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An investigation of the most misunderstood food allergen, and how to protect milk-allergic kids at school.
Q. I have a soy allergy, and find that many personal care products, such as shampoos and body wash, contain soy. How concerned do I need to be about soy in these types of products?
Q: I’m a chef and often serve food to allergic customers. Is it safe for those with shellfish allergies to consume sea salt? I’ve read that it can contain a microscopic type of shellfish.
Q: Over the past year, I started getting a terribly itchy mouth if I ate apples or pears or celery. Now carrots and potatoes, too! My doctor says this is a form of food allergy, related to my pollen allergies. Can you help me understand this? I’m concerned about what’s OK to eat.
Q: I’m a university student with food allergies. I’ve heard that if you accidentally eat a food with your allergen while also drinking alcohol, your allergic reaction will be worse. Why would that happen?
Q: My son goes to high school this fall and wants to try out for the football team. He has peanut and nut allergies, so is there a risk of him coming in contact with nut residue on the ball? Other boys will eat products containing these foods.
Living at university can be daunting for special-diet students. But the good news is that, from searchable online menus to purple free-from zones, colleges are starting to get with the allergy-friendly program.
Across the nation, these safe havens rise to every special occasion. Allergic Living hits the road to find the country’s sweetest allergy-safe bakeries.