Tag Archives: food allergies

Food Allergies at Highest Levels in History and Will Continue to Rise

In what may end up being the largest of its kind, a new study has found that food allergies are among the most common medical conditions in the U.S. Even worse, the problem seems to be growing.

The newly released study found that nearly three percent of Americans – about 7.5 million people – have a potentially life-threatening allergy to dairy, eggs, shellfish, and the most common allergen: peanuts. About 1.5 percent in the study tested highly positive for the antibodies, which are proteins made when faced with what the body sees as an allergen. Next up was shrimp, at one percent of the people in the study. (more…)

Posted on October 22, 2023 by Jason

Asthma Diet: Avoid Food Triggers to Reduce Attacks

Do you have an allergy to food? If so, is there an asthma diet that can help you reduce symptoms?

I’ve had enough with my allergies and asthma. Frankly, I don’t even know if I officially have allergies, and if I do, what I am allergic to. When I went to my doctor a couple years ago, I was told that I have a mild case of asthma. But, nothing really regarding an allergy.

It’s time for me to start doing something about it, because it is a life-hindering issue. While I don’t have problems every day, I do often have issues with coughing attacks that interrupt my day, and are frankly embarrassing when around other people.

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Posted on June 15, 2023 by Jason

It’s Food Allergy Awareness Week

In 1991, the Food Allergy & Anaphylaxis Network (FAAN) was started. Its mission is to raise public awareness, provide advocacy and education, and advance research on behalf of all those affected by food allergies and anaphylaxis. With over 25,000 members worldwide, FAAN has become a link between patients and others by providing information about this important and growing topic.

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Posted on May 9, 2023 by Amy

Dairy Alternatives to Rachael Ray’s Famous Vodka Cream Sauce

Pasta with cream sauceFor those of you who are a fan of Oprah, I certainly was intrigued by a recipe featured by famous chef Rachael Ray, termed “You won’t be single for long” vodka cream sauce. Not only because of the famous chef association but the title of the dish as well. With Valentine’s Day tomorrow I wanted to bring this recipe to the attention of all our readers. Whether you are single or attached this recipe is for you and I provide my own spin on it to allow eaters of dairy and non-dairy to indulge.

Of course my first thought as a person that has a food allergy to cow’s mik was, “cream, that’s not something I’m going to be able to try.” Most times when I see “cream sauce” on menus I go running for the hills. But I am also not the type to give up that easily, so I ventured to Oprah.com to review the recipe details, which can be found here: You won’t be single for long vodka cream sauce.

Listed within the ingredients: ½ cup of heavy cream and 1 tablespoon butter. I immediately went to my fridge and started looking through all the staples I keep on hand for myself so I don’t have to feel deprived that I can’t always enjoy the same goodies that others can. One of my favorite alternatives for butter is a product called Earth Balance buttery spread; I saw Alicia Silverstone using it as well during a segment talking about her diet – the Kind Diet. It has the same consistency as butter with a very mild taste; I use it for all my cooking needs. (more…)

Posted on February 13, 2024 by Amy

Coors Field Introduces Gluten-Free Concession Stand

coors fieldIt used to be that the only thing you could eat at the ballpark were hot dogs, caramel corn, peanuts and beer. But as service industries try in earnest to appeal to the health and eating patterns of the American culture, even the great American pastime is listening and acting.

Just this past week, Coors Field, home of the Colorado Rockies, joined forces with ARAMARK, the exclusive food and beverage provider, to create a gluten-free concession stand. Filled with items like hot dogs, hamburgers, chicken sandwiches, chips, cookies, soda and even beer, each item is free of the allergy-provoking protein. Coors Field’s gluten-free stand is the first of its kind amongst all Major League Baseball stadiums. (more…)

Posted on July 31, 2023 by heather

Interview with Babycakes Bakery’s Erin McKenna

Erin McKenna's Babycakes cookbook is due to release in April 2024.

Just because you’re vegan, have food allergies or prefer to watch what you eat does not mean you have to bid farewell to delectable sweets and indulgent treats. Not if Erin McKenna, the founder of Babycakes Bakery in New York City, has anything to say about it. Her bakery offers vegan and gluten-free desserts that are totally craveworthy. Hollywood stars are lusting after the 50 calorie cupcakes that made her famous, and you can hear testimonials from the likes of Zooey Deschanel and Mary-Louise Parker in her upcoming cookbook, Babycakes. The book features her recipes for vegan and sugar- and gluten-free recipes. I caught-up with Erin at her famous NYC bakery, where Erin reveals “I wanted people to be eating as healthfully as they possibly could.”

Try these Babycakes recipes:

Baked Raspberry Scones

Double Chocolate Chip Cookies

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Posted on February 16, 2024 by Amy

FDA to Take a Close Look at Food Labels; ‘May Contain’ Labels Don’t Do Enough to Protect People With Allergies

A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Although someone could be allergic to any food, such as fruits, veggies, and meats, there are eight foods that account for 90% of all food-allergic reactions, including egg, peanut, tree nut (walnut, etc.), fish, shellfish, soy, and wheat. Food allergies are very common, effecting more than 12 million Americans, and have a wide range in severity, from a simple rash breakout to death. When grocery shopping, people with food allergies do their best to carefully read food labels to avoid a possible adverse reaction. However, many people feel the labels reading ‘may contain’ instead of clearly stating specifically what is in the product leaves to much room for a potential reaction.

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Posted on October 9, 2023 by Kinsey