Maybe I should just avoid reading the news, but that won't solve the problem. The latest news report that I found disturbing was regarding bullying of food allergic children. Yesterday on msnbc.com, they published an article about this. The existence of bullying a child based on his/her allergy was not news to me, unfortuantely, but rather that it was significant enough of a problem that someone was able to quantify it and provide statistics.
While I presume my child is too young to be exposed to such bullies, its something I have to keep in the back of my mind for the future. And here I'm hoping she can be mainstreamed and not homeschooled due to the severity of her allergies...
Wednesday, September 29, 2010
Monday, September 27, 2010
Gluten Free is not a "Lifestyle" choice
Our local paper ran an article today from the Associated Press entitled, "The 'it' diet: Gluten-free has gone big time, but why so popular?". It speculated about the popularity of people opting to go Gluten-free, and not for any diagnosed medical problem. I found it sorely neglected the insight of people who go gluten free due to necessity.
I adopted this "lifestyle" for the love and well-being of my daughter. While she has more severe allergies to other food items, which may result in anaphylaxis, wheat and other foods with gluten cause her to suffer from eczema, hives, and stomach ailments. Why would I choose to feed my daughter a food that results in constant irritation and sometimes sores requiring steroid creams?
Furthermore, living a gluten-free life is not the most affordable "lifestyle". In fact, a box of gluten-free pasta is generally at least 4 times the cost of wheat-based pasta priced per ounce. And of course, if I want dessert, it requires me to bake like a scientist.
So to Michael Hill, author of the aforesaid article, I invite him to investigate this lifestyle from the perspective of those who do this to make a better, healthier, safer life for themselves and their loved ones, and not because some A-lister is doing it.
I adopted this "lifestyle" for the love and well-being of my daughter. While she has more severe allergies to other food items, which may result in anaphylaxis, wheat and other foods with gluten cause her to suffer from eczema, hives, and stomach ailments. Why would I choose to feed my daughter a food that results in constant irritation and sometimes sores requiring steroid creams?
Furthermore, living a gluten-free life is not the most affordable "lifestyle". In fact, a box of gluten-free pasta is generally at least 4 times the cost of wheat-based pasta priced per ounce. And of course, if I want dessert, it requires me to bake like a scientist.
So to Michael Hill, author of the aforesaid article, I invite him to investigate this lifestyle from the perspective of those who do this to make a better, healthier, safer life for themselves and their loved ones, and not because some A-lister is doing it.
Friday, August 27, 2010
Moving
After our recent experiences with ERs, I was worried that our move could bring on some new environmental allergies. As if her new diagnosis of asthma wasn't enough! We've been in our new house, which is in another state, for about a week now. Thankfully all is well. If anything, it just shows us how resilient and resourceful little ones can be. Our precocious toddler has mastered the stairs and found many new hiding places. She's even been eating better. Now its time to go explore the area.
Sunday, July 25, 2010
Highs and Lows of Travel
We've always traveled a certain amount with the Allergy Babe. As she gets older, it becomes more challenging. She's curious, and loves to run. This does not make for a fun time in an airport when there are so many places to explore with food. We wait for our flights watching those around us innocently snacking on foods that could in moments send us to an ER. Once on the plane, I wipe the seat and snack tray down, and we're off for an adventure.
In May we went to Las Vegas for a family trip. We stayed in a time share property just off the strip that had a full kitchen. We tried to stay as close to her schedule as possible, and I continued to cook her every meal. While I wasn't so thrilled to start my trip re-washing a full kitchen's supply of cookware and dishes, the rest of the trip went fairly smooth. By remaining flexible, and not having any major expectations of the trip other than to relax, we had a good time.
Our next trip was a weekend get-away with friends to St. Louis. It was the Babe's first visit to a zoo, and she loved it. She either rode in her stroller or walked/ran through the park. She was oblivious to food around us, only fascinated by the animals. At our hotel we had a small kitchen with only a stove top, no oven. For the first time I made a stove top brisket, and it was excellent. Despite the limited working conditions, it was easy to make, and a new favorite cooking method.
Our last trip didn't go as well. We had not one, but two, ER visits. We needed childcare for a few days. The facility we went to is well respected, and I can only say positive things about it, despite the Babe's reaction. Prior to our arrival we had conversations with the director, discussed needs and issues, and their policies and procedures. When we arrived, it was evident that they took great care of the facility and children. The Babe attended two days, but on the third day we got the call. She had started to rub her left eye, it swelled shut, and she had hives around it. We've never seen this before, so a dose of Benadryl, and we were off to the ER. After a round of steroids, she was fine. A few days later though she developed a virus with bronchial cough. When the inhaler didn't kick in fast enough, and she was clearly having trouble breathing, we were off again to the ER. Now we believe she also has asthma, which is common in children with multiple food allergies and eczema.
If anything, we know we can travel, with limitations. We have moments that are unpleasant or scary, but thankfully keep going.
In May we went to Las Vegas for a family trip. We stayed in a time share property just off the strip that had a full kitchen. We tried to stay as close to her schedule as possible, and I continued to cook her every meal. While I wasn't so thrilled to start my trip re-washing a full kitchen's supply of cookware and dishes, the rest of the trip went fairly smooth. By remaining flexible, and not having any major expectations of the trip other than to relax, we had a good time.
Our next trip was a weekend get-away with friends to St. Louis. It was the Babe's first visit to a zoo, and she loved it. She either rode in her stroller or walked/ran through the park. She was oblivious to food around us, only fascinated by the animals. At our hotel we had a small kitchen with only a stove top, no oven. For the first time I made a stove top brisket, and it was excellent. Despite the limited working conditions, it was easy to make, and a new favorite cooking method.
Our last trip didn't go as well. We had not one, but two, ER visits. We needed childcare for a few days. The facility we went to is well respected, and I can only say positive things about it, despite the Babe's reaction. Prior to our arrival we had conversations with the director, discussed needs and issues, and their policies and procedures. When we arrived, it was evident that they took great care of the facility and children. The Babe attended two days, but on the third day we got the call. She had started to rub her left eye, it swelled shut, and she had hives around it. We've never seen this before, so a dose of Benadryl, and we were off to the ER. After a round of steroids, she was fine. A few days later though she developed a virus with bronchial cough. When the inhaler didn't kick in fast enough, and she was clearly having trouble breathing, we were off again to the ER. Now we believe she also has asthma, which is common in children with multiple food allergies and eczema.
If anything, we know we can travel, with limitations. We have moments that are unpleasant or scary, but thankfully keep going.
Monday, May 10, 2010
Riddle Without an Answer
It gets better. I know that. I’ve been told that. I’ve read that. But right now, we’re trying to solve a riddle with no answer at the back of a puzzle book. Over the past month, the Allergy Babe has had an increase in her eczema, worse diapers, and is more difficult at meals. She now refuses to eat foods that she would a month ago, or chews a mouthful and then spit it out.
Today we saw her pediatrician, who recommended we cut out soy for 7-10 days, and see if her symptoms improve. If we have to add soy to the list of allergens, that means extreme limits on any baked goods and other menu options. Soy milk is a milk substitute, and margarine, our butter substitute, is also usually soy based. I’ll have to invest in palm fruit oil to bake with, which is about double or triple the price of butter. In addition, the greatest source of calcium in her diet comes from soy milk. This means even more research and creativity in the kitchen.
Up until now, I’ve tried to remain positive and treat this as an adventure. However, if the list continues to grow, we worry that she will not outgrow her allergies. Despite this worry, some reports indicate that up until the age of two there may be an increase of allergies before they start to lessen. So, while it is very frustrating to be coping with a picky eater with major food limitations due to allergies, we just have to keep pushing past this. Hopefully the latest riddle gets solved, fast, and we can continue to move forward.
Today we saw her pediatrician, who recommended we cut out soy for 7-10 days, and see if her symptoms improve. If we have to add soy to the list of allergens, that means extreme limits on any baked goods and other menu options. Soy milk is a milk substitute, and margarine, our butter substitute, is also usually soy based. I’ll have to invest in palm fruit oil to bake with, which is about double or triple the price of butter. In addition, the greatest source of calcium in her diet comes from soy milk. This means even more research and creativity in the kitchen.
Up until now, I’ve tried to remain positive and treat this as an adventure. However, if the list continues to grow, we worry that she will not outgrow her allergies. Despite this worry, some reports indicate that up until the age of two there may be an increase of allergies before they start to lessen. So, while it is very frustrating to be coping with a picky eater with major food limitations due to allergies, we just have to keep pushing past this. Hopefully the latest riddle gets solved, fast, and we can continue to move forward.
Tuesday, May 4, 2010
Restaurant dining
We attempted something that brings fear to us, but is normal to most parents. We took the Allergy Babe into a restaurant and gave her food provided by the restaurant.
While we could completely isolate ourselves from outside food experiences, we were traveling and attending a weekend filled with family events. And most of the time, family=food. This particular time it involved a mostly uncontrolled environment for us.
About one week prior to the dinner, I spoke to the restaurant manager who indicated that they had served people with food allergies before and should be able to handle it. They had special sanitary wipes to take care of the highchair and table area, and could prepare her food separately. When we arrived at the restaurant, I immediately sought the manager out and we discussed everything again. She made sure to talk to our waitress in our presence, and she also talked to the cooking staff.
How did the evening go? Well, it didn’t help that the Allergy Babe didn’t get a nap earlier in the day. She also wanted to run around the restaurant. And that would be the source of our stress that evening. I actually wasn’t overly concerned about feeding her dinner, which was a plain chicken breast cooked in vegetable oil in its own pan, plain baked potato, and steamed broccoli. The stress was that she would grab something from the table, touch an area we hadn’t cleaned with sanitary wipes, or pick up something from the floor. In addition, our extended family was warned not to come in contact with her if they ate something unless they washed up after, and we couldn’t be entirely sure everyone got that message or would remember it later.
So, after a few walks outside with Daddy, constantly asking for “Mommy, Mommy” and “up, up, up”, we tried dinner with her in Mommy’s lap. She had a lick of chicken, and about a teaspoon of potato. At which point, “down, down, down” was requested and denied, with resulting cries. Alas, it was not meant to be and we soon left. Thankfully, though, the food wasn’t the problem.
While we could completely isolate ourselves from outside food experiences, we were traveling and attending a weekend filled with family events. And most of the time, family=food. This particular time it involved a mostly uncontrolled environment for us.
About one week prior to the dinner, I spoke to the restaurant manager who indicated that they had served people with food allergies before and should be able to handle it. They had special sanitary wipes to take care of the highchair and table area, and could prepare her food separately. When we arrived at the restaurant, I immediately sought the manager out and we discussed everything again. She made sure to talk to our waitress in our presence, and she also talked to the cooking staff.
How did the evening go? Well, it didn’t help that the Allergy Babe didn’t get a nap earlier in the day. She also wanted to run around the restaurant. And that would be the source of our stress that evening. I actually wasn’t overly concerned about feeding her dinner, which was a plain chicken breast cooked in vegetable oil in its own pan, plain baked potato, and steamed broccoli. The stress was that she would grab something from the table, touch an area we hadn’t cleaned with sanitary wipes, or pick up something from the floor. In addition, our extended family was warned not to come in contact with her if they ate something unless they washed up after, and we couldn’t be entirely sure everyone got that message or would remember it later.
So, after a few walks outside with Daddy, constantly asking for “Mommy, Mommy” and “up, up, up”, we tried dinner with her in Mommy’s lap. She had a lick of chicken, and about a teaspoon of potato. At which point, “down, down, down” was requested and denied, with resulting cries. Alas, it was not meant to be and we soon left. Thankfully, though, the food wasn’t the problem.
Wednesday, March 31, 2010
New Traditions
“Why is this night different from all other nights?,” is a question asked during the Passover Seder. This year, our Passover Seders were different for a few reasons. Due to the Allergy Babe’s allergy to wheat, eggs, and dairy, we did not celebrate with our extended families. This would have required travel, and staying in a house where we could not control the food. While our family accommodates us the rest of the year, with the added restrictions during Passover, it would have been too much to ask of them. So that meant for the first time ever, I prepared the Seder meals. We had not one, but two!
Traditionally, we usually start the meal with matza ball soup and hard boiled eggs. The Matza Balls and the eggs were off this years menu. In addition, we tried to eat as little matza as possible so as not to expose the Babe to the wheat. Here’s what I served for the seders:
First Night
Haroset
Chicken soup with vegetables
Turkey Breast
Potato Kugel
Candied Carrots
Steamed Broccoli
Lemon Sorbet
Chocolate covered cranberries
Second Night
Haroset
Chicken soup with vegetables
Brisket
Cooked carrots
Steamed broccoli
Oven Roasted potatoes
Tangerine Sorbet
Chocolate covered cranberries
I enjoyed both meals, and whatever leftovers were to be had. I rediscovered my ice cream maker, and am now in love with making homemade sorbets. It does require squeezing a lot of fruit, but the outcome is worth it. The following is the recipe for the Tangerine Sorbet.
Tangerine Sorbet
2/3 C sugar
½ C water
8 tangerines
2 lemons
1 orange
1. Make a simple syrup of the sugar and water (dissolve sugar completely). Then let the syrup cool.
2. Zest approximately 2 tsp from the tangerines. Juice fruit. Should be at least 3 cups of liquid.
3. Mix the syrup, fruit juices and zest. Chill for about 2 hours.
4. In an ice cream maker, mix liquid for 25-30 minutes. Freeze if not eating immediately.
Traditionally, we usually start the meal with matza ball soup and hard boiled eggs. The Matza Balls and the eggs were off this years menu. In addition, we tried to eat as little matza as possible so as not to expose the Babe to the wheat. Here’s what I served for the seders:
First Night
Haroset
Chicken soup with vegetables
Turkey Breast
Potato Kugel
Candied Carrots
Steamed Broccoli
Lemon Sorbet
Chocolate covered cranberries
Second Night
Haroset
Chicken soup with vegetables
Brisket
Cooked carrots
Steamed broccoli
Oven Roasted potatoes
Tangerine Sorbet
Chocolate covered cranberries
I enjoyed both meals, and whatever leftovers were to be had. I rediscovered my ice cream maker, and am now in love with making homemade sorbets. It does require squeezing a lot of fruit, but the outcome is worth it. The following is the recipe for the Tangerine Sorbet.
Tangerine Sorbet
2/3 C sugar
½ C water
8 tangerines
2 lemons
1 orange
1. Make a simple syrup of the sugar and water (dissolve sugar completely). Then let the syrup cool.
2. Zest approximately 2 tsp from the tangerines. Juice fruit. Should be at least 3 cups of liquid.
3. Mix the syrup, fruit juices and zest. Chill for about 2 hours.
4. In an ice cream maker, mix liquid for 25-30 minutes. Freeze if not eating immediately.
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