Dairy Free Kids

TUESDAY, Sept. 16 (HealthDay News) — Responding to concerns that food labels aren’t doing enough to alert consumers to the presence of allergens, or that the labels are just plain confusing, the U.S. Food and Drug Administration is hosting a public hearing Tuesday on what it can do to improve things.

“If you go down the candy aisle and you pick up any number of candy bars or other confectionery products, you are going to see a variety of these ‘may contain’-type labels: ‘may contain peanuts,’ ‘processed on shared equipment,’ ‘manufactured in a facility that processes peanuts or milk or whatever it is,’” said Anne Munoz Furlong, founder of The Food Allergy & Anaphylaxis Network in Fairfax, Va. “Nobody knows what it means. Some [labels] are completely ridiculous, and the result is that consumers are confused and are forced to have very limited food choices or take risks.”

“We would like to see all of the food industry adopt one set of criteria for using these descriptions and a limited number of those descriptions,” Furlong added. “There are about 30 different ways to say ‘may contain’ on the marketplace. That’s way too many.”

One result of the current confusion, Furlong said, is that teenagers, who are the most at-risk group for fatal food-allergy reactions, report they are taking risks as a result of unclear labeling.

The hearings are part of a “long-term strategy” on the part of the FDA to help manufacturers upgrade their labeling practices, making them both clear and truthful.

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ScienceDaily (Aug. 25, 2008) — Together with colleagues from the Department of Dermatology and Allergy and the Center for Allergy and Environment (ZAUM) of the Technische Universität München, scientists at the Helmholtz Zentrum München have pinpointed a major gene for allergic diseases.

The gene was localized using cutting edge technologies for examining the whole human genome at the Helmholtz Zentrum München.

The newly discovered FCER1A gene encodes the alpha chain of high affinity IgE receptor, which plays a major role in controlling allergic responses. The team of scientists led by Dr. Stephan Weidinger from the Technische Universität München and Dr. Thomas Illig from the Helmholtz Zentrum München found that certain variations of the FCER1A gene decisively influence the production of immunoglobulin E (IgE) antibodies. IgE antibodies are a particular type of antibody that is normally used to protect against parasites. In Western lifestyle countries with less contact, however, elevated IgE levels are associated with allergic disorders.

In genetically susceptible individuals the immune system becomes biased and produces IgE antibodies against harmless agents such as pollen, dust mites or animal hair. These IgE antibodies then work in conjunction with certain cells to get rid of the allergens, a process that gives rise to the symptoms of allergy such as allergic rhinitis (hay fever), atopic dermatitis or asthma.

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Barry Callebaut USA, LLC, is recalling “ Kroger Value Semi Sweet Chocolate Chips” due to undeclared milk.

The product was sold in Kroger stores in Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Texas, Virginia, and West Virginia.

The product is in 12-oz. bags with UPC 11110-86603 and “sell by” date of May 30, 2010.

Consumers may return the product to the place of purchase for a full refund. Consumers with questions may call ( 866) 678-5221.

Source

This is another study which contradicts the conventional advice of complete abstinence from dairy products. Again, it is a small study and eggs were the focus, but it does raise the question of a slow introduction of dairy to overcome the body’s reaction to cow’s milk protein. The Star-Ledger reports:

Children allergic to eggs or milk may be able to overcome their intolerance if they eat those foods in gradually increasing quantities in baked goods, suggests two of the first studies to test the theory.

The findings, released this week by the Journal of Allergy and Clinical Immunology, runs counter to the current standard of medical care, which considers strict avoidance as the best route to help a child “outgrow” his or her sensitivity. Some doctors made aware of the studies even warned parents not to try and replicate the results at home, stressing both trials were carried out under strict medical supervision.

“My first impulse is that I don’t think this information is ready for prime-time,” said Donald Perlman, a West Orange allergist affiliated with Saint Barnabas Medical Center. “Food allergies can be a fatal problem. It’s a serious business, so if people try to do this on their own, it could spell disaster.”

Other doctors said they were aware that proteins found in some foods associated with allergies can lose their potency under high temperatures. But whether that would be the case with all allergens — especially problematic ones like peanuts — remains unknown, said Leonard Bielory, director of the Asthma and Allergy Research Center at UMDNJ-New Jersey Medical School in Newark.

“Right now, it appears the ‘let them eat cake’ theory applies to the milder allergy proteins like eggs,” he said.

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To accurately assess your level of allergic response to dairy products, ask your doctor to perform an IgE test.

This simple blood test is far more accurate than the RAST tests of the past, and will indicate the specific level of sensitivity in reaction to an allergen, such as cow’s milk protein. Several tests, taken periodically over many months or years, will reveal trends in the immune system response to a particular allergen, and can be an indicator of the longevity of a dairy allergy.

Here is a chart describing Clinical Implications for Specific IgE Levels:

Read more information on the IgE test

Here is a new cookbook that provides very tasty, nutritious recipes that are allergy free. That means not only dairy free, but also nut free and egg free as well! So no matter what allergy you have, any of the recipes in this book will leave you feeling delighted at the dinner table without a single worry about bad ingredients.

From the Author, Penny Webster:

A COOKBOOK DESIGNED WITH EVERYONE IN MIND - QUICK RECIPES- FABULOUS FOOD - EASY TO FOLLOW INSTRUCTIONS FOR THE BEGINNER COOK!

Sample Recipes
Deep Dish Chicken Pot Pie
Flank Steak Fajita Feast
Spaghetti Squash with Tomato Pesto
Candied Baby Carrots
Banana Split Quesadillas
Chocolate Cake
No Bake Chocolate Oatmeal Cookies
Raspberry Sorbet

So good, your allergy-free friends will ask, How did you make these?

Safe Recipes
All Recipes are Dairy-free, Egg-free, Peanut-free, Tree nut-free, and Delicious. Many recipes are also free from fish, shellfish, corn, strawberries…(other common allergens)

Written by an Author who Understands
Mrs. Websters son has multiple food allergies. All recipes have been taste tested and are safe for those with allergies! These recipes have been collected through years of experience in raising a child with severe food allergies. Recipes are satisfying enough for the non-allergic family member and safe enough for those with allergies.

Read more about the Allergy Free Cookbook