This past weekend we dined our way around Las Vegas seeking out the most allergy-friendly restaurants. We were very excited about the awareness all the restaurants we visited had around food allergies.

It wasn’t that long ago, while working at Walt Disney World and on a benchmarking trip to Las Vegas, most restaurants plain and simply said they could not accommodate food allergies. We visited some of those same restaurants again and were excited to see that they now acknowledge guests with food allergies.

Eating out with food allergies can be all too stressful. Check out our Vegas adventure and our one “outstanding” find, as we save the best for last…

Our first step was to compile a list of questions to ask each restaurant. Check out our post, “7 Questions To Ask That Could Save Your Life When Dining Out”.

Before the trip we contacted many restaurants by phone and email. We like talking to someone on the phone so we can ask specific questions and get a feeling of their knowledge and understanding of food allergies. Once we got to Las Vegas, we also stopped by dozens of restaurants in person.

Let’s get eating, or not!

• Thailicious

A trip to Vegas would not be complete without dining off the strip at Thailicious Authentic Thai & Vegan with our good friends from Hawaii, Dave and Beth who now live in Las Vegas. They are regulars and Beth is extremely allergic to shrimp and has other intolerances. Thailicious serves many guests with food allergies, using clean and sanitized pans for their dishes. Along with their regular menu, they also have a large vegan menu. Their vegan option of the green papaya salad rocks and is better than any non-vegan green papaya salad I can remember, and there are options for the peanuts if they are an issue. I had 2 orders of their veggie fresh rolls…I could eat them all day long! The soups, curries, and appetizers flowed.

Yes, we trust this restaurant to keep us safe!

• Carmine’s in the Forum Shops at Caesar’s Palace

We were impressed by the fact that Carmine’s has 4 dietary menus; Dairy & Egg Free, Wheat & Gluten, Vegetarian & Vegan, and Garlic. So impressed, we decided to have lunch. I ordered the Country Style Pasta, gluten-free and without sausage. When I asked the server if a meat stock was used, she said, “We’ll since you don’t want sausage, I would think they wouldn’t put in any stock”. Really??? Joel ordered gluten-free pasta with marinara. When his dish arrived, it was with linguine that was not gluten-free. Can you believe that our server got an attitude about the mix up? Well, besides the bad service, the fact that we were served wheat when it was made clear we had a wheat allergy, and the restaurant’s disclaimer that their “busy” kitchen is not allergen-free is a good reason not to dine here.

• Trevi in the Forum Shops at Caesar’s Palace

After dining at Carmine’s, we came across Trevi, a Landry restaurant. Landry’s Inc. has been a leader in the food allergy industry. We were sorry we didn’t find this spot first. We’ll definitely check them out on our next trip. They have a great gluten-sensitive and vegan menu and will work with your food allergies.

• Gordon Ramsay Pub & Grill at Caesar’s Palace

They work with guests with food allergies and have a gluten-free menu. Their Kale Salad with butternut squash, dried cranberries, and honey mustard vinaigrette was calling. We’ll be back to try it.

• Mesa Grill by Bobby Flay at Caesar’s Palace

The host was just as friendly as she could be. She spent a good 15 minutes going through every menu item to let us know the ingredients in each. There really weren’t any safe options for us here.

• Eataly

There’s a lot of talk about Eataly at Park MGM. I suggest if you have food allergies ignore the hype. We dined at La Pizza & La Pasta. Our server was very attentive and asked about our food allergies. Options were limited with only 2 being gluten-free, low-gluten pizza crust (baked in the same oven as all the pizzas) and gluten-free casarecca pasta. As attentive as he seemed, we ordered Barbabietola (roasted beets & ricotta with a citrus vinaigrette) without the ricotta cheese as we again mentioned our milk allergy. Can you believe that it was delivered to the table with the ricotta cheese? Really??? 

Eataly is a no-go!

• Julian Serrano at Aria

Joel was craving tapas, so we checked out Julian Serrano at Aria. The host assured us that the servers are trained, and they talk to the chef. They did provide a verbal disclaimer saying they can’t guarantee there is no cross contact. Our allergies were documented. They modified the patatas bravas, which were just okay. If you’re craving patatas bravas, check out our recipe…much better!

Padron Peppers with a Spicy Orange Glaze

• Herringbone at Aria

The host said they accommodate guests with food allergies most of the time. She shared with us their “Allergy Alert Card”. The card was magenta in color. The 8 allergens listed on their card were gluten, fish, nuts, oats, dairy, eggs, soybean, and shellfish. They have no gluten-free pasta or bread and are limited on soy-free options. We opted not to dine here.

• Border Grill at Mandalay Bay

The dining operator for Mandalay Bay said that allergies require a 24-hour notice to the restaurant. She gave us the direct number for Border Grill. We spoke to the General Manager, Yancy who said they could certainly accommodate us. They will fry chips or fried items in a separate pot with new oil. They change gloves for allergies and use clean and sanitized boards and utensils. He shared that they recently fed 16 kids with food allergies and appeared in their magazine. We give Border Grill a thumbs up!

• Aureole at Mandalay Bay

The host said they absolutely accommodate guests as long as the chef knows. We have dined here before, but on this trip our evening plans were already booked, however we will give Aureole’s another try.

• II Fornaio at the Venetian

The host had to ask the server if they can accommodate food allergies. She was able to find out that servers are required to take training on food allergies. Since the host had no idea if they serve guests with food allergies. We’ll skip it.

• Yardbird Southern Table & Bar at the Venetian

Host advised that the servers and bussers have had training, but they don’t train locally.??? We’ll pass.

• Bouchon at the Venetian

The host said they accommodate guests with any food allergies. The server will let the host know who will let the kitchen and manager know. Reservations made in advance will be notated of the allergy/allergies. Bouchon has always been a favorite of ours.

• Burger Bar at Mandalay Bay

Burger Bar accommodates guests with food allergies and the host said they “tend” to be very careful about them. She shared that there is no specific training for the staff on food allergies.??? Our gut quickly said no!

• Robert Irvine’s Public House at Tropicana Las Vegas

The host said they don’t prepare food for guests with food allergies often. She also said that there is no food allergy training in place. We love that Robert Irvine works out and is into health and wellness, however, we’ll pass.

Saving the Best for Last!

Our Number 1 Choice for dining in Las Vegas with Food Allergies:

• South Point Hotel Casino & Spa

The safest place we found in Las Vegas was South Point Hotel Casino & Spa, thanks to Asst. Executive Chef Keith Norman. Chef Keith is committed to serving guests with food allergies and provides ongoing training to all staff members in every food establishment on property.

Stay at South Point and you need not worry about dining out. Your options are In-Room Dining, Baja Miguel’s, Garden Buffet, Del Mar Deli, Steak ‘n Shake, Don Vito’s, Zenshin Asian Restaurant, Big Sur Oyster Bar, Primarily Prime Rib, Silverado Steak House, Coronado Café, Kate’s Korner Ice Cream Parlor, and Michael’s Gourmet Room. Oh, the movie theatre and bowling alley on property are also onboard to assist guests with food allergies.

You will find this Allergy Awareness card on every podium of every restaurant at South Point. The hosts know just as much about food allergies and the menus as do the servers, bussers, managers, cooks, and chef.

Servers in all restaurants fill out an Allergen Alert slip when taking your order. The allergens are input in their POS (point of sale) system and are printed on the ticket. Your bill also notates your allergies. Not to mention, everyone is notified of your allergies from the host to manager and chef, to the busser and server.

• Big Sur Oyster Bar at South Point

When we ordered our salads, out came the purple cutting board and tools used for food allergies. The cook changed his gloves to new purple gloves. He didn’t grab a bowl from the stack, but had bowls set aside for guests with food allergies that were individually wrapped in plastic.

the purple cutting board, gloves, and utensils

• Baja Miguel’s at South Point

Without even asking, Lose (the host) brought us avocado slices to make our own guacamole since their guacamole comes in prepared and contains gluten. They brought special tortilla chips for Joel that were gluten-free. Since the gluten-free chips were fried in soybean oil, they brought me wedges of warm corn tortillas. Lose also said she had the kitchen making special beans for me without the pork lard. Now, we didn’t even ask for any of this.

Our server, Alex gave us several blank “Allergen Alert” cards. He told us we could fill them out and give them to other places we wanted to dine at. Going above and beyond, it is clear that Alex, Lose and the entire culinary team at South Point care about the safety of their guests.

• Garden Buffet at South Point

Oh, yes! We had to check out the buffet. We arrived 40 minutes before the buffet opened to be first in line. The host immediately contacted the chef, who greeted us and walked us through the entire buffet, letting us know about each item and what was safe to eat. The chef also said they can prepare some items safely in the back.

Have you gone to Walt Disney World or Disney Land because you know it’s a safe place for guests with food allergies? Well, plan a trip to Las Vegas and know that South Point has joined the ranks of Disney for food allergen safety!

Chef Joel’s Tips

• When dining out, choose a dish that is prepared to order, with a clean and sanitized pan and cooking utensils. Batch foods like soups or stews that have been cooking for a while have a greater chance of being contaminated by cross contact.
• If your allergy is severe, do not eat at buffets. There’s just too much of a chance for cross contact. However, if you want to dine at South Point’s Garden Buffet, be the first in line when the buffet opens. After walking the line with the chef, be one of the first to get your food. It won’t take long for cross contact issues to occur. A guest drips blue cheese salad dressing into the balsamic vinegar. Another guest uses the spoon for crab salad, and then gets some plain beets with the same spoon, leaving the spoon with crab in the beets. You get the idea, right?
• Even if you’ve done your due diligence and make dining plans, but all of a sudden have a gut feeling of uncertainty, that’s okay. Always listen to your gut.
• Carrying a “chef card” that outlines the foods you must avoid is a great way to communicate your food allergies to a chef or manager at restaurants. FARE provides an interactive PDF of chef card templates in English and a number of foreign languages to use while dining out and traveling.
• It’s always stressed to ask for the manager or chef. That is very important and you need to do that. However, we like to first talk to the host. If the host has no knowledge of the establishment’s allergy policy, we avoid that restaurant. As first point of contact for the guests, we believe the hosts should know the policies.
• The best time to dine at any restaurant is during the first hour of a service period. The staff is more alert and attentive and the kitchen is much cleaner.

The post Dining in Las Vegas with Food Allergies appeared first on Your Allergy Chefs.

vegan and free from gluten and top 8 allergens

Whether you have a milk allergy, follow a plant-based lifestyle, or you happen to be in the 65 percentile of the population that experience lactose intolerance, the thing you most likely miss is cheese. Oh, the power of cheese.

Over the past few years, with allergies rising and veganism growing, some pretty awesome food manufacturers have committed to making plant-based cheese.

We’ve road-tested our favorites and are here to share the winners.

There are various dairy-free types of cheese available today, but not all of them are equal. Some dairy-free cheeses taste great, and some don’t taste like cheese at all. Some melt but don’t stretch, and some wouldn’t even melt if a blow torch was put to them.

Our top picks come from Daiya, Follow Your Heart, and Violife:

Daiya

• Cheddar Style Shreds
• Mozzarella Style Shreds
• Pepperjack Style Shreds
• Classic Blend Shreds
• Medium Cheddar Style Farmhouse Block
• Mozzarella Style Deluxe Cheeze Sticks

Follow Your Heart

• American Style Slices
• Provolone Style Slices
• Smoked Gouda Style Slices
• Mozzarella Style Slices
• Pepperjack Style Slices
• Cream Cheese Alternative
• Dairy-Free Feta Crumbles

Violife

• just like Parmesan
• just like Feta
• just like Mature Cheddar Slices
• just like Smoked Provolone Slices
• just like Cheddar Shreds
• just like Mozzarella Shreds
• Epic Mature Cheddar flavor Block

DAIYA

Daiya has a complete line of cheese products. All of their dairy substitutes are vegan and free of gluten and the top 8 allergens.

Not all of their products fared well. We found that their sliced cheese takes way too long to melt, making it not a good choice for grilled cheese sandwiches.

Mozzarella Style Shreds

For pizzas, quesadillas, and baked pasta dishes, these shreds do the job well! They melt, stretch, and bubble.

Cheddar Style Shreds

These shreds are great for making sauces, topping bowls, tacos, nachos and so much more.

Mozzarella Style Deluxe Cheeze Sticks

These cheeze sticks are fun and a perfect addition to the lunch box. They make a delicious snack.

Medium Style Cheddar Farmhouse Block

Cut this block up in cubes for a cheese tray, or slice for crackers. This block is also fabulous grated over bowls and tacos.

FOLLOW YOUR HEART

We love buying local! Follow Your Heart is here in Southern California. We find their products at Sprouts, Whole Foods Market, and of course, Follow Your Heart’s health food store in Canoga Park. If you have trouble finding their products in your area, check out their website.

They have so many great allergy-friendly products, from eggs to breads to salad dressings. They also have Soy-Free Vegenaise, which we agree is better than mayo!

Oh, we can’t forget to mention their allergy-friendly flour tortillas. Yes, that’s right! Their tortillas rock! I miss not being able to make and eat flour tortillas. But everything’s okay, because Follow Your Heart’s flour tortillas are here and they are unbeatable!

They recently came out with a cream cheese alternative, which is amazing on allergy-friendly bagels from Rising Hearts Bakery.

Okay, so their cheese alternatives that top our list are their slices. However, their cheese shreds aren’t are favorite.

American Style Slices, Smoked Gouda Style Slices, Provolone Style Slices, and Pepper Jack Style Slices

For the easiest and best-ever grilled cheese sandwiches, Follow Your Heart Slices are the key. These slices also make a great snack. They’re our first pick for slices.

How about slapping them on your favorite burger? A winner!

VIOLIFE

From Greece comes Violife, and we are so happy!

To date, we have only found Violife at Whole Foods Market. Check out their website for availability in your area.

Their website shows products that our local market does not carry, such as just like Cream Cheese Original and just like Cream Cheese Chilli Peppers. Hopefully they’ll be in our area soon.

just like Parmesan

What’s pasta or caesar salad without grated parmesan cheese? You won’t have to ask this question again. The answer is, Violife just like Parmesan! It’s our go to parmesan for pasta and our plant-based caesar salad.

just like Feta

It’s not exactly just like feta, however when paired with watermelon or added to a greek salad, you’ll start believing.

just like Cheddar Slices, just like Mature Cheddar Slices, and just like Smoked Provolone Slices

These slices are great as a snack and of course, a great cheese for a grilled sandwich. They have the best meltability of sliced cheeses that we have found.

Violife also has just like Cheddar Shreds and just like Mozzarella Shreds. While they have great meltability, their stretchability is not as good as the Daiya shreds. However, you can still enjoy these tasty shreds on tacos, salads, and baked potatoes.

Their coconut oil based cheese alternatives are all vegan, allergy-friendly, and GMO-free.

One of Violife’s newest editions is their Epic Mature Cheddar flavor Block. This is our favorite cheddar block! It’s great on salads and cheese trays, for snacking, shredded on tacos, and with crackers.

The Best of the Best…Our Favorites!

Daiya

• shreds
• mozzarella style cheeze sticks

Follow Your Heart

• slices
• cream cheese alternative
• feta crumbles

Violife

• just like Parmesan
• just like Feta
• Epic Mature Cheddar flavor Block

Wait, there’s more!

There are other amazing plant-based cheeses out there that we didn’t talk about because they contain nuts and some contain soy. If nuts or soy are not an issue, check out these other fantastic picks:

• Treeline Aged Artisanal Nut Cheese
• Fresh VeganMozz by Miyoko’s Creamery
• Miyoko’s Cheese Wheels (Smoked English Farmhouse, Classic Chive, Garlic Herb, Sundried Tomato Garlic)
• Kite Hill Cream Cheese Style Spreads
• Heido Ho plant-based cheeze (Portland, Oregon)
• Vtopian dairy-free, vegan and handmade cheeses (Eugene, Oregon)
• Vegan Chao Cheese Slices by Field Roast

Cheesy recipes you might enjoy:

Creamy Macaroni and Cheese

Cheezy Grilled Cheese

Mexican Fiesta Dip

Pimiento Cheese

Watermelon, Feta & Summer Fruit Salad

The power of cheese is here to stay.

Hooray…Cheese for everyone!

The post Vegan Cheeses You Should Really Taste appeared first on Your Allergy Chefs.

We’re so glad to have you here for strategies for taking control of your health!

Jennifer McGregor is a pre-med student who co-created Public Health Library to write about health and wellness topics and to create a forum for sharing reputable health and medical information.

In this week’s post, Jennifer shares how you can take control of your health. Her strategies are great for everyone, including those with special needs.

With the new year in full swing, let’s rejuvenate!

Jennifer has a passion for helping those with special needs.

Over 56 million people in the United States have a disability.

Did you know asthma and food allergies are considered disabilities under the Americans with Disabilities Act (ADA)?

It is also estimated that 1 in 3 school children have a disability.

Health and wellness, it’s for everyone!

Control of Your Health: Strategies for Those With Special Needs

By Jennifer McGregor

Self-care

Disabled individuals sometimes find it more difficult to stay healthy than those who are not disabled.

There are self-care strategies you can practice every day to stay healthy, remain active and stay mentally sharp.

Keep up a regular, weekly schedule of physical activity to maintain good cardiovascular and pulmonary health, and be sure to eat healthy foods, emphasizing the five basic food groups. Avoid junk food and limit your intake of salt, sugar and processed foods.

Don’t use tobacco products, drink alcohol only in moderation, use prescription medications wisely, and schedule regular checkups with your physician.

Don’t neglect the need to socialize; keep in close touch with family and friends, making liberal use of social media if it helps connect you with those who are closest to you.

Exercise

The Center for Disease Control recommends that all adults, including those with disabilities, get at least two and a half hours a week of moderate aerobic exercise, a minimum of 75 minutes per week of vigorous aerobic workouts, and an hour of muscle-building exercise.

Doing so will not only improve key physical functions such as heart and lung performance, it will also help maintain your independence and lessen the chances of contracting disease or developing mental health problems.

People with special needs should always consult with a doctor and carefully tailor their workouts based on exercises they’re capable of performing. Talk with your doctor about the kinds of physical activity that are safe and appropriate given your disability. Remember, the most important thing is to avoid inactivity, and bare in mind that some exercise is better than none at all.

Begin slowly and build gradually, exercising a minimum of 10 minutes per session and increasing slowly over a period of several weeks. As you feel able, watch for opportunities to increase your level of physical activity in ways that are convenient and fit within the scope of your daily activities.

Walking, resistance band training, yoga (or chair yoga), and wheelchair basketball are just some opportunities to bolster your workout routine and get a good mix of cardio and muscle-strengthening exercise.

Consider incorporating a regimen of isometric exercise that can be especially beneficial for individuals who are wheelchair-bound, and try chair exercises if you’re in a wheelchair or have limited mobility.

courtesy of pixabay.com

Indoor air quality

Healthy indoor air quality is also an important factor in one’s overall health. A home rife with allergens, VOCs and other pollutants can create or aggravate respiratory problems and lead to chronic illness.

Use a high-quality air purifier with a HEPA filter. Though an air purifier can’t remove 100 percent of all airborne contaminants, an air purifier can make a significant difference in the air you breathe every day. Before making a purchase, be sure to read guides and reviews online.

Manage your health care

Remember, your health is a partnership between you and your healthcare providers. It’s important to maintain an active role in your own care, so ask plenty of questions and talk candidly with your doctor about any concerns you might have.

Don’t be afraid to address specific concerns about the care you’re receiving so your physician can allay your fears or make any necessary changes to your treatment. If you require therapeutic care, be diligent in your research, and find local care providers with whom you’re comfortable and who come highly recommended. Check ahead to ensure there’s adequate access, such as a wheelchair ramp and elevators.

Make sure you have any questions and concerns clearly in mind going into an appointment; write them down if you need to so you don’t forget them.

If necessary, bring your health records along and anything that might be helpful to your healthcare provider. Think through the logistics of your situation and let your provider know ahead of time if any special arrangements will be necessary to accommodate your visit. Finally, feel free to write down what the healthcare professional says so that nothing is forgotten.

Having a special physical need doesn’t mean you can’t take control of your own health and manage the care you receive. Look for ways to integrate exercise into your daily routine, and pay special attention to self-care needs.

Remember, a disability shouldn’t render you unable to live a well-rounded, healthy and fulfilling life.

Click here to learn more about Jennifer’s Public Health Library.

The post Taking Control of Your Health appeared first on Your Allergy Chefs.

Did you know that 1 in 13 children, or roughly two in every classroom have food allergies?

About 30 percent of children with food allergies are allergic to more than one food, and every three minutes, a food allergy reaction sends someone to the emergency room.

FARE works on behalf of the millions of Americans who have food allergy, including all those at risk for life-threatening anaphylaxis.

FARECon Featuring Teen Summit is a new, annual educational event from FARE serving people of all ages managing food allergies.

At this year’s conference in Washington, DC, Joel conducted 3 educational sessions. The first was for the hotel staff, “TEACH Food Allergen Safety,” training the chefs, managers, and servers on the basics of food allergen service and kitchen safety.

The adult session was titled “Behind the Scenes…Tips for Safe Dining”, which offered Joel’s behind the scenes perspective on what restaurants can and cannot do to accommodate guests with food allergies.

In the teen session, “Reconstructing Teen Favorite Foods,” Joel dove into removing common allergens from teen favorites, replacing them with simple ingredients.

Joel appointed the teens as his sous chefs. The first task for the newly appointed sous chefs was to provide substitutions for the common food allergens in mac ‘n cheese.

We put post-it easel pads around the room, each one having a food ingredient for mac ‘n cheese listed on top. The teens were given post it notes where they could write their ideas for allergy-friendly substitutions and post them on the corresponding sheets. The teens had some great ideas for allergy-friendly substitutions. We reviewed the recipe for mac ‘n cheese and talked about the various substitutions provided.

Now the teens were ready to create allergy-friendly versions of their own favorite dishes, writing down their recipe ideas and drawing pictures of their final plate.

Among the many creations were maple apple cider donuts, quesadillas, thin mints, pretzel pie with sunflower butter ice cream, beef ramen, and pizza.

The judges had the hard job of choosing the two winners, and we had the fun job of developing the winning recipes, allergen free!

Inspired by Scout S-B, here’s the first of our winning recipes, a savory chicken paprikash featuring tender chunks of chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce!

This next winning recipe was inspired by Celia Malba. Filled with strawberry jam and fresh strawberries, these crepes come together easily to make an impressive and delicious dessert!

For these winning recipes, visit FARE’s blog for chicken paprikash and strawberry crepes.

The post Teen Recipe Challenge appeared first on Your Allergy Chefs.

What a privilege it was to present at the FARECon Featuring Teen Summit earlier this month in Washington, D.C. We had an incredible time talking with parents and teens living with food allergies.

During the adult session, “Behind the Scenes, Tips for Safe Dining,” I asked participants to share their biggest frustrations about dining out and any questions they had. We got some great responses which may resonate with you.

Here’s our best advice in answering your questions and frustrations in the following Q&A with Chef Joel, former Manager of Product Development and Special Diets at Walt Disney World…

7 Questions

Q: Saying I have food allergies doesn’t sound strong enough for exactly what will happen if I eat food I’m allergic to. What else can be said to get my point of severity across to the servers and chefs who don’t even understand the term “anaphylaxis?”

A: An excellent question! To make your point crystal clear, you need to say that you could die if you eat even a trace particle of the allergen.

Q: Can you explain filtration again? Also, are there really any designated fryers in restaurants?

A: Filtration is the act of filtering cooking oil to remove food particles, so the oil lasts longer. The problem with filtration is that the protein molecules that are in the oil are not removed during the process, thus the allergen proteins remain in the oil. Cooking and the high temperatures of the fryer do not destroy the proteins.

Yes, some restaurants can have a designated fryer. However, they have to filter the oil from the designated fryer separately and put it back into the designated fryer without commingling with the common fryer oil. A mistake is made when an establishment has 2 fryers that share the same oil. They may designate one side for frying foods that are allergen free, but cross contact occurs because of the shared oil.

Q: A restaurant lists gluten free items with a red “GF” symbol and the asterisk on the menu says, “gluten friendly.” What does that mean?

A: Gluten friendly can mean 2 things. (1) A dish that is naturally gluten free, such as chicken or rice. (2) No gluten was added to the dish. By saying gluten friendly, the establishment is not guaranteeing the item is gluten free and free from cross contact. In a nutshell, the establishment is not taking any liability for cross contact, which happens when an allergen is accidentally transferred from one food to another.

Q: How do you deal with objections of restaurant owners in setting up allergy safe processes?

A: No deal. Don’t eat there. Appreciate their honesty. It’s better to know that they are unwilling to help than to half-ass try to accommodate you and make a mistake.

Q: Why can Disney manage food allergies so well and other food service operations cannot?

A: The culture of Disney is to make magic for every guest. It’s a huge commitment that they have made. It’s about training, processes, menus, and ingredients. They start with training, which is ongoing. They follow processes, modify menus, and source special products to make serving people with food allergies easy.

Q: What national chains have the best food allergy procedures?

A: The leading guide to allergy friendly restaurants nationwide is AllergyEats. Check out their website to find the restaurants in your area that are ready and willing to accommodate your allergies…and find those that aren’t.

Q: When we buy food at a grocery store, we don’t buy foods that say, “made on shared equipment.” When we call a restaurant and they say “we don’t serve anything with peanuts, how likely is that true and do you think they are looking for or are even aware of cross contact in products?

A: It is likely the restaurant doesn’t serve anything containing peanuts. However, there is always the possibility of cross contact. It is very likely they don’t understand cross contact. After advising the chef or manager of your allergy, you need to make sure you are able to see all ingredient labels to ensure the ingredients they use are not made on shared equipment.

It may be hard to see all of the ingredient labels. Many items are received in boxes where the ingredient label is on the outside of the box which gets broken down and recycled. But, if the establishment is committed to serving people with food allergies, this label would have been removed from the outer box and put in a recipe ingredient binder or other such practice. It’s also important to know if the binder is updated when there are ingredient changes from the manufacturer.

7 Frustrations

1. When different people at the restaurant give different answers for the same questions.
2. When the restaurant staff think an allergy means gluten free.
3. When restaurant staff are not being trained on food allergies.
4. Apathy from restaurant staff about food allergies, i.e. eyes rolling, lack of action, not letting kitchen staff know of my allergy.
5. Servers not knowing what ingredients are in their restaurant’s food.
6. When our family eats out, the waitstaff respond to our allergy ingredient questions with “that should be fine” or “I don’t think those ingredients are in that.”
7. Restaurant staff not taking our food allergy requests seriously, i.e. taking a burger off the bun that my son is allergic to and giving the same burger back to him.

Chef Joel’s Advice

These 7 frustrations are all too familiar. They are all signs of restaurants not committed to serving guests with food allergies.

Only eat at restaurants that are 100% committed!

Most important, don’t be afraid to ask questions. After all, no question is a bad question for those living with food allergies.

Check out our post, 7 Questions To Ask That Could Save Your Life When Dining Out for additional tips.

Stay tuned for more of the questions from the FARECon Featuring Teen Summit in the upcoming section of the website, “Ask Chef Joel.”

The post Food Allergy Questions Left Unanswered Could Kill appeared first on Your Allergy Chefs.

For food lovers and chefs alike, knowing the five mother sauces is a basic skill that opens a world of culinary possibilities. Béchamel, Espagnole, Hollandaise, Tomato and Velouté are the five mother sauces that serve as the starting point for a myriad of dishes.

Two weeks ago, we did a presentation at the American Culinary Federation’s Chef Connect in Newport Beach, California. Our session was titled “Redefining the Mother Sauces”.

We had a full house of eager chefs that wanted to learn more about cooking for their guests with food allergies and special diets. Chef after chef talked about the ever-growing requests from their customers for allergy-friendly and plant-based dishes.

We are excited to share over the next several weeks, our take on the mother sauces made allergy-friendly, gluten-free and vegan.

Read more for a chance to win an exciting gift basket. 

Modern sauces depend on the basic classical techniques of the mother sauces, which play a very important part in every sauce we’ve ever made and will ever make. That’s why learning to make the classical sauces is the foundation for cooking in today’s kitchen.

For the History Buffs

Many consider Francois Pierre de La Varennes to be one of the founding fathers of French cuisine. La Varennes is credited with introducing roux as a thickening agent for sauces, especially velouté sauces.

During the early 18th century, the chef to the French Duc de Levis-Mirepoix pioneered the use of onions, celery and carrots to enhance the flavor and aroma of stocks. The mixture, named after the chef’s employer, soon became the standard for many culinary applications.

Before the 18th century, large pieces of meat were cooked until their juices released and caramelized. The pan was then deglazed to create a sauce.

In the 19th century, Marie-Antoine Carême realized how expensive and cumbersome it was to make sauces this way. He figured making a standard broth base to use for all sauces would be less expensive and would save time in the kitchen.

Carême organized the French sauces into groups that were based on four foundational sauces. Later, Auguste Escoffier added one more sauce and refined the list to the contemporary five “mother sauces”, which he structured in recipe form in Le Guide Culinaire in 1903.

Our purpose is not to reinvent the mother sauces we so respect. Instead, we are redefining them to make it possible for those with food allergies and special diets to enjoy the multitude of dishes created with these sauces.

When we think about macaroni and cheese, hollandaise sauce, fettuccine alfredo, cheesy scalloped potatoes, mashed potatoes with gravy, cream of broccoli soup, biscuits and gravy, poutine and so much more, we think these are out of reach because of major allergens.

However, we feel no one should be deprived of these dishes because of a food allergy, special diet or lifestyle.

A Quote For All Times

Escoffier, known as the Chef of Kings, and King of Chefs ignited our passion to create allergy-friendly mother sauces with one of our favorite quotes dating over 110 years ago.

“Cookery will evolve – as society itself does – without ever ceasing to be an art. It has to be admitted that customs and the way we live have changed since 1850 so cookery too must change. The great works of Dubois and Bernard met the needs of their time but even if they last forever as documents and as a basis for our methods of working, the pattern which they made so respected no longer meets the requirements of our day.

We must respect, love and study these great works – they together with the works of Carême must be the basis of our methods of working. But instead of copying them servilely, we ourselves should seek new approaches so that we too may leave behind us methods of working that have been adapted to the customs and needs of our times.”

1st February 1907 – Auguste Escoffier

Escoffier’s words ring so true about the needs of our time. Look at how our times have changed from just 20 years ago. How many people did you know with food allergies in the 90’s? What about now?

• The Centers for Disease Control and Prevention reports that the prevalence of food allergy in children increased by 50 percent between 1997 and 2011.
• Between 1997 and 2008, the prevalence of peanut and tree nut allergy appears to have more than tripled in U.S. children, according to FARE (Food Allergy Research and Education).

Statistics also show an astounding number of people going vegan and eating plant-based, from athletes to celebrities to everyday people. This rise of plant-based diets is here to stay.

Did You Know?

• There’s been a 600% increase in people identifying as vegans in the U.S. in the last three years.
• In the UK, the number of people identifying as vegans has increased by 350%, compared to a decade ago.
• The preliminary draft of Canada’s new Food Guide, released in 2017 by the Canadian government, favors plant-based foods.
• Mainstream health organizations are recommending a plant-based diet, including Kaiser Permanente, the largest healthcare organization in the U.S.
• Even Walmart, the world’s largest retailer, is asking its suppliers to offer more plant-based products.

Vegan Statistics

Change is Undeniable

We know Escoffier would want us to use his ideas as a starting point for new directions, much as he did with Carême’s.

Our journey making the Mother Sauces vegan and free from gluten and the top 8 allergens begins next week with Béchamel. We will bring you everyday recipes based on the mother sauces, the foundation for all sauces.

Esteemed chef and TV personality Julia Child said, “Sauces are the splendor and the glory of French cooking.” We can’t agree more.

Enter the Drawing

We developed a crossword puzzle around the topic of sauces. Let’s have some fun!

Those who provide correct answers by Friday, April 6 will be placed in a drawing to win a gift box of allergy-friendly goodies. The box will include all the specialty flours you need to make the mother sauces.

Click on Sauces and Such below and print. Fill out the crossword puzzle and submit or scan answers to cookingfree@consultprdevsites-18.com.

We’ll be posting the answers next week.

Four of the answers consist of two words. Two answers are basically the same.

Good luck and have fun!  Joel and Mary

Click on the Puzzle to Print!

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Today’s kids are growing up with a new normal of pesticide-laden food and increased food allergies.

Pesticides can cause harmful effects over an extended period, usually following continuous exposure at low levels. Low doses don’t always have an immediate impact, but over time, they can cause serious health issues.

In fact, long time pesticide exposure has absolutely been linked to dozens of health problems, including certain cancers, asthma, depression and anxiety, symptoms of ADHD, autism, Parkinson’s, Alzheimer’s and a multitude of other issues.

Did you know that pesticides can possibly weaken food tolerance in some people, causing food allergy?

The Evidence in Studies Revealed

According to a study published in the scientific journal of the American College of Allergy, Asthma and Immunology, pesticides and tap water could be partially to blame for food allergies. The study reported that dichlorophenols (DCPs), a chemical used in common pesticides and to chlorinate water, when found in the human body, are associated with food allergies.

DCPs also turn up in moth balls, air fresheners, deodorizer cakes in urinals, and certain herbicides sprayed on crops, “They’re quite common,” says researcher Elina Jerschow, MD, an allergist at Montefiore Medical Center in the Bronx, NY.

Dr. Jerschow goes on to say, “Our research shows that high levels of DCP containing pesticides can possibly weaken food tolerance in some people, causing food allergy.”

In another study, data was collected by the National Health and Nutrition Examination Survey (NHANES). Of the 2,211 people included in the study, most had detectable levels of DCPs in their urine. About 400 showed sensitivity to at least one food, like peanuts, eggs, or milk. People with the highest levels of the chemicals were nearly twice as likely to show sensitivity to at least one food compared to those with lowest levels of those chemicals.

This study doesn’t prove that DCPs cause food allergies. It merely shows the two are related in some way.

FACTS

• The greatest risk to our environment and our heath comes from chemical pesticides. Despite the dangers, the government maintains its approval of the use of toxic chemicals to make pesticides. Science is constantly developing new variations of poisons.
• Data from the Department of Agriculture shows that the average American is exposed to 10 or more pesticides every day, through diet and drinking water.
• “Pesticide drift” is a term used to describe the reality by which almost all pesticides wind up on something other than their intended target. This means to be effective, more pesticides must be used than would be needed if targeting were more accurate.
• When farmers began to rely on chemical pesticides, a drastic change in human health and soil followed. Chemical pesticides not only deplete the nutritional value of our food, but they also contaminate it.

• The danger spreads across large areas, as the pesticides are carried by the wind. They leave residues on produce. Pesticides remain inside produce and animals. They run off into open water, contaminating public water supplies as well as fish and other seafood.
• Charles Benbrook, in his excellent 2008 report “Simplifying the Pesticide Risk Equation: The Organic Option” estimates that organic food production would reduce our overall exposure to pesticides by 97 percent; that is, all but eliminate it.

Is There a Solution?

The long-term solution is to reduce pesticide use. There is so much that is beyond our control. However, there is a strategy to help protect ourselves and our families now.

Organic “IS” Better

We’re all on a budget and buying all organic can be costly. But, buy organic when you can. Above all, try to buy organic fruits and vegetables classified as the Dirty Dozen.

Whether purchasing conventional or organic, buy local fruits and vegetables.

The Dirty Dozen and the Clean 15

Every year, the Environmental Working Group (EWG) publishes its Dirty Dozen list, naming the fruits and vegetables that rank highest in pesticide residue. They also give a shout out to the cleanest fruits and vegetables, the Clean 15.

The USDA rotates what food it tests for pesticides with a special focus on produce that kids consume.

The Environmental Working Group’s 2017 Dirty Dozen + and Clean 15

Dirty Dozen +

1. Strawberries
2. Spinach
3. Nectarines
4. Apples
5. Peaches
6. Pears
7. Cherries
8. Grapes
9. Celery
10. Tomatoes
11. Sweet Bell Peppers
12. Potatoes
13. + Hot Peppers

Clean 15

1. Sweet Corn
2. Avocados
3. Pineapples
4. Cabbage
5. Onions
6. Sweet Peas, frozen
7. Papayas
8. Asparagus
9. Mangos
10. Eggplant
11. Honeydew Melon
12. Kiwi
13. Cantaloupe
14. Cauliflower
15. Grapefruit

Source: https://www.ewg.org/foodnews/dirty_dozen_list.php

Let’s take a closer look at the dirty dozen and what landed them a spot on the list.

1. Strawberries: Strawberries remain #1. This red, juicy fruit has a soft, seedy skin, allowing easier absorption of pesticides. Research showed that various strawberries sampled contained 53 pesticides. A single sample of strawberries contained 20 pesticides.
2. Spinach: 4 pesticides, 1 insecticide and 3 fungicides were responsible for the bulk of the residues detected on spinach. Spinach jumped into 2nd with twice as much pesticide by weight than any other crop on the Dirty Dozen list.
3. Nectarines: Every sample of imported nectarines the USDA tested contained at least 1 pesticide.
4. Apples: Last year apples came in #2 having been the leader for the past five years. Apples are high-maintenance fruit, needing many pesticides to ward off mold, pests and diseases.
5. Peaches: Peaches moved down one ranking this year after claiming the #4 spot in 2016. Their soft fuzzy skin, delicate structure, and high susceptibility to most pests, cause them to be sprayed more frequently.
6. Pears: Pesticides on conventionally grown pears have increased dramatically in recent years, according to the latest tests by the USDA. Pears now rank 6th on the list, up from 22nd previously.
7. Cherries: Cherries, like blueberries, strawberries and peaches, have a thin coating of skin – often not enough to protect the fruit from harmful pesticides.
8. Grapes: These tiny fruits have extremely thin skins, allowing for easy absorption of pesticides.
9. Celery: Celery fell this year to the #9 spot after being ranked 5th last year. Chemicals fester on this vegetable as it has no protective skin and its stems cup inward, making it difficult to clean.
10. Tomatoes: Tomatoes can be stricken by an astonishing array of diseases. UC Davis discusses 30 diseases that afflict tomatoes on their “How to Manage Tomato Pests” page. It’s no wonder so many pesticides are used to keep tomatoes alive.
11. Sweet Bell Peppers: Like sweet bell peppers, hot peppers may also have pesticide residue. Hot peppers kick off the expanded list at #13.
12. Potatoes: Pears and potatoes were new additions to the Dirty Dozen, displacing cherry tomatoes and cucumbers from last year’s list.

Tidbits

Arguably, there are many natural-based pesticides that are allowed in organic farming. Most come from plants or bacteria and are processed minimally, if at all. Many organic farmers do not use pesticides, but some do.

In conclusion, to really know what you’re getting, it’s best to know your source. Buy locally and visit the farmer’s market. Talk to the farmers and ask what their methods are.

Use EWG’s Dirty Dozen to reduce your exposures as much as possible, but eating conventionally-grown produce is better than not eating fruits and vegetables at all.

The post Pesticides and the Dirty Dozen Uncovered appeared first on Your Allergy Chefs.

If preparing food at home isn’t challenging enough, dining out is a daunting task. At least at home, you have control over what you purchase and how it’s prepared – but when dining out, you are in the hands of the restaurant staff.

Before choosing a restaurant, pick a cuisine that suits your special diet. If you’re sensitive to gluten and dairy, you may want to steer clear from Italian restaurants. Chinese cuisine is too dangerous a choice for those at risk of anaphylaxis due to peanut, nut, sesame or shellfish allergies. These are staples in Chinese cuisine, so the risks of cross-contact and mistakes in the kitchen are high.

After choosing a restaurant, call ahead and ask to speak with the chef or manager. If the chef or manager isn’t available, ask for a name and the best time to call back.

When you talk with the chef or manager, ask these 7 questions. Your life could depend on it.

1. Are you willing to accommodate my special diet?

If the answer is yes, provide more information about your food allergies. Make sure they understand the severity of your allergies or intolerances.

2. Do you have a food allergy policy and training in place?

How often do you train your staff? This is important because there is constant employee turnover in the food service industry. You don’t want a new employee who hasn’t been properly trained handling your dietary request.

3. Do you prepare foods for customers with food allergies often?

If the restaurant is not used to serving customers with food allergies, think twice before dining there.

4. Do you have a separate area to prepare foods for special diets?

Ask whether separate cutting boards and utensils are used for preparing meals for special diets. Do they have separate cooking equipment such as fryers, toasters, and saute pans?

5. May I review your recipe book or ingredient list?

A recipe book is common in most, if not all kitchens. These books are often updated when recipes are changed so the information is usually accurate. Be on the alert for hidden ingredients. Ask to review the labels of any commercially prepared sauces that might be used in meal preparation. As a rule, it’s best to order simply seasoned meats and vegetables.

6. How will the meal be prepared and cooked?

Let the chef know what you or your child usually eats. This will make it easier for them to provide you with a safe choice. Ask them to explain how they will prepare and cook the meal – this will clue you into whether or not they “get it”. Don’t eat at a restaurant unless you’re sure the chef or manager understands your request.

7. Will you be at the restaurant when I arrive?

You don’t want to take a chance that information may be passed on to someone else incorrectly. When you arrive at the restaurant, it’s best to talk to the same chef or manager you spoke to on the phone. Plan on having an early meal. The best time to dine at any restaurant is during the first hour of a service period. The staff is more alert and attentive and the kitchen is much cleaner.

In closing, if you do your research, talk to a chef or manager about your dietary request before arriving, communicate your needs with the staff at the restaurant and review your meal before taking your first bite, you and your family should have a magical dining experience.

Bon appetit!

The post 7 Questions To Ask That Could Save Your Life When Dining Out appeared first on Your Allergy Chefs.

Imagine a place where boys and girls with life threatening allergies are safe. A place where kids can go through a cafeteria line and safely pick everything they want to eat. Where days and nights are filled with fun indoor and outdoor activities.

A place where children can be independent, confident and carefree.

That place is Camp Blue Spruce. We have the privilege of talking to Louise Tippens, the mom who started Camp Blue Spruce because she didn’t want her child to miss out on summer camp just because of food allergies.

Louise shares her anxieties about raising a child with food allergies in this insightful interview. Many parents have these same worries. See how these anxieties can shift through the different stages of a child’s life. Louise opens up about her struggles and what she did to overcome them.

Meet Louise! She’s the one in the middle of the 4 happy campers!

YAC: Louise, how old was your son Riley when he was diagnosed with food allergies and what are those allergies?

Louise: Riley was a year old when he was diagnosed with food allergies, and we found out the hard way when he had a reaction to some rice cereal that had milk in it. It was really scary! When he was a baby, he was sensitive or allergic to a long list of things. But now he is allergic to seven things – dairy, eggs, tree nuts, peanuts, fish, shellfish and beef.

YAC: What was the most difficult challenge in having a child with food allergies and how did you overcome that challenge?

Louise: The most difficult challenge was figuring out how to keep him safe while not putting him in a bubble. We worked really hard with our public school to create protocols that would allow him to participate in all activities and not isolate him. One of the best things that happened was when his soccer team decided to only serve “Riley-friendly” snacks! And it wasn’t hard. Fruits, vegetables and Oreos!!

YAC: How did you prepare Riley for handling his food allergies throughout the various stages of growing up?

Louise: It has been very interesting watching him mature and seeing how our worries regarding his food allergies have changed at each stage.

When he was in kindergarten, we worried a lot about the cafeteria and whether kindergartners could be less messy! We also worried about who would carry his safety kit and how the adults would hand it off to each other during the school day.

When he reached middle school, we worried about his escape plan in the event of a food fight in the lunchroom!

In high school he was self-sufficient, and we worried about what he would be exposed to at the theatre cast parties.

Now that we have just sent him to college, we worry about how he will manage grocery shopping and cooking for himself along with his extra-curricular activities and academics! I guess as a food-allergy parent, you always worry about something.

YAC: What was your motivation for starting Camp Blue Spruce?

Louise: I was a camper growing up. I was sent off for EIGHT weeks of camp each summer, and I loved it! I also worked at camps. Those experiences influenced me as a person.

When Riley was eight (ten years ago), I wanted him to have those same experiences, so I googled “Allergy Camp” and there was nothing! I started doing some research and talking to camps that were accommodating some kids with food allergies and camps that catered to kids with medical needs. I realized that I could start a camp.

I am fortunate to know a lot of smart people who have camping experience, and it has been an exciting journey to get Camp Blue Spruce up and running.

We just finished our 5th annual session, and it was a sight to behold! Our campers LOVE it there. They are free to eat and they jump into all the activities. We provide a safe place where kids who normally hang back because they are just not sure about the situation, are relaxed enough and form friendships and find a little bit more about who they truly are.

We also have the best camp food around!

Louise’s story is so inspiring. There’s so much anxiety around having food allergies and raising a child with food allergies. It’s normal to be nervous all the time.

Kids and those of us with food allergies, intolerances and special diets don’t have to live in a bubble, as Louise has proved.

We talked more with Louise about one of our favorite subjects…food.

None of the food served at Camp Blue Spruce contains any of the top eight allergens, including all gluten and sesame.

It’s possible to feed kids with food allergies and it doesn’t have to be hard. These kids can be included and we can keep them safe.

Camp Meals Rock!

Favorite meals during the week include a Thanksgiving turkey dinner, taco night, and a barbecue. Taco night is especially fun, because it’s about giving the children choices. They enjoy choosing the ingredients for their perfect tacos. We can’t forget decorating your own cupcakes and apple crisp. And year after year, the kids ask for the pumpkin whoopie pies.

With Halloween right around the corner, we thought next week’s post would be the perfect time for sharing these treats, perfect for that “safe” Halloween party. Be sure to join us next week for a “whoopie” party!

Thank you, Louise!

Please comment and let us know if Louise’s story resonated with you. Please visit her website at www.campbluespruce.org.

The post Is There A Place Where Children Can Be Safe? appeared first on Your Allergy Chefs.

Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment. (1)

Centers for Disease Control and Prevention’s Disturbing Report

The CDC (Centers for Disease Control and Prevention) Environmental Health Specialists Network conducted an interview with restaurants. They found that most of the 278 restaurants they interviewed did not follow practices that minimize cross-contact or accidental ingestion of food allergens.

The restaurants interviewed were in California, New York, including New York City, Minnesota, Rhode Island, and Tennessee. Managers of these restaurants reported this disturbing information about their own restaurants:

• 78% have no dedicated set of utensils or equipment in restaurant for preparing allergen-free meals.
• 92.4% reported having no special area in the kitchen for preparing allergen-free food.
• Only 10.3% have a special fryer designated for cooking allergen-free food.
• Only 7.2% have a special pick-up area for customers with food allergies.
• Less than half of the surveyed restaurants do not provide food allergy training for their staffs, and the training provided often does not cover important information such as what to do if a customer has an allergic reaction (e.g., difficulty breathing). Food Allergy Research & Education (FARE) guidance stresses the importance of staff members responding appropriately to allergic reactions. (2)

Brace Yourself for These Startling Report Findings

• First, because the interview responses were self-reported, they are subject to social desirability bias, which might have resulted in over reporting of appropriate practices.
• Second, because interviewed food workers and servers were selected by managers, and not at random, their responses might not represent the experiences or practices of all food workers and servers.
• Third, because the data were collected from English-speaking staff members only, they might not reflect practices in restaurants where no one speaks English.
• Finally, the low response rate (32.6%) might have resulted in an overrepresentation of restaurants with better food allergy practices. (3)

Are Chefs to Blame?

It’s shocking how many food service professionals do not know the difference between cross-contamination and cross-contact.

Last week we talked to a group of chefs and servers who had no idea what cross-contact was. Most chefs only get training on cross-contamination. For this reason, are the chefs to blame?

Moreover, what is this cross-contact and how does it differ from cross-contamination?

Cross-Contact

Cross-contact between foods with allergen and those without

Cross-contact is the transference of proteins. This occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen.

The truth is, cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. This can happen when utensils, pots, pans, or hands are not properly washed and sanitized between food preparations.

In the example above, cross-contact is likely to occur. The knife with peanut butter and the shrimp are both major allergens on the same cutting board with ready to eat food.

Cross-Contamination

Cross-contamination is the transference of bacteria and is a common factor in the cause of foodborne illness. Microorganisms such as bacteria and viruses from different sources can contaminate foods during preparation and storage.

However, proper cooking of the contaminated food in most cases will reduce or eliminate the chances of a foodborne illness. (4)

In this example, chemicals from the spray bottle and raw chicken are contaminants for the ready to eat lettuce.

Katelyn’s Heartbreaking Story

A 13-year old Chicago girl suffered a fatal anaphylactic reaction after eating Chinese food at a school Christmas party. The food was supposed to be safe.

Katelyn Carlson, who was allergic to peanuts, was rushed to the hospital in the early afternoon, but died a few hours later. An autopsy confirmed that her death was caused by anaphylaxis, the serious and swift-progressing form of allergic reaction.

The teacher had checked several times with the restaurant to make sure that the food being prepared would be safe. What happened? The food was tested by the medical examiner’s office and the University of Nebraska. Horribly, the results showed that the food was “heavily contaminated with peanut products and that this was the tragic cause of this child’s death.”

“Katelyn’s death is tragic and devastating to her parents and her classmates – and frankly to all of us who are at risk of anaphylaxis, or have a child at risk,” says Gwen Smith, editor of Allergic Living magazine. Gwen says that Chinese cuisine, except if made at home or by a chef highly trained on allergy management, is too dangerous a choice for those at risk of anaphylaxis due to peanut, nut, sesame or shellfish allergies. These are staples in the cuisine, so the risks of cross-contact or mistakes in such a restaurant kitchen are always high.

Gwen urgently reminds people with allergies to take extra care when they are eating foods prepared by others and to always use an auto-injector (EpiPen) at the first sign of a serious reaction. In too many of the fatalities, epinephrine is used late or not at all. In case of doubt, please use your auto-injector. (5)

We thank Allergic Living for permission to share Katelyn’s story, in hopes that we can one day prevent this from happening to others.

The FDA’s Failure to Govern Restaurants

I called the FDA in June only to confirm something I already knew. They don’t govern restaurants. Strangely enough, food allergy training is left up to each state and varies from state to state.

Having recently moved to California, I decided to investigate their stand on food allergies. I called Los Angeles County Public Health and spoke to a representative who was an absolute angel with compassion for those with food allergies and special diets. She gave me some contacts.

I reached out to the Sacramento County Public Law Library. They shared, “For the most part, state legislators and their respective state restaurant associations have not been able to come to any conclusive agreements on the role restaurants could or should play in regard to food allergy safety.

Currently, California has not passed any statutes or regulations that require restaurants to publish dish ingredients or warn customers about possible allergens, though restaurants can, and frequently do, include warnings of their volition.”

Several weeks after writing this post, I got an emotional email from the angel I told you about. She shared the news of code SB 1067 that was enforced in California in July. The code requires the person in charge of the retail food facility and all food employees to have adequate knowledge of major food allergens and the symptoms that a major food allergen could cause in an individual with food allergies. Finally! I am so excited to be able to add this thrilling update before posting.

The Fabulous Five

Did you know that five states have enacted laws to make it safer for those with food allergies to dine at restaurants? Those fabulous five are Massachusetts, Maryland, Michigan, Rhode Island and Virginia. It’s time for all states to join in. Lives are at risk and many have already been lost.

Remembering Those We Have Lost

We have had 10 food allergy deaths so far this year, with 4 related to food service establishments.

• Megan Lee was 15 years old and died on January 1 after a severe allergic reaction to takeaway food in Lancashire, England.
• This past March, 23-year old Anthony Maruca was in the Boston area starting a new job after graduating from college, where he died after ingesting an allergen while eating at a local restaurant.
• Nissan Hayuni, 32 years old, was travelling to the U.S. with his wife on their honeymoon in May. Nissan died onboard Iberia Airlines shortly after eating a specially ordered Kosher meal.
• Most recently making news was the death of 3-year old Alastair Watson. Alastair had multiple food allergies, including dairy. At the Children’s Hospital of Alabama in Birmingham, Alastair was taking part in an oral challenge test to see whether he could tolerate food that contained baked milk. He could not and he died on July 30.

Please visit No Nuts Moms Group to see all the wonderful things they’re doing and to remember the many others we have lost to food allergies.

Beyond the Restaurants’ Responsibilities

In our professional opinion, the point is clear that there is a responsibility for food service operations to provide proper training on food allergen safety.

They need to be able to communicate menu ingredients to their guests. They have to be knowledgeable about what food allergies they are capable of managing and what menu items they are not able to accommodate. For this to happen, we need to fight to have laws in place beyond what is provided in the FDA Food Code. To help move this along, getting involved and supporting FARE in their initiatives will only make our own efforts more effective.

Where does the responsibility lie for keeping guests with food allergies and special diets safe? In our opinion, it takes more than just one person or organization.

There is no doubt that laws must be enacted to make it safer for those with food allergies to dine at restaurants. That’s a given! But all restaurants need to take this seriously. If they don’t feel they can handle serving guests with food allergies, they need to be open and honest in their communication.

And chefs need to keep up with the times. The dining scene is different now than ever before with so many people with food allergies and special diets.

At the same time, those of us living with food allergies and special diets have got to do our part. Like Gwen Smith, editor of Allergic Living, urgently said to those with allergies to take extra care when eating food prepared by others and always use an EpiPen at the first sign of a serious reaction.

What do you think? We’d love to hear your thoughts.

In closing, we would like to thank FARE who works on behalf of the 15 million Americans with food allergies, including all those at risk for life-threatening anaphylaxis. This potentially deadly disease affects 1 in 13 children in the United States – or roughly two in every classroom. What if your child or grandchild was in the 1 in 13? Or maybe he or she is.

References

_________________

1. Weiss, C, Munoz-Furlong A. Fatal food allergy reactions in restaurants and food-service establishments: strategies for prevention. Food Prot Trends 2008;28:657-61
2. FARE (Food Allergy Research & Education). Welcoming guests with food allergies. McLean, VA: Food Allergy Research & Education; 2014.
3. Corresponding author: Taylor J. Radke, tradke@cdc.gov:
4. Schaefer, J: Serving People with Food Allergies, Kitchen Management and Menu Creation: CRC Press 2011
5. Gwen Smith, Editor of Allergic Living. www.allergicliving.com

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