Allergy Shmallergy

Simplifying life for families with food allergies.

An Allergy Update from Krispy Kreme July 25, 2017

A Dozen Doughnuts from Krispy Kreme sameold2010 flickr

Dozen Doughnuts from Krispy Kreme – unedited by sameold2010 via Flickr Shared thanks to Creative Commons Sharealike license

 

Krispy Kreme contacted me last week to alert the allergy community of an ingredient change.  In December 2016, they introduced a Nutella doughnut.  And starting today, Krispy Kreme will begin to offer a peanut-flavored doughnut.  [Cue the chorus of groans…]

 

So, while Krispy Kreme will no longer be safe for those with peanut or tree nut allergies, do not despair!  If you check Allergy Shmallergy’s ever-growing list of Food Allergy Friendly Bakeries, you’ll notice a number of doughnut shops that are both safe AND delicious.

 

From Krispy Kreme:

“On July 24, Krispy Kreme Doughnuts will introduce a doughnut with peanuts and peanut ingredients in our shops and other locations where Krispy Kreme doughnuts are sold. Because the safety of our customers is our top priority, I wanted you and your community to be among the first in the U.S. to know about the introduction of this ingredient to our menu.

The introduction of this specific peanut menu item at Krispy Kreme Doughnuts is new, but Krispy Kreme shops have never been allergy-free and specifically nut-free. Our shops have ingredients that can contain known allergens, including nuts. We receive ingredients from suppliers who produce products with allergens, including nuts, tree nuts, fish and shellfish. While some shops do not sell products made with nuts on the menu, because of how our products are manufactured, none of our shops are ‘nut-free.’ Following national safety guidelines, we take many steps to clean machines and surfaces in our shops, but there is the possibility that trace allergens might be found in our products. As a result, we post and label known allergens and ask guests to make sure they check the post before entering our shops and the labels before consuming.

 

For more information about Krispy Kreme’s ingredients, please visit http://krispykreme.com/Nutritionals.”

 

Best (and Worst) Practices of Some of Our Favorite Restaurants June 12, 2017

Restaurants need to pay attention to food allergies.  Aside from the obvious risk of health complications, misunderstanding of such common and serious conditions comes off as uninformed, unsympathetic, and negligent.  Sometimes even the best restaurants aren’t well-informed or trained about handling food allergy requests.  But when a restaurant gets it right, it earns a customer’s loyalty forever.  Below are some of the best and worst practices among our experiences.  I’d love to hear some examples of BEST practices from YOUR dining experiences by commenting below.

 

To understand what’s happening behind the kitchen doors, read Allergic Living’s Special Report, What Restaurants Are Getting Right and Wrong on Food Allergies.  And if you work at a restaurant, please read Simple Strategies for Restaurants to Manage Food Allergies for easy ways to improve food allergy service.

 

 

Hops (Greensboro, NC)

Hops 2015-07-20 19.37.22

The reputation of this burger joint was impossible to ignore.  And, we knew from our first year eating here that it was well-deserved.  In fact, I had been impressed that they offered gluten-free beer and buns, despite the fact that we do not eat gluten-free.

However, one night, arriving with a large group of friends, we noticed that a vegetarian burger containing nuts was added to the menu.  This greatly increased the possibility of cross-contamination for our peanut and tree nut allergic son.  We asked the server if the restaurant could clean a small portion of the grill before making my son’s hamburger. No. Could they grill his burger in a pan?  No.  Would they consider grilling his burger on a piece of clean tin foil?  No.

 

So, we walked across the street and ate there instead.  Rather than thinking flexibly, the restaurant has lost our business – not just our family’s business, but that of our entire group.

 

Miyagi (McLean, VA)

This Japanese restaurant is always crowded.  Its sushi is consistently fresh and delicious.

 

When we explained that my son had a sesame seed allergy and could not have any sesame on his order, they seemed to understand.   But it was a different story when the plate arrived with sesame seeds covering the side dish.  And the replacement was sent back on the same plate with the side dish scraped off.

 

Firebirds Wood Fired Grill (Moorsetown, NJ)

Driving down the New Jersey Turnpike, we all grew hungry and needed a break from the car.  We decided to stop at Firebirds off exit 4 on a whim.  And, what a great choice!  The food was great and the servers were extra careful with our food allergy requests.  The chef himself came over to our table to answer each question we had.

“I like to visit each table with food allergies personally,” he said, “so that you know I understand your concerns and we can discuss a plan so you know you’re eating safely.”

The chef watched his best friend deal with celiac disease and food allergies at restaurants and wanted to change that experience for his own customers.  The effort was enormously appreciated!

 

Clare and Don’s Beach Shack (Falls Church, VA)

This local restaurant is an experience unto itself.  In addition to its fun and friendly indoor ambiance, it has generous outdoor seating with a fire pit for the cool months and live music for the warmer ones.  The owners always make everyone feel warm and welcome.  Their quick response to our questions (even when that requires contacting suppliers or figuring out how to make something safe on the fly) is part of their natural, good-natured customer service.  And, it’s something we’re incredibly grateful for.

In fact, they’ve become so accommodating with and accustomed to my son’s orders that when the ticket comes into the kitchen, his meals often return to the table with a greeting from one of the owners herself.

 

Burton’s Grill (Charlottesville, VA and elsewhere)

This restaurant gets kids’ menus right.  Rather than ordering and substituting everything as food allergy families usually do, this menu allows kids (and their parents) to customize each piece.  And for those of us with dietary restrictions, that means more options, less hassle.  We still had a few questions for our server (safety of hamburger buns and fry oil) and were pleased to see the seriousness with which they sought the answers.  Such a great experience, we made a repeat visit within the same weekend.

 

Harvey Cedar’s Shellfish Co (Long Beach Island, NJ)

This is a perennial favorite for our family and friends.  A down-to-earth seafood restaurant with friendly staff is a no-brainer.  But nothing with food allergies is completely straight-forward.  As my son became more and more adventurous and we posed more and more questions about their menu, one server in particular took it upon himself to create an allergen menu with the help of the owner and chefs.  We were hugely impressed with this simple and easy to navigate menu.  It has encouraged my son to try even MORE menu items which has resulted in his love of swordfish, mussels, and lobster!

 

La Tela (Kiawah Island, SC)

We waited for 45 minutes to sit down at this popular wood-fired pizza and Italian restaurant just off Kiawah Island.  By the time we had been seated, it was late and the kids were STARVING.  We had a great time eating here a couple of years prior and were looking forward to a good meal.

When we told the waiter my son was allergic to peanuts, tree nuts, sesame seeds and sensitive to dairy (because of his EOE), a manager returned to discuss the menu with us.  She had thorough knowledge of kitchen preparations and ingredients.  As it turns out, because they use pine nuts in their pesto pizza (which contaminates the oven) only salad and plain pasta were safe for him – a HUGE disappointment.  But they were willing to prepare pasta for my son in a dedicated pot to ensure it was safe.  He was not thrilled, but we appreciated the extra step.

Unfortunately, the pasta arrived covered in sauce – something my son doesn’t like and specifically ordered against.  When we pointed this out to our server, he was clearly put out.  Annoyed and not hiding it, he said that although the kitchen could prepare another batch of pasta, it would take a very long time.  He suggested that my son just eat the meal in front of him.

The last thing you want to do is tell a food allergic child (or anyone with a medical condition) to just suck it up.  We left frustrated with our mixed experience.  While the restaurant itself was great, this visit emphasizes how much of your experience lies with the individual you are working with.  In our case: the server.

 

Sandbox (Long Beach Island, NJ)

Breakfast is tricky for those with dairy allergies.  So much of what kids want to order in the morning (pancakes, waffles, even scrambled eggs) is made with milk.  My son has become used to having fruit and bacon when we’re out at breakfast.  But on this one morning, he really wanted French Toast.  There were a lot of hurdles to overcome before we could safely order this: safety of the bread and preparation surface, can they coat it only in egg…?    Yes on all accounts.  This specially prepared French Toast – made in a separate pan – makes my son SO happy.  Sandbox’s flexible thinking makes him feel great and relaxed.

 

But, when we spoke with the owner, we experienced a funny lack of awareness.  While we complimented her restaurant at being so good at handling food allergies, she made a few insensitive comments.  We told her about my son’s many food allergies. Having been a former teacher, she said, “Oh!  I would have HATED to have you in my class!”  Later, my son asked, “What’s wrong?  Why wouldn’t she have wanted to teach me?”  Not the message you want your customers leaving with.  Also, you wouldn’t say that to someone in a wheelchair or with a serious illness.  Why say that to a child who similarly didn’t choose to have food allergies?

 

Rocco’s Tacos (throughout Florida)

Rocco’s Tacos is our Florida obsession.  My whole family loves eating at this festive and delicious restaurant.  It’s made even easier to love because across locations, Rocco’s takes food allergies seriously.  They seek out ingredients and are creative at work-arounds when necessary.  At our most recent visit in Boca Raton, the server approached us to let me know that his brother had food allergies, conveying that he understood our questions and concerns whole-heartedly.  That kind of information is so helpful when explaining what you (as the food allergy family) are looking for.

And, look!  They flag food allergy orders from the kitchen to table so that mistakes are avoided.  Love that system!

 

Sakura (Vienna, VA)

Japanese hibachi restaurants, as it turns out, can be a fantastic place to eat with food allergies.  Many do not use any dairy.  And their prep surface is diligently cleaned right in front of customers.

 

Sakura’s menu clearly states that they don’t use peanuts or peanut oil in any of its menu items.  They take time to understand the food allergies at our table and craft a careful plan to cook each meal in the proper order to ensure its safety.  When we eat with our extended family, as we often do, we need to avoid my son’s food allergies as well as my in-law’s – that means, no peanuts, tree nuts, sesame seeds, dairy, or shrimp.  They prepare everything with ease (and great skill!) right in front of us.

 

Panzone’s Pizza (Long Beach Island, NJ)

Panzone’s boasts some of the best pizza on the Jersey Shore.  But it was when we began ordering their other menu items that we realized how easy they made things for food allergic families like ours.  The owner pulled out a binder filled with ingredient lists for all menu items, including those from her suppliers.  Stock from suppliers is typically our biggest roadblock for information.  Restaurants often have no idea what is in a supplied item and cannot take the time to call to inquire.

 

Perusing Panzone’s ingredient binder allowed us to partake in items that are usually not safe elsewhere: like (cheeseless) cheesesteaks, amazing breaded wings, and fish tacos.

 

Food Allergy Retrospective: How Far Have We Come? May 17, 2017

When the term “food allergies” was first mentioned in our lives in 2005, my son was only a few months old.  Already suffering from severe, body-encompassing eczema and a family history of food allergies, my pediatrician mentioned that we’d have to approach first foods very carefully with him.  I thought she was being WAY overcautious.  Like a ridiculous amount.  I was told to avoid feeding him anything with peanuts, tree nuts, milk, egg, wheat, soy, shellfish, fish, strawberries, pork, and corn in it.  I remember thinking, who had ever heard of anyone allergic to corn?!  And, so much for Cheerios as a finger food!

 

Now twelve years later, I think about what a genius that same pediatrician was and what a long way we’ve come since that first discussion about food allergies.

 

In 2005, there were approximately 11 million Americans living with food allergies.  Today, there are 15 million. And that number is growing.  Back in 2005 there may have been 1 child with food allergies per class; now there are at least 2 in every classroom.

 

In 2005, there were no food allergen labeling laws.  Manufacturers could “disguise” ingredients under a variety of names.  If you were allergic to dairy, for example, you had to memorize over 45 different names of ingredients that contained milk protein (whey, cream, casein, lactose, curd, rennet, ghee, flavoring… read the complete list here).  There were no suggestions to include voluntary “may contain” statements.  And, manufacturers were not well informed about how to respond to customer service questions about the safety of their products.

 

In 2005, consumers had less choice of emergency medication but it was far more affordable.  A pair of EpiPens cost only about $50. Other epinephrine auto-injectors were hard to come by and Auvi-Q wasn’t even invented yet.

 

In 2005, I felt alone with my son’s condition.  I started writing about food allergies, in part, to reach out to other like-minded parents experiencing the same daily struggles and triumphs that I was.  There was no research about the psychological impact of growing up with food allergies.  I was figuring out how to parent a confident, competent kid AND how to safely navigate the world with food allergies all at once.

 

I am so thankful to you all today for being part of the Allergy Shmallergy community – for giving me feedback, reminding me that we’re not alone running into and overcoming food allergy-obstacles, and for supporting each other, helping to make each other’s lives simpler and happier.

thank-you-362164_1920 pixabay ryan mcguire

 

 

 

 

Even MORE Celebrities with Food Allergies March 2, 2017

Filed under: Uncategorized — malawer @ 11:00 am

You’re not alone if you’re living with a food allergy.  Plenty of well known people carry epinephrine too!

 

Check it out:

Just When You Felt Like the Only One With a Food Allergy

You’re Definitely Not Alone: More Celebrities with Food Allergies

 

And, here are some more:

 

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Keep reading to see Food Allergy parents…

 

 

Athletes:

Justin Morneau, Twins Baseball Player (gluten)

 

WWE Star:

Daniel Bryan (allergic to soy and is a vegan)

 

Actor:
Kenton Duty (chocolate and wheat, formerly dairy)

Ashley Tisdale (dairy)

Sabrina Carpenter (apples and peaches)

Rowan Blanchard (shellfish)

Madison Pettis (dairy)

Rio Mangini (peanuts)

 

Singers:

Ariana Grande (bananas and shellfish)

Josh Turner (gluten)

Kelly Clarkson (peanuts)

Justin Bieber (celery)

Liam Payne (olives)

 

 

Comedian/Playwright/Actor/Musician:

Steve Martin (shellfish)

 

Food Allergy Parents:

Sarah Jessica Parker & Matthew Broderick (son allergic to peanuts)

Bill & Hillary Clinton (daughter Chelsea sensitive to gluten)

Gwyneth Paltrow & Chris Martin (son allergic to gluten and daughter allergic dairy)

 

 

 

Show Them the Love this Valentine’s Day with Non-Food Fun for your Home or Classroom February 2, 2017

Filed under: Uncategorized — malawer @ 9:30 am

Valentine’s Day is around the corner!  Who doesn’t LOVE that?!  But food and candy-centric holidays pose a challenge to teachers and parents alike.  Balancing fun with food allergy safety (not to mention sugar consumption) is a tight rope walk to be sure.  In addition to safety, teachers also strive for inclusion.

Luckily, there are plenty of clever crafts and games to be played for Valentine’s Day!  Thanks to Oriental Trading, here are just a few that we LOVED!

Now is a great time to order for delivery before the 14th!  Plus, here’s a link to Oriental Trading’s coupon page so you don’t break the bank:  Oriental Trading Promo Page.

First, set a festive tone with this pin-punched foil heart garland.  It’s long enough to string against an entire classroom wall.  Or, double up for impact. My 4 year old daughter loved that they twinkled against the sunlight.  What preschool girl doesn’t love a little sparkle?!

Here is this Valentine Garland  and here are some similar options.


We ALL loved decorating these adorable Color Your Own Monster Valentine Boxes.  My son, daughter, niece and I all traded markers while we swapped stories and talked about our weekend.  This would be a great in-class activity – I forgot how relaxing easy art projects can be.  And, both boys and girls like the fun design!

And, how cute are those Valentines?!  Both the Inch Worm Valentine and the Mini Finger Valentines were HUGE hits!

This adorable fingerprint craft was simple enough for my preschooler to do.  Plus., she loved getting a little messy in the process.  Not only did this keep her attention for JUST the right amount of time, but clean up was a breeze with soap and water.  The Valentine Tree Thumbprint Poem Craft is a kit that includes supplies for 12 trees – great for a classroom activity and a keepsake parents will cherish!




To get the kids moving, why not have a airplane race?!  Whose can go the furtherest?  The highest?  Can anyone get theirs to loop?  You could keep a class busy all afternoon with these fun and sturdy Peanuts Valentine Gliders.

We’re currently working on these sweet, mobile project to bring to the grandparents. The Color Your Own Heart Mobile kit is a set – great for occupying play dates, a group of students or your own kids for an afternoon.  They are so cheerful!

If you must serve something, aim for natural foods outside the top 8 allergens (dairy, eggs, peanuts, tree nuts, shellfish, fish, wheat, and soy).  Think: popcorn (read labels, some contain milk) and colorful fruit kabobs.  You’re going to want to serve something once you check out these cute dessert plates and cups:

Red Beverage Napkins

Frosted Fun Dessert Plates

Valentine Heart Snack Cups

Happy Valentine’s Day everyone!

**This is a sponsored post. However, I only write about and recommend products that I actually use and that I believe are beneficial to the food allergy community.**

 

Understanding the New Peanut Allergy Prevention Guidelines January 31, 2017

**Not a medical professional.  As always, please discuss specific recommendations for your child with your doctor.  The below is to inform you of pediatric guideline changes and their purpose.**

 

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Earlier this month, experts from the National Institute of Allergy and Infectious Disease (NIAID) issued new recommendations to help families prevent peanut allergies.

 

While there are a lot of intricacies involved in the research and its findings, the results are clear:  early introduction of peanuts can help prevent the development of a peanut allergy.  And, that’s big news!

 

Background:

Peanut allergies (and food allergies in general) are a growing problem.  The rate of food allergy has doubled in the last 10 years alone.  And, only 1 of every 4 children allergic to peanuts will outgrow their allergy.

 

Prior to 2000, doctors didn’t give new parents much advice about feeding their infants allergenic foods (such as milk, eggs, peanuts, fish, etc).  Beginning around 2000, the general consensus was that delayed introduction might help developing immune systems handle these proteins more efficiently.  In 2008, doctors didn’t really give parents a strong direction either way.  However, that same year, researchers compared the rate of peanut allergy among Jewish kids in the UK (where they delay introduction), to those in Israel (where they feed a peanut-based snack as some of their babies’ first foods) and were stunned to see the difference.  Children in Israel had a far smaller rate of peanut allergy than their counterparts in the United Kingdom.  It became clear doctors and researchers needed to revisit their guidance.

 

Thus, began the 5 year LEAP study (Learning Early about Peanut Allergy), one of the most successful allergy trials that has been conducted to date.  It took children with severe eczema or egg allergy and broke them into two groups: one group was fed peanuts early and one avoided them.  Published in the New England Journal of Medicine, the study revealed that early introduction of peanut reduced the incidence of developing a peanut allergy by up to 80% and had lasting effects.

 

Current Recommendations:

Based on their findings, the NIAID broke down their recommendations into three categories:

 

Guideline 1:

If the baby has an egg allergy (which is inexplicably related to peanut allergy) or has severe eczema (a persistent, scaly rash associated with allergy), speak with your doctor or a specialist about testing for peanut allergy.  And, speak with her/him about best ways to proceed with introduction.

 

In their own words, the NIAID states:

“Guideline 1 recommends that if your infant has severe eczema, egg allergy, or both (conditions that increase the risk of peanut allergy), he or she should have peanut-containing foods introduced into the diet as early as 4 to 6 months of age. This will reduce the risk of developing peanut allergy.

Check with your infant’s healthcare provider before feeding your infant peanut-containing foods. He or she may choose to perform an allergy blood test or send your infant to a specialist for other tests, such as a skin prick test. The results of these tests will help to determine if peanut should be introduced into your infant’s diet and, if so, the safest way to introduce it. If your infant’s test results indicate that it is safe to introduce peanut-containing foods, the healthcare provider may recommend that you introduce peanut-containing foods to your infant at home. Or, if you prefer, the first feeding may be done in the healthcare provider’s office under supervision. On the other hand, testing may indicate that peanut should be carefully introduced at a specialist’s facility or not introduced at all because your child may already have developed an allergy to peanut.

Follow your healthcare provider’s instructions for introducing peanut-containing foods to your infant.”

 

Guideline 2:

If your child has mild to moderate eczema, peanut-containing products can be introduced beginning at 6 months of age.  Check with your doctor or specialist to confirm that his/her case of eczema is considered mild to moderate and discuss introduction.

From NIAID:

“Guideline 2 suggests that if your infant has mild to moderate eczema, he or she may have peanut-containing foods introduced into the diet around 6 months of age to reduce the risk of developing peanut allergy. However, this should be done with your family’s dietary preferences in mind. If peanut-containing foods are not a regular part of your family’s diet (and your infant does not have severe eczema, egg allergy, or both), do not feel compelled to introduce peanut at such an early stage.

Your child’s healthcare provider can tell you whether your child’s eczema is mild to moderate. You may then choose to introduce peanut-containing foods at home. However, if you or your healthcare provider prefer, the first feeding can be done in the provider’s office under supervision.”

 

Guideline 3:

If your child does not have an egg allergy OR eczema, you may freely introduce peanuts with other solid foods.

 

The flow chart and summary from Science News, spells it out clearly if you need a visual.

 

 

How DO you introduce peanuts to an infant?  Do I need to look out for anything special?

  • First feeds should be offered after you have tried other first foods (such as rice cereal) so that the baby learns to suck and swallow these news textures and to ensure that your baby tolerates these typical foods.
  •  DO NOT feed babies whole peanuts as they pose a choking hazard.  Babies lack both the teeth and the development to properly manage peanuts.
  • Once introduced, watch for 10 minutes and up to 2 hours for signs of a reaction.  In a baby, you might see: hives, cough or gasping, vomiting, you might notice they are more cuddly and needy.  If you suspect a reaction, seek immediate medical attention.
  • Once tolerated, aim for regular ingestion.  The recommended frequency is 2g of peanut protein three times a week.

 

What does 2g of peanut protein look like?

In Israel, parents feed their children a snack called Bamba – a dissolvable, airy snack that contains peanut protein.  Shaped like a Cheese Doodle, 2/3 bag of Bamba equals 2g of peanut protein.  To begin, you can crush the Bamba and mix it with water to feed.

 

spoon-of-peanut-butter-robinmcnicoll-flickr

photo by robinmcnicoll via Flickr – unaltered and posted according to Creative Commons Attribution 2.0

If you’d like to use peanut butter, 2g of peanut protein is equal to 2 tsp or 1 household spoon (as in, from your utensil drawer).  Mix SMOOTH peanut butter with hot water and COOL.  You can then mix it with fruit or vegetable puree before serving.

 

Two grams of peanut flour or protein is equal to 2 tsp.  Again, these can be mixed with fruit or vegetable purees.

 

(Peanut containing cereals were not specifically recommended because of the varying levels of peanut protein as well as sugar and sodium content by brand.)

 

A few notes: 

For those of you, like me, whose children are already allergic.  This is not instruction to begin feeding them peanuts.  DO NOT!

 

And for those of you, like me, who read these guidelines and felt guilty about eating peanuts during pregnancy and breastfeeding… or NOT eating peanuts during pregnancy and breastfeeding…  or delaying introduction (as we were instructed at that time):

 

You did not cause your child’s food allergy.  There IS no single cause of food allergies.  As Dr. Matthew Greenhawt of Children’s Hospital Colorado kindly offered, “This was nobody’s fault.  You followed the best data at the time.  Your avoidance didn’t cause [your child’s] peanut allergy.”  I’ll be honest, I welled with tears hearing this from an allergist.

 

This exciting news represents a paradigm shift in the prevention of food allergies.  Here’s hoping that future generations won’t be plagued by the same number and severity of cases!

 

Download NIAID’s full recommendation report here:  Addendum Guidelines for the Prevention of Peanut Allergy in the United States.

 

Auvi-Q’s Returning to Market With an Innovative New Approach January 23, 2017

Oh, happy day!

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Auvi-Q is coming back to market on February 14, 2017!

As many of you already know, Auvi-Q is an innovative, FDA-approved epinephrine auto-injector that is about the size of a deck of cards.  Auvi-Q was invented by twin brothers, Eric and Evan Edwards, who suffered from severe, life-threatening food allergies as children. Eric Edwards, an MD, and Evan Edwards, an engineer, teamed up as adults to invent this unique and effective life-saving device.

 

This product has a very valuable place on the market:

  • It fits in your pocket – making a great choices for dads, preteens and teens;
  • It speaks the instructions, step-by-step – reducing the worry over training and operation;
  • Auvi-Q’s needle retracts immediately after injection, mitigating the possibility of lacerations and making it safe to handle.

 

But that’s not even the best part.  Not only are Eric and Evan patients, they’re also food allergy parents who understand the needs of our community from a unique, first-hand perspective.  After speaking to patients and considering their own family’s needs, they wanted to ensure all families had access to and could afford their product.  So they are introducing AffordAbility, a first-of-its-kind program under which the vast majority of patients (including those with high deductibles) can obtain Auvi-Q for $0.  And, not only will the product be free for so many patients, but Auvi-Q will also be available for direct-delivery to your home (in most cases, in less than 48 hours in insulated packaging).

 

The makers of Auvi-Q, kaléo Pharma, wanted to remove as many of the barriers families face in order to ensure that the patients who needed this life-saving medication would be able to obtain it.  No family should have fear they are unprepared to help in a life-or-death severe allergic reaction such as anaphylaxis.

 

The Auvi-Q website is a wealth of information: Auvi-Q.com.  Please refer to it for further questions the device, prescription, the AffordAbility program, and direct delivery service.