the seriousness off it all. I want them to know that food allergies constantly effect the lives of those who have them, as well as their families and friends. Above all, I want them to realize that it can even be life threatening, and is no laughing matter. Having a support group, people to rely on, and a group that can educate others at ASU and in the community can greatly help those individuals to live a happy and save allergy-free life. As me and my club continues to tackle this challenge, we just have to keep our heads up and stay strong.

Finals Week...

2011-05-01T02:03:00.000-07:00

So, it's finals week. This is going to be insane! The fact that I'm almost done with this year keeps me going. I'm having a much deserved break this summer. I need the recharge so I can come to my Junior year with more pizazz, spirit, enthusiasm, and dedication than I've EVER had! Let's go!

P.S.

I would like to say, that if I could live off of these, I would.

Arizona Diamondbacks Peanut Controlled Game!

2011-03-26T16:44:00.001-07:00

The 2011 Dbacks Peanut-Free Games are HERE!!

The Arizona Diamondbacks are excited to welcome families, friends,

and D-back fans with food allergies to our Peanut Controlled Night at Chase Field.

Tickets located in our newly renovated Legends Suite!

-----------------------------------------------------
MEMORIAL DAY
THIS MONDAY
MAY 30, 2011
5:10PM

Vs FLORIDA MARLINS
-----------------------------------------------------

To purchase tickets, log on to:

HTTP://DBACKS.TICKETLEAP.COM/2011

PEANUT - CONTROLLED SUITE - $37 PER PERSON

Supported locally by Arizona Food Allergy Alliance, Food Allergy Talk, and Phoenix Allergy Network

Study Dinner at the Library

2011-03-11T18:43:00.000-08:00

You know those times when you are so close to something awesome? That's how I felt yesterday, the day before Spring Break! I was stuck at the ASU Hayden Library studying for my physics exam...but now, I'm CELEBRATING! Haha--I'm pretty sure I did well, and now I'm at home anxiously awaiting my first road trip to Cali.

Anyways--when you're in study-mode at ASU, I was able to take a 5 minute break and head right across the library to the Memorial Union to grab some warm rice and a great, [natural] energy drink by Odwalla.

Hopefully I get a chance to blog once I arrive in California... and we'll see how I do w/the food situation! (Which I know won't be that much of a problem--it's not stopping me! :)

-Andrea G.

Healthy, Allergy-free snacks!

2011-03-10T15:35:00.000-08:00

This is one of my favorite healthy snacks!

It's a "Three Grain Edamame Salad" from Whole Foods--my favorite place of all time, and it's only about a 10 minute drive from the ASU Tempe campus! I also love their fresh made "Quinoa" salad--both of which are available in easy-to-go containers!

[don't look too close...that's physics lurking in the background! haha]

Enjoy! :)

College [allergy] food?

2011-03-09T20:03:00.000-08:00

Hey everyone! It's been some time... how's everyone doing??? (leave me comments please! I love hearing from everyone :)

So I was just about to sit down here in my residence hall at ASU, and I read a comment from someone encouraging me to keep posting! One of my initial goals was to be able to help young adults make the transition to college life (thus, the FoodAllergyTalk [ASU] club!).

I know there are many people interested in college life with allergies...whether it be parents, young adults, or even kids. So here is the first step on a sort of documentary of my college life at ASU with food allergies :)

Here's a pic of my most common meal whenever I go out-- "two hamburger patties with no bread, nothing on it, only lettuce and tomato." That's my spiel for almost anywhere I go, that is, unless I'm feeling like having salad :)

It may not be most fancy thing ever, but what college food is? haha. Hey, you can't complain when the diner workers know your order. It makes life easier when you're super stressed from finals/midterms/etc. Plus, it's nice having ASU's Devils Diner right in your own backyard!

-Andrea

Walk for Food Allergy pictures!

2011-01-11T23:44:00.000-08:00

Yes! The official Walk for Food Allergy pictures are HERE!

http://s1208.photobucket.com/albums/cc372/hcphotovideo/Tempe2010%20FAANFood%20AllergyWalkPics/

There are a lot of cute ones! Check them out to see if you got in some!

Here are some hi-lights :)

Me and Kyle Dine!

Our Walk chair, Lisa Horne

2010 Walk Ambassadors

Arizona Twirling Athletes!

The (soon-to-be) famous mascot race! (Sparky wins of course haha, GO DEVILS!)

Thank you to everyone who contributed to the first annual Walk for Food Allergy in Arizona! As logistics chair, I am extremely excited for this year's walk- it's going to be even bigger and better!

We had 746 people attend, and we raised $42,135! FANTASTIC!

Nationally FAAN Walks raised $2,469,082 to fund research, education, awareness, and find a cure!

Don't forget to check out the article from the Arizona State Press: http://www.statepress.com/2010/12/05/walk-raises-food-allergy-awareness/

Thank you Thank you Thank you everyone for your dedication and support!!!

-Andrea Garza

New Anaphylaxis Canada Teen Video Series

2011-01-10T16:45:00.000-08:00

My great friend Kyle Dine from Anaphylaxis Canada (and also the one and only allergy musician at kyledine.com) has published a new video series that reaches out to teens!

Kyle and I met virtually about 6 years ago, and I finally got to meet him in person this year at the Arizona Walk for Food Allergy! We have always been fascinated in each other's work- him being the youth Coordinator for Anaphylaxis Canada, and me wanting to create FoodAllergyTalk.com for all ages with an emphasis on teens (since I am one!)

Anyways, check out the youtube videos- they are fantastic! http://www.youtube.com/anaphylaxiscanada

King Arthur Flour

2011-01-10T16:21:00.000-08:00

Hello everyone!

Happy New Year! :D I hope everyone is off to a great start.

My mom found a great video featuring www.kingarthurflour.com (if you still have a sweet tooth!)

Please check out this video for more information about celiac disease and if you want some great recipe ideas: http://www.thebalancingact.com/story/?id=2321

Christmas Cookies

2010-12-20T21:51:00.000-08:00

Christmas is almost here! We all know what that means :) Shoppers fulfilling last minute wishes, Santa visiting the malls and making wishes come true, a sparkle in children's eyes, Christmas songs playing all around, family near and dear. I love it! My favorite time of year :)

I'm spending most of the night cooking some allergy-free cookies with my sister. This is a batch of Cherrybrook Kitchen's sugar cookies. This was the first time we bought them, and they are delish! We should have probably doubled the recipe though hehe.

Now we're cooking up some oatmeal cookies from thepurepantry. Oop, the oven is buzzing, I'll let you know how they turn out! :D

Welcome back ;)

2010-12-15T22:26:00.000-08:00

Hello everyone!

It has been quite some time, and I am very excited to introduce some fantastic new developments!!

First of, allow me to (re)introduce myself... because I've felt kind of distant from all of you--my beloved food allergy family! After all, that's what we are- all here for each other: here to learn, grow, share, develop, and connect!

Also, please read the new "About Me" box to your right.

As some of you may have noticed, I've redesigned this blog. It matches the main website now (www.foodallergytalk.com) and it is hopefully more easy to read (please leave your comments below)!

Lastly, and perhaps most importantly, I have decided on a new "style" for the FoodAllergyTalk blog. As demonstrated by this entry, I am going to be writing more from the heart :)

I want to be able to share my ideas, thoughts, and experiences with you without having to filter what I say, and without having to "dress" it up before presenting it.
This way, I'll be able to post more frequently, even when I'm extremely busy with school work, etc. In the end, everybody wins! :D

Please let me know your thoughts on these new changes! I want to hear from you!

Thank you,
-Andrea Garza

Information about GMO's

2010-07-06T19:44:00.000-07:00

Hello everyone! An individual emailed me a link about GMO (genetically modified organisms) and I thought I would share the link with all of you. The website explains the process, as well as other concerns about GMO products. They make it very easy to understand. Enjoy! Feel free to email me with any questions at foodallergytalk@gmail.com

http://www.nongmoshoppingguide.com/SG/AboutGMOs/index.cfm

New iPhone Application Comes to the Aid of Food Allergy Sufferers

2010-05-22T16:39:00.000-07:00

Hello everyone!

I received an email (posted below) and thought it would be very beneficial to many of you!

New iPhone Application Comes to the Aid of Food Allergy Sufferers

MyFoodFactsTM Instantly Alerts Shoppers to Food Allergy Risks & Helps to Prevent Life-Threatening Anaphylactic Shock and Allergic Reactions

WATERLOO, ONTARIO--(Marketwire - May 11, 2010) -
Editors Note: There is a photo associated with this Press Release. Please see attached.

***
With food allergies reaching epidemic proportions around the globe, a new iPhone application launched today aims at offering long-overdue relief and peace of mind to food allergy sufferers.

MyFoodFacts™ available today through the Apple App Store, is a first-of-its-kind Smartphone application designed to help food allergy sufferers identify and shop for allergy-free products. Using the iPhone camera, shoppers simply scan the UPC barcode to gain instant access to food label information. With a strict focus only on food allergies, MyFoodFacts™ provides food allergen sufferers with immediate food allergy alerts when allergy risks such as milk, wheat, fish, soy, shellfish, egg, peanuts, tree nuts and sesame seeds are found. With MyFoodFacts™ shoppers can:

• Scan barcodes in the supermarket aisle or in their cupboard
• Be immediately alerted to food allergies
• Easily read label ingredients on the iPhone
• Maintain a history of scanned items
• Personalize MyFoodFacts™ for specific food allergen alerts
• Be alerted to common food allergen derivatives
• Search for specialty food allergens

Nearly 90 percent of food allergies present in society today are attributed to: milk, eggs, peanuts, tree nuts, wheat, soy, fish, sulphites, sesame seeds, and shellfish. Today in the United States alone, more than 12 million people or 4 percent of the adult population and more than 3 million children suffer from some form of food allergy. With incidence of food allergy rising annually in the double digits, the rising numbers of allergy sufferers is triggering alarm bells among pediatricians, allergists and parents around the world. According to a November 2009 report by the Office Journal of the American Academy of Pediatrics, government researchers found that self-reported food allergies increased 18 percent between 1997 and 2007. Healthcare visits for food allergies in children nearly tripled between two time periods studied: 1992 through 1997 and 2003 through 2006. In the later period, U.S. children had an average of 317,000 visits to healthcare settings per year for food allergies.

The US Food Allergy and Anaphylaxis Network (FAAN), a non-profit agency dedicated to raising public awareness, states that, "There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences." FAAN also provides advocacy and education, and advances research on behalf of all those affected by food allergies and anaphylaxis. The launch of MyFoodFacts™ coincides with FAAN's National Food Allergy Awareness Week (FAAW), which takes place May 9-15, 2010 in the United States.

"Six to eight percent of children in Great Britain today suffer from potentially anaphylactic reactions to food and a similar number are also avoiding foods due to delayed allergies. Shopping for the food allergic child can be a nightmare and anything that makes it quicker and easier without compromising safety has real value. MyFoodFacts™ will make a really positive impact on the lives of my patients and their families," said Dr. Adam T. Fox, Paediatric Allergy Consultant at St. Thomas' Hospital, in London, UK.

The MyFoodFacts™ food product information center includes a comprehensive database of over 100,000 food products, representing approximately 6,000 manufacturers and roughly 13,000 brands sold across the United States. This information is predominantly provided and supported by manufacturers, distributors, and retailers. The food product coverage provided by MyFoodFacts™ is very strong for national brands, and strong for private label brands throughout the US. With our food product information center continually growing and updated with new products and label information on a daily basis, shoppers will have instant access to this information available at their fingertips.

MyFoodFacts™ includes the highest food allergen risk groups in North America and provides critical allergy alerts in the prevention of either an anaphylactic or food allergy reaction. MyFoodFacts™ improves the quality of life for those suffering from food allergies, sensitivities (including gluten) and intolerances.

"The grocery store has gone from being a minefield to being an interesting adventure. Shopping for my highly allergic grandchildren was a dangerous and frustrating activity -- reading labels, deciphering the contents of ingredients, checking the environment in which the food is produced -- it's all time consuming and a mistake can be life threatening. Now, MyFoodfacts™ alerts us to the dangerous foods and gives us instant information to protect our children. For the first time, we can feel safer with the food choices we are making," said Irene O'Toole, grandmother to children with food allergies.
"When I discovered my own food sensitivity of being lactose intolerant, I found myself in the predicament of having to intently read labels to ensure my own well-being. From this I drew inspiration to create an easy to use iPhone application for consumers suffering from food allergies. It is important to me that MyFoodFacts™ is 'not just another app.' We're putting in people's hands a tool that allows allergy sufferers to improve their quality of life and have a more confidence-filled shopping experience," said Mike Kwiecien, MyFoodFacts ™ founder, and CEO Vistadec.

"The mainstay of treatment for food allergies is the strict avoidance of the offending foods. This can be extremely challenging and time consuming for patients. Typically a nut allergic patient spends 40 percent more time shopping, because they have to read every food label. Registered dieticians spend a significant amount of time with allergic patients, reinforcing the importance of identifying offending foods. MyFoodFacts™ will not only alert the patient to foods they are allergic to, but also compliment dietetic input," said Dr. Rosan Meyer, Paediatric Dietician and world recognized expert on infant and child nutrition. "MyFoodFacts™ is also very easy to use and well tuned to assist people in their shopping experience."
"Early detection, recognition, and avoidance of food product allergens are the hallmarks of MyFoodFacts™," said Mike Kwiecien.
Future plans for MyFoodFacts™ include ongoing expansion of food product coverage in the United States, including Canada, Europe and other countries, as well as releasing it onto other Smartphones. New features will allow shoppers to be alerted to critical food product recalls and food allergy alerts from organizations such as the US Food and Drug Administration (FDA), and the Food Allergy and Anaphylaxis Network (FAAN).

Vistadec Inc./MyFoodFacts(TM)
 Mike Kwiecien  CEO  519-342-2400  mkwiecien@myfoodfacts.com  www.myfoodfacts.com 
or
 Ignition 
Ellyn Winters-Robinson Public Relations  519-624-2402  ellyn@ignition.com

2010 Walk for Food Allergy Ambassadors!

2010-05-22T16:37:00.001-07:00

We are officially announcing our Walk Ambassadors for the 2010 Walk for Food Allergy in Tempe, Arizona. Thank you to all who entered!!
Child - Carter Peel
Teen - Adam Oroc
Parent - Dona Whitney
ASU Sun Devil - Allison Gannon

We also have Honorary Chairs thus far:
Medical - Dr. Levente Erdos Arizona Asthma & Allergy Institute
Government - Councilmember Dave Richins Dist. 1 Mesa
Sports - Arizona Diamondbacks BAXTER!!

Cookbooks by Linda Cross

2009-11-16T01:46:00.000-08:00

Please visit Linda Cross' website to purchase wonderful cookbooks and information books. Three of her recipes have been posted below.

Reprinted with permission from “What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook,” by Linda Marienhoff Coss, available at www.FoodAllergyBooks.com.
------------------------------------------------

Sloppy Joe Wraps

These kid-pleasing wraps are perfect for a quick dinner or hot lunch.

Preparation and cooking time: 17 to 20 minutes

1/2 of a small zucchini
2 green onions (scallions)
1 pound extra lean ground beef
1/2 cup chili sauce (the type that is similar to ketchup, not the spicy variety with chile peppers)
3 tablespoons firmly packed pure cane dark brown sugar
6 (8-inch-diameter) whole wheat tortillas

Trim ends off zucchini. Finely chop zucchini; you should have 1/2 cup. Thinly slice green onions (including green tops). Place ground beef and prepared vegetables in a 12-inch skillet. Cook over medium-high heat about 5 minutes or until beef is completely cooked through (with no pink or red showing), stirring frequently and breaking beef into small pieces as it cooks. Drain and discard fat.

In a small bowl or measuring cup, stir together chili sauce and brown sugar; add to ground beef mixture and cook over medium-high heat for 1 minute, stirring constantly. Remove skillet from heat.

Place tortillas on microwave-safe plate; microwave on high for 30 seconds or until warm. To assemble wraps spoon 1/2 cup of meat mixture onto each tortilla. Fold bottom half of tortillas up, and then fold each side in towards the center. Serve immediately.

Makes 3 to 6 servings (1 to 2 wraps each).

------------------------------------------------

Four Ingredient Chicken

Too tired to cook? Don’t worry! Pair up this easy chicken with a fresh green salad for a simple, elegant, and fuss-free dinner.

Preparation time: 7 minutes
Cooking time: 35 minutes

4 boneless skinless chicken breast halves
1/4 cup olive oil
2 tablespoons dairy- and egg-free Dijon mustard
1 tablespoon chopped fresh rosemary leaves

Preheat oven to 400 degrees F. Lightly spray a 9-inch by 13-inch baking pan with dairy-free non-stick cooking spray.

Place oil and mustard in a small bowl or measuring cup; mix well with a fork or small wire whisk. Place chicken in a single layer in prepared pan. Brush mustard mixture onto both sides of chicken. Chop rosemary and sprinkle over chicken. Bake, uncovered, for 35 minutes or until juices run clear when chicken is pierced with a fork. Serve hot.

Makes 4 servings (1 chicken breast half each).

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Apricot Glazed Salmon

In this salmon dish a layer of garlic makes a nice counterpoint to the sweet apricot glaze.

Preparation time: 5 minutes
Cooking time: 10 minutes

2 tablespoons sugar-free apricot fruit spread
1-1/2 teaspoons honey
1/2 teaspoon white wine vinegar
1 pound salmon filet, about 1-inch thick
1-1/2 teaspoons bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat broiler. Cover broiler pan with aluminum foil.

To make apricot glaze place apricot fruit spread and honey in a small microwave-safe bowl. Microwave on high for 30 seconds or until liquefied; stir in vinegar and then set aside.

Place salmon, skin side down, on prepared broiler pan. Place garlic, salt, and pepper in a small bowl; mix well and then spread evenly over salmon. Broil for 6 minutes. Spread apricot glaze evenly over salmon. Broil for an additional 4 minutes or until done; serve immediately.

Makes 4 servings (4 ounces each).

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Blue Bear Aware Contest

2009-11-15T21:28:00.001-08:00

Please CLICK HERE to view the contest by Blue Bear Aware! Enter for a chance to win a $25 gift certificate!

"Institutionalized Discrimination Against Allergy Victims" by Victoria

2009-11-03T23:04:00.000-08:00

The following is an essay written by Victoria, a University student who conveys her friend's experiences with dining on campus as a freshman. Since she had written the essay, she wanted to note that the university had increased their efforts to assist her friend, but only after having attended a dining hall meeting with several others who had the same problems in the dining hall regarding their allergies. Please feel free to comment on the post. Thank you, enjoy.

Essay submitted by: Victoria 17 September 2009

"Institutionalized Discrimination Against Allergy Victims

I believe that the level of food allergy awareness and accommodations need to be increased in food establishments in American universities.

The dining halls on my University campus are filled with enticing aromas and stimulating to the average individual’s salivary glands, but for a student with food allergies, the dining halls appear to be inconsiderate, business-oriented establishments. My best friend was diagnosed with a long list of food allergies-from gluten to wheat- when she was in seventh grade and since then, she has rearranged her life to fit her medical needs and overcome many obstacles, but none appear to have been as challenging as communicating the seriousness of her allergies to the staff of the University dining halls.

Freshman college students experience a wide variety of stress during their first year at a university, whether from the transition of leaving home, the challenge of self-time management, or the extreme workloads. It only seems obvious that the students need some relaxation time throughout the week to unwind, which explains the tranquil layout and displays of the dining halls on campus. For a lot of students, mealtime is their time to relax, enjoy the quality of the food, and the company of their friends; yet for other students, the experience is just the opposite. When my best friend and I go to the halls to eat, she has a very difficult time finding entrees that do not contain soy, eggs, gluten, wheat, milk, or garlic, among many other substances that pose threats to her health. At every mealtime, she must explain her condition to a variety of staff members, who keep sending her to alternate chefs as though she is a problem that nobody wants to deal with. It takes about an hour for anyone to finally listen to her long enough to prepare her something to eat. The embarrassment she feels due to her treatment by the staff is clearly expressed on her face and is something that no paying customer should be subjected to just to get a meal, especially when the meal plan is mandatory.

In addition to the long amount of time that it takes before anyone can even help the student with food allergies, she or he is only prepared a few types of meals everyday. However, to benefit economically from the mandatory meal plan, which costs over 3,000 dollars, a student must eat in the campus dining halls at least two times a day for the entire academic year. Worse, the chefs apparently expected students with allergies to eat the nearly the same meals, not only twice a day, but 14 times a week. Imagine eating the same meal every day, twice a day for an entire year, especially after paying a great deal of money.

After the anxiety had built up to the point where mealtime began to feel as stressful as exam time, my friend finally confronted the chefs about the issue again. Some simply pointed her to the fruits and vegetables, having no regard for how she would obtain a source of protein, while others acted as though they were offended by her thorough explanations of her situation. They claimed that a majority of their culinary education addressed food allergies and that a student need not teach them, yet they never attempted to apply what they had supposedly learned to her situation. After remaining passive long enough, my friend took her issue to a higher source, the director of the dining hall. He acted as though it would be no problem to accommodate her, but his comments proved to be meaningless because no actions were taken after he made them.

After a few more weeks of eating the same meal, she saw a sign on the dining hall doors about a meeting designed to take the advice of students to improve the dining hall and immediately decided to attend. At this meeting there were 2 directors, and 2 marketing staff for the hall as well as about 20 students ready to give their opinions. After a few students had shared their opinions about things like the dining hours and the quality of the food, a common trend became apparent in the concerns. The room was full of students with food allergies, who had been experiencing the same stressful encounters as my friend. Each of them expressed their desire to have more consideration on the topic of food allergies, not only about the preparation of special meals, but just simply listing the ingredients by the foods so the students wouldn’t have to bother the staff. The large presence of students at the meeting that were experiencing the same problems as my friend indicates a serious problem with the campus dining halls. Although I understand from a business standpoint that it is not profitable to make special items for particular students, it is a humanitarian and equal opportunity that must be addressed to ensure the health of all the students dining on campus, which is a responsibility the dining hall assumes after the students become paying customers. The food allergy community deserves as much consideration as the handicapped individuals on campus who have been provided with wheelchair accessible facilities such as bathrooms, which are far more costly, but were eventually accepted as necessary.

Food allergies cause many deaths and health problems throughout the country annually, and with a little more consideration on the part of the dining establishments, the health risks could be significantly decreased. Eating a meal should not have to be a big hassle for students. In fact, it’s a life necessity that should be easily accommodated. Instead of having to fight for their basic rights, students should be able to focus on what they came to school for: gaining a formal education in an institution of higher learning. It is not fair to make the students suffering from a medical issue feel as though they are causing a problem by simply requesting a safe meal."

-Victoria

2009 Food Allergy Talk Drawing Contest!

2009-06-30T19:16:00.000-07:00

The theme for this year's Drawing Contest is to draw a picture that captures either a past memory or a future instance where food allergies have had a positive impact on your life.

Enter for a chance to win prizes donated by Bob's Red Mill, Cherrrybrook Kitchen, and Star Allergy Alerts!

There are four age groups: (5-8), (9-12), (13-15), and (16+)

For all the details, please click here: http://www.foodallergytalk.com/fadrawingcontest.htm

Food Allergy Talk would like to thank the following blogs/websites for posting about the contest:

http://nowheymama.blogspot.com
http://avoidingmilkprotein.blogspot.com

http://phoenixallergynetwork.org

http://foodallergybuzz.com

Avoiding Milk Protein Contest

2009-06-30T19:07:00.000-07:00

Avoiding Milk Protein is having a contest for Taste of Nature gluten and dairy free bars-

for your chance to win a prize pack from Taste of Nature, please check out the link below:

http://avoidingmilkprotein.blogspot.com/2009/06/giveaway.html

Contest ends July 10th. Good luck!

Easter Egg dyes- naturally!

2009-04-10T16:16:00.000-07:00

Hello everyone!

As you probably already know, Easter is this Sunday! Whether you or your child has an allergic reaction to artificial food dyes, or you would simply prefer to avoid dyes altogether...I would like to share a link with you regarding the use of natural fruits and vegetables for Easter egg dyes!

http://crunchydomesticgoddess.com/2009/04/04/how-to-dye-easter-eggs-naturally-a-tutorial/

The link above provides background information on dyes, how to make each of the basic colors used for egg-dyeing purposes, as well as pictures to help you through the process and see the results.

Enjoy! Have fun dyeing those Easter eggs =]

♥ Andrea Garza

Dangers of HFCS

2009-03-24T17:11:00.000-07:00

Many people are already aware of all the dangers that High Fructose Corn Syrup can cause, and its negative effects on health. However, below is a link to the newest research linking HFCS to insulin resistance (diabetes).

The article from Mercola.com outlines many key facts regarding negative health effects from HFCS and provides shocking statistics-

Link: http://articles.mercola.com/sites/articles/archive/2009/03/24/Why-HighFructose-Corn-Syrup-Causes-Insulin-Resistance.aspx

My 1st Vlog!

2008-12-27T18:43:00.000-08:00

Yay!! I made my first Vlog!

Featuring:
-the current Food Allergy Writing Contest
-winners recieve a donated music CD by allergy musician Kyle Dine
-hope you had a wonderful Christmas, and have a happy new year! :D

2008 December Writing Contest!!!

2008-11-17T20:42:00.000-08:00

The contest is now open!!
November- December 31, 2008.
*CLICK HERE FOR DETAILS!*

There are four age groups:

5-8
9-12
13-15
16+

Directions:

Create an original story or poem that pertains to food allergies. Some examples include writing about a scary day when you ate something you were allergic to, the day you found out you had allergies, or how you had to cope with your new allergy-free diet. Remember, the more creative your writing is, the better!

*Email your story or poem along with your child's name, age, and email address to: FoodAllergyTalk@gmail.com

For questions/concerns, please contact Andrea at foodallergytalk@gmail.com thank you.

PRIZES:

There will be one winner in each age group (for a total of four winners).
Winners will receive one of Kyle Dine's original food allergy CD's, have their writing featured on the FoodAllergyTalk.com website, and published in the Foods Matter Magazine!
The winners are selected based on originality, creativity, and impact.

Selections from each age group will be selected by Food Allergy Talk creator Andrea G. and "You Must Be Nuts" creator Kyle Dine.

Good Luck to all!

Allergens in alcohol?

2008-08-05T13:07:00.000-07:00

Did you know that beer alone can contain about ten allergens!? For example, one bottle of beer could have wheat, yeast, corn, preservatives, pesticides, histamines, and animal products.

Histamines and Tannins (found in red wines) have been the most likely culprit for over 80% of all migraine causes.

Alcohol has been found to cause allergic reactions that range from a runny nose, headaches, or welts, to an anaphylactic attack.

Tannins are flavenoids, which add a type of bitter flavor in red wines, as well as prevent oxidation in the wine as it ages. Tannins can be found in foods such as grape skins, seeds, and stems. Tannins can also leach into the wine through the oak storage barrel that is used to store the wine. Tannins cause headaches and migraines because it contains serotonin (a pleasure hormone), which causes serotonin levels in our brains to increase- and high serotonin levels are likely culprits of causing headaches.

Histamines are part of a family that is noted for causing migraines. This family, called amines, includes cheese, chocolate and cured meat. Histamine, which is derived from grape skins, is a strong culprit for red wine headaches. Beers (mostly dark beers such as porters) also contain high amounts of histamine.

Also, if you find yourself having allergy symptoms after drinking red wine, your intestines could be lacking diamante oxidase- a chemical that processes histamine.
If you find that you have reactions after drinking a specific type of alcohol, just like with food allergies, its best to remove it from your diet.

Source: http://www.livingwithout.com/

Soy in Anesthesia!

2008-08-05T12:58:00.000-07:00

Many are unaware of the fact that Propofol, used for anesthesia, contains 10% soybean oil, and 1.2% purified egg phospholipid (emulsifier). This is vital information for those who have allergies to these foods! Be sure to inform your anesthesiologist of your food allergies, and they may suggest alternative options.

Anaphylaxis during general (asleep) anesthesia presents in a similar way but there are three unique features. First, the patient who is asleep cannot tell us about light-headedness or breathlessness which might be early warning symptoms. Second, during a typical general anesthetic, many drugs are given, and it is hardly ever clear which of these drugs have caused the reaction. Third, during anesthesia there are many other potential causes for the blood pressure to be dropping or the air passages to be closing off. A diagnosis of anaphylaxis is therefore not always easy to establish. "

-http://www.netwellness.org/question.cfm/8842.htm

NEW ITEM STORE!

2008-06-11T14:29:00.000-07:00

I created a new store, where you can purchase clothing and various fun items!
Show your support for the site, and get awesome, customizable products!

buy unique gifts at Zazzle

Enjoy!

Food Allergy Awareness Week!

2008-05-07T14:28:00.000-07:00

Food Allergy Awareness week is May 11-17 and to help spread awareness about food allergies I created the video below with Nicole Turner, MIss Arizona 2007

Please help spread the word about food allergies by telling friends about this video, or sharing information with them. Thank you and enjoy!

Featuring NIcole Turner, Miss Arizona 2007

MILK IN SILK SOYMILK *RECALL

2008-04-23T15:57:00.000-07:00

FOR IMMEDIATE RELEASE

Contact: Marguerite Copel
(214) 721-1273

ALLERGY ALERT ON UNDECLARED DAIRY IN 11-OUNCE SINGLE SERVE SILK SOYMILK CHOCOLATE FLAVOR IN PLASTIC BOTTLES

Mount Crawford, Virginia (April 23, 2008) - WhiteWave Foods Company is voluntarily recalling 11-ounce plastic single serve bottles of Silk Soymilk Chocolate Flavor because it may contain undeclared milk protein. The individual bottles are printed with both a “use by” date of May 7, 2008 (printed as 05 07 08) and a Universal Product Code (UPC) of 2529360028. Consumers can find this information on the back of the individual bottle.

People who have an allergy or severe sensitivity to milk protein run the risk of a health problem or illness if they consume this product. Some reactions have been reported.

This affected product was distributed nationwide and reached consumers through retail and foodservice outlets. WhiteWave’s sales team is working with distributors to actively recover any affected product remaining on store shelves.

HOW TO IDENTIFY THE RECALLED PRODUCT

This recall includes only 11-ounce single serve plastic bottles of Silk Soymilk Chocolate Flavor with both a “use by” date of May 7, 2008 (printed as 05 07 08) and a UPC code of 2529360028. Consumers should look for this information on the back of the bottle.

The Company apologizes for any inconvenience to its customers. Consumers who purchased the product may return it to the place of purchase for a full refund or exchange. Consumers with questions can contact the Company at 1-800-587-2259.

The Food and Drug Administration has been notified of this recall.

Common Chemical, Bisphenol A (BPA), in Plastic Bottles Threatens Public Health

2008-04-22T22:52:00.000-07:00

Source:
Grist Magazine
When Bisphenol Is Said and Done

Key ingredient in clear plastics called unsafe, except by industry

A chemical widely used in the making of clear plastic products, including baby bottles, food storage containers, and even dental fillings, is the subject of debate between those who say it is safe, namely plastic-industry flacks, and those who say it's not, namely most everyone else. Many scientists have found evidence that bisphenol A, or BPA, is harmful, even in the small doses leached from plastic during heating or exposure to acidic foods or strong detergents, because it can mimic sex hormones. A new paper in the journal Environmental Health Perspectives surveys 115 studies on BPA and reports that 94 of them show harmful effects. In a wacky coincidence, researchers Frederick vom Saal and Claude Hughes found that all 11 industry-funded studies conclude BPA is nothing to worry about, while 90 percent of the 104 government- or university-funded studies conclude otherwise. California's legislature is considering a ban on BPA in children's products; if successful, it would be the first ban on the chemical in the world. straight to the source: Los Angeles Times, Marla Cone, 13 Apr 2005 straight to the source: USA Today, Elizabeth Weise, 14 Apr 2005
______________________________________________
2nd Article
--------------
From:
http://www.usatoday.com/news/health/2005-04-14-leaching-chemical_x.htm

Debate over a leaching chemical heats up By Elizabeth Weise, USA TODAY Is it possible that a chemical's effect is in the eye of the beholder?

That's the implication of a paper published this week in a prominent environmental health journal.

It concerns a debate over the safety of low doses of a chemical used to make hard, clear plastics such as those found in baby bottles, food-storage containers and the lining of soda cans.

When the plastic industry examines the health impact of a ubiquitous chemical called bisphenol A, everything's fine.
If the government or a university funds the study, there are big problems. Those are the conclusions drawn by Frederick vom Saal, a developmental biologist at the University of Missouri who reports his findings in Environmental Health Perspectives, published by the National Institute of Environmental Health Sciences. Vom Saal and others seek revised risk assessments for the chemical in the light of a new research into its effects.

Bisphenol A mimics the sex hormone estradiol in the body, acting "like birth control pills," says vom Saal. The body is exquisitely sensitive to sex hormones, needing only tiny amounts to trigger major changes. That's why scientists are concerned about the impact of even the extremely low levels of bisphenol A found in people.

In mice and rats there is evidence that low doses of bisphenol A can cause structural damage to the brain, hyperactivity, abnormal sexual behavior, increased fat formation, early puberty and disrupted reproductive cycles.

Vom Saal looked at 115 published studies concerning low-doses of bisphenolA. Overall, 94 of them reported significant effects in rats and mice, while 21 did not.

Eleven of the studies were funded by chemical companies. None of those 11 found harmful effects of the chemical, which the Centers for Disease Control and Prevention says is detected in 95% of all people tested.
But more than 90% of the studies conducted by independent scientists not associated with the chemical industry found adverse consequences, says vom Saal. He called the disparity between the industry and government or university conclusions "stunning."

Steven Hentges of the American Plastics Council counters that the article is not a research paper but a commentary < "an op-ed" piece rather than a scientific paper. The real issue is the weight of evidence, he says, not the number of studies.
"You can have 1,000 studies, but if they're all weak, adding up weak evidence doesn't necessarily give you strong evidence of anything," Hentges says. "Jumping to who sponsored it is a way to dodge the facts."
He says that, in the view of the plastic industry, vom Saal has presented nothing new to change the conclusion that there's no cause for concern. "Government bodies worldwide have reached the conclusion that bisphenol A is not a risk to humans at very low levels."

Over 6 billion tons of bisphenol A are used each year to make polycarbonate plastics, which have the useful property of not becoming brittle over time. First synthesized in 1957, the material didn't come into widespread use until the 1970s.
Chemical bonds that bisphenol A forms in plastic can unravel when heated, washed or exposed to acidic foods, causing the chemical to leach into foods. "There's good evidence to show cause for concern," says Patricia Hunt, whose research found abnormalities in developing egg cells in female mice when exposed to low levels of bisphenol A.
"We now know enough to know that we need to look at this stuff in great detail," she says.

Food Allergy and Anaphylaxis Management Act

2008-04-17T18:24:00.000-07:00

*Article provided by Foodallergy.org*

House Passes Food Allergy and Anaphylaxis Management Act

On April 8, 2008, the Food Allergy and Anaphylaxis Management Act of 2008 (FAAMA) was passed by the House of Representatives.

This important legislation was introduced in the House by Rep. Nita Lowey (D-NY) as H.R. 2063. It calls for a uniform guidance document to be created for schools so that any school in the country looking for help in managing food allergies will have a place to turn.

In addition to Rep. Lowey’s strong support, House Majority Leader Steny Hoyer (D-MD) was instrumental in securing House passage of the bill and spoke eloquently on the House floor about his own granddaughter’s allergy to peanuts.

“This is a wonderful first step to ensuring that the 2.2 million school-age children with food allergy are safe at school,” says Anne Muñoz-Furlong, founder and CEO of the Food Allergy & Anaphylaxis Network. “We would like to thank Congress and, most of all, our members for all their help.”

Now that the bill has been passed by the House, it will be reviewed by the Senate HELP (Health, Education, Labor, and Pensions) Committee, who will consider the bill within the coming months. Known as S. 1232 in the Senate, this bill was introduced by Sen. Chris Dodd (D-CT) on April 26, 2007. If the HELP Committee approves the bill, then it will be presented to the full Senate, and with their agreement it would go to President Bush for final approval.

“We are looking forward to working with Sen. Dodd on the Senate bill and will continue to keep you posted,” says Muñoz-Furlong.

What Will FAAMA Do?

If passed, FAAMA will provide schools across the country with uniform guidance on how to create appropriate management and emergency plans for children with food allergies. The bill will direct the secretary of health and human services to develop a voluntary policy for schools to implement measures to prevent exposure to food allergens and to ensure a prompt response if a child suffers a potentially fatal anaphylactic reaction.

How You Can Help

Senator Dodd has sent a letter to all Senators encouraging them to co-sponsor S. 1232. We are asking you to contact your Senators (by email or phone) in follow up to Sen. Dodd's letter to encourage their support and co-sponsorship of S. 1232.

Congress will soon adjourn for its summer recess, so now is the time to take action to encourage Senate support for S. 1232. You can make a difference! Call or email your Senators today!

How to Contact Your Senators

To e-mail your Senators or find appropriate phone numbers, go to: http://www.senate.gov/general/contact_information/senators_cfm.cfm

If you call, please be sure to ask to speak to the staff person who handles health issues.

If you email, feel free to download and use this sample letter for guidance. (.doc ~25 KB).

Need More Information?

Please contact our Washington Representative Courtney Gray Haupt at courtney.grayhaupt@whaonline.org if you have any questions, or send an email to advocacy@foodallergymail.org.

To read the text of The Food Allergy and Anaphylaxis Management Act, click here.

To see which Representatives have signed on as co-sponsors of HR.2063, click here.

To see which Senators have signed on as co-sponsors of S.1232, click here.

Divvies Chocolate Cupcakes!

2008-03-09T17:17:00.000-07:00

Divvies made to share creations offers dairy, egg, peanut, and tree nut free desserts for those with food allergies! Below is a recipe for their chocolate cupcake dessert!
They shared their recipe with millions on the Martha Stewart Show, and now I would like to pass it on to the FoodAllergyTalk community!

"This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler.

To ensure that your cupcakes are free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check the packaging every time a purchase is made on even a familiar ingredient, as manufacturing procedures can change."
-marthastewart.com

Ingredients

Makes 1 dozen
1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

4. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

5. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
First published: January 2008

PURCHASE YOUR CUPCAKES AND OTHER TREATS AT Divvies.com

"Our Intimate Relationship with Food - and 10 Things You Can Do to Protect Your Family"

2008-02-06T19:31:00.000-08:00

THIS ARTICLE IS FROM ALLERGYKIDS.COM

A famous French political thinker once said that the public would rather believe a simple lie than a complex truth.

The truth behind genetic engineering is extremely complex. It has been used for decades, but it is only in the last ten years that neurotoxins have been engineered into our food supply.

No one has studied the long term health implications of children consuming foods containing neurotoxins, novel proteins and allergens.

Though to look back over the last ten years, you quickly remember that ten years ago, we didn¹t have to worry about sending a peanut butter and jelly sandwich into school with our children; we didn¹t have to medicate our eight year olds to get them through the school day; and the movie, Rain Man, was all we knew of autism.

Today, at least 1 out of every 17 children under the age of three has a food allergy with at least 5 million American children suffering from this condition (though these statistics underestimate the problem since they are from 2002, over five years old).

Autism, diabetes and obesity are often referred to as American epidemics.

So what has changed?

In 1996, the United States adopted widespread use of genetically modified crops due to growing public concern over the health risks associated with the industrial spraying of insecticidal and pesiticidal toxins.

In an effort to reduce the spraying of these toxins, scientists began using biotechnology to engineer these pesticides and insecticides into the plants themselves.

As these ingredients were introduced around the world ten years ago, government agencies in Europe, Asia, Australia, Japan, Russia and 45 developed countries required them to be listed on food labels, so that consumers could make informed choices when it came to feeding their families.

In the United States, our regulatory agencies do not require these genetically engineered ingredients to be labeled.

So, unlike other developed countries, we have not been informed that almost 70% of our corn, 90% of our soy and 75% of our processed food now contain neurotoxins, novel proteins and allergens.

Today one out of every three children suffers from allergies, asthma, autism or ADHD. It appears that we have unknowingly and without informed consent engaged our children in one of the largest human trials in history.

Ten years into this human trial, our children are trying to tell us something.

Shouldn't we listen?

10 Steps You Can Take to Protect Your Family:
1) Reduce your family's exposure to processed foods
2) Eat food with ingredients that your grandmother would have used
3) Purchase organic eggs, as they are not from chickens fed corn engineered to produce its own insecticides
4) Cook with olive oil instead of butter, margarine or vegetable oil
5) Avoid conventional soy and corn products (vegetable oil, high fructose corn syrup) since most are genetically engineered
6) Look for meat and poultry that not injected with antibiotics and additional hormones
7) As recommended by the British Dietetic Association, avoid exposing infants under the age of 12 months to conventional soy
8) Consume organic foods for the first 12 weeks of pregnancy in order to reduce your exposure to pesticides (recently linked to autism and gestational diabetes)
9) Look for "rBGH-free" milk. rBGH (recombinant bovine growth hormone) is a genetically engineered, synthetic chemical hormone that is not allowed in milk in most developed countries given its link to breast and prostate cancers
10) When discussing vaccines with your child's pediatrician, especially vaccines grown in eggs, request the informational leaflets that accompany the vaccines as they discuss autoimmune conditions like food allergies in detail

THIS ARTICLE IS FROM ALLERGYKIDS.COM

VIEW A VIDEO!!! Click here

FA Drawing Contest!

2008-01-05T22:50:00.000-08:00

Allergy Alert

2008-01-01T19:37:00.000-08:00

CANADA BABY GOURMET PRODUCTS RECALL / USA Whole Foods Market expanding a recall
ALLERGY ALERT
UNDECLARED PEANUT PROTEIN OR SULPHITES IN CERTAIN BABY GOURMET PRODUCTS
OTTAWA, December 31, 2007 - The Canadian Food Inspection Agency (CFIA) and Baby Gourmet are warning people with allergies to peanut protein or sensitivities to sulphites not to consume the Baby Gourmet products described below. The affected products may contain peanut protein or sulphites which are not declared on the label.

All codes of the following Baby Gourmet products are affected by this alert:

Organic Moroccan Lamb with Couscous, sold frozen in a double poly lined bag containing 10 x 25 ml cubes. This product may contain undeclared peanut protein.
Seasonal Fruit Compote, sold frozen in a double poly lined bag containing 12 x 25 ml cubes. This product contains undeclared sulphites.
These products have been distributed in Calgary.

There has been one reported illness associated with the consumption of these products.

Consumption of these products may cause a serious or life-threatening reaction in persons with allergies to peanut protein or sensitivities to sulphites.

The manufacturer, Baby Gourmet, Calgary, Alberta, is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.

For more information, consumers and industry can call one of the following numbers:

Jennifer Broe, Baby Gourmet at 403-614-9821;

> >
Whole Foods Market Expands Allergy Alert on 365 Organic Everyday Value Swiss Chocolate Bars to All Varieties and Lots
Contact:
Ashley Hawkins
512-542-0381

FOR IMMEDIATE RELEASE --Austin, TX -- December 21, 2007 --- Whole Foods Market® is expanding the recall of the 365 Organic Everyday Value Swiss Milk Chocolate Bars with Rice Crisps with a Best If Used By date of 11/21/07, to include all varieties and all lots of chocolate bars with a Best If Used By date prior to 11/08/09. The products may contain undeclared milk and tree nuts. People, who have an allergy or severe sensitivity to tree nuts or milk, run the risk of serious or life-threatening allergic reaction if they consume these products.

Products affected by the recall are all lots with Best If Used by date prior to 11/08/09 as follows:

365 Organic Everyday Value Swiss Milk Chocolate with Rice Crisps UPC: 9948241730
365 Organic Everyday Value Swiss Dark Chocolate with Coconut Flakes UPC: 9948241731
365 Organic Everyday Value Swiss Dark Chocolate with Mint Crisps UPC: 9948241729
365 Organic Everyday Value Swiss Milk Chocolate UPC: 9948240805
365 Organic Everyday Value Milk Chocolate with Hazelnuts UPC: 9948240806
365 Organic Everyday Value Milk Chocolate with Almonds UPC: 9948240807
365 Organic Everyday Value Dark Chocolate UPC: 9948240808
365 Organic Everyday Value Dark Chocolate with Almonds UPC: 9948240809

The product was distributed to and sold at Whole Foods Market stores nationwide. 365 Organic Everyday Value Swiss Chocolate Bars are sold in 3 ounce sizes are in blue and white or maroon and white wrappers with a picture of chocolate pieces and the Swiss countryside on the front. The recalled chocolate bars have a Best If Used By date prior to 11/08/09, which is found on the back of the wrapper in a white box.

Consumers who have 365 Organic Everyday Value Swiss Chocolate Bars can return them to Whole Foods Market for a full refund. Consumers with questions may contact the company at (512) 542-0656 or PrivateLabel.CustomerService@WholeFoods.com.

The recall was expanded after subsequent testing of additional products indicated that the presence of undeclared allergens may be possible in additional lots.

"We have an extensive quality assurance process that works to insure the safety of our products. When we do find an issue, our course of action is to always put customer safety first," said Bruce Silverman, Global Vice President of Private Label for Whole Foods Market. "Hence our decision last week to immediately remove potentially affected chocolate bar skus from the shelves until this further investigation was complete."

Photos: Product labels click here

FA Writing Contest EXTENDED!!!

2007-12-08T12:39:00.001-08:00

The FoodAllergyTalk.com writing contest has been extended!!!
The deadline is now DECEMBER 16th!

Find more information about the contest here.

Submit to foodallergytalk@gmail.com

Good Luck!

-Andrea G.
FoodAllergytalk.com

FA Writing Competition 2007

2007-11-18T00:18:00.000-08:00

Food Allergy Talk.com First annual writing competition!

Children create an original story that having to do with food allergies. It can by any kind of story, as long as it's about food allergies. This story must be written only by the child in their specific age group! Winners receive Kyle Dine's original CD!

More info here: http://www.foodallergytalk.com/writingcontest.htm

LUPINE ALERT

2007-10-19T00:21:00.000-07:00

AN UNKNOWN INGREDIENT

-Lupine-

It's possible that last meal you ate contained something called lupine. If you're like most people you've probably never heard of this ingredient. It's a type of flour made from a plant in the pea family. It's also related to peanuts and that's why allergy specialists want more people to be on the lookout. Fifteen-year-old Jared Cohen doesn't take his after school snacks lightly, or any food for that matter, after two meals at different restaurants may have caused him to have dangerous allergic reactions.

"I just got these hives and everything and temperature started to rise, and I just got sweaty," he said.

Jared now knows he's allergic to peanuts and tree nuts. But it may have been fettucini alfredo that made him severely ill. The mystery is that that both restaurants say the dishes never came in contact with peanuts.

"We were scratching our heads; we had absolutely no clue," said Jared' mother, Sari Marsh.

Allergist Therese Fitzsimons was also puzzled as to why Jared got so ill. And then she saw a recent article in the journal of Allergy And Clinical Immunology. It talks about something called lupine flour.

Lupine belongs to the legume family, which includes chickpeas, lentils, white beans and peanuts.

Most people will have no problem with this ingredient, but lupine and the peanut are closely related, and it's been estimated that about 50-percent of people with peanut allergies can react to lupine. It's also possible to be allergic to lupine without being allergic to peanuts.

"Many, many people, including physicians, are not aware of lupine," said Fitzsimons.

And that's a big concern. It could be avoided if allergy patients knew to look for it or ask about it. Fitzsimons suspects lupine is showing up in imported products but may not be listed on the labels.

More commonly used in European countries, lupine can be found in foods such as pasta, cookies, pancake flour and snacks.
-Provided by NBC7 news

Click here for VIDEO AND FULL STORY

Awareness Items

2007-10-09T20:49:00.000-07:00

Purchase food allergy awareness pins, magnets, and clothes at
CafePress.com/Food_Allergies

Immunization causes allergies

2007-10-03T13:11:00.000-07:00

I am going to share a story with you regarding food allergies and the harm caused by immunization shots.

The daughter of one of my mother's friends has owned a cat for a couple months. The cat lives in their house, and the daughter loves to play with her through-out the day. The daughter has never had any allergic reactions to the cat.

Their family went on a vacation to Puerto Rico for about two weeks. When they return, the daughter broke out in welts and rashes all over her body and face after touching their cat. After figuring out that the cat was causing this reaction, the mother could not figure out why this was happening since she has never reacted any time before.

After some consideration, finally my mother figured out what caused this reaction. Before the trip to P.R. the daughter had received immunization shots!

The only conclusion we can come to is that the immunizations are harmful to the body and the shots severely weaken the immune system, causing it to become susceptible.

Soybean in Sofas!

2007-09-01T19:33:00.000-07:00

Soybean foam crops up in sofas
By: Stacy Downs
McClatchy Newspapers
Aug. 25, 2007 12:00 AM

""The hottest trend in furniture is hidden in the seat cushions.

Soybean-based foam is cropping up in sofas and chairs. The new product reduces the amount of petroleum used in polyurethane foam, the core material in cushions. The innovation comes at a time of rising concern over petroleum prices and the availability of raw materials...""

""The new type of foam was born after Cargill, the agricultural products giant in Minnesota, and the Kansas Polymer Research Center developed the product BiOH, a soybean oil.

For every 1 million pounds of BiOH polyols that replace petroleum polyols in flexible foams, 2,200 barrels of crude oil are saved.

Manufacturing soy-based polyol requires 61 percent less non-renewable energy, and soy polyol produces 36 percent less emissions...

The first generation of Preserve foam uses 10 to 20 percent soy product, about 1 to 2 pounds of soy in a standard-size sofa. Foam made with larger amounts of soy emitted an odor, said Bobby Bush, Hickory Springs' vice president of foam and environmental technology.

'It smelled like burnt popcorn,' Bush said. 'Some people thought it smelled like burnt motor oil.'""

Read the entire article:
http://www.azcentral.com/home/design/articles/0825foam0825.html

Food Allergic Child

2007-07-31T11:38:00.000-07:00

This is a great video because it proves how dangerous food allergies can be. Everyone should see this video-share w/friends and family.

See more videos.
Send in your food allergy video to share with others!

FDA panel: Food, drugs don't need nano Labels

2007-07-26T15:01:00.000-07:00

WASHINGTON (AP) -- Food, drugs, medical devices and cosmetics that contain minuscule engineered particles don't necessarily need special labeling to alert consumers, a federal task force recommends.

The Food and Drug Administration should consider each product using nanotechnology on a case-by-case basis, an agency task force said in a report being issued Wednesday. An outside expert called the recommendation a good first step.

The FDA is considering how it should regulate these products, which are made with tiny particles measured by the nanometer, or billionth of a meter. By comparison, a human hair is about 80,000 nanometers across.

Submicroscopic nanoparticles increasingly crop up in FDA-regulated products like sunscreens, glare-reducing eyeglass coatings and antimicrobial wound dressings.

The task force recommended that FDA boost its understanding of the science and improve its now-limited ability to detect nanoparticles in both the body and the products it regulates.
It doesn't call for -- and the agency says it doesn't need -- additional regulatory authority. Nor does the agency believe products incorporating the technology are inherently riskier in a way that would require across-the-board labeling.

''At this point, we lack an ability to say that nanoscale alone raises safety concerns worthy of putting on the label,'' said Randall Lutter, the agency's deputy commissioner for policy.
A nanotechnology expert said the report essential defers the labeling issue.
''The agency has got to grapple with that issue,'' said Andrew Maynard, chief science adviser to the Project on Emerging Nanotechnologies, funded by the Woodrow Wilson International Center for Scholars and the Pew Charitable Trusts.

Maynard said it's not enough to say an ingredient is in a product. Producers should disclose whether it's at a nano scale if its size causes it to act in a new or different way, he said.
In general, the FDA has sufficient regulatory authority over food additives and drugs to address any special concerns the use of nanotechnology might raise, the task force found.
But FDA authority over other cosmetics, dietary supplements and food ingredients is less comprehensive. For those products, the agency should request safety data from companies that are using nanoscale materials in those products and issue safety guidelines for those companies, the report said.

FDA commissioner Dr. Andrew von Eschenbach said he endorsed the report and its recommendations.
------
On the Net:
FDA regulation of nanotechnology: http://www.fda.gov/nanotechnology/

Source: http://www.technologyreview.com/Wire/19100/

Picture: http://www.ediblecomputerchips.com/Future.htm

New Store!

2007-07-23T15:23:00.001-07:00

I have added a new "Food Allergy Talk Store"!

There are a lot of great products to purchase to help you on your allergy journey :)

If you would like to suggest a product to be added, please do so. (Just leave a comment)

Store link: http://astore.amazon.com/foodallergyta-20

TOO MUCH Food Labeling?

2007-07-18T10:54:00.000-07:00

As I was reading an article out of the Arizona Republic, an interesting conclusion occurred...

The article explained how food labels contain "warnings" that the product may "accidentally contain ingredients" that people may be allergic to. This is great-don't get me wrong. People need to know when there are contaminations etc. Recent laws have required this.

Many are arguing that people are beginning to ignore the warnings, because it seems they are on everything. "The Labels may be losing credibility".

Personally, I think industries are printing the possible warnings simply because they are scared about becoming a victim of the "suing spree". If their food is the cause of a person's death, they know they will be sued and even tormented by the media. So why not just post possible contaminations just to be safe, even if they know they do not exist?

Seems like the domino affect is beginning to heart innocent people. Gratefully, it seems like more are beginning to take action. The Food and Drug admin. is trying to decide weather to intervene, and manufacturers are "preparing to update its own guidelines about when foods should carry the warnings".

For now, read and follow the warnings. You never know when one may be telling the truth.

Quick Facts

2007-07-16T13:26:00.000-07:00

Gluten/Wheat Facts:

The glue on stamps and envelopes contains gluten!
Wheat flour can stay airborne for many hours in a home/bakery, and can contaminate exposed preparation surfaces and utensils, or uncovered gluten-free products.
Wheat-Sensitive people should avoid eating a food that includes other flours on it's ingredient's list; because it is likley that at least some wheat will be present

Get more Facts- http://www.foodallergytalk.com/quickfacts.htm

Banana Bread Recipe

2007-07-14T16:01:00.001-07:00

See the recipe up close-
http://www.foodallergytalk.com/bananabread.htm

Enjoy!

Having problems viewing the recipe? Email me sweethorse13a@gmail.com

Childrens FA Books

2007-07-12T10:53:00.000-07:00

Help your child understand food allergies-

These great books are made just for children.

Already have one of these books? Leave a comment and let others know how you liked it!

Allergy Bracelets

2007-07-10T11:01:00.000-07:00

Stylish bracelets for the whole family.
Laurenshope.com

Dourable wrist bands for your children with severe allergies

wristbands.com.au/wristbands/allergy_wristbands.htm

~Organic Candy~

2007-07-09T11:20:00.000-07:00

Can you believe it!? Organic candy just for you :)

St. Claire's Organic Candy store

econaturalsolutions.com

Their candy is made in an allergy-free environment; Wheat-free, Gluten-free, Dairy-free, Casein-free, Soy-free, Egg-free, Peanut-free, Tree nut-free, Corn-free, and Fish and Shellfish-free.

No more Food Allergies!

2007-07-08T13:07:00.001-07:00

NEAT is the new treatment for food allergies. Using modern technology people are able to eat foods that they were once allergic to. There are no shots, and no blood tests. The treatment involves a computer (with Acupro II software) and a special electrodermal screening system. The treatment takes place outside the body.

"The Natural Elimination of Allergy Treatment (NEAT) is one of the world's most useful applications of Energy Medicine. The body has an energy system that affects all of its other systems. This physical energy can be measured with electronic devices, and it obeys some of the physical laws of electricity.Many therapies and procedures work on that energy system.This protocol uses principles from Acupuncture and Homeopathy along with computer technology to measure and influence the human energy system. [NEAT uses a] Computron computer with its software, Acupro II; an electrodermal screening system."
-Thomas Stearns Lee, NMD

After receiving treatment, my sister and I now eat some foods that we were once allergic to. This treatment has helped many people all over the world. Contact your local naturalpathic doctor for details. If you would like more information visit this page: http://www.foodallergytalk.com/treatment.htm

Are you getting label lazy?

2007-07-06T13:26:00.000-07:00

"Many Americans with food allergies are apparently ignoring warnings on labels.
About 12 million Americans are allergic to at least one type of food. A new survey found that 75 percent of people with food allergies paid attention to warnings last year. That's down 10 percent from the year before. "

Are you reading labels? or getting label lazy...

-Journal of Allergy and Clinical Immunology

Traveling? Get this translator!

2007-07-05T20:00:00.001-07:00

As I was looking for some great info to help you out, I found this great translator for those of you who like to travel. It can be impossible to go to a foreign language country when you have food allergies, but not anymore!
This site allows you to print out pages of common food allergy terms in the language that you need.
food-info.net/allergy.htm
click on your language first, then click the drop down menu to pick the language of the country you plan on traveling to.

Hope this helps out! Have fun traveling :)

Food Allergy Talk

2007-07-05T17:46:00.001-07:00

Food Allergy Talk.com helps you on your quest to learn everything you need to know about food allergies. Sign up for the free newsletter, learn about wheat, gluten, milk, eggs, corn, soy, shellfish and more!

Find where to shop for food, books to buy, support groups and more!

Talk with others on the Forum! Get help and ask questions.

This blog is a place for news, info, and to get to know me and others with food allergies. Please make sure to comment the blog entries and have fun while leaning all the information you need to know about food allergies.