Posts
Although living with a food allergy can be a very daunting and difficult task, as you empower yourself with
knowledge and skills, you truly can embrace and savor life, in spite of your food allergy. Enjoy! (For more free
recipes, visit: www.milkallergycompanion.com)
DOTIE’S CHOCOLATE CAKE
3 c flour
2 c white sugar
6 T cocoa (unsweetened)
2 tsp. baking soda
2 tsp. baking powder
2/3 c vegetable oil
2 c water
2 T distilled white vinegar
2 tsp. vanilla extract
1/2-3/4 tsp. salt
In large bowl mix all dry ingredients. In
another bowl mix all wet ingredients.
Add to dry ingredients. Beat until
smooth. Bake in a greased 9” x 13” pan
at 350° F. for 20-25 minutes, or until
toothpick comes out clean. Top with
desired frosting. Yield: 10 - 12 servings
COCOA BUTTER CREAM FROSTING
1/3 c soymilk or rice milk
1 tsp. vanilla
6 T dairy-free margarine
2 2/3 c confectioner’s sugar, sifted
1/2 - 2/3 c cocoa powder
Cream dairy-free margarine in small
mixer bowl. Add cocoa and
confectioner’s sugar alternately with
soymilk. Beat to spreading consistency
(additional T of soymilk may be needed.)
Blend in vanilla. Yield: 2 cups frosting
STRAWBERRY BALSAMIC SALAD
3 T olive oil
2 T Balsamic vinegar
1 T honey or sugar
1/4 tsp. salt
Dash of pepper
1/4 tsp. poppy seeds
8 c spring salad mix (baby greens)
1/3 c roasted almonds, sliced
2 green onions, sliced
2 c strawberries, washed and sliced
In a small bowl, whisk together oil,
vinegar, honey, salt, and pepper. Set aside.
In a salad bowl, combine spring salad
mix, almonds, onions, and strawberries.
Pour dressing mixture over salad just
before serving. Yield: 6 servings
BASIC SMOOTHIE
2 c pineapple juice
1 frozen banana
1 c blueberries, fresh or frozen
1 c strawberries, fresh or frozen
Ice, as needed
Combine the juice and fruit in a blender.
Blend until smooth. Add ice until
smoothie is at desired consistency (this
will not be necessary if all the fruit was
originally frozen – if smoothie is too
thick, thin with a little water
or juice). Yield: 2 - 4 servings Variations:
You can make any smoothie using the 2 c
pineapple juice and frozen banana as a
base. Replace frozen fruit with apples,
frozen grapes, raspberries, peaches,
mangoes, kiwi, oranges, pears, etc.
BANANA BREAD RING
1 1/2 c all-purpose flour
3/4 c sugar
1/2 c plus 2 T dairy-free margarine,
softened
1/3 c soymilk, regular
2 eggs
2 medium bananas, sliced
1 T lemon juice
1 tsp. baking soda
1/2 tsp. salt
1/2 c chopped nuts, divided in half
Place all ingredients except 1/4 c nuts
into a large mixing bowl. Mix well.
Grease the bottom and sides of a ring
mold with dairy-free margarine, then
sprinkle 1/4 c chopped nuts on dairy-free
margarine. Pour batter into ring mold
and bake at 350ยบ F for 40 – 50 minutes,
or until completely cooked on the inside.
(Test with toothpick). Let stand 5 minutes,
and then turn out onto plate. (Note: You
can also cook this in a loaf pan. Adjust
bake time as needed.) Yield: 8-10 servings
GREEK PASTA SALAD
1 pkg. (16 oz.) penne pasta
1/4 c olive oil
1 tsp. lemon juice
1 tsp. basil, dried
1 tsp. pepper
1 tsp. garlic salt
1 – 2 tomatoes, coarsely chopped
1 green bell pepper, coarsely chopped
1 onion, coarsely chopped
1 cucumber, coarsely chopped
1 c black olives, sliced
Cook pasta according to package
directions. In small bowl, mix together
olive oil, lemon juice, basil, pepper,
and garlic salt. In large bowl, combine
pasta, tomatoes, bell pepper, onion,
cucumber, and olives. Add oil
mixture. Stir to coat evenly. Chill before
serving. For more flavor, add Italian Salad
Dressing, if desired. Yield: 8 servings
Wednesday, June 24, 2009
Top 5 Ways to Have a Balanced Diet Without Dairy PLUS cooking tips
TOP 5 WAYS TO HAVE A BALANCED DIET WITHOUT DAIRY
Milk often fills an important nutritional
niche. It's rich in protein, vitamins and
minerals, and many toddlers will drink milk
even when they're not enthusiastic about
solid foods. Many families worry about
staying healthy and maintaining adequate
nutrition when they remove dairy products
from the diet. Happily, though, all the
beneficial components of milk are found in a
variety of common foods. Read on to learn
how to balance your milk-free diet.
1. Protein
Adults and teens require fifty to sixty grams
of protein daily. Children's needs range from
nine to 34 grams, depending on age. People
who eat meat even infrequently are likely to
far exceed their minimum protein needs. Six
ounces of lean ground beef has over 45
grams of protein. It's not difficult for
vegetarians to get enough, either. Great
vegetarian sources of protein include:
• Tofu (ten grams per serving);
• Legumes like kidney beans,
chickpeas, or nuts (seven to nine
grams per serving);
• Eggs (six grams per egg);
• Whole grains (quinoa has thirteen
grams per serving; wheat and oats
have six each)
2. Calcium
Calcium is a vital mineral for building bone
mass, and milk is a rich source. Adult
women have the highest calcium needs, at
1,000 to 1,500 mg per day, while children
require between 500 and 1,300 mg. There
are two ways to replace dairy calcium in the
diet. The first is to eat foods that have been
supplemented with calcium or to take
supplements. The second is to eat nondairy
foods that are especially high in calcium.
Here is a list of some good sources of
Calcium (Amount needed to consume listed
first; mg of calcium received listed second):
Fortified Rice Milk - 1 c - 300 mg
Fortified Apple Juice - 1 c - 300-350 mg
Calcium-fortified soymilk - 1 c - 350 mg
Calcium-fortified orange juice - 1 c - 350 mg
Oatmeal made with alt. milk - 1 c - 300 mg
Calcium-fortified cereal - 1 oz. - 200-300 mg
Collards, cooked - 1 c - 266 mg
Spinach - 1 c - 291 mg
Blackstrap molasses - 1 Tbsp. - 172 mg
Turnip greens, cooked - ½ c - 124 mg
Cowpeas, cooked - ½ c - 106 mg
Kale, cooked - 1 c - 90 mg
Broccoli, cooked - 1 c - 71 mg
Other veggies and most fruit - 1 c -10-60 mg
(List given by Anne Gibbens’ nutritionist,
www.loudounallergynetwork.org)
3. Vitamin D
Vitamin D is used in the body to help absorb
dietary calcium. Vitamin D deficiency can
cause serious disorders of the bones like
rickets and osteomalacia. These are very
rare disorders, however, since vitamin D can
be produced naturally by the body upon
exposure to the sun. Ten to 15 minutes per
day of direct sunlight is sufficient to prevent
vitamin D deficiency. Good nondairy
dietary sources of vitamin D include eggs,
fish, oysters, fortified cereals, and cod liver
oil.
4. Riboflavin
Riboflavin, or vitamin B2, is one of the Bcomplex
of vitamins vital for processing
carbohydrates in the body. It has recently
become popular as a treatment for migraine
headaches, as it has been clinically shown to
reduce their frequency. While riboflavin is
available in supplement form, it is not
particularly difficult to get vitamin B2 from
an otherwise well-balanced diet. The RDA
(recommended daily allowance) for
riboflavin is 0.5 mg per thousand calories
eaten on a daily basis. Leafy greens, sweet
potatoes, whole grains, and meat are good
sources. Some cereals and breads are
enriched with riboflavin as well.
5. Phosphorus
Milk is among the richest dietary sources of
phosphorus, a mineral that helps regulate
cell function in the body. It is a major
component of bones and teeth. Meat eaters
should easily get adequate phosphorus in the
diet without dairy; fatty fish, in particular,
are an efficient way to meet your phosphorus
needs. Vegetarians' best options for
phosphorus are legumes, which are high in
phosphorus but not absorbed as easily in the
body as the phosphorus found in animal
products. Another good source is bread,
especially if the bread has been leavened
with yeast.
Information taken in part from: http://
foodallergies.about.com/od/dairy/tp/
balanceddairy.htm
DAIRY-FREE
COOKING TIPS
It has been so much fun adapting recipes
and creating new ones that are dairy-free.
Here are a few tips you can use in adapting
your personal favorites:
• Try substituting rice milk or soymilk for
ordinary cow’s milk or buttermilk (for 1 c
buttermilk use 1 cup soymilk + 1 tsp. lemon
juice)
• Use dairy-free margarine or olive oil in
place of butter or regular margarine (Earth
Balance® dairy-free margarine (sold at
health food stores and some grocery stores) is
BY FAR the best dairy-free margarine I've
tried.).
• To substitute 1 can of cream of chicken or
mushroom soup in a recipe, take 1 T dairyfree
margarine and 1 T flour. Melt the dairyfree
margarine in a sauce pan. Add the flour
and whisk together. Slowly add 1 c soymilk
and 1 tsp. chicken bouillon (double check
label). Stir constantly over medium heat
until thick. This makes 1 can of condensed
soup. For cream of mushroom soup, add
chopped mushrooms at the end.
• To substitute a 12 oz. can of evaporated
milk, mix together 1 1/4 c water, 3/4 c + 1
T powdered soymilk and 1 1/2 tsp. dairyfree
margarine. Mix together over medium
heat until dairy-free margarine is melted and
mixture is smooth. Store in fridge. Use in
recipes calling for evaporated milk. (Note: A
lot of powdered soymilk has casein in it.
We’ve been pleased with Better Than Soy®
powdered soymilk.)
• In working with dairy-free cheeses, my
children have not liked any of the brands
we’ve tried. I’ve found it easiest to just go
without at this time. That said, I do
sometimes like using Tofutti’s Better Than
Sour Cream® and Tofutti’s Better Than Cream Cheese.
Milk often fills an important nutritional
niche. It's rich in protein, vitamins and
minerals, and many toddlers will drink milk
even when they're not enthusiastic about
solid foods. Many families worry about
staying healthy and maintaining adequate
nutrition when they remove dairy products
from the diet. Happily, though, all the
beneficial components of milk are found in a
variety of common foods. Read on to learn
how to balance your milk-free diet.
1. Protein
Adults and teens require fifty to sixty grams
of protein daily. Children's needs range from
nine to 34 grams, depending on age. People
who eat meat even infrequently are likely to
far exceed their minimum protein needs. Six
ounces of lean ground beef has over 45
grams of protein. It's not difficult for
vegetarians to get enough, either. Great
vegetarian sources of protein include:
• Tofu (ten grams per serving);
• Legumes like kidney beans,
chickpeas, or nuts (seven to nine
grams per serving);
• Eggs (six grams per egg);
• Whole grains (quinoa has thirteen
grams per serving; wheat and oats
have six each)
2. Calcium
Calcium is a vital mineral for building bone
mass, and milk is a rich source. Adult
women have the highest calcium needs, at
1,000 to 1,500 mg per day, while children
require between 500 and 1,300 mg. There
are two ways to replace dairy calcium in the
diet. The first is to eat foods that have been
supplemented with calcium or to take
supplements. The second is to eat nondairy
foods that are especially high in calcium.
Here is a list of some good sources of
Calcium (Amount needed to consume listed
first; mg of calcium received listed second):
Fortified Rice Milk - 1 c - 300 mg
Fortified Apple Juice - 1 c - 300-350 mg
Calcium-fortified soymilk - 1 c - 350 mg
Calcium-fortified orange juice - 1 c - 350 mg
Oatmeal made with alt. milk - 1 c - 300 mg
Calcium-fortified cereal - 1 oz. - 200-300 mg
Collards, cooked - 1 c - 266 mg
Spinach - 1 c - 291 mg
Blackstrap molasses - 1 Tbsp. - 172 mg
Turnip greens, cooked - ½ c - 124 mg
Cowpeas, cooked - ½ c - 106 mg
Kale, cooked - 1 c - 90 mg
Broccoli, cooked - 1 c - 71 mg
Other veggies and most fruit - 1 c -10-60 mg
(List given by Anne Gibbens’ nutritionist,
www.loudounallergynetwork.org)
3. Vitamin D
Vitamin D is used in the body to help absorb
dietary calcium. Vitamin D deficiency can
cause serious disorders of the bones like
rickets and osteomalacia. These are very
rare disorders, however, since vitamin D can
be produced naturally by the body upon
exposure to the sun. Ten to 15 minutes per
day of direct sunlight is sufficient to prevent
vitamin D deficiency. Good nondairy
dietary sources of vitamin D include eggs,
fish, oysters, fortified cereals, and cod liver
oil.
4. Riboflavin
Riboflavin, or vitamin B2, is one of the Bcomplex
of vitamins vital for processing
carbohydrates in the body. It has recently
become popular as a treatment for migraine
headaches, as it has been clinically shown to
reduce their frequency. While riboflavin is
available in supplement form, it is not
particularly difficult to get vitamin B2 from
an otherwise well-balanced diet. The RDA
(recommended daily allowance) for
riboflavin is 0.5 mg per thousand calories
eaten on a daily basis. Leafy greens, sweet
potatoes, whole grains, and meat are good
sources. Some cereals and breads are
enriched with riboflavin as well.
5. Phosphorus
Milk is among the richest dietary sources of
phosphorus, a mineral that helps regulate
cell function in the body. It is a major
component of bones and teeth. Meat eaters
should easily get adequate phosphorus in the
diet without dairy; fatty fish, in particular,
are an efficient way to meet your phosphorus
needs. Vegetarians' best options for
phosphorus are legumes, which are high in
phosphorus but not absorbed as easily in the
body as the phosphorus found in animal
products. Another good source is bread,
especially if the bread has been leavened
with yeast.
Information taken in part from: http://
foodallergies.about.com/od/dairy/tp/
balanceddairy.htm
DAIRY-FREE
COOKING TIPS
It has been so much fun adapting recipes
and creating new ones that are dairy-free.
Here are a few tips you can use in adapting
your personal favorites:
• Try substituting rice milk or soymilk for
ordinary cow’s milk or buttermilk (for 1 c
buttermilk use 1 cup soymilk + 1 tsp. lemon
juice)
• Use dairy-free margarine or olive oil in
place of butter or regular margarine (Earth
Balance® dairy-free margarine (sold at
health food stores and some grocery stores) is
BY FAR the best dairy-free margarine I've
tried.).
• To substitute 1 can of cream of chicken or
mushroom soup in a recipe, take 1 T dairyfree
margarine and 1 T flour. Melt the dairyfree
margarine in a sauce pan. Add the flour
and whisk together. Slowly add 1 c soymilk
and 1 tsp. chicken bouillon (double check
label). Stir constantly over medium heat
until thick. This makes 1 can of condensed
soup. For cream of mushroom soup, add
chopped mushrooms at the end.
• To substitute a 12 oz. can of evaporated
milk, mix together 1 1/4 c water, 3/4 c + 1
T powdered soymilk and 1 1/2 tsp. dairyfree
margarine. Mix together over medium
heat until dairy-free margarine is melted and
mixture is smooth. Store in fridge. Use in
recipes calling for evaporated milk. (Note: A
lot of powdered soymilk has casein in it.
We’ve been pleased with Better Than Soy®
powdered soymilk.)
• In working with dairy-free cheeses, my
children have not liked any of the brands
we’ve tried. I’ve found it easiest to just go
without at this time. That said, I do
sometimes like using Tofutti’s Better Than
Sour Cream® and Tofutti’s Better Than Cream Cheese.
Dairy Allergy Signs, Symptoms, and ingredient listings
Dairy allergy, or milk allergy, refers to any allergic reaction
caused by a component of cow's milk. The three
components of cow's milk that cause dietary reactions are
casein protein, whey protein, and lactose sugar. Casein and
whey are considered more likely to cause true allergies,
while lactose causes a well-known intolerance in many
adults (and some children) due to the body's lack of an
enzyme known as lactase.
CROSS-REACTIONS
Similar components to cow's milk are found in the milk of other
ruminants, including goats and sheep, so any patient with a dairy
allergy who is considering using other animal milk as a substitute
for cow's milk should talk to their allergist before proceeding.
DAIRY/MILK ALLERGY SYMPTOMS
Dairy allergies may appear with a wide variety of symptoms,
including hives (urticaria), eczema, chronic congestion, and
diarrhea. Lactose intolerance, like many other dietary intolerances,
causes gastrointestinal symptoms, such as bloating, cramping, and
diarrhea. As always, if you suspect you or your child has a food
allergy, contact your physician.
SPECIAL CONCERNS FOR INFANTS
Because dairy allergies are especially prevalent among babies,
parents with atopic families - that is, families with a history of
severe allergies - should discuss feeding options with their
pediatricians before delivery, if at all possible. There is some
evidence that nursing exclusively until six months and delaying the
introduction of solid foods until that time can help prevent the
development of allergies. Bottle-feeding families have a few
options for feeding infants who either have dairy allergies or are
considered to be at high-risk for developing them. The preferred
option, especially in families with a history of eczema, is formula
that is hydrolyzed, meaning that the proteins have been processed
to break them down. These formulas are often preferred to soy
because soy itself is a common allergen and hydrolyzed formula is
tolerated by more babies. Your doctor will help you select the
appropriate formula. Insurance can help defray the high costs.
FOODS/INGREDIENTS CONTAINING DAIRY:
“Butter, butter fat, butter oil, buttermilk, artificial butter flavor,
casein, caseinates (ammonium, calcium, magnesium, potassium,
sodium) cheese, cream, cottage cheese, curds, custard, Ghee, Half
& Half, hydrolysates (casein, milk protein, protein, whey, whey
protein), lactalbumin, lactalbumin phosphate, lactoglobulin,
lactose, lactulose, milk (derivative powder, protein, solids, malted,
condensed, evaporated, dry, whole, low-fat, milkfat, non-fat,
skimmed, and goat's milk) , nougat, pudding, rennet casein, sour
cream, sour cream solids, whey (in all forms including sweet,
delactosed, protein concentrate), yogurt, malted milk. The
following may contain milk products - flavorings (natural and
artificial), luncheon meat, hot dogs, sausages, high protein flour,
margarine, Simplesse ®” http://www.mda.state.mn.us/food/
safety/allergingred.htm Cheese, butter, yogurt, cream, kefir, sour
cream, and ice cream, unless specifically formulated to be dairyfree,
always contain milk. Milk is also present in many types of
processed food. Processed foods that are likely to contain dairy
products include chocolate, salad dressings, pastries, snack foods
with butter or cheese flavorings (even if they're artificial), soups,
and even canned tuna and deli meats. As with any food allergy,
never eat any processed food unless you have read the label, and
always be aware of cross-contamination risks from utensils or
surfaces where dairy products may have been prepared.
DAIRY AND LABELING LAWS
Dairy is one of the eight most common allergens in the United
States, and as such, current food labeling laws require that the
presence of milk be clearly marked on ingredient labels. However,
it's best to learn the myriad names dairy products appear on in
labels. While FDA laws require that the presence of milk be
marked in plain English, it's safest to rely on that in conjunction
with your own knowledge of dairy-containing ingredients.
PREVENTING LACTOSE INTOLERANCE
Lactose intolerance symptoms can be prevented, at least
temporarily, by replacing the lactase enzyme the body lacks. This is
done in one of two ways: through dietary supplements, which are
available over-the-counter, or by adding lactase directly to dairy
products. The latter is how lactose-free milk is made.
LIVING WITH DAIRY ALLERGIES
You'll find substitutes for milk products in many supermarkets and
health-food stores. Always check these for the presence of dairy,
however; some may include traces of milk and thus be unsuitable
for someone with allergies. With that caveat, try the many milk
substitutes on the market for baking, drinking, and cooking. Soy
milk, rice milk, and nut milks are but a few of the varieties
available, and each has different properties. Rice milk is low in
protein (so it acts quite differently than cow's milk in baking) but
has a mild taste; in its vanilla flavor it is delicious on cereal and
good for drinking plain. Soy milk and nut milks have a stronger
flavor and can work well in baked goods. Milk has a somewhat
outsized reputation as a nutritional powerhouse. However, with
planning, you can easily replace the nutrients in milk. Be especially
aware of calcium, protein, and vitamins A, D, E, and K, which are
found in abundance in dairy products.
Information taken from: http://foodallergies.about.com/od/
dairy/p/dairyallergies.htm
caused by a component of cow's milk. The three
components of cow's milk that cause dietary reactions are
casein protein, whey protein, and lactose sugar. Casein and
whey are considered more likely to cause true allergies,
while lactose causes a well-known intolerance in many
adults (and some children) due to the body's lack of an
enzyme known as lactase.
CROSS-REACTIONS
Similar components to cow's milk are found in the milk of other
ruminants, including goats and sheep, so any patient with a dairy
allergy who is considering using other animal milk as a substitute
for cow's milk should talk to their allergist before proceeding.
DAIRY/MILK ALLERGY SYMPTOMS
Dairy allergies may appear with a wide variety of symptoms,
including hives (urticaria), eczema, chronic congestion, and
diarrhea. Lactose intolerance, like many other dietary intolerances,
causes gastrointestinal symptoms, such as bloating, cramping, and
diarrhea. As always, if you suspect you or your child has a food
allergy, contact your physician.
SPECIAL CONCERNS FOR INFANTS
Because dairy allergies are especially prevalent among babies,
parents with atopic families - that is, families with a history of
severe allergies - should discuss feeding options with their
pediatricians before delivery, if at all possible. There is some
evidence that nursing exclusively until six months and delaying the
introduction of solid foods until that time can help prevent the
development of allergies. Bottle-feeding families have a few
options for feeding infants who either have dairy allergies or are
considered to be at high-risk for developing them. The preferred
option, especially in families with a history of eczema, is formula
that is hydrolyzed, meaning that the proteins have been processed
to break them down. These formulas are often preferred to soy
because soy itself is a common allergen and hydrolyzed formula is
tolerated by more babies. Your doctor will help you select the
appropriate formula. Insurance can help defray the high costs.
FOODS/INGREDIENTS CONTAINING DAIRY:
“Butter, butter fat, butter oil, buttermilk, artificial butter flavor,
casein, caseinates (ammonium, calcium, magnesium, potassium,
sodium) cheese, cream, cottage cheese, curds, custard, Ghee, Half
& Half, hydrolysates (casein, milk protein, protein, whey, whey
protein), lactalbumin, lactalbumin phosphate, lactoglobulin,
lactose, lactulose, milk (derivative powder, protein, solids, malted,
condensed, evaporated, dry, whole, low-fat, milkfat, non-fat,
skimmed, and goat's milk) , nougat, pudding, rennet casein, sour
cream, sour cream solids, whey (in all forms including sweet,
delactosed, protein concentrate), yogurt, malted milk. The
following may contain milk products - flavorings (natural and
artificial), luncheon meat, hot dogs, sausages, high protein flour,
margarine, Simplesse ®” http://www.mda.state.mn.us/food/
safety/allergingred.htm Cheese, butter, yogurt, cream, kefir, sour
cream, and ice cream, unless specifically formulated to be dairyfree,
always contain milk. Milk is also present in many types of
processed food. Processed foods that are likely to contain dairy
products include chocolate, salad dressings, pastries, snack foods
with butter or cheese flavorings (even if they're artificial), soups,
and even canned tuna and deli meats. As with any food allergy,
never eat any processed food unless you have read the label, and
always be aware of cross-contamination risks from utensils or
surfaces where dairy products may have been prepared.
DAIRY AND LABELING LAWS
Dairy is one of the eight most common allergens in the United
States, and as such, current food labeling laws require that the
presence of milk be clearly marked on ingredient labels. However,
it's best to learn the myriad names dairy products appear on in
labels. While FDA laws require that the presence of milk be
marked in plain English, it's safest to rely on that in conjunction
with your own knowledge of dairy-containing ingredients.
PREVENTING LACTOSE INTOLERANCE
Lactose intolerance symptoms can be prevented, at least
temporarily, by replacing the lactase enzyme the body lacks. This is
done in one of two ways: through dietary supplements, which are
available over-the-counter, or by adding lactase directly to dairy
products. The latter is how lactose-free milk is made.
LIVING WITH DAIRY ALLERGIES
You'll find substitutes for milk products in many supermarkets and
health-food stores. Always check these for the presence of dairy,
however; some may include traces of milk and thus be unsuitable
for someone with allergies. With that caveat, try the many milk
substitutes on the market for baking, drinking, and cooking. Soy
milk, rice milk, and nut milks are but a few of the varieties
available, and each has different properties. Rice milk is low in
protein (so it acts quite differently than cow's milk in baking) but
has a mild taste; in its vanilla flavor it is delicious on cereal and
good for drinking plain. Soy milk and nut milks have a stronger
flavor and can work well in baked goods. Milk has a somewhat
outsized reputation as a nutritional powerhouse. However, with
planning, you can easily replace the nutrients in milk. Be especially
aware of calcium, protein, and vitamins A, D, E, and K, which are
found in abundance in dairy products.
Information taken from: http://foodallergies.about.com/od/
dairy/p/dairyallergies.htm
Thursday, June 18, 2009
Allergy website resources
This was posted on a support group that I belong to and I thought it was worth passing on:)
There are a lot of websites online now that can help you and your family manage food allergies, but this was published by Cookie Magazine and re posted by KFA.com I thought it would be a good start for those who are new to the group and just being diagnosed.
Here is the link with direct links to websites, but I'm posting text too in case the link is inactive in the future.
http://www.cookiemag.com/brain/kidhealth/2009/02/allergies
Best All-Around Sites for Info
and Resources
Make sure you're up to speed on the latest allergy findings, product recalls, and advocacy issues.
• Food Allergy & Anaphylaxis Network: The go-to guide for the latest info on food allergies. Sign up for allergy alerts so you know when a product has been recalled, and check out recipes and products, which include children's books, cookbooks, epinephrine auto-injector carriers, and more.
• Food Allergy Initiative: Tons of tips on how to manage food allergies at home, in school, and at camp. It also offers strategies for eating out and traveling, as well as genius restaurant cards that explain a specific allergy and who to call in an emergency—in different languages.
• Kids with Food Allergies: Find an allergy buyer's guide, links to allergy articles and research, support forums, and more.
• Food Allergy Website Just for Kids: Part of the Food Allergy & Anaphylaxis Network this site for kids has allergy-related projects, coloring pages, and activities.
• Beyond a Peanut: Created by a mother whose child has allergies, this site sells allergy flashcards with simple explanations and images—perfect for bringing grandparents, caregivers, and friends up to speed on food allergies.
• Allergy Haven: Listings of recommended allergy-related books.
Allergy-Related Products and Accessories
Kids with allergies need to carry their medication at all times, but let's give them something cooler than a plastic baggie:
• Take in Case: Invented by a mom, this new carrier straps onto your (or an older child's) leg, so you can forgo the bag altogether.
• KozyEpi: Find a fun selection of cute, whimsical pouches for one or two EpiPens.
• Allergypack: This site carries cool, rugged carriers.
• Epi-Access International: Buy a carrier with space for one inhaler plus a photo and emergency-contact information.
• Medicine Bags: If you're carrying more than just epinephrine, then opt for either a bright red medicine bag that holds a lot and stands out in your bag, or choose the heavy-duty, clear nylon medicine bags—sort of a fancy resealable baggie that comes with an emergency card.
• Lunch bags: If your child brings lunch or snacks to school or day camp, try these red cooler bags, which can be customized with your child's name and allergy.
• Allergy stickers: Avoid the risk of having someone feed your child the wrong food with pantry stickers that clearly indicate which food is safe and which is off-limits. You can also get allergy alert stickers that indicate your child's specific allergies.
Allergy Bracelets and IDs
When you're away from your child, a medical bracelet ensures that a caregiver, teacher, or friend's parent has easy access to emergency information.
• Lauren's Hope: Choose from a large selection of tasteful "medical jewelry," including sports bracelets on subtle black bands and color-changing mood beads with Swarovski crystals.
• Well Alarm: Make the allergy obvious with a bracelet or necklace that features either a peanut, a bee, or a shellfish charm, or customize a dog-tag necklace with your information.
• STAT Kids: Check out the bright red silicone wristbands with eye-catching white lettering identifying your child's food allergy, in sizes to fit toddlers through teens. You can choose from a variety of food allergies or pick one that says "multiple food allergies."
Safe Desserts
Kids with allergies love sweets too! Now, they can have their pick of healthy, allergy-safe cookies, candy, and chocolates.
• Divvies: Pick up homemade cookies and cupcakes, as well as a wide selection of chocolate bars, chocolate chips, jelly beans, and popcorn. Great for gifts.
• Home Free: Started by a mom, Home Free sells cookies and coffee cake that do not contain peanuts, tree nuts, and dairy—and all are made in a dedicated facility.
• Vermont Nut Free Chocolate Company: This site is a savior for chocoholic tots with allergies. Load up on chocolate bugs, snowflakes, flowers, and footballs—as well as chocolate lollipops and the most amazing dark-, white-, and milk-chocolate pretzels.
Here is the link with direct links to websites, but I'm posting text too in case the link is inactive in the future.
http://www.cookiemag.com/
Best All-Around Sites for Info
and Resources
Make sure you're up to speed on the latest allergy findings, product recalls, and advocacy issues.
• Food Allergy & Anaphylaxis Network: The go-to guide for the latest info on food allergies. Sign up for allergy alerts so you know when a product has been recalled, and check out recipes and products, which include children's books, cookbooks, epinephrine auto-injector carriers, and more.
• Food Allergy Initiative: Tons of tips on how to manage food allergies at home, in school, and at camp. It also offers strategies for eating out and traveling, as well as genius restaurant cards that explain a specific allergy and who to call in an emergency—in different languages.
• Kids with Food Allergies: Find an allergy buyer's guide, links to allergy articles and research, support forums, and more.
• Food Allergy Website Just for Kids: Part of the Food Allergy & Anaphylaxis Network this site for kids has allergy-related projects, coloring pages, and activities.
• Beyond a Peanut: Created by a mother whose child has allergies, this site sells allergy flashcards with simple explanations and images—perfect for bringing grandparents, caregivers, and friends up to speed on food allergies.
• Allergy Haven: Listings of recommended allergy-related books.
Allergy-Related Products and Accessories
Kids with allergies need to carry their medication at all times, but let's give them something cooler than a plastic baggie:
• Take in Case: Invented by a mom, this new carrier straps onto your (or an older child's) leg, so you can forgo the bag altogether.
• KozyEpi: Find a fun selection of cute, whimsical pouches for one or two EpiPens.
• Allergypack: This site carries cool, rugged carriers.
• Epi-Access International: Buy a carrier with space for one inhaler plus a photo and emergency-contact information.
• Medicine Bags: If you're carrying more than just epinephrine, then opt for either a bright red medicine bag that holds a lot and stands out in your bag, or choose the heavy-duty, clear nylon medicine bags—sort of a fancy resealable baggie that comes with an emergency card.
• Lunch bags: If your child brings lunch or snacks to school or day camp, try these red cooler bags, which can be customized with your child's name and allergy.
• Allergy stickers: Avoid the risk of having someone feed your child the wrong food with pantry stickers that clearly indicate which food is safe and which is off-limits. You can also get allergy alert stickers that indicate your child's specific allergies.
Allergy Bracelets and IDs
When you're away from your child, a medical bracelet ensures that a caregiver, teacher, or friend's parent has easy access to emergency information.
• Lauren's Hope: Choose from a large selection of tasteful "medical jewelry," including sports bracelets on subtle black bands and color-changing mood beads with Swarovski crystals.
• Well Alarm: Make the allergy obvious with a bracelet or necklace that features either a peanut, a bee, or a shellfish charm, or customize a dog-tag necklace with your information.
• STAT Kids: Check out the bright red silicone wristbands with eye-catching white lettering identifying your child's food allergy, in sizes to fit toddlers through teens. You can choose from a variety of food allergies or pick one that says "multiple food allergies."
Safe Desserts
Kids with allergies love sweets too! Now, they can have their pick of healthy, allergy-safe cookies, candy, and chocolates.
• Divvies: Pick up homemade cookies and cupcakes, as well as a wide selection of chocolate bars, chocolate chips, jelly beans, and popcorn. Great for gifts.
• Home Free: Started by a mom, Home Free sells cookies and coffee cake that do not contain peanuts, tree nuts, and dairy—and all are made in a dedicated facility.
• Vermont Nut Free Chocolate Company: This site is a savior for chocoholic tots with allergies. Load up on chocolate bugs, snowflakes, flowers, and footballs—as well as chocolate lollipops and the most amazing dark-, white-, and milk-chocolate pretzels.
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