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Food Allergy Awareness Week is Here: Allergies and Sensitivities, What You Need to Know

May 12, 2014 •  13 comments.

 •  Blog, News

It’s Food Allergy Awareness Week this week.  In the early years of this work, when you spoke about food allergies, people used to look at you like you were making food allergies up.  How could a child be allergic to food?  And since when?  As kids, we ate PB&Js and had cartons of milk for lunch at school. They weren’t loaded weapons on a lunchroom table.  What’s changed?  And why has it changed so fast?

According to UCLA Health System, “The occurrence of allergic disease is skyrocketing, and some estimates are that as many as one-in-five Americans have an allergic condition.”

You don’t have to tell that to parents.

Today, a food allergic reaction sends someone to the emergency room once every three minutes.  One in ten children struggle with asthma, and one in four are affected by allergies. The incidence of allergy has increased significantly over the past two decades, and allergy to peanuts more than doubled from 1997 to 2002. The National Association of Nurses now says 19% of school age children have a food allergy.

In the last twenty years, there has been a 400% increase in the rates of allergies in children and a 300% increase in the rates of asthma, with at least a 56% increase in the number of asthma-related deaths.

Approximately 30 million children – more than 1/3 of our kids – are affected by one of the four new childhood epidemics – allergies, asthma, ADHD and autism, earning our children the title of “Generation Rx” and these condition the title “the 4As.”

This is not something we can just accept nor can we afford to ignore.

And it’s not just affecting children.

The official statistic holds that allergies affect millions of Americans, including about 6-8 percent of children below the age of three. That information comes courtesy of U.S. Food and Drug Administration Deputy Commissioner Lester M. Crawford, J., D.V.M., Ph.D., speaking before the Consumer Federation of America on April 22, 2002.  It is over ten years old.

Since then, the Centers for Disease Control issued a report in 2008 that said that there has been a 265% increase in the rate of hospitalizations related to food allergic reactions.

Since when did a PB&J and a carton of milk become so dangerous?

This begs explanation.

An allergy is basically an overreaction by your immune system to a protein that it perceives as a threat—for example, the proteins in particular types of food, the dust mite protein, or pollen. For people without allergies, these proteins are harmless. But if you’ve got an allergy, your immune system sees these proteins as dangerous invaders.

To drive the invader out, your immune system mobilizes all its resources: mucous, to flush out the intruder; vomiting, to force it out; diarrhea, to expel it quickly. Such conditions may make you feel sick, but they’re actually evidence of your body’s attempts to get well.

A key aspect of the immune response is known as inflammation, characterized by one or more of four classic symptoms: redness, heat, swelling, and pain. Inflammation doesn’t occur only in allergic reactions; it flares up whenever your body feels threatened, in response to a bruise, cut, bacteria, or virus as well as to otherwise harmless pollen, dust, or food. Scientists now believe that much of our immune system is found in our digestive tracts, where many of these inflammatory reactions occur in the form of stomachaches, cramping, nausea, bloating, and vomiting.

Ironically, the immune system’s inflammatory reaction—meant to heal and protect the body—often causes more problems than the initial “invader” in the cases when allergic reactions become life-threatening.

Common Symptoms of Food Allergy: Immediate Reactions

  • rash or hives
  • nausea
  • stomach pain
  • diarrhea
  • itchy skin
  • eczema
  • shortness of breath
  • chest pain
  • swelling of the airways to the lungs
  • anaphylaxis

Food Allergies and Food Sensitivity: Our Immune System Overreacts Again

At first glance, the distinction between “allergies” and “sensitivity” may seem like a meaningless word game. But understanding the relationship between these two conditions is crucial to grasping the true nature of the allergy epidemic—and to seeing how even the supposedly healthy foods in our kitchens may be harmful to our health.

As we’ve seen, allergies are an overreaction of our immune system, a kind of exaggerated response to a perceived danger. When a child comes in contact with these proteins (peanut, egg, wheat, etc.) her immune system “recognizes” the protein as dangerous, just as it would have seen the danger in the bacterium that causes pneumonia or the virus that causes mumps. In response, her immune system creates special “fighter” proteins called antibodies designed to identify and neutralize the “invader.”

These fighter proteins are known as immunoglobulin E, or IgE for short. When they’re released into the bloodstream, their purpose is to “seek and destroy” the invader, which they do by creating one or more of the classic food allergy symptoms, such as the hives, or the diarrhea with which other children respond, or, in more extreme cases, the anaphylactic shock that can kill a child within minutes.

The classic IgE response occurs within minutes or even seconds, because IgE proteins are some of the most aggressive antibodies we know. That immediate IgE response is the defining characteristic of an allergic reaction.

Food sensitivities start out in a similar way. If a “sensitive” child is exposed to a protein that his system perceives as a threat, he’ll manufacture another type of fighter protein, known as Immunglobulin G, or IgG. Although IgE and IgG antibodies play similar roles, they produce somewhat different—though often overlapping—symptoms.

A crucial difference between the two, though, is their reaction time. The less aggressive IgG antibodies typically produce a delayed response that might not appear for hours or even days after the child has consumed the offending food.

So even though food sensitivities and food allergies both produce painful, inflammatory, and potentially dangerous responses, this delayed reaction time has led many doctors to give food sensitivities second-class status. Partly that’s because they don’t present an immediate and obvious threat to children’s lives: only the IgE proteins trigger anaphylactic shock, for example, and in that sense, only the IgE proteins can kill (though the IgG reaction can have serious long-term consequences). Unfortunately, some doctors tend to downplay the importance of nutrition, frequently dismissing the idea that such symptoms as earache, eczema, crankiness, brain fog, and sleep problems might be related to a child’s diet.

However, an article in The Lancet, Britain’s most respected medical journal, casts another light on the subject. The article referred to doctors who use elimination diets—diets that begin with a very limited, “safe” array of food choices and then add potentially problematic foods back into the diet, one by one.

The reason to do an elimination diet is to identify which foods in your diet might be triggering symptoms like skin rashes, fatigue, or stomach ache. Often, some foods affect us without our realizing it and we live with the symptoms, taking medicine to alleviate the suffering. But if you eliminate these foods from your diet, you may find that your symptoms disappear. What becomes even more interesting is that when you reintroduce the offending food, you may suddenly suffer drastic symptoms which make it clear that the food was indeed triggering one or more problems. An elimination diet can sometimes reveal with dramatic speed that a particular food you’ve always believed was harmless is actually causing such chronic symptoms as headache, digestive problems, and even more serious complaints. Masked by your daily diet and by the slowness of the food-sensitivity reaction, the offending food does its dirty work without ever realizing that it is the culprit behind your—or your child’s—disorders.

When you take a break from eating that problem food, however, and then add it back into your diet, you see how powerful its effects are and how responsible it may be for a seemingly unrelated problem. Foods that you thought were safe for you turn out to be highly problematic, indicating the presence of a previous undiagnosed food sensitivity. As a result, the authors of the Lancetarticle conclude that the prevalence of food sensitivity (referred to in the article as “food intolerance”) has been seriously underestimated.

Certainly, food allergies are far more dramatic. Whenever you read about a kid who died within minutes of eating at a fast-food joint or after breathing in the peanut dust from a friend’s candy wrapper, that’s an “IgE-mediated” food allergy. They’re fast, they can be deadly, and need the attention they deserve.

But we should be looking at delayed reactions, too, the “IgG-mediated” responses to food sensitivities. And some doctors do look seriously at both. Most conventional doctors, though, tend to focus on IgE immediate reactions. There are lots of reasons why they should view the two types of reactions as part of a larger, single problem.

First, both reactions have the same ultimate cause: the immune system’s overreaction to apparently harmless food. According to internationally acclaimed author and physician Kenneth Bock, M.D., there’s also quite a bit of overlap between IgE and IgG symptoms. Both can contribute to inflammatory responses in multiple body systems.

True, the delayed IgG reactions are less likely to cause hives and are more likely to produce a host of apparently vague symptoms, such as headache, brain fog, sleep problems, joint pain, fatigue, and muscle aches. But both the immediate and the delayed responses are immune system problems triggered by a supposedly “harmless” food.

Conventional doctors’ tendency to separate “IgE-mediated” food allergies and “IgG-mediated” food sensitivities into two separate problems has the effect of minimizing the allergy epidemic. Remember, IgE allergies, IgG sensitivities, and asthma—three similar ways that our immune systems can overreact—are all on the rise. It makes sense to find a doctor who is willing to address all three as symptoms of a greater underlying issue.

Common Symptoms of Food Sensitivity: Delayed Reactions

  • fatigue
  • gastrointestinal problems, including bloating and gas
  • itchy skin and skin rashes like eczema
  • brain fog
  • muscle or joint aches
  • headache
  • sleeplessness and sleep disorders
  • chronic rhinitis (runny nose), congestion, and post-nasal drip

Four Take-Aways:

1. Even if your kids can’t talk, their skin speaks volumes! Did you know that the skin is a person’s largest organ? Even when your child is too young to tell you how he feels or too used to her symptoms to identify them (when kids hurt all the time, they don’t know they hurt!), you can often read your child’s condition in his or her skin.

Does your child have eczema? Does he get rashes around the mouth, especially after he eats a certain food or swallows a certain beverage? Rashes around the knees, elbows, or armpits? Does he have “allergic shiners”—that is, dark circles under the eyes?

These are all inflammatory reactions, signs that the body is trying to rid itself of what it perceives as “toxic invader.” In your child’s case, that “toxic invader” might be an apparently harmless food, to which your kid is either allergic or “sensitive.” Keeping that invader away from your kid may bring relief from symptoms—and it may clear up other problems, such as brain fog, crankiness, sleep problems, inattention, acne, and mood swings.

2. The toilet bowl has a lot to tell you. Your kids’ bowel movements, not to be too delicate here, also speak volumes. Runny poops are a sign that a person isn’t properly digesting his food. And indeed, as we got the allergens out of some children’s diets, poops tend to firm up.

3. Chronic ear infections are often a sign of dairy allergies. In some cases, milk may have ill effects like eczema, upset stomachs or chronic ear infections for children who are allergic or sensitive to it.

4. Find a doctor who is willing to work with you, test for both IgE and IgG allergies and sensitivities and to address the important role that elimination diets can play in managing allergic symptoms like eczema, ear infections and chronic mucous.

AllergyKids turned eight this weekend over Mother’s Day. In these first eight years, we’ve met too many parents who have lost children to an allergic reaction. We’ve spent so much time with a dad who lost his 13 year old daughter to a food allergic reaction eight years ago. He was one of the first emails we ever received at the AllergyKids Foundation.

His daughter had eaten what they considered a “safe food.” Something she had eaten dozens of times before. For some inexplicable reason that day, it proved deadly.

We can not afford to lose our children, they are our country’s greatest resource.

Follow Robyn on Twitter @foodawakenings and on Facebook. She is a former financial analyst and author. This post is dedicated to Emily V. and all of the children whose lives were taken too soon, as well as to the parents of children with food allergies whose love, courage and dedication protects these children every day.

Additional Resources:

Healing the New Childhood Epidemics: Autism, ADHD, Asthma and Allergies by Dr. Kenneth Bock
Eat to Live; Disease Proof Your Child by Dr. Joel Fuhrman

Note: Always discuss individual health inquiries and medical issues with a qualified personal physician and/or specialist. Robyn O’Brien, the founder and Executive Director of the AllergyKids Foundation, is an author and analyst but not responsible for medical decisions made by any one person. The professionals who share their knowledge, discussions, minutes, handouts, agendas, and other products do not constitute medical and/or legal advice and should not be relied upon as such. Always discuss individual health inquiries and medical issues with a qualified personal physician and/or specialist.

What’s the Material in Gym Mats Doing In Our Bread?

March 17, 2014 •  one comment.

 •  Blog, News

hamburger-bun-19072302If you had no idea that there is yoga mat material in your hamburger bun, you’re not alone.

We sure didn’t.  Every time we drive past a Subway, one of the kids will bring it up.

Azodicarbonamide is a chemical used  “in the production of foamed plastics.”  It’s used to make sneaker soles and gym mats.

In the United States, it is also used in our food, as a food additive and flour bleaching agent.

This “ingredient” is most often found in breads, boxed noodle mixes, and packaged baked goods.

So why in the world are we using it in our food?

Back in our grandmothers’ days, bread would go stale within a day or two and grow mold by the end of the week.  Not fun but natural.  In order to address this concern for food retailers, the industry began adding this foaming agent in order to extend the shelf life of bread and preserve it – to pump it up and plump it up in order to keep it fresh and enhance profitability.

Around the world, most countries wait about a week for flour to whiten on its own, but the American food processors prefer to use this chemical to bleach the flour here because time is money.

The United States is one of the only developed countries in the world that allows something used in shoes and gym mats to also be used in sandwiches.  You can get up to 15 years in prison and be fined nearly half a million dollars for using this chemical in Singapore.  It is banned as a food additive and in food packaging in the United Kingdom whose “Health and Safety Executive” considers it a  “respiratory sensitizer.”  Europe and Australia ban the use of this chemical, azodicarbonamide, too, because it has been linked to asthma and other allergic reactions, as cited by the World Health Organization.

But not here.  So are we allergic to wheat or what is being done to it?

In the last twenty years, we have seen an epidemic increase in allergies, asthma, ADHD and autism, including a:

  • 400% increase in food allergies
  • 300% increase in asthma, with a 56% increase in asthma deaths

It’s time to rethink food, rethink the role of the FDA in light of its shrinking budget and capacity to regulate our food system, and to require that independent scientific studies be conducted, not only for the health of our children, but also for the sake of our increasingly burdened health care system and the toll that the chronic rates of diseases and their escalating costs are having on the health of our economy.

Additional information is available from the World Health Organization as well as azodicarbonamide’s classification as an “asthmagen” by the Health and Safety Executive’s office.

Follow Robyn on Twitter @unhealthytruth and on Facebook.  She is a former financial analyst and author.

Serving Up Food Dyes, UK Style

March 8, 2014 •  59 comments.

 •  Blog, News

Written by Robyn O’Brien

Right now there is a lot of discussion around the science of food dyes. Do artificial colors contribute to hyperactivity in kids? Are food dyes responsible for ADHD? Is it the government’s job to take these dyes out of our kids’ foods or is it ours?

The fact of the matter is that you are going to get a different answer depending on who you ask. I learned this the hard way when I went to some of our leading pediatric allergists a few years ago to ask about the link between the introduction of GMOs into our food supply and the sudden epidemic we were seeing in the number of American kids with food allergies. They didn’t like the line of questioning and fired off some pretty aggressive responses. But given my background as a food industry analyst, I quickly learned that financial ties between doctors and agrichemical, food and pharmaceutical corporations can play a pretty important role in what these doctors are willing to say.

So when people get heated up around the science of food dyes, I find myself asking the same questions: Who has funded the research? Is there a financial incentive involved to protect the status quo? And are doctors that are speaking out on this issue in any way affiliated as spokespersons for either the food or pharmaceutical companies that stand to benefit from the continued use of these food dyes in foods?

Since there are usually extensive financial ties between doctors and food and pharmaceutical corporations, it is often helpful to turn to the consumer marketplace and food companies themselves for answers because money talks.

And interestingly, Kraft, Coca Cola and Wal-Mart have already removed these artificial food colors and dyes from the products that they distribute in other countries. They’ve reformulated their product lines in other countries and no longer include these food dyes, and they did it in response to consumer demand and an extraordinary study called the Southampton Study.

The Southampton Study was unusual in that it not only tested an overall number of six dyes (three of them are used in the US (Red 40, Yellow 5, and Yellow 6) and the other three are used in the UK) but also the combination of two ingredients: tartrazine (yellow #5) and sodium benzoate. The study’s designers knew that a child very rarely has occasion to ingest just a synthetic color or just a preservative; rather, a child who is gobbling up multicolored candies is probably taking in several colors and at least one preservative.

What’s amazing is that in the U.K., the federal food safety agency actually funded the Southampton Study that led to even U.S. corporations eliminating synthetic colors and sodium benzoate from their U.K. products.

And in response, a whole host of companies, including the U.K. branches of Wal-Mart, Kraft, Coca Cola and the Mars candy company (who make M&Ms), have voluntarily removed artificial colors, the preservative sodium benzoate, and even aspartame from their products. Particularly those marketed to kids.

When I first learned about this in the spring of 2007, I was stunned. Our American companies had removed these harmful ingredients from their products overseas—but not here?

When I first learned this, I found the information discouraging. But then I realized that we aren’t asking our corporations to reinvent the wheel, we are simply asking for them to place the same products on our grocery store shelves that they are selling overseas.

Because Kraft, Coca Cola and Wal-mart are living proof that is possible for giant corporations to make and sell kid-friendly, family-friendly, and healthy processed foods so that we can give our kids some special treats—like the U.K. versions of Starburst and Skittles, for example —without necessarily exposing them to a chemical cocktail that might also give them brain tumors, or leukemia, or the symptoms of ADHD, as the Center for Science in the Public Interest recently highlighted in their report “Rainbow of Risks”.

And it is inspiring (once you get over the initial shock) to see how far the companies have gone and how quickly they acted to remove these dyes from kids’ foods in other countries.

Asda, for example, the U.K. branch of Wal-Mart acted just one week “after details were leaked to the UK press of a study by researchers at Southampton University. . . ” They didn’t even wait for the study to be published—that’s how concerned they were about public opinion.

In an article published by the Food and Drink Federation, a Web site that monitors food issues in Europe, Jess Halliday reported that “Asda [U.K. Wal-Mart] has pledged to remove any artificial colours or flavours from its 9,000 own label products, as well as aspartame, hydrogenated fat, and flavour enhancers such as monosodium glutamate.”

Wow. The Southampton study didn’t even mention those last three items. Why was the U.K. Wal-Mart rushing to make such healthy choices, when the U.S. Wal-Mart still offered the same old stuff? Wal-Mart had even been slapped by a lawsuit from the Ajinomoto, the company that now makes aspartame, which claimed that U.K. Wal-Mart’s publicizing of its aspartame-free products was a kind of defamation—all while U.S. Wal-Mart continued to use the sweetener.

Can you imagine how grateful parents in the UK must be when they read this? “[U.K. Wal-Mart] will also meet the Food Standards Agency’s salt-reduction targets–two years ahead of the 2010 deadline,” the article continued.

Isn’t that amazing? Over in the U.K., our American companies rushed to meet government standards two whole years before they even go into effect. It begs the question, why?

According to Asda/U.K. Wal-Mart food trading director Darren Blackhurt, “We know that our customers, particularly those that are mums and dads, are becoming more and more concerned about what’s in the food they buy.” Indeed, the article continues, “consumer awareness of nutrition and food quality in the UK has soared in the last few years. . . ” Accordingly, U.K. Wal-Mart was planning to spend 30 million pounds, or about $50 million, to reformulate its product line, adding that, “in the main, taste will be unaffected.”

Pretty stunning, right? Clearly learning about this remarkable decision is sure to leave a few American parents a little hyperactive. And if you look at the decision a little more closely, you will discover that Asda/Wal-Mart was far from the only British company to respond to the Southampton Study in such a dramatic way. According to the Food and Drink Federation in the U.K., several companies—whether British-based or British division of American corporations—had started offering their customers color- and additive-free processed foods.

“We are aware of the recent publication from the University of Southampton on selected artificial colours, and we will continue to follow the guidance of regulators on this issue.”—Coca- Cola Great Britain. And in fact, on May 27, 2008, the story broke that Coca Cola was removing sodium benzoate from its products—but only in the U.K.

“Kraft Foods UK has no products aimed at children that contain the ingredients highlighted in the FSA [Southampton] study. . . . [W]ith our recent Lunchables reformulation in the UK, we reduced fat and salt, as well as removed artificial colours and flavours. Without compromising quality, taste and food safety, we will continue to see where we can make changes and still meet consumer expectations.”—Kraft Foods UK

“We know that artificial colours are of concern to consumers, which is why, in 2006, Mars began a programme to remove them from our products. . . in November 2007, Starburst Chews became free from all artificial colours. . . . in December 2007, Skittles were made free from all the artificial colours highlighted in a landmark study by Southampton University. . . We have already removed four colours mentioned in the Southampton study from Peanut and Choco M&M’s, and are in the process of removing the final one so they too will be free from these artificials during 2008.”—Mars UK

“Nestlé UK does not manufacture children’s products that contain any of the additives investigated by the FSA [Southampton] research. . . . and from September 2007, the UK’s favourite kids’ chocolate brand—Milky Bar—is to be made with all natural ingredients.”—Nestlé UK

“We are committed to replacing all artificial colours in our sweets. We note the Southampton University findings, but we had begun this process already because we are continually listening to our customers.” —UK Cadbury Chocolate division

Every time I read over those quotes, I find them absolutely stunning. Why are companies that operate in the U.K.—including our very own U.S. companies—so eager to take out the artificial colors there and so completely reluctant to do so here? Why are they willing to spend the money to reformulate their products there while refusing even to consider such a change-over here?

Maybe the answer can be found in a BBC report on Asda/U.K. Wal-Mart, “Explaining its decision to halt the use of artificial colours and flavours, Asda said it was acting because ‘mums and dads are becoming more and more concerned about what’s in the food they buy.’” An Asda/U.K. Wal-Mart press release elaborates: “Reformulation was hard work, but it was a labour of love.” Well, why can’t they perform that same labor of love over here? Is it too much to ask for what they have overseas?

After all, we’re not asking them to reinvent the wheel—they’ve already removed these ingredients from their products elsewhere. So why can’t our children get the same protection? Why can’t they serve up the same products to us?

Today it is estimated that 50% of Hispanic and African-American children will develop diabetes, that 1 in 90 boys has autism, and that 1 in 4 children has asthma. The Journal of Pediatrics reported that from 2002-2005, there was a 103% increase in diabetes medication for children, a 47% increase in asthma medication, a 41% increase in ADHD medication and a 15% increase in high cholesterol medicine.

And while the science may be disputed, depending on who is funding the study, as to whether commonly used food dyes such as Yellow 5, Red 40 and 6 others made from petroleum pose a “rainbow of risks” that include hyperactivity in children, cancer (in animal studies), and allergic reactions, because of the problem of hyperactivity, the Center for Science in the Public Interest petitioned the Food and Drug Administration to ban the use of these dyes given that the British government and European Union have taken actions that are virtually ending their use of dyes throughout Europe.

Is it too much to ask for the same value to be placed on the lives of the American kids in their cost-benefit analyses that has been placed on the lives of kids in the UK?

As a proud American, it seems to me that our duty as moms and dads and concerned citizens is pretty clear. We have to get this information out there so that our government and our corporations listen to us, the way that governments and corporations in Europe, Australia, the U.K., Japan, and other developed countries listen to their citizens.

Because while our children may only represent 30% of our population, they are 100% of our future.

Perhaps it’s time that we value them like our country depends on it.

To take action, please join me and the team at Healthy Child Healthy World by signing a letter to the CEO of Kraft Foods (also a mom!) so that together, we can have the same products on grocery store shelves here in the US! Learn more HERE.

Sexy and Safe with Food Allergies

February 14, 2014 •  no comments.

 •  Blog, News, Uncategorized

Today, 1 in 13 children in the United States has a known food allergy.  On top of that, many others learn of their food allergies when an allergic reaction sends them to the emergency room.  It is becoming all too common.

An allergic reaction to food now sends someone to the ER once every three minutes in the United States.

And as mindful as we are about the foods that we feed our children, things begin to change when they head into middle school, high school and college.

Allergens can be hidden everywhere, and as our children become teenagers and young adults, a new campaign out of the UK highlights another unsuspecting place that allergens  are tucked into.  The image speaks for itself, giving new meaning to the phrase “Practice safe sex.”

More information is available at http://www.anaphylaxis.org.uk

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A Special Event: Caring for the Caregiver

February 6, 2014 •  no comments.

 •  Blog, News

AllergyKids is eight this year.  Our mission is to make clean and safe food affordable for all children.

Our focus for 2014 is caring for the caregiver, as all too often, when caring for children with allergies, asthma, autism, ADHD or any growing number of the conditions now impacting our children, it can take its toll.  And moms find themselves living on caffeine and sugar, just to get through the day.

For the families in Colorado, we are hosting an event on February 15th.  The location is a studio for plus sized women that was started by two moms.  They quickly realized that others wanted in and expanded their reach.  Together, we can figure out this health crisis, create solutions and get innovative.  The opportunity in front of us is enormous, the mission could not be more important.

We hope that you will join us.

SkoopEvent