Our intrepid travel writer offers his guidance on preparing for, flying to, and staying in Southern Africa when you have allergies.
The demand that sesame be required by federal law to be labeled on food products is gaining traction amid the release of a new report
She has a master’s degree and more than 20 years’ experience in public policy and philanthropy – but behind the professional demeanor, Jennifer Jobrack also knows the worrisome realities of life as a food allergy mom. Jobrack first became involved in food allergy advocacy when she joined the Food Allergy Initiative (FAI) in 2010 as… Read more »
We’re saddened to report that three young people have died from anaphylactic reactions in the past two months.
Published in 2010 and earlier For more recent reviews, click here. Baking at Its Best Allergic Living gives two thumbs way up for Cybele Pascal’s The Allergen-Free Baker’s Handbook. Pascal had all the right ingredients take on her second cookbook: an accomplished home chef, she earned her stripes in restaurant kitchens, and she lives with multiple… Read more »
You’ve been given the list of foods to avoid and the task of reading the labels on everything in your kitchen. Here’s what to do.
If you were to ask people on the street what are the most common food allergies, they would likely answer: peanuts, nuts, seafood, wheat or milk. But sesame? Probably not. So how did it land on the list of top allergens in both Canada and Europe? In short, in the 1980s and ’90s sesame became… Read more »
Mustard has taken its place among the top foods of concern for allergies in Canada. Health Canada announced in September 2009 that it is adding the seed on its list of “priority allergens”, which also includes peanuts, tree nuts, sesame seeds, milk, eggs, fish, shellfish, soy, wheat and sulphites. Health Canada also developed criteria with… Read more »
You’ve just come home from the doctor’s office. You have a white prescription slip for an EpiPen and a newly diagnosed sesame allergy for your child.
Sesame seed allergy is not one of the most common allergies – but it is on the rise and Health Canada has put it on its “priority allergens” list, implicating it as a culprit in many food allergy reactions.