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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Allergy-Friendly Bakeries in the Metro DC Area May 31, 2016

Read below for our continually updated list of allergy-friendly bakeries in the DC metro area.

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With all the end-of-school, summer birthday, last sports game, graduation parties to be had, there’s no time to bake your own free-from desserts.  Let’s support these fabulous businesses who are trying to make life a little easier for families living with food allergies.

 

When you’re looking to buy baked goods for someone with food allergies, it’s feels almost impossible to find a safe option.  Here’s a list of some Nut-free, Gluten-free, and/or Vegan (read: Dairy and Egg-free) bakeries in the DC metro area to satisfy your sweet tooth.  (I’m salivating as I research these great places and now dying to go to each and every one!)

 

Cole’s Moveable Feast Picture
http://www.colesmoveablefeast.com/
Led by a former attorney turned home baker, Cole’s Moveable Feast serves the Northern Virginia area.  They offer custom cakes, cupcakes, cookies, seasonal breads, pastries, and pies baked to order without dairy, egg, nuts, gluten and/or any other allergens you specify.  Using custom gluten-free flour lends and egg substitutes, their biggest sellers are cakes and cupcakes made without gluten, nuts, dairy or egg, but they can accommodate nearly any allergen (including soy and corn).   NOTE:  they even have a weekly snack delivery option!
Free from:  Nuts, gluten, dairy, egg; can customize to exclude other allergens.
Phone/online orders only.

 

Baked by Yael
https://bakedbyyael.com/
A tree nut-free and peanut-free bakery in D.C.  Among their many products, they offer gluten-free chocolate cakepops as well as dairy-free gingersnaps and egg-free raspberry bars.  A great stop after a day at the National Zoo.
Free from: Tree nuts, Peanuts.  Some goods: Dairy, Egg, Gluten.

 
Dog Tag Bakery
dogtagbakery.com
A nut-free bakery and cafe with a mission to support veterans.  They serve everything from egg and cheese sandwiches to muffins, croissants, quick breads and desserts.
Located in Georgetown.
Free from: Nuts
 
 
 
Happy Tart BakeryÉclair
happytartbakery.com
We are a 100% gluten free French patisserie!  We do bread, cupcakes, tarts and other wondrous goodies! 
Located in Del Ray, Alexandria.
Free from: Gluten, Dairy, Egg, Soy, Nuts
 
 

Out of the Bubble Bakery
www.obubblebakery.com
Based in VA
We specialize in cakes, cupcakes, and cookies for those with food restrictions.
Phone/online orders only.
Free from: Dairy, Nuts, Eggs, Soy, Dye, Gluten and made without GMOs.  Vegan and organic.

Sweet Serenity Bakery
www.sweetserenitybakery.com
Based in VA
Every ingredient is meticulously checked and manufacturers are contacted for anything questionable.  We also do not use any artificial flavorings, preservatives, hydrogenated oils, or high fructose corn syrup.
Phone/online orders only.
Free from:  Eggs, Peanuts, and Tree Nuts

 
 
 

Cookies/Scooby.jpgThe Lemonade Bakery
A dedicated Egg-free, Peanut-free, and Tree Nut-free bakery.
Delivery of cakes, cupcakes, cookies, scones, and breads to the metro-DC area.
Phone/online orders only. Delivery optional.

 
 
 
Egg-Free, Dairy-Free, and Nut-free bakery  and can also make Gluten-free, Vegan, or Custom Allergy-free cupcakes.
See Allergy Shmallergy’s Happy Birthday post from December 2010.
Phone/online orders only.
 
 
   
  
 
  
 
 
 
 

Hello Cupcake in Dupont and Capital Hill, although not a nut-free facility, offers Gluten-Free and Vegan options.

1361 Connecticut Avenue, NW
Washington, DC 20036
Just south of Dupont Circle, across from the Metro

705 8th Street, SE
Washington, DC 20003
3 blocks south of Eastern Market Metro

 
  
 
 
 
 

Fancy Cakes by Leslie, in Bethesda, offers some Gluten-free selections including cupcakes, cookies, and marzipan.

4939 Elm Street
Bethesda, MD  20814

  
 
 
  
 
 
 
 
 

 Sweetz Bakery, located in a kiosk at the Dulles Town Center mall (near the food court), is a custom bakery that makes Gluten and Dairy-free cakes as well as Vegan flavors.

Dulles Town Center Mall

21100 Dulles Town Center Circle

Sterling, VA 20165

 
 
  
 
   
  
   
 
 
  
 
 

Sticky Fingers

An award-winning Vegan Bakery, also available at many retail locations including select Whole Foods in the mid-Atlantic and DC-metro area.  Everything they make is Dairy and Egg-free, and they also offer a few Nut-free and Gluten-free desserts (but are not a nut and wheat-free facility).

1370 Park Rd NW

Washington, DC  20010

   
  
 
 
 
 
 

 Sweet and Natural

An all-Vegan restaurant, also offers a selection of Vegan desserts – some of which are also available in local health food stores.

4009 34th St
Mt Rainier, MD 20712

 
 
  
 
 

Cake Love

Offers Vegan and Gluten-Free products.

Locations throughout the metro DC area including:

DC; Arlington, Tysons Corner, & Fairfax, VA;

Silver Spring, National Harbor, MD

  
 
 
 
  
 
  
 

Dama Bakery

Serves Ethiopian and French pastries in Vegan and Gluten-free varieties.

1505 Columbia Pike
Arlington, VA

  
 
 
 
  
 
 

 

Whole Foods sells “Safe For School” Nut-free cookies in their bakery section.

  
 
  
 
 
 
  

The Westbard Giant in Bethesda sells Nut-free cupcakes. According to one shopper, you can usually find them in the freezer located in the bakery (not the regular freezer section), but they are sometimes displayed in the bakery section. They carry a label stating that they were made in a nut free facility.  Convenient!

  
 
 
 
 
  
 
 
 

 For even more Vegan bakeries located in and around DC, check out the list at VegDC.com and Urbanspoon.com.

 

Seeking All Allergy-Friendly Bakeries July 9, 2015

Baked goods that are dairy, egg, wheat or nut-free are hard to come by.  They’re even harder to come by should you want or need something custom, like a birthday cake.

That’s where our Allergy-Friendly Bakeries List comes in handy!

Do you know of a great allergy-friendly bakery?  Send us the info!

We’re compiling a list of allergy-friendly bakeries across the US, Canada, and beyond.  **Please be sure to do your own research before ordering to ensure the products are safe for you as individual’s allergies and requirements differ.**

Feel free to comment below with your information or send the details to me at erin@allergystrong.com.

Also:  Live in or near Washington?  Check out the post Allergy-Friendly Bakeries in the DC Metro Area.

 

Fire Up the Grill: It’s Burgers and Hot Dog Season! April 30, 2015

Filed under: Grocery and Supermarkets — malawer @ 5:45 pm
Tags: , , , , , , , , ,

It’s BBQ time and with that comes later sunsets, fireflies and eating outdoors.  What’s the easiest thing to throw on the grill?  Burgers and hot dogs!  What’s the hardest thing to find if you’re allergic to sesame seeds?  Buns.

For unknown reasons (because I can’t taste the difference), most commercially made hamburger and hot dogs buns – including potato rolls – are made with a ground sesame seed flour.   While shopping for buns for our own upcoming BBQ, I thought this old post might help you in shopping for yours!

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I was at the market today and, in preparation for a spring and summer full of barbecuing, I scanned the bread aisle for buns. Specifically hamburger buns. Frustratingly, when manufacturers aren’t putting sesame seeds ON their buns, they’re adding them in as an ingredient. I, personally, can’t taste the difference. So it only serves to drive us crazy in our quest to find safe hamburger buns for my sesame seed-allergic little guy.

When we’re out at a restaurant or a BBQ, we always ask about the hamburger buns’ ingredients. Often times, if I KNOW my son will order a burger, I’ll bring a bun from home. That is, when we can find a safe brand. To shorten your search, here are a few I found at our local Safeway. Please add to the list if you’ve come across any others!

All this thinking about burgers is making me hungry!

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Read the ingredients carefully on each package and always ask (and explain) when ordering burgers and hot dogs at restaurants.  Have a good weekend and enjoy!

 

Costco’s Getting More Allergy-Friendly September 25, 2012

Need a safe snack to send to school?  Have a class party, soccer team to feed, play group snack to contribute to?  Check out what I found during one recent trip to our local Costco!    Has anyone tried these products?    I can only vouch for the School Safe Banana Chocolate Chip bread snacks which are delicious and perfect for school lunches/snacks.  They are nut-free and freezable (bonus for shelf life!).  My son loved the bread, so naturally I’m curious how the other snacks taste.

 

Note:  The popcorn was gluten-free but made in a facility with nuts.

 

 

Gluten-Free at HomeGoods January 18, 2012

HomeGoods comes through again!  They had a smorgasbord of gluten-free products.  Here are just some of them I saw on just ONE day!

 
 

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Gluten-free products at Homegoods

 

Allergy-Free Challah – Need Your Feedback! September 28, 2011

I’ve heard it said that when substituting for egg that if a recipe calls for 3 or more eggs, forget it.  This makes baking allergy-free challah very challenging.  Part of what makes challah so addictively delicious is how light and airy it is — and that’s due to the large number of eggs it usually requires.

 

So, what do we do for the holidays (or anytime we’re craving amazing french toast), then?!  Well, I came across a tried and true 2-egg recipe that looks very promising with a few adaptations.  I haven’t tried it yet, but am heading out to get the ingredients right now.  Would love anyone’s feedback on it!!!

 

Here’s my adapted recipe:

 

Allergy-Free Challah

 

2 packages quick-rising yeast

1/2 cup water, warmed to 110 degrees

3 tablespoons sugar, divided

substitute for 2 eggs:  I would suggest 3 tablespoons vegetable oil mixed with 3 tablespoons water and 2 teaspoon baking powder

1/4 cup vegetable oil

8 cups flour

1 tablespoon salt

2 1/2 cups water, divided

3 tablespoons dairy-free butter/margarine, softened at room temperature

1/4 cup dairy-free butter/margarine, melted

 

With the oven rack in the middle position, preheat the oven to 375 degrees.  For round challah, you can cut a liner from parchment paper to fit the bottom of a 9-inch round cake pan or use a parchment-lined baking sheet.  Lay down the liner and coat with cooking spray.   [For straight braided challah, line a baking sheet with parchment paper and coat with vegetable spray.]

 

Dissolve yeast in warm water.  Add 1 tablespoon of the sugar and set aside mixture in a warm place to proof (about 10 minutes).  Mixture will bubble when yeast is proofed.

 

Place egg substitute and oil in a small bowl and beat until combined.

 

Sift together flour, remaining 2 tablespoon of sugar, and salt into the bowl of a standing mixer fitted with the paddle attachment.  Make a well in the center of of sifted dry ingredients, add proofed yeast mixture as well as 3 tablespoons of softened dairy-free butter and mix about 10 minutes.  [If you do not have a standing mixer, you can do this by hand.]  Remove paddle attachment and attach dough hook and knead dough 6 minutes at medium speed.  If dough is too dry, add remaining 1/2 cup water.

 

Oil a large bowl, place dough inside and turn over so that all surfaces have a film of oil.  Cover with a slightly damp towel.  Put in a warm, dark place and allow to rise until double in size (about 1 hour).  Punch down dough and divide in half.  Cover again with damp towel and allow to rise (about 30 minutes).

 

To make a round challah:  Roll dough into 3 ropes on lightly floured surface. Cover and allow to rise (about 10 minutes).  Connect the strands at one end and braid.   Pinch braided ends together to form a circle.  Place in cake pan (or on baking sheet) and allow to rise until double in size (about 30 minutes). [To make braided challah, simply do not pinch together ends and place on baking sheet to rise.]

 

Bake challah for 20 minutes.  Brush with melted butter and place back in oven for 5 more minutes or until golden brown in color.  Remove from pan and cool on a rack to room temperature.  Store wrapped in plastic at room temperature.

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L’Shana Tova!