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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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Food Allergies & Food Sensitivities: What You Need to Know

January 2, 2014 •  22 comments.

 •  Blog, News, Uncategorized

Written by Robyn O’Brien, founder of the AllergyKids Foundation, author of The Unhealthy Truth

Today, one in eleven 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 has more than doubled from 1997 to 2002. Approximately 30 million children – more than 1/3 of our kids – are affected by one of these four new childhood epidemics. This is not something we can just accept.

The official statistic holds that allergies affect some 7 million Americans, including about 6 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. But that data is now almost ten years old.

Since then, the only update we’ve had is from the Centers for Disease Control and a report issued in 2008 that said that there has been a 265% increase in the rate of hospitalizations related to food allergic reactions.

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). I also think that traditional 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 Lancet article 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 I’m glad doctors want to give them the attention they deserve.

But I also think doctors 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. I think 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 kid 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 kid 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.

Disclaimer: Always discuss individual health inquiries and medical issues with a qualified personal physician and/or specialist. Robyn O’Brien/AllergyKids is 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.

Swimming Upstream: Goldfish Makers Ditch Artificial Dyes. Next Up, GMOs?

December 7, 2013 •  2 comments.

 •  Blog, News, Uncategorized

Food dyes have gotten a bad rap in the United States and have been linked to health concerns as far reaching as cancer.  A “Rainbow of Risks” cites one report, putting parents on alert.

But the food industry has been slow to respond. As CBS Market Watch reported, “any clampdown would be fiercely opposed by the major food manufacturers who use a boatload — 15 million pounds — of food dyes in the U.S. every year. ”

Fifteen million pounds of artificial food dyes per year.

It’s hard to hear for parents trying to feed kids on a budget, especially when you consider that our very own American companies have pulled these artificial dyes, derived from petroleum based products, from the kids’ foods that they are serving in other countries.  That double standard just doesn’t sit right for most American parents, and people have been making some noise.

I am one of them.  I first took on the issue back in 2008 on Good Morning America when I was writing my book.  Studies linking these artificial ingredients to hyperactivity led American companies to reformulate their products in the United Kingdom.  Despite this response to consumer demand and parental concern overseas, our own companies did nothing here while the FDA said that more studies are needed.

But since then, despite the fact that the FDA sat still, companies began to take notice.  They are listening and responding to consumer demand, even while the FDA says nothing.  In no way is this more obvious than in an email I received last week from the makers of Goldfish.  I had hammered on their product in my book, The Unhealthy Truth, for being a kid-favorite and absolutely jacked up on these artificial ingredients that can send some kids sky high.  As a mom of four, it had been my go-to snack for years, but upon learning that, I ditched the colors and opted for something else.

So when I emailed them, following up on some research being done on artificial colors, to ask about their recent announcement to ditch these  artificial dyes, I got the following response.

Ms Robyn, we received your message and appreciate the time you took to contact Pepperidge Farm regarding the coloring used in our Pepperidge Farm Goldfish Colors.

Our Pepperidge Farm Goldfish Colors use the following natural ingredients for coloring:

  • Red Beet
  • Paprika
  • Watermelon
  • Huito
  • Tumeric
  • Annatto

Huito fruit is a native Latin American exotic fruit much like Acai, Passionfruit or Guava.  Its flavor is reminiscent of an apricot or raisin.

We appreciate your interest in our Pepperidge Farm Goldfish Colors.  Please contact our Consumer Response Center at 1.888.737.7374 if you need further assistance.

If you don’t think these companies are listening, you have not yet tried talking to them.  They are making these changes, but they need us.  They need consumers to share their concerns, to write, call and email so that they can show their shareholders and show their boards of directors that this food awakening is happening.

Together, we can get this junk out of our food the way parents have overseas.  We can clean up our food system and restore the health of our families.

Pepperidge Farm closed their email saying, “Thank you for visiting the Pepperidge Farm website.”

Thanks for listening, Pepperidge Farm.  Next up, let’s figure out a way to help your farmers grow their corn and soy with fewer chemicals, without those genetically engineered ingredients and chemically-intensive operating system that the biotech industry says we need.

Our combined talent, intellect and creativity are so powerful.  And it is our collective talents that will create the changes we want to see in the health of our food system and the health of our country.

Sometimes the first step just might be as tiny as a goldfish.

To ask Pepperidge Farm to remove the chemical industry’s genetically engineered ingredients from our children’s goldfish or to thank them for ditching the artificial dyes, please contact Consumer Response Center at 1.888.737.7374 or send them an email here: http://www.pepperidgefarm.com/ContactUs.aspx 

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

A Tractor Ride with the Cream of the Crop

April 24, 2013 •  2 comments.

 •  Blog, News, Uncategorized

Written by Robyn O’Brien after visiting farmers in Iowa in August 2010.  

Had someone told me four years ago that I’d be standing tractor-side, appealing to farmers who grow genetically modified corn and soybeans for their support on the cornfields of Iowa, I’d have thought they were nuts. But there I stood in August in Mt. Pleasant, Iowa for aTractor Ride for Tots.

The event had been the brainchild of a big-hearted farmer named Scott McAllister.  Scott, a fourth generation farmer, had reached out after learning about my work.  He wanted to show me the farms.

 

So there we stood on a humid August day – Scott, farmers and tractors- ready to kick off our 50 mile tractor ride across the small towns of Iowa, and I had no idea what to expect. As Scott introduced me to the farmers, they smiled in amusement eager to get out on their tractors (reminding me more of my boys on their bikes than the agricultural giants I’d been a bit fearful of meeting).

And as I spoke about how 1 in 3 children now has autism, ADHD, allergies or asthma, they nodded in agreement as they’d seen the TV commercials on their local stations that spoke of how pervasive autism had become in military families, now affecting 1 in 88 children and knew what was happening to their grandchildren. They then introduced themselves and we set out on our tractor ride.

It was pretty quiet.

As the day wore on, so did the stories. A man named Mark shared tales about his high school reunion, while “Pa” shared stories about his grandson. And one they called “Beauford” spoke of their stewardship of the land learned at their grandfathers’ knees, record harvests and record rainfalls (and told a funny tale about how his wife moved out on him). They shared stories about lost crops, lost livestock and lost loved ones. They were sincere and authentic, proud and humble, and dedicated to their trade in ways seldom seen in today’s culture. As fourth and fifth generation farmers, their legacies were deep and their commitment strong.

Yet at the same time, as they spoke about the recent changes in agriculture and its new costs structures, there was an ambiguity. With trait fees, licensing fees and technology fees now required of farmers, this wasn’t the same business model that their grandfathers had built, and they knew it, with numbered lot signs and logos down the sides of their fields. As we discussed the privatization and patenting of agriculture and the impact it was having on their business, one of them shared, “The toes they step on today will be the tush they’ll be kissing tomorrow.” As they had witnessed firsthand the impact that this new cost structure had on debt loads and declining income levels and spoke candidly about monopolistic practices and predatory pricing.

And as we road from town to town, they laughed about their lives and livelihoods being in the hands of Mother Nature, saying “It either makes you religious or alcoholic,” as all of them chuckled. And having seen billboards juxtaposed against each other on the side of the Iowa highway, I had seen what they were saying and couldn’t help but listen.

I asked about their friend, Tom Vilsack, who now serves as the Secretary for the United States Department of Agriculture, and they shared stories about how he’d lived in their friend, Jimmy’s, childhood home, as well as his unusual political beginnings, quickly rising to Mayor, when a gunman shot and killed Mt. Pleasant’s mayor. And I listened as they shared their stories, shared their lives and shared their passion for farming.

And as the day came to a close, a farmer named John asked, “Did you see that lady with the white hair back there?”

“Yes. She smiled and waved and was so pretty,” I said.

“Well you see, you see…..that…well….she’s my wife. And, and, and…..” And as I looked into the face of this farmer, his eyes welled with tears, and my heart hurt, and I asked, “Is she sick?” And he nodded. Cancer. Twice.

And as the tractors were put away, we said our good-byes, reflecting on new dialogues, new knowledge and new friendships. And we knew that we were all in this together.

And while none of us could do everything, we also knew that all of us could do one thing. And sometimes that one thing is simply taking the time to listen. Really listen. Because if you do, you may realize that there is far more that unites us than divides us, as our hearts beat in unison for the love of our families.

Since the original posting of this article, Big John’s wife died of cancer.  She was beautiful, and it was an honor to meet her

Happy Thanksgiving

November 21, 2012 •  4 comments.

 •  Blog, Uncategorized