Archive for April, 2005

Label law will bring lower risk of reactions, study says

Posted by SB Anderson on April 28th, 2005

This seems like a given, doesn’t it? If food manufacturers stick to the letter of the law, not only will the risk of reaction decrease, but we won’t have to call companies to ask about “hidden allergens,” like milk in natural or artificial flavorings or lactic acid, etc. The one down-side noted is that manufacturer’s may have to list trace elements that might not prompt a reaction. This might narrow our choices even more. However, that’s much better than the way label-reading works now. Read the details here

Soybean oil research helps to shape allergen food labeling

Posted by SB Anderson on April 28th, 2005

An international study confirmed that highly refined soybean oil does not cause reactions to people with soybean allergies. The study was conducted by food scientists at the University of Nebraska-Lincoln in the U.S. The results will be used to determine how food manufacturers will list ingredients when the new labeling laws take effect in the U.S. Note that the findings do not apply to cold- or expeller-pressed soy oil, which contains more protein and may cause reactions. Read the story to find out how the research was conducted and what the results mean for soy-allergic folks.

Allergies – and confusion about them – on the rise

Posted by SB Anderson on April 28th, 2005

Allergies — environmental and food — are on the rise, it seems. Surveys indicate the rise is not just among children, but adults as well. With more and more symptoms being experienced these days, confusion about what is and isn’t an allergy (not to mention, how to deal with symptoms and lifestyle changes) abounds. This piece focuses on that confusion and attempts to set the record straight. Read more here

How to live gluten-free

Posted by SB Anderson on April 26th, 2005

The second question in this Kansas paper’s Q-and-A focuses on the “how to” of living the gluten-free way. The writer explains celiac disease, what is and isn’t gluten, and how we expect the new food ingredient labeling law to clear up confusion for those of us shopping with food allergies in mind. This piece is a short, but good primer.

Wheat-free baking tips

Posted by SB Anderson on April 25th, 2005

Here’s an interesting Q-and-A with a woman who has plenty of experience with gluten-free baking. She offers helpful tips and a couple of recipes, one of which is a replacement for wheat flour. The other interesting point here is that her son was diagnosed with celiac disease more than 30 years ago, but she later discovered that he actually was facing a wheat allergy, which is different. Read more here

Australian school nut ban brings mixed reaction

Posted by SB Anderson on April 23rd, 2005

The latest story about a school trying to limit peanut exposure because of allergies comes out of Australia. The mixed reaction from everyone is no surprise, is it? Everytime we hear about something like this, we hear about the “mixed reaction.” Perhaps if some schools quietly put the limitations in place and there is little negative reaction, we just don’t hear about it? In any case, check out how the school handled the allergies and what local experts say about food allergies and exposure risks…here

Recent food allergy alerts and recalls

Posted by SB Anderson on April 23rd, 2005

The most recent food allergy recall to go out: Trilini International Import LLC is recalling FRUIT MARSHMALLOWS due to undeclared egg. Check out the details for this recall and others (including pistachios in vanilla pudding mix) here

Pediatrician explains food allergies

Posted by SB Anderson on April 23rd, 2005

This column, written by a pediatrician in Boston, Massachusetts, does a good job of explaining food allergies and the importance of allergy awareness. This would be a good piece to send to relatives, friends and school staff who “don’t get it.” Check it out here

Column mentions some South Florida gluten-free offerings

Posted by SB Anderson on April 23rd, 2005

The second item in this column in the Fort Lauderdale Sun-Sentinel focuses on a few gluten-free offerings in the area. The first is a mention about Whole Foods Market, which is offering an expanded line of gluten-free baked goods prepared at the company’s first gluten-free bakery in a Raleigh, N.C. suburb. They produce breads, cookies, scones, biscuits, pizza crusts, whole pies and brownies in The Gluten-Free Bakehouse. The second mention is Legal Sea Foods. The chef has been working on creating gluten-free fare for its restaurants. Check out the item here

Gluten-free awareness growing in restaurants

Posted by SB Anderson on April 23rd, 2005

A small survey of 30 restaurants in the Tamworth area of New England shows an increases awareness of the importance of offering gluten-free products. Though the survey is very limited, it is a step in the right direction for those with celiac disease. Read the brief report here