Allergies

I saw a news story on Twitter about this yesterday (through @kfatweets and @allergistmommy) and just as I was about to post, NIAID emailed me this morning. Have a look at this press release:

Public Comment Sought On Draft Guidelines for the Diagnosis and Management of Food Allergy

The National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health, is seeking public comment on draft Guidelines for the Diagnosis and Management of Food Allergy. The public comment period is open for 60 days beginning March 5 and ending May 3. Health care professionals and interested members of the public are encouraged to review the guidelines and participate in the open comment period by visiting the NIAID Food Allergy Clinical Guidelines public comment site at http://www.niaid.nih.gov/topics/foodAllergy/clinical/comments.htm.

For more information, go to http://www3.niaid.nih.gov/news/newsreleases/2010/FoodAllergyGuidelinesComment.htm.

NIAID conducts and supports research—at NIH, throughout the United States, and worldwide—to study the causes of infectious and immune-mediated diseases, and to develop better means of preventing, diagnosing and treating these illnesses. News releases, fact sheets and other NIAID-related materials are available on the NIAID Web site at http://www.niaid.nih.gov.

The National Institutes of Health (NIH)—The Nation’s Medical Research Agency—includes 27 Institutes and Centers and is a component of the U. S. Department of Health and Human Services. It is the primary federal agency for conducting and supporting basic, clinical and translational medical research, and it investigates the causes, treatments and cures for both common and rare diseases. For more information about NIH and its programs, visit http://www.nih.gov.

Go to Source

This allergen-free and delicious pound cake recipe is not from me, but from a bloggy colleague and a Brooklyn food allergy mom for whom I did an in-house FA group coaching session. Fun all around.

Go to Source

I made FoodAllergyMama’s Pudding Cake recently. Jeff was super impressed with the “goo”. He commented that nobody would ever guess that this was a milk or egg free dish. It was super chocolately and delicious! Highly recommended.

We served it with a new soy ice cream we are using. Will post that next.

Go to Source

My daughters’ dance recital was this weekend and it got me thinking that many of you may be facing dance recitals, variety shows and school plays as we enter the spring season.Despite the fact that many of these shows prohibit food backstage, it does tend to be everywhere, mainly because kids get hungry during long rehearsals. Also, I’ve found that parent volunteers tend to bring snacks to
Go to Source

Remember when we talked about the retro-trend of put raw eggs in drinks to get them frothy? And how if you have an egg allergy you must tell your bartender? Well, seems the NYC DOH got wind of this eggy practice and is cracking down – forgive the pun.

New York Times: Things Get Messy When Bartenders Crack an Egg

“…on that fateful evening, an inspector from the New York City Department of Health cited Pegu Club, at 77 West Houston Street in SoHo, for serving the MarTEAni without telling the customer who ordered it that it contained raw egg. The notice said it was a serious infraction that required a court appearance… Raw eggs are among the ingredients most fervently embraced by cocktail revivalists who have sought out new techniques and circled back to classic recipes. And the MarTEAni is a signature drink at a bar that is seen as a paragon of the new cocktailians. Venturesome barkeeps are finding themselves at the intersection of public health and culinary technology. So the citation has led some mixologists to think twice before cracking a shell, and has sparked passionate dialogue — not to mention feverish texting and online outrage — over how far government should go to protect the public from itself.”

Also, a story in Nation’s Restaurant News.

Best to ALSO tell the bartender if you have any allergies, remember this cautionary tale?

Go to Source

The people at Wedderspoon sent me some Organic Honey Manuka Lozenges. Nut gluten dairy and egg free.

We have a cold running through our house, so the timing is perfect. Hubby and I enjoyed the flavour, the kids found them a little strong. I usually prefere a little more taste to foods than my kids do. They have a very clear allergy policy on their website.

Their allergy policy “Our nut-free lozenges are made in a 100% NUT FREE facility.For your peace of mind, our production facility is also free of glutens (wheat, barley, rye), sulphites, artificial preservatives, trans fats and GMO’s. In the high boil area where the lozenges are produced, there are no dairy or egg products.”

They come in three flavours Lemon with bee propolis, Eucalyptus and bee propolis and Ground Ginger.

Wedderspoon.ca
Wedderspoon.com
Full Disclosure: Blogger was feed

Go to Source

A while back Alisa from Go Dairy Free wrote an article on Starbucks becomes food allergy friendly with new natural food options

I twittered and E-mailed some of the companies that are selling products at Starbucks, some have plans on coming to Canada Starbucks, others have no immediate plans on coming.

I did find Lucy Cookies in the small snack sized packages at Starbucks. Dr. Lucy’s gluten-free cookies are made without milk, eggs, peanuts or tree nuts! I went to Starbucks with our non allergic child and enjoyed some foods with out reading ingredients, while my oldest went on a play date at a friends house. I brought her two snack sized Lucy’s Cookies for school lunches for later in the week.

The cookies received thumbs up in the school lunches that week. Although the picture has both the boxes and snack pouches, i could only find the snack pouches.

Go to Source

According to USA TODAY, colleges (public, private, large and small) are paying attention, love this!

Go to Source

Here’s what’s for dinner:

Gone All Day Stew

1 cup pasta sauce or 1 can tomato soup + 1 T. Italian seasoning
1 cup water mixed with 1/4 c. flour till smooth
1-2 lbs. beef stew meat cubes
1/2 bag baby carrots or same amount of carrot chunks
1 large onion cut into eighths
4 medium potatoes cut into chunks
1/2 c. chopped celery
1 8 oz. container of mushrooms (I’m using canned today because that’s what I have.)
2 dairy-free beef bouillon cubes
pepper to taste
1 bay leaf

Cook in a slow cooker on low all day or in a Dutch oven at 275 degrees for 4-5 hours. Five minutes before serving, add 3/4 c. frozen peas. A glug of red wine is good, too, if you have it. In the stew, I mean.

Go to Source

Welcome to the latest edition of the Living with Food Allergies Blog Carnival! I think you’ll find a great variety of articles today. Thanks to everyone who posted!Fred Lee presents Effective Treatment For Peanut Allergies In Children posted at Parenting Squad. Alice Enevoldsen presents Blondies posted at Safe and Yummy. Alice says: "I needed a brownie fix – so here’s a no-egg, no-milk, no-nuts,
Go to Source