Tag Archives: New Food Allergy

Magic words to get anyone to take your allergies seriously

In relation to my peanut and tree nut allergy

I am a 27-year-old adult with life threatening allergies and I carry my epinephrine auto-injector everywhere I go. When I’m out with friends or family at restaurants it is very important that I communicate the severity of my allergies to servers and to the chef(s) or management. It is more and more common that restaurants and pubs ask about food allergies before patrons need to mention them, which is accommodating and proactive. Still, it is vital to impress upon the wait staff the severity of the allergies, so the chef can comment on whether or not various meals or parts of the kitchen are allergen friendly. As well, it is not only when I am out on the town when I find the need to mention the seriousness of my allergies; it can also be when I am at a friend’s house for dinner, or even at my own house with my family.

It was not easy learning how to broach the subject of my allergies. I recall visiting a friend who had put out a vegetable platter to which I had to politely refuse. She asked why, and I explained my allergy. Following up, she asked what happens when I eat raw fruits and vegetables, to which I said “I die”. The whole room fell silent, and I realized that everyone either thought I was being over dramatic or that my allergy was so severe that I couldn’t even be in the same area code as an allergen. I then explained that my body may go into what is called “anaphylactic shock”, and helped them understand the severity of my allergy better. This was when I learned that there is a fine line between over-dramatizing allergies and downplaying them. At a restaurant or a friend’s house it is important not to scare people with the thought of a life-threatening allergy, but it could even be less effective to undercut their severity.

I have learned that there are two or three phrases, which I commonly use now, that portray the quality of my allergies without creating a panicked environment: “life-threatening”, “anaphylactic”, and “serious” allergies.

Surprisingly, another method that has worked effectively to communicate the danger of my allergies is simply having my auto-injector visible on the table. It is nearly a habit of mine that when I sit down at a desk or at a restaurant table, I empty my pockets of my wallet, cell phone, keys, and auto-injector. I do this for comfort and to avoid losing one of these valuable items in the crack of a seat or onto the floor. One time at a restaurant a server noticed this ritual, and immediately asked me what I was allergic to. They seemed concerned to obtain accurate information too. This method worked unusually well, but personally I don’t like being the centre of attention, so I have stopped doing this as often.

In relation to my other allergies

I have found different experiences with my common allergies compared to my uncommon allergies. I have a severe form of what’s called “Oral Allergy Syndrome”, where my body confuses fruits and vegetables with tree pollen. Many people have an allergy to one or two fruits or vegetables and when they eat these, they experience a mild throat irritation or scratching. I have a severe form of oral allergy syndrome and when my mouth and throat are exposed to any raw fruit and any raw vegetables, there is profound swelling which can lead to airway compromise. Peanut, tree nut, gluten, and milk allergies are fairly well publicized in the media, and I find restaurants usually understand that these are serious. Raw fruits and vegetables on the other hand are less commonly life-threatening allergies, so it always comes as a surprise to my server. I usually avoid fruit and vegetables in a restaurant because servers invariably mention, “How cooked do they have to be.” Since this is so often subjectively interpreted, I don’t risk it. It is not always known whether or not they understand the severity of these more uncommon allergies. I’m sure this is not limited to my allergies, but other adults with other less common allergies as well. It is important to approach these allergens as you would any common allergens when communicating them to others and understand that there may be some surprise and discussion about these allergens.

Overall, a useful method to ensure the severity of an allergen is communicated effectively, I remember to use a calm demeanor, language such as “serious” or “life-threatening”, and avoid dramatizing or underplaying an allergy.

– Fraser K.

Advertisements

Learning to Accept my Allergies as an Adult

Some of my earliest memories are of sitting at the Tim Horton’s coffee shop with my parents, enjoying a peach juice and a sprinkle donut. Or an iced tea and a bagel. Or my personal favourite: a milk and an oat cake. Whatever the occasion, our trips always involved a delicious, warm, baked good– one made with wheat, of course.

Whenever I had an important decision to make, my parents would, and still do, take me out for coffee. From applying for University, accepting my first job offer, and now planning my wedding, all of my most meaningful life decisions have been made over a cup of coffee and a treat.  But all that got a little more complicated recently.

I was diagnosed with a severe wheat allergy at the age of 30 after an anaphylactic reaction sent me to the hospital during a wintry run. After living with this allergy for three years, and having a second allergic reaction just a few weeks ago, I have been forced to redefine my identity and my relationship with food. What does it mean when I can’t eat the same food as my family and friends around the dinner table? How does it feel when I have to refuse a piece of cake at a birthday party or a treat at work for the hundredth time?

To be honest, it’s hard and I am still learning to accept that this allergy is something I will have for the rest of my life. Adjusting to a severe allergy as an adult isn’t easy. After my first reaction three years ago, I thought maybe it was just a fluke, despite my allergy tests showing a strong reaction to wheat. After my second reaction just a few weeks ago, a result of being served a contaminated dish while eating out, my allergy is literally all I think about.

I don’t often mention the ways that having an allergy has changed my life, beyond just having to say no to foods containing wheat. It’s changed the way I am able to enjoy food with my family at home, out in social settings with my friends, and most of all, the way we cook at home. To be honest, I can’t remember the last family function we had where I was able to just eat the same thing as everyone else. Coming from a large, traditional Italian family, most of our staples like pasta, pizza, paninis and most desserts are foods that I’ve either had to modify, or just stop eating. Wheat-free pasta is fairly simple to find, but a wheat-free cannoli is something I’ve yet to enjoy.

Recently, I attended my sister’s wedding and her gorgeous, three-tier banana chocolate chip wedding cake with fondant icing (my favourite) was completely off-limits for me, and to be honest, it made me a little sad. Not to mention the cheese tortellini with mushroom cream sauce and all the appetizers. Her venue was incredibly accommodating and made me a completely wheat-free meal, that was delicious by the way, but that didn’t stop me from feeling a bit left out or disappointed that I couldn’t enjoy everything that was on her beautifully curated menu.

With my own wedding coming up, it makes me kind of sad to think that I will have to have a “special meal” different from what my guests are eating. While I know that serving the Italian staples are a must, I just hope that whichever venue we choose will do their best to create similar dishes for me that don’t make me feel left out of my own big day. More on wedding planning with an allergy coming up in my next blog!

I know that accepting my allergy, and making safe food choices, even if that means feeling left out sometimes, is something that I have to accept. I also know that many restaurants and bakeries are targeted towards wheat-free living and even offer full menus that are completely wheat-free. Luckily, I live in Toronto where places like this are never too far. These days, our weekend trips to Tim Horton’s have been replaced by a stop at our favourite gluten-free bakery around the corner from our condo. While they don’t serve old-fashioned glazed donuts, they do make a mean lemon poppy seed muffin.

-Jenna

Hello new Food Allergy, my old friend

Cropped image of woman comparing products in shop
Double checking ingredient listings for your new (and old) food allergen is very important!

As many people who are at-risk for anaphylaxis may know, food allergies are something that can be both grown into and grown out of. In the best of cases people are able to effectively “grow out” of their food allergies, allowing them to be able to live with fewer dietary restrictions. However, sometimes people can attain new allergies throughout their lifetime causing them to go through the learning process of adapting to and becoming more aware of a new allergen.

I have been lucky enough to grow out of a few food allergies such as egg, shellfish, and seafood. About 8 years ago, when I was 16 years old, I had a mild allergic reaction to a hot dog I ate at a restaurant. I developed hives around my mouth part way through my meal. Knowing that none of my other allergens (peanuts and tree nuts) were in the food I was confused as to why I was reacting this way. I made an appointment with my allergist and explained what had happened. After thinking about it further I could remember times growing up where I would eat meatballs or chicken fingers and complain about the food being spicy because I had a strange feeling in my throat. Looking back, it was probably a mild allergic reaction because right away my allergist knew what I reacted to: soy protein isolate. This is a man-made manipulation of soy that is used as a filler in many reformed and frozen meat products. My allergist had found that many of his young patients with peanut allergies also had an allergy to soy protein isolate. He performed the skin testing and the hive was about two times the size of the one for peanuts!

At that time, I had a lot of difficulties adapting to this new allergy since soy protein isolate was a newer and less well known ingredient in many foods. I found new products popping up all the time that contained it: salad dressings, cake mixes, fruit juices, and sauces. It is coming up in more and more places as it is a cheap way to boost the protein content and help bind products together. This was very challenging for me as I had to look for new words when reading labels on everything I ate. At 16 years old I had a good idea of what foods were safe in regards to my nut allergies but soy protein isolate is so unpredictable that to this day I double check ingredients constantly on new foods because I never know where I will find it!

Growing into an allergy can be quite difficult as it presents new challenges with finding safe foods, eating out, and all the other difficulties one at risk for anaphylaxis finds in life, at a time when you thought you had things under control. Although it can be tough, it has also helped me to become even more careful with the allergies I have had my entire life and make me that much safer when it comes to managing my allergies.

Lindsay S.