Does it seem to you that our regulatory bodies in North America are having a hard time keeping up with all of the new science and studies regarding food allergies, Celiac disease and intolerances?

I subscribe to a multitude of publications on food allergies and intolerances along with updates from the food manufacturing world that are based all over the world so that I have an overview of both North American and International News.  I can barely keep up as every day I get information overload.  Publications that never used to pay any attention to food allergies/intolerances just a couple of short years ago now have a headline in each new document about testing, recalls, breakthrough studies and more.  But if I, who admittedly has a very vested interest both professionally and personally, can barely keep up, what about our government bureaucracies?

Case in point:  Health Canada issued a position statement in 2008 that informed those with Celiac disease and gluten intolerance that pure oats (uncontaminated by the harmful gluten in wheat, barley and rye) were suitable for most gluten free diets.  The statement also suggested that pure oats would be welcomed by gluten avoiders because of the great nutrition and enjoyment that pure oats would bring to gluten free diets.  BUT… (here’s the fun part) any product with pure oats is not allowed to be called gluten free in Canada.  We can’t even call our facility a gluten free facility to Canadians (Americans are another matter, but I digress) because that might imply that oats are gluten free, which is against the current labeling laws.

It means we must have separate packaging, separate brochures and, what I’m working on today, is separating our website into an American section and a Canadian section so that one set will meet Canadian laws while another set will meet US laws.  So how can Health Canada issue a statement saying 95% of those on gluten free diets can have pure oats on one hand but not allow a hint of “gluten free” to pass the lips of any Canadian manufacturer using pure oats?

The bottom line is an antiquated Canadian labeling law that specified that any item containing wheat, barley, rye or oats could not be called gluten free.  So while Health Canada has reviewed the latest in science regarding pure oats and gluten free diets, the wheels grind slowly and the labeling law is creaking along behind. 

We’ve been informed that there is a finally a light at the end of the tunnel that we hope is not an oncoming train.  At the Canadian Celiac Association’s annual conference in May, there is a seminar on the Sunday morning outlining the certification of pure oats and the possibility of gluten free oats labeling in Canada.  I will be at that seminar but I’m not holding my breath just yet (I’m getting cynical given that we’ve been riding this bandwagon of pure oats since April 2007).  Ideally, I do hope to be able to stop having a split personality when discussing pure oats (Canada) and gluten free oats (US).

But then what will I do with my time?  Maybe I can focus on supporting further changes to the labeling laws that differ between the 2 countries on natural regulations, sesame allergen labeling, trans fats, daily value of iron… ?  Hmmm, on second thought, I think I’d better go put more work in on writing those pages for the website separation.

Happy Friday! And we’ve got sunshine too!

There’s been much written recently about the “hysteria” of food allergies.  Granted, emptying an entire school bus because a peanut is found on the floor is a little over the top but there have been several editorials of late suggesting that food allergies are all in the heads of uptight suburban yuppies.  Scientific tests, studies and food allergy related deaths each year tell the real story but that hasn’t stopped many uneducated people from espousing otherwise.

When I first began Nonuttin’ Foods, a fair amount of education was necessary with our ingredient suppliers because 5 years ago, not all ingredient manufacturers had allergen control as part of their quality assurance.  I had to create forms for each supplier to fill out, ask a lot of questions and have good communication with the quality assurance and/or production managers of each supplier.  Over time though, it has became evident that I’m not the only one asking these questions and requiring specific answers; most suppliers now have their own forms and documented processes ready to go and can answer questions very quickly and concisely.

So imagine my surprise when one of our suppliers questioned our specifications when we refused an order today.  To clarify, our requirements for testing levels are specified with the Quality Assurance department, not the sales team, but when we say that the allergen in question must be negative to the limits of a particular test, we mean it.   So it was causing the sales person who was shipping the order some consternation (and extra work).  While I understand that extra work isn’t appreciated, being told that we should accept an ingredient because the testing was “pretty close” is just mind-boggling.   Note to Self:  Pick jaw up off the floor.

In the end, there are just some people who just don’t get it.  I only hope that all of the so-called hysteria publicity doesn’t stop the average person from being open to learning about what it’s like to walk in these shoes.

I’m glad to know that I’m not going crazy; well, not in one sense at least.  It had seemed to me that we’ve fielded many more sesame questions over the last couple of years and it seemed that sesame was an allergen that was present with 1 or more other food allergens, such as peanut or dairy.  My hunch has now been proven right.

At John Hopkins University School of Medicine in Baltimore, Robert Wood has indicated that their evidence shows that sesame allergies have grown the most of any food allergy in the last 2 decades and is now in the top 6-7 food allergens.  This statistic, gleaned from patient files over 3 years, was presented at the recent American Academy of Asthma and Immunology annual meeting.  You can read more about this article at:  http://www.medicinenet.com/script/main/art.asp?articlekey=98576 

Sesame is already listed in Canada as one of the top 10 food allergens and in the UK and Europe as one of the top 12 but the FDA is reviewing whether sesame should be declared in the US (it’s currently not in their top 8).   In my limited experience, I’ve found that many US parents of sesame allergic children aren’t aware of where sesame might be lurking beyond the obvious crackers and hamburger buns simply because manufacturers aren’t declaring it.  As the use of sesame becomes more common due, in part, to the growing ethnic food availability, it will be very difficult to avoid, particularly when used as a whole as opposed to paste.  Sesame testing for such tiny particulate matter can literally be hit and miss.

If these numbers are accurate, it would appear that sesame should be added to US declarations sooner rather than later. 

We just got back from spending Easter with my parents a couple of hours away from us on Northern Vancouver Island and my dad has become the ultimate grandpa in my daughters’ books.

As I mentioned in an earlier post, the girls are getting to the point where the Easter Bunny is no longer a big part of their lives and that has been a relief for me with no more searching for yummy allergy safe treats for our family.

So while I was winding down, grandpa was winding up.  Why?  Both of my girls play soccer and he found them a nut free chocolate soccer ball for Easter!  It’s amazing:  full size, lifelike “patches” on the ball including multicolored where darker chocolate has been added for decoration, made in Canada and clearly marked as nut free.  While one daughter wanted to take it to school, the other is taking pictures to show her friends on her ipod.  They haven’t even broken into it yet as they’re so amazed at this chocolate creation.

So while the Easter bunny may have been on the way out this year, grandpa has enough mileage with the girls to last an awful long time.

I mentioned in an earlier post that we were finally hitting the time when our allergic  child was scheduled to begin the Foods portion of her grade seven rotation and we had not yet decided whether that was going to be a viable option for our child.

These  new situations as allergic children grow up bring back all of that anxiety of just how much we can trust someone else with the life of our child and, now that she’s 12, the emotional and social aspects of dealing with a life threatening food allergy in school.

Thankfully, we’ve always had great support at school from school administration, staff, and other families and students with very little controversy.  Unfortunately, that doesn’t stop me from having sleepless nights imagining what might happen.  These are anxieties my husband and I try very hard not to pass along to our child but even hiding those often unfounded fears from her can be stressful itself.

Our meeting went very well and included the principal, the home ec teacher and our child.  A great bonus was that the home ec. teacher has a grown up daughter who has severe lactose intolerance which does not respond to lactaid pills so she’s known a lifetime of avoidance of dairy.  Life is always so much easier as an allergic parent when who you’re talking to has walked in your shoes, even slightly.

So we’re going ahead!  A stove will be set aside for my child, I’ll be sending in utensils and baking equipment which will be kept in a sealed bin we provide and washed only by my child and her baking partner.  In addition,  my child’s baking partner has a brother with peanut allergy so this will allow that child to bring home safe class projects to share with her family.  The teacher will be providing me with all of the term’s recipes and I’ve offered to purchase the items we’ve deemed as unsafe due to bulk purchase and/or possible cross-contamination.

I’m thrilled and my child feels comfortable. Whatever extras we may need to do to make this work is nothing compared to the freedom of being (generally) like the other kids.  As Mastercard says, that’s priceless.

Holidays where chocolates play a large part are a nightmare for food allergic parents.  The beautiful Easter displays in stores and supermarkets are a huge disappointment as you start reading all the pretty packages only to come away with either nothing or a pathetically small amount of options.  And if you’re trying to find chocolates for Passover too you’d be pretty lucky to find anything that worked.

When my girls were little, we were lucky enough to be nearby Twin Cove Confections, a Victoria based nut free chocolate company that made delectable truffles and bunnies with homemade toffee bits and marshmallows inside .  Like many small allergy friendly companies, it was a company run by two sisters who had family members with food allergies and was generally sustained by their big hearts, not the money it generated.  Unfortunately, last year one of the founding sisters died of cystic fibrosis and  the decision was made to put the company to rest as well.  For the time that the company was running, there were a lot of us grateful allergy parents who were thrilled to find delicious and beautiful options.

Around the same time, my allergic (and youngest) child found out that that the Easter Bunny was not who she thought he was and the pressure was off to come up with chocolates every year.  Instead, being 12 an 14, my girls are now thrilled to have other more grown up goodies instead:  itunes certificates, pajamas, etc.  So while I miss the days of little ones joyously running around hunting for safe chocolate eggs, I certainly don’t miss my annual hunt for Christmas, Valentines Day,  and Easter treats.  Goodbye Easter Bunny!

At the beginning of the year, I met with my allergic daughter’s principal and the home ec. teacher to discuss how my daughter could take part in the Foods portion of home ec.  We ended up putting off the final details since her rotation for foods wasn’t happening until spring.

Now we’re scrambling because she is scheduled to start home ec. classes shortly so principal, teacher, parents and child are meeting next week.  I am torn with what to do.  My liberal side wants to have my child be able to partake in the classes and feels that special needs can and should be accommodated.  My conservative side says not to.  My child wants to participate but isn’t sure that she’ll feel safe enough to eat the food that she creates due to the potential of cross contamination from other classes in there.  I don’t know if we’ll be able to overcome the cross contamination or comfort issues.

I know that if she participates but then doesn’t feel comfortable eating the food, she’ll hold it together at school but will completely fall apart at home due to the unfairness of watching everybody else eat their delicious creations; and rightly so.  Her art teacher said he’d love to have her back in art during the food portion (she’d then do sewing with the rest of the class) and she is happy to know that she’s got an alternative she loves.

So… do we  work hard to make the entire room allergy friendly and she feels safe OR do we work hard to make the entire room allergy friendly and she’s still not comfortable?  Does she eat the food or doesn’t she?  Does she do the food portion at all?

A friend once told me that parenting doesn’t get easier as children grow up, it’s just different and she was right.  I no longer have to worry about my daughter putting something in her mouth like I did when she was an allergic toddler but now the emotional and social ramifications of segregating are a much bigger part of the picture.