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Recipes & Cooking / Re: What's for Dinner?
« Last post by SilverLining on January 13, 2019, 02:58:27 PM »
Mary, we are making this tonight. We changed from our original cooking.

We now do

High pressure - 20 min
NR - 15 min

I need to update where I store my recipe.
Recipes & Cooking / Re: What's for Dinner?
« Last post by MaryM on January 13, 2019, 08:33:55 AM »
Recipes & Cooking / Re: What's for Dinner?
« Last post by SilverLining on January 13, 2019, 08:05:58 AM »
This is what we do in IP

Put a dry rub on the ribs...I just mixed some spices I though would be good. Put 1 cup apple cider and about 1/2 cup water in pot with insert in bottom.  Put ribs in and then put in some bbq sauce.  Cooked on high pressure for around 35 min.

I use apple juice, and QR.

Then cooked either in oven or bbq with bbq sauce.
Recipes & Cooking / Re: What's for Dinner?
« Last post by MaryM on January 13, 2019, 07:53:25 AM »
I have yet to try ribs in the IP.  O made some for New Years in the oven and DD has decided she likes them (unsauced).  Maybe I will get some next time they are on sale and try them in the IP.
Recipes & Cooking / Re: What's for Dinner?
« Last post by SilverLining on January 13, 2019, 06:50:40 AM »
We still canít order pizza. I have found some safe frozen, but they are nothing compared to my homemade. Although since we made calzones, we havenít gone back to pizza.


Tonight we are doing ribs. Itís become a favourite since we git the IP.
Main Discussion Board / Food Allergy in Adults
« Last post by GoingNuts on January 11, 2019, 05:21:42 PM »
Food Allergies Common in U.S. Adults

By Linda Carroll
January 08, 2019

(Reuters Health) - More than 10 percent of American adults are allergic to at least one food, a new study suggests.
Among more than 40,000 adults surveyed, 10.8 percent reported the kinds of severe symptoms that are consistent with a food allergy, and another 8.2 percent said they believed they had food allergies, but their symptoms suggested other causes, according to the January 4 report in JAMA Network Open.

"The main message from the survey is that one in five adults have some kind of food related conditions that are causing them to avoid certain foods," said Dr. Ruchi Gupta of Northwestern University's Feinberg School of Medicine and the Ann & Robert H. Lurie Children's Hospital of Chicago. "And one in 10 has what looks convincingly like a food allergy - and of those, only half are getting a proper diagnosis by a physician."
To take a closer look at food allergies in adults, Gupta and her colleagues turned to two internet-based panels of people who have agreed to fill out surveys for a small remuneration: the AmeriSpeak panel and a panel put together by SSI Dynamix, a market research company. All told, 40,433 US adults completed the food allergy survey, for which they received $5 each.
Those deemed to have a food allergy had least one convincing food allergy symptom, which meant a severe reaction involving the skin or oral mucosa, gastrointestinal tract, cardiovascular or respiratory tract.

People who didn't have these reactions were assumed to have a food intolerance, such as celiac disease or lactose intolerance, or a non-allergy mediated reaction in the mouth.
Among those who were determined to have a food allergy, 48 percent reported developing at least one of their allergies in adulthood, while 26.9 percent developed food allergies only in adulthood. The most common foods causing allergies in these adults were shellfish, milk, peanuts, tree nuts, and fin fish.
Fewer than a half of the people with food allergies, 47.5 percent, said they had gotten a diagnosis from a physician, 38.3 percent reported they had been to the emergency room for a life-threatening reaction, while fewer than one quarter, 24 percent, said they had a prescription for epinephrine to be used in case of a severe reaction.

While Gupta had occasionally heard adults saying they used to be able to eat a food like shellfish, but had to give it up because of severe reactions, she was most surprised that among those with food allergies, "almost half reported developing at least one food allergy as an adult. That's a big number."
Food allergies haven't been studied much in adults, so "I think this is a really important article," said Dr. William Reisacher, director of allergy services at NewYork-Presbyterian/Weill Cornell Medicine in New York City. "There was definitely a need for a study like this. The results are very compelling. It was thought that maybe four to five percent of adults had food allergies. This is double that."
Reisacher was also surprised at how many people had developed food allergies in adulthood. "I think this will give a lot of people pause," said Reisacher, who was not affiliated with the new research. "It makes you wonder what is happening in adults causing all these allergies."
The fact that fewer than a quarter of those with food allergies had a prescription for an EpiPen to deal with life-threatening reactions is concerning, Reisacher said. "One of the most common places for accidental exposure is restaurants," he said. "The majority of people who die from food allergy are actually aware of what they are allergic to."
The new study "points to the fact that this is not something that receives a lot of attention and it needs to receive more attention," said Dr. Corinne Keet, an allergy specialist at the Johns Hopkins Children's Center in Baltimore. "We think of food allergies as a childhood disease and clearly there are a lot of adults who have food allergies and their management and treatment may be different from children's."
"What's also important is the number of adults--and children--who think they have food allergies and don't," said Keet, who was not involved in the new study. "Almost half of the people who thought they had food allergies in this study did not. That's a lot of people on unnecessary elimination diets that could have consequences in terms of cost, worry and nutritional impact."

Keet wasn't surprised that few people had an EpiPen prescription. "They think they are not at risk if they follow a restriction diet," she said. "And EpiPens are expensive and you need a doctor prescription every year. So I'm not surprised they don't have them, even though they should."
SOURCE: http://bit.ly/2RBJYiU
JAMA Netw Open 2019.

Reuters Health Information © 2019
Cite this article: Food Allergies Common in U.S. Adults - Medscape - Jan 04, 2019.
Main Discussion Board / Re: Living with Food Allergies, 2013 and on
« Last post by spacecanada on January 11, 2019, 04:11:43 PM »
Why does it seem like I'm always the one pointing out cross contact concerns and labelling misinterpretations in my local allergy groups?  Am I just over-cautious and worry about everything, or do people just not want to know?  I've been scolded a few times for being too dramatic when citing 'nut-free' on a label doesn't mean it's made in a nut-free facility or on nut-free lines, and to always double check with the manufacturer.  Or, when that non-dairy frozen dessert is being served in the same machine as one that is milk-based, cc is a huge concern - you can see it very blatantly happening.  Or, when a restaurant says an item is 100% nut-free but they use plenty of nuts in their kitchen - I'd want to question how it was made and handled to ensure it really was nut-free... but others trust the claim, assuring me that the restaurant would know to take precautions to make that claim... but do they, really?  I never tell people they are wrong, just point out things to consider - like was that item made in a shared blender with nutty salad dressing? 

I realise comfort levels and risk tolerances vary, and I often mention that, and to consult their allergist for advice, but it's like some people get snarky with me for being too cautious.  But am I being too cautious?  Maybe I've had too many bad experiences to traces, so-called cleaning protocols, and mix ups over the years.  Maybe it's my PTSD from anaphylaxis to one of those 'supposed to be 100% safe' items.  I don't know.  I am tired from educating people today.  Time for a break.

I guess I'm just venting here today.  Educating people about allergies, even those with allergies, is hard.  :banghead:
Recipes & Cooking / Re: What's for Dinner?
« Last post by MaryM on January 11, 2019, 03:02:56 PM »
I made pizza dough for the first time in years.  I think that DS outgrew dairy 3 years ago, its been that long.  Much easier to just order, lol.  I am also making some chicken cutlets in the air fryer so if anyone wants a chicken parm pizza they can add some.  DD will probably opt to have something else.  I am going to put peppers and spinach on mine and not too much cheese.  Trying to be better about my diet.
Main Discussion Board / Re: New Banner
« Last post by PurpleCat on January 08, 2019, 06:05:42 PM »
Tried that, no luck.  Interesting though, after clearing it, the home page was secure until I logged in and now it is no longer secure and it is the old banner.  Should I change something here in my profile?  I've never updated anything in it.
The ones I'm looking at are Sugar Bear Hair Vitamins and Hair, Skin & Nails.. Waiting one emails/call backs.
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