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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.

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

The Top Food Awakening Stories of 2013

January 4, 2014 •  no comments.

 •  Blog, News

2013 was the year of the Food Awakening.

Consumers and Wall Street got in on the food movement like never before.

Thanks to social media and online networks, eaters around the country used their voices to create change.  The courage was contagious and inspired countless acts.  The list below highlights just how much we can do when we leverage our collective talents.

Some of these changes happened with lightning speed, others were years in the making with many out in front, that finally came to a head in 2013.

The message is clear: The bottom line is that we impact the bottom line of companies, and companies that are moving with the consumer, bringing transparency to their products, are being rewarded in the marketplace.

As the food awakening continues, the food industry has a choice: to step forward, respond to consumer demand and be rewarded in the marketplace or to entrench, using  obsolete technologies and artificial ingredients, and ignore the growing concern of Americans around the country over the health of their loved ones.  There really is only one answer.

Here’s a list of just some of the incredible accomplishments of 2013 as shared across social media. It reinforces that while none of us can do everything, all of us can do something, and together, we can create incredible change.

  1. The Chipotle Scarecrow film getting 11.6 million views in just a few months.
  2. Kashi admitting GMO and producing a FB reply…then they created some Organic cereals with Non GMO verification project.
  3. A teen’s online petition gets Gatorade to kick a nasty additive out of their sports’ drinks.
  4. Whole Foods March announcement that all products in their stores that contain GMOs must be labeled by 2018 (or reformulated to not contain them).
  5. Kroger, which launched its Simple Truth line of organic and natural foods in August, now says it will double the brand’s lineup early next year, the Dayton Business Journal said. The original lineup included 200 foods
  6. Connecticut passing a GMO labeling law
  7. Chipotle’s commitment to going non GMO in 2014, and the market’s response sending the stock soaring
  8. Hawaii’s legislation, a win to get GMOs off Kauai and a win to require pesticide disclosure and buffer zones of the 4 of the 5 top biotech companies there.
  9. Elimination of trans fats and looming FDA deadline
  10. The rise in Annie’s stock & products
  11. Chick-fil-A changing the ingredients in their food
  12. Chipotle labeling its menu of GMOs
  13. Whole Foods no longer selling Chobani yogurt due to GMO concerns.
  14. Helping Houston ISD to get msg out of their food items!
  15. Lawsuit against “Naked” juice for being loaded with GMOs and claiming to be “natural.”
  16. Trader Joe’s certifies that all of the products in its stores that carry the TRADER JOE label are NON-GMO (buyer beware, though, as these products are not third party verified by the Non GMO Project.)
  17. Explosion in Non GMO Project verified products
  18. Twinkie maker hostess filed for bankruptcy then reemerged talking about a gluten free Twinkie!
  19. Canadian Superstore brought in an entire large isle of organic foods last month. Did our emails make a difference?
  20. Target is planning a new line of “natural food” products and it will be non gmo. (Walmart is also planning a line of “natural food’ PRODUCTS, but Walmart’s line will be all genetically modified ingredients.)
  21. Raising awareness in Washington State and beyond with I-522
  22. Starbucks dropping the beetles from their menu!
  23. Ben and Jerry’s commitment to going non-GMO by mid-’14 and already having a dozen flavors sourced and labeled non-GMO
  24. Kraft finally ditching artificial dyes from a handful of their mac and cheese products
  25. A mom starting a movement called “March Against Monsanto” that led to 2 million people in 56 countries peacefully standing up for food freedom
  26. A lot more brands coming out with gluten free/dairy free and non GMO products!
  27. UNREAL candy taking on the big guys by making America’s favorite candy without the junk
  28. Unilever for deciding, after supporting the No on GMO Labeling side and receiving criticism from consumers, to actively advocate for Yes on 522 in Washington State.
  29. Kellogg’s having to downsize because consumers quit purchasing their products. “Would prefer Kellog’s be a better business model and remove the GMO’s so that we can purchase more instead of boycott.”
  30. Monsanto having to run commercials lying because we are impacting their bottom line.

And while there were countless others, some were personal:

“My daughter realizing she’s been eating organic ketchup poured into a non-organic bottle…and when the charade was revealed, saying she wondered why the ketchup tasted better lately.”

“I’ve lost 42lbs…dont drink energy drinks anymore..dropped all my bad blood levels …went from 40 inch to 32 inch waist…just cutting out processed food with HFCS and GMOs.”

And from a Navy Seal: “Nothing spectacular, had heart operation, found tumors same time, got sick, went whole, got better, kicked the cancer end of tumors, and watch with shear amazement at what we had been brainwashed into eating, have gotten a few of my seal budddys now on organic diets and transformation is amazing, keep at it, you have people like me watching…”

Keep at it.  2014 is going to be a great year.  Companies and investors are paying attention.  The food companies that do not adapt will find their 20th century products, loaded with artificial dyes, growth hormones and GMOs soaked in pesticides, becoming an obsolete technology in the 21st century.

Keep an eye on legislation and labeling laws, as well as things like the Trans Pacific Partnership which protects patented products (like the chemical industry’s GMOs in our food),  send an email to a Congressman’s office or share a YouTube video with a friend.

Hedge funds are paying attention, Wall Street is paying attention and parents are on the front lines sending messages every day, as they navigate the grocery store aisles differently.

A quick look at how UNREAL candy is revolutionizing the candy aisles in Target shows just how quickly it can be done.

Just because we have inherited a food system that no longer works for us today does not mean that we have to embrace it going forward.  Together, leveraging our collective talents, we can build a smarter food system, so that clean food, free from genetically engineered ingredients regulated by the EPA as pesticides, becomes a freedom afforded all Americans.

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