last few times he's eaten watermelon, he's had hives around his mouth. he still loves them, so i'm wondering if it's only a contact reaction maybe, and otherwise safe to eat? is that even possible?
regardless, we're hoping the reactions (all very minor) were caused during preparation (they were all from the same melon that was cut and stored in the fridge in one large batch). we'll be trying again.
UPDATE: It wasn't the watermelon at all - we have since found the culprit.
2009-06-16
2009-02-23
kiwi challenge ok!
We're taking the little one on a Caribbean cruise in a few weeks' time, and wanted to be sure he wouldn't react to kiwi. Results were negative when skin-tested year and a half ago, but we wanted to be sure before the trip. So, last night, after making sure all important stuff was done and we could spend the next few hours in hospital if anything happened, we offered him a piece.
"No, don't want dis" was the automatic reply.
We pursued.
"No, don't like dis" he insisted.
Ok, that's a little more concerning. We pressed on anyway, though a little less sure of ourselves. Turns out what he didn't like was the whitish middle part of the fruit.
He ate the rest of the piece (approx 1cm cube) and we gave him his promised reward. That was 18hours ago, and I'm so pleased/relieved that everything is still going well. :)
"No, don't want dis" was the automatic reply.
We pursued.
"No, don't like dis" he insisted.
Ok, that's a little more concerning. We pressed on anyway, though a little less sure of ourselves. Turns out what he didn't like was the whitish middle part of the fruit.
He ate the rest of the piece (approx 1cm cube) and we gave him his promised reward. That was 18hours ago, and I'm so pleased/relieved that everything is still going well. :)
2009-02-10
what salmonella contamination?
The bright side of a peanut allergy: we don't have to worry about the ongoing salmonella recall.
http://www.inspection.gc.ca/english/corpaffr/recarapp/2009/2009typhe.shtml
Schools and other institution that have gone peanut-free are also sheltered from this risk. Good for them! :)
http://www.upstatetoday.com/news/2009/feb/10/school-districts-react-peanut-butter-recall/
http://www.inspection.gc.ca/english/corpaffr/recarapp/2009/2009typhe.shtml
Schools and other institution that have gone peanut-free are also sheltered from this risk. Good for them! :)
http://www.upstatetoday.com/news/2009/feb/10/school-districts-react-peanut-butter-recall/
2009-01-30
vigilance and prevention
from http://www.allergicliving.com/forum/viewtopic.php?t=4216
The hives, swelling and severe breathing difficulty that people may experience during an allergic reaction are not symptoms of a “psychogenic illness,” but rather an unbelievably frightening and dangerous response of the immune system to certain foods the body misinterprets as harmful. The fact is, food is the leading cause of anaphylaxis outside the hospital setting, and many children and adults die each year because they ate something they thought was safe. Once a reaction begins, no one knows how bad it will be, hence the worry and fear that is part of living with food allergies.
[...] Currently, avoidance is the only way to prevent an allergic reaction for a true food allergy.
When you tell the parents of a child with a food allergy that their child could suffer, wind up in the hospital or worse unless they follow strict instructions from a doctor, you begin to understand why parents of children with food allergies are so vigilant. For those parents raising children with food allergies, educating others to take food allergies seriously is vital to preventing a reaction.
2009-01-12
D'Italiano breads
Found my notes from a telecon I had with Nathalie at Weston brand breads last summer regarding potential allergens in their D'Italiano breads.
She indicated that most of their bread products contained (or may contain traces of) egg, dairy, soy, and/or more, but their Thintini breads (original and whole wheat) are allergen-free and are made in a dedicated facility.
Kudos to them also for posting their ingredients, allergy warnings and nutritional info so clearly on their website!
She indicated that most of their bread products contained (or may contain traces of) egg, dairy, soy, and/or more, but their Thintini breads (original and whole wheat) are allergen-free and are made in a dedicated facility.
Kudos to them also for posting their ingredients, allergy warnings and nutritional info so clearly on their website!
2008-12-20
"cream" of broccoli soup
largely from "Finally... Food I can Eat!" by Shirley Plant
a. cut a bunch of broc (including stems, peeled to remove fibers) into small bits
b. wash 1/2 cup millet (or peel&chop one largish potato)
c. mince 2 cloves garlic
d. chop 3 stalks celery
e. chop 1 medium onion
f. chop handful fresh parsley
g. 6 cups water
h. 1 cup rice milk
i. have olive oil, sea salt, vegetable/herbal salts and pepper on hand
1. sauté onion in olive oil until transparent (2mins?)
2. add garlic and celery and stir continuously a couple of minutes
3. add millet (or potato) and keep stirring another minute
4. add 6cups water, tsp pepper, tsp sea salt, tsp veg.salts, and bring to boil
5. simmer 25 minutes or longer (if and as required to cook millet)
6. when cool enough, put in blender with parsley and rice milk, and liquefy!
7. serve (optionally, with a dash of fresh lemon juice)
yields 8-9 cups, can be frozen
a. cut a bunch of broc (including stems, peeled to remove fibers) into small bits
b. wash 1/2 cup millet (or peel&chop one largish potato)
c. mince 2 cloves garlic
d. chop 3 stalks celery
e. chop 1 medium onion
f. chop handful fresh parsley
g. 6 cups water
h. 1 cup rice milk
i. have olive oil, sea salt, vegetable/herbal salts and pepper on hand
1. sauté onion in olive oil until transparent (2mins?)
2. add garlic and celery and stir continuously a couple of minutes
3. add millet (or potato) and keep stirring another minute
4. add 6cups water, tsp pepper, tsp sea salt, tsp veg.salts, and bring to boil
5. simmer 25 minutes or longer (if and as required to cook millet)
6. when cool enough, put in blender with parsley and rice milk, and liquefy!
7. serve (optionally, with a dash of fresh lemon juice)
yields 8-9 cups, can be frozen
2008-12-01
St-Hubert BBQ: info in-store only
Bottom line: you have to visit the restaurant and consult their binder to find out if there is a safe option.
Andrew, the manager at the St-Laurent Blvd location, was helpful over the phone and oversaw the preparation of a special meal for lucas (1/4 chicken, steamed veg, roast potato, half baguette). a huge meal for a 3yo, and they charged us full fare. At least they didn't charge the apple juice...
Anyway, they do NOT identify potential allergens on their website, and when asked, they said the information is only available in-store. Be sure to discuss with the manager, he was aware of a recent supplier change that had not been promulgated to the binders yet. Excerpt of online feedback and response copied below (names withheld).
Andrew, the manager at the St-Laurent Blvd location, was helpful over the phone and oversaw the preparation of a special meal for lucas (1/4 chicken, steamed veg, roast potato, half baguette). a huge meal for a 3yo, and they charged us full fare. At least they didn't charge the apple juice...
Anyway, they do NOT identify potential allergens on their website, and when asked, they said the information is only available in-store. Be sure to discuss with the manager, he was aware of a recent supplier change that had not been promulgated to the binders yet. Excerpt of online feedback and response copied below (names withheld).
Dear (customer),
Pursuant to your request regarding the nutritional information for items found on our menu, please note that the said information are available in rotisseries only.
For your convenience, we have compiled this information inside a binder which you may consult, on demand, during your next visit to your nearest St-Hubert Rotisserie.
We thank you for taking the time to write to us, and hope the above meets with your expectations.
Should you require further assistance, please do not hesitate to contact us.
Sincerely,
(name)
Service à la Clientèle Réseau
Les Rôtisseries St-Hubert Ltée
serviceclient1@st-hubert.qc.ca
-----Message d'origine-----
Envoyé : 28 novembre 2008 15:47
À : Centre de service au client
Message : My son has multiple food allergies (peanuts, nuts, eggs, milk, soy, gelatin, legumes, lamb and shellfish). I applaud you for making your restaurants completely nut-free! Most of his other allergies are also in the government list of priority allergens. We therefore need to plan our visits to restaurants carefully, and would like to see your ingredients lists (or at least allergen information) before ordering. Unfortunately, I can't seem to find that on your website. Where am I supposed to find allergy information for your products?
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