Food Industry: Test your knowledge! What we don't know could hurt millions and cost us business.

What do we really know?

By Food Allergy Gal

 

Chefs, cooks, wait staff and managers constantly think managing food allergies is no big deal- or at least that is what we tell the customer. --- deeper investigation reveals a different story.  The food industry, as a whole, knows very little about food allergies, gluten, and other special dietary needs, yet we want to increase business, understand food trends and stay in food SERVICE and HOSPITALITY business…. So let’s just test our knowledge right now and find out what gaps we need to fill in. 

How many people have food allergies in the U.S?

How many people have food allergies in the world?

Is Gluten a top 10 food allergen?

What are the top 10 food allergens in the U.S?

Does every country have the same food allergies?

Can you fry out a food allergen?

Does it really matter if the same knife touches that cuts butter is used to prepare a dairy free meal for a customer allergic to dairy?

Are eggs considered dairy when talking about food allergies?

What is celiac disease?

What is gluten? What is it found in?

How serious is Celiac disease over food allergies?

Can someone die if they ingest something they are allergic to?

Are food allergies just in people’s heads- are they really just picky eaters? (Answer Truthfully)

If you can answer all of these correctly without cheating- please send me the answers in an email and I’ll send a super special gift. Info@ilaraholland.com  Bonus if you can get your staff to take this quiz and everyone passes with 100%. The thing is if you can’t answer all these questions and get 100% on them- you are at risk for serious liability in the kitchen, to the staff, to the business. You will face fines, lawsuits, poor ratings, heath department violations and worst of all potential closure of the restaurant. ****Disclaimer, you must be in food service or hospitality industry to get prize****

For the best, most efficient solution in the industry- please contact my office directly at (310) 728-0629 or email info@ilaraholland.com

If you don't believe that lack of knowledge is hurting you- read the comments posted by those in the F.A. community around the globe- (Comments are at the bottom on this article) ... Read More.

Gluten Free is NOT Guilt-Free

The new phrase everyone wants to discuss in Food is "Is it Gluten Free?" It is everywhere, but did you know that only 3 million people in the United States have actually been diagnosed with Celiac and even less have an actual diagnosed Gluten intolerance which is far different than having an allergy to food where 15 million Americans have been diagnosed and that number continues to rise annually. 

Yes it is very important to pay attention to this group and yes we (in the food industry) need to cater to those with special dietary request- but why have we suddenly put such an emphasis on Gluten Free vs. actual food allergies that can kill a person immediately- not that a slow death or illness is any less painful (Trust me I know). 


But let me tell you why it is not healthy to "Go Gluten Free" if you don't have Celiac Disease........ Read excerpt taken from http://www.washingtonpost.com/national/health-science/what-to-know-before-your-first-gluten-free-race/2013/10/14/d3398b12-3293-11e3-8627-c5d7de0a046b_story.html

This is exactly why I caution people who don't have celiac disease or gluten intolerance against going Gluten Free. 

When it comes to calories, “it’s not a one-for-one swap out,” Bonci says. For example, gluten-free bread made with rice flour might pack twice the calories of a whole-wheat slice. Some athletes need the extra calories, but “not everybody does,” she says.

Davis encourages athletes to “go gluten-free, but don’t eat ‘gluten-free.’” In other words, focus on eating whole, unprocessed foods such as nuts and steamed vegetables rather than swapping your pita chip for a corn chip. “Gluten-free foods are made with rice flour, potato starch, corn starch and tapioca starch — the only starches that raise blood sugar higher than even wheat,” he says. “It’s like some cruel joke.”

If all you were eating was gluten free desserts and gluten free breads- and you don't see an obvious weight reduction- it's no wonder. TRUST me.... It's awesome that someone can actually eat a sweet treat once in awhile for those who have been deprived for years- but that is NOT the way to live life, expecting to lose weight.

Providing a gluten free option in food service does not cater to those with food allergies and it also isn't a guarantee that the entire meal will actually be gluten free- unless you are really trained in this and have been certified- gluten can be find in other materials we are using in commercial kitchens not to mention other products we may not even think twice about. 


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Please feel free to send comments, rants, raves, corrections, or ask for advice to Food Allergy Gal info@ilaraholland.com- or post below in comments. Look for more honesty from Food Allergy Gal on Twitter and Faceboook or visit the www.ilaraholland.com website for details on other products and services we offer. 

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The Workplace: Managing Food Allergies

Managing Food Allergies in the Workplace

by Rebecca Fortelka

Being diagnosed with a myriad of food allergies at the age of 22 was not only terrifying but it meant a whole lifestyle change. I could not just eat whatever I wanted and go out with friends like I was so accustom to. I needed to learn how to cook and plan strategically every time we did go out to eat.

According to the American Academy of Allergy, Asthma, and Immunology group a recent studies shows that as many as 15 million Americans have food allergies. Another 2 million suffer from celiac disease, and many more suffer from food intolerances. As food allergies continue to rise, more young adults with food allergies are entering the workforce, and employers should take notice.

I was working a traditional 9 to 5 job at the time of my diagnosis and was baffled by how I could handle the day at work with all types of social situations involving food. I was constantly surrounded by foods I was allergic to and felt the need constantly educate my co-workers about how I was airborne allergic to certain foods.  (Airborne allergic means foods I am allergic to, even being in the same air space as me can evoke a reaction.)  I have to sanitize my workspace and ask that others always clean up after themselves others in common areas because even a small speck of allergen can cause me to react.

I came up with a few ways to educate everyone about what it is like to live with food allergies:

1. 1.     Ask the boss to allow me to make a powerpoint presentation and set aside 20 minutes to educate and have a discussion about cross-contamination and common hazards that come with food allergies.
2. 2.     I made index cards for all my co-workers and boss that states my allergies both food and environmental, how to recognize an allergic reaction, and what they should do in a medical emergency. Make sure they know where you keep your medications, including epinephrine, if appropriate.
3. 3.     Help plan office events to ensure that there are some safe food options for all to enjoy.

All and all, it is important to educate your co-worker and boss about food allergies. Because knowledge is power and an open dialogue is very important. Although, allergies can be intimidating being knowledgeable and proactive is a surefire way you can still live life and enjoy.

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You can contact Rebecca for more information at Rebecca Fortelka rfortelka@gmail.com or read more about her by clicking here.