The weather she is a turnin'. It's cold here today (cold being 57 degrees F but that is sweater weather for me) and that means that my slow cooker is sitting on my counter (actually it's been on my counter since the basement has been under construction and will remain there until it is finished and can go back to it's new home...hopefully soon). Bailey's Leaf is having a recipe exchange for the crock-pot, crock pot, slow cooker (whatever you call it). So here are my contributions. Head on over and check it out!!
My son is allergic to wheat, rye, barley, oat, egg and tree nut and these recipes are geared towards those allergies but if it says "gluten free pasta or gluten free soy sauce", and you don't have allergies, just use your normal pasta and soy sauce. It works the same.
The recipe is from Weight Watchers Momentum Cook Book
Firecracker Turkey Chili (slow cooker)
Ingredients
1. 1 Tbs. olive oil
2. 1 pound hot Italian Turkey sausage, cut into 3/4 inch pieces
3. 2 onions, coarsely chopped
4. 2 Tbs. chili powder
5. 1 Tbs. ground coriander
6. 3 cans diced tomatoes with chili's
7. 2 15 1/2 oz. cans red kidney beans, rinsed and drained (I used 1 kidney and one black bean)
8. 1/2 cup lightly packed fresh cilantro leaves
Directions
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 5 min. Transfer the sausage to a 5- or 6- quart slow cooker.
2. Add the onions to the skillet and cook, stirring, until softened, about 5 min. Remove the skillet from the heat and stir in the chili powder and coriander.
3. Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4-6 hours on high or 8-10 hours on low.
4. Ladle the chili evenly into 6 bowls and sprinkle with cilantro.
Per serving (2 scant cups): 198 cal; 9 g fat; 2 g sat fat; 844 mg sodium; 17g Carbs; 4g fiber
Points value: 4 per serving.
Slow Cooker BBQ Beef
Directions:
1. 5-6 pound beef brisket - trim off excess fat
2. 2 cups safe BBQ sauce (we use either Cattlemen's or Country Bob's)
3. 2 Tbs. brown sugar
4. 2 tsp. gluten free soy sauce
5. 1 tsp. garlic salt
6. 1/2 tsp. onion powder
7. 1/8 tsp. paprika
8. 1/8 tsp. chili powder
9. 1/2 tsp. dry mustard
10. black pepper to taste
Instructions:
1. Combine ingredients 2-10 in the slow cooker. Add the brisket and turn to coat with sauce.
2. Cook on low for 9-11 hours until done.
Super easy, super yummy!
Mediterranean Brisket (slow cooker)
*adapted from All*You magazine
Ingredients
1. 1 can diced no salt added tomatoes
2. 1/2 cup vegan red wine
3. 5 garlic cloves chopped
4. 1/3 cup kalamata olives chopped
5. 1/2 tsp. dried rosemary
6. 1 (2.5 lb.) piece flat-cut brisket, fat trimmed off
7. salt and pepper
8. 1 tbsp. finely chopped fresh parsley
Directions
1. Place tomato, wine, garlic, olives and rosemary in slow cooker and stir to combine.
Sprinkle meat with 1 1/2 tsp. salt and pepper to taste.
2. Place it on top of tomato mixture; spoon half of tomato mixture over meat to cover. Cover and cook on high until fork tender, 5 to 6 hours.
3. Transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim fat from sauce; season with salt and pepper. Slice brisket across grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket wit remaining sauce on side.
Per serving: 424 cal.
15g fat
180 mg chol.
1g fiber
60g protein
5 g carb.
Slow cooker garlic brown sugar chicken
Ingredients
1. 1 to 1-1/2 pounds chicken pieces
2. 1 cup packed brown sugar
3. 2/3 cup vinegar
4. 1/4 cup lemon-line soda
5. 2-3 tablespoons minced garlic
6. 2 tablespoons soy sauce (gluten free)
7. 1 teaspoon pepper (regular black or cayenne)
Directions:
1.Place chicken in slow cooker.
2.Mix all remaining ingredients and pour over chicken.
3.Cook on low for 6-8 hours. Serve over rice or gluten free pasta
Monday, September 28, 2009
Wednesday, September 23, 2009
Let's play a little game: Where's the wheat hiding?
I know you hate these games. I do too. But apparently manufacturers and restaurants love them. That's why we keep playing them. This one was brought to my attention today on Twitter by gfliving.
It seems that the fancy new Angus Burger from McDonald's has wheat in the "Angus Burger Seasoning". Yea, because that's totally necessary. This type of thing makes me angry. I can't stand when a company takes a totally fine product like "beef" that can stand on it's own and adds allergens to it. We don't eat at McDonald's but I know people that do and they get their wheat allergic children "bunless hamburgers". Well, now I'm thinking that the wheat in the seasoning has just cross contaminated the grill so that's out for them too. McDonald's just LOVES adding wheat in things. A while back I did a big 'ol ranting post about wheat in McDonald's fries (actually there were three semi ranty posts about McDonald's)and now they've contaminated the burgers (Are they premade with the seasoning, Is it added on to the burgers as they are cooked - going all over the grill? I have no answers to these questions. I just know it's in there).
And as if the wheat wasn't bad enough, check out ALL the ingredients in the burger (and this is just the burger):
Angus Beef Patty:
100% Angus beef. Prepared with Grill Seasoning (salt, black pepper) and Angus Burger Seasoning: Salt, sugar, dextrose, onion powder, maltodextrin, natural butter flavor (dairy source), autolyzed yeast extract, spices, garlic powder, vegetable protein (hydrolyzed corn, soy and wheat), natural (animal, plant and botanical source) and artificial flavors, dried beef broth, sunflower oil, caramel color, partially hydrogenated cottonseed and soybean oil, gum arabic, soy sauce solids (wheat, soybean, salt, maltodextrin, caramel color), palm oil, worcestershire sauce powder [distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor (fruit source)], beef fat, annatto and turmeric (color), calcium silicate and soybean oil (prevent caking).
CONTAINS: MILK, SOY AND WHEAT.
I'm glad to see that 100% Angus Beef IS an actual ingredient and that it's first but why all the other stuff? Kind of makes me feel sick. Caramel color? Artificial Flavors? Autolyzed yeast extract? Why? Isn't beef tasty enough on it's own? I say leave the seasoning off if it's going to add all that other gunk to it.
So wheat is in the burger not just the bun. And wheat may be on the grill. If you are a bunless burger orderer you may want to double check that depending on how sensitive you are.
And thank you McDonald's for playing along in our "find the allergen" game. We really wish you wouldn't.
It seems that the fancy new Angus Burger from McDonald's has wheat in the "Angus Burger Seasoning". Yea, because that's totally necessary. This type of thing makes me angry. I can't stand when a company takes a totally fine product like "beef" that can stand on it's own and adds allergens to it. We don't eat at McDonald's but I know people that do and they get their wheat allergic children "bunless hamburgers". Well, now I'm thinking that the wheat in the seasoning has just cross contaminated the grill so that's out for them too. McDonald's just LOVES adding wheat in things. A while back I did a big 'ol ranting post about wheat in McDonald's fries (actually there were three semi ranty posts about McDonald's)and now they've contaminated the burgers (Are they premade with the seasoning, Is it added on to the burgers as they are cooked - going all over the grill? I have no answers to these questions. I just know it's in there).
And as if the wheat wasn't bad enough, check out ALL the ingredients in the burger (and this is just the burger):
Angus Beef Patty:
100% Angus beef. Prepared with Grill Seasoning (salt, black pepper) and Angus Burger Seasoning: Salt, sugar, dextrose, onion powder, maltodextrin, natural butter flavor (dairy source), autolyzed yeast extract, spices, garlic powder, vegetable protein (hydrolyzed corn, soy and wheat), natural (animal, plant and botanical source) and artificial flavors, dried beef broth, sunflower oil, caramel color, partially hydrogenated cottonseed and soybean oil, gum arabic, soy sauce solids (wheat, soybean, salt, maltodextrin, caramel color), palm oil, worcestershire sauce powder [distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor (fruit source)], beef fat, annatto and turmeric (color), calcium silicate and soybean oil (prevent caking).
CONTAINS: MILK, SOY AND WHEAT.
I'm glad to see that 100% Angus Beef IS an actual ingredient and that it's first but why all the other stuff? Kind of makes me feel sick. Caramel color? Artificial Flavors? Autolyzed yeast extract? Why? Isn't beef tasty enough on it's own? I say leave the seasoning off if it's going to add all that other gunk to it.
So wheat is in the burger not just the bun. And wheat may be on the grill. If you are a bunless burger orderer you may want to double check that depending on how sensitive you are.
And thank you McDonald's for playing along in our "find the allergen" game. We really wish you wouldn't.
Tuesday, September 22, 2009
Overcoming food allergies
| Overcoming food allergies |
The other day on the Old BabyCenter Food Allergy Board we had a discussion on why there are so many food challenges lately compared to when most of us joined the board (2004/2005) where they were almost unheard of. I think the video above illustrates the reason perfectly. Now this is just my opinion, but I think that in previous years, the skin and blood tests were considered fact. If it said positive then it was. But I think recently we've found out that it may not be the case. I think false positives are higher than once thought. At least with my Allergist, the foods that we've challenged have had low RAST numbers, they just haven't been "0". I think the deciding factor has been that we hadn't seen a reaction in quite a while (years for milk) or we never saw a reaction, just avoided to due test results (peanuts). Every doctor and every child is different so I don't think you can't paint this issue with broad sweeping strokes, but my Allergist says "The only true indicator if someone is allergic/still allergic is a food challenge". We did an at home challenge with my son when he was 20 months old for egg. His test result via RAST was a "2" but we'd never seen a reaction so the doctor thought it could be a false positive. It wasn't. We used the EPI and went to the ER. So not all challenges go well. And I'll say two things: 1. My comfort zone due to our experience is to not do challenges on children who are not old enough to speak. I need the child to be able to tell me how he feels. and 2. No more "at home" challenges. I'm just not that brave anymore.
But overall I'm glad that doctors seem more willing to do challenges. My sons quality of life as increased dramatically since we've added milk and peanuts back into his diet (more the milk than the peanuts - with peanuts we lost more fear than gained more food). Imagine what gaining wheat could do!! I keep praying for that every day...
Friday, September 18, 2009
Let's play a game: Where are the peanuts hiding?
It's a game of hide and seek but it can have deadly consequences if you don't know the lingo.
So like me, you have a child with multiple food allergies. And let's say that some of them include wheat and peanuts. You love wheat free/gluten free products because - for the most part - they are safe for wheat allergies. Your grocery store is doing a major overhaul (to your surprise when you go there and can't find anything) and in their identity crisis they've decided to try to become more like Whole Foods and increase their gluten free products. You travel down the new gluten free isle (kind of fancy, I might add) and you see this. WOW! ITALIAN BREAD STICKS. MY SON HAS NEVER HAD ITALIAN BREAD STICKS (even though you tried to make them once and they turned out badly.... very very badly). But he's allergic to wheat, rye, barley, oat, egg, and tree nut (he did pass the peanut challenge, but I'm leery... really leery although he's been eating it "OK" for now), so you flip the package over to read the other ingredients and this is what you see:
Ingredients
Potato Starch, Rice Flour, Modified Corn Starch, Olive Oil, Yeast, Vegetable Protein (Lupine), Corn Syrup, Sugar Salt, Hydroxypropyl Methylcellulose, Sodium Bicarbonate, Ammonium Bicarbonate, Diacetyltataric Acid Esters of Mono and Diglycerides of Edible Fats, Natural Flavor
Vegetable Protein - Lupine... What is Lupine?
According to Wikipedia, "Lupins or lupines (North America) are the members of the genus Lupinus in the legume family (Fabaceae)". Legume family??? What major allergen is a legume? Oh yea, the PEANUT of course. And according to this article by sciencedaily.com "lupine plants are closely relate to peanut plants and those with peanut allergies may react to both. In fact the "EU has recently introduced compulsory labelling of all products containing lupin".
And if you don't like sciencedaily.com, then read the Food Allergy Initiative who says "Lupine or lupin is a legume that may cause an allergic reaction in those with peanut allergy. Lupine is used in this country in many gluten-free and high-protein products. In many European countries, particularly Italy and France, lupine flour and/or peanut flour may be mixed with wheat flour in baked goods". Or maybe you trust About.Allergies.com who says "Lupine is another legume commonly ground into flour and used for various baking purposes. Unlike other legumes, people with peanut allergy can frequently experience allergic reactions to lupine, and therefore this food should be avoided". Or don't forget my previous post about Lupine in baby wipes (shudder).
I know that these bread sticks were made in Italy and that Lupine is labeled there and maybe the EU knows what "lupine" means. But do we here? Do newly diagnosed people or food allergy parents know that those with a peanut allergy may react to lupine? Probably not.
This product scares me. It is labeled properly. There is nothing wrong with that. But to me it's misleading and I'd still like to see BETTER labeling.
So like me, you have a child with multiple food allergies. And let's say that some of them include wheat and peanuts. You love wheat free/gluten free products because - for the most part - they are safe for wheat allergies. Your grocery store is doing a major overhaul (to your surprise when you go there and can't find anything) and in their identity crisis they've decided to try to become more like Whole Foods and increase their gluten free products. You travel down the new gluten free isle (kind of fancy, I might add) and you see this. WOW! ITALIAN BREAD STICKS. MY SON HAS NEVER HAD ITALIAN BREAD STICKS (even though you tried to make them once and they turned out badly.... very very badly). But he's allergic to wheat, rye, barley, oat, egg, and tree nut (he did pass the peanut challenge, but I'm leery... really leery although he's been eating it "OK" for now), so you flip the package over to read the other ingredients and this is what you see:
Ingredients
Potato Starch, Rice Flour, Modified Corn Starch, Olive Oil, Yeast, Vegetable Protein (Lupine), Corn Syrup, Sugar Salt, Hydroxypropyl Methylcellulose, Sodium Bicarbonate, Ammonium Bicarbonate, Diacetyltataric Acid Esters of Mono and Diglycerides of Edible Fats, Natural Flavor
Vegetable Protein - Lupine... What is Lupine?
According to Wikipedia, "Lupins or lupines (North America) are the members of the genus Lupinus in the legume family (Fabaceae)". Legume family??? What major allergen is a legume? Oh yea, the PEANUT of course. And according to this article by sciencedaily.com "lupine plants are closely relate to peanut plants and those with peanut allergies may react to both. In fact the "EU has recently introduced compulsory labelling of all products containing lupin".
And if you don't like sciencedaily.com, then read the Food Allergy Initiative who says "Lupine or lupin is a legume that may cause an allergic reaction in those with peanut allergy. Lupine is used in this country in many gluten-free and high-protein products. In many European countries, particularly Italy and France, lupine flour and/or peanut flour may be mixed with wheat flour in baked goods". Or maybe you trust About.Allergies.com who says "Lupine is another legume commonly ground into flour and used for various baking purposes. Unlike other legumes, people with peanut allergy can frequently experience allergic reactions to lupine, and therefore this food should be avoided". Or don't forget my previous post about Lupine in baby wipes (shudder).
I know that these bread sticks were made in Italy and that Lupine is labeled there and maybe the EU knows what "lupine" means. But do we here? Do newly diagnosed people or food allergy parents know that those with a peanut allergy may react to lupine? Probably not.
This product scares me. It is labeled properly. There is nothing wrong with that. But to me it's misleading and I'd still like to see BETTER labeling.
Thursday, September 17, 2009
Gluten Free Cooking Spree - Philadelphia, P.A.
This release came over my desk today and it looks like a wonderful event. I wish I lived closer so that I could go.
Gluten-Free Cooking Spree Brings Top Chefs, Medical Professionals, and Media Into the Kitchen to Compete for the Best Gluten-Free Dish
WHAT: The Gluten-Free Cooking Spree brings together medical and lifestyle aspects of celiac disease to educate attendees about this autoimmune disorder that affects 1 in 133 people. Watch as ten teams that consist of top chefs and doctors compete to create the best gluten-free dish.
WHY: An estimated three million Americans have celiac disease, but only 1 in every 4700 with the disease receives an accurate diagnosis. Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease and some cancers. This event helps educate and raise awareness for the screening amongst medical professionals, children and adults.
WHEN: September 30, 2009
6:30–9:00 p.m.
WHERE: Wachovia Center, Philadelphia, PA.
HOW: To attend the Gluten-Free Cooking Spree, online RSVP is available at www.celiaccentral.org . Admission fees are $100, or $35 for students. The VIP reception is $250. Fees will be waived for media.
WHO: Alice Bast, founder of the National Foundation for Celiac Awareness, is available for interviews prior to the event, and she will join staff members at the Gluten-Free Cooking Spree to answer questions and provide materials and resources.
BACKGROUND: The National Foundation for Celiac Awareness (NFCA) is a non-profit organization dedicated to raising awareness and funding for celiac disease that will advance research, education and screening amongst medical professionals, children and adults. Visit www.celiaccentral.org for more information.
So what's it all about?
On September 30th, 2009, The Wachovia Center in Philadelphia will be hosting an Appetite for Awareness Gluten Free Cooking Spree that will have top chefs and doctors competing in an Iron Chef-style cooking competition to see who can create the best gluten-free dish.
In addition to tasting the latest gluten free foods, attendees will learn more about Celiac disease from prominent speakers including Christina Pirello, Emmy Award-winning host of the series Christina Cooks! and five-time cookbook author.
Other special guests include Chef Bill Orton of Disney and representatives from notable area restaurants Bindi, Distrito and Lolita. Also, Thai Kitchen, a leader in producing naturally gluten-free products, has partnered with the Gluten Free cooking spree to provide some delicious easy-to-follow recipes.
Check out http://www.appetite4awareness.org for more information or to register.
Gluten-Free Cooking Spree Brings Top Chefs, Medical Professionals, and Media Into the Kitchen to Compete for the Best Gluten-Free Dish
WHAT: The Gluten-Free Cooking Spree brings together medical and lifestyle aspects of celiac disease to educate attendees about this autoimmune disorder that affects 1 in 133 people. Watch as ten teams that consist of top chefs and doctors compete to create the best gluten-free dish.
WHY: An estimated three million Americans have celiac disease, but only 1 in every 4700 with the disease receives an accurate diagnosis. Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease and some cancers. This event helps educate and raise awareness for the screening amongst medical professionals, children and adults.
WHEN: September 30, 2009
6:30–9:00 p.m.
WHERE: Wachovia Center, Philadelphia, PA.
HOW: To attend the Gluten-Free Cooking Spree, online RSVP is available at www.celiaccentral.org . Admission fees are $100, or $35 for students. The VIP reception is $250. Fees will be waived for media.
WHO: Alice Bast, founder of the National Foundation for Celiac Awareness, is available for interviews prior to the event, and she will join staff members at the Gluten-Free Cooking Spree to answer questions and provide materials and resources.
BACKGROUND: The National Foundation for Celiac Awareness (NFCA) is a non-profit organization dedicated to raising awareness and funding for celiac disease that will advance research, education and screening amongst medical professionals, children and adults. Visit www.celiaccentral.org for more information.
So what's it all about?
On September 30th, 2009, The Wachovia Center in Philadelphia will be hosting an Appetite for Awareness Gluten Free Cooking Spree that will have top chefs and doctors competing in an Iron Chef-style cooking competition to see who can create the best gluten-free dish.
In addition to tasting the latest gluten free foods, attendees will learn more about Celiac disease from prominent speakers including Christina Pirello, Emmy Award-winning host of the series Christina Cooks! and five-time cookbook author.
Other special guests include Chef Bill Orton of Disney and representatives from notable area restaurants Bindi, Distrito and Lolita. Also, Thai Kitchen, a leader in producing naturally gluten-free products, has partnered with the Gluten Free cooking spree to provide some delicious easy-to-follow recipes.
Check out http://www.appetite4awareness.org for more information or to register.
Tuesday, September 15, 2009
Children's Hospital Boston and the Milk Trial
A few weeks ago I linked to a video about a boy named Brett who is participating in a milk desensitization trial at Children's Hospital in Boston. The latest video and information can be found here. I love these videos because they not only take through the study but also show you who the people behind the study are. This latest video takes you food shopping with Brett's mom. We all know how hard and costly it is to shop for food allergies. This video shows you that you are not alone.
Friday, September 11, 2009
Wednesday, September 09, 2009
I think we are finally getting into a routine
It's week 3 of school and although they still haven't had a full week of school yet, I think we are finally starting to get into a routine and stay there. Who knew that throwing one more kid into the school mix was going to be so hard? Two lunches need to be made. Three snacks need to be packed every day (Kindergartner's get two). Two outfits need to laid out the night before. Two back packs need to be packed and ready to go by the front door. The Older Boy usually puts his homework in his back pack, but I still have to add lunch and a snack (and double check that the homework made it in there). It's a lot for one mom to remember!!
Today we met with the room moms from Older Boys class to sign up for our volunteer duties this year. I still have to meet with the Little Man's class. I feel like I sign my life away at these things. I love helping out and seeing the kids but at the beginning of the year just signing sheets doesn't seem that time consuming. But when it comes time to actually work all these activities I have no idea what I was thinking when I signed up for so many things!
Both boys are playing soccer so that means two practices and two games each week. There's swimming lessons one day and Cub Scouts a few times a month too (Dad usually handles soccer practice and Cub Scouts).
Add in cleaning, cooking, errands, bill buying and this pain in the butt basement remodel and most of the time I don't know whether I'm coming our going (I just almost wiped out on someones caulk gun down there and the air gun is giving me a head ache).
So if I'm not consistent with my blogging, it's because I'm trying to get organized (insert laughter here). Oh and then there's work. Can't forget about that (or I'll get canned!). I wrote a short post today on School fundraisers and food allergies. Hop on over and check it out too if you get the chance.
I'm off to figure out dinner now. I cooked up Italian chicken sausage this morning while on a conference call so I could make chili for dinner but then realized I'm out of crushed tomatoes. Must Find Recipe That Uses Sausage.
Hope everyone is having a great week!
Today we met with the room moms from Older Boys class to sign up for our volunteer duties this year. I still have to meet with the Little Man's class. I feel like I sign my life away at these things. I love helping out and seeing the kids but at the beginning of the year just signing sheets doesn't seem that time consuming. But when it comes time to actually work all these activities I have no idea what I was thinking when I signed up for so many things!
Both boys are playing soccer so that means two practices and two games each week. There's swimming lessons one day and Cub Scouts a few times a month too (Dad usually handles soccer practice and Cub Scouts).
Add in cleaning, cooking, errands, bill buying and this pain in the butt basement remodel and most of the time I don't know whether I'm coming our going (I just almost wiped out on someones caulk gun down there and the air gun is giving me a head ache).
So if I'm not consistent with my blogging, it's because I'm trying to get organized (insert laughter here). Oh and then there's work. Can't forget about that (or I'll get canned!). I wrote a short post today on School fundraisers and food allergies. Hop on over and check it out too if you get the chance.
I'm off to figure out dinner now. I cooked up Italian chicken sausage this morning while on a conference call so I could make chili for dinner but then realized I'm out of crushed tomatoes. Must Find Recipe That Uses Sausage.
Hope everyone is having a great week!
Friday, September 04, 2009
Because I'm happy and want to share the love
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THE LITTLE MAN PASSED HIS PEANUT CHALLENGE
Oh yes he did!! I was scared to death, but he ate the peanuts and had NO reaction. Nada, nuttin, not a single hive.
I won't tell you that he outgrew his allergy. He was tested at 10 months due to his anaphylactic reaction to wheat and that's when we found out about the peanut allergy. He tested positive via skin and RAST testing (peanut RAST numbers have always been between .75 and .86 - where his wheat is over 100), but we never fed him peanuts (that we know of) and we never challenged the test results due to his other severe reactions. So was he really allergic or was the test wrong? Don't know, don't care. He can eat them now and that's all that matters at this point. I'm just so relieved that it's all over. He was nervous, I was nervous and I just didn't have a good feeling on this one.
Back in December when we did the milk challenge, I had a good feeling he had outgrown that allergy. I had seen a reaction to it. It was mild, just some hives. He had not reacted to milk in some accidental exposure in baked goods, and I just had a feeling he was going to pass. But not having seen a reaction to peanuts put me in a scary, unknown place.
So where does this leave us? Well, frankly I don't know. He's still allergic to wheat, rye, barley, oat, egg, and tree nuts. And most things with peanuts are processed with or cross contaminated with tree nuts. So I'll have to spend some time figuring this all out. He can eat the peanuts we used for the testing. At least he has that for now. And I'll have to put on my food allergy detective hat and do some label reading and investigation on other products.
I'm just excited right now that there is one less thing out there that we have to be worried about. And I'm excited that it gave him some hope that he may really outgrow more of his food allergies. Since starting Kindergarten the fact that he's "different" has really been bothering him (he's actually having nightmares) so hopefully this passed challenged will give him some confidence that he'll outgrow more. And we did talk about the fact that if he didn't pass, that it was totally OK because it just meant that nothing really changed. That we would just keep doing what we've always done and try again another time.
So after 4.5 tense filled hours at the allergists office asking "Are you OK? Can you breath? Do you feel anything"? I need to decompress now. He's acting out, so I know he does too. We are both so relieved.
I won't tell you that he outgrew his allergy. He was tested at 10 months due to his anaphylactic reaction to wheat and that's when we found out about the peanut allergy. He tested positive via skin and RAST testing (peanut RAST numbers have always been between .75 and .86 - where his wheat is over 100), but we never fed him peanuts (that we know of) and we never challenged the test results due to his other severe reactions. So was he really allergic or was the test wrong? Don't know, don't care. He can eat them now and that's all that matters at this point. I'm just so relieved that it's all over. He was nervous, I was nervous and I just didn't have a good feeling on this one.
Back in December when we did the milk challenge, I had a good feeling he had outgrown that allergy. I had seen a reaction to it. It was mild, just some hives. He had not reacted to milk in some accidental exposure in baked goods, and I just had a feeling he was going to pass. But not having seen a reaction to peanuts put me in a scary, unknown place.
So where does this leave us? Well, frankly I don't know. He's still allergic to wheat, rye, barley, oat, egg, and tree nuts. And most things with peanuts are processed with or cross contaminated with tree nuts. So I'll have to spend some time figuring this all out. He can eat the peanuts we used for the testing. At least he has that for now. And I'll have to put on my food allergy detective hat and do some label reading and investigation on other products.
I'm just excited right now that there is one less thing out there that we have to be worried about. And I'm excited that it gave him some hope that he may really outgrow more of his food allergies. Since starting Kindergarten the fact that he's "different" has really been bothering him (he's actually having nightmares) so hopefully this passed challenged will give him some confidence that he'll outgrow more. And we did talk about the fact that if he didn't pass, that it was totally OK because it just meant that nothing really changed. That we would just keep doing what we've always done and try again another time.
So after 4.5 tense filled hours at the allergists office asking "Are you OK? Can you breath? Do you feel anything"? I need to decompress now. He's acting out, so I know he does too. We are both so relieved.
Wednesday, September 02, 2009
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