Response to Uber Eats Super Bowl Commercial February 8, 2024

On behalf of the 32 million Americans living with life-threatening food allergies as well as the many people who love and care about them, AllergyStrong expresses its sincere disappointment in Uber Eats’ upcoming Superbowl ad.  In it, Uber Eats uses food allergies as part of a comedic set-up which places a life-threatening medical condition at the butt of the joke. This tired and insensitive scenario uses people who live with this anxiety-producing condition for a laugh. 

Uber Eats’ ad depicts someone with a food allergy forgetting that there are peanuts in peanut butter. Broadcast to the largest television audience of the year, this “joke” comes on the heels of the widely-publicized food allergy death of an adult in Connecticut – due to a food that was improperly labeled but which contained peanuts.

Not only isn’t this funny, but it doesn’t seem prudent for a company who would like its reputation to be associated with safe and accurate food delivery.  Currently, 1 in 4 families are affected by dietary restrictions. And 2 kids in every classroom as well as more than 10% of adults have a food allergy.  That means with 100 million expected to watch the Superbowl on Sunday night alone, at least 11 million adult viewers of this commercial may be offended by this ad and it will likely be viewed negatively by 25 million or more households.

Anyone can acquire a food allergy to any food at any age – including food that you have eaten safely your entire life.  We don’t joke about cancer which is similarly foreboding and life-changing…  Unfortunately, “comedy” like this diminishes the very real risks people with food allergies face on a daily basis and the terrifying experience of anaphylaxis. (Their tiny, faded, cheeky disclaimer does not offset the damage already done. Clearly if they needed a disclaimer, they may have wanted to rethink the premise of the segment.) By minimizing the experience of life-threatening allergies, Uber Eats will contribute to the misunderstandings, misconceptions, mistakes, and bullying that cause so much harm and have proven to be fatal.  

Surely, there are far more clever ways to have played out this laugh than at the expense of people already suffering…. Unfortunately for Uber Eats, they’ve approved an ad that’s likely to offend millions on TV’s biggest night, in front of the most eyes possible. 

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AllergyStrong stands with the 32 million Americans and hundreds of million more worldwide living with food allergy and related conditions. AllergyStrong remains committed to protecting people with food allergies and other dietary restrictions and increasing access to education and critical resources for underserved communities.

Can I Safely Get a Flu Vaccine with an Egg Allergy? October 15, 2021

Flu season is upon us and it’s poised to spread like wildfire once again. Patients who are allergic to eggs want to be protected from the affects of the flu, but worry about the risk of anaphylaxis from the ingredients in the vaccine. Those of us with an egg allergy face the same challenge each fall: Can we safely get a flu vaccine?

Myth Busting

Concern about egg allergy and the flu vaccine is one of the many myths that surround vaccines that we can easily dispel. YES, you can get your flu shot even if you have an egg allergy. The amount of egg protein that might be in the shot is too little to trigger a severe reaction according to allergists and the CDC. If you also have asthma, it becomes even more important to get vaccinated as asthma can lead to more discomfort and serious complications.

Another myth worth dispelling: You cannot get the flu from the flu vaccine. The vaccine does not contain a live virus; the live virus used to produce the vaccine is killed, broken up, and purified to make the vaccine. This means, the flu shot does not have any ingredient in it that can make you sick or spread the virus as was previously thought. The components of the vaccine allow your immune system to form antibodies that will be ready to attack should you be exposed to the real thing.

A Little History

Vaccines have been produced using egg for more than 70 years.

When the flu vaccine was first introduced in the early 2000s, it contained a small amount of egg protein. At that time, doctors were concerned that those with an egg allergy might have a reaction. They were particularly worried that the nasal spray delivery method might overwhelm the immune system and trigger a response. For that reason, they used to recommend the injectable flu vaccine followed by a 15-30 minute observation period for anyone with an egg allergy.

…the scientific community has noted that only 1.31 people in 1 million will react [to the flu shot]. That’s 0.000131% for perspective. You have better odds of being hit by lightning.

Where We Are Today

Things are different today. Although the flu vaccine still contains a very small amount of egg protein (ovalbumin), studies have examined the use of both nasal and injectable flu vaccine in allergic and non-allergic patients and have recorded almost no reaction for those with an egg allergy. In fact, the scientific community has noted that only 1.31 people in 1 million will react. That’s 0.000131% for perspective. You have better odds of being hit by lightning. That’s great news!

There are some who react to vaccines. In the last 10 years, there have been several studies that have shown that most of these reactions are caused by another component in the shots, not the trace amount of egg.

As such, the CDC encourages those with an egg allergy to get the flu vaccine and no longer recommends an observation period. Now, you can get your flu shot and be on your merry way!

Severe Reaction to Eggs in the Past?

No worries! The CDC still recommends patients with a history of severe reaction get a flu shot, but they suggest doing so in a medically supervised environment. That could be at a clinic, doctor’s office, hospital, outpatient facility or anywhere else where healthcare professionals can respond to an allergic reaction in the unlikely event one should occur.

The CDC defines a severe reaction as any symptom other than hives, particularly cardiovascular (fainting, lightheadedness, etc), respiratory (wheezing, coughing, etc) as well as any reaction requiring epinephrine.

In Short/Recommendations

• Doctors recommend that patients with an egg allergy get their flu shot.
• If you have an egg allergy, the chances of having a reaction to the flu vaccine are incredibly low.
• Both the flu shot and the nasal spray vaccine are safe for those with egg allergy.
• Most patients with egg allergy no longer need to be monitored following their vaccine unless instructed by their doctor.
• **If you have had a severe reaction to egg, be sure to get your flu shot in an inpatient or outpatient facility.**
• The flu vaccine protects patients from serious illness.
• If you have asthma, the flu shot is important to keep you from experiencing complications from the flu.
• **If you have reacted to the flu vaccine in the past, talk to your healthcare provider before getting your next shot.**

Questions?

For more information, please see the CDC’s page Flu Vaccine and People with Egg Allergies.

Symptoms of the Flu

Should you experience any of the following symptoms, please stay home and call your doctor.

Symptoms of the flu – which range from uncomfortable to dangerous – can vary:

• Fever/chills
• Cough
• Sore throat
• Runny or stuffy nose
• Muscle or body aches
• Headaches
• Tiredness
• Vomiting and diarrhea, *this is more common in children than adults

The Myth of the “Mild” Food Allergy March 1, 2021

Patients and caregivers describe their food allergies in all sorts of ways, but there’s only one term that worries healthcare providers: mild.

Patients often list off their food allergies, distinguishing one from the other by stating, “I’m allergic to peanuts and have a MILD allergy to sesame.” or “I’m allergic to egg and have a life-threatening allergy to dairy.”

Statements like these are very concerning to healthcare professionals. They know something they wish EVERYONE did: there is no such thing as a “mild food allergy.” ALL food allergies have the potential to be life-threatening.

“Mild” and “severe” are words to describe allergic reactions. Reactions come in all forms and they CAN be mild. But it is impossible to know when a mild reaction will snowball into a severe, life-threatening one, called anaphylaxis.

When patients experience some of the less severe reactions to food – such as hives, swelling, itching or an upset stomach, for example – they believe that this will always be their reaction to that particular food. People often confuse their mild reaction for a mild food allergy. This mistake is certainly understandable, but it leaves patients, caregivers, teachers, chefs and waitstaff underprepared when a life-threatening reaction does occur.

Unfortunately, severity differs from one reaction to the next. And even doctors cannot predict how a patient will react to an allergen. Not only do reactions vary between different patients with the same food allergy, but reactions can differ from day to day in the same patient to the same allergen from one reaction to the next. This is why doctors recommend that patients strictly avoid their allergens and ALWAYS CARRY two epinephrine auto-injectors with them at all times.

There’s a saying in the food allergy world that sums it up:

“Past reactions do not predict future reactions.”

In short: each food allergy is as serious as the next – and every one can turn dangerous with the next bite. This is not to stoke fear, but rather a call to be vigilant about reading labels, take proper precautions, carry your epinephrine and follow your individualized emergency action plan should you have a reaction.

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As a reminder, here are the symptoms of an allergic reaction.

Mild SYMPTOMS include:

• Sneezing
• Runny nose
• Itching (often in the mouth, nose, and skin)
• A FEW hives
• Localized rash/redness
• Mild nausea/stomach discomfort

More severe symptoms include:

• Trouble swallowing/Throat tightening or closing
• Trouble breathing
• Wheezing/coughing/hoarse
• Feeling dizzy/faint
• Skin turning blue/low pulse rate
• Significant swelling of the mouth, tongue or lips
• Repetitive vomiting/diarrhea
• Widespread hives or rash
• Sudden anxiety/sense of danger

If you experience any severe symptoms or are in doubt, administer the epinephrine auto-injector and call 911 immediately.

The Right Diagnosis for Food Allergies: IgE vs IgG Tests March 8, 2019

When you suspect that you or a loved one has a food allergy, you’ll want to get an official diagnosis.  More and more, patients are seeing offerings and advertisements for IgG test kits that claim to identify food allergies and sensitivities.  But what are they?  And, is that the correct test for diagnosing a food allergy?

What is an IgG test?

IgG tests  – known as food sensitivity tests – measure your immune-antibody response to foods.  Specifically, it measures something in your immune system called immunoglobulin G – the body’s most abundant antibody that protects against bacterial and viral infections. These kits require a blood sample (sometimes through a fingertip) that gets mailed back to a laboratory to evaluate.  Kits test against around 100 food products and food additives, sending you back results and recommendations.

How does IgG fit in with food allergies?

It doesn’t.

According to Dr. Dave Stukus of Nationwide Children’s Hospital, IgG cells are more of a memory antibody – they don’t predict food allergy or food intolerance.  Instead, IgG cells are a response of the immune system after the body has been exposed to a food.  It’s no wonder some people get results many items long – it indicates they have a varied diet, but does not suggest food allergy nor food intolerance.

According to the American Academy for Allergy, Asthma and Immunology (AAAAI):  “IgG and IgG subclass antibody tests for food allergy do not have clinical relevance, are not validated, lack sufficient quality control, and should not be performed.”

 

The European Academy of Allergy and Clinical Immunology says the presence of IgG4 antibodies “should not be considered as a factor which induces hypersensitivity, but rather as an indicator for immunological tolerance… In conclusion, food-specific IgG4 does not indicate (imminent) food allergy or intolerance, but rather a physiological response of the immune system after exposition to food components. Therefore, testing of IgG4 to foods is considered as irrelevant for the laboratory work-up of food allergy or intolerance and should not be performed in case of food-related complaints.“

In other words, they don’t recommend it as a diagnostic tool for food allergy or intolerance because it may result in unnecessarily avoiding healthy foods and cause undue stress and anxiety.

What is an IgE test and how does it differ from IgG?

Not to be confused with IgG tests, IgE tests are associated with food allergy and allergic responses.  An IgE test measures immunoglobulin E, the antibody responsible for initiating and perpetuating an allergic reaction.  It is measured through a blood test and the results are given as a number to indicate your likelihood of being allergic.

Are there other diagnostic tests?

Skin Prick Food Allergy Test – via AllergyStrong

Yes.  Skin prick test are also often used.  The skin is lightly irritated with a liquid form of various allergens.  If allergic, the skin will develop a hive at each allergic location.  The size of that hive will remeasured and recorded.

(*Both skin prick and IgE blood tests have high false positive rate – so your doctor will compare the results with your medical history and advise you from there.)

The gold standard of testing for food allergy remains the oral food challenge.  Under medical supervision, a patient is given small, then increasingly bigger amounts of an allergen, and monitored for signs of reaction. If they show no signs, it means their body tolerates that food and they are usually not considered allergic.  If they react, it means their body does not tolerate the food, they are considered allergic and that food should be avoided.    [To learn more about Oral Challenges, read What is an Oral Food Challenge and How to Prepare]

A promising new technology brings a new diagnostic test to the market (now available as of May 2022): Allergenis’ Peanut Diagnostic service takes a new approach by looking at epitopes.  Epitopes are the receptor site on an antigen that attaches to an antibody – this is how (and where!) the food communicates with the immune system.  Allergenis’ Peanut Diagnostic service boasts 93% accuracy and offers patients a window into how allergic they are.  This test can be ordered from Allergenis directly or conducted in conjunction with your allergist.

If you suspect you or someone you know has a food allergy, be sure to talk to a doctor and get the right test so that you can make healthy decisions about how to stay safe and feel great.

Do You Have Oral Allergy Syndrome? April 13, 2018

When I first met my husband, he was such a carnivore he used to joke that the only way he’d eat a vegetable was via pizza.  He also told me that he was allergic to raw fruits and vegetables. All raw fruits and vegetables.  Needless to say, I was skeptical.

 

When I joked to our allergist that my husband was peddling his “allergy story” as an excuse to eat more steak, the doctor and nurses just stared.  Instead of laughter, they gently whispered that what he was experiencing was a real thing called oral allergy syndrome.  The joke was definitely on me.

 

Oral Allergy Syndrome (OAS) is experienced by so many people – as many as 1 in 3 people with seasonal allergies – that it is likely the most common form of food allergy in adults.  Those with OAS react to certain (usually fresh) fruits, vegetables, and nuts usually at the same time they have hay fever and environmental allergies. In other words, if you suffer and sneeze when the spring pollen comes blowing in, you may experience itchy ears and lips when you eat almonds, peaches or carrots.  This is not considered a separate food allergy but rather a cross-reaction from the weed and tree pollen found in fruits and other plant-based foods in a distant form.

 

 

Sufferers of oral allergy syndrome may notice that they experience symptoms more frequently during spring pollen season.  Some sufferers may ONLY experience symptoms during peak periods of pollen and some experience them year-round.

 

OAS symptoms tend to occur within moments of eating a trigger food.  Symptoms of oral allergy syndrome include:

• Itching or burning of lips, mouth, ear canal, or throat;
• Swelling of lips, tongue or uvula;
• Eye, skin and nose reactions are common;
• Tightness of the throat;
• If the allergen is not digested fully, it may delay releasing histamine resulting in vomiting, diarrhea, indigestion, and/or cramping;
• Rarely, wheezing, vomiting, hives and/or low blood pressure.

Oral allergy syndrome rarely results in anaphylaxis – the most severe form of food allergic reaction.

 

An allergy to certain pollens can correspond to oral allergy syndrome to certain foods.  See the chart below to explore which pollen (and their variants) are found in which foods.

 

If you believe you experience OAS, you should make an appointment with an allergist to confirm your suspicions and rule out a true food or latex allergy.  As you lead up to your doctor’s visit, it’s a great idea to begin a food journal to chart and track symptoms which may relate to this condition.  Once at the allergist’s office, you can expect them to go over your food diary, symptoms, your personal medical history and – if necessary – give a skin prick, blood test or set up an oral food challenge.  As with a regular food allergy, an oral food challenge is the gold standard for diagnosis.

 

Treatment options are similar to those for environmental allergies since they are interrelated.  Allergists may suggest that you avoid your trigger foods or eat them only when they are cooked for a certain length of time at a certain heat (since this alters the protein that sets off an allergic reaction).  In some cases, a doctor may treat the environmental allergy with antihistamines or steroids and occasionally will prescribe an epinephrine auto-injector in case of severe reaction.  Be sure to ask your allergist about immunotherapy.  Allergy immunotherapy had been reported to help both the environmental as well as oral allergy syndrome symptoms.

 

 

 

EoE – A Learning Process May 26, 2015

My husband, my father-in-law (a doctor) and I have been trying to manage next steps in what appears to a forthcoming EoE diagnosis.  Ironic, considering last week was EoE Awareness Week, eh?!

 

So, what is EoE?

 

According to GIKids.org, Eosinophilic Esophagitis (EoE) is an inflammation of the esophagus.  The wall of the esophagus becomes swollen with white blood cells called eosinophils.  A person with EoE might experience trouble swallowing, pain, heartburn, nausea, regurgitation or vomiting. They may note mild symptoms like heartburn or more severe ones like the feeling that they are choking.  It’s a relatively new diagnosis that doctors are still struggling to learn more about.

 

This emerging health issue for my food allergic son has been brewing for at least the past year, growing steadily worse and more frequent each month.  Originally appearing to be a classic case of acid reflux, my husband and I tried everything suggested to reduce his discomfort.  We raised his head at night, tried to feed him earlier in the evening so that he had time to digest, stayed away from acidic foods as much as possible, and gave him acid reducing medication as directed by his pediatrician.  However, his symptoms seemed resistant to medicine and relatively unphased by our other efforts.  And, other symptoms were muddied with his food allergies and asthma.  My son would complain of burning in the lower part of his throat.  He began wheezing within only a few minutes of laying down at night.  He began complaining of pain (actual pain) in his stomach.  His throat felt “weird” after having dairy (to which he’s no longer allergic, but that symptom is always scary to food allergy parents!).  And, started articulating a sensation that finally rang my alarm bells on EoE:  he felt like he had something stuck in his throat.

 

We immediately went back to the pediatrician who ruled out a number of conditions like celiac disease and quickly thereafter booked an appointment with a pediatric gastroenterologist.  One Upper GI (where they watch barium travel down your esophagus and into the stomach via x-ray) and one Upper Endoscopy later and we’re only a *little* closer to figuring this thing out.  EoE is more common in patients with food allergies and other allergic diseases (like asthma) and far more common in males than females – although the connections aren’t clear.

 

While his doctors rule out causes, his symptoms persist and we have more endoscopies, food challenges and allergy tests (I almost can’t believe it) on the horizon.  I’m certain many of you have already gone through this cycle of testing and I would love to hear your experiences and any advice you have to offer.

 

 

EoE – A Learning Process

 

Food Allergies and Food Labels: What You Need to Know January 31, 2012

If you or someone you know has just been diagnosed with a food allergy, navigating the supermarket has probably begun to feel like learning a foreign language.  But, learning to read food labels isn’t so bad, as long as you understand what you’re looking for.  So, grab your reading glasses:  let’s get started!

 

1.  Since 2006, it has been much easier for those with food allergies to avoid their trigger allergens thanks in part to the FDA’s Food Allergen Labeling and Consumer Protection Act.  That Act requires companies to label for the top 8 allergens, which are:  milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybean.

 

2.  The above Act requires companies to label not only for the top 8 allergens but any ingredients made with proteins derived from those allergens.

 

3.  This law gives manufacturers a choice of how they can label the food source allergen.  They can either:

a.  List the allergen in the ingredient list, such as “whey (milk), lecithin (soy), flour (wheat)….”; or

b.  Use a “Contains” statement, for example “Contains tree nuts, eggs and shellfish.”

So when reading a label, I first look for a “Contains” statement.  If you spot your allergen, stop and put back the item – there’s no point in reading further.  If you there’s no “Contains” statement, you will need to go on to carefully read the ingredients list.  I often read it twice.

 

4.  If, like us, you need to avoid a protein outside of the top 8 allergens, you need to be extra diligent when reading labels.  For us, sesame seeds falls outside of the top 8 allergens.  So, we have learned other names for sesame seeds in labeling, such as “tahini” (which is sesame paste and found in hummus).  And when we read labels we again begin with the “Contains” statement to rule out any of my son’s other multiple food allergies.  Next, we move on to the ingredients list and scour the list (twice) for other allergens that we need to avoid.

 

5.  As the FDA itself points out, “Contains” and “May contain” have two very different meanings…. with possibly the same outcome.

Manufacturers are required to identify the top 8 allergens in either the ingredients list or “Contains” statement as described above.  But, a manufacturer might use the same equipment to produce two different products, upping the potential for cross-contamination of ingredients.  In that case, if the manufacturer feels there is a chance an allergen may be present in their product, they can voluntarily put a “May Contains” statement on the label.  You may be reading a soy milk label which states, “May contain tree nuts”  since it was produced on the same lines as the company’s almond milk.  Speak to your allergist about “May Contain” statements and what they mean for your particular allergy.

 

6.  Manufacturers change their ingredients and production methods all the time and without warning.  So, it’s important to read the labels every time you purchase an item.  And, yes, this gets tedious. But, if you read my post about Silk Soy Milk, you’ll see it happens all the time.

 

7.  Save your grocery receipts for a little bit.  I can’t tell you how many times I’ve read the ingredients list at the store (while also minding the kids or the time) and gotten home only to notice an ingredient or a “May Contain” statement that doesn’t gel with our food allergies.

 

8.  Now that you have your labeling skills honed and your groceries packed, you may wish to consider sorting the safe and unsafe foods at home using a labeling system.  By labeling your food at home, you’ll cut down a little on how many times you re-read an ingredients list while keeping everyone at home safe!

Game Day Turkey Vegetable Chili January 15, 2012

In the mood for chili, I decided to adapt my mother’s already-delicious recipe to include a few more vegetables.  The result was a fantastic meal that everyone loved.  [NB:  I cut the chili powder, and red pepper by about 1/3 (so 1 Tbsp chili powder and slightly less than 1/2 tsp red pepper flakes) to appease the taste budettes of my kids.]

 

Ingredients:

1 lb ground turkey

2 large onions, minced

2-4 garlic cloves, crushed

olive oil cooking spray

1 zucchini, shredded

28 oz can diced tomatoes

6 oz can tomato paste

1/2 tsp salt

1/2 tsp crushed pepper

1 bay leaf

1 1/2 Tbsp chili powder

1 tsp cumin

1/4 cup fresh basil (chopped) or 1 Tbsp dried basil

16 oz can red kidney beans, rinsed

 

 

Spray large saute pan with cooking oil, saute onion and garlic for 2 minutes; then add turkey.  Cook , stirring and breaking up with a spoon, until the turkey is no longer pink (about 5 minutes).

Add chili powder, cumin, salt and red pepper flakes, stir and cook for 1 minute.  Add can of diced tomatoes, tomato paste, and zucchini and simmer for 10 minutes.  Add bay leaf, basil and beans; cover and simmer for 1 hour.

 

 

Serve with Whole Grain Tostita Chips.  Enjoy!

Highlights from the Frozen Food Section of Trader Joe’s February 10, 2011

I have a love/hate relationship with Trader Joe’s.      Their allergy-free products are delicious and otherwise hard to find.   But many of their products are made on production lines with nuts and peanuts, making them useless for our family.  Trader Joe’s  frozen food is particularly helpful to me as I want the kids to eat well when I don’t feel like cooking.   So, I compiled a list which highlights some of Trader Joe’s dairy-free, egg-free, tree nut-free, peanut-free and sesame seed-free products.  And, if you’re only avoiding some of the aforementioned allergens, then you’ll have even better luck.  I hope this saves you all some time at the market and in the kitchen !

 

Mini Chicken Tacos:  also gluten-free!

*Beware of the beef tacos which are not free of the above allergens.

 

Party-Size Mini Meatballs

Turkey Meatballs

*Beware of the Trader Joe’s Meatballs as they contain milk.

 

Trader Joe’s Beef and Green Chili Burrito

 

Chicken Cilantro Mini Wontons

 

Pork Gyoza Potstickers

*Beware:  The chicken potstickers contain sesame oil.

 

Trader Joe’s Penne Arrabbiata

 

Coq au Vin

 

Gluten-free Waffles

 

An assortment of Sorbets and Fruit Bars (such as their Fruit Floes)

 

A wide assortment of frozen vegetables, meats, fish and shellfish to cook

Food Labels January 13, 2011

I label all the food in my pantry.  Yup, all of it.  Bear with me, I promise I’m not crazy.  I’m still trying to make things easier for us food allergy parents at home.

 

When my son was first diagnosed with food allergies, feeding him instantly became nerve wracking.  With so many different food allergies to manage, I had found myself reading and re-reading and re-reading the same boxes of food to make sure the ingredients were safe.  At that point, my husband didn’t yet have as good a handle on my son’s situation and felt uncomfortable giving him anything without my stamp of approval.   Trying to navigate my pantry was daunting for both of us!

 

I began labeling all the food in the house.  I read all of the ingredient lists on all of the food in my pantry and stuck a bright sticker on the front of the safe foods with a note that read, “OK for [my son’s name]” on it.

 

How on earth does that make my life more simple, you’re wondering?  Well, for starters, I only had to go through the pantry once.  Now, I just add a sticker to the safe foods as I unpack them from the market.

 

Also, the labels have several advantages:

1.  My husband is not thrown off when a new food is introduced to the household (and importantly will not require my help when, for example, my son is hungry and I’m out or – god forbid – in the shower!);

2.  The labels ensure that babysitters and other caregivers will be less likely to make a mistake feeding my child in our house — which means I can have a better, more relaxed time while out;

3.  Although we do not have any nuts or peanuts in the house, the labeling system allows those of us who are not food allergic to enjoy some snacks that  my allergic son can’t have yet.  I still prefer regular milk to soy myself and it’s hard to kick that ice-cream habit….

4.  As my son grows up, he can safely pick out snacks for himself.  I love to see his confidence when he can do new things for himself; and

5.  Finally, I won’t go insane by rereading all of those ingredient lists over and over and over.

 

 

Your sanity is just a bonus.  You’ll thank me later!

International Travel and Food Allergies: Tip for Vacations Abroad January 10, 2011

 

photo taken by Unsplash via Pixabay

Traveling to a foreign country is a thrill for most people.   But if you live with food allergies, it can feel downright daunting.  It’s hard enough to eat safely in English, nevermind in, say, Tagalog.  Well, never fear: with a little advanced preparation international travel can be fun again and not so frightening.

 

Printing a card which lists your or a family member’s food allergies in the language of the country you plan to visit is a great place to start.   First, creating an allergy card not only allows you to show it at restaurants, but ensures that your allergy won’t be missed at medical facilities of the country you’re visiting.  Secondly, because there are always worries about cross-contamination, an allergy cards can easily be passed from an English-speaking waiter to a non-English speaking chef to further ensure your safety if necessary.

 

There are several ways to obtain these cards.  Two places of note are:

• AllerGlobal  (http://www.allerglobal.com/) – a free web app that allows a user to check off his/her allergies, choose the language of the country they plan to visit, and either print the information or download it as a PDF file; or

• You can also purchase laminated cards from Select Wisely (http://www.selectwisely.com/) and other companies in a wide variety of languages.  In addition to allergy cards, they also offer cards advising of lactose intolerance, celiac disease, vegetarians and other sensitivities.  An individual can choose from 37 of the most common food sensitivities and from 12 unique languages to create a translation card specific to your needs.

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A few other tips, especially for traveling with food allergic kids:

• Pack a supply of snacks that you can rely on as being safe for you or your child.  For us, breakfast and snacks can be particularly hard.  So, I packed an entire suitcase of cereal, PopTarts (not the healthiest, but convenient), and safe snack bags when we traveled abroad for a week.  **Bonus: I had an empty bag to fill with souvenirs on the way home!**

• Consider carrying anti-bacterial wipes to clean surfaces that may come in contact with the allergic individual.  Think tray tables and seat dividers.  You’ll never regret carrying them.

 

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For other useful information regarding traveling with food allergies, read:  http://www.frommers.com/articles/4838.html#ixzz1AgjKAAsI

Emergency On-the-Go Pack January 7, 2011

Like many of you, we carry two EpiPens wherever we go, just in case.  Upon buying my sixteenth spur-of-the-moment bottle of Children’s Benadryl, I also began carrying that with us all the time.  After that we added an inhaler to the portable pharmacy in my purse.  And, then…I couldn’t find ANYTHING!

 

Finally, I got smart.  I decided to put together an emergency pack for my son where all his medications could be easily retrieved.

 

Since the emergency medications might need to be used urgently, the container had to be easily opened and indestructible. I opted to use a 3″ x 6″ tupperware container.  All my essentials fit in perfectly and the pack isn’t so bulky that I can’t stick it in my purse easily.

 

My pack contains:

1.  My son’s two Epi-Pens,

2.  The instructions for their use,

3.   An asthma inhaler; and

4.  Children’s Benadryl Perfect Measure Single-Use spoons.

 

I’ve found that there are many benefits to having an On-the-Go pack like this.  First, it keeps all his meds in one place — there’s no need to roam around my bag and check all those side pockets.  Secondly, it’s easy to transfer.  For example, if I’m switching from my day bag to pool bag, I can transfer just one item rather than having to account for many.  Finally, it easily goes where my son does.  When my son heads off to a playdate or enjoys an afternoon with his grandparents, it’s simple to pass along those medications that should accompany him to another adult in charge and eliminates some of the questions about what to do if he has a reaction.