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

There is no need to forego favorite family recipes, even if following a free-from diet. With the right ingredient substitutions, those beloved holiday desserts will make the transition flawlessly. The most important thing to consider when making substitutions is the purpose of the original ingredient.

Take buttermilk for example. It adds a slight tang and subtle richness to recipes; the acid in buttermilk tenderizes the gluten in batter to produce baked goods with a softer texture; and the acid reacts with baking soda to help quick breads and cakes rise. Fortunately, all of these needs can be met with a quick, homemade substitute.

Dairy-Free Buttermilk Alternative

Yields 1 cup

Ingredients

• 1 tbsp white vinegar, or apple cider vinegar, or lemon juice
• plain or unsweetened soy milk, or rice milk, or hemp milk alternative

Method

• Place the vinegar or lemon juice in a glass measuring cup and add enough milk alternative to reach 1 cup. Stir, and allow to stand and thicken for about 5 minutes.

Note: Milk alternative does not curdle the way dairy milk does.

Sour cream has similar properties to buttermilk, but its thickness also adds structure to recipes. You can substitute a store-bought sour cream alternative, but making your own is easy and economical.

Silken ‘Sour Cream’

Yields 1-1⅓ cups

Ingredients

• 1 12.3 oz (349 g) package firm silken tofu
• 1 tbsp grapeseed or canola oil
• 1 tbsp lemon juice
• 2 tsp apple cider vinegar
• 1 tsp agave nectar or sugar
• ½ tsp salt

Method

1. Place all ingredients in a food processor or blender, and process until the mixture is creamy.
2. Refrigerate until ready to use.

Next: Replacing Egg White