Rita's Ice - Celebrate the 1st Day of Spring

We've never been to Rita's or eaten a Rita's Italian Ice or Custard, but I have several friends with food allergic children that have been to a Rita's.  I did a little research on the company's website, and they do have a great allergen labeling policy. What was an immediate concern is that they offer "Mix-Ins" for their custards.  Mix-Ins include Reese's Pieces, Reese's Cups, M&M's, Heath Bars, Oreos and Nilla Wafers.  It's no news to you guys that the majority of these items are taboo for our peanut allergic children.  Up goes the red flag.

On a food allergy message board, I posted a question as to whether other moms with peanut allergic children have been to Rita's and asked their opinion as to whether they thought it was a safe place to eat.  I found out that these mix-ins are fairly new and are kept covered in separate storage containers.  There is also lots of signage stating their allergen policies.  One mom says she does go there with her peanut allergic daughter and they stick to the Italian Ice flavors.  The mix-ins weren't near the ice flavors.

So, it sounds like a place that might be worth checking out.  And, today might be the day to do it.  Rita's is celebrating the first day of spring by giving away a free regular size Italian Ice.  We'll be packing and moving today (more about that later) so it's not on our agenda, but maybe one of you guys could check it out and report back on your experience.  Or, if you've been in the past...what did you think?  Would you recommend it for children and adults with severe food allergies?  I'm still on the fence.  After all, the peanut product toppings for the McFlurry is one of the main reasons we stopped going to McDonald's (link to that post).  Is one food establishment okay and another not?

Peanut Allergy Linked to Genetic Defect

Results from an Australian study linking peanut allergies to a skin genetic defect were released this week. A group of scientist from the Dundee University found that the gene, filaggrin, found in human skin can triple the risk of a child developing a peanut allergy. According to the study, "a fifth of all peanut allergy sufferers have a filaggrin defect. Those with the defect can be three times more likely to suffer peanut allergy than people with normal filaggrin."  Here's the link to the article so that you can read the details.

I did a little more research on filaggrin because I'd never heard of it.  In an article on the New York Times website, I found that "filaggrin is a skin protein that serves as a natural moisturizer. Without it, the usually impervious barrier formed by the skin is compromised by cracking."  This article, dated back in 2006, reports how a group of scientist from the Dundee University (the same research team from the first article I linked) found the defective gene for filaggrin while researching the cause of chronic eczema.  Evidently, having shown that filaggrin was a significant factor in causing eczema and asthma, the scientist next decided to investigate whether the gene might also be a cause of peanut allergy.

Here's a couple of interesting sections from the 2006 article stating that eczema might not be a side-effect from allergies, but that allergies might be a side-effect from a skin defect:

For decades, allergists embraced the idea that eczema arose from an immune overreaction inside the body, leading to inflammation and cracked, itchy skin. Skin cracking, in turn, let in more allergens, irritants and microbes that further fueled the cycle. The theory was supported by the observation that eczema sufferers show high blood levels of an immune defense protein called IgE and often develop immune-related ailments like asthma, food allergies and hay fever. 

Many dermatologists, on the other hand, have argued that allergies do not cause chronic eczema. Over the last decade, some proposed that an intrinsic defect of the skin occurs first and then causes immunological weirdnesses. In other words, trouble develops from the outside in. 

I've have never heard the theory that skin can be defective (with a dry, filaggrin-deficient barrier) and let in environmental pollutants, food proteins, bacteria, dust mites, etc., and that those "foreign intrusions might activate immune cells to respond and crank out IgE, causing the inflamed skin lesions. That process may also prime the immune system to overreact to specific allergens, leading eventually to asthma, hay fever and food allergies."

If you're dealing with children that have eczema, it might be worthwhile to read these articles.  It's always interesting to hear different theories even if it does often confuse an already confusing issue.  This article goes on to quote a dermatologist not related to the study.  Here's an excerpt: "the genetic studies magnify the need to protect the dry, damaged skin barrier and keep out irritants and allergens by hydrating it and keeping it intact. That means that along with using anti-inflammatory medications, it is crucial for eczema patients to follow the basic advice on moisturizing to prevent flare-ups. For infants, the research even raises the possibility of prevention and points out that maybe we can reduce the impact of asthma and allergic rhinitis by treating the skin in kids with eczema early by moisturizing right from day one.”
 
I find it an interesting coincidence that Abigail had eczema, but her younger brother did not.  I should mention too that both her dad and I have also had minor boughts of eczema in the past, and that I suffer from really dry skin.  Too bad that filaggrin screening tests are a ways away. 

"Arthur: Binky Goes Nuts"

Abigail, my 3 year old son and I first previewed "Arthur: Binky Goes Nuts" back in August of last year. I was trying to determine if it was a good video to recommend to Abigail's teacher to show to her class.  I wasn't particularly impressed then, and I wanted to see if I would change my mind after seeing it a second time.

This time around, my now 3 1/2 year old, non-allergic son left the room in a panic as soon as he saw me put the disk in the DVD player. It evidently bothered him the 1st time (more on that in a minute), and he definitely didn't want to watch it again. This is from the Arthur series that runs on PBS Kids in the afternoons and is geared more towards older children.  I found a link to the full episode on YouTube.

The episode starts with Binky, Arthur's almost 10 year old friend, having signs of an allergic reaction on his skin.  Binky goes to the doctor and has skin and blood test which show that he's allergic to peanuts.  The doctor sends Binky home with lots of pamphlets and tells him that the "more he learns about allergies, the easier it is to cope with them" which is a great statement.  The episode goes on to highlight the importance of Binky reading labels, not being able to eat food he used to eat and having to sit at a peanut free table in the cafeteria at school.

Up to this point, there are a lot of good messages. I find it starts to get a little off base when Binky has a dream where he has to sit in the cafeteria at the special table with an over-the-top range of odd children.  Binky gets a cell phone so that he can call for help if he has an allergic reaction.  I'm on the fence with this particular message.  Personally, I think it is more important to teach children to find an adult for help.  I was trying to think of circumstances where Abigail, at age 9, would not be in the presence of an adult and would need a cell phone and couldn't think of any.  His mom calls him while he's in the school cafeteria (she's standing outside the window watching him eat) and there is some dialogue where mom is panicking about the sandwich he is eating.  We find out that she actually made it for him.  I guess the writer is trying to make light of us hovering moms.

Further in the episode, Binky goes to a candy store.  His mom doesn't think he's knowledgeable enough yet to make purchasing decisions, but he insists.  A friend with a milk allergy is there and she shows him some safe treats, none of which he wants.  Binky purchases cashews, eats them, and his throat starts to feel funny and he gets a rash.  He ends up back at the hospital where he has to get a shot.  The cashews were processed in a plant with other peanut products.

The scene that really bothered my 3 year old last fall and the reason he didn't want to watch it again was a dream that Binky has where he is about to get trapped in a giant peanut butter sandwich by an evil character until Super Bunny saves him.  Super Bunny's advise is to be "tougher than the allergy and let it know who's in charge."  Both my kids are pretty sensitive to TV shows so this part probably wouldn't bother most kids.  Abigail did not like it when she first saw it either.  This time she was better with the scene.

The shows ends with Binky reading all of the information that the doctor provided, doing research on safe restaurants and getting an epinephrine pen.

There were definitely some good messages woven in the program.  Back in August I decided not to recommend that Abigail's teacher use it as a tool to educate the class about food allergies.  I still think it was the right decision.  What bothered me the most is that Binky didn't have an allergic reaction to peanuts until he was almost 10 years old.  Is that possible?  My experience is with early childhood allergies. Can an allergy severe enough to result in anaphylaxis not manifest itself until a child is that old?  I would guess yes if there had been minor symptoms that were ignored prior to that age.  I did do a little research and found case after case of adults having sudden onset of severe allergies.  But, I wonder if non-allergic children watching "Arthur:  Binky Goes Nuts" would start fearing having a severe reaction due to the lack of explanation in the episode?

I guess in conclusion, I don't think there is any harm whatsoever of older, elementary school aged children watching "Arthur: Binky Goes Nuts."  If nothing else, it's a great way to open up some dialogue about food allergies.  For me, it definitely raised some questions about older children getting food allergies without prior symptoms, and I'm going to do some research.  I'll follow up and let you know what I find out.

Have you seen this episode of "Arthur"?  If so, please leave your opinions.  I'd love to hear them.

I'm Still Here!

It's been a while since I've posted.  Just wanted to let everyone know that I'm still here, and that I haven't forgotten you guys.  I've been really busy this last week, and can't even begin to list everything I've got going on right now.  I've been too tired by the time evening comes around to work on anything for the blog.

I've got several posts that are work-in-progress, but in the meantime, I did have something fun and easy that I've been wanting to share.  For Christmas, Abigail got a subscription to the Highlights magazine from her cousin.  Who would have guessed that while Abigail and I were reading it, I would find a great recipe.  And, in her very first issue (January 2011) nonetheless!  The recipe is for Pocket Bread, i.e., Pita Bread, and it couldn't be easier to make (it should be, it's from a kid's magazine).  It's also very food allergy friendly with only 4 ingredients.  I haven't tried to make it with a wheat flour substitute, or for that matter, a more healthy whole wheat flour.  I should experiment.

Here's the recipe:

 Pocket Bread

1. In a mixing bowl, mix together 2/3 cup lukewarm water, 1 tablespoon sugar and 3/4 teaspoon of instant yeast (Rapid Rise).  Add 2 cups unbleached flour.  Mix well.

2. Put flour down on a cutting board or pastry mat and place the dough on the floured surface.

3. Knead the dough for 10 minutes.

4. Put the dough back in the mixing bowl and cover it with a clean dishcloth.  Let it rise for 2 hours in a warm place or in the fridge overnight.

5. Flour your board or mat again and split the dough into 8 balls for small pockets or 4 balls for large pockets.  Put a ball on the mat, sprinkle it with flour and roll out the dough until it is no more than 1/4 inch thick and looks like a pancake.  Repeat with other balls of dough.

6. Preheat oven and a baking sheet to 500 Degrees Fahrenheit.  When both oven and baking sheet are hot, place flattened dough on the baking sheet.  Bake for 3 to 5 minutes or until pockets are puffy and golden brown.

7.  When they've cooled, cut each pocket in half and fill with your favorite sandwich fillings.

Told you it was easy and so much better for you than the processed pockets with all those added ingredients from the grocery store.  You just have to plan ahead to allow time for the dough to rise.  I love using these for a quick dinner.  My favorite fillings - lettuce, tomato, grilled chicken strips, cucumbers, roasted red peppers, feta cheese and Greek salad dressing.

Off to bed.  Another incredibly busy day tomorrow!

American Girl Boutique & Bistro Experience

This past weekend, Abigail, a friend, her friend's mom and I took a road trip to Alpharetta, Georgia to the American Girl Boutique & Bistro in celebration of Abigail's 8th birthday. What a great experience!

We had lunch reservations at the Bistro. Just a hint, you need to make them weeks if not months in advance. The online reservation system asks about food allergies so I was able to indicate that there was a nut and wheat concern.  Abigail's friend has Celiac disease and cannot eat anything with gluten.  As an extra precaution, the friend's mom also called the Bistro in Alpharetta directly and spoke with the chef.  She felt comfortable that there were going to be options on the menu that our daughters could eat.

After all of us, including the dolls, were seated... late (which is my only negative comment), the chef came out to talk with us personally. He went over the menu to let us know what items were peanut/tree nut free and gluten free. The bakery they use for most of their bread products also produces other products with peanuts. That eliminated several Starters and Main Course sandwiches. No problem there because Abigail had already decided she wanted the Macaroni with Lots of Cheese with a fresh fruit skewer on the side for her entree. She did want the Warm Pretzel Bites with honey mustard dipping sauce for her Starter, but the pretzels were from Pillsbury and had a warning label for cross-contamination. Instead, she got the Cheesy Cheddar Fondue with the gluten-free bread (which was surprisingly very good).  The gluten-free bread came from a different bakery and was peanut/tree nut safe.  Both girls ended up with the fondue. There were other options, i.e, the Very Veggie Platter, the Salad Skewers, the Fresh Fruit with Yogurt Dipping Sauce, etc., but they were deemed too healthy and not near as fun as fondue.

Abigail's friend was able to get the Perfect Picnic Time entree which is a mini hamburger and hot dog.  The chef subbed the buns with gluten-free bread and the curly fries with the fruit cup and yogurt dipping sauce.  For the adult Starters, we got the Fresh Fruit with Yogurt & Mini Muffins and the Warm Artichoke-Spinach Dip and shared it.  We were also going to share a sandwich and a salad for our main course. We managed to eat the Turkey and Provolone Panini, but were way too full to touch the Spinach Salad with Warm Bacon Dressing.  If you're wondering why we ordered so much food in the first place, the price for lunch is $14.50 per person and includes the Starter and Main Course.

Because it was Abigail's birthday, we also had to have a special dessert.  All of the cookie and cake desserts used ingredients from Pillsbury and were not peanut/tree nut safe.  There was one chocolate cake that was gluten free, but I chose to order each girl a Celebration Milkshake with birthday cake flavored ice cream, whipped cream, sprinkles and a cherry on top.  I was not expecting them to bring Abigail's out with a candle, but they did.  The waitresses also all gathered around and sang "Happy Birthday" to her which was really nice.  Abigail was more than a little embarrassed by the special attention.  I was pleased that they did so without me asking.  FYI, you can order a special birthday package meal that includes a tiara, certificate and special white "signature" cake and ice cream, but the cake is neither peanut/tree nut or gluten free so I didn't pay the extra.  I think that lunch runs $28.00 a child and $18.00 an adult.

We shopped, we ate and the dolls even got their hair done and ears pierced in the salon.  When we finished at the American Girl Boutique, we checked into our hotel, and the girls spent the evening swimming in the indoor pool.  What a fabulous adventure.  We've made memories to last a lifetime.

Chocolate...Perfect for Valentine's Day!

It's Valentine's Day. Time for hearts, flowers and chocolate.  Yum... chocolate...I love chocolate. I used to be a milk chocolate fan, but my husband has totally converted me to dark chocolate. I'm sure you've read this.  Dark chocolate is not only good for you, but it also makes you happy.  It contains phenylethylamine which is the same hormone triggered by the brain when we fall in love. Hard to believe that something I enjoy so much is actually good for me. It usually doesn't work that way.

The European Society of Cardiology published a study done in Germany that followed 19,357 people, aged 35 to 65, for 10 years.  They found that those "who ate the most amount of chocolate – an average of 7.5 grams a day – had lower blood pressure and a 39% lower risk of having a heart attack or stroke compared to those who ate the least amount of chocolate – an average of 1.7 grams a day. The difference between the two groups amounts to six grams of chocolate: the equivalent of less than one small square of a 100g bar."

And, if that is not enough of a reason to enjoy dark chocolate, how about the fact that it contains more antioxidants per 3.5 ounces than prunes, raisins, blueberries, blackberries, strawberries, raspberries, kale, spinach, Brussels sprouts, alfalfa sprouts, plums, oranges, red grapes, red bell peppers, cherries, onions, corn or eggplant.

Not all chocolate is created equal.  According to Wikipedia, usually an emulsifying agent like soy lecithin is added to create a smooth texture.  Some manufacturers are now using an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.  Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.  Look for organic, Fair Trade and/or non-GMO chocolate if wanting to avoid these "extras" in your chocolate.

For those that find themselves alone on Valentine's Day, do not despair. A study reported by the BBC indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.  For those that aren't alone...why not enjoy them both!

Happy Valentine's Day!

New Look?

If you're reading my blog tonight, it's possible that every time you hit a new page or refreshed, the background changed. I've been trying out new looks, lots and lots of new looks. I can't decide if I should keep it fun, stick with the old background or make it more professional with solid colors and a simple format.

So, what do you guys think? Time to go professional and keep it simple or do you like it fun? I do think I like this new layout with the boxes, white text background and tabs across the top.

I'm having an identity crisis!! Help! I need some feedback.