Advice for Food Allergy Sufferers

Millions of people suffer from food allergies and sensitivities, and this number is on the rise. For many people consuming the food results in an unpleasant reaction such as hives or gastrointestinal discomfort. However, a growing number of people are coping with allergies that can kill them.

Some foods are relatively easy to avoid. If you're allergic to goat's milk, for example, avoidance means not drinking it or eating foods made with goat's milk.

Other allergies are much harder to deal with. The most common allergies are to "The Big 8" (milk, egg, peanut, tree nuts, fish, shellfish, soy, and wheat.). Corn is also becoming a common allergen. People with these allergies must carefully scrutinize every label on everything they eat, every single time they eat it. They must grill waitstaff and call companies to verify ingredients. Often, they must become food chemists, because ingredients like wheat can be called by a variety of names.

How do you cope?

First, get as much information about your allergy as you possibly can. There's no such thing as too much information. Talk to your doctor and read reputable information in books and on the Internet. See if there's a foundation or community of people with this allergy - these are often excellent resources for label-reading and emotional support.

Tell everyone around you about your allergy - your family, your friends, your co-workers, and anyone else you deal with on a regular basis. While they may not need to know every detail, they do need to know what to do in case of accidental ingestion. If your allergy is severe, wear a Medic Alert type bracelet and carry a wallet card with specific instructions. If you use an epi-pen, make sure someone else in your family knows how to use it in case you're unable to. Be sure to carry it with you EVERYWHERE - it does you no good if you don't have it with you! If epinephrine is administered, please know that you must go to the emergency room immediately. This drug is short-acting; if the allergen is still in your body you can have a second reaction once the epi-pen's effects wear off.

Learn to read food labels. While the US Government has recently forced manufacturers to disclose allergen information on food labels, the system is still not perfect. Some manufacturers are better than others. Allergens are often not clearly labeled as such - who knew that "Vegetable Starch" and "Dextrimaltose" both contain gluten? If you're allergic to milk, you also need to know that ingredients like casein and whey powder are likely to affect you. Undisclosed ingredients are common and present problems to allergy sufferers. For example, many of the rollers and conveyor belts that candy bars cross during manufacturing are dusted with a minute amount of corn or wheatstarch. This isn't on the label, but it sure can provoke a severe reaction! Cross-contamination is also common. This occurs when a "safe" food is made on the same equipment or in the same plant as an "unsafe" food. Companies have gotten much better about disclosing this in recent years - many foods now carry the warning, "May contain trace amounts of peanuts/tree nuts" or "Manufactured in same facility as foods containing shrimp". If your allergy is mild, it may be all right to eat these foods (check with your doctor!). If your allergy is severe, avoid them at all costs! Understand that companies change ingredients, suppliers, and recipes all the time. What was "safe" last week may be deadly this week. Likewise, what was full of allergens at one time may become safe.

Cooking can present problems for allergy sufferers. How does someone who cannot have wheat make bread? (It's actually easy - there's a great recipe here on Associated Content.) Can you find egg-free mayo or milk-free butter? Are there safe alternatives to nuts in home cooking? Yes! Most foundations and allergy communities have recipes and resources. You should also start shopping at your local food co-op or natural foods store. They often carry hard to find ingredients for allergy cooking, and special products designed for allergy sufferers - like chocolate that's truly nut-free, and gluten-free mixes for cakes, breads, and more!

Body care can be difficult for some people. Many skin creams contain nut oils. Many soaps, shampoos, and toothpastes contain gluten. Again, label-reading is essential. If in doubt, contact the company (most are very friendly and helpful with this sort of question!).

Traveling and eating out present problems for those with allergies. If your allergy is to a very common food, like wheat, it's probably best to carry non-perishable food with you. If you end up in a situation where you're unable to eat what is being served, you won't go hungry! Restaurants can be tricky. Check first to see if they list ingredients on their website. Some, like Outback, now have a gluten-free menu. Many restaurants have begun training their staff about food allergies, so your server may be able to help you make wise choices. They can also check with the kitchen and get ingredient lists for you. Be sure to let them know not to allow anything containing the allergen to touch your food (for example, you don't want a biscuit or toast on your plate, if you're allergic to wheat!) Also, inquire about fried food. Many restaurants use the same oil for all frying - thus contaminating your fried chicken with shrimp! Those that use separate fryers must be careful which direction they pull food out of the fryer... oil dripping from fried foods into another cooker with french fries will contaminate those fries with gluten. Most restaurants will refuse to add extra ingredients to their recipes, but allow you to add your own once the food has been served. You can ask for your food to be prepared without butter, and add your own dairy-free butter at the table. Some restaurants are willing to cook special foods for you, such as your own pasta.

Cross-contamination is a problem at most restaurants. If your allergies are severe, avoid the buffet - you never know what will end up in another dish! Ice cream parlors can be tricky for people who are allergic to nuts. There are several brands of nut-free ice cream. However, if they use the same scoop for your nut-free ice cream that they did for an ice cream that contains nuts, you might have a reaction. Even if they wash the scoop, the previous scoop may have left enough nut allergen to cause a reaction. Be careful and ask for a new container of ice cream. Most stores don't mind! The same holds true for most bakeries - if an item is not pre-wrapped, and other items in the case contain nuts or the bakery made other products with nuts, you should assume that your food could be cross-contaminated.

Be sure that all medical professionals, including your dentist and pharmacist, know about your food allergies. Many drugs contain wheat or corn as binders. Websites such as RXList can help you research drug ingredients on your own. Compounding pharmacies may be able to get you the medication you need, free of the allergen. Others, such as xray contrast dyes, can present problems for allergy sufferers. The toothpaste the dentist uses can contain gluten and other allergens. Certain eye drops may provoke a reaction.

The best advice for food allergy sufferers is "If in doubt, ask!" Ask companies, ask your doctor, ask your server, ask for the manger. Always verify information. If you cannot be sure about a product or ingredient, do not take a chance!