By now, you may have heard about the Saskatchewan teen fired from her job after having an allergic reaction. I sat on the news for awhile, because, well, something doesn't sit right with me, you know? Ever the critic, I wasn't sure that the timing of her firing was just really bad (and had little to do with her reaction), and I wondered why anyone with allergies as severe as she alleges would ever leave home without an EpiPen.
Those with food allergies know to always, always read the labels. Always ask, even at regular restaurants, if ingredients have changed. Always read the allergen list. We double- and triple-check for allergens. This is why when Lisa Macpherson ate the same seafood salad she's eaten countless times before at a Milestone's restaurant she didn't expect to discover peanuts in the new dressing. Posted on Facebook, Macpherson reached out to friends to see what her course of action could be.
In 2012, Micheline Ducre's daughter died of anaphylaxis after kissing her boyfriend who had eaten peanuts earlier in the night. Myriam Ducre-Lemay's boyfriend was unaware of the allergy, and wasn't able to save his girlfriend once she had difficulty breathing.
Relationships have been on my mind a lot in the last couple years. Work ones, personal ones, old ones and new ones — it takes finesse to manage all the relationships we have in our lives, and often I think we don't appreciate just how much work that really is.
A British restaurateur has been found guilty of manslaughter by gross negligence, and charged with six food food safety offenses, resulting in six years' imprisonment. It's a decision that could set precedence in the food industry worldwide, placing more responsibility on restaurant owners and staff to ensure safety of ingredients. Mohammed Zaman was found guilty in part due to his wholly careless attitude toward food safety.
Every year, FARE works hard to help the general public understand the severity of food allergies through Food Allergy Awareness week. As a parent to an allergic kid, this is my life every day, every week, every year. It's exhausting trying to explain why my son can't eat a cupcake, even though it doesn't specifically contain nuts.
When we think about spring allergies, we're usually thinking about all the pollens being released outside, and the cleaning up of last year's dead shrubbery (and all the moulds that come with that). But for those with seasonal allergies, spring is a particularly rough time for a few other reasons you may not have thought about. When your immune system is already compromised, any stress on it can worsen allergic symptoms, so here are some of the stranger culprits you may not know about:
I suffered a miscarriage at 19.5 weeks gestation. I remember the nurses hustling around me discussing my "fetus," and the ultrasound technician talking about the "fetus." It seems absurd to classify my baby as a fetus, to not be able to "technically" say I had a stillbirth despite labouring and delivering my baby. At 19.5 weeks, a baby is around 14cm (almost 6") long. Look at your hand.
Our mild winter means spring allergies are already tickling your nose and making your eyes itch. Open windows bringing fresh air will also bring with them spring allergens — pollens, molds, spores and more. And just like every year, I've got even more tips for battling spring allergies.
I'm not exaggerating when I say this loaf is the best thing I've ever baked. It's pure loaf perfection. I've made some epic banana bread before, and I've even tossed in a few bluberries, but this? This is heaven.
I remember when I was about five years-old, I woke up completely unable to open my eyes. It was a terrifying Mary Ingalls-esque moment ("Pa, I can't see! I CAN'T SEE!"), and one I'll never forget. Turns out, I could see, once my mom kindly washed the crusty pus off my poor eyelids — I just pink eye. Dreaded pink eye. (And thankfully not blindness from Scarlet Fever or meningoencephalitis like poor Mary Ingalls apparently suffered.)
Anna Winburg, a doctoral student from Umeå University has discovered that many young students who report food allergies don't actually have them at all. In her recent study, Winburg examined hypersensitivity to foods such as dairy, eggs, fish and wheat in school-aged children in Sweden. She found that reported food allergies and sensitivities were an astounding eight times more common than actual confirmed allergies. That's . . .