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Frequently Asked Questions
General Information
Personal Coaching
Safe Suppers Dining Club
Consultation for Schools & Businesses
A: People
with food allergies have an allergic reaction when they come in contact with
certain foods. Technically, an “allergy” is defined by a histamine response
within the body, overreacting to the protein in the food as a foreign agent
that needs to be purged. An anti-histamine medication can often stop an
allergic response if it is not too severe. Twelve million people in the Unites States have food allergies. This is the most serious of food responses, and can result in anaphylaxis. People with severe food allergies are advised to carry epinephrine (adrenaline) injectors in the even of contact with their allergen, and must practice strict avoidance. It is estimated that more than 150 people die annually in the US from anaphylaxis to food.
A: According to the
American Academy of Allergy, Asthma & Immunology, approximately 12 million
Americans suffer from food allergy, with 6.9 million allergic to seafood and
3.3 million allergic to peanuts or tree nuts. In fact, the problem of food
allergies is growing. Food allergy among children under the age of 18 increased
18% percent from 1997 to 2007. Peanut allergy among young children doubled
between 1997 and 2002. There are eight foods
that account for 90% of the allergic reactions and food intolerance responses:
- cow's milk
- eggs
- peanuts
- tree nuts (walnuts, almonds,
cashews, pistachios, pecans, etc.)
- wheat
- soy
- fish
- shellfish
Other common foods
that cause immune responses such as food intolerance and food sensitivities are
yeast and corn.
A: People with food
intolerance usually lack the proper enzymes to digest certain foods. The most
common form of this is lactose intolerance – 3 out of 4 people are unable to
digest the sugar found in dairy products. For the lactose-intolerant, there are
lactose-free products, and pills that can be taken to supply the missing
enzymes and aid in proper digestion. For those who are
intolerant to other kinds of sugars or proteins (such as gluten), dietary avoidance is often the
best or only practice.
A: Those with food
sensitivities demonstrate some kind of negative response to ingesting certain
kinds of foods. Because there is no histamine response, it is not technically
an allergy. Because enzymes are in the body, it is not technically intolerance.
That notwithstanding, those suffering from food sensitivities often suffer from
auto-immune responses upon eating their problem foods.
A: There is no cure for
food allergy, food intolerance and food sensitivity. Often, the only treatment
is strict avoidance of the problem foods. For this reason, preventing the
occurrence of food intolerance is necessary. Most food sensitivities,
intolerance and allergies are hereditary. If the parents must avoid a certain
kind of food, it is more likely that their offspring will as well.
- Everything in moderation. Try to
vary and rotate the diet as much as possible, and avoid eating the same
things over and over again.
- Avoid overly-processed foods and
fast food. Try to choose foods that list ingredients in plain language.
A: Celiac disease is an autoimmune disorder. In people with celiac
disease, the body responds to gluten, the protein that comes from
certain grains, by causing damage to the small intestine. Specifically,
the body’s immune system reacts to the gluten by causing inflammation
of the lining of the small intestine, leading to malnutrition and other
conditions. Other terms for celiac disease are celiac sprue,
non-tropical sprue, and gluten-sensitive enteropathy.
There are over 100 different symptoms that people with the
disease may show. Some people are entirely without symptoms, while
others can have chronic fatigue, abdominal pain, weight loss,
malnutrition, anemia, diarrhea, and other gastrointestinal problems.
Symptoms that are not gastrointestinal include depression, bone
weakness, dermatitis herpetiformis (DH), and possibly increased risk of
certain cancers. These symptoms, clinical manifestations, and increased
risk of cancer, as well as the actual damage to the intestine, resolve
after gluten is removed from the diet. ingredients in plain language.
A: Celiac disease is an autoimmune disease. Gluten causes a reaction
that triggers the body to attack itself, specifically, the lining of
the intestines. If you have a gluten or wheat allergy, the body
launches an exaggerated response to the gluten or other wheat (cereal)
proteins, but the damage to the small intestine is mild. Some symptoms
of celiac disease and gluten or wheat allergy are the same, but often
times an allergy will result in immediate, life-threatening symptoms,
such as swelling and hives. Gluten intolerance is simply
when an individual has undesirable symptoms when he or she eats gluten,
but does not have celiac disease (which leads to destruction of the
small intestinal villi, autoantibodies to tissue transglutaminase and
the many other symptoms and complications described in this chapter).
Although symptoms can be very bothersome, there is no inflammation or
damage to the intestine with gluten intolerance.
Q: What is Safe Suppers?
A: Safe Suppers is a dining club. Safe Supper events are organized by Food Sensitivity Resources at restaurants that have passed our assessment process, proving that they are capable of welcoming guests with manageable food allergies, intolerance, and sensitivities. We gather together for an allergy-friendly (based the needs of attendees), three-course, pre fix meal, relax, and have fun! Before you can join us, please email us to register.
Q: What makes FSR different from other consultation/training organizations?
A: The consultation and training services from FSR stand out when compared to similar programs in three major ways:
- Other programs only address EITHER food allergies OR intolerance (specifically gluten intolerance or Celiac Disease). FSR will address BOTH with you, in addition to food sensitivities.
- Your services from FSR will be custom-tailored to meet your specific needs; most other programs are a one-size-fits-all package.
- As a part of our services, FSR conducts a FREE on-site assessment (travel costs may apply), which will include your kitchen and food service areas. On-site visits are generally not an option with other programs.
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