Allergy Shmallergy

Simplifying life for families with food allergies.

What is Lupin Allergy and Why You Should Care June 26, 2017

Lupin allergy is on the rise.  But most people haven’t even heard of lupin in the first place.    Travelers to Europe, Australia, Canada, the Mediterranean and even the U.S. should become familiar with it.  So should those who are gluten-free as well as those who have a peanut or soy allergy.

 

Read the article I recently wrote for the Allergy & Asthma Network, entitled “Why Is Lupin Allergy Becoming More Common?” to find out what lupin is, where it is found and who is most at risk for a reaction.

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Why Is Lupin Allergy Becoming More Common?
from the Allergy & Asthma Network dated June 14, 2017

 

Have you heard of lupin? Don’t feel bad; most Americans haven’t heard of it either. But that’s likely to change.

 

What is lupin?

Lupin (or lupine) beans are legumes – putting them in the same plant family as the peanut. Lupin beans are high in antioxidants, dietary fiber and protein and low in starch. And like all legumes, they are gluten-free.

Lupin beans are commonly used in Mediterranean cuisine. Sometimes ground into flour and blended into regular wheat flour, lupin is also widely used in Europe and Australia. There, lupin is frequently found in baked goods and pastas as well as breads, sauces, beverages (such as beer) and meat-based products like sausage and hamburgers.

Lupin is showing up in the United States as well. It appears most often as a substitute for gluten or soy in free-from products as well as replacement for genetically modified ingredients and animal proteins (primarily dairy and egg).

 

Can you be allergic to lupin?

Although not one of the “Top 8” allergens, lupin is beginning to make headlines in the food allergy world. For many, eating products containing lupin is completely safe. However, for a few, lupin can trigger an allergic reaction. The odds of having a reaction are higher if you already have a peanut allergy. This is called cross-sensitivity.

There is no evidence that lupin allergy is more severe than other allergens. Like all allergic reactions, symptoms vary. Those who are allergic to lupin have reported reactions ranging from hives, swelling of the lips and face, to gastrointestinal and respiratory distress, and cardiovascular issues.

 

Do manufacturers label for lupin?

Due to the frequent use of lupin in European and Australian packaged goods, coupled with reports of allergic reaction, manufacturers in the European Union are required to label for lupin. But this requirement is voluntary in places like the United States, Canada, Australia and other parts of the world where you may find lupin listed among other ingredients without special emphasis. U.S. laws and regulations only require labeling to highlight the Top 8 allergens.

Those allergic to lupin or unsure should be careful of unlabeled, over-the-counter baked goods like pastries sold at a bakery, bread rolls served at a restaurant or beer at a local pub.

 

Other names for lupin are:

  • Lupin Bean/Flour
  • Lupine Bean/Flour
  • Lupin Seed
  • Lupini
  • Termes
  • Altramuz
  • Tarwi
  • Termos

While lupin is currently popular in Europe, its presence is increasing in the United States and elsewhere. As the demand for gluten-free and other free-from goods grows, so may the use of lupin.

If you are concerned you may be allergic to lupin, speak to your board-certified allergist to discuss level of risk, testing and prevention strategies. Avoiding the allergen is the only way to prevent an allergic reaction.

 

 

 

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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)

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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.

 

Simple Strategies for Restaurants to Manage Food Allergies June 6, 2017

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Dining out is stressful for those with food allergies.  Very stressful.  We carefully put our lives in the hands of wait staff, cooks and chefs in order to participate in the social aspects that surround food.  A well-educated waiter, manager or chef can create life-long patrons of a food allergic customer.  Negligent or ignorant staff could send that same customer to the hospital (or worse) and impugn their business’s reputation.

 

When dining out goes well, it’s the backdrop of a happy memory (and stomach!).  But when restaurants get it wrong, they don’t just lose a food allergic customer; they lose that person’s entire family and friends.

 

So many pitfalls surrounding food allergies at eating establishments could be easily avoided.

 

Food Allergy Training

It all starts with thorough training.

 

Food allergies and food preferences are NOT the same thing.  Understanding the consequences of ingestion in both cases is important.  Wait and kitchen staff also need to understand what each food allergy means.  I can’t tell you how many times we announce my son’s dairy allergy only to have the waiter return and assure us the meal we inquired about is, in fact,  “gluten-free” or doesn’t have any eggs in it.  This is both unhelpful and makes a customer feel as if the staff doesn’t understand food very well – not to mention food allergies.

 

 

In addition to reviewing how to handle a food allergy request in the kitchen, it’s important to relay some of these solutions to the waitstaff.  They should be able to help the customer think creatively and to reassure them that your restaurant understands their concerns and can prepare a safe meal for them.

 

At one restaurant 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.  We asked 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.  Instead of thinking flexibly, the restaurant has lost our business – our entire group will not eat there any longer.

 

Conversely, we’ve found a breakfast place that will make my son’s french toast both without milk and cook it in a separate pan to ensure it’s safe.  All done with a smile.

 

 

Prep Waitstaff to Handle Common Questions

In addition to giving waitstaff information about what can and cannot be accommodated in your restaurant’s kitchen, arm them with information about your dishes.

 

If there are only 3 dishes with tree nuts, highlight those items.  Perhaps the kitchen stocks (but does not advertise) gluten-free pasta.  Sorbet does not contain dairy – be sure to point that out!

 

Practice Answering the Customer/Understand their Perspective

 

Give waitstaff, cooks, chefs and managers time to practice responding to customer concerns.  Those with food allergies often feel as if they are imposing on others by asking a lot of questions and getting reassurances that they can eat safely.  In short, they sometimes feel as if their food allergy is an imposition.

 

Restaurants can and should respond with patience and kindness – reducing the stress of dining out and increasing a customer’s positive experience.  But sometimes, they don’t:

 

At one Italian restaurant, there was only ONE item on the menu that would up being safe for my son.  When we mentioned to the waiter that we had asked for it without sauce, he responded poorly.  After making it seem like a huge hassle to redo, he basically suggested my son just suck it up.  Wrong message.

 

You’ll read many more examples in Shmallergy’s upcoming post, Best (and Worst) Practices of Some of Our Favorite Restaurants.

 

Supplier Lists/Binder of Ingredients

Keep a binder (be in digital or paper form) that contains the ingredients of each item used in the kitchen as well as supplier information.  Remember to keep it up-to-date as suppliers and dishes often change.  This makes both checking ingredients as well as seeking answers to food safety questions much simpler.  We’ve flipped through many a supplier/ingredient book which has added a great amount of reassurance to our dining.

 

Another option is to create an allergen menu which allows waitstaff and/or diners to easily reference to allergens.  One restaurant we eat at regularly created one after my son began asking his own food allergy questions.  It doesn’t have to be fancy; just reliable.

 

 

These simple strategies to understand and accommodate food allergies will forge lasting relationships with customers and will enhance your restaurant’s reputation for service.

 

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

 

 

 

 

Best Allergy Blogs of 2017 May 8, 2017

allergyBANNER

 

Healthline compiles a list of each year’s best allergy blogs each of whom serves as a valuable resource to its readers.

 

Allergy Shmallergy is once again thrilled to be on this list and amongst such fantastic company.  I’m an avid reader of many of my co-honorees!

 

Thank you to those at Healthline for being an excellent resource to us all.  And congrats to all those on the list!

 

Click here to check out all the wonderful and motivated writers, advocates and innovators who are trying to make life better and easier for those with food allergies.

 

 

Identifying and Recognizing Emotions May 2, 2017

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As parents, we’re reliant on our children to express themselves.  And as food allergy parents, knowing how they feel is our best barometer for understanding how our kids are handling their food allergies, what’s going on around them vis-a-vis food and friends and what’s on their mind.  And, in order to do that, kids must first be able to recognize and identify those emotions.

 

But how (and when) do we begin?

There’s no such thing as too young to start this conversation.  Whether your kids are 2 or 22, getting in touch with how you’re feeling at a given moment can clarify almost any situation, reduce stress and make way for better decision-making.

 

Here are a few ways to get started:

1.  Puts Words to Feelings:  Let your children know that their emotions have names.  Point out those feelings as you see them.  “It looks like doing art makes you feel calm;” “When your brother takes your toys without asking, that makes you angry;” “Wow, you are really excited about going to the zoo today!”

 

2.  I Second that Emotion:  My own daughter (now 4) gets upset and will say, “I am feeling so mad right now!”  This leads me to a second point: validate their feelings.  Praise your children when they express themselves verbally.  When my daughter tells me she’s mad I usually respond by saying, “I’m sorry you’re mad about something.  BUT, I’m really proud of you for letting me know how you’re feeling.”  This lets her know that being mad is okay.  And, it encourages her to keep talking to me about her emotions.

 

3.  Read, Discuss, Repeat:  Books are great tools for learning and describing emotions as well as helping your child identify the feelings of others.  Some great books to start with are:

Today I Feel Silly, by Jamie Lee Curtis

In My Heart: A Book of Feelings, by Jo Witek

The Color Monster: A Pop-Up Book of Feelings, by Anna Llenas

The Way I Feel, by Janan Cain

 

But you don’t need a special book to talk about emotions.  Even when reading a child’s favorite, you can help him/her explore and identify how the characters are feeling.  Ask them, “How do you think Madeline felt when she fell from the bridge?”  “Is Trixie happy when she realizes she lost her lovey?” “What is Harry thinking and feeling when he’s living at the Dursley’s?” “How would you feel if you were a firefighter headed to a fire?”  With older kids, you can even pause a movie or TV show and chat about what a character might be experiencing psychologically.

 

4.  Touch Base:  Don’t ignore opportunities to check in with your child about their food allergies.  Parents often need to walk a fine line between acknowledging the pain, exclusion and frustration and keeping things *positive*.  We are quick to brush aside things that cause our kids pain and sadness and paint it over with positivity and sunshine.  But we need to recognize and call out those negative emotions too – because regardless of our rose-colored glasses, our kids are likely experiencing all of the emotions (good and bad) that come along with food allergies.

 

Recently, when my 12 year old son and I learned that his number one favorite treat, Krispy Kreme doughnuts would no longer be safe for him, we stopped to talk about it.  He acknowledged how insanely frustrated he felt and how disappointing this news was.  He felt depressed and disheartened – not over a doughnut exactly but rather over another example of food options that more-often-than-not shrink and exclude him.  After mockingly shaking our fists in rage and putting a name on everything he was feeling, my son was able to move on emotionally and focus on other special desserts he could look forward to.

(more…)

 

Managing Food Allergy Anxiety April 20, 2017

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According to a study out of the Children’s Mercy Hospital in Kansas City, Missouri, children with food allergies are more likely to experience anxiety and depression than their non-allergic peers.  And, the more foods they are allergic to, the more likely they are to internalize those feelings of helplessness and vulnerability.

 

How does anxiety present itself in children?  What are the signs parents should look for?

Because children often lack the ability to identify the source of their stress and articulate their feelings clearly, anxiety tends to present in a number of different ways.  Some of these include:

  • stomach aches
  • headaches
  • clinging
  • avoidance: not wanting to go to events or school
  • changes in sleep and eating
  • tearfulness
  • daily persistent worries

 

Periods in a child’s development also make them more susceptible to anxious feelings; such as ages 7-10 when kids are old enough to understand serious health risks but are still too young to manage their fears efficiently.  Similarly, pre-adolescents (tweens ages 10-14) typically develop an awareness of germs, disasters and things that could possibly go wrong, making this age range primed for feelings of nervousness and worry.

 

What can parents do to help their children manage their anxiety?

  1. First and foremost, parents need to model calm. (More on that below…)
  2. When speaking about their food allergies, frame risk in a positive way.  For example, “reading ingredient labels, asking questions and carrying your epinephrine will help keep you safe;” “eating peanuts may make you feel sick;” “having regular cheese can make it hard for you to swallow and breathe…”.  DO NOT talk to kids about death, dying or their mortality.
  3. Give them words for their emotions so that they can express themselves and relieve some of that private, pent-up worry.
  4. Validate their feelings.  Anxiety about food allergies can spill over into more generalized anxiety.  Their fears and perspectives are real to them.
  5. Tell your child a story about a time you had anxiety.  And, if possible, maybe something you did to overcome it!
  6. Explain to your child that everyone experiences some level of anxiety.  It’s a normal part of being human.  But when it becomes overwhelming we need to talk about it to help let it go.
  7. Encourage your daughter or son to socialize with friends and family.  Being with others is a great distraction and reminds them of the support that surrounds them.
  8. Teach them skills to relieve stress, such as breathing techniques, getting out to exercise, or compartmentalizing the discussion of food allergy worries to 10 minutes a day and then moving on.  These are important techniques for life!
  9. Reassure your child that they are in good hands, both at home AND away, like at school, at grandma’s, etc.  Kids need to know they are secure and that those in charge know what they’re doing.
  10. Empower them!  Practice what to say to their friends, family, teachers, and restaurant staff about their food allergies.  Teach them what to do in case they suspect they’re having an allergic reaction.  Work together to read ingredient labels and manufacturing warnings.  Allow them to ask questions at the doctor’s office. The more capable they feel, the more in control they will be!

 

What about us?  

As food allergy parents, we – too – are familiar with the stress and anxiety related to the management and realities of food allergies.  It is as, OR MORE, important that we manage our own anxious feelings as parents so that we can be a model of calm and security for our kids.

 

Anxiety – in all forms – clouds good decision-making (it’s science!).  Keeping worries in check allows us to be more effective parents by approaching decisions and assessing situations with cautiousness and calm.

 

When adults feel out of control, they tend to overcompensate.  This primal need to protect our children kicks into overdrive, leaving parents spinning their wheels in a world they cannot sanitize or make safe enough.

 

Kids tend to absorb the perspective of their parents and they can become frightened if adults around them are very stressed or scared.  Therefore, it’s critical for parents to adopt a healthy attitude towards food, food allergies and the greater world to help their children manage their own food allergies.

 

What can we do to keep ourselves calm?

  1. Find support.  Connect with other food allergy parents or spend time with understanding friends.  Socializing reminds us that we’re not alone with our concerns.  Feel free to use Allergy Shmallergy’s Facebook page to post questions or connect with like-minded parents.
  2. Arm yourself with information.  Familiarize yourself with food labeling laws, causes and symptoms of a reaction, and your emergency action plan.  If you can, learn to cook!  In short, empower yourself!
  3. Adopt simple solutions for your food allergy hurdles.  Resist the pressure to be the perfect baker, for example, and focus on surrounding your child with LOVE.
  4. Trust in others who’ve shown understanding towards food allergies.  A lot of food allergy parents only feel their child is safe when he or she in in their total control.  It’s important to let go a little and let others help.  If you’re at a friend’s house, let the host find a safe snack  – you can still approve the ingredient list, but it will give you a window into their decision-making abilities.  Let your child’s teacher become his or her food allergy-ally while they’re at school.  Every child needs a village.  More importantly, every parent needs one too.
  5. Prepare and approach food-related situations with CAUTION without assuming CATASTROPHE.
  6. Get out and exercise.  Talk a nature walk.  Have a date night.  Be sure to find outlets and activities that bring you joy.