A new gadget for "FoodAls" (Food Allergic People)

Happy Winter! 

New gizmos and gadgets are all around us, especially this season. “FoodAls” might be getting a new gadget for their uses. This one could be particularly helpful in giving a high level of confidence to them, since most people in food service know very little about what is in food or the importance of understanding food allergies. I would love to hear your opinions on what you think of this gadget! Will it work? Is it effective? Would you use it? 

A team of researchers from the UCLA Henry Samueli School of Engineering and Applied Science has developed a lightweight device called the iTube, which attaches to a common cell phone to detect allergens in food samples. The iTube attachment uses the cell phone's built-in camera, along with an accompanying smart-phone application that runs a test with the same high level of sensitivity a laboratory would.

Food allergies are an emerging public concern, affecting as many as 150 million people worldwide. Allergic reactions can be severe and even life-threatening. While consumer-protection laws regulate the labeling of ingredients in pre-packaged foods, cross-contamination can still occur during processing, manufacturing and transportation. Consumer laws still don’t protect “foodals” (food allergic people) in restaurants. While laws continue to evolve, the lack of education required in food service is underwhelming. The lack of knowledge about food is even more concerning and generally gives food allergics little confidence in eating out and shopping.  

The iTube was developed to address the confidence of food allergics and in a way gives them the freedom to get out and eat without risking their life or their bodies.  The prototype weighs less than two ounces. It is an attachment for the smartphone, which analyzes food in a test tube and is based on an allergen-concentration test known as a colorimetric assay.
The UCLA team successfully tested the iTube using commercially available cookies, analyzing the samples to determine if they had any harmful amount of peanuts, a potential allergen. Their research was recently published online in the peer-reviewed journal Lab on a Chip and will be featured in a forthcoming print issue of the journal.

Allergen-testing results of various food products, tagged with a time and location stamp, can be uploaded directly from cell phones to iTube servers to create a personalized testing archive, which could provide additional resources for allergic individuals around the world. A statistical allergy database, coupled with geographic information, could be useful for future food-related policies — for example in restaurants, food production and for consumer protection, the researchers said.

The Ozcan BioPhotonics Lab is funded by the Presidential Early Career Award for Scientists and Engineers (PECASE), the Army Research Office Young Investigator Award, the National Science Foundation CAREER Award, the Office of Naval Research Young Investigator Award and the National Institutes of Health Director's New Innovator Award.
Allergen-testing results of various food products, tagged with a time and location stamp, can be uploaded directly from cell phones to iTube servers to create a personalized testing archive, which could provide additional resources for allergic individuals around the world. A statistical allergy database, coupled with geographic information, could be useful for future food-related policies — for example in restaurants, food production and for consumer protection, the researchers said.
The Ozcan BioPhotonics Lab is funded by the Presidential Early Career Award for Scientists and Engineers (PECASE), the Army Research Office Young Investigator Award, the National Science Foundation CAREER Award, the Office of Naval Research Young Investigator Award and the National Institutes of Health Director's New Innovator Award.
The Ozcan BioPhotonics Lab is funded by the Presidential Early Career Award for Scientists and Engineers (PECASE), the Army Research Office Young Investigator Award, the National Science Foundation CAREER Award, the Office of Naval Research Young Investigator Award and the National Institutes of Health Director's New Innovator Award.

To test for allergens, food samples are initially ground up and mixed in a test tube with hot water and an extraction solvent; this mixture must set for several minutes to be properly assessed. Then, following a step-by-step procedure, the prepared sample is mixed with a series of other reactive testing liquids. The entire preparation takes roughly 20 minutes. That is a really long time to wait to eat your food. If it is a hot item, it would definitely be cold before consuming. I hope that analysis window can be shortened. However, if there is a central database, I suppose most food would only have to be analyzed once, assuming all things stay the same with recipes.  When the sample is ready, it is measured optically for allergen concentration through the iTube platform, using the cell phone's camera and a smart application running on the phone.

The kit digitally converts raw images from the cell-phone camera into concentration measurements detected in the food samples. The results will quantify how much of an allergen is present, in parts per million.

The iTube platform can test for a variety of allergens, including peanuts, almonds, eggs, gluten and hazelnuts, Ozcan said. I’m hoping he will incorporate at least the top 10 food allergens but it would be better if he could customize this app so users could input their specific food allergies and it would test for those.

"We envision that this cell phone–based allergen testing platform could be very valuable, especially for parents, as well as for schools, restaurants and other public settings," Ozcan said. "Once successfully deployed in these settings, the big amount of data — as a function of both location and time — that this platform will continuously generate would indeed be priceless for consumers, food manufacturers, policymakers and researchers, among others."

For more information on the Ozcan BioPhotonics Research Group, visit http://innovate.ee.ucla.edu and http://biogames.ee.ucla.edu.

The UCLA Henry Samueli School of Engineering and Applied Science,

(www.engineer.ucla.edu | www.twitter.com/uclaengineering) 

Contact Food Allergy Gal, click link. 

Make a difference in a Food Allergics Life

How you can make a difference in this holiday season for "FoodAls:"

1. Share your Food Allergy Story- Calling all Food Allergics, those who love them and Restaurateurs: http://kitchenswithconfidence.com/story/ (Doing this will give others a chance to learn from successes and mistakes made in those serving the food allergic.) 

2. Ask every restaurant you visit if they have a special dining menu (gluten free, allergen guide, food allergy friendly menu). If they do, report it on AllergyEats.com. If they don't, let them know how much it would mean to you and/or your family and friends, if they did and let them know there are consultants to help them. 

3. Ask bakeries if they have or plan to carry products safe to your food needs. Everyone should get to eat cake at least once a year, if not an occasional pastry.  

4. In your Grocery Stores, if they don't have specialty items, which you have to shop elsewhere to get, ask them to start carrying your special products or turn them into their websites and let them know there is a consultant who can help them. 

5. Get Food Allergy Cards for yourself or as a gift to your "FoodAl"

a.  http://selectwisely.com/selectwisely/products/cards/food_allergy/fc000003.htm 
This is a great card that comes laminated where you can list multiple allergens (3 on each card) and select what language you want to translate to. These are $15.00 each.

b. https://www.brokerfish.com/food-allergy-translation-cards/#select-your-allergy-type. The only thing missing from this is if you have multiple food allergies, you can't seem to download one card that will help you list them. (These are Free)

6. Label Food at parties. I know these might seem really hard, but by putting a sign in front of certain items that says what ingredients are in the dishes, or even a piece of tape with the ingredients listed, helps guests who might be allergic or avoid eating, know what's in the dish so they can make an educated decision on what to eat, without bothering the host or person who prepared the dish. Sometimes "special/secret" ingredients which might be very creative can be deadly to others. (i.e. peanut butter frosting on a chocolate cupcake.)  

Where to send food service business owners in search of help with food allergies and gluten (sensitivities:) www.kitchenswithconfidence.com or www.ilaraholland.com

Dining out, took me out for 6 days!

One late afternoon while out shopping for shoes with my son, we were both starving. I suggested to Luke we split a burger and fries at a local restaurant. The restaurant was nearly empty as it was an off hour (Always good for a "foodal" (food allergic person), because usually there is more time to explain food allergies and ensure a higher level of safety.

I notified my very nice server that I had food allergies. The menu even stated, "Please notify us of your food allergies." --------------->

I had a lot of faith in this local spot, as they had very good intentions, including offering an Udi's gluten free bun (which under most circumstances is also soy, nut, dairy free, thereby safe for me to eat). The server, while nice, did NOT write down my food allergies and as I was trying to state them, she sort of quickly ran over me without finishing listening. This again goes back to why restaurants need to be certified in order to adequately and safely serve the food allergic and intolerant. 

I only got the first 3 food allergies out, before she stopped listening and began telling me about the items I might be able to have. I was trying desperately to be proactive, by just asking what the contents of the items we were ordering were. She assured me I would be fine. Yes, during the meal, I was fine, with one small little incident with a sauce where I felt flush after eating it, so didn't consume anymore. Then I paid the bill, stood up and BAM! This dizzy feeling came over me, as if I had 2 glasses of wine in a hurry and I hadn't had anything but water to drink. My head was spinning and I felt like I was going to fall backward, as my son and I walked down the street. 
By the time I got home (only a quick 5 minute drive) I could barely stand up straight. My stomach was nauseated, the left side of my throat hurt, I knew I was in a danger zone. I took two Benadryl  knowing I was going down for the count. I didn't have my Epi pens, or I would have done an injection immediately. It got worse. I fell into a deep sleep for 12 hours. The next day moving anywhere but the bathroom was a slow one eye open process. 
This time, my dining out test made me very angry! Furious in fact. I had my daughter call the restaurant to try to get a run down of the ingredients again, but this time all the server could say is, "She had Udi's gluten free bun." (Udi's carries a host of products and buns, not all of which are approved for me, but the bun did look like the one I am o.k. with- I assure you, it wasn't the buns fault or Udi's) She did not give me the ingredients list, or type of bun, she didn't know the answers to most of the questions or even how to respond. I felt a little sorry for her, but not as sorry as I was to face being severely ill.  
Before we start to rule how other things might have caused this, let me state: 
1. My son did not get sick, as he is not allergic to anything, so it was not food poison. 
2. It wasn't the flu (as no one else in my house is sick)
3. I hadn't eaten anywhere else that day or that week. 

I was sick as a direct result of ignorance and negligence. Maybe she knew some of my food allergies, but did she communicate that to the kitchen or just tell them no dairy, no nuts. What about the 7 other allergies. It's day 3, and I'm still ill. My stomach is still going nuts, I haven't been able to eat a proper meal. I have said at least 25 times, "I never want to eat out again."

My review of Tavern on 2, if I was a non-food allergic would be great. The atmosphere is lovely. The presentation was great. The menu selection was certainly creative and full of foodie favorites. The chorizo lamb burger was spicy and full flavored. The fries were tasty. 

My review as a "food allergic:" Unless they are certified in the near future, I will never eat here again, nor recommend it to anyone with food allergies or food intolerance. To me this chorizo lamb burger is the thing that ruined my life for 3 1/2 days. I still woke up this morning with a talking stomach, a half dollar size welt and a dime size welt on my back, nausea and well... I'll spare you the rest of the details. If I wasn't a consultant and the person I am,  I'd sue them for negligence and 3 1/2 lost days of school and work, not to mention the money we spent on the meal and pain and suffering. 

Share your Food Allergic Experiences, below, in comments. What is your recommendation for better dining out experiences?  Have you heard of AllergyEats? 

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Contact Food Allergy Gal about getting your kitchen and staff certified on Food Allergies and Gluten Today. http://centeredtable.com/ 

New Study linking Food Allergies to Pesticides

A New Study was just Released on how Food Allergies and Pesticides might be linked.

Food Allergies are a global issue, with over 150 million people diagnosed.  There is no known cause and no known cure, except strict avoidance. Worldwide, there are 10 top food allergens but over 300 known food allergies/intolerances. This article was released today about a possible link as to why some food allergens might be caused. This is U.S related medical research and might only pertain to Americans, but helpful in further studies. 

The study reported that high levels of dichlorophenols, a chemical used in pesticides and to chlorinate water, when found in the human body, are associated with food allergies. "Our research shows that high levels of dichlorophenol-containing pesticides can possibly weaken food tolerance in some people, causing food allergy," said allergist Elina Jerschow, M.D., M.Sc., ACAAI fellow and lead study author. "This chemical is commonly found in pesticides used by farmers and consumer insect and weed control products, as well as tap water." Among 10,348 participants in a US National Health and Nutrition Examination Survey 2005-2006, 2,548 had dichlorophenols measured in their urine and 2,211 were included into the study. Food allergy was found in 411 of these participants, while 1,016 had an environmental allergy. "Previous studies have shown that both food allergies and environmental pollution are increasing in the United States," said Dr. Jerschow. "The results of our study suggest these two trends might be linked, and that increased use of pesticides and other chemicals is associated with a higher prevalence of food allergies." While opting for bottled water instead of tap water might seem to be a way to reduce the risk for developing an allergy, according to the study such a change may not be successful. "Other dichlorophenol sources, such as pesticide-treated fruits and vegetables, may play a greater role in causing food allergy," said Dr. Jerschow. According to the Centers for Disease Control and Prevention, an increase in food allergy of 18 percent was seen between 1997 and 2007. The most common food allergens are milk, eggs, peanuts, wheat, tree nuts, soy, fish, and shellfish. Food allergy symptoms can range from a mild rash to a life-threatening reaction known as anaphylaxis. The ACAAI advises everyone with a known food allergy to always carry two doses of allergist prescribed epinephrine. A delay in using epinephrine is common in severe food allergic reaction deaths. Provided by American College of Allergy, Asthma, and Immunology

Read more at: http://medicalxpress.com/news/2012-12-food-allergies-pesticides-blame.html#jCp
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Food Allergy Gal is for hire with ilaraholland.com, providing training and certification of commercial kitchens, specialty menu and recipe development, ingredient sourcing and marketing support for food allergies and intolerances (i.e. gluten). Contact Food Allergy Gal at info@ilaraholland.com. Information on sponsoring or supporting Food Allergy Gal can be found at: http://foodallergygal.blogspot.com/p/sponsorship-opportunities.html

Alternative Ingredients for Food Allergic/Intolerant

With late onset food allergies, I was fortunate enough to have eaten almost anything and everything, so I know what real food taste like.  
Chances are, if you prepare food for 1 food allergic, more people are going to taste it, than just the food allergic/intolerant. 
Because most of us foodies are all about sharing meals, we have to order so the whole table can eat, so to the chefs out there who ask, "how can the whole table be allergic," that's why. 
I have to ask everyone to order without my food allergies, if we want to share. So even non-"foodAls" are bound to taste food that is "without --------" 

The fact is many times the "alternative product" carried in grocery stores (where available)  will contain some of the same exact allergens that the real ingredient contains. For example when I saw " Mozzarella Soy Cheese" at Trader Joe's, I was instantly pleased, because I didn't have a soy allergy (at that time), I had a dairy and nut allergy (just to name two). But then...I turned the package over, it says "Contains Whey (a milk product).  
Vegan cheeses are often made with cashews, almond, or other nut products-also a top 10 food allergen. 
Once you finally find an alternative that works for you, the next challenge is finding one that also taste good.  There are a lot of products on the shelf that are safe but have awful taste. 

The last challenge is knowing how to cook with the new ingredients, as it isn't always as simple as a quick one for one replacement on the recipe. Additionally, it's knowing which type of ingredients to replace where. Just because you have rice flour, doesn't mean you should make pasta with it. 
Look at a potato flour instead- they all have different consistencies  You may even have to go father out of the box and start thinking about using spaghetti squash or pealing certain squashes, like noodles. 

Here is a list of alternative products that are Food Allergy Gal approved: 


1. Udi's: Gluten Free bread- I am not celiac or gluten intolerant  but I am shocked at how many packaged breads are on the market that have milk, nuts, sesame in them (all top 10 allergens). Udi's Gluten Free White Bread is delicious, dairy free, gluten free, nut free! 

2. Earth Balance: Soy Free Butter- Great! No aftertaste- much better than the normal stuff and most of what is on the market

3. Enjoy Life-Great products for baking that are top 10 Food Allergy Free   


4. Home Free Cookie: These cookies come in tidy little packages are almost totally free of the top 10 allergens- well except some of them have Soy in them. This company is special to me because the owner found out I had a vanilla allergy as well and manufactured an entire batch of delicious cookies I could enjoy. My daughter who has no food allergies, loves them (11 years old). Great for serving in restaurants or schools- because you avoid cross contact risk and customers or students can enjoy a dessert.


5. Venice Bakery: Gluten, Dairy, Soy, Egg Free Pizza Crust
The seasoned crust is one of my favorites. 

Please feel free to comment or email questions to Food Allergy Gal at info@ilaraholland.com. 

How to become a Food Allergy Approved Provider

Food Allergy Gal provides all the tools to be listed and approved as an Allergy Approved partner or vendor. Be an AllerSmart Business with Food Allergy Gal's Certification Program. 

What are the application steps to acquire certification?

A step-by-step guide for applying to have your product certified as FoodAllerFriendly™:

• Step 1 – Review Food Allergy Gal Standards to determine if your product/service fits within our criteria and performance standards.

• Step 2 – Fill out application to begin the application process.

• Step 3 – Complete and submit all product/service, forms, materials and supporting documentation requested. 

• Step 4 –Schedule in field visit or laboratory reports for appropriate criteria and standard

• Step 5 – Once your product has been tested, we will be determined if your product/service meets our standards. If so, you become eligible for Certification including training, if needed. 

• Step 6 – Complete contracts for Certification. Then, congratulations, your product is Food Allergy Gal Certified. 

How long does the certification process take?

The process timeline varies depending on the type of product/service being submitted. On average, the process usually takes 3 months for all the steps outlined above.

How can I use the Food Allergy Gal AllerCert™ approval?

Once your product is Certified, you may display the approval logo mark on your product, packaging as well as in your advertising and promotions. We will also display in our outreach programs, websites and social media. 

How long will my product be certified?

Certification runs for as long as the Certification contract is valid, pending product or services approved.  Regular audits and compliance review for each product must occur to determine if the product remains eligible for Food Allergy Gal Certification. 

Fill out the application form now. Stay Connected to Food Allergy Gal.

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Application for Certification

Bonus Breakfast Recipe for "FoodAl's"

Autumn is one of my most favorite seasons of the year and I'm thankful American's celebrate at least one major holiday in this season, Thanksgiving. It's a great excuse to cook and bring family and friends together.  Of course, one of the best things about winter is the savory food that comes out of this season. The inspiration for butternut squash soup, egg nog, mashed potatoes, pot roast, pumpkin pie, roasted corn soup, chile rellano casserole, stuffed green bell peppers and so on. 

One thing I miss the most about this time of year is waking up at PaPa's house (my grandfather) and having freshly made biscuits that he'd roll out and prepare at 5 AM and his delicious white bacon gravy. Oh how I miss his jovial spirit and child like grin. In honor of my grandfather, this Thanksgiving, I'd like to share an alternative form of PaPa's famous biscuit and gravy recipe. While it is good- it will never be as great as PaPa's, especially with the modifications, but it's close. 

Top 10 Food Allergy Free Biscuits and Gravy

• 8 biscuits needed- will provide recipe upon request or check these out: 123 Gluten Free 86040 123 Gluten Free Southern Glory Biscuit Mix- 6-17.76OZ
• I also recommend taking Udi's Gluten Free white buns and tearing them up into chunks then pouring the gravy over them.
• 8 ounces of bacon (fry bacon and save the grease it's what is needed for the base of the gravy)
• 1/2 cup Bobs Red Mill 19479 Potato Flour Gluten Free (Purchase here by clicking)
• 3 cups rice milk (unsweetened and whole- not lowfat) You could also use unsweeted soy milk if you don't have a soy allergy
• 1/2 tsp salt
• 1/4 tsp black pepper (fresh ground)

1/2 tsp of Frontier Herb 28365 Organic Chili Powder Blend 

Prepare bacon in a large frying pan, remove bacon and save grease. Add wheat free flour (potato flour would work- I recommend not using a sweet flour, it ruins the savory flavor) a little bit at a time, stirring slowly in with a wooden spoon so you get a nice brown thick base, then slowly begin to add a little bit of rice or soy milk while stirring constantly to make sure you avoid any lumps. The key to making this gravy is to have it thick but not lumpy- so stirring with a wooden spoon is essential. Let the gravy thicken and then continue to add milk. Add in pepper, salt and chile powder once the gravy has a nice white constancy and continue to stir. Once you are satisfied with the flavor and the texture, serve over hot biscuits and enjoy immediately. 

Dearest Readers,

Thank you for reading and letting me share. I'd love to hear your thoughts and ideas for alternative recipes you enjoy- please feel free to comment below or email them and mention whether you want to share them, I'll gladly select 10 and post them for others to share. 

Thank you for your support of Food Allergy Gal. Every reader makes a difference.  Enjoy your holidays and the autumn and winter seasons. May your days be filled with warmth, love and great food.

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Contact Food Allergy Gal by email at info@ilaraholland or via facebook at: Facebook.com/FoodAllergyGal. Learn to cook and shop with food allergies by setting up an appointment with Food Allergy Gal. 

Mint Brownie Recipe- Allergen Friendly/Gluten Free

Working with commercial kitchens, often requires I do NOT provide "free recipes" as they are often private labeled, so we rarely get to share them publicly. 

I was inspired by a young lady I met at a FARE conference in 2012.  She hasn't had birthday cake since being diagnosed with almost all top 8 food allergens. While this is no substitute for birthday cake, it might be one item she could enjoy, as a sweet treat.   

This brownie recipe is dairy free, nut free, peanut free, can be egg free, wheat free, sesame free, soy free, fish free, corn free, shellfish free- Thereby making it a delicious TOP 10 Allergy free treat. It also happens to be Vegan and Gluten Free. 

Click here for more Allergen Friendly Recipes by Food Allergy Gal

 Mint Brownies

1 Cup +1 Tablespoon of Pamelas Products 22988 Bread Mix & Flour Blend Gluten Free***

1/2 teaspoon Baking Soda

1/4 teaspoon Gluten Free Baking Powder

1/2 teaspoon Salt

1 Cup Firmly packed Brown Sugar

2 Eggs (or substitute with 1/3 cup warm water and 2 tbsp of ground flax)

3/4 stick of Soy FreeEarth Balance Non-Dariy Butter Stick (red package)

1 tablespoon Olive Oil

2 tablespoons of Chatfield's Carob Powder

2 teaspoons of Peppermint Extract

3/4 cup of Enjoy Life 1228 Enjoy Life Mega Chocolate Chunk Baking - 12x10 OZ

***It is very important that you read the labels- with Pamela's- only the Bread Mix (NOT THE PANCAKE mix) is nut and dairy free. 

1. Preheat the oven to 350 degrees F.
2. Spray a nonstick olive oil- that is allergen friendly or approved into a 9" square baking pan
3. Combine the Egg or Flax mix, peppermint, olive oil and "butter" into a large bowl
4. Combine the flour blend, baking soda, salt, baking powder into a separate bowl
5. Add the brown sugar to the egg, peppermint, olive oil, and "butter" bowl- and mix until the texture is consistent
6. Add the other bowl of ingredients into the above mixture (it will have a gum like texture- this is perfectly normal when making gluten free batters)
7. Stir in the Enjoy Life Mega Chunks
8. Pour the batter into the pan and bake for 25 minutes (See notes below)

*Test the brownies with a wooden toothpick at the 22 minute mark. You may need to add 2 minutes of additional baking time to 25 minutes. It takes longer to bake gluten free items 

Allow the brownies to cool before cutting. 

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Restaurant Succeeds in Handling Food Allergies

An excerpt from a recent story at AllergyEats.com
http://www.allergyeats.com/blog/index.php/a-great-example-of-how-the-best-restaurants-can-handle-even-the-toughest-allergy-challenges/?goback=%2Egde_1947951_member_186080094

“I wanted to take this opportunity to share a story with you all that occurred on Sunday November 4th between myself [sous chef Paul] and Guy [restaurant manager].  Around 8:15 a young lady came to our restaurant to dine with us.  Upon noticing her we realized that she was wearing a custom surgical mask and what appeared to be mittens.  After the party sat and was greeted by Christina [server], we were alerted to [the] fact that one of the members of the group had multiple allergies (in fact wearing an allergy bracelet).  Guy quickly greeted the table.  After about 10 min of speaking with the guest, Guy returned to the kitchen with a list of allergies that neither one of [us] had ever been presented with before.  She was highly allergic to all forms of nuts, gluten, garlic, soy, parsley, cilantro, shellfish, potato, onion, berries, vinegar, wine, [maple] syrup, legumes, tomato, peppers, pineapple, ginger and a lactose intolerance.  After hearing that list I wanted to speak with her as I was nervous about any product that she could have, being near or around all of the items she was allergic to.  Anything that she could eat safely could not be in close proximity to any of the items.  After a lengthy conversation we came up with a menu of salmon atop a salad of mixed greens with goat cheese, seasoned and flavored with salt, pepper and lemon.  As you can imagine the steps we had to take to safely prepare this meal were many.  First we ran a clean saute pan through dish[washer], opened up a fresh box of foil and carefully wrapped the salmon in the foil while in the walkin [freezer].  The next step was place the wrapped salmon into the pan and into the oven.  We then had to get a fresh tube of goat cheese, new box of greens, and two lemons (which we wrapped in foil as well, during plating process).  Next we ran a clean large pasta bowl through dish[washer].  At this point Guy and I plated this dish together.  Guy held the plate while I carefully built the item in the dish, changing my gloves between touching each item including opening the bag of mix and changing gloves to grab the mix.  At this point, the production was so large that the service staff was now in the prep kitchen just to watch this dish being built.  We finally were finished and we presented the young lady with a great plate of food and she could not have been more grateful for what our restaurant had done for her as she could not remember the last time she had even gone out ot eat.  I checked back on her after a few bites.  She was safe and she thought her food was excellent.  I wanted to share this story because it says a lot about what our company does in regards to allergy awareness, training and operational procedures.  All of this being greatly heightened by our participation in the AllergyEats Conference.  This is just another small example of what we do for our guests at Not Your Average Joe’s.”

Transparent Menus, please.

Have you ever seen a food allergy guide at a restaurant?
<--------That is what it looks like, sometimes, if they even have one at all, yet they say "dealing with food allergies is easy." 
If a food facility even has this, it's a step in the right direction. Hopefully it's up to date. 

Imagine walking into a restaurant, really hungry and having to navigate a menu like that and cross reference it to the actual menu, and if you have food allergies that aren't on their list (usually 8), you almost want to shoot yourself. 

As a "foodal" (food allergic person) we have to ask for a food allergy guide (as I said, if it is available) and when they hand it us it has columns and dots and you have to start cross referencing every little thing- It almost makes us lose my appetite. The buck stops for us as soon as we read things like "creamy" and "pasta" and "corm"- all part of top 10 food allergens. While it sounds fantastic... we have a new concern: "Can I feed my hunger and eat here safely." 

After 20 minutes of cross referencing menu items on some of these allergen guides, we think we've come up with something "safe" and then the server informs us, "We don't have that" or "that does have nuts in it" or "we've changed the ingredients." 
Then the cross checks to the kitchen and the waiting, the endless waiting and all the questions... 

This is what my life is like and 220 million others in the world as well.

"TRANSPARENT menus and foods" are on the demand, not just for the food allergic but for a huge group of consumers who want to know what they are putting in their body. We feel we have the right to know what we is going in our bodies. Some of us have to know, because it's do or die- literally. Even a trace amount could send us to the hospital. 

Here is a good transparent menu description:
For Example: Salmon with Steamed vegetables .. Salmon, olive oil, rosemary, lemon juice, salt, pepper, yellow squash, zucchini, butter.

We'd also like to know that staff can confidently serve us,  instead of being "almost sure" or with "I think so. You should be good." Those are not the answers that breed confidence. It's best if the chef or manager or both have time to come out and speak to us.

A recent comment from a parent with a food allergic child on developing a "transparent menu"- also related to the certification process.  "Thank you "Food Allergy Gal" for being a leader. As the parent of a seven year old with severe food allergies, this training is invaluable. We would absolutely frequent restaurants that have passed your certification. It will make our family dining experience MUCH less stressful and MUCH more enjoyable for our little girls. She is a trooper, but it breaks my heart each time her options are severely limited. I look forward to updates!"

Read this article from a university student who is asking for transparent menus as well: 
http://theminaretonline.com/2012/11/15/article25800

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University Cafeterias on Food Allergies

Cafeterias Should Display Food Allergy Info

Adapted from ELAINA ZINTL's 11/15/2012 article Source: http://theminaretonline.com/2012/11/15/article25800

At the University of Tampa students have a large variety of dining options. There is the cafeteria, Spartan Club and Stadium Center, all of which provide an assortment of places to eat. Elaina states,  "I feel that in buffet style dining, such as the Sodexo cafeteria, nutrition and allergen information for the dishes being served should be clearly displayed either in front of the cafeteria or at each respective line."

Brian Dietrich, the marketing major for Dining Services at UT, said that nutritional information and allergy information about the food served here can be found online at dining.ut.edu. Dietrich stated, “To find specific information, select the location and the weekly menu, and from there you can then select any of [Sodexo’s] menu items and the nutritional information, including possible allergens, will be shown.” (This is so typical of most corporate establishments. While it shows good effort, it is not efficient or even safe, as most staff members don't even know things like this are available. If the kitchen staff isn't preparing meals exactly to spec or they buy another product line, ingredients change. Staff must be knowledgeable and understand what's at stake when serving a food allergic person.) 

Elaina says, "This is a useful tool, if you have time to check it. However, I do not feel that it is a strong enough measure being taken for those with food allergies." (According to a study performed by  www.elucidare.co.UK, there are over 150 million people, worldwide with food allergies.) 

Based on the UT profile available at ut.edu for fall 2012 and national statistics, approximately 276 enrolled students at Tampa University, have food allergies. (This is just reported numbers- I'm certain there are more, not to mention those who will be diagnosed in the coming years and those with Celiac Disease who require 100% gluten free diet).   Allergic reactions to foods involve the rashes, hives, swelling, wheezing, coughing, chest tightness, shortness of breath, dizziness, light-headedness, loss of consciousness, stomach cramps, nausea, vomiting and diarrhea. Some people have mild reactions and others have life-threatening reactions. If anyone working in a commercial kitchen or food service industry in general, is not properly educated on food allergies or certified, serving a food allergic person is a disaster waiting to happen. 

Erica Fremming, a junior art major at UT, is allergic to tree nuts, especially almonds. She told me that she normally keeps her EpiPen close by when she knows that she is eating somewhere, but one day in the middle of October she was running late and forgot to put it in her bag. She said, “It’s rarely an issue because almost everywhere gives you information if something contains tree nuts.” When she arrived at the cafeteria she hopped into the shortest line, which happened to be the International line. While eating Fremming noticed her throat was feeling tight and sore. At first she believed that she was getting sick again, until she saw an almond in her stir-fry. She had not ordered almonds, never expected them to be in the dish, but as it turns out there were slivers of them in the sauce. When she searched her backpack she found that her EpiPen was missing.

She quickly returned to her dorm and thankfully did not have to use it, but said, “I used to not worry about eating in the cafe, but now I have to because I’m not given enough information about what I am eating, and for me, that’s life-threatening. Although this situation is partially my fault, I do believe allergy information should be made obvious to the students in the cafeteria.” I feel that situations like this could best be avoided if Sodexo posted allergen information where the food is being served, or at least on the menu displayed in front of the cafeteria.

Another student at the University of Tampa, with a tree nut allergy, said  that she asks staff in the cafeteria about tree nuts being in products, but when she asks,  "it  takes about ten minutes, because the person has to run into the back and ask.” It would be more convenient if they put up a sign that states the nutritional information, whether it is at the front of the cafeteria or where the food is actually served.

Elaina states "The open display of nutritional and allergen information would also benefit those who are conscious of their dietary intake and are interested in choosing healthy options. According to the Food and Drug Administration, Congress passed a national law requiring the listing of calories and other nutrition information on menus and menu boards by chain restaurants that have 20 or more outlets. Many research centers support this practice. I do not see how the display of this information could be anything but beneficial. It would make things more convenient for people who have allergies and for those that are trying to eat healthily. For people that are not interested in the information, it could do no harm. It may even encourage them to be aware of what they are eating. Sodexo should clearly display nutritional and allergen information in an accessible location, such as at the front of the cafeteria."

Update December 10, 2012: 
I later interviewed Aramark, a competitor of Sodexo. Aramark provides food service and managed services to large corporations, hospitals, and universities. Here was there corporate statement: 

"Our staff does receive training to great greater understanding about food allergies and the proper ways to prep and prepare meals in order to mitigate the risk of cross contamination.  Many of our recipes are standardized and our chefs/cooks should be able to tell each customer what ingredients are included in each dish.  We believe that each client location has its own special situation and needs therefore our approach is a bit less prescriptive than possibly what one may find at a chain restaurant where you can find the same menu and standardized food offering at every location.  Some of our locations have separate stations to address the needs of, for example, people like me with Celiac Disease.  Many of our higher education accounts are using symbols on their menu boards to denote common ingredients that could trigger allergies – e.g. soy, milk, wheat, peanuts, etc. – and I know from a recent tour of the facilities at one of our healthcare accounts that our kitchen and serving staffs there are diligent in ensuring proper prep and serving of meals to ensure are linked to the patient’s medical history and doctors’ orders.

 This is the company’s official position on food allergies.http://www.aramark.com/AboutARAMARK/ARAMARKOn/FoodAllergies.aspx" 

Thom Sueta

Associate Vice President, Corporate Communications

ARAMARK

The funny thing about this comment, is the usual- what they see and what an actual consumer sees is two entirely different things. I have eaten at Aramark facilities on a regular basis- in several different settings from the hospital to the ballpark to major corporations- every experience is different.  There staff is always super friendly but if they are busy, the last thing they are going to do is get someone to provide help with food allergen information. I don't understand why they don't want to make it easy. 

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For the Love of Soul Food (Recipe Included)

Another Food Allergy Gal confession: I love soul food. 

Great Food and Music, are the essence of everything wonderful in my opinion. My family was from the south, so I was born to love soul food and soul music, I think.  Soul food and music is exactly that- it reaches deep in my soul and evokes  emotion...mostly "mmmmgoood" comfort and warmth emotion. In the 1960's the name "Soul Food" was given to this rich, earth based cuisine, largely in part because it was prepared by African American's who had been enslaved for decades before. Some of the foods came over on slave boats and some foods were just left over crops , slave owners gave their slaves to eat.  Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal are staples to this historical cooking style, known as Soul Food. This makes me realize, sometimes the BEST things come from the toughest time. Talk about taking a bad situation and making something great out of it. While I hate the thought of treating any human less than we treat our self, I'm so thankful for the cuisine that came out of this despicable part of U.S. history. 

There was a saying in my family growing up and it started something like this...."Mmmm, I'm hungry. I feel like some BBQ sows ears and stewed tomatoes on white bread," then someone else would chime in, "the kind you gotta life and eat fast, 'fore it falls through the crust?" then another person, ".....and don't forget the 4 RC's and 2 moon pies and some after sippin' flippin' dippin' snuff." If you know what all that means, you are true soul and if you don't, come cook and eat some real soul food with me.

It's hard to find an authentic Soul Food these days. A lot of people just started calling it BBQ.  For the 15 million American's suffering with food allergies or sensitivities while you must ALWAYS check, soul food can easily be made allergy friendly. 

For me, it isn't soul food, unless there are greens and okra on the menu with some BBQ ribs and pulled pork.  

People's passion for BBQ is "somethin' fierce" in this country. I found a documentary on Southern BBQ: http://www.southernbbqtrail.com/southern-bbq-primer.shtml.

BBQ isn't all that "bad for you" by the way, it's all about how you make it. 

If you feel like incorporating a little Soul into your meal, I thought I'd share a different kind of "Green" vegetable for your dinner, OKRA. 

This is top 10 Allergen Friendly and Gluten Free, Okra.

Try Roasted Okra- go crazy, it's actually good for you* and taste great. (I ate this stuff raw when it came into the produce stand, pickled from mom's refrigerator and especially fried when I was in Texas with the extended family.)

1. 20 okra pods- slice the tops off (or not)
2. Drizzle with olive oil on a foil covered cookie sheet
3. Take Sea Salt, Pepper and Chile Powder sprinkle all over- if you really wanted to go crazy- roast a garlic clove with it. 
4. Bake at 425 for 10 to 15 minutes

It's simple, easy, fast, yummy and has some good vitamins in it. 

*Disclaimer- "Good for you" means if you are normal person able to eat anything and looking for another green vegetable to add variety in your meals. Okra does fall into one of the 33 food family categories as an allergen- so if you have an allergy to it, it would not be "good for you." 

Health benefits of Okra: Okra is a rich source of dietary fiber, minerals, and vitamins; 

often recommended by nutritionists in controlling cholesterol and weight reduction 

programs. Vitamin A, Vitamin C, and Vitamin K can all be found in Okra. Okra is also rich in 

antioxidants. 
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Food Allergy Gal provides solutions for restaurants who receive special dietary request. We make full flavored menu items allergen free/gluten free that correlate with your existing menu. We educate and certify kitchens to be allergen and gluten safe. Please "Like" us at Facebook.com/FoodAllergyGal  or visit www.ilaraholland.com for more information.