Food Allergy Support is now on Twitter. Follow us @FASupport. You may also follow our Tweets in our new global footer at the bottom of the page here at FAS!

Recent Posts

Pages: [1] 2 3 ... 10
Recipes & Cooking / Re: New allergy-friendly cookbook!
« Last post by Macabre on March 16, 2018, 05:46:36 PM »
The little rabbit?
Recipes & Cooking / New allergy-friendly cookbook!
« Last post by spacecanada on March 16, 2018, 01:55:55 PM »
Pātisserie Petit Lapin has released a new allergy-friendly cookbook!  It's only available in French, but if you can read French, it's available on their website as well as at Indigo.ca:

I'm waiting to hear back from the bakery to see if the recipes have a lot of potato and sorghum before I buy it.  (I'm still nervous about potato, and won't be allowed any extra potato for a while.) 
Main Discussion Board / Re: Allergy Testing
« Last post by spacecanada on March 15, 2018, 03:56:48 PM »
Both RAST and skin prick tests have similar rates of false positives.  Neither of them is overly accurate.  Some allergists prefer one test over the other, but most I know use skin prick testing first because it gives results within 15 minutes, versus several hours (or even days) for RAST testing.  Some allergists like to correlate both tests when an allergy is particularly difficult to diagnose, or if someone has sensitive skin that welts up easily from skin pricks, making it more difficult to read. 

If you are avoiding something with no reaction history to tat food, your allergist's office may even be able to book a food challenge after the skin prick test, so it is all done on the same day if the skin prick is negative. 
Traveling & Restaurants / Re: Allergy-Friendly Restaurants in the Boston Area
« Last post by Mezzo on March 15, 2018, 03:05:56 PM »
The Union Oyster House is good for peanut allergies. The chef has that allergy.
Main Discussion Board / Re: Allergy Testing
« Last post by ctmartin on March 15, 2018, 03:03:27 PM »

Agreed, Space, and that was my fault having our ped write the previous order.  However, my question is, given the inaccuracy of the that test (I never knew there was that high of a percentage of false positives), I'm wondering if it is even worth testing the things we are concerned about!?  Or maybe instead of RAST doing skinprick instead would be beneficial?
Main Discussion Board / Re: Allergy Testing
« Last post by spacecanada on March 15, 2018, 02:38:36 PM »
Your allergist should only order RAST testing for the foods you are concerned about. That way, you don't get a bunch of meaningless numbers for foods you know are well tolerated.
Main Discussion Board / Allergy Testing
« Last post by ctmartin on March 15, 2018, 09:34:34 AM »

Hi, Everyone!

So, it's been a few years since my PN/Sesame allergic daughter has been tested, and we recently went to the allergist who suggested doing RAST testing.  On the one hand, I would like to see if her numbers for PN/Sesame have changed, or perhaps look at the numbers of things we have avoided (like TN/Shellfish) and maybe consider a challenge (we are going on a major trip abroad this summer and knowing that perhaps TN/Shellfish were safe for her would not necessarily see her consuming them, but see me not as uptight about the possibility of CC). 

HOWEVER, last time she did a RAST panel test (including environmental) she had a TON of false positives.  This, along with the prohibitively expensive cost, is making me reconsider, despite the peace of mind it *may* give me.  Ironically, when we did that test, some things that we avoid (TN/Shellfish) came back boarderline (class 0/1) and things like corn, soy, milk and wheat, which she eats on a regular basis, came back class 1/2!  Anyone have any thoughts on reliability of RAST tests and whether or not they are worth the headache?

Recipes & Cooking / Re: The Breakfast Thread
« Last post by Macabre on March 14, 2018, 04:25:59 PM »
We do that without the meat. We call it a McBagel. :)
Trying to distract myself today and I picked a movie that, of course, has food allergies in it. The movie is called Selfless, with Ryan Reynolds. The main character dies and his consciousness is placed in another body. His original self was allergic to peanuts and his new self buys and eats large quantities of peanut butter. The allergy is respected well enough, though the character jokes that he is already dying of cancer, he might as well order a PB&J when in a restaurant. They mention EpiPens and anaphylaxis when he is dying, as his death is staged to look like anaphylaxis. I found it kind of interesting, actually, how they integrated the allergy into the film without pointing too many fingers at it or blatantly making fun of it.  It was also nice that they featured a wealthy and prominent character with a food allergy, showing that it affects even the elite, not just the nerdy weak kid on the playground.

Anyway, my movie choice and timing were bad today, but thought I would share another instance of food allergies in a movie.
Recipes & Cooking / Re: The Breakfast Thread
« Last post by Janelle205 on March 13, 2018, 11:06:16 PM »
So, new favorite breakfast sandwich at our house, at least among those that can eat eggs.  I think that this would be hard to do without dairy, but you might be able to if you had a good substitute cheese that would melt well and help hold things together.  Could be made vegetarian as long as you are ok with dairy and eggs.

Safe bagel (I use everything bagels)
Butter/butter spread (I use Earth Balance soy free just because it is easier to spread out of the fridge)
Two eggs
Slice of cheese of your choice (I use pepper jack, colby jack or cheddar)
Breakfast meat of your choice, cooked through (I have used deli ham and bacon.  Canadian bacon or a sausage patty should work as well.)

Toast the bagel and spread with butter.

Spray a large pan with non-stick spray and heat for 30-45 seconds over medium heat.  Crack two eggs into the pan, keeping them as separate as possible.  Salt and pepper the eggs.  Add a bit of water to the pan for steam and cover until the whites are cooked.  Uncover.  Poke a small hole in the side of the yolk just to let it flatten a bit - I keep most of the yolk liquid.  Place the breakfast meat (if desired) on top of one of the eggs, and then top with sliced cheese.  Add a little bit more water to the pan for steam and cover just until the cheese is melted.  Flip the plain egg over on top of the egg with the meat and cheese, yolks towards the inside.  Place the eggs on the bottom half of the bagel and top with the other half.

My family (DH, DSD, my Mom and brother) prefer this cooked with the yolk still mostly liquid.  If DH is eating in the car or while working from home I will cook the eggs more for less potential mess, and you could definitely cook to your personal preference.  Everyone I have made it for likes it well enough that I can serve it for an easy quick dinner as well.

This is a pretty heavy, bulky sandwich.  DSD is a lighter eater, and prefers it with a less dense brand of bagel so she can finish it.
Pages: [1] 2 3 ... 10