Allergy. A small number of people are allergic to pure ethanol, but the bigger culprits behind true allergic responses are base ingredients, including barley, hops, yeast and grapes. Agents that are derived from foods such as egg and seafood are often used to clarify wine, but in such minuscule quantities that many question whether they pose a serious risk. Symptoms of true allergic reactions can include congestion, runny nose, swelling, hives, asthma, and in rare cases, anaphylaxis.

Allergy-like reactions. A person who reacts to alcohol may have classic allergy symptoms, but it may not be a “true” allergy. For example, reactions to sulfites in wine are not considered true allergic responses because the underlying physiological mechanism is different – and yet the sulfite-sensitive may experience asthma and even anaphylaxis. Glycoproteins are suspected of producing either allergy or allergy-like reactions.

Intolerance. Substances commonly found in wine including histamine (more often in reds than whites) can lead to sneezing, flushing, headache, diarrhea, skin itch and shortness of breath. Other amines such as tyramine and tryptamine, may play a role in alcohol intolerance; and salicylate, a chemical found in grapes, yeast, wine, beer and many foods, can lead to hives and eczema.

Asian Flush. Many people of Asian descent experience flushing, rapid heart rate, and reduced blood pressure because of a genetic incapacity to properly metabolizing alcohol. So-called “Asian Flush” is thought to be caused by the deficiency of enzymes called aldehyde dehydrogenases (ALDH).

Migraine. Red and white wines have been implicated in these headaches.

Sources: The Auckland Allergy Clinic and The Australasian Society of Clinical Immunology and Allergy.

See: Scientist Discovers Big Clue in Wine Reactions

First published in Allergic Living magazine.
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© Copyright AGW Publishing Inc.

Reprinted from Allergic Living magazine, 2011

The baseball game hadn’t even started when Kishari Sing began to feel that something was seriously wrong. She knew that, like her father, she reacted badly to alcohol; even a small taste of Irish Cream in high school had made her wheeze. Still, in the parking lot outside the San Diego stadium, her college friends tried to convince Sing that she could build up a tolerance to alcohol, and specifically to their drink of choice – a cheap boxed rosé. She drank one glass and remembers little after that.

“It completely whacked me out. I was sick the entire time,” recounts Sing, now a marketing executive in Los Angeles with a well-known blog called The Food Allergy Queen.

“There’s a picture of me at the game, and there’s this row of fraternity guys cheering – but I’m all red and puffy and trying to sleep on someone’s shoulder. I was completely incapacitated.”

Fortunately, the reaction to the cheap vino didn’t progress any further – but it was serious enough to keep Sing away from wine for good. “It made me so ill,” she says. “So it really wasn’t worth it.”

Sing is not alone. In fact, roughly 8 percent of people worldwide suffer from allergic-type responses to wine, and even relatively small amounts of the age-old drink can lead to symptoms including redness, itching, swelling, runny nose, headaches and asthma flare-ups.

Some people have true allergic reactions to wine ingredients – in rare cases to the point of anaphylactic shock.

But a new study out of Denmark may be the first step in turning those avoiders into connoisseurs who can sip hardy cabernets and oaky chardonnays with impunity. Until now, sulfites – which are used as a preservative in many wines and also can occur naturally  – have borne the brunt of the blame for the allergy-related reactions.

Yet only a fraction of people who are sensitive to wine are sensitive to the common preservative. Yeast, tannins and grapes in the vintages are also known to set off allergy symptoms, while histamines and salicylates are linked to intolerance.

Next: A surprising new allergy culprit

The following article is from the Winter 2013 of Allergic Living magazine.

Michael Saffioti’s mom Rose thought her 22-year-old son was doing the right thing by turning himself into police after a missed court date last July. But for the Washington state man, who had a life-threatening allergy to dairy, one night in jail turned into a death sentence.

The young man had landed in the court system on a misdemeanor marijuana possession charge – he spoke of using pot to curb crippling anxiety about his food allergy and asthma – and then a legal technicality led to him spending a night in the county prison.

Under normal circumstances, he would have gone before a judge then been released, but Saffioti never made it past breakfast. According to witness testimony from fellow inmates, the young man was given a meal that included a pancake and oatmeal, and when he reminded staff of his dairy allergy, they removed the pancake and told him the oatmeal was safe.

After a few spoonfuls, Saffioti began having difficulty breathing and asked for his asthma medication. Soon after, the prisoners were locked into their cells and the guards changed shifts. Saffioti’s reaction continued to worsen. According to Anne Bremner, the Seattle lawyer representing the family, Saffioti pressed his emergency button and called for medical help, but his emergency light got turned off; as his breathing grew more labored, Saffioti pleaded for someone to call 911.

Other inmates say they began pressing their emergency buttons and yelling for help, making clear that this guy was not faking. Their calls were ignored.

Saffioti was supposed to be housed in the prison’s medical ward, and his mother had made sure that corrections staff had his asthma medication, EpiPen auto-injector and medical records, and yet no help came for at least 20 minutes. A prison trustee (an inmate who has work privileges) said he watched in horror as Saffioti finally collapsed in his cell. By the time paramedics arrived, it was too late.

“The trustee is a tough guy, but he said it’s the worst thing he’s ever seen,” says Bremner. “They let this guy die, and he was begging for help.”

Next: Mother’s Actions

It’s time for a change – and a new kitchen can be a great way to give your home a serious spring spruce-up, and make it healthier, too.

But if you or someone in your family has allergies and asthma, there are important steps you need to take.

The Demolition

It’s great to get older (and likely more toxic) materials out of your kitchen – but it’s crucial that you do it carefully.

The first step is to mitigate the demolition dust, which can contain chemicals, molds and other irritants, says Eric Corey Freed, principal with San Francisco’s organicARCHITECT and author of Green Building & Remodeling for Dummies. In order to keep dust from spreading, tightly seal off the area with plastic sheeting. It’s also worth picking up some hairnet-like covers for your air ducts to keep the dust from being recirculated.

Everyone working in the area also needs to wear protective goggles and a ventilating mask. “Guys tend to say, ‘I don’t need that, it’s just a little dust.’ But it adds up,” says Freed. “And it’s not just the heavy dust that you can see – it’s all the fine particulate that you can’t see that you inhale.” (Freed also stresses that if you suspect there is asbestos or lead paint, you need to bring in the pros to do the demo work.)

Mold can also present a serious problem because moisture often gathers behind sink cabinets, creating the perfect place for mold to breed and set off allergy symptoms during and after a renovation.

“Many owners see mold, spray bleach on it and think it’s fixed,” says Freed. Not so: the affected area must be completely dried out – or the drywall replaced – to ensure it doesn’t grow back. Once the demolition is complete, wet-mop to capture remaining dirt and dust, then flush the space with fresh air before that new kitchen rolls in.

Next Page: Choosing the right cabinets plus ‘cured’ counters that don’t off-gas.

Bring favourite foods. When traveling, it’s easy for allergic kids to feel left out. Make sure to bring plenty of their favourite treats so they feel like they’re getting the royal holiday treatment too.

Plan non-food activities. Make sure you have lots of stuff to do that doesn’t involve a lot of fussing over food. Kids want to get out and have fun; do stuff that will allow them to forget their allergies for a while.

After Your Trip

Tell companies about your experience. If the airline didn’t properly accommodate your allergies or the hotel forgot to get you that room with the kitchenette, make sure to call and write the company to express your dissatisfaction.

And if you had a particularly great experience – the chef whipped up an allergy-free meal that you’ll never forget, or the flight attendant made sure your trip was safe and worry-free – make sure to call and write about that, too, and tell the company they’ve won your loyalty. Mention specific employees’ names if you can to make sure they get an extra pat on the back.

– No food can be called “convenient” anymore. My life is pretty much consumed by thinking about food.

– We all eat a heck of a lot better than anyone we know.

– I was never a “cook” before our youngest was diagnosed. A lot of our snack foods and convenient prepared “stick-in-the-oven” are now not even allowed in the house. I’m also finding it difficult to talk to some of my friends and family members who just don’t seem to understand the severity of the allergy.

– We can’t be spontaneous. Every outing, party and vacation takes lots of planning.

– Reading each and every label each and every time and seeing the long list of chemicals in processed foods has made me cook healthier meals for my family!

– Play dates are worrisome, and make me edgy.

– Our food selections are a lot healthier because I look at the ingredients and know what’s worth putting in our bodies. Also, my friends are appreciative of the information I provide them when we discuss eczema and other food reactions.

– My husband and I have always been “foodies” who liked to travel and we were excited at the prospect of introducing our kids to our favorite cuisines and cultures. With the arrival of food allergies in our lives, we have lost that spontaneity. Travel anywhere, even to a family member’s home, now requires preparation and anxiety.

– My entire family is definitely eating healthier, more locally, and more organically, and even my husband now likes gluten-free vegan baked goods. I can’t think of a downside except for the intense emotional journey – but I’ve come out stronger and smarter.

– Having the pleasure of associating with allergy parents who go the extra mile to not only keep their child safe but also to pave the way for the families coming behind them.

– Parents of children without allergies who see accommodations as infringing on their “rights” to cupcakes or nuts or peanuts and don’t realize that this is not a power struggle (at least on our part); it’s the work of a parent protecting their child from an invisible medical condition.

– It’s been an adventure in health for our whole family. My husband and I have both lost weight and I feel good about what I’m feeding my family. I thought I was doing okay before this but this was a whole new level of education for us. I pray that my son will outgrow his allergies but we will never go back.

The attack quickly escalated to the level that would normally land Silver in the emergency room, and she pushed the button for the flight attendant. “As she got to me, she looked at the man beside me and said, ‘Sir, you can’t have your cat on your lap like that,’” she recounts.

Silver had no idea she’d been seated next to a cat owner and his pet. “He had snuck the cat out of the carrier and had it on his lap under his jacket. And I said, ‘I can’t sit here – I can’t breathe.’”

Silver was immediately moved away from the cat, but it was too late: by then the asthma attack was in full swing, and her inhalers were barely keeping her any relief as she suffered through the flight. “When we arrived, my dad took one look at me and said, ‘What happened?’ He could see I couldn’t breathe.”

Silver’s travel tale could become far more common. As of July, Canada’s largest airline similarly began allowing owners to fly with cats or small dogs. In a policy reversal, Air Canada dropped a  2½-year ban on animals in the cabin – a move that has outraged pet-allergic travelers and asthma and allergy organizations, alarmed medical practitioners and spurred the Canadian Lung Association to launch a write-in campaign to bring the issue to the federal government.

Cash-strapped Air Canada says the decision to drop the ban on pets came after customers complained they were unable to travel with their small pets, as they could on WestJet and other carriers. “We looked for the best way of balancing the needs of all of our customers,” says Air Canada spokesperson Angela Mah. “By doing this, we are aligning our policies with the vast majority of international airlines as well as our major domestic competitor.”

At least three million Canadians suffer from asthma and allergies, and with some of the most potentially dangerous allergens being allowed on board, travel options for hundreds of thousands of passengers are becoming more limited.

Mah stresses that pets are limited to either two or four per flight (depending on the size of the aircraft), and that animals must be kept in their pet carriers under the seats. If an allergy sufferer ends up sitting near a pet, the airline will make “all reasonable efforts” to move one or the other to a different seat or flight.

Pet Hair on Clothes

Even when the pets ban was in effect, Mah adds, the airline could not guarantee a “dander-free cabin”, because many passengers have pet hair on their clothes, and because the airline must allow service animals for passengers with disabilities. Most planes are equipped with high-efficiency HEPA filters, and she says the cabin air quality “compares favourably” to that in other indoor environments.

Dr. Donald Stark is not convinced. The Vancouver allergist lobbied to have animals removed from airline cabins so that people with pet allergies – roughly 10 per cent of the population – could breathe more easily when they travel. Having a pet in the cabin is far worse than having a pet owner with a little hair on the clothes, he says, because the levels of allergen being released into the air are much higher.

Stark adds that air filters can only do so much – especially if they’re not changed frequently – and air moving through the cabin can affect allergic flyers before it even gets to the filter.

While the air quality in some cabins may be similar to other indoor environments, there is one key difference: on the ground, an allergic person can walk out the door.

• Medications including asthma inhalers, antihistamines and Auto-injector
• Safe Food
• Note from your doctor saying that you require an Auto-injector if you’re flying or crossing the border

Ask for what you need. If you have a life-threatening allergy, tell the check-in clerk so he or she can put it on your file. Also double check that if you asked for a room with a kitchen, that’s what you’re getting. If you’re not sure where the closest medical facilities are, ask for that information as well.

Wipe down surfaces. Don’t assume that the cleaning staff have done a stellar job. Make sure to wipe down counters, tables, phones, TV converters, faucets, etc. to avoid accidental contact with traces of the food you’re allergic to.

Call ahead. If you eat at the hotel restaurant or order room service, call ahead and tell them about your dietary restrictions. Many hotels are accustomed to dealing with allergic travelers, and can accommodate your needs. If they can’t, don’t risk it – hit the local market and whip up a stellar, and safe, meal.

Talk to the concierge. If you stay at a hotel that has a concierge, tell him or her about your allergies and ask what resources are available in the hotel and surrounding area. It may be that there’s an allergy-friendly restaurant, bakery or shop just around the corner.

Pack your medications. Always remember to bring your allergy and asthma medications with you – and if you’re flying, don’t pack them in your checked baggage. Keep them with you at all times.

Pack food. If you’re not sure what foods will be available on the road or in the air, bring some of your favourite safe foods and beverages along for the ride. Always bring plenty of non-perishable snacks that don’t require any preparation. And if you’re taking a car trip, pack a cooler and keep it in the trunk. Travel cooler bags come in many shapes and sizes, and are a cheap and simple way to make your food portable.

Pack cooking supplies. If you’re staying in a hotel or even with friends, it never hurts to travel with a basic cooking set. Lightweight, compact sets are available at any major retailer that sells camping supplies. While you’re there, pick up a lightweight cutting board, and a small cutlery and dish set, and you’ll be all set to go.

Pack wipes. Hand wipes can be wonderfully convenient when you’re traveling. Use them to wipe your hands and other surfaces.

Talk to the staff. If you’re flying, mention your allergies to all airline employees that you deal with – in particular the employees at the check-in counter, at the gate, and on the plane. That way it’s less likely there will be any crossed wires.

On the Plane

Pre-board. If you have a serious allergy, you can take advantage of pre-boarding, and use the extra couple of minutes to wipe down the table tray and the arms of your or your child’s seat, and to cover the seat with a sheet, blanket, or seat cover.

Ask if they can make an announcement. Some airlines’ official policy is that they will not make an announcement asking other passengers to refrain from eating foods that could cause you trouble. But sometimes the crews at the gate and on the flight are more flexible, do don’t hesitate to ask.

See Chart: Comparing Airlines

Wash your hands. Before you eat, make sure to wash your hands to remove any allergen that you may have picked up in the airport or on the plane.

Only eat your own food. If you’re thousands of metres up in the sky, you don’t want to experiment with new foods. Bring foods that you know are safe and stick with them. And even if you bring foods that have been safe for you in the past, make sure to re-read the ingredients in case they have changed.

Talk to the flight attendants. If there is anything that causes you concern, or if you experience any reaction in-flight, tell the flight attendant. They are trained to deal with all kinds of medical emergencies and are generally happy to help.