Real Stories on life with a Food Allergic

Food Allergy Gal on Food for "Foodals"

Definition of "Foodal": A Food Allergic Person

Have you ever shopped with a food allergic person?

It takes forever! It's such a CHORE!!!! Especially in a store they have never shopped at-talk about the NEED to be a creature of habit. While I am a Whole Foods shopper, even they don't seem to "GET IT" when it comes to food allergies.  Turn over the package of any product that seems "harmless or healthy" and read the REAL ingredients. It's all about the marketing. I used to see "RICE Cheese" and my instant thought was, "DISGUSTING" who in the hell would eat that. Now I see it and say, "Thank God!" until I turn over the package and read the ingredients. What the hell is the point of making RICE cheese if it still has dairy in it. 
Just eat the real thing- in fact, go to a cheese store and get the BEST cheese on earth, don't waste your time eating manufactured products if they still have the real stuff in them. I know there are vegans and vegetarians and people who want less real to be more healthy- but what about those 150 million of us who will DIE if we consume real milk products, nuts, or other top 10 food allergens. 
Most grocery store buyers don't know this and neither do most consumers without food allergies, in fact even parents of food allergic kids would think-"Oh it's not the real thing, so my kid can eat it." It's frightening what food packaging is doing to us. That's why every food facility of any kind, including grocery stores, restaurants, bakeries, schools- need a food allergy/gluten free consultant. Everyone needs to talk to an expert about SAFE ingredients- on top of ingredients that TASTE good. The food allergic and food intolerant do not need to things that taste like cardboard, they too should enjoy eating! It's a beautiful part of life. Good food is nourishment to the soul and the body. Food is more than that even, it's a huge part of social life and should be associated with enrichment and fulfillment. 

Real Life. These Stories have all been shared with me personally and there 1000's more very similar to them. 

I listen to other people's stories, I experience the pain myself. Whether I am shopping at the grocery store or dining out, it's a challenge. I feel even worse for the friends and family of "foodals." Having to listen to the food allergic recite 1 to 9 food allergies at a every restaurant to having to cook separate items so the family "foodal" can eat at a dinner or attend a dinner party. 
I have friends who have kids with food allergies. I heard my dear friend, Willow, tell the story of when her daughter was first diagnosed with a gluten and dairy intolerance and she had to go grocery shopping for the first time. Willow had to pick up every, single item and read every ingredient. Twenty minutes into shopping, she finally burst out in tears in the middle of the grocery store aisle.  It was not only exhausting to read the labels but disheartening to know that familiar products contained the very items her daughter was allergic to, but what was a 30 minute trip to the market, was now going to turn into HOURS! She noticed less products in her basket, than ever before and suddenly one grocery store turned into 3 grocery stores, to get what they needed for her "foodal" daughter.  
When I meet a fellow "foodal," the first feeling I have is PITY followed with empathy. It doesn't matter young or old, child or adult- having food allergies is a life changing experience.  I remember a 5 year old (at the time) girl named CJ. She has the most adorable cheeks you have ever seen, followed with the cutest, little personality (totally full of spirit). Every time I would see her and her mom, she always had a tummy ache. I observed her several times in my encounters with her mom.  I finally decided to speak up and explained a condition I had as a child, that sounded familiar to what CJ was experiencing- but I didn't know I had food allergies, as a child, so I felt it might have been a long shot.  Low and behold, the mom had her tested and we ended up having similar food allergies. The next time I saw CJ, she looked angry with me. I could relate to that emotion. I asked her how she was feeling and she looked at me like, "YOU ARE EVIL, YOU MADE MOM TAKE MY FAVORITE FOODS AWAY." I got down and told CJ how sorry I was that she had food allergies, but once she started feeling better, maybe she would understand and wouldn't want those foods anymore. (I still feel awful for CJ, she will always have a place in my heart- a kindred spirit). 
My adult friends who are foodals are few! They are all recent friends.  Usually they are late onset foodals, like me. The kids have great advocates, the parents, FAAN and schools, all stick up for them, but the adults have no advocates and because most other adults still don't believe food allergies are real, we get teased A LOT! I've heard all these comments:  "It's all in your head. You are just saying that because you don't like it. You are so picky. You use to eat that all the time. What's your problem. Toughen up. You are high maintenance. " 

Confession time: My Personal Story
10 years ago I was diagnosed with 2 food allergies (Peanuts and Tree nuts). While I was sad to give both up, my food life was still manageable. It took some adjustment but I still enjoyed a lot of great food. 6 years ago I was diagnosed with a dairy allergy and 3 weeks before I was I said, "I would rather cut off my left arm than give up dairy." I was serious. I had just been "preaching" how eating REAL food- real milk, butter, and cheese were far better for you than all this "fabricated crap" made to taste like --------(whatever it was you were eliminating). I still believe this, by the way. If you don't have to cut something out- please eat REAL food! Enjoy warm brie spread over a freshly baked baguette, taste granny smith apples and brie together and crumble up some walnuts and sprinkle on top, if you don't have food allergies.  
My Life has been harder food for the last 6 years with 3 food allergies but not as bad as it has been for the last 2 months ago (Aug 2012) when I was diagnosed with 9 food allergies.  I would stand in my kitchen and look at everything with grief. Goodbye sesame seeds, goodbye salmon, goodbye citrus- (which was much harder than I thought)... and the list went on. I was sick for days recovering from anaphylaxis shock to begin with then and then my spirit just fell apart. I was running this business and eager to make an impact, but I was about give up. I felt hopeless and helpless, and this was my BUSINESS! MY JOB is to help people like me via helping grocery stores, restaurants, and bakeries serve the food allergic. I realized today that I needed to share this story, because when people are diagnosed with a food allergy they should know it is okay to grieve and as silly as it might sound, it's okay to seek support and therapy. 
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Food Allergy Gal runs a Food Allergy Consulting Practice catering to commercial kitchens (Restaurants, bakeries, cafeterias) teaching and certifying them in  food allergies and gluten management. She specializes in ingredient analysis, specialized menu and recipe development, marketing support, and policy development specifically for gluten and food allergens. 

Webpage: www.ilaraholland.com

Email: info@ilaraholland.com

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Now taking Reservations Nov 1, 2012 to December 31, 2012. Lunch with Food Allergy Gal Challenge is on.

October 29, 2012
To: VP, CEO, Chef or Owner of foodservice
From: Food Allergy Gal
Re: Lunch 

Please let me buy you lunch at your facility.
It doesn't matter what type of kitchen you have from a grocery store hot meal kitchen, to a formal restaurant, to a cafeteria in a hospital, lunch with me is always, a challenge. Accepting my lunch with Food Allergy Gal challenge, could benefit your food business.

I would bet that 9 times out of 10 most restaurant owners or executives have not eaten with or shopped with a food allergic person.  Most food manufactures have no idea what it's like to walk in my shoes. I can tell who cares and who doesn't and so can the other 150 million of us with food allergies or intolerances. While we appreciate the gluten free offerings,  Why did celiacs get more attention than "foodals" (food allergics), when there are less of them?  I found more Food Allergy Friendly menus in the UK than in the US, but in other countries there were none. Food allergies do not discriminate. The poor, the wealthy, the European, the American, the Japanese, the young, the old can all be impacted. Still it's very rare to find a specialized allergen menu and it's a long process to order and feel safe dining out with food allergies. We need to know exactly what is in our food. 
So tough times call for drastic measures! This is my attempt to get your attention: Let me take the chef, the cook, the VP, the server, the manager, the CEO, the COO out to lunch with me at their restaurant and let's see what happens. It's like undercover boss... but no one can know what we are actually doing. 

It's not a bashing session or a public humiliation  it's just a day in the life of what we go through. I apologize for having food allergies, even though there is nothing I can do to fix this issue, unless someone wants lend me $1 billion to do my medical research project.  I am beyond frustrated though. So many people in the hospitality industry have been so "not nice" to me, about my food allergies for so long. Although I  occasionally find some who understand. I don't want to be food allergic, and I'm not trying to be a pain in the neck. I just want to live, well, and part of that includes eating out with friends, clients and family.  I am basically begging you (restaurant, bakery, catering company) to let me spend my money with you, so please stop saying "No!" and better yet, please stop making me sick. I'd love to come back to your restaurant and know I can eat there safely. 

When I research restuarants, I see that many restaurant chains have "allergen guides/ nutrition information/gluten free menus," but do they really? When I walk into these restaurants that have this information online, everything is VERY different then how it is presented online at the corporate level, usually! So I am putting these restaurants, to the test: Lunch with Lara, Food Allergy Gal. Let me tell you dear readers, the prelim results are NOT GOOD! 
Before I post the results, I'm going to see, if the executives of these restaurants will take my challenge. I'm going to give them a chance to fix this before I let you know the results, I am eager to share! 

How to accept the challenge: Please contact  info@ilaraholland.com with the name of your facility, website and any copy of your menu, with 2 available dates and time. 

BACKGROUND ON FOOD ALLERGY GAL
I love food. Food is the essence of everything wonderful. I hate that I have food allergies and if I could cure them I would. I would do anything to be able to eat everything again. I love going out to eat, trying new food, sitting down and being social and fun in a restaurant. Enjoying one of everything on the menu and sharing with a group of 10- was the way I grew up. I worked very hard in my life to be able to eat my way through different parts of the world. I was blasted by food allergies 10 years ago. I am a Foodie. I love to cook, thank god. I found myself beginning to decline dinner parties, invitations to restaurants, openings to galleries, VIP events and anything where food might be served. Why? Because I was going to have to ask what the contents of each item was and it would not be fun. I would have to worry about the ingredients of everything.

I hope to see you at lunch very soon.

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To Reserve time with Food Allergy Gal, please contact info@ilaraholland.com or message on Facebook at facebook.com/FoodAllergyGal. Follow Food Allergy Gal on Twitter. 

Food Allergy Gal is for hire, click details here or visit ilaraholland.com

Food Allergy Cards for "FoodAls," a proactive solution

One of the most common problems I see commercial kitchen facilities that is easy to fix, especially when it comes to food allergies or food intolerances, is communication and more often what gets LOST in translation. 

Proactive Solutions for fellow "FoodAl's"
FOOD ALLERGY CARDS
1.  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.

2. 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)

Real scenario: 
I was in a restaurant in Southern California. The place has a 5 star view of the Pacific Ocean, it was beautiful. I was excited to sit down with a stack of menus from my clients (reviewing and analyzing them to develop fixed gluten and allergen friendly items) and have lunch.  I tell my English speaking server I am allergic to dairy and ALL nuts (including peanuts). The server takes my order and says she explained my food allergies to the kitchen. My plate is brought to me by a Spanish speaking hostess and I ask her to check with the kitchen to see if there is any "mantequilla" (which is Spanish for butter.) She goes and speaks to the kitchen, but  in Spanish this time, and comes back, takes the plate from the table and says, "Yes it is cooked in a butter sauce, they didn't know you were allergic." Someone else says, "I forgot that butter was dairy." 

To the food allergic consumer, I say these food allergy cards could be a useful aid to you or your food allergic (foodal) child-*see above links

To the restaurant- I would say all training on food allergies should be given in English and Spanish (especially for the U.S.) or in any other language that is primarily spoken in the kitchen. Everyone can benefit from food allergy training and certification. 

Share your Food Allergy Story (Positive or Negative) with Kitchens with Confidence- See details here: 

http://kitchenswithconfidence.com/story/

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For more information about developing food allergy policies and plans for restaurants or commercial kitchen certification, please contact the food allergy experts at www.ilaraholland.com or email info@ilaraholland.com This is a service offered nationwide and in multiple countries. Sponsor Food Allergy Gal: http://foodallergygal.blogspot.com/p/sponsorship-opportunities.html

Food Allergies and the 32 FOOD FAMILIES to be aware of

The depth of an Allergy can be complex and a bit overwhelming. There is good news and bad news. 

There are over 32 Food Families. In recent research and case studies I have found there is some surprising information about food allergies,  we should all be aware of.  Having an allergy to one member of a one family of foods often means you will likely have an allergy to another member of that food family, but you might be surprised at which items make up these food families so here is the list. 

If you are allergic to ________then be careful of____________is how this works: 

The only way to know for sure is avoid all foods in the food family for at least 30 days- some doctors recommend up to 6 months and then with an epi pen or benedryl close by begin a reintroduction process- one food at a time. You should consume just that food and wait 2 hours after eating it before consuming anything else. 

Allspice: Allspice, myrtle, guava, clove pimiento

Apple: Apple, pear, quince

Aster: Lettuce, chicory, endive, escarole, artichoke  dandelion, sunflower seeds, tarrago, ragweed, insecticide pyrethrum


Avocado: Avocado, laurel, cinnamon, bay leaves, sassafras

Blueberry: Blueberry, huckleberry, cranberry

Buckwheat: Buckwheat, Rhubarb, garden sorrel

Cashew: Cashew, pistachio, mango

Chocolate: Chocolate, cocoa, cola

Citrus: Orange, lemon, grapefruit, lime, tangerine, kumquat, citron, citric acid

Coconut: Coconut, palm, date

Dairy: Beef, pork, lamb, rabbit, squirrel, venison, goat or any mammal product. (Most people who cannot tolerate cow's milk cannot handle any mammal product so avoid goat milk as well) 

Fish: Salmon, tuna, sardine, catfish, trout, crappie (be careful/stay away from glue as in Elmer's glue) 

Fowl: (Egg is not included unless it is from laying hens) Chicken, turkey, duck, goose, guinea, pigeon, quail, pheasant

Fungus: Mushroom, yeast, mold, antibiotics

Ginger: Ginger, cardamom, turmeric

Gooseberry: Currant, gooseberry

Goosefoot: Beet, beet sugar, spinach, swiss chard, lambsquarter, mexican fireweed, russian thistle

Melon: Watermelon, cucumber, cantaloupe, pumpkin, squash, and other melons

Mint: Mint, peppermint, spearmint, thyme, sage, horehound, marjoram, basil, savory, rosemary, balm, catnip

Mustard: Mustard, turnip, radish, horseradish, watercress, cabbage, kraut, chinese cabbage, broccoli, cauliflower, brussel sprouts, collards, kale, kohlrabi, rutabaga 

Mollusk: Oyster, clam, abalone, mussel 

Okra: Okra, cottonseed, mallow

Onion: Onion, Lily, garlic, asparagus, chives, leeks, sarsaparilla


Parsley: Parsley, carrot, parsnip, celery, anise, dill, fennel, angelica, celery seed, cumin, coriander, caraway

Pea: Peanut, pea (black eyed, field, green), bean (navy, lima, pinto, green, soy), licorice, acacia, tragacanth

Plum: Plum, cherry, peach, apricot, nectarine, wild cherry, almond

Potato: Potato, tomato, eggplant, peppers, green pepper, red pepper, chili pepper, parika, cayenne, capisicum, tobacco, belladonna, stramonium, hyoscamine

Sesame: sesame seeds, peanut, rye, kiwifruit, poppy seed, tree nuts (hazelnut, black walnut, cashew, macadamia, pistachio

Shellfish (Crustacean): Crab, lobster, shrimp

Strawberry: Rose, strawberry, raspberry, blackberry, dewberry, loganberry, youngberry, boysenberry

Walnut: English walnut, black walnut, pecan, hickory nut, butternut

Wheat: Wheat, corn, rice, oats, barley, rye, wild rice, cane, millet, sorghum, bamboo sprouts, grass

.....More to come...  

The good news is this... Let's just say that you had a walnut allergy- it might mean you have to avoid most nuts, but perhaps you could try almond. The bad news is... let's just say you had an Orange allergy, you will likely have to avoid all forms of citrus. 


For more information about Food Allergy Gal's company visit: www.ilaraholland.com or get up to date news and information by "Liking" the Food Allergy Gal Facebook page.  

Why Restaurants need Certified Food Allergy Consultants

What's in it for you?: REVENUE, raving fans, reduced liability, confidence of staff and guest.

I dine out, a lot, rarely alone. I will bring 2 to 10 people with me to dine at almost every dining experience and I have food allergies- 9 of them, to be exact. 

I started my food allergy consulting practice, because I nearly confined myself to my own kitchen after getting sick one too many times in restaurants. My friends, family, clients and social network always ask me, "Where CAN you eat?" My point- I'd dine at your restaurant and bring my social network with me a lot more if I could be treated with respect, safety and ease along with great quality, full flavored foods. 

By the way, there are 150 Million people just like me in the world. By creating a safe environment for them to eat at, opens up a whole new group of consumers who will visit your restaurants and regularly, and bring their friends. 

My biggest challenge today dealing with restaurant owners, CEO's, chefs, cooks, and general managers, think they don't have a problem---- I'm going to tell you right now, if you think you don't, you are missing a giant gap in a growing market. 

Until a restaurant is certified and trained to handle allergens and intolerance and understands them, no doctor recommends eating out.   

Going "foodal" friendly creates an increase in revenue and raving fans. All good things. 

                                                          

The following is a true story: 

On Oct 9, 2012, at 6:07 PM, Food Allergy Gal wrote:

Hello Barbara, 

I love coming to BLANK and bringing friends to your establishment. I haven't met a person yet who hasn't loved being there. I came in a few weeks ago with a group. The entertainment was great and plan to return for a Saturday show this month. We wanted to stay longer but because of my food allergies we were only able to order one thing on the menu, therefore had to go elsewhere for food options.  

I was wondering how often BLANK is encountering this issue (Food Allergic Guest) and if you have any plans to incorporate any training/certification for staff or do any special gluten or allergen friendly menus?

On Oct 10, 2012, at 11:55 AM, Barbara wrote:

Hi Lara

Thank you for the note.

I am surprised to hear this from you. We have a huge menu that includes both vegan and non vegan options.

We have every type of protein. What are your allergies?

We, in fact, never get this comment.

We strive to have something for everyone.

Thanks

Barbara

Chief Operating Officer

On Oct 10, 2012, at 1:20 PM, Food Allergy Gal wrote:

Barbara, 

 I am equally as surprised to hear your response as none of those things were even mentioned to me- ever. In fact in general the staff acted like I was the first person they'd ever met with food allergies.

I am allergic to:

Diary, Walnuts, Peanut, Salmon, Citrus, Banana, Cranberry, Vanilla, Sesame Seeds, & Ginger

I feel so bad asking for so many modifications when I go out- but at the same time I know I have successfully been able to eat great meals at home and with my commercial restaurant clients. 

Some major areas of concern (just trying to give to helpful feedback) 

1. Our server didn't write down my food allergens, I was so unsure it wouldn't be communicated that I wrote them down for her. 

2.They brought one set of sweet potato fries to the table and then brought a second and said- "oh, these are the allergen friendly fries." It was a bit scary, because if I had been sitting there at the time, I might have eaten the other fires, as they didn't say anything when they dropped off the first set. 3. We ordered 2 other items but the server came back and said nothing else was allergen friendly and they could not accommodate us.  

On Oct 10, 2012, at 1:26 PM, Barbara wrote:

Do you know who your server was?

Did you have a menu?

We do not use peanut oil at all because of food allergies.

We have salads, fries, steaks, chicken, shrimp, so many more items that are not part of your allergy list that you could have eaten quite easily at BLANK. I, also, am 100% dairy allergic and eat daily at BLANK.

I am sorry you had a bad experience, I appreciate the feedback.

Barbara 

While she apologizes to me for having a bad experience she still doesn't acknowledge there is a disconnect between what she believes is going on and what is really happening. (THIS HAPPENS ALL THE TIME, not just at this restaurant but many others)

What to do differently: 

1. Develop a policy and plan for Food Allergic/Food Intolerant guest.
2. Consider a fixed menu for FoodAls (food allergic guests)- or use our recommended software to have an ingredient guide that lets the diner know their options. 
3. Certify kitchen and staff members.  

Food Allergy/Gluten Free experts are set apart from a dietitian  nutritionist. While we deeply value their opinion and work with them often, we are not only focusing just on the science of food  but the experience of eating out and the flavor of food. 
You can list calorie counts all day long but that has no significant value to a "foodal" or "gluten free, celiac" customer. 

Contact the experts at LaraHolland, Certified Food Allergy Consultancy to help your food service business today. 

26.5 Billion Business Reasons to get into Food Allergy Business

How Food Allergy Gal can help your business

1. Create Full Flavored Menu Items to “WOW” guest (that happen to be allergen free) 
2. BE Sure your products are really "Free from" by analyzing current menu/products- do they 'wow' or just accommodate the guest?
3. Post special menus online: utilize customized software to cater to multiple food allergies and advertise your efforts
4. Certify and Train staff members- to ensure safety and minimize liability (earn continuing education credits) 
5. Get additional marketing support from Food Allergy Gal- a real voice in the food allergy/gluten free consumer’s world. 

What's in it for your business? Increased Revenue, Raving fans and social responsibility! Catering to this market, is estimated to bring $26.5 Billion of revenue into the market place in the next 4 years.




CNBC did a great article on how catering to consumers with food allergies and intolerances can help business boom. This is a great quote, "It isn’t just large corporations that have watched how the rise in food allergies has sent sales soaring. Offering safe and savory food alternatives to those affected has turned into big business for food marketers and manufacturers." While Whole Foods is boasting about their $10 Billion Sales year in 2011, contributing their 12% growth rate largely to their gluten free and food allergy friendly products, everyone has a chance to get in on this, and consumers are practically begging grocery stores, restaurants, and bakeries to get involved. Allergy Eats recently reviewed an article about a challenge Food Allergy Gal has issued, the comments from consumers speak volumes. http://www.allergyeats.com/blog/index.php/food-allergy-gal-issues-challenge-to-restaurateurs-to-dine-with-her/


I am passionate about my business, because I live it every day but I also see 150 million others struggling with food allergies and their families too. Four (4) Percent of the food allergic are children, so the parents and siblings all have to deal with the food allergies as well.


I want to make sure we can all start enjoying life outside of our kitchens again. My goal is to help commercial kitchens everywhere, expand their knowledge on food allergies and food intolerances (i.e. Celiac and the rise of the Gluten free diet) and help bring safety, hospitality and food quality back for this group . If people feel safe eating out again, the retail food service industry could see expansion- just look at whole foods as the example (see below article.)


Even in tough economic times, people still eat and when diagnosed with food allergies, even more challenges are presented. When the "FoodAls" (food allergic people) are traveling, shopping, socializing, dating, visiting people in the hospital or going to school: the "where to eat, safely" is always top of mind. I strive to help the "FoodAls" by posting updates and reviews that include the words "allergy friendly" so that in searches they can easily find places that are or avoid places that are not. There are other sites and apps like AllergyEats.com which also aid "FoodAl's," but unless someone is posting regularly, it's tough to find them whenever, wherever.


As a food allergy consultant to commercial kitchens, when I talk to restaurant owners, if I bring up "food allergies," they often look sideways at me, but if I say "Gluten Free" they are suddenly very interested. The celiac world and celebrities have done an awesome job getting that message out there and there are only 3 million of them in the US... vs. the 12 million food allergic (U.S), not to mention the 150 Million worldwide.


It's time to raise the awareness in restaurants. If you are food allergic or intolerant ask if the establishment you are eating at has a special menu, ask for their ingredient book, ask if they are certified to manage allergens and gluten free environments. They have to post their results of the health inspection on their door, they should need to post weather they understand food allergens or not. I know I am tired of dealing with ignorance in food when I am at a food service establishment. To me, it is very scary when a server or cook doesn't know what dairy is and has a difficult time processing peanut vs. tree nut or doesn't know what is in pesto or other sauces. It's important that we educate our food service industry on food. I realize it is a job that requires no education, but being that it has the potential to kill or make someone very ill, it is time to start educating. Training and certifications on food allergies and intolerances are between $129 to $300 per person depending on the depth of the training.


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For more information about Food Allergy Gal's Company visit the website: www.ilaraholland.com, or email: info@ilaraholland.com. Follow us on Twitter or Facebook


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This is the CNBC Article Link.


http://www.cnbc.com/id/49101728/?fb_action_ids=10151098780844422&fb_action_types=og.recommends&fb_ref=s%3DshowShareBarUI%3Ap%3Dfacebook-like&fb_source=aggregation&fb_aggregation_id=288381481237582






Published: Monday, 8 Oct 2012 | 8:08 AM ET


By: Elizabeth Alterman


With the prevalence of food allergies and intolerances spreading faster than a case of hives, providing proper diagnoses and safe food options is keeping allergists and food manufacturers busier than ever.


According to data from the Centers for Disease Control and Prevention, the occurrence of food allergies and associated anaphylaxis— a life-threatening rapid onset reaction — increased 18 percent between 1997 and 2007.


Proteins from these top eight offenders are responsible for 90 percent of allergic reactions from foods: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans, according to the Food and Drug Administration.


“We are definitely seeing more patients with food allergies in the last few years,” said Dr. Stanley Fineman, president of the American College of Allergy, Asthma and Immunology. “It’s hard to quantify in our practice, but years ago we would see about one new patient with food allergies every two to four weeks. Now we are seeing a new patient with food allergies about two to three times per week.”


Some 12 million Americans now suffer from food allergies, according to Foodallergy.org. Eight percent of all children are allergic to some kind of food, based on a 2011 study by the Food Allergy Initiative.


Shock to the System


According to the FDA, each year in the U.S., it is estimated that food-related anaphylaxis events resulted in:


• 30,000 emergency room visits


• 2,000 hospitalizations


• 150 deaths


The cost of visits to the ER or doctor’s office can really add up.


David Holdford, an associate professor of pharmacy at Virginia Commonwealth University, co-authored a study that estimated the annual cost of treating food allergy reactions at $340 million to $510 million per year.


Depending on the allergy, risk and treatment are a lifetime issue.


Of three top food allergies — milk, eggs, peanuts — most people outgrow the first two by school age, but 80 percent remain at risk with peanuts, according to Fineman.


While most food allergies aren’t considered deal breakers when it comes to obtaining medical coverage, eHealthInsurance specialist Keith Mendonsa recommends examining plans carefully to keep costs to a minimum.


To begin with, diagnosing allergies can be expensive and tedious, with physicians administering a battery of tests.


When food allergies are severe, they can cause an anaphylactic reaction, which can be treated by administering epinephrine, sometimes obtained by prescription from the doctor. Use of an EpiPen (self-injectable epinephrine) can potentially ward off a trip to the hospital but the pen isn’t cheap.


Based on a small sample size of regional pharmacy pricing for the generic form of the EpiPen, a person without insurance would pay full retail price — around $200, Mendonsa said.



Those who have health insurance with prescription coverage and a deductible are likely pay a lower negotiated rate — closer to $75 — until the drug plan's deductible limit is reached, at which point it would be based on the plan's co-pay, which can range from $2 to $65 depending on the plan and the specific drugs prescribed. But because this drug likely falls under the "non-formulary" category, co-pay costs could be more volatile, Mendonsa noted.










Big Market for Food Manufacturers


Offering safe and savory food alternatives to those affected has turned into big business for food marketers and manufacturers.


Whole Foods, a leader in providing allergen- and gluten-free products and in catering to an upscale clientele, saw sales top $10 billion in 2011, up more than 12 percent from the previous year.


The natural food retailer, boasting its own gluten-free bake house, is opening a record nine new stores in the third quarter of fiscal 2012 and plans 27 to 32 others in fiscal 2013.


Yet it isn’t just large corporations that have watched how the rise in food allergies has sent sales soaring.


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I want a DIVORCE from my body!

Dear Body,

"I've tried to reconcile with you for years and it isn't working, so I've decided I want a DIVORCE."

I said this out loud, looking at my body and pointing at it with my index finger, while standing with Brian in Malibu. I was 75 miles from home and had spent way too much time trying to fill a soy chai latte craving. 


Have you ever broken up with someone- or gotten a divorce? You know how the fight that breaks up a couple, is never the real reason they broke up?  It's all the things that led up to that last fight that break them up. Well finding a plain (no vanilla) soy chai latte was what did it for me, the last straw, but unfortunately it was not my last battle, my body!   

The back story: Brian was visiting from London, the theme of his trip was MUSIC & FOOD. (The perfect holiday, right? What else is there?) I felt confident I could help provide this experience, and was very enthusiastic about participating. Then the reality set in, I was married to a body that seemed to reject the idea of fun. The nerve! I am forced to be married to a body that acts like an 80 year old.  Music and Food are two of my most favorite hobbies in life! Add traveling through unknown lands, speaking multiple languages, taking photographs, dancing and singing- I would attain my version of heaven! The problem is I got married to a "new body" 10 years ago. Well at least that is when I met the body I have now. The body I thought I was married to- decided to do change and we were growing apart and not together. 

So poor Brian (you could insert any one of my family or friend's names here as well) was sacrificed to the food gods as I had to work my way through compromising every meal with my stupid food allergies. Alas, very little sharing of food went on, even though he did a great job putting up with me. 

I dream of sharing every great meal with friends, partners, family, and clients when they come to visit, as I know just about every restaurant within 100 miles of my house. My favorite thing in food is finding new places and exploring new territory- (i.e.the hunt for the best pickle (Denver 2003), the best soul food on the west coast (2009), try every restaurant in Belmont Shore in one summer (2006). Going out to eat is one of my most favorite pastimes, especially as a foodie. Brian and I has agreed to share everything while he was visiting so we could try more food at more places. Sadly, in recent years my food allergies have increased in severity as well as the different varieties of foods I am now allergic to. 

Food allergies are embarrassing. If someone eats 3 meals a day with you at a restaurant for any length of time- they become exhausted. They hear the same repeat thing time after time after time again- "I am allergic to.......... so could you check the.......... and see if I can safely eat that....... Then the meals comes and it's a constant recheck, so this is the meal that has no....... are you sure? It taste like it has sesame... is there tahini on this?"  I am greatly limited in restaurants "safely" eat out. While I apologize profusely for having food allergies, I cannot control them and to date there is no cure for them. I leave the table now to go quietly explain my food allergies so everyone else can enjoy their conversation and meal ordering without me having to take 30 to 45 minutes to get through the process- people are usually finished with their meal before I even get mine, otherwise they have to wait a very long time.  

When I was married to my old body, I was disgusted when someone wanted to change or alter a meal. I now, have no choice. I have to alter a meal, request ingredient list, etc.

I have done everything to "control" the way my body feels. I have been making changes (SACRIFICES) to my food habits and food favorites for 10 years, and still my body fails me. I eat "healthy" for my needs and yet still my remaining kidney collapses and the food allergies kick in. After ingestion of certain foods, I have weeks to months of discomfort, pain, wheezing  swallowing difficulty, rashes, welts, cyst... It's not fun. In some cases I've gone into an instant seizure from anaphylaxis shock. (Talk about embarrassing and uncomfortable. Not to mention, "way to ruin a fun afternoon or evening out.) 

I rarely feel safe eating out anymore because the majority of restaurants lack sensitivity not to mention education on food. I have been "poisoned" (accidental exposures to food I am allergic to) several times eating out. I have had waiters tell me, "It's a proven fact, food allergies are all in your head." I've had owners tell me, "You should learn how to cook at home because we can't cater to everyone walking in our door with a food allergy."  I know how to cook, and very well I might add! In fact I love to cook! However,  when I want to be social and enjoy outings with my friends and family, why do I have to sit at a table with no food on my plate or risk being "poisoned" because of the ignorance in the food service/hospitality industry. By the way, because of my enthusiasm for travel- it's very hard to cook when I am far from the safety of my kitchen. I love how restaurant owners are so willing to give up business. 

Dear Body, Give me my divorce due to irreconcilable differences! Sincerely, Me. 

My testimonial to my body for the record: 

I am sick and tired of going out to eat and explaining 9 food allergens and what that means and how the cook can preserve the taste in the food I'm being served. (Because most of them think- bland is better???)  I am tired of reading every label when I shop in the market- I even have to read the labels of the lotions and conditioners. I am tired of feeling like a third class citizen when I go out to eat. I am exhausted with my body when it quits working. I don't choose this disease, I don't do this "allergen thing" because I want to lose weight or be like "Lady GaGa." This is not a choice someone gave me to make- for me, this is life or death. I miss my cheese plate of heaven and my buttered artichoke, an occasional gelato treat and being able to order one of everything on the menu just to experience it all. (In case you are wondering, I don't have a stomach the size of Texas, but I like to try it all.) I am tired of saying, "No, I can't eat there. No, I can't go out to eat. No, I can't attend that dinner party with 12 great friends, because I don't want to inconvenience the rest of the group. No, I can't go to the holiday party because it's food based, and I won't be able to eat. I'll meet you after dinner, so I can cook at home. Sorry, we have to go to another restaurant because there is nothing on the menu here or the chef isn't in. " I want a divorce from my body so I can be the food adventurer again and have trips filled with the best food and music. 

The only redeeming thing I have found in the last year is that there are 150 Million people in the world just like me, all saying the same thing, I am. So I can say I am not alone- but darn it, it is lonely! 
I was in a conference break out session with 50 other adults with food allergies and each one of us cried, sharing similar stories and experiences about food and eating out and going without little pleasures, like birthday cake.  Imagine if bakeries, restaurants  and other commercial kitchens could serve our group- talk about customer loyalty and revenue increase. Food service wants to know why numbers are down, it's not just because of the economy, it's because you won't take the time to educate on food (that includes allergies). Consumer trends and demands show the more transparent the menu- the more people spend at a restaurant. (Sure there is a group of people that don't care- and they don't have to know, that's fine- just don't ask, no one will tell.) 

In the last 2 years,out of demand from many of my close acquaintances, friends and family in the food service business, I finally took all my research and studies and developed a Food Allergy Consulting practice dedicated to help commercial kitchens handle the food allergic & intolerant (that includes gluten free).  This is why I started the food allergy consulting practice, while it doesn't solve my problem, it certainly aims to get us (the 150 million food allergic or food intolerant)  enjoying living away from our kitchens and socializing safely again. Spread the word, keep asking restaurants for allergen friendly menus. Keep asking grocery stores and bakeries if they serve to special needs diners. Keep asking for kitchen certifications. Keep being nice about your food allergies. Be patient, laws are in place and more are coming to help us (THE FOOD ALLERGIC) get back to enjoying life again. 

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