Emily's Ramblings

New blog!

2010-10-05T18:59:00.000-07:00

I am moving my blog to http://foodallergythoughts.blogspot.com/--please come and follow me there for more great food allergy articles and information.

Food as a Weapon?

2010-09-29T19:07:00.001-07:00

Food as a weapon? Sounds a little far-fetched, depending on your experience. But for those of us who have swelled up at the touch of a nut or other allergen, or seen someone close to us do the same, it is easy to imagine. Unfortunately, it is also easy for school age children to imagine. A recent study published in the Annals of Allergy, Asthma & Immunology reports on the frequency of bullying targeting children with food allergies. According to the survey data, approximately 25% reported negative interactions with other children focused around food allergies. And of those, 1/3 experienced physical bullying regarding their food allergies.

Although we weren't contacted for this study, Sophie falls in that last third. Thankfully, she has only been physically targeted once, but once is certainly more than enough when it comes to this kind of thing.

When Sophie was in 1st grade, a girl she didn't know sat down next to her at lunch. Sophie's food allergies came up in conversation, and the girl held up a cookie from her own lunch, asking, "Can you eat this cookie?" When Sophie said, "No, it probably has wheat and eggs in it," the other girl put the cookie down right next to Sophie's food, getting crumbs all over the place. Sophie was shaken by the incident. She decided she was finished with her lunch anyway and hurried outside to recess.

Thankfully, that afternoon she spoke to me about the incident and I had the opportunity to speak with her teacher. Her teacher was furious and quickly took steps to educate the child about the seriousness of the action.

In this case, we don't really know if the "bully" understood the potential damage she could inflict. Sophie interpreted her tone as negative, but without another witness we couldn't say for sure. But in other cases, intent seems much more clear. There have now been several cases in the United States in which the bully has actually been arrested and charged with a crime for food allergy related bullying.

On the surface, bullying is bullying is bullying. But the fact that many adults, including those in a position of authority at schools, underestimate the severity of food allergies increases the risk for the targets of food allergy bullying. Threatening a child with a food he or she is allergic to is tantamount to threatening that child with a loaded gun. Both can kill, and equally quickly.

Decisions, decisions...

2010-09-16T09:58:00.001-07:00

How do we make decisions that affect our children, especially with food allergies? When trying to negotiate their schooling, classrooms, socials events, friends, how do you decide when to speak up and when to let things take their own course? As I look back over my decisions as a parent, I think there are a couple of major things that I considered (or wish I had!) to aid me in decision making.

1. Health/Endangerment: is this situation putting my child in the way of physical harm? Is my child likely to end up in the hospital if this situation continues?

2. Emotional/Spiritual Health: is this situation likely to cause my child emotional damage? Will this situation adversely affect my child's spiritual growth?

3. Discomfort: will my child be extremely uncomfortable in this situation?

Balanced against possible benefits, these questions can guide us as parents as we try to navigate things like:

Should I send my child to spend an afternoon with the aunt who doesn't believe in food allergies?

Do I need to stay with my 7 year old at a classmates birthday party?

Should I become homeroom mom and coordinate the daily snacks again this year?

Does it makes sense to take my child to the doctor on day one of her fever, or should I wait?

Should I let the doctor give my child the newest vaccine, or this year's flu shot?

After considering the options, benefits, and drawbacks, I have found it is often helpful to ask one more question:

Who does this decision benefit, and am I okay with that?

Looking back, I realize that I sometimes have made decisions about caring for my children that were for my benefit, or a decision about one child that actually benefits another child more. While it is important to do what's best for the whole family, I also like to be aware of why I have taken certain actions. I believe motives can be as important as actions, so I try to be sure that my motives are in line with my values and goals as much as possible.

As a parent of a child with food allergies, I find that my decisions inherently have more potential damage than they did before Sophie was born. If you have found that to be the case as well, I hope you will benefit from my decision guidelines.

Food Bans

2010-09-01T18:07:00.000-07:00

(Please note that I realize that my views do not cover every possible scenario, and I also realize that younger children may have different needs.)

I have thought a lot about food bans in schools, since Sophie has food allergies and since our school has considered a food ban. I am personally not in favor of food bans. I have three basic reasons to oppose them. First, a food ban is unnecessary for most people with even severe food allergies. Second, a food ban creates a false sense of security for those who do have an extremely sensitive allergy. Third, other measures would be more effective in preventing classroom contamination than a food ban.

Food bans--completely eliminating a particular food or food group--are unnecessary for most people with food allergies. Very few people over the age of 4 will have a reaction solely based on the presence of their food allergen. There are many anecdotes about reacting when a sibling ate a peanut butter cup or other similar things, but in reality most children will not react unless they come into direct contact with the allergen. In the rare instance that a child does struggle with allergies after eating with other children, special arrangements might be made for that child to eat in a separate area.

In the event that a food is prohibited from a school (or other environment), it can create a false sense of safety because, in actuality, it is nearly impossible to monitor or enforce a ban like this. While children may move away from peanut butter sandwiches, they will continue to bring other items containing peanuts, such as granola bars and cookies. A situation could easily arise where an allergic child makes an assumption of safety about foods that are contaminated. Additionally, banning a single food, like peanuts, will not solve food allergy problems for most schools. Most children have more than one food allergy and peanuts are not necessarily their biggest concern. Should we start banning multiple allergens from schools?

There are several alternatives to food bans that should be considered. Schools can designate specific areas for eating, and allow food only in those areas. One model might be that children eat all of their snacks and meals in the lunchroom. For a school with no lunchroom, all food could be consumed at the child's own desk. In both scenarios, the areas would be cleaned immediately after every meal. Schools can also institute hand washing before and after lunch, to prevent contact with allergens on the playground and in other areas of the school. Another possibility is to institute partial bans; based on the allergens affecting each classroom, ban the offending foods for that classroom only.

These alternatives to the whole school peanut ban are easier to implement and enforce, can be customized for the needs of the particular student, are less restrictive to the students in general, and model solutions that are more adaptable to the outside (of elementary school) world. In the long run, I believe that students with food allergies will be safer and better equipped to manage their food allergies if these types of ideas are utilized in place of the more generalized food bans.

Sally

2010-08-24T04:47:00.000-07:00

I first met Sally...well, I actually haven't ever met Sally in person. But Sally is one of my online friends. She contacted me shortly after Sophie Safe Cooking was published, because we have a common goal: to LIVE with food allergies.

At the time that Sally and I first "met" she was writing a blog called Aprovechar, in which she discusses the dietary changes she has made over the years, why she made changes, and the benefits she's experienced as a result. She has had other projects over the years as well, but her newest one is a culmination of all of those:

http://tilthforhealth.com/

As you explore Sally's new website, you will find beautiful and inspiring photography (did I mention that she's an artist, too?), stories of lives she's helped to change, and resources to help you change and improve your food world.

Thank you, Sally, for encouraging others, and especially encouraging me, on our continued journey through food!

Bandwagon

2010-08-20T11:58:00.001-07:00

Most of the time, I don't really like to get on the bandwagon. I would rather ignore whatever the latest bandwagon is until I have time to research the topic and decide my own opinion. So it is with reluctance that I am getting on the Joel Stein Bandwagon.

Joel Stein? Who's that? Joel Stein is a columnist. He wrote a rather inflammatory column which was published in the Los Angeles Times in January, which opened with this line: "Your kid doesn't have an allergy to nuts. Your kid has a parent who needs to feel special." This was followed with lots more nonsense about food allergies.

Lots of food allergy bloggers and writers were angry. (Surprise, surprise!) But then something sad happened--Joel Stein's little son Laszlo had an allergic reaction after eating mixed nuts. This wasn't your 5-hives-and-an-itchy-mouth type reaction, either. Joel describes it like this, "Laszlo started sneezing, then breaking out in hives, then rubbing his eyes, then crying through welded-shut eyes, then screaming and, finally, vomiting copiously at the entrance of the Childrens Hospital emergency room..." Having seen Sophie like this, its enough to break my heart. And clearly, Joel has learned a little--he wrote a new article in which he explained his new point of view.

Normally, at this point I would still be completely ignoring all of this. After all, what we have here is some guy who doesn't know squat about food allergies and said some stupid things, after which he learned a little about food allergies. Here's the problem: now all those food allergy bloggers who were mad before are writing about karma and nut free schools and 20 other related things, all mean-spirited.

BACK OFF! We need to give this guy some space! He is still learning about food allergies and what that's going to mean for his kid and his life. All of us can look back on our early days and we can see that there is a learning curve with food allergies. I made mistakes; I'm sure you did too. But unless Mr. Stein makes mistakes that endanger his son, it's nobody's business. And even then it's up to his wife and social services and a doctor to sort out, not the public! So let's not worry about whether he's going to exclude nuts from his house. And let's not worry about his son's school and classroom. Let him, his wife, and their doctors manage Laszlo's allergies.

Every kid is different. Their allergies are different. Some kids can sit next to someone eating peanut butter with no problems. Some kids have to leave the house if there is pasta boiling to avoid reactions. Let's allow the Stein family to determine how to manage Laszlo's allergies, just as we were allowed to choose for our own children.

Pecan Reaction 2005

2010-06-22T18:54:00.000-07:00

When Sophie was 3 years old, our allergist lifted his ban on certain foods for her. Because of the number and severity of her allergies, he had previously restricted her from having tree nuts, fish and shellfish, even though she had no history of reactions to them. After she turned 3, he felt that this restriction was no longer necessary.

Knowing that pecans are a favorite of basically everyone in our family, my husband and I decided to try pecans first. On an afternoon when we were both home, we gave Sophie one pecan half. She chewed and we she began to swallow, she said, “My mouth is burning!” I immediately gave her a double dose of Benadryl. Within 5 minutes, she had huge welts following her lymph track and she was struggling to breathe. I guessed that we just needed to help her breathing until the Benadryl took effect (usually about 20 minutes). Based on that we decided to administer her inhaler and followed up a few minutes later with a nebulizer treatment.

After a few ups and downs, her breathing eventually returned to normal and we were able to continue with our plans for the rest of the day. In hindsight, I think I should have administered the Epipen. She had 2 body systems reacting: skin and respiratory. Her symptoms were responsive to treatment but only temporarily; breathing difficulties resumed within a few minutes of administering albuterol. I did not have the proper equipment to be able to determine other warning signs, such as blood pressure dropping. I am grateful that Sophie pulled through—we were certainly blessed—and given another similar situation, I would just give her the Epipen and go to the hospital.

Wheat Challenge 2003

2010-06-21T23:55:00.000-07:00

Wheat challenge--#1
As we prepared to go to Sophie's wheat challenge a few days ago, a scene replayed through my mind again and again...Sophie first wheat challenge. She was 1 year old. Her blood tests indicated that she was likely to be able to pass a challenge. At the time, I was desperate to have her dietary restrictions loosened, since I had very few recipes that worked with her long list of allergens.

We did the challenge at the doctor's office, of course. Sophie cooperated readily with eating the Cream of Wheat. She ingested several doses without a problem. About an hour into the challenge, she was tired and falling sleep in my arms. This seemed natural, since it was mid-afternoon, nap time to a toddler. Just as the nurse was preparing her next dose of Cream of Wheat, Sophie lifted up her head, vomited all over me and herself, and hives broke out all over her arms and face. As suddenly as her reaction occurred, this wasn't the scary part.

Several hours later, after we had endured observation, picked up her sisters, and made it home, I noticed that Sophie's bottom was red and tender looking when I changed her diaper. Thinking that a bath was in order, I ran some water and stuck her in the tub and then realized that we had a real problem. Sophie had red welts on her abdomen as well, and when I put her into the water, she tried to lay down, like she was going to sleep. This may be normal for some toddlers, but not for Sophie—giving her a bath usually means I get a shower too from all of her splashing and playing.

I later learned that Sophie was experiencing part two of a biphasic reaction to the wheat she had earlier ingested. I don't know a lot about what causes biphasic reactions, but the timing of the second phase suggests that it was triggered by wheat remaining in her system after the Benadryl she was initially given had worn off. Some 24 hour Zyrtec and a nebulizer treatment quickly got Sophie back to wiggling free and running to play, but when we prepared for a second wheat challenge, I kept coming back to this second phase of that reaction. Surely an older, more vocal Sophie would tell me before things got so bad, right?

What happens during a food challenge?

2010-06-21T21:28:00.000-07:00

There are probably some variations in the methods used for food challenges by various offices, but our allergist's procedure has been standard in the 7+ years that we've worked with him. Sophie had her first food challenge when she was 1 year old, and she had her most recent challenge a few days ago, and they were much the same.

For almost all of our food challenges, we were asked to provide the food. The exception to this was her peanut challenge, where the RN used peanut butter that she keeps at the office for those challenges. For Sophie wheat challenges, both times we were instructed to bring Cream of Wheat and some sugar to make it more palatable. When we arrived at the office, the RN prepared the Cream of Wheat. And then we began.

Dose 1: A tiny amount (approximately 1/8 tsp.) of the food was placed on Sophie's tongue. With peanuts, the RN touched the food to her tongue and then scraped it off, but with milk and wheat she was instructed to swallow it. We then watched for signs of a reaction for 10 to 15 minutes.

Dose 2: Sophie was given slightly more of the food, maybe ¼ tsp. And again, we waited to see if she would react for about 10 to 15 minutes.

Doses 3+: Each dose was larger than the previous dose. The size of the final dose depends on the food being tested. For Cream of Wheat, Sophie ate the entire bowl by the time we were done. After eating the large final amount, we waited for about 30 minutes at the office for her to react. Since she didn't, we got to go home with wheat removed from her list of allergens! The whole process takes about 2 hours.

It is vital for people with a history of serious food allergies to do their food challenges with a physician at his/her office. If Sophie had started to react at any point during the process, the RN and allergist have an abundance of medications available to treat her symptoms, as well as the requisite experience to know how she should be treated. Had there been a problem, they could have administered any combination of Benadryl, steroids, albuterol, and epinephrine, based on her symptoms. Never try a food challenge at home, even if you have medications there. Our experience with Sophie's reaction to a pecan reaffirmed this for me!

Wheat is a food again!

2010-06-17T17:15:00.000-07:00

Today we went to the allergist's office to have a food challenge for wheat. Based on last week's (or was it the week before last?) skin tests, our allergist felt really confident that Sophie would be able to eat it with no problems. We arrived a little before 1:00. At 2:30, Sophie had eaten an entire bowl of Cream of Wheat, and was still feeling great. At 3:00, we said goodbye to our doctor and the RN who administered the challenge, and drove home knowing that Sophie can now eat wheat. And, in the space of 2 hours, wheat became a food again.

??Tree Nut Cross-Reactivity??

2010-06-04T12:46:00.000-07:00

Today was Sophie's annual allergy exam. Sophie wants to try to eat some tree nuts, so she had skin tests for some of the tree nuts today, and she had a definite negative to almonds.

BUT

Our allergist wants her to continue to avoid all tree nuts, because of cross-reactivity. And what is cross-reactivity? Well, apparently all tree nuts are very similar in their protein makeup, so if you're not allergic to almonds, and you eat them 100 times with no reactions, but your 101st time you might have a reaction anyway.

So, we are trying to sort this out. Have any of you had any cross-reactions to things that were not your allergies? Tell us about it.

Mobility and Allergies

2010-06-04T12:35:00.000-07:00

Since I've been on this trip down memory lane, today I'd like to detail what was perhaps the most difficult time since Sophie was diagnosed with food allergies. You might think that the first weeks or months were the hardest, and in some ways I suppose they were. However, Sophie was diagnosed at 3 months old and I think that things became most difficult when she was about 8 months old. Why after 5 months of adjustment time was I suddenly going crazy with worry over her food allergies? Because at about 8 months old, Sophie became mobile.

That's right, mobility is a problem with food allergies. Maybe not for every kid with food allergies, and maybe not in every food allergy family, but in ours, it was a problem. With 2 older siblings, who were still relatively little kids, sometimes food was dropped on the floor. And Sophie liked to eat it.

The severity of this problem really hit home to me one day when my husband called from work. It was about 10:00am. In response to his casual, "How's it going?" I burst into tears and said, "I just swept the kitchen floor for the 9th time!"

I realized that I needed to make some changes in order to emotionally survive this point in Sophie's life, so I stopped giving the other kids crackers and other unsafe foods, so that I didn't have to worry about crumbs as much. And of course Sophie began to understand her allergies as she got a little older and I stopped worrying so much.

Doctors are not infallible...

2010-05-27T21:15:00.000-07:00

Doctors are not infallible, and it's important that we know it even if they don't. The intuition of a father or mother is often worth as much as the education and experience a doctor has, and we should not be afraid to assert ourselves on behalf of our children.

About a year ago my oldest (previously non-allergic) daughter was on Augmentin for pneumonia and developed hives. The doctor at the emergency room told me to give her Benadryl and finish off the last 4 days of the prescription. I was a little shocked at this advice, but I thought for a moment and then said, "I guess as long as I have her sister's Epipen right next to me, I could give her another dose of this." The doctor left the room for a moment to consult with another pediatrician, and returned with a prescription for a different antibiotic.

This doctor's clinical knowledge initially interfered with her ability to make a reasonable decision in this situation. She had learned in medical school and in practice that children sometimes develop hives when they have a virus, influenza, or other types of illnesses. Most likely, my daughter's hives were caused by influenza, which is also what made her susceptible to bacterial pneumonia and led to her treatment with antibiotics in the first place. However, on the outside chance that the hives were from the Augmentin, any doctor worth his salt would change the prescription. Her attitude reminded me of the saying, "Shoot first, ask questions later." My preference, which was honored, is to avoid anything that might be causing the hives and later have an oral challenge.

Since we haven't done the challenge yet, I don't know if my daughter is really allergic to amoxicillan or not. But I am grateful that when I persisted, the doctor listened to my concern and gave my daughter a new prescription. Changing antibiotics certainly didn't hurt her, and continuing Augmentin could have been disastrous. When dealing with doctors, remember that they are people and they make mistakes too--if you feel uncomfortable, push until you get the answers you need. No one is completely infallible!

Peanuts first...eggs next...then what?

2010-05-22T18:28:00.000-07:00

Reading another allergy mom's post about her child's recent allergic reaction has sent me on a trip down memory lane. Sophie has been blessed to have had no serious reactions for the past 2 years. In fact, her last one was in the allergist's office when we did her peanut challenge in 2008.

Sophie was 6. Her recent tests showed a decline in the peanut and egg antibodies, and our allergist asked her about doing a couple of challenges. Initially, she declined. You may think this is funny, that she was calling the shots, but it is her body and she is the one who suffers if she can't eat what other people eat, so I am inclined to weigh her opinion heavily on these matters. He talked a little more (I had already said it was up to Sophie) and convinced her to try a peanut challenge. She stated that she would only be willing to do the egg challenge if she passed the peanut challenge.

We used peanut butter for the challenge. With the first few doses, she had no problems. No itchiness, no redness, no gasping. After we'd been there about an hour, she got a bigger dose--2 teaspoons if I remember correctly. She was okay for about 10 minutes after she ate it, and then she exploded. Well, not literally, but almost; she projectile vomited a couple of times in a row and then began a rapid-fire sneezing routine. I remember so clearly holding a trash can in one hand and a handful of tissues in the other, doing my best to help Sophie, while the doctor was scrambling around and said to me, "Well, this is 2 body systems, respiratory and digestive. That's anaphylaxis." We both looked at the Epipen sitting on the counter.

Sophie stopped vomiting for a minute, long enough to take some Benadryl. The Epipen stayed put. When she vomited up the Benadryl, the doctor fingered the Epipen and commented aloud that Sophie hadn't sneezed for a couple of minutes. Sophie's body began to calm down--maybe some of that Benadryl stayed in her long enough to do some good, or maybe she was the recipient of a miracle (well, I know that to be true either way), but she stopped vomiting and sneezing. Within an hour, she had taken both Zyrtec and prednisone without vomiting and we were able to go home.

That was 2 years ago, and yesterday Sophie told me that she has no intention of having an egg challenge, since she hasn't passed peanuts yet.

Pregnancy and Allergies

2010-05-21T12:03:00.000-07:00

An email from a reader got me thinking today about when I was pregnant after having one child with food allergies. I was worried about the new baby developing food allergies like Sophie's. But I was terrified that she would have allergies that Sophie didn't have--and make our list even longer! I talked with our allergist and he gave me some recommendations based on the current research. Nothing is guaranteed, but it worked out for me--Maggie doesn't have any allergies at all. What are your thoughts on pregnancy and food allergies? Did you have a specific plan to avoid allergies? Did it work?

You've come a long way, Baby!

2010-04-03T20:44:00.000-07:00

For me, a huge piece of managing food allergies has been about managing anxiety. If I had the food allergies, my anxiety level would have been much lower; I am me, and I can trust myself to not eat something if I don't know what's in it. This is simply not the case with kids; when Sophie was really small I wasn't sure if she understood her allergies well enough to protect her if I wasn't around for some reason. Now that she's older, well, I still wonder about that.

When Sophie was first diagnosed, my food allergy anxiety (shall we just call it FAA for short?) was all based on three possible enemies:
1. Sophie
2. Other People
3. Me.
My FAA that Sophie would accidentally feed herself something that would hurt her led me to do a few really drastic things. When she was crawling, I swept or vacuumed the floor at least 12 times every day. I remember at one point my husband called from work at about 10:00am. When he asked me how I was doing I started crying and said, "I've already swept the kitchen floor 6 times!" During those early years, we completely eliminated a number of foods from our home, such as peanut butter, crackers, and most breads. As she's grown older (she is now 8 years old) some of these foods have made their way back into our lives, with no detrimental effects. We've come a long way, Baby!

I found the Epi-Pen to be my greatest ally in resolving my FAA that Other People (grandparents, siblings, friends, aunts, uncles, etc.) would feed Sophie something harmful. Whenever I absolutely had to leave Sophie with someone other than my dear husband, I taught the babysitter how to use the Epi-Pen. After doing this a few times, I realized that people were terrified of it! Teaching someone to use the Epi-Pen practically ensured that they would take no risks, since they didn't want to have to use it! Pretty soon, I started showing it to anyone who was even around Sophie, because something about needles really brings home the severity of food allergies.

Alas, I was most anxious about myself. With all of the terms to learn and information to assimilate in a critically brief period of time, how could I be sure that I wouldn't miss some ingredient on a label? Indeed, I did miss ingredients a few times--only to catch my error seconds before Sophie ingested the offending food. In one instance, I didn't catch it in time, and poor Sophie paid the price in vomiting. But it's been a long time--maybe even years--since I have made such an error. And as I have been more accurate, my FAA has decreased. I no longer wake up in a cold sweat from the nightmare in which I have temporarily forgotten Sophie's allergy to eggs and witnessed her poor body swollen and sick. I have a new nightmare: Sophie is now reading her own labels. She still lets me double-check her work, but for how long? When the time comes, will I be prepared to hand over the responsibility of keeping her safe? Will I be able to trust my precious child with her own safety? Will I be able to say, Sophie, you've come a long way, Baby!"

I'm no doctor, but...

2010-03-20T14:19:00.000-07:00

I'm not a doctor, but let's just say that I've learned a thing or two about allergies over the years. The things I have learned lead me to believe that allergies are essentially a massive immune system malfunction. Allergic response occurs when the body determines that a usually benign substance (like milk) is hazardous. The immune system builds up antibodies to the benign substance, and on the next exposure, the body responds. Whether the response is minor (a few hives) or dramatic (anaphylaxis) isn't relevant for the purposes of this discussion, the point is that the immune system (which is supposed to fight infections) is waging the wrong war.

So if allergies are essentially an auto-immune system disorder, how do they relate to other auto-immune disorders? Are people with allergies more likely to develop things like rheumatoid arthritis, Graves' disease, PANDAS, etc.? If so, how much more likely? Is it likely enough that people with allergies ought to be educated about other auto-immune disorders so that symptoms will be noticed and early diagnosis is more probable?

It's commonly believed that asthma, eczema and allergies are genetically linked, meaning that if the parents each have at least one of those conditions, then the children are likely to also have at least one of those conditions. Furthermore, children won't necessarily have the same condition as the parents. Does this mean that anyone with asthma or eczema is also more like to develop other auto-immune disorders?

And think about this: aren't most people allergic to something these days? So if most people have an allergy of some kind, does that mean that most of us are walking around waiting for the next auto-immune disaster to strike?

If the majority of people have an increased susceptibility to auto-immune disorders, then that's the new normal. Or maybe this is how we've always been. Maybe humans were never meant to eat such a wide variety of foods, travel to such a wide variety of places, and be exposed to so many potential allergens over a lifetime. Maybe we haven't yet adapted to our new mobility. But maybe we still can.

Granola

2010-02-25T18:13:00.000-08:00

I have had a couple of requests for a granola recipe. I have used this one for ages. The original idea for it came from a cookbook by Kathleen Daelemans called Cooking Thin with Chef Kathleen, but I have made a few of my own modifications.

10 cups oats or 8 cups oats and 2 cups puffed cereals (such as rice or corn)
1 tablespoon cinnamon
1 1/2 cups brown sugar
1/2 cup water
1 teaspoon salt
1 teaspoon vanilla

Preheat the oven to about 325.

Place 10 cups of cereal (oats or a mixture of oats and puffed cereal) in a very large bowl. Add the cinnamon and stir to combine well.

Put the brown sugar and water in a bowl and cook in the microwave for 5 minutes, or until it gains a syrupy texture. You will want a bowl that holds several cups of liquid since the mixture will bubble up while cooking.

As soon as the syrup is finished cooking, add the vanilla and salt and stir until the salt dissolves. When as much salt as possible has dissolved, pour the syrup over the oat mixture. Do not scrape out the syrup bowl--it is likely that a little salt will cling to the edges and it won't taste so great in your granola!

Stir the syrup into the oats mixture. When it is well combined, spread it onto 2 large, greased baking sheets (or baking sheets that are lined with a Silpat or parchment paper) and pop them in the oven. Bake for a total of 40 to 50 minutes, until you can just barely see the oats beginning to brown. Allow the granola to cool and then store it in airtight containers. I imagine you could probably store it for a couple of weeks at room temperature, although with 4 kids, this granola has never lasted much more than a day at my house.

If you like to have dried fruit in your granola, I suggest adding it after baking (otherwise the fruit will scorch). There are lots of great possible variations. A couple that my family likes include:
Add 1 tsp. powdered ginger with the oats and mix with 1+ cup dried cranberries after baking.
Add a mixture of raisins and dates after baking.

Other things you could try would be to add coconut or sunflower seeds to the oat mixture--remember keep your total at 10 cups--and/or try other spices and dried fruits.

Life is about...

2010-02-08T12:00:00.000-08:00

Sometimes I feel like life might just be about driving the kids to the places they need to go. Most days I suspect that life is really about figuring out what to cook for dinner next. Ever since I started working on the Sophie Safe Food Guide, I thought that life should be about working on that. Whenever something new comes up with my health or my kids' health, I'm certain that life is really about managing health--allergies, endocrine system, strep throat, sinus infections, asthma, etc. But in the end I always realize that life is about balance.

I struggle to balance the needs of our 6 person household with my desire to have a successful business. Most days this struggle results in one of two things: either I work on the couch using my laptop while there are children snuggled in as close as they can get with me still being able to type, or I work late into the night, past the kids' bedtime, and mine as well.

I wrestle with managing the day to day requirements of the house while keeping up with my business goals: every day at 5:00 I feel panic surge through me as I realize that I must, once again, make dinner.

I wonder if I'm doing the right thing when I give Sophie an extra treat because she couldn't have what everyone else had at a party or event. Is it enough? Is there a better way to compensate for what she misses? Is it unfair to the other children?

And at school, with friends, at church, I debate about taking care of Sophie's allergies completely by myself, or asking others to make accommodations. I feel the constant need to balance her (and my) need for acceptance and friendship with the desire not to burden others. Do I ask her to "just make do" too often? Have my requests for others to adjust been too demanding? When it's an issue of safety, the question is easy--I won't put my child in danger for anyone's convenience. But often it's an issue of desire, not safety. Yet how often can a child's simple wants be denied before there is emotional damage?

I hope that I am balancing things in a way that will teach my children that through prioritization, they can accomplish great things. I hope that I am managing Sophie's allergies in a way that will help her understand how to accommodate others and be compassionate. I know that she feels the compassion of others as our friends frequently pack her a special little bag of treats for Halloween, or go to multiple stores to find cookies that she can have, or offer to make something Sophie Safe for the class Christmas party, or keep their pantries stocked with a handful of Sophie-Safe snacks for when she comes to play. I hope I can teach her to focus on the blessings of love and kindness that have come into her life because of her food allergies. I hope I can set that example.

Grief

2010-01-30T15:23:00.000-08:00

Today after playing with her cousins, Sophie cried in the car because while she was there they made non-safe brownies, and everyone had some--except, of course, Sophie! Over the past few weeks, she has angrily asked, "Why do I have to have food allergies, anyway?" She will mournfully say, "I wish I could have some of that." Her feelings regarding food have clearly shifted from reluctant acceptance to sadness and anger, even grief.

After nearly 8 years of living with food allergies, is she just now grieving her loss? Does it take a child 8 years to realize the mark of food allergies? To see the separation and limitations caused by this, dare I say, disability?

And is it possible that everything I've done for her is not enough? The research, experimentation, recipes...doctor's visits, eliminating pets, foods? Is it truly possible that my years of depression about food were not enough to save Sophie from her own grief?

Sophie Safe Food Guide

2010-01-23T10:42:00.000-08:00

In the early days of our journey with food allergies, I would wait until late in the evening to go grocery shopping. My husband stayed home with the kids and I went alone, standing for hours in a single aisle in the grocery store, reading label after label after label. When I was emotionally exhausted, I would take my meager findings to the checkout and pay, bring no more than a bag or two home. After a few weeks passed, having rested and regrouped, I would set out again to seek battle with the grocery store.

Many times in those days I wished that someone had built a database, a website where I could research ingredients in the comfort of my own home, at my own leisure, and be prepared when I went to the grocery store. And now we have built one--Sophie Safe Food Guide is now available for anyone to register and find foods that work for them. When you create an account with the Sophie Safe Food Guide, you can set up profiles detailing the dietary needs of members of your household. You choose the items that each person need to exclude from their diet, and when you search, the database will return items that are free from the things you're avoiding. For example, if you are allergic to tree nuts, salmon, and you don't want to eat things with saccharin in them, then the database will give you lists of items with no nuts, no salmon, and no saccharin.

Our Basic account includes 1 profile with unlimited allergens. Don't forget to check out the grocery list--mark the things you want to purchase and print out your list for the next grocery shopping trip. Check it out at www.sophiesafefoodguide.com.

Slow Cooking = Easy Cooking

2009-10-06T12:23:00.000-07:00

I received an email today from Christina, author of www.ourducksinarow.com, asking about slow cooker recipes. She has used the pork roast recipe from Sophie Safe Cooking multiple times and asked what other things she can cook in her slow cooker. Here is a basic slow cooker meal recipe that can be modified for what you have and what you like to eat.

Slow Cooker Casserole

1 1/2 C uncooked rice
OR
3 C starchy vegetables (potatoes, carrots, etc.)
2-3 pounds of meat (use a roast, a whole chicken, several chicken breasts, or pork chops, etc.)
seasonings that you like (use 1-2 teaspoons of a seasoning blend, or see below for suggestions)
1 C water if using starchy vegetables
OR
3 C water if using rice

Put your rice or starchy veggies on the bottom, put the meat on top. Pour in your water and then sprinkle the seasonings all over the meat and down into the starchy vegetables. Cook on low for 8 hours or high for 4 hours (always cook on low if you have a tougher cut of meat--the low temperature over time will make for a much more tender meal).

If you prefer, you can cook just your meat in the slow cooker. It will not require any liquid in most cases. With chicken, you will want to reduce the cooking time and keep an eye on things to make sure it doesn't burn or dry out. The seasoning suggestions will work for meat alone or meat with a starch. For example, today I am cooking a beef roast in the slow cooker with garlic powder, salt and pepper. We will be eating it with some veggies and mashed potatoes that I will cook separately just before dinner time.

Seasoning Suggestions:

Onions or Garlic: Most people like to add onions or garlic or both to almost any dinner recipe. My family prefers garlic, so we usually add a couple of cloves of fresh garlic, or 1/2 to 1 tsp. of granulated garlic to a meal like this. If you're adding onions, I would try about 1/2 onion, diced finely, to start. You can experiment and find the right amount for you and your family as you go along.

Salt: 1 tsp. of salt is usually plenty for this amount of food. You can use less depending on your other seasonings, or none if you are using a seasoning mix, especially if it contains salt.

Pepper: 1/4 to 1/2 tsp. of black pepper, and/or use chili powder or red pepper flakes or cayenne pepper.

Italian Style Seasoning: use a mix of oregano, basil, and parsley with garlic and onions, or just use the spices out of this list that you have already on hand.

Mexican Style Seasoning: 1 Tbsp. chili powder, 1 tsp. cumin, 1/2 tsp. garlic, 1 tsp. Mexican oregano; you can also add a small can of chopped jalapeno peppers or green chilies. With green chilies, I sometimes omit or decrease the chili powder.

Seasoning for Pork: For pork I love to use a combination of garlic (1/2 tsp.), sage (1/2 to 1 tsp.), sea salt (1/2 to 1 tsp.) and fresh ground black pepper (1/2 tsp.). Replacing part of the water with apple juice or apple cider is also a great touch.

Seasoning for Beef: One of the many options for beef is barbecue style. To achieve this, add a can of tomato sauce to your meal. Season it with 1/2 tsp. ground mustard, 2 Tbsp. brown sugar, 1/2 to 1 tsp. salt, 1/4 to 1/2 tsp. cayenne pepper, 1 Tbsp. cider vinegar, and your garlic or onions or both.

Seasoning for Chicken: Chicken is so versatile--there are a million ways to season it. Some of the things I love with chicken are 1/2 C diced celery or 1 tsp. celery salt, a bay leaf, oregano and parsley.

For this kind of cooking, you should go with your nose--if it smells like it would go well in your dish, then it probably will. You can also reference other recipes that you like and use the spices they recommend. Good luck, and happy cooking!

What, more candy?

2009-10-01T12:26:00.001-07:00

What to do with Halloween candy is a dilemma for every parent, and even more so for those of us managing our children's allergies. On average, Americans eat about 23 pounds of candy per year, and much of that is consumed in the weeks leading up to and including Halloween. Each year as the holidays draw near, I have two major food questions on my mind:

1. How can I help my kids to continue to make good eating choices during this time of year?
2. What can I do to help Sophie feel happy and create positive memories despite her dietary restrictions?

Over the years, I have developed a few ideas for managing Halloween candy, and friends have contributed others.

First, since Sophie loves to Trick or Treat, when I purchase Halloween candy to pass out at our door, I generally buy only items that are safe for her. I also set aside some of the safe candy so that when she gets home from Trick or Treating, or from a party or other event, she can give me her forbidden items in exchange for things that she loves and that are safe for her.

Second, I have several friends who pay their children for their Halloween candy. They have a set amount of time during which the kids can eat what they want (maybe 1 or 2 days), and then they buy the rest of the candy. They set a price either per piece or per pound, and it gives the kids a way to earn some money, and Mom and Dad don't have to worry so much about cavities.

Purchasing the candy generally only works for kids old enough to understand and appreciate money, so my third suggestion is an alternative to the candy sale for younger children. For younger kids, or kids who don't care about the value of a $dollar$, purchase a toy that you know your child really wants. You can spend whatever works for your budget. Then, offer to trade your child that toy for their Halloween candy. For many kids, the concrete toy is much harder to resist than the more nebulous dollars and cents.

The fourth idea is simply another version of the third. Rather than offering to trade, explain to your children about the Halloween Fairy. The Halloween Fairy is friends with the Tooth Fairy, as well as the less-well-known Bottle Fairy and Diaper Fairy (courtesy of SuperNanny). They operate in much the same way. All of the fairies come at night. They require a certain offering, in this case, Halloween candy, and in exchange will leave something of value, in this case, a new toy.

Whether you trade your kids for their candy or let them keep it and slowly consume it over the coming weeks and months, you can also find ways to control the eating a little. In our family, we ask each of the children to go through their candy and donate supplies to the Decorating Bag. This is a large ziptop bag used when we make and decorate cookies, Gingerbread houses, dipped candy canes, etc. For the sake of simplicity, I require that all donations to the Decorating Bag are Sophie Safe.

My husband has a suggestion as well: Daddy Tax. Daddy Tax is the tax, paid in candy, which all children must pay their fathers any time the children eat candy in front of them. I'm not sure that his motive is reducing their sugar intake, but it does the job just the same.

I hope you all have a safe and Happy Halloween!

Food Allergies are a Blessing?!

2009-08-29T21:22:00.000-07:00

People often talk about how hard it is to manage food allergies, especially with a list like Sophie's. And it is terribly difficult. When managing food allergies, there are all kinds of steps added to your meal preparation that you wouldn't normally take. For example, reading every label, calling the restaurant or caterer before the meal, being prepared with snacks and treats in case there's nothing that will work or the one safe food gets cross-contaminated. If you didn't have food allergies, would you even know what cross-contamination is? I wouldn't!

And yet, with all of that, managing food allergies is such a simple task compared with so many others. Children with food allergies have literally every physical and educational opportunity that everyone has, unlike children with Downs' Syndrome. Children with food allergies know how to prevent an attack, unlike children with epilepsy. Adults with food allergies typically recover completely after an attack, unlike adults with Multiple Sclerosis. And so, I submit that when compared with other lifelong illnesses, food allergies are indeed a blessing.

Life with Costco

2009-03-22T07:12:00.000-07:00

You know, I never went to a Costco or Sam's Club for the first 20 or so years of my life. I don't even know if they were around before then, actually. And here I am, a certified Costco addict. Yesterday I took the girls to Costco because Sophie wanted to eat lunch there and I wanted to fill up my storage room a little more with canned goods. This was my second Costco trip in less than a week, and I managed to spend nearly $300, even though I spent just shy of $200 on Monday!

Since it was Saturday, the taster tables were out in full force, and we discovered something wonderful--rice crackers that are certified gluten-free. And because there was a taster table for them, I already know Sophie likes them and will eat them! We are all so excited to add Crunchmaster Rice Crackers (http://www.crunchmaster.com/) to our tiny list of pre-made foods for Sophie. This almost makes up for last week's let down when a safe cookie I purchased made Sophie's tongue itch. The ingredient list was safe, but it did have an equipment warning. Sophie and I talked it over and decided to try them despite the warning on the label. Risky, I know, but the possible gain seems worth it--this was a relatively inexpensive cookie and could go with her to school for eating when her classmates bring in birthday treats and things like that.

A few years ago, when Costco started to carry soy milk, and more recently when they added Rice Dream to their product list, I moved from being a less-than-once-a-month shopper to a Costco diehard. But now, I've taken the Executive membership plunge. Hmmm...what's 2% back on a box of Crunchmaster Rice Crackers?

Books, Books, Books

2009-03-20T08:43:00.001-07:00

I've had an exciting couple of weeks--my books are now being carried in several local bookstores. On Wednesday of last week, I delivered books to the Borders at Flatirons in Broomfield, CO. Today I received an email from the Tattered Cover, and they ordered books for each of their 3 locations in metro Denver. AND, Borders has scheduled me to do a book signing on May 2 from 1 to 3!

In other news, I discovered a program that has the capability to calculate nutritional information for recipes. I spent several weeks entering all of my recipes into the program, and have now added a nutritional information page to my website, with the information from all of the recipes in Sophie-Safe Cooking.

Traditions of Christmas

2008-12-11T10:15:00.000-08:00

One of our family traditions is to bake and bake and bake and make candy and bake, and then give all of these yummy goodies to our friends and neighbors in the week or two before Christmas. Some of the things we bake invariably get consumed at home (unfortunately too many by me!) and some are taken to holiday parties and so on. With all of the baking going on, I started thinking, wouldn't it be great if there was an allergy-safe icebox cookie dough recipe? Icebox cookies are those cookie doughs that you make one dough and then use it in different ways to make different kinds of cookies out of it.

So here goes...

Allergy Safe Icebox Cookie Dough
3/4 cup granulated sugar
1/2 shortening (I used Spectrum Organic All Vegetable Shortening, made from palm oil)
2 cups oat flour
1/2 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
up to 3 tbsp. rice milk

Using a mixer, mix the shortening and sugar, adding vanilla partway through. When these are thoroughly mixed, add the oat flour, baking soda, and salt and mix well. The mixture will be relatively crumbly at this point. Preferably with the mixer running, add the rice milk a little at a time, mixing for at least 15 seconds between additions (other wise you won't be able to tell when you've got the right amount of rice milk in the dough). When the dough forms a ball, it is ready to roll out for baking. If you are going to be refrigerating your dough before using it, you may want to add a little more rice milk since food often loses moisture in the refrigerator.

At this point, there are several directions you can go.

Cookie Cutouts
Roll out the dough, half a recipe at a time, on a floured, non-stick surface. Cut it with cookie cutters. You can add sprinkles before baking, or you can bake and cool the cookies and decorate with frosting and sprinkles. Bake at 375 for 7-8 minutes. (Cookies baked a little longer will be more crispy, and those baked for less time will be more chewy.) For great frosting recipes, check out my book, Sophie Safe Cooking (sophiesafecooking.com).

Pinwheel Cookies
Working with half a recipe at a time, roll Icebox Cookie Dough out to form a square, probably about 6 to 8 inches across. The dough should be between 1/8 and 1/4 inch thick. Spread a filling over the dough, staying about 1/2 inch from one edge. Roll up the cookie dough and filling, starting with the side opposite the edge with no filling.

If the cookie dough is hard to roll up, there are a couple of things you can try. First, roll on a floured surface. If you don't have to work to get the dough off of your rolling surface, that will simplify things a lot. Second, place a sheet of waxed paper or something else that's flexible (such as a Silpat) on your rolling surface. You can still flour it, and then you can also use the waxed paper to help you roll up the cookie dough. Lift and push the waxed paper, separating the cookie dough from the paper and rolling as you go. The other thing to consider is that if the dough is too dry, it will crack as you roll it (that's what happened the first time I tried it!). If this is the case, make a note that you need more rice milk next time, and add extra milk to the dough that you still have in reserve.

After you have rolled up you cookies, refrigerate the dough until it is firm enough to handle with ease (1-2 hours). If you refrigerate the dough overnight, or if it seems too hard after refrigerating, allow it to sit at room temperature for a little while before you slice and bake it. Using a very sharp knife, slice the dough into 1/4 to 1/2 inch thick slices. Place them on a cookie sheet, 2 inches apart, and bake at 350 for 8 minutes.

Pinwheel Cookie Fillings
There are lots of different fillings you can try, and I'm sure you'll come up with your own ideas, too. Here are a couple that I think are great!
Chocolate: melt about 1/4 cup chocolate chips. Allow them to cool slightly, and then spread them on the rolled dough. After refrigerating, slice and bake as directed. If you like your cookies hot, beware of both the temperature and messiness of the chocolate filling!
Cinnamon Sugar: shake cinnamon sugar all over rolled cookie dough, refrigerate, slice and bake as directed.
Cranberry: Mix 1/2 cup finely chopped cranberries, 3 tbsp. sugar, and 2 tsp. orange zest and spread over the rolled dough. Refrigerate, slice, and bake as directed.

Chocolate Cookie Cutouts:
When mixing up your dough, you can make chocolate cookies if you like. Instead of using 2 cups of oat flour, use 1 3/4 cups oat flour and 1/4 cup cocoa powder. You can still use all of the same variations. Delicious!

Giving Thanks

2008-12-04T22:58:00.000-08:00

I suppose Thanksgiving has put me in a thoughtful mood, or perhaps it's the fact that I'm trying to figure out what to buy for my already terribly spoiled children, but I've been pondering gratitude. I have much to be grateful for in my life. Many of the things I'm grateful for would be on other people's lists as well--but I have a few extras.

1. I am thankful that I can run. And walk. And see. And play with my kids. You see, a little more than 5 years ago, I was diagnosed with a brain tumor. It was putting pressure on my optic nerve, causing loss of peripheral vision. Because of the placement, I had a craniotomy. Because my neurosurgeon couldn't remove the tumor without risking damage to my optic nerve and other surrounding things, I had 5 weeks of radiation about 2 months after the surgery. And now, 5 years later, I can still see, walk, play with my kids, and I run on a regular basis, which is something I had never done.

2. I am thankful for Sophie's food allergies. The things that are hardest for us are often also the things that make us grow the most. Because of Sophie's food allergies, I have developed skills that I never would have otherwise--such as creating recipes. I have also accomplished things I never would have thought of before--such as publishing Sophie Safe Cooking.

I am also grateful for the usual suspects: my family, my home, God, my husband's job, etc. But I find that I am the most grateful for the things that have been the hardest.

November

2008-11-01T21:30:00.000-07:00

With Halloween behind us (and I hope it was enjoyable and safe for everyone!) it is now November and time to start thinking about Thanksgiving! Yes, Thanksgiving is all the way at the end of the month, but it may take a little time to put together a Thanksgiving meal that is allergy-friendly but maintains many of the traditional elements associated with Thanksgiving dinner. With that in mind, I am working on pie crust recipes. I have one that I have tried a few times, and I would be happy to get a little input from others. So, for your eating pleasure, here is the rough draft of my pie crust:

Pie Crust
1/4 C shortening or margarine
1/2 C sugar
2 C oat flour
1/4 C rice milk

Use a pastry blender to blend the shortening and sugar until it looks like crumbs. Add oat flour and mix well. Finally add rice milk and mix until the dough sticks together in a ball. The consistency of the dough should be similar to sugar cookie dough.

Place the ball of dough on a surface dusted with oat flour. Roll it into a circle approximately 12 inches in diameter. Gently lift the crust into the pie pan. Trim edges. If you need to precook your pie crust, bake it for 12 to 15 minutes in a 350 oven.

I made this recipe this evening and I filled it with cherries mixed with sugar and cornstarch (6 cups cherries, 1 1/2 cups sugar, 1/4 cup cornstarch). Since the filling was rather wet, but the pie needed to cook with the filling in it, I only pre-cooked the crust for about 7 minutes. Immediately after removing the crust from the oven, I filled it with the cherry mixture and popped it back in for about an hour, until the filling was bubbly in the center. It turned out pretty well.

The other little tip that might be helpful is that when you roll your dough out, it is easiest if you roll it onto a flexible, movable surface, such as a Silpat or some plastic wrap. That way, when you've got it the size you want, you can more easily move the dough into the pie plate. Another option is to roll it on a hard surface (dusted with oat flour, of course) and when you're all done, place a piece of plastic wrap over the dough. Then pick up the edge of the dough (and plastic wrap) and roll it onto your rolling pin so that the plastic wrap is toward the rolling pin. Then you can simply unroll your dough onto the pie plate.

Enjoy!!

Candy without labels??

2008-10-28T08:38:00.000-07:00

Halloween. The beginning of the holiday season. And the beginning of the allergy worries about the holidays. I love the holidays, and I really want Sophie to love them, too. I don't want her to miss any of the fun, the magic, the tastes, the experiences. So I have come up with a few things that help us to make Halloween work for her.

School parties: I always attend Sophie's school party. I always bring something to share with the class, and I often sign up to help plan as many of the school parties as possible. This can be a lot of extra work, but it also makes the food aspect of the party so much more comfortable for us.

Parties with friends: If Sophie is invited to another Halloween party (or birthday party, for that matter), I simply ask what will be served in terms of food and bring a suitable substitute for her. Many other parents now ask me to just tell them the right brand of hot dogs, the right kind of ice cream, etc. so that they can provide Sophie with what she needs. We have been very blessed to have such supportive friends! I always make sure to have some extra candy or other treats at home so that if goody bags contain things we're not sure about, she can trade for something we know is safe.

Trick or Treating: Isn't this such a nightmare? The traditional after trick-or-treating candy sort takes on new importance with food allergies in the house! I try not to make Sophie's candy sort too different from the other kids. Either Jeff or I sit with all of them as they go through their candy. For the most part, she knows what she can and can't have, and her sisters often trade for some of her forbidden items. I also have a reserve of Sophie-Safe treats to trade as well. The sad part comes when there's something that we're not sure about and she wants to eat it. I think all candy manufacturers should put their labels online, so that we can sit there Halloween night and Google all the candy that isn't familiar to us. Who ever thought about the ingredient labels before life with allergies?

Success at the Happiest Place on Earth

2008-10-13T20:12:00.000-07:00

Well, for us it really was the happiest place, because the staff was fabulous about handling food allergies. All of Sophie's allergies are within the "top 8," and I think that made it easier on the staff. They were amazing. One place we ate at was a buffet and I asked about some buffet items. They told me what would work for her and then brought her plate out already made up so that I wouldn't need to worry about whether there was any cross-contamination with the serving utensils! The Chef came out to talk to me right away at every restaurant except one; at that one it was the manager instead. I am very impressed, to say the least.

As a side note, I had an interesting allergy experience at Disneyland. One of my other children ended up in the First Aid center because of a migraine headache, and I stayed with her while she was resting. While we were there, another mom and daughter came in. The little girl was having stomach problems--cramping, etc. She was able to get comfortable and fall asleep for a few minutes at one point, during which her mother and I started talking. It turned out that the little girl had food allergies. A little while later, the girl went to the bathroom. It was clear that her stomach problems were becoming more intense. When she finally came out, probably 15 or 20 minutes later, she was also sneezing repeatedly. This was a new symptom and struck me as being a little odd, until I thought of Sophie's recent peanut challenge.

During her peanut challenge a few months ago, Sophie ingested some peanut butter without problems, but eventually threw up and then sneezed repeatedly for several minutes. This was followed by more vomiting. At the time, I was very worried because whenever 2 body systems are reacting, you have to consider the possibility of anaphylaxis.

Well, the little girl's mom was worried about getting her daughter back to the hotel because she wasn't improving and needed better rest, and didn't really notice that her daughter had started sneezing. I mentioned that she might want to give her a Benadryl and have the RN take her blood pressure, just to check, and within a few minutes she ended up being rushed off with the paramedics to the emergency room. As far as I could see, she was not in any terrible danger at that time, but there were 2 body systems reacting--and you just never know where that's going to go.

Hopefully everything went well from that point--I haven't heard anything further. As I've considered the evening, it has struck me how interesting it is that I happened to be there with another allergy mom. If nothing else, we were able to give each other a little support in an unfamiliar environment. Right place, right time!

Disneyland?!?

2008-10-08T08:02:00.001-07:00

Is this crazy? We're taking our family to Disneyland. So in addition to long lines, crowds, trying to keep track of a wandering 3 year old, not to mention the possible nightmare of airplane travel with children, we are braving a vacation with food allergies. What does Disneyland have to offer a child who's allergic to eggs, wheat, peanuts and tree nuts? I've made a few phone calls, even received a phone call back from one of the head chefs, so now it's trial by fire so to speak. Our first Disneyland food experience will be bright and early our first day there, at the PCH Grill (the Lilo and Stitch breakfast).

It's too late to be nervous, so wish us luck!

Lunchbox Lunches

2008-09-25T09:31:00.000-07:00

One of the things that caused me stress when thinking about sending Sophie off to school was what to send in her lunch. At home, she usually eats leftovers from dinner the night before, or we cook something fast for her lunch. I knew that sandwiches would be okay sometimes, but rice bread is too expensive for her to take every day. Plus, I wanted her to be able to pack her own lunch. As it turns out, she takes muffins for her lunch most days. They don't have to be refrigerated and I can actually make a batch and freeze it, so I'm not baking constantly. If she puts 1 or 2 frozen muffins in her lunchbox the night before, they are thawed by lunchtime.

Do you need extra muffin recipes? In addition to using the muffin recipes from my cookbook, I also make the quick bread recipes into muffins--mix up the batter and pour it into greased or lined muffin cups. A recipe for 1 loaf of bread makes between 12 and 18 muffins, depending on the size of your muffin cups and how full you fill them. Then bake at 350 for 20-25 minutes. When they are done, the tops should be starting to brown and a toothpick or knife inserted into a muffin should come out clean. I like to allow the muffins to cool for about 5 minutes in the muffin pan and then slide a knife down the side to lift the muffins out one by one. If you're storing them, especially freezing them, you'll want to let them cool completely before putting them in a ziploc bag. If you're not storing them, they taste best warm from the oven, in my opinion!

There is one drawback--Sophie's older sisters now take muffins in their lunches, too, and we are going through more muffins than you can imagine!

Some of the other things Sophie has taken in her lunchbox are: celery sticks or apple slices with Sunbutter (sunbutter.com and sold at Target in our area!), chips with bean dip or chicken salad, and of course sandwiches Sophie Safe Style--rice bread with SoyNutButter or Sunbutter and jelly.

I'm so proud!

2008-09-24T20:50:00.000-07:00

This is Sophie's first year eating lunch at school, as well as her first year having a snack everyday at school. This created all sorts of nervousness for me before school started, but I shouldn't have worried. Yesterday Sophie told me that a few weeks ago, her teacher accidentally gave her Goldfish at snack time.
Feeling incredulous, I asked, "What did you do?"
She said, "I said 'I can't eat those,' and she cleaned off my desk." She said it as matter-of-fact as if she was telling me her spelling words.
Knowing that food plays a central and volatile role in Sophie's life, I am so proud that she is so relaxed about it!

Byproducts

2008-09-22T21:21:00.000-07:00

One of the byproducts of being the mother of a food allergic child is that people send me all kinds of interesting articles, information about new research, etc. My sister-in-law Mandy sent me a link to an article about the woman who writes this blog: allergicgirl.blogspot.com and in reading her blog, I found out about some new things happening with food labeling practices in the United States.

Apparently, there was recently an open FDA hearing about "may contain" statements. The AFAA is trying to find out how people are using "may contain" statements and advise the FDA appropriately. If you would like to add your voice, please participate in this short survey about food labels:

http://www.surveymonkey.com/s.aspx?sm=LT6Y49lRmdLyNqqV_2bFLvuw_3d_3d

It only took me a few minutes, and in addition to enabling me to be heard, I also took the opportunity to examine how I am using those elusive "may contain" statements, and what I really think they mean. Thank goodness for byproducts!