The ‘Food Allergies’ Category

New Rules May Protect Food Allergy Sufferers in Canada

As it stands currently in Canada, manufacturers of food products list ingredients that are added to foods, but they do not have to list what may be a component of an ingredient.  Under new rules, this will change.

Food producers will need to list ingredient components especially as it relates to known food allergens according to an article in the Globe and Mail.    For example, whey, a milk protein, added to margarine will need to be listed so that milk allergy sufferers will not be affected as will wheat which affects many allergic to the grain.

In that this big change is now happening in Canada, labels for food products are not quite at the required level of detail, but the article makes several important suggestions about buying food in the interim:

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Worry Free Dinners Caters To Food Allergy Sufferers

Worry Free Diners and Food AllergyFood allergy sufferers in New York City have inspired a series of meals that can give anyone with a peanut allergy – or sensitivity to other common allergens such as milk, eggs, fish, shellfish, tree nuts, wheat, gluten and soy – some peace of mind.

Worry Free Dinners lastest meal at Blue Smoke, a popular restaurant in New York City, is featured by CNN this week as the Food and Drug Administration (FDA) considers current food ingredient labels. Since 2006, food processors have been required to put a list of all ingredients, but experts think they should go even further.

Worry Free Dinners is the answer to allergy sufferers who have lived in fear of an allergy-provoking ingredient whenever they go out. In this new dinner format, there’s little need to pester servers and chefs about every last ingredient.

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Bakery for Milk Allergy Sufferers in Lebanon County

Milk Allergy BakeryIt’s called Incredible Edibles and according to the Lebanon Daily News it’s a new bakery that is ready to satisfy the sweet tooth of those with milk allergies.

Traditionally, bakery products often contain milk products which make baked goods off-limits for milk allergy sufferers. Jil Desso and Julie Georgelis, whose son – 7-year-old Nicholas Georgelis – is allergic to dairy products, started the home baking business near Palmyra, PA, in an effort to make sure that they didn’t have to say “no” to young Nicholas every time he went out and saw something sweet.

Using all-natural and organic ingredients, Julie Georgelis has been experimenting with different recipes and uses soy milk, soy shortening and soy butter. Soy-free or gluten-free good can be made on request.

“Making gluten-free items “is one of our biggest challenges,” Desso told the Lebanon News Daily, “because that involves changes in texture and taste.”

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Milk Allergy Alert for Cookies in Canada

Milk AllergiesUndeclared milk in the ingredients of No Name Cookie Dough products were identified by The Canadian Food Inspection Agency (CFIA) in coordination with Loblaw Companies Limited.

People with allergies to milk proteins are advised to stay away from the products which could cause symptoms typical to milk allergic reactions ranging from mild to serve and include wheezing, vomiting, hives and digestive problems and even anaphylaxis in extreme cases according to MayoClinic.com.

Though the milk-infused cookie products have been distributed throughout Canada, to date, no one reported illnesses have occurred and the producing company, Loblaw, is voluntarily recalling all the affected products.

CFIA notes that milk is one of the nine most common food allergens.

Here’s the full list:

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Gluten-Free Food Important for Food Allergy Sufferers

Gluten-free diets for Food Allergy SufferersThe school sessions have begun and that means children, parents and school administrators need to be reminded of the lurking possibility that certain students may suffer from food allergies.

In general, food allergies such as gluten intolerance, wheat allergies and celiac (or coeliac) disease, an autoimmune disease that can damage the small intestine, is possible in the United States according to the National Digestive Diseases Information Clearinghouse.

Chicago-area paper, ElmLeaves, ran a timely story this week about the need for those allergic to glutens to be wary.

Those with celiac disease cannot ingest gliadin, a subprotein of gluten according to a pediatric and adult allergist and immunologist consulted for the article in the Chicago area. Intestinal swelling can result in an interference with the absorption of nutrients due to the antibody to gliadin that is produced.

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