Feeding Babies Foods With Peanuts Appears To Prevent Allergies
Doctors Lean Toward Introducing Allergenic Foods To Kids Early
Experimental Treatment For Milk Allergy May Not Last
The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets
KQED's Forum: Kids and Food Allergies
College Students With Food Allergies Make Legal Gains
Smartphone Apps Offer Few Shortcuts For Those With Food Allergies
KQED's Forum: A Cure for Food Allergies?
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Photo: Anna/Flickr\" width=\"800\" height=\"531\" class=\"size-full wp-image-93467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-320x212.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: \u003ca href=\"https://www.flickr.com/photos/clada74/2363869595\" target=\"_blank\">Anna/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\" target=\"_blank\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388450621/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>Babies at high risk for becoming allergic to peanuts are much less likely to develop the allergy if they are regularly fed foods containing the legumes starting in their first year of life.\u003c/p>\n\u003cp>That's according to a big new study released Monday involving hundreds of British babies. The researchers found that those who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday.\u003c/p>\n\u003cp>\"This is certainly good news,\" says \u003ca href=\"http://www.kcl.ac.uk/lsm/research/divisions/aalb/about/people/profiles/lackg.aspx\">Gideon Lack\u003c/a> of King's College London, who led the study. He presented the research at the annual meeting of the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a>. It was also \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1414850\">published\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As many as 2 million U.S. children are estimated to be allergic to peanuts — an allergy that has been increasing rapidly in the United States, Britain and other countries in recent years. While most children who are allergic to peanuts only experience relatively mild symptoms, such as hives, some have life-threatening reactions that can include trouble breathing and heart problems.\u003c/p>\n\u003cp>\"Peanut allergy can be extremely serious,\" Lack says.\u003c/p>\n\u003cp>Lack's study was launched after he noticed that Israeli kids are much less likely to have peanut allergies than are Jewish kids in Britain and the United States.\u003c/p>\n\u003cp>\"My Israeli colleagues and friends and young parents were telling me, 'Look, we give peanuts to these children very early. Not whole peanuts, but peanut snacks,' \" Lack says.\u003c/p>\n\u003cp>Peanut snacks called Bamba, which are made of peanut butter and corn, are wildly popular in Israel, where parents give them to their kids when they're very young. That's very different from what parents do in Britain and the United States, where fears about food allergies have prompted many parents to keep their children away from peanuts, even though the American Academy of Pediatrics revised a recommendation to do so in 2008.\u003c/p>\n\u003cp>\"That raised the question whether early exposure would prevent these allergies\" by training babies' immune systems not to overreact to peanuts, Lack says. \"It's really a very fundamental change in the way we're approaching these children.\"\u003c/p>\n\u003cp>To try to find out, Lack and his colleagues got funding from the U.S. National Institutes of Health to launch a study. They found 640 babies who were at high risk for developing peanut allergies because they already had eczema or egg allergy. They asked half of the infants' parents to start feeding them Bamba, peanut butter, peanut soup or peanut in some other form before their first birthday and followed them for about five years.\u003c/p>\n\u003cp>\"What we found was a very great reduction in the rate of peanut allergy,\" Lack says. About 17 percent of the kids who avoided peanuts developed peanut allergies, compared to only 3.2 percent of the kids who ate peanuts, the researchers reported.\u003c/p>\n\u003cp>Based on the findings, Lack thinks most parents should start feeding their babies peanuts in one form or another as early as possible.\u003c/p>\n\u003cp>\"We've moved, really, 180 degrees from complete avoidance to we should give peanuts to young children actively,\" Lack says.\u003c/p>\n\u003cp>Other allergy experts hailed the results as an important advance.\u003c/p>\n\u003cp>\"This is a major study — really what we would call a landmark study,\" says \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, who advises the \u003ca href=\"http://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a> on allergies. \"There's been a huge question about why there's an increase in peanut allergy and what we can do to try to stem that increase. And this is a study that directly addresses that issue.\"\u003c/p>\n\u003cp>But Sicherer says we have to be careful, since some kids are really sensitive to peanuts.\u003c/p>\n\u003cp>\"If you're a parent sitting at home with your child looking at them saying, 'Well, gee, they didn't eat peanut yet. Maybe I should run to the cupboard and get some peanut butter for them.' It could be a little bit dangerous because if you do that and the child has a bad allergic reaction, you would be at home and have a problem,\" Sicherer says.\u003c/p>\n\u003cp>So Sicherer says parents who have some reason to think their kids might be allergic to peanuts should get them tested first and then only try feeding them peanuts with a doctor in the room.\u003c/p>\n\u003cp>But other specialists say for most parents, the new findings should encourage them to start feeding their kids peanuts as early as possible.\u003c/p>\n\u003cp>\"This is a question we get asked constantly in our clinic. When parents come in, they often have young children. They want to know what should they do. This really provides us with the answer,\" says \u003ca href=\"http://www.mountsinai.org/profiles/hugh-a-sampson\">Hugh Sampson\u003c/a>, who heads the Jaffe Food Allergy Institute at Mount Sinai in New York. Sampson co-authored an \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMe1500186\">editorial\u003c/a> being published with the study.\u003c/p>\n\u003cp>\"So now I think we're on firm ground, and we can go forward and look the parents in the eye and say, 'This is something that will be beneficial,'\" Sampson says\u003c/p>\n\u003cp> A key question is whether kids will have to keep eating peanuts to keep any allergy at bay. Lack is following the kids in his study to find out what happened to them after they stopped eating peanuts regularly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Babies who ate the equivalent of about 4 heaping teaspoons of peanut butter weekly were about 80 percent less likely to develop a peanut allergy by their fifth birthday. So finds a landmark new study.","status":"publish","parent":0,"modified":1424734059,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":974},"headData":{"title":"Feeding Babies Foods With Peanuts Appears To Prevent Allergies | KQED","description":"Babies who ate the equivalent of about 4 heaping teaspoons of peanut butter weekly were about 80 percent less likely to develop a peanut allergy by their fifth birthday. So finds a landmark new study.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Feeding Babies Foods With Peanuts Appears To Prevent Allergies","datePublished":"2015-02-23T23:26:24.000Z","dateModified":"2015-02-23T23:27:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93464 http://blogs.kqed.org/bayareabites/?p=93464","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/23/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies/","disqusTitle":"Feeding Babies Foods With Peanuts Appears To Prevent Allergies","nprByline":"Rob Stein","nprStoryId":"388450621","nprApiLink":"http://api.npr.org/query?id=388450621&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/23/388450621/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies?ft=nprml&f=388450621","nprRetrievedStory":"1","nprPubDate":"Mon, 23 Feb 2015 18:11:00 -0500","nprStoryDate":"Mon, 23 Feb 2015 16:38:00 -0500","nprLastModifiedDate":"Mon, 23 Feb 2015 18:01:12 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3?orgId=1&topicId=1024&e=388450621&d=268&ft=nprml&f=388450621","nprAudioM3u":"http://api.npr.org/m3u/1388520671-2e6c39.m3u?orgId=1&topicId=1024&e=388450621&d=268&ft=nprml&f=388450621","path":"/bayareabites/93464/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93467\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\" alt=\"In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: Anna/Flickr\" width=\"800\" height=\"531\" class=\"size-full wp-image-93467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-320x212.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: \u003ca href=\"https://www.flickr.com/photos/clada74/2363869595\" target=\"_blank\">Anna/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\" target=\"_blank\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388450621/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>Babies at high risk for becoming allergic to peanuts are much less likely to develop the allergy if they are regularly fed foods containing the legumes starting in their first year of life.\u003c/p>\n\u003cp>That's according to a big new study released Monday involving hundreds of British babies. The researchers found that those who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday.\u003c/p>\n\u003cp>\"This is certainly good news,\" says \u003ca href=\"http://www.kcl.ac.uk/lsm/research/divisions/aalb/about/people/profiles/lackg.aspx\">Gideon Lack\u003c/a> of King's College London, who led the study. He presented the research at the annual meeting of the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a>. It was also \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1414850\">published\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As many as 2 million U.S. children are estimated to be allergic to peanuts — an allergy that has been increasing rapidly in the United States, Britain and other countries in recent years. While most children who are allergic to peanuts only experience relatively mild symptoms, such as hives, some have life-threatening reactions that can include trouble breathing and heart problems.\u003c/p>\n\u003cp>\"Peanut allergy can be extremely serious,\" Lack says.\u003c/p>\n\u003cp>Lack's study was launched after he noticed that Israeli kids are much less likely to have peanut allergies than are Jewish kids in Britain and the United States.\u003c/p>\n\u003cp>\"My Israeli colleagues and friends and young parents were telling me, 'Look, we give peanuts to these children very early. Not whole peanuts, but peanut snacks,' \" Lack says.\u003c/p>\n\u003cp>Peanut snacks called Bamba, which are made of peanut butter and corn, are wildly popular in Israel, where parents give them to their kids when they're very young. That's very different from what parents do in Britain and the United States, where fears about food allergies have prompted many parents to keep their children away from peanuts, even though the American Academy of Pediatrics revised a recommendation to do so in 2008.\u003c/p>\n\u003cp>\"That raised the question whether early exposure would prevent these allergies\" by training babies' immune systems not to overreact to peanuts, Lack says. \"It's really a very fundamental change in the way we're approaching these children.\"\u003c/p>\n\u003cp>To try to find out, Lack and his colleagues got funding from the U.S. National Institutes of Health to launch a study. They found 640 babies who were at high risk for developing peanut allergies because they already had eczema or egg allergy. They asked half of the infants' parents to start feeding them Bamba, peanut butter, peanut soup or peanut in some other form before their first birthday and followed them for about five years.\u003c/p>\n\u003cp>\"What we found was a very great reduction in the rate of peanut allergy,\" Lack says. About 17 percent of the kids who avoided peanuts developed peanut allergies, compared to only 3.2 percent of the kids who ate peanuts, the researchers reported.\u003c/p>\n\u003cp>Based on the findings, Lack thinks most parents should start feeding their babies peanuts in one form or another as early as possible.\u003c/p>\n\u003cp>\"We've moved, really, 180 degrees from complete avoidance to we should give peanuts to young children actively,\" Lack says.\u003c/p>\n\u003cp>Other allergy experts hailed the results as an important advance.\u003c/p>\n\u003cp>\"This is a major study — really what we would call a landmark study,\" says \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, who advises the \u003ca href=\"http://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a> on allergies. \"There's been a huge question about why there's an increase in peanut allergy and what we can do to try to stem that increase. And this is a study that directly addresses that issue.\"\u003c/p>\n\u003cp>But Sicherer says we have to be careful, since some kids are really sensitive to peanuts.\u003c/p>\n\u003cp>\"If you're a parent sitting at home with your child looking at them saying, 'Well, gee, they didn't eat peanut yet. Maybe I should run to the cupboard and get some peanut butter for them.' It could be a little bit dangerous because if you do that and the child has a bad allergic reaction, you would be at home and have a problem,\" Sicherer says.\u003c/p>\n\u003cp>So Sicherer says parents who have some reason to think their kids might be allergic to peanuts should get them tested first and then only try feeding them peanuts with a doctor in the room.\u003c/p>\n\u003cp>But other specialists say for most parents, the new findings should encourage them to start feeding their kids peanuts as early as possible.\u003c/p>\n\u003cp>\"This is a question we get asked constantly in our clinic. When parents come in, they often have young children. They want to know what should they do. This really provides us with the answer,\" says \u003ca href=\"http://www.mountsinai.org/profiles/hugh-a-sampson\">Hugh Sampson\u003c/a>, who heads the Jaffe Food Allergy Institute at Mount Sinai in New York. Sampson co-authored an \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMe1500186\">editorial\u003c/a> being published with the study.\u003c/p>\n\u003cp>\"So now I think we're on firm ground, and we can go forward and look the parents in the eye and say, 'This is something that will be beneficial,'\" Sampson says\u003c/p>\n\u003cp> A key question is whether kids will have to keep eating peanuts to keep any allergy at bay. Lack is following the kids in his study to find out what happened to them after they stopped eating peanuts regularly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93464/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies","authors":["byline_bayareabites_93464"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_10625","bayareabites_14169","bayareabites_2826","bayareabites_11925","bayareabites_10921"],"featImg":"bayareabites_93467","label":"bayareabites"},"bayareabites_70003":{"type":"posts","id":"bayareabites_70003","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70003","score":null,"sort":[1379009455000]},"guestAuthors":[],"slug":"doctors-lean-toward-introducing-allergenic-foods-to-kids-early","title":"Doctors Lean Toward Introducing Allergenic Foods To Kids Early","publishDate":1379009455,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70008\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\" alt=\"SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/10/221119528/doctors-lean-towards-introducing-allergenic-foods-to-kids-early\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>It's an anxiety that lots of us parents live with: With all the talk about the \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">high rates\u003c/a> of food allergies, will \u003cem>my\u003c/em> baby or toddler be next?\u003c/p>\n\u003cp>There's a lot that doctors are still trying to understand about how to treat food allergies in kids. But a committee of experts from the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a> is weighing in with new guidelines aimed at preventing allergies to \u003ca href=\"http://www.mayoclinic.com/health/food-allergies/AA00057\">the most common allergenic foods\u003c/a>.\u003c/p>\n\u003cp>The guidelines represent a shift in thinking about when it's best to introduce babies and toddlers to the foods that are most likely to cause allergic reactions.\u003c/p>\n\u003cp>For years the parents of infants were told that delaying the introduction of certain foods may help prevent allergic disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, parents were told to hold off on introducing eggs until kids turned 2. Doctors recommended against adding fish and nuts until age 3. But, increasingly, the evidence is pointing in a new direction.\u003c/p>\n\u003cp>In fact, in the new guidelines, the committee of allergists cites seven studies that suggest that delaying beyond 4 to 6 months of age the introduction of solid foods, especially highly allergenic foods, may actually \u003cem>increase\u003c/em> the risk of food allergies or eczema.\u003c/p>\n\u003cp>Instead, they suggest introducing \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext#sec4.2\">some foods\u003c/a> that can cause allergies between 4 and 6 months of age, at a rate not faster than one new food every three to five days.\u003c/p>\n\u003cp>The details of the guidelines are included in this \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext\">paper\u003c/a>, first published in January. Allergist \u003ca href=\"http://www.nationaljewish.org/about/people-search/detail/?id=207\">David Fleischer\u003c/a>, of National Jewish Health, will present the guidelines in October at a \u003ca href=\"http://www.aapexperience.org/\">meeting\u003c/a> of pediatricians in Orlando, Fla.\u003c/p>\n\u003cp>If you listen to \u003ca href=\"http://hereandnow.wbur.org/\">my story\u003c/a> on \u003cem>Here & Now\u003c/em>, you'll hear Dr. Fleischer explain why there's still a lot to learn.\u003c/p>\n\u003cp>Many of the studies evaluating the timing of introducing foods are suggestive, but not conclusive. And many studies are still ongoing.\u003c/p>\n\u003cp>For instance, allergists don't yet know whether holding off on introducing peanut butter until the toddler years will result in fewer peanut allergies among kids.\u003c/p>\n\u003cp>There are currently studies underway here in the U.S. and in the United Kingdom that will help answer this question.\u003c/p>\n\u003cp>Experts say babies with severe eczema or early allergic reactions to food should develop a personalized plan to introduce foods with an allergist.\u003c/p>\n\u003cp>The shift in thinking about the timing of introducing allergenic foods has been gradual. Back in 2008, the American Academy of Pediatrics changed its \u003ca href=\"http://pediatrics.aappublications.org/content/121/1/183.short\">policy\u003c/a>.\u003c/p>\n\u003cp>A committee within the AAP concluded that there was no evidence that delaying the introduction of allergenic foods such as fish, eggs and peanuts beyond 4 to 6 months of age protects against the development of allergies.\u003c/p>\n\u003cp>So, on this topic, stay tuned: There are plenty of questions yet to unravel.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Food allergy experts now recommend that some parents introduce toddlers and babies to the foods beginning at around 4 to 6 months of age. It's a shift away from earlier advice to delay the introduction of the foods to help prevent allergies.","status":"publish","parent":0,"modified":1379009455,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":502},"headData":{"title":"Doctors Lean Toward Introducing Allergenic Foods To Kids Early | KQED","description":"Food allergy experts now recommend that some parents introduce toddlers and babies to the foods beginning at around 4 to 6 months of age. It's a shift away from earlier advice to delay the introduction of the foods to help prevent allergies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Doctors Lean Toward Introducing Allergenic Foods To Kids Early","datePublished":"2013-09-12T18:10:55.000Z","dateModified":"2013-09-12T18:10:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70003 http://blogs.kqed.org/bayareabites/?p=70003","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/12/doctors-lean-toward-introducing-allergenic-foods-to-kids-early/","disqusTitle":"Doctors Lean Toward Introducing Allergenic Foods To Kids Early","nprByline":"Allison Aubrey","nprStoryId":"221119528","nprApiLink":"http://api.npr.org/query?id=221119528&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/10/221119528/doctors-lean-towards-introducing-allergenic-foods-to-kids-early?ft=3&f=221119528","nprRetrievedStory":"1","nprPubDate":"Thu, 12 Sep 2013 13:47:00 -0400","nprStoryDate":"Thu, 12 Sep 2013 11:18:00 -0400","nprLastModifiedDate":"Thu, 12 Sep 2013 13:47:22 -0400","path":"/bayareabites/70003/doctors-lean-toward-introducing-allergenic-foods-to-kids-early","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70008\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\" alt=\"SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/10/221119528/doctors-lean-towards-introducing-allergenic-foods-to-kids-early\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>It's an anxiety that lots of us parents live with: With all the talk about the \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">high rates\u003c/a> of food allergies, will \u003cem>my\u003c/em> baby or toddler be next?\u003c/p>\n\u003cp>There's a lot that doctors are still trying to understand about how to treat food allergies in kids. But a committee of experts from the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a> is weighing in with new guidelines aimed at preventing allergies to \u003ca href=\"http://www.mayoclinic.com/health/food-allergies/AA00057\">the most common allergenic foods\u003c/a>.\u003c/p>\n\u003cp>The guidelines represent a shift in thinking about when it's best to introduce babies and toddlers to the foods that are most likely to cause allergic reactions.\u003c/p>\n\u003cp>For years the parents of infants were told that delaying the introduction of certain foods may help prevent allergic disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, parents were told to hold off on introducing eggs until kids turned 2. Doctors recommended against adding fish and nuts until age 3. But, increasingly, the evidence is pointing in a new direction.\u003c/p>\n\u003cp>In fact, in the new guidelines, the committee of allergists cites seven studies that suggest that delaying beyond 4 to 6 months of age the introduction of solid foods, especially highly allergenic foods, may actually \u003cem>increase\u003c/em> the risk of food allergies or eczema.\u003c/p>\n\u003cp>Instead, they suggest introducing \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext#sec4.2\">some foods\u003c/a> that can cause allergies between 4 and 6 months of age, at a rate not faster than one new food every three to five days.\u003c/p>\n\u003cp>The details of the guidelines are included in this \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext\">paper\u003c/a>, first published in January. Allergist \u003ca href=\"http://www.nationaljewish.org/about/people-search/detail/?id=207\">David Fleischer\u003c/a>, of National Jewish Health, will present the guidelines in October at a \u003ca href=\"http://www.aapexperience.org/\">meeting\u003c/a> of pediatricians in Orlando, Fla.\u003c/p>\n\u003cp>If you listen to \u003ca href=\"http://hereandnow.wbur.org/\">my story\u003c/a> on \u003cem>Here & Now\u003c/em>, you'll hear Dr. Fleischer explain why there's still a lot to learn.\u003c/p>\n\u003cp>Many of the studies evaluating the timing of introducing foods are suggestive, but not conclusive. And many studies are still ongoing.\u003c/p>\n\u003cp>For instance, allergists don't yet know whether holding off on introducing peanut butter until the toddler years will result in fewer peanut allergies among kids.\u003c/p>\n\u003cp>There are currently studies underway here in the U.S. and in the United Kingdom that will help answer this question.\u003c/p>\n\u003cp>Experts say babies with severe eczema or early allergic reactions to food should develop a personalized plan to introduce foods with an allergist.\u003c/p>\n\u003cp>The shift in thinking about the timing of introducing allergenic foods has been gradual. Back in 2008, the American Academy of Pediatrics changed its \u003ca href=\"http://pediatrics.aappublications.org/content/121/1/183.short\">policy\u003c/a>.\u003c/p>\n\u003cp>A committee within the AAP concluded that there was no evidence that delaying the introduction of allergenic foods such as fish, eggs and peanuts beyond 4 to 6 months of age protects against the development of allergies.\u003c/p>\n\u003cp>So, on this topic, stay tuned: There are plenty of questions yet to unravel.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70003/doctors-lean-toward-introducing-allergenic-foods-to-kids-early","authors":["byline_bayareabites_70003"],"categories":["bayareabites_1245","bayareabites_1246","bayareabites_10916"],"tags":["bayareabites_10625","bayareabites_12377","bayareabites_12378","bayareabites_2398","bayareabites_1224"],"featImg":"bayareabites_70007","label":"bayareabites"},"bayareabites_64373":{"type":"posts","id":"bayareabites_64373","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64373","score":null,"sort":[1372709295000]},"guestAuthors":[],"slug":"experimental-treatment-for-milk-allergy-may-not-last","title":"Experimental Treatment For Milk Allergy May Not Last","publishDate":1372709295,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64379\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\" alt=\"Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\" width=\"624\" height=\"468\" class=\"size-full wp-image-64379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197606669/experimental-treatment-for-milk-allergy-may-not-last\">The Salt at NPR Food\u003c/a> (7/1/13)\u003c/p>\n\u003cp>One out of every 13 children \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">has\u003c/a> a food allergy, but the affliction still regularly stumps doctors. As Kari Nadeau, director of the Stanford Alliance for Food Allergy Research, \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">told\u003c/a> Terry Gross in April on \u003cem>Fresh Air\u003c/em>, researchers still don't understand what \"flips the switch between a food allergen versus a food nutrient in children.\"\u003c/p>\n\u003cp>While the origins of food allergies remain unclear, scientists are learning how to treat them. An emerging body of research shows that kids may be able to kick a food allergy by regularly consuming — under doctor supervision — a small amount of the food every day for a set amount of time, at a dose that increases over time.\u003c/p>\n\u003cp>The idea behind \"oral immunotherapy\" is that you can teach an allergic child's immune system to ignore the food protein that pushes it into overdrive. It's the same principle that has dictated how people with environmental allergies have been treated for decades – they are given shots with small amounts of the allergen.\u003c/p>\n\u003cp>Preliminary experiments involving milk, peanuts and other allergenic foods \u003ca href=\"http://www.hopkinschildrens.org/drinking-milk-to-ease-milk-allergy.aspx\">have shown\u003c/a> this strategy works. The most common problematic foods among kids with allergies are peanuts (25 percent), milk (21 percent) and shellfish (17 percent). More than a third of kids with food allergies are allergic to more than one food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinschildrens.org/Robert-Wood/\">Robert Wood\u003c/a>, director of the Division of Pediatric Allergy and Immunology at the Johns Hopkins Children's Center, has conducted some of the studies of milk and other allergens. He says that the success of the early trials suggested that the benefits of oral immunotherapy would last.\u003c/p>\n\u003cp>Not so, according to the first long-term study of children allergic to milk who received the treatment.\u003c/p>\n\u003cp>Wood and his colleagues tracked 32 children who'd received oral immunotherapy for milk allergy in two separate studies at Johns Hopkins and Duke University. Three to five years after the treatment, eight children remained symptom-free long term, but 12 other children were once again experiencing frequent symptoms when they consumed milk. Six children had serious allergic reactions, and three of them reported having to use injectable epinephrine — or an EpiPen — at least once to deal with a life-threatening allergic reaction. The \u003ca href=\"http://www.jacionline.org/article/S0091-6749%2813%2900768-9/fulltext\">results\u003c/a> appear online in the \u003cem>Journal of Allergy and Clinical Immunology\u003c/em>.\u003c/p>\n\u003cp>\"At the end of our first study, we thought the milk allergy might be completely cured,\" Wood tells The Salt. \"But some kids went back to avoiding milk and then had very severe reactions.\"\u003c/p>\n\u003cp>Three to five years after the treatment, Wood says it was hard for most of the kids to keep milk in their diet on a regular basis. \"So we think this lack of continuous exposure is the main underlying factor of why people lose protection to the allergen,\" he says.\u003c/p>\n\u003cp>So how long might people have to be exposed to oral immunotherapy before kicking a food allergy? Researchers are still figuring that out, Wood says. \"I would guess that it ranges from six months to life, but that a majority [of people] could get there with five years of consistent intake,\" Wood says.\u003c/p>\n\u003cp>He and his colleagues also want to look at whether kids get more lasting protection if, in the initial treatment, they receive higher doses of the allergen over a longer period of time.\u003c/p>\n\u003cp>But Wood stresses that this is definitely not something any child — or parent — should try at home. \"This treatment is not ready for prime time,\" he notes. Kids should only receive oral immunotherapy if they're enrolled in a research trial approved by the Food and Drug Administration.\u003c/p>\n\u003cp>If you're curious about food allergies and oral immunotherapy research, check out the \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all\">excellent piece\u003c/a> on Dr. Kari Nadeau's work in \u003cem>The New York Times Magazine\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Scientists have completed the first long-term study of children allergic to milk who were treated with an experimental therapy based on giving them small doses of milk. Three to five years later, some kids remained free of allergic symptoms. But for others, severe reactions to milk had resumed.","status":"publish","parent":0,"modified":1372709295,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":678},"headData":{"title":"Experimental Treatment For Milk Allergy May Not Last | KQED","description":"Scientists have completed the first long-term study of children allergic to milk who were treated with an experimental therapy based on giving them small doses of milk. Three to five years later, some kids remained free of allergic symptoms. But for others, severe reactions to milk had resumed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Experimental Treatment For Milk Allergy May Not Last","datePublished":"2013-07-01T20:08:15.000Z","dateModified":"2013-07-01T20:08:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64373 http://blogs.kqed.org/bayareabites/?p=64373","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/01/experimental-treatment-for-milk-allergy-may-not-last/","disqusTitle":"Experimental Treatment For Milk Allergy May Not Last","nprByline":"Eliza Barclay","nprStoryId":"197606669","nprApiLink":"http://api.npr.org/query?id=197606669&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/01/197606669/experimental-treatment-for-milk-allergy-may-not-last?ft=3&f=197606669","nprRetrievedStory":"1","nprPubDate":"Mon, 01 Jul 2013 14:48:00 -0400","nprStoryDate":"Mon, 01 Jul 2013 14:22:00 -0400","nprLastModifiedDate":"Mon, 01 Jul 2013 14:48:23 -0400","path":"/bayareabites/64373/experimental-treatment-for-milk-allergy-may-not-last","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64379\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\" alt=\"Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\" width=\"624\" height=\"468\" class=\"size-full wp-image-64379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197606669/experimental-treatment-for-milk-allergy-may-not-last\">The Salt at NPR Food\u003c/a> (7/1/13)\u003c/p>\n\u003cp>One out of every 13 children \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">has\u003c/a> a food allergy, but the affliction still regularly stumps doctors. As Kari Nadeau, director of the Stanford Alliance for Food Allergy Research, \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">told\u003c/a> Terry Gross in April on \u003cem>Fresh Air\u003c/em>, researchers still don't understand what \"flips the switch between a food allergen versus a food nutrient in children.\"\u003c/p>\n\u003cp>While the origins of food allergies remain unclear, scientists are learning how to treat them. An emerging body of research shows that kids may be able to kick a food allergy by regularly consuming — under doctor supervision — a small amount of the food every day for a set amount of time, at a dose that increases over time.\u003c/p>\n\u003cp>The idea behind \"oral immunotherapy\" is that you can teach an allergic child's immune system to ignore the food protein that pushes it into overdrive. It's the same principle that has dictated how people with environmental allergies have been treated for decades – they are given shots with small amounts of the allergen.\u003c/p>\n\u003cp>Preliminary experiments involving milk, peanuts and other allergenic foods \u003ca href=\"http://www.hopkinschildrens.org/drinking-milk-to-ease-milk-allergy.aspx\">have shown\u003c/a> this strategy works. The most common problematic foods among kids with allergies are peanuts (25 percent), milk (21 percent) and shellfish (17 percent). More than a third of kids with food allergies are allergic to more than one food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinschildrens.org/Robert-Wood/\">Robert Wood\u003c/a>, director of the Division of Pediatric Allergy and Immunology at the Johns Hopkins Children's Center, has conducted some of the studies of milk and other allergens. He says that the success of the early trials suggested that the benefits of oral immunotherapy would last.\u003c/p>\n\u003cp>Not so, according to the first long-term study of children allergic to milk who received the treatment.\u003c/p>\n\u003cp>Wood and his colleagues tracked 32 children who'd received oral immunotherapy for milk allergy in two separate studies at Johns Hopkins and Duke University. Three to five years after the treatment, eight children remained symptom-free long term, but 12 other children were once again experiencing frequent symptoms when they consumed milk. Six children had serious allergic reactions, and three of them reported having to use injectable epinephrine — or an EpiPen — at least once to deal with a life-threatening allergic reaction. The \u003ca href=\"http://www.jacionline.org/article/S0091-6749%2813%2900768-9/fulltext\">results\u003c/a> appear online in the \u003cem>Journal of Allergy and Clinical Immunology\u003c/em>.\u003c/p>\n\u003cp>\"At the end of our first study, we thought the milk allergy might be completely cured,\" Wood tells The Salt. \"But some kids went back to avoiding milk and then had very severe reactions.\"\u003c/p>\n\u003cp>Three to five years after the treatment, Wood says it was hard for most of the kids to keep milk in their diet on a regular basis. \"So we think this lack of continuous exposure is the main underlying factor of why people lose protection to the allergen,\" he says.\u003c/p>\n\u003cp>So how long might people have to be exposed to oral immunotherapy before kicking a food allergy? Researchers are still figuring that out, Wood says. \"I would guess that it ranges from six months to life, but that a majority [of people] could get there with five years of consistent intake,\" Wood says.\u003c/p>\n\u003cp>He and his colleagues also want to look at whether kids get more lasting protection if, in the initial treatment, they receive higher doses of the allergen over a longer period of time.\u003c/p>\n\u003cp>But Wood stresses that this is definitely not something any child — or parent — should try at home. \"This treatment is not ready for prime time,\" he notes. Kids should only receive oral immunotherapy if they're enrolled in a research trial approved by the Food and Drug Administration.\u003c/p>\n\u003cp>If you're curious about food allergies and oral immunotherapy research, check out the \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all\">excellent piece\u003c/a> on Dr. Kari Nadeau's work in \u003cem>The New York Times Magazine\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64373/experimental-treatment-for-milk-allergy-may-not-last","authors":["byline_bayareabites_64373"],"categories":["bayareabites_1245","bayareabites_1246","bayareabites_10916"],"tags":["bayareabites_10625","bayareabites_2398","bayareabites_10977","bayareabites_1621","bayareabites_11918","bayareabites_10921"],"featImg":"bayareabites_64374","label":"bayareabites"},"bayareabites_59355":{"type":"posts","id":"bayareabites_59355","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59355","score":null,"sort":[1365014804000]},"guestAuthors":[],"slug":"the-longevity-kitchen-a-valuable-resource-for-people-with-allergies-and-special-diets","title":"The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets","publishDate":1365014804,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.","status":"publish","parent":0,"modified":1388699161,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":2219},"headData":{"title":"The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets | KQED","description":"In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets","datePublished":"2013-04-03T18:46:44.000Z","dateModified":"2014-01-02T21:46:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59355 http://blogs.kqed.org/bayareabites/?p=59355","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/03/the-longevity-kitchen-a-valuable-resource-for-people-with-allergies-and-special-diets/","disqusTitle":"The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets","path":"/bayareabites/59355/the-longevity-kitchen-a-valuable-resource-for-people-with-allergies-and-special-diets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59355/the-longevity-kitchen-a-valuable-resource-for-people-with-allergies-and-special-diets","authors":["5402"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_50","bayareabites_4084","bayareabites_1245","bayareabites_12869","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10625","bayareabites_10343","bayareabites_2398","bayareabites_11483","bayareabites_138","bayareabites_11096","bayareabites_11345","bayareabites_11482","bayareabites_11069","bayareabites_11062","bayareabites_11344","bayareabites_2636"],"featImg":"bayareabites_59397","label":"bayareabites"},"bayareabites_58770":{"type":"posts","id":"bayareabites_58770","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58770","score":null,"sort":[1364244810000]},"guestAuthors":[],"slug":"kqeds-forum-kids-and-food-allergies","title":"KQED's Forum: Kids and Food Allergies","publishDate":1364244810,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58771\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kidlunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kidlunch.jpg\" alt=\"A child with his lunch at school. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-58771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child with his lunch at school. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Kids and Food Allergies\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303251000\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Mar 25, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/03/20130325bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>If it seems like childhood food allergies are more common than they used to be, it is because they are: nearly one in 10 preschoolers have allergies to food, and the rate of such allergies has more than doubled in the past decade. For kids with severe allergies, the condition can restrict normal everyday activities like eating out, and often results in frequent trips to the emergency room. But public awareness is growing, and there are promising developments in research and treatment.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Thuy Vu\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://med.stanford.edu/profiles/Kari_Nadeau/\">Kari Nadeau M.D.\u003c/a>, associate professor of allergies and immunology at Stanford University School of Medicine and Lucille Packard Children's Hopsital\u003c/li>\n\u003cli> \u003ca href=\"http://www.melaniethernstrom.com/\">Melanie Thernstrom\u003c/a>, contributing writer for the New York Times magazine\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/smartphone-apps-offer-few-shortcuts-for-those-with-food-allergies/\">Apps Offer Few Shortcuts for Those With Food Allergies\u003c/a> (Bay Area Bites)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\">Students With Food Allergies Make Legal Gains\u003c/a> (Bay Area Bites)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201207261000\">A Cure for Food Allergies?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If it seems like childhood food allergies are more common than they used to be, it is because they are: nearly one in 10 preschoolers have allergies to food, and the rate of such allergies has more than doubled in the past decade.","status":"publish","parent":0,"modified":1364245659,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":192},"headData":{"title":"KQED's Forum: Kids and Food Allergies | KQED","description":"If it seems like childhood food allergies are more common than they used to be, it is because they are: nearly one in 10 preschoolers have allergies to food, and the rate of such allergies has more than doubled in the past decade.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: Kids and Food Allergies","datePublished":"2013-03-25T20:53:30.000Z","dateModified":"2013-03-25T21:07:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58770 http://blogs.kqed.org/bayareabites/?p=58770","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/25/kqeds-forum-kids-and-food-allergies/","disqusTitle":"KQED's Forum: Kids and Food Allergies","path":"/bayareabites/58770/kqeds-forum-kids-and-food-allergies","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/03/20130325bforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58771\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kidlunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kidlunch.jpg\" alt=\"A child with his lunch at school. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-58771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child with his lunch at school. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Kids and Food Allergies\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303251000\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Mar 25, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/03/20130325bforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>If it seems like childhood food allergies are more common than they used to be, it is because they are: nearly one in 10 preschoolers have allergies to food, and the rate of such allergies has more than doubled in the past decade. For kids with severe allergies, the condition can restrict normal everyday activities like eating out, and often results in frequent trips to the emergency room. But public awareness is growing, and there are promising developments in research and treatment.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Thuy Vu\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://med.stanford.edu/profiles/Kari_Nadeau/\">Kari Nadeau M.D.\u003c/a>, associate professor of allergies and immunology at Stanford University School of Medicine and Lucille Packard Children's Hopsital\u003c/li>\n\u003cli> \u003ca href=\"http://www.melaniethernstrom.com/\">Melanie Thernstrom\u003c/a>, contributing writer for the New York Times magazine\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/smartphone-apps-offer-few-shortcuts-for-those-with-food-allergies/\">Apps Offer Few Shortcuts for Those With Food Allergies\u003c/a> (Bay Area Bites)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\">Students With Food Allergies Make Legal Gains\u003c/a> (Bay Area Bites)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201207261000\">A Cure for Food Allergies?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58770/kqeds-forum-kids-and-food-allergies","authors":["5014"],"categories":["bayareabites_1245","bayareabites_1246","bayareabites_45","bayareabites_34"],"tags":["bayareabites_10625","bayareabites_664","bayareabites_2398","bayareabites_1325","bayareabites_1224","bayareabites_11438","bayareabites_450","bayareabites_11439"],"featImg":"bayareabites_58771","label":"bayareabites"},"bayareabites_54185":{"type":"posts","id":"bayareabites_54185","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54185","score":null,"sort":[1357699307000]},"guestAuthors":[],"slug":"college-students-with-food-allergies-make-legal-gains","title":"College Students With Food Allergies Make Legal Gains","publishDate":1357699307,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168872161/college-students-with-food-allergies-make-legal-gains\">The Salt at NPR Food\u003c/a> (1/8/13)\u003c/p>\n\u003cfigure id=\"attachment_54191\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-300x225.jpg\" alt=\"A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\" title=\"A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\" width=\"300\" height=\"225\" class=\"size-medium wp-image-54191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Many a college student lives off of microwavable meals – but some do it not by choice but because they're worried school food might make them sick.\u003c/p>\n\u003cp>They may have \u003ca href=\"http://celiac.nih.gov/\">celiac disease\u003c/a>, a digestive ailment caused by gluten, or life-threatening allergies to foods like peanuts — both are on the rise. But even as more people become aware of the issues, schools and institutions may lag behind.\u003c/p>\n\u003cp>Now some food allergy advocates are celebrating what they see as a shifting legal trend: schools and other institutions required to treat food allergies as a disability. They've found an ally in the Department of Justice.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>DOJ's Civil Rights Division \u003ca href=\"http://www.justice.gov/opa/pr/2012/December/12-crt-1538.html\">announced\u003c/a> last month that the Americans With Disabilities Act applies to students at Lesley University in Cambridge, Ma., who claimed that the school's food services and meal plans were inadequate for their needs. It was the first food allergy-related settlement under ADA in higher education, says a DOJ spokeswoman.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.justice.gov/iso/opa/resources/75920121220161432503826.pdf\">agreement\u003c/a> with DOJ, Lesley is required provide gluten- and allergen-free food options in its dining halls, offer special meal plans for students with allergies, and pay $50,000 in damages to the students who filed the claim in 2009, among other measures.\u003c/p>\n\u003cp>\"The Lesley settlement is terrific,\" \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=163&Itemid=273\">Marilyn Geller\u003c/a>, chief operating officer of the Celiac Disease Foundation, tells The Salt. \"It puts all universities on notice that they're going to have to make these accommodations for students with celiac, gluten sensitivity and other food allergies.\"\u003c/p>\n\u003cp>Food allergies affect about 2 percent of adults and 4 to 8 percent of kids in the U.S., and the number of young people diagnosed with a food allergy has risen in the last decade, \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm089307.htm\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>By applying the ADA to food allergies, the DOJ has essentially turned food into an access issue – akin to providing ramps for students in wheelchairs.\u003c/p>\n\u003cp>\"By not accommodating food allergies, you're barring students from participating in the university,\" says Maria Acebal, a lawyer and spokeswoman for \u003ca href=\"http://www.foodallergy.org/\">Food Allergy Research & Education\u003c/a>, an advocacy group. \"If you can't get safe food, how can you study there?\"\u003c/p>\n\u003cp>It's gotten easier to make the case that food allergy is a disability since Congress broadened the scope of the ADA in 2008 with an \u003ca href=\"https://www.disability.gov/viewResource?id=13765822\">amendment\u003c/a>. The amendment has led to widespread reforms to accommodate people, especially children, with food allergies.\u003c/p>\n\u003cp>But Geller says there's still a ways to go, especially for people with celiac disease and gluten sensitivity who have to worry about cross-contamination of their food.\u003c/p>\n\u003cp>\"The problem is that a microscopic amount of gluten for people who are very sensitive can take them down for several days,\" says Geller. \"So we want schools to take it to the next level and make sure that the gluten-free food is prepared and served in dedicated areas so there's no cross contamination.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Congress expanded the scope of the Americans With Disabilities Act a few years ago to include food allergies. Now the Justice Department is making institutions accommodate students by providing \"safe\" food and special meal plans.","status":"publish","parent":0,"modified":1357699563,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":539},"headData":{"title":"College Students With Food Allergies Make Legal Gains | KQED","description":"Congress expanded the scope of the Americans With Disabilities Act a few years ago to include food allergies. Now the Justice Department is making institutions accommodate students by providing "safe" food and special meal plans.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"College Students With Food Allergies Make Legal Gains","datePublished":"2013-01-09T02:41:47.000Z","dateModified":"2013-01-09T02:46:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"54185 http://blogs.kqed.org/bayareabites/?p=54185","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/","disqusTitle":"College Students With Food Allergies Make Legal Gains","nprByline":"Eliza Barclay","nprStoryId":"168872161","nprApiLink":"http://api.npr.org/query?id=168872161&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/01/08/168872161/college-students-with-food-allergies-make-legal-gains?ft=3&f=168872161","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Jan 2013 15:18:00 -0500","nprStoryDate":"Tue, 08 Jan 2013 15:17:00 -0500","nprLastModifiedDate":"Tue, 08 Jan 2013 15:18:25 -0500","path":"/bayareabites/54185/college-students-with-food-allergies-make-legal-gains","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168872161/college-students-with-food-allergies-make-legal-gains\">The Salt at NPR Food\u003c/a> (1/8/13)\u003c/p>\n\u003cfigure id=\"attachment_54191\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-300x225.jpg\" alt=\"A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\" title=\"A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\" width=\"300\" height=\"225\" class=\"size-medium wp-image-54191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Many a college student lives off of microwavable meals – but some do it not by choice but because they're worried school food might make them sick.\u003c/p>\n\u003cp>They may have \u003ca href=\"http://celiac.nih.gov/\">celiac disease\u003c/a>, a digestive ailment caused by gluten, or life-threatening allergies to foods like peanuts — both are on the rise. But even as more people become aware of the issues, schools and institutions may lag behind.\u003c/p>\n\u003cp>Now some food allergy advocates are celebrating what they see as a shifting legal trend: schools and other institutions required to treat food allergies as a disability. They've found an ally in the Department of Justice.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>DOJ's Civil Rights Division \u003ca href=\"http://www.justice.gov/opa/pr/2012/December/12-crt-1538.html\">announced\u003c/a> last month that the Americans With Disabilities Act applies to students at Lesley University in Cambridge, Ma., who claimed that the school's food services and meal plans were inadequate for their needs. It was the first food allergy-related settlement under ADA in higher education, says a DOJ spokeswoman.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.justice.gov/iso/opa/resources/75920121220161432503826.pdf\">agreement\u003c/a> with DOJ, Lesley is required provide gluten- and allergen-free food options in its dining halls, offer special meal plans for students with allergies, and pay $50,000 in damages to the students who filed the claim in 2009, among other measures.\u003c/p>\n\u003cp>\"The Lesley settlement is terrific,\" \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=163&Itemid=273\">Marilyn Geller\u003c/a>, chief operating officer of the Celiac Disease Foundation, tells The Salt. \"It puts all universities on notice that they're going to have to make these accommodations for students with celiac, gluten sensitivity and other food allergies.\"\u003c/p>\n\u003cp>Food allergies affect about 2 percent of adults and 4 to 8 percent of kids in the U.S., and the number of young people diagnosed with a food allergy has risen in the last decade, \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm089307.htm\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>By applying the ADA to food allergies, the DOJ has essentially turned food into an access issue – akin to providing ramps for students in wheelchairs.\u003c/p>\n\u003cp>\"By not accommodating food allergies, you're barring students from participating in the university,\" says Maria Acebal, a lawyer and spokeswoman for \u003ca href=\"http://www.foodallergy.org/\">Food Allergy Research & Education\u003c/a>, an advocacy group. \"If you can't get safe food, how can you study there?\"\u003c/p>\n\u003cp>It's gotten easier to make the case that food allergy is a disability since Congress broadened the scope of the ADA in 2008 with an \u003ca href=\"https://www.disability.gov/viewResource?id=13765822\">amendment\u003c/a>. The amendment has led to widespread reforms to accommodate people, especially children, with food allergies.\u003c/p>\n\u003cp>But Geller says there's still a ways to go, especially for people with celiac disease and gluten sensitivity who have to worry about cross-contamination of their food.\u003c/p>\n\u003cp>\"The problem is that a microscopic amount of gluten for people who are very sensitive can take them down for several days,\" says Geller. \"So we want schools to take it to the next level and make sure that the gluten-free food is prepared and served in dedicated areas so there's no cross contamination.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54185/college-students-with-food-allergies-make-legal-gains","authors":["byline_bayareabites_54185"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10625","bayareabites_11014","bayareabites_1859","bayareabites_2398","bayareabites_138","bayareabites_10921"],"featImg":"bayareabites_54186","label":"bayareabites"},"bayareabites_53465":{"type":"posts","id":"bayareabites_53465","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53465","score":null,"sort":[1356660444000]},"guestAuthors":[],"slug":"smartphone-apps-offer-few-shortcuts-for-those-with-food-allergies","title":"Smartphone Apps Offer Few Shortcuts For Those With Food Allergies","publishDate":1356660444,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_53550\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\" alt=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" title=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" width=\"560\" class=\"size-full wp-image-53550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/168082266/smarphone-apps-offer-few-shortcuts-for-those-with-food-allergies\">NPR's The Salt\u003c/a> (12/26/12)\u003c/strong>\u003c/p>\n\u003cp>Managing food allergies can be a pain, requiring lots of sleuthing of ingredients in restaurants and supermarkets. But people with potentially lethal allergies to nuts and other foods don't have much choice.\u003c/p>\n\u003cp>Dozens of smartphone apps offer to make that task easier. Doctors say, though, the apps now on the market just aren't reliable enough.\u003c/p>\n\u003cp>We here at The Salt got to thinking about food allergy apps when we ran across \u003ca href=\"http://www.ee.ucla.edu/people/faculty/faculty-directory/aydogan-ozcan\">Aydogan Ozcan\u003c/a>'s new smartphone-based food chemistry lab. The iTube uses a standard cellphone camera to analyze a food's chemical composition. A user need only pop a chunk of food into one of the two wee test tubes attached to the phone, wait 20 minutes, and — presto! — laboratory results, in parts per million.\u003c/p>\n\u003cp>Ozcan, a professor of electrical engineering and bioengineering at the University of California, Los Angeles, specializes in re-engineering cell phones into tools. He invented, for example, an inexpensive \u003ca href=\"http://www.nytimes.com/2009/11/08/business/08novel.html?partner=rss&emc=rss\">microscope\u003c/a> that could be used to test blood for malaria parasites or the HIV virus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He envisions the iTube as a tool for schools, restaurants and, of course, parents of children with food allergies. Users of the minilab could upload their results to a personal database or share the results with people around the world to create a crowdsourced food allergy database.\u003c/p>\n\u003cp>Ozcan recently tested the iTube prototype with store-bought cookies and found that his device accurately identified the presence of peanuts. The \u003ca href=\"http://pubs.rsc.org/en/content/articlelanding/2012/LC/C2LC41152K\">results\u003c/a> are published online in the journal \u003cem>Lab on a Chip\u003c/em>.\u003c/p>\n\u003cp>Charmed as we are by this invention, we realized that when talking about life-threatening illnesses it would be good to talk to a doctor. So we called up \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, a researcher at the Jaffe Food Allergy Institute at Mount Sinai Hospital in New York. He is not charmed at all.\u003c/p>\n\u003cp>\"I definitely have concerns and skepticism and warnings for my patients who use any of these things,\" he told The Salt. \"As far as I know, they are not accurate enough to rely on.\"\u003c/p>\n\u003cp>Food allergy apps on the market fall into three categories: food journals, to track foods eaten and symptoms; databases of food ingredients; and bar code scanners that can be used to determine food ingredients.\u003c/p>\n\u003cp>The food journals seem like they'd be harmless, since all the data comes from the person using them. But Sicherer says they could lead people to self-diagnose an allergy that isn't there and put themselves on needlessly restrictive diets. \"Talk to a doctor\" about symptoms, he says. \"Don't try to diagnose yourself. That's where people get themselves into trouble.\"\u003c/p>\n\u003cp>A scan of available iPhone and Android food database apps reveals lukewarm reviews, with people noting inconsistency between the apps and actual product labels. Given how often food manufacturers change products and ingredients, it seems like maintaining an accurate, comprehensive database for an app would be difficult at best. Sicherer says: \"When you're talking about your health and safety, you might not want to rely on that.\"\u003c/p>\n\u003cp>How about the bar code readers? They've been very successful for companies, such as Weight Watchers, that offer them to help people identify the calorie, fat, and fiber content in packaged foods.\u003c/p>\n\u003cp>But Sicherer dumps cold water on the notion of relying on these kinds of apps for finding potential allergens. \"There's a big difference if you're deciding if something's going to send you into [life-threatening] anaphylaxis, or if the calories are higher or lower. The margin of error is different.\"\u003c/p>\n\u003cp>Unfortunately, Sicherer says, the most reliable and simplest thing to do to avoid food allergens is still to \"read the label carefully, [and] ask questions in a restaurant.\"\u003c/p>\n\u003cp>Ozcan's lab on a phone looks like it could take care of the inaccuracy problem. But the prototype requires users to undertake a mini chemistry experiment. They would have to grind up the food, mix it in a test tube with hot water and a solvent, and then mix it with a series of testing liquids. That process takes about 20 minutes.\u003c/p>\n\u003cp>Imagine buying a brownie in a coffee shop and then going through that 20-minute drill. Suddenly asking the server \"Does this have nuts in it?\" seems like not such an ordeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Plenty of apps promise to make life easier for people with life-threatening allergies to nuts and other foods. One scientist even invented a smartphone-based lab to detect potential allergens. But asking \"Does that have nuts in it?\" may actually be a better and safer option than pulling out your phone.","status":"publish","parent":0,"modified":1356660444,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":765},"headData":{"title":"Smartphone Apps Offer Few Shortcuts For Those With Food Allergies | KQED","description":"Plenty of apps promise to make life easier for people with life-threatening allergies to nuts and other foods. One scientist even invented a smartphone-based lab to detect potential allergens. But asking "Does that have nuts in it?" may actually be a better and safer option than pulling out your phone.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Smartphone Apps Offer Few Shortcuts For Those With Food Allergies","datePublished":"2012-12-28T02:07:24.000Z","dateModified":"2012-12-28T02:07:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53465 http://blogs.kqed.org/bayareabites/?p=53465","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/27/smartphone-apps-offer-few-shortcuts-for-those-with-food-allergies/","disqusTitle":"Smartphone Apps Offer Few Shortcuts For Those With Food Allergies","nprByline":"Nancy Shute","nprStoryId":"168082266","nprApiLink":"http://api.npr.org/query?id=168082266&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2012/12/26/168082266/smarphone-apps-offer-few-shortcuts-for-those-with-food-allergies?ft=3&f=168082266","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Dec 2012 14:44:00 -0500","nprStoryDate":"Wed, 26 Dec 2012 14:40:00 -0500","nprLastModifiedDate":"Wed, 26 Dec 2012 14:44:50 -0500","path":"/bayareabites/53465/smartphone-apps-offer-few-shortcuts-for-those-with-food-allergies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53550\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\" alt=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" title=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" width=\"560\" class=\"size-full wp-image-53550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/168082266/smarphone-apps-offer-few-shortcuts-for-those-with-food-allergies\">NPR's The Salt\u003c/a> (12/26/12)\u003c/strong>\u003c/p>\n\u003cp>Managing food allergies can be a pain, requiring lots of sleuthing of ingredients in restaurants and supermarkets. But people with potentially lethal allergies to nuts and other foods don't have much choice.\u003c/p>\n\u003cp>Dozens of smartphone apps offer to make that task easier. Doctors say, though, the apps now on the market just aren't reliable enough.\u003c/p>\n\u003cp>We here at The Salt got to thinking about food allergy apps when we ran across \u003ca href=\"http://www.ee.ucla.edu/people/faculty/faculty-directory/aydogan-ozcan\">Aydogan Ozcan\u003c/a>'s new smartphone-based food chemistry lab. The iTube uses a standard cellphone camera to analyze a food's chemical composition. A user need only pop a chunk of food into one of the two wee test tubes attached to the phone, wait 20 minutes, and — presto! — laboratory results, in parts per million.\u003c/p>\n\u003cp>Ozcan, a professor of electrical engineering and bioengineering at the University of California, Los Angeles, specializes in re-engineering cell phones into tools. He invented, for example, an inexpensive \u003ca href=\"http://www.nytimes.com/2009/11/08/business/08novel.html?partner=rss&emc=rss\">microscope\u003c/a> that could be used to test blood for malaria parasites or the HIV virus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He envisions the iTube as a tool for schools, restaurants and, of course, parents of children with food allergies. Users of the minilab could upload their results to a personal database or share the results with people around the world to create a crowdsourced food allergy database.\u003c/p>\n\u003cp>Ozcan recently tested the iTube prototype with store-bought cookies and found that his device accurately identified the presence of peanuts. The \u003ca href=\"http://pubs.rsc.org/en/content/articlelanding/2012/LC/C2LC41152K\">results\u003c/a> are published online in the journal \u003cem>Lab on a Chip\u003c/em>.\u003c/p>\n\u003cp>Charmed as we are by this invention, we realized that when talking about life-threatening illnesses it would be good to talk to a doctor. So we called up \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, a researcher at the Jaffe Food Allergy Institute at Mount Sinai Hospital in New York. He is not charmed at all.\u003c/p>\n\u003cp>\"I definitely have concerns and skepticism and warnings for my patients who use any of these things,\" he told The Salt. \"As far as I know, they are not accurate enough to rely on.\"\u003c/p>\n\u003cp>Food allergy apps on the market fall into three categories: food journals, to track foods eaten and symptoms; databases of food ingredients; and bar code scanners that can be used to determine food ingredients.\u003c/p>\n\u003cp>The food journals seem like they'd be harmless, since all the data comes from the person using them. But Sicherer says they could lead people to self-diagnose an allergy that isn't there and put themselves on needlessly restrictive diets. \"Talk to a doctor\" about symptoms, he says. \"Don't try to diagnose yourself. That's where people get themselves into trouble.\"\u003c/p>\n\u003cp>A scan of available iPhone and Android food database apps reveals lukewarm reviews, with people noting inconsistency between the apps and actual product labels. Given how often food manufacturers change products and ingredients, it seems like maintaining an accurate, comprehensive database for an app would be difficult at best. Sicherer says: \"When you're talking about your health and safety, you might not want to rely on that.\"\u003c/p>\n\u003cp>How about the bar code readers? They've been very successful for companies, such as Weight Watchers, that offer them to help people identify the calorie, fat, and fiber content in packaged foods.\u003c/p>\n\u003cp>But Sicherer dumps cold water on the notion of relying on these kinds of apps for finding potential allergens. \"There's a big difference if you're deciding if something's going to send you into [life-threatening] anaphylaxis, or if the calories are higher or lower. The margin of error is different.\"\u003c/p>\n\u003cp>Unfortunately, Sicherer says, the most reliable and simplest thing to do to avoid food allergens is still to \"read the label carefully, [and] ask questions in a restaurant.\"\u003c/p>\n\u003cp>Ozcan's lab on a phone looks like it could take care of the inaccuracy problem. But the prototype requires users to undertake a mini chemistry experiment. They would have to grind up the food, mix it in a test tube with hot water and a solvent, and then mix it with a series of testing liquids. That process takes about 20 minutes.\u003c/p>\n\u003cp>Imagine buying a brownie in a coffee shop and then going through that 20-minute drill. Suddenly asking the server \"Does this have nuts in it?\" seems like not such an ordeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53465/smartphone-apps-offer-few-shortcuts-for-those-with-food-allergies","authors":["byline_bayareabites_53465"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_10625","bayareabites_4076","bayareabites_2398","bayareabites_8684"],"featImg":"bayareabites_53466","label":"bayareabites"},"bayareabites_46335":{"type":"posts","id":"bayareabites_46335","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46335","score":null,"sort":[1343574033000]},"guestAuthors":[],"slug":"kqeds-forum-a-cure-for-food-allergies","title":"KQED's Forum: A Cure for Food Allergies?","publishDate":1343574033,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/peanuts20120725248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/peanuts20120725248x140.jpg\" alt=\"Peanuts. Photo: Getty\" title=\"Peanuts. Photo: Getty\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-46338\">\u003c/a>If a child has a food allergy, they are currently told to avoid any traces of that food. That could soon change as a result of a new study published in the New England Journal of Medicine. The study found that egg allergies could sometimes be reversed by giving small daily doses of egg over time. KQED's Forum discusses new developments in the prevention and treatment of food allergies. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207261000\">Original Broadcast:\u003c/a> Thu, Jul 26, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207261000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207261000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120726bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Dr. Grace Yu, allergist immunologist, \u003ca href=\"http://www.pamf.org/\">Palo Alto Medical Foundation\u003c/a> -- Adjunct Clinical Faculty, Stanford University School of Medicine\u003c/li>\n\u003cli>Dr. Scott H. Sicherer, chief of the Division of Pediatric Allergy and Immunology at the \u003ca href=\"http://www.mssm.edu/research/programs/jaffe-food-allergy-institute/\">Jaffe Food Allergy Institute\u003c/a> at Mount Sinai School of Medicine in New York\u003c/li>\n\u003cli>Mireille Schwartz, founder and CEO of the \u003ca href=\"http://www.allergysf.com/\">Bay Area Allergy Advisory Board\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200435\">Abstract of the Study in the New England Journal of Medicine\u003cbr>\n\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"If a child has a food allergy, they are currently told to avoid any traces of that food. That could soon change as a result of a new study published in the New England Journal of Medicine. The study found that egg allergies could sometimes be reversed by giving small daily doses of egg over time. KQED's Forum discusses new developments in the prevention and treatment of food allergies.","status":"publish","parent":0,"modified":1343406500,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":169},"headData":{"title":"KQED's Forum: A Cure for Food Allergies? | KQED","description":"If a child has a food allergy, they are currently told to avoid any traces of that food. That could soon change as a result of a new study published in the New England Journal of Medicine. The study found that egg allergies could sometimes be reversed by giving small daily doses of egg over time. KQED's Forum discusses new developments in the prevention and treatment of food allergies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: A Cure for Food Allergies?","datePublished":"2012-07-29T15:00:33.000Z","dateModified":"2012-07-27T16:28:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"46335 http://blogs.kqed.org/bayareabites/?p=46335","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/29/kqeds-forum-a-cure-for-food-allergies/","disqusTitle":"KQED's Forum: A Cure for Food Allergies?","path":"/bayareabites/46335/kqeds-forum-a-cure-for-food-allergies","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120726bforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/peanuts20120725248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/peanuts20120725248x140.jpg\" alt=\"Peanuts. Photo: Getty\" title=\"Peanuts. Photo: Getty\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-46338\">\u003c/a>If a child has a food allergy, they are currently told to avoid any traces of that food. That could soon change as a result of a new study published in the New England Journal of Medicine. The study found that egg allergies could sometimes be reversed by giving small daily doses of egg over time. KQED's Forum discusses new developments in the prevention and treatment of food allergies. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207261000\">Original Broadcast:\u003c/a> Thu, Jul 26, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207261000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207261000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120726bforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Dr. Grace Yu, allergist immunologist, \u003ca href=\"http://www.pamf.org/\">Palo Alto Medical Foundation\u003c/a> -- Adjunct Clinical Faculty, Stanford University School of Medicine\u003c/li>\n\u003cli>Dr. Scott H. Sicherer, chief of the Division of Pediatric Allergy and Immunology at the \u003ca href=\"http://www.mssm.edu/research/programs/jaffe-food-allergy-institute/\">Jaffe Food Allergy Institute\u003c/a> at Mount Sinai School of Medicine in New York\u003c/li>\n\u003cli>Mireille Schwartz, founder and CEO of the \u003ca href=\"http://www.allergysf.com/\">Bay Area Allergy Advisory Board\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200435\">Abstract of the Study in the New England Journal of Medicine\u003cbr>\n\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46335/kqeds-forum-a-cure-for-food-allergies","authors":["5014"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_45","bayareabites_34"],"tags":["bayareabites_10625","bayareabites_2398","bayareabites_1325"],"featImg":"bayareabites_46338","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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