Archive for August, 2005

Allergy pushes peanuts out the school door

Posted by SB Anderson on August 31st, 2005

From “You can get a triple-decker peanut butter-and-jelly sandwich at Central Dauphin East High School, but you can’t get one at its sister school, Central Dauphin High.
That’s because peanut butter and other peanut products have been banned this year from Central Dauphin High’s cafeteria, in order to accommodate students who suffer from peanut allergies.” Read more here.

Allergy alert — wheat

Posted by SB Anderson on August 30th, 2005

From A Nebraska firm recalls its “12-ounce to 16-ounce clear vacuum plastic packages of ‘CETAK’S Family Tradition for four generations JATERNICE (Ring Pudding Sausage) Fully Cooked Natural Casing.’ Each package includes the establishment number, “EST. 21562″ inside the USDA seal of inspection…The package label indicates that bread is in the product but it does not specifically state that wheat flour, a potential known allergen, is an ingredient…The sausage was produced between January 9, 2003, and August 22, 2005. The product was sold to retail stores in Nebraska and directly to customers over the Internet.FSIS has had no reports of illness due to consumption of this product. Anyone concerned about an allergic reaction should contact a physician. Consumers with questions about the recall should call Allen or Linda Cetak at (308) 728-3858.”

More restaurants offer gluten-free fare

Posted by SB Anderson on August 30th, 2005

From “As a longtime chef in four-star restaurants, Joseph Pace had seen appreciative customers before. But nothing prepared him for the day that a well-dressed man walked into his Greenwich Village restaurant, ordered a pizza and a beer, and broke into tears. That man, Pace recalls, had been diagnosed ten years earlier with celiac disease – an incurable affliction that makes the body unable to take anything containing gluten, a protein found in wheat, barley and rye. The pizza and beer that Pace serves in his restaurant Risotteria, like many other items on his menu, are formulated with substitutes for wheat and barley, making his place a magnet for people who have celiac disease. The customer told Pace that he hadn’t been able to enjoy a pizza and beer for a decade.” Read more here.

Allergy alert — peanut

Posted by SB Anderson on August 30th, 2005

According to the Food Allergy & Anaphylaxis Network, “House of Flavors, Inc. is recalling Lot CB L1 H26-426 05215 of Shurfine brand Butterscotch Twirl 1/2 Gallon Ice Cream due to undeclared peanut.The product label states “Distributed by Western Family Foods, Inc., P.O. Box 4057, Portland, OR 97208″ This lot of ice cream was distributed by Associated Wholesalers, Inc., Robesonia, PA and was delivered by them to retail stores in Delaware, Maryland, New York, Pennsylvania, and Virginia. The ice cream is packaged in 1/2 gallon rectangular paperboard containers. Only lot CB L1 H26-426 05215 of Shurfine brand Butterscotch Twirl is affected.Consumers who have purchased the ice cream are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at (800) 930-7740 x 229.”

College-bound? Be prepared, be safe

Posted by SB Anderson on August 29th, 2005

From Health Day News: “College-bound kids with asthma or allergies need to prepare for September just a little more than other students, experts say. By taking a few steps in advance to protect themselves, they can take control of their condition and better enjoy college life.” Check out a few tips here.

Chemical reaction’s affect on scallop allergy studied

Posted by SB Anderson on August 29th, 2005

From the “Structural changes in proteins can impact the allergenicity of the sought-after seafood, scallops, report Japanese scientists. Researchers based at Hokkaido University and the Watanabe-Kazuhiko Pediatric Clinic in Japan and Pukyong National University in Korea, investigated the impact of the Maillard reaction on the allergenicity of scallop tropomyosin, a major shellfish allergen.” Read more here about this chemical reaction and how it affects scallop allergy.

Food Allergies 101

Posted by SB Anderson on August 29th, 2005

If you’re still in the early stages of learning about food allergies (from diagnosis to staying safe), check out this basic primer from

Pack a healthy lunch for school — with or without food allergies

Posted by SB Anderson on August 28th, 2005

Not only does this Nashua Telegraph (New Hampshire) story address the importance of nutritious school lunches for our kids, it throws a brief curve in the middle of the story: the parent of a severly peanut allergic student. This parent’s lunch considerations are a bit more focused (avoid peanuts), but the idea fits right into the story — how to pack a healthy lunch your kids can (and will) eat at school. By seamlessly incorporating the peanut allergy into the story, the reporter managed to mainstream food allergies without blinking an eye. Check it out for yourselves here.

Allergy fears may keep boy from school

Posted by SB Anderson on August 28th, 2005

From “A Fredericton woman whose son has severe aller gies says she is afraid to send him back to school this fall after his experience at the Barkers Point Elementary School last year.Dawn Clark pulled her son Joshua, now age six, out of school in May after she became afraid that he could be exposed to food products that could cause him to go into anaphylactic shock and die. ‘He is allergic to milk, eggs, peanuts, fish and shellfish,’ said Clark. ‘I am trying so desperately to work with this school and the people, and I can’t.’ ” Read more here.

Gluten-free demand creates opportunities for retailers

Posted by SB Anderson on August 28th, 2005

From “New research shows that the need for a gluten-free diet is 10 times higher than experts originally predicted. Retailers should prepare to meet the needs of this growing niche, say two experts on the gluten-free diet. This is the message that Shelley Case, RD and Carol Fenster, Ph.D. will bring to the Natural Products Expo East trade show on September 15 at the Washington, DC Convention Center. Case is a dietitian who counsels gluten-free patients and the author of Gluten-Free Diet, Fenster is a chef who develops gluten-free products for manufacturers and is the author of Gluten-Free 101, and Cooking Free.” Read the story here.