So, What is Gluten?

Some people cannot eat gluten for medical reasons, but many people don’t eat it because they think it will make them gain weight, some fitness instructor told them not to or because everyone is talking about it. Ten years ago no one in the food industry was talking about it. Recently, Jimmy Kimmel did a segment asking “gluten-free” people at a popular exercise spot one simple question:

What is gluten? Sadly, not one person got it right. They had no idea what gluten is or why they should or should not be eating it. The truth is, unless there is a medical reason, you shouldn’t eliminate entire food groups from your diet. By definition:

Gluten: A substance present (protein) in grains – wheat, barley, rye, spelt, triticale, some oats and several other grains. It causes illness in people with Celiac Disease and gluten allergies.
There are major problems with the gluten-free movement, including a lack of education. For those with legitimate problems that go on a gluten-free diet, how it improves their health is life changing. They share the good news with friends and family - inadvertently giving them false hope that it will make them feel better too. Going gluten-free will not help you lose weight and will not make you feel better if your body is able to digest it. It isn’t uncommon to see someone that is on a “gluten-free diet” at the bar enjoying a beer – because they have no idea what gluten is. It’s difficult to find beer is that is not direct derivative of gluten!

On the flip side, the gluten-free fad has created a stigma in the food industry. When someone with a real illness or allergy comes into a restaurant, some servers don’t take it seriously when they mention gluten-free. They think it is a fad or the person is over dramatizing their situation. This is a huge problem because it IS serious. That person could be sick for days or weeks from minimal exposure to gluten (only 20 ppm* is enough to cause illness); and, the levels of illness can vary greatly from person to person.

Servers don’t understand that picking the croutons off the top of the salad isn’t enough. They don’t understand gluten-free pasta cannot be cooked in the same pot that was just used for regular pasta. This is why education is imperative! Don’t put your establishment in a libelous situation where someone could become very ill or die because your staff doesn’t understand the seriousness of celiac disease and food allergies. If your team isn’t properly trained, you could be held legally responsible if an incident occurs.

FSTS can help! Visit us at fsts.net/allergytraining to find a course designed for you.

*20 parts per million, comparable to one drop of food coloring in a gallon of water.

Food Allergies in Schools - Part 2 of the Allergy Series

As a growing food safety and public health concern, potentially life-threatening food allergies affect between 4% and 6% of children in the U.S. The ordeal goes beyond the child with the allergy, effecting their families, schools and early child education programs. Having a plan of action and communication between families and staff could help to prevent allergic reactions and prepare them to handle emergencies.

What is a food allergy?

When the body has a specific immune response to certain foods that can multiply, this can be defined as a food allergy. The immune response can be severe and life threatening, or even lead to anaphylaxis. Normally the immune system protects us from germs, however in those with food allergies it incorrectly responds as if the food was harmful.

Eight foods account for 90% of serious allergic reactions in the U.S.

Symptoms of Allergic Reactions in Children

While symptoms and severity of reactions to food can vary between individuals, they can also different for one person over time. If a child with food allergies is having a reaction, they may talk about the following symptoms:

•   It feels like something is poking my tongue.

•   My tongue (or mouth) is tingling (or burning).

•   My tongue (or mouth) itches.

•   My tongue feels like there is hair on it.

•   My mouth feels funny.

•   There’s a frog in my throat; there’s something stuck in my throat.

•   My tongue feels full (or heavy).

•   My lips feel tight.

•   It feels like there are bugs in there (to describe itchy ears).

•   It (my throat) feels thick

•   It feels like a bump is on the back of my tongue (throat).

Treatment and Prevention of Food Allergies in Children

Unfortunately, there is no cure for food allergies. The only way to avoid symptoms or an emergency is to avoid the allergen. While it is not always easy to avoid certain foods, school and ECE programs should have a plan of action in place to handle allergic reactions and anaphylaxis. Early and fast recognition of allergic reactions that may lead to anaphylaxis can prevent a tragedy.

Voluntary Guideline for Managing Food Allergies in Schools and Early Care and Education Programs

In collaboration with the U.S. Department of Education and federal agencies, CDC developed guidelines for managing food allergies in schools and early care and education centers. This provides information and planning steps for parents, district administrators, school administrators and staff.

Defining A Food Allergy: Part One of the Allergy Series

A food allergy can be described the reaction of the immune system to a harmless food as if it were a threat. While there are several types of immune responses to food, we will focus on one specific type of reaction – where the body produces a specific type of antibody call immunoglobulin E (IgE). The binding of IgE to certain molecules in food triggers the immune system to respond.

The first time a person eats the food, no symptoms may be present. The first time they are exposed to that food, their immune system reacts as if the food is harmful and makes specific IgE antibodies for that allergen. The antibodies then circulate throughout the body and attach to different tissues.

The next time they eat the food an allergic reaction could happen. When ingested, the food allergen binds to the IgE antibodies that have attached throughout the body, releasing massive amounts of chemicals such as histamine. Depending on the tissue where they are released, the chemicals will cause various symptoms, ranging from mild to severe. A severe allergic reaction can include anaphylaxis, a potentially life-threating response.

Anaphylaxis may begin abruptly and could lead to death if not treated immediately. This includes a wide range of symptoms that can present themselves in many combinations. Some symptoms are not as dangerous, but the most severe restrict breathing and circulation.

Affected areas could include:

SKIN: itching, hives, redness, swelling

NOSE: sneezing, stuffy nose, runny nose

MOUTH: itching, swelling of lips and tongue

THROAT: itching, tightness, difficulty swallowing, hoarseness

CHEST: shortness of breath, cough, wheeze, chest pain, tightness

HEART: weak pulse, passing out, shock

GI TRACT: vomiting, diarrhea, cramps

NERVOUS SYSTEM:  dizziness or fainting

Symptoms can begin immediately or several hours after contact. Sometimes the symptoms go away, only to return 2 to 8 hours later. Anaphylaxis is highly unpredictable, but if you begin to experience symptoms you must seek medical attention immediately because it can be deadly.

Common Food Allergies in Infant, Children and Adults

In infants and children:

In adults:

Food allergies usually develop at an early age but can develop anytime. Children can outgrow egg, milk, and soy allergies. However, people who develop allergies as usually adults have them for life.