Food Allergy Knowledge! Food Allergy Power!

They say that knowledge is power.  And I would say that for two reasons, the attached article from this week’s Journal of the American Medical Association provides both knowledge and power.  First, there is real hope and power in what is summarized there, and in a title like:  Treatment Rather Than Avoidance May Be Within Reach for Children With Food Allergies. Secondly, this article might answer some of the questions you hear from family and friends.  So read on, and get the knowledge and the power to respond – you just might encounter these topics at a Super Bowl party this Sunday.  I hope you’ll be munching on some Lucy’s cookies and sharing with friends!  Have fun.

Sweets and Treats

Did you know that October is National Cookie Month? While there is no particular origin of this observance, it’s certainly a celebration that we believe in! There is no better month than October (think Halloween!) to enjoy a sweet treat! To honor this fun and delicious time, we will be giving away a Halloween gift pack to several lucky fans who correctly answer Halloween trivia questions posted on our Facebook Fan Page www.facebook.com/DrLucys, and Twitter page www.twitter.com/lucys_tweets. The fun happens on Monday, October 24 and Tuesday, October 25, 2011. Happy Halloween!

Halloween is just a week away, and if you and your family are managing food allergies, you know that tricking and treating can be stressful. Here’s a link to my 2010 blog post about what happens at my house after a ghoulish tromp around that neighborhood. Also, check out FAAN’s tips for dealing with food allergies at Halloween.

Factory on Film!

Well, you probably know our story already.  Yet, if you’d like to hear it again and also see our amazing cookie factory, check this video out!  I’ll tell you more about how we provide the highest quality in gluten free and allergy friendly cookies.

Check out our beautiful 320 quart mixer, “Mag”, that works like a dream.  See our awesome staff busily making cookies for you.  See our two roll-in rack ovens that together can bake 2000 delicious, crispy cookies in 15 minutes.

Remember, Lucy’s are certified vegan, kosher pareve and gluten free.  They’re all natural, contain many organic ingredients and have 0g trans fat and 0mg cholesterol.  Yummy.

Cookies are coming your way!  Enjoy!

Where Do Groceries Come From?

Or better said:  How does my grocery store learn about and choose new items?

One answer is that your grocery buyer probably attends the Natural Products Expo West, and/or other similar food industry trade shows.  This week I’m heading to California to exhibit Lucy’s there for the third year in a row.

I love this show because so many new and delicious products are available – and it’s fun to be part of a dynamic and growing industry that puts delicious, healthy food on your table and mine.

This year in addition to meeting grocery buyers at our booth, I will be speaking to show attendees about health and food manufacturing related to gluten free and food allergies.  I’ll be on the agenda for two one-hour sessions on Friday.

I’ll be talking about the differences and similarities between celiac disease, gluten intolerance, food allergies and food intolerances.  This will include a review of recent research and news articles so grocery buyers throughout the country will have a chance to fine tune their knowledge of these issues.

This is one of my favorite things to do.  Food allergies and celiac disease are pretty complex issues.  I love talking with buyers and grocery managers so we can work to make life better for people with special diets.

Let me know of any messages you’d like me to relay about your diet and health.  And, any stores or chains I should be looking out for.  Send your grocery manager my way!  I’ll be at the Anaheim Convention Center in Booth #5425 most of the time except on Friday, March 11th during two presentations at 9:30am and 2:45pm in Room 207A.  I hope something good lands on your grocery shelves as a result!

New Year, New Stores!

Our delicious cookies were recently selected for new gluten free and allergy friendly sections in the following chains throughout the U.S.  Look for us on these shelves starting now.  Some deliveries will not occur until late February 2011, so keep watching.

With these additions, we are providing cookies in more than 6000 North American locations!   I hope this makes life easy for you.  And tasty too!

I received a message today from a Facebook fan who found them in Safeway!  Let me know where you find Lucys.

• Acme
• Albertson’s
• Carrs
• Cub
• Dominick’s
• Genuardi’s
• Hy-Vee
• Jewel
• Randalls
• Safeway
• Shaws
• Tom Thumb
• Vons

If you are looking for Lucy’s at your local store and don’t find them, please let your store manager know.  We are eager to work with new stores and distributors.  Send them to our website and this direct link to our email.

I hope you’re having a happy new year.  Stay warm and enjoy a few treats!

‘Tis the Cookie Season

Some of my best memories involve cookies.  My mother is a fantastic baker.  Over the years she collected and fine-tuned a wonderful set of cookie recipes she specially selected for the holiday season.  Every December she would designate days during the month for making each of these delights.

As we grew up all our family members became part of the process, first my sisters and I, and later nieces and nephews.  The littlest ones always had the job of sprinkling sugar on the delicious, buttery sugar cookies.  As we grew into adolescence we might even get a turn at rolling out dough, though it took years for anyone to gain the skill and style of Mom.

In fact, I remember the first time I made Mother’s cookies in my own kitchen.  I was newly married and living far away from my parents.  It was the first year that I would not be with them for the holidays.  Though they might have shipped these special treats to me okay, it seemed like the right time for me to make the cookies on my own.

I remember feeling nervous over rolling out the dough.  The texture and thickness had to be just right for the best cookie result.  Amazingly, my dough and rolling were just fine.  It happened as if Mom was right there doing it herself.

This year we plan to have a gluten free and allergy friendly family cookie-making day.  We’ll be celebrating Mother’s 90^th birthday.  She’s still amazing, and still making her amazing cookies.  And I am happy to say that she loves mine too!

While there are many ways to show your love during the holidays, I personally think cookies are a great way to share friendship and joy.  Happy holidays to everyone!

Thanksgiving — More Matters

Most of us allow ourselves to indulge a little over the holidays and come New Year’s Day, we’re looking for ways to maintain healthy weight and help our children develop good eating habits.

This holiday season, instead of focusing on what we should be eating less of, perhaps we’re better off shifting the focus to what we should be eating more of.  Fill up on veggies and you’ll be set to consume just the right amount of dessert.  No more, no less.

A recent report from the Centers for Disease Control (CDC) showed that last year about one-third of U.S. adults consumed fruit or fruit juice at least twice a day, down slightly from more than 34 percent in 2000.  About 26 percent of Americans ate vegetables three or more times a day, the same results as reported in 2000.  So, only one quarter to one third of us are eating anywhere close to enough of these amazing plants.  To help us all eat more of these great foods the CDC established the Fruits and Veggies – More Matters! Program. It’s based on a simple premise—more fruits and vegetables matter.  They are:

• Low in calories
• High in fiber
• May reduce risk of many diseases including heart disease, high blood pressure and some cancers
• Rich in vitamins and minerals that help you feel healthy and energized
• Probably ease the effects of aging
• Can be a helpful part of maintaining a healthy weight and managing or avoiding development of diabetes and other diseases that result from being overweight.

Our family is going to start this holiday season off with healthy habits that include less worry about enjoying a few treats and instead focus on including more fruits and veggies.   We’re adding a veggie appetizer, two more vegetable side dishes and a fruit desert to our Thanksgiving menu.  If we start now, when the New Year comes around, our resolutions might have nothing to do with improving our diet.  Here are some recipe ideas:  green beans, roasted vegetables, salad.

Of note, if you’re managing a special diet, fruits and veggies can provide a rich, nutritious and tasty alternative to many common challenges.  If cheese and crackers should be avoided, try roasted eggplant instead.

Want to join in the Fruits and Veggies—More Matters Program?  Visit the CDC’s site for lots of health and nutrition information, including a fruits and veggie serving calculator.

Hallowed Tricks & Treats in Our Neighborhood

My son is six and therefore at the age where picking the perfect Halloween costume means the difference between being cool and uncool.  This also means his desired costume has been changing weekly.  We’ve gone from Frankenstein, to Chewbacca to Mummy to Clown.  My favorite costume is still the little puppy dog with the floppy ears and spots that he wore at age three.  Of course it would barely accommodate one of his legs now, much less his whole body, but I like to hold onto this memory as a reminder of his innocence.

Costume importance aside, Colin’s allergies to milk, eggs, peanuts, tree nuts and wheat require a heightened awareness this time of year.  But just as important, my husband and I want Colin to feel like any other little boy on his night of hallowed haunting.  Because of that we’ve always approached the trick or treating event on Halloween in an open way.  We grab his candy container of choice, a flashlight and EpiPens; then we join the troops of grandly dressed kids and adults in our neighborhood.  The big rule is that we don’t eat candy while on the trail.  And frankly, this is not very dramatic.  It’s just like all food rules for us.  The great thing is that the rest of our romp through the neighborhood is just like everyone else’s.  Colin has a great time.  And so do we as parents; watching him stand side by side at each door with his friends just being a carefree kid.

Once at home we sort the candy into three piles—OK, Not OK and Not Sure.  This is part of the fun.  And, it turns out to be a great confidence builder.  Colin knows he will be able to sort for himself as he becomes more independent, even on Halloween night.   He is free to take from the “OK” pile.  The “Not OK” pile goes off to Dad’s work and the “Not Sure” pile becomes my sleuthing project.    I spend the next couple of weeks reviewing ingredients online, calling candy companies, etc.  It takes a little time, but it’s worth it.  Colin checks in on the status of my work and through this he is building lifelong skills for living with food allergies.  Colin is learning how to determine what is safe or not.

Our unrestricted trick or treating tradition isn’t necessarily for everyone with food allergies of course, but it works for us and we look forward to Halloween night and thereafter each fall.

These days, Halloween celebrations aren’t limited to the one night though.  It’s a candy-fest for the entire month.  For other October days we try to focus our celebrations around activities that are less food oriented and schedule them after a nice, healthy meal at home.   This is not just healthy for us, it’s good for everyone!   In fact, many other families find this the best way to celebrate fall.  After all, we are what we eat.

Back to School Days

It’s back to school time for our family.  My son started first grade on Monday. Wow!  Hard to believe.

In the last week we followed the age old pattern of awaiting the news about teacher assignment, then calling around to see which friends would be in the same class.  Then we combed the aisles of our nearest discount store to gather school supplies.  First grade books now have my son’s name in them!  Lunch boxes and book bags have been deemed “keepers” or replaced after too much use last year.

Another list we check off every year has important food allergy items on it. That one is done now too.  Epi injector expiration dates have been checked. New anti-histamine packs have been added to emergency kits.  New teachers have been trained.  New lunchroom staff oriented.

While in some ways this part of the back to school ritual seems just as routine as others, food allergy preparedness is never taken lightly.  Each year I enjoy the time I spend with the school staff talking about the signs and symptoms of allergic reaction, then training on epi injector use.   To quote the teachers this year:

“Oh, I see!”                    ”OK, I get it.”                  ”I can do that.”

“That’s easy!”                                         “I feel so much better about this.”

“Wow, we can handle this.”                              ”This is really important.”

If you need a little trick for focusing your back to school efforts this year, I suggest “the 3 P’s”:  Prevent, Prepare, Participate.   I shared this idea recently with the folks at Living Without magazine, and you will can see the write up of my school safety plan in their August/September issue.

Prevent. Work with teachers and staff to recognize, remove or reduce risks.

Prepare. Help caregivers recognize symptoms and understand exactly what to do in the event of an allergic reaction.

Participate. Share your knowledge, ideas and commitment to food allergy safety.  You could be the food allergy expert at your school and your energy might be just what’s needed to make things the best they can be for your child and others.

Summer Food Safety

For most of us summer fun includes gathering with friends and family around the scrumptious flavors of the season.  Whether you’re cooking on the grill in your own backyard, packing a picnic basket for the beach or filling your backpack for a hike—it’s good to take a few minutes this summer to review some food safety tips.  Plus with the prevalence of food allergies and celiac disease, it might be nice to think about what steps to take for guests with special dietary requirements.

Here are 7 tips for food safety this summer:

1.  When packing your cooler for a long trip, you might consider freezing some food items ahead of time.  This will more likely keep your items at a safe temperature in transport and can help your entire cooler function better as a cold spot.  Remember that a cooler full of cold or frozen items will maintain lower temperatures better than a partially filled cooler.  Pack high, even if it’s just by adding a bag of ice cubes or frozen juice boxes  serving double-time as ice cubes.

2.  If you’re taking produce on the road, try washing all salad ingredients and fruits or vegetables before packing and find a cool place for transport.

3.  If running water is not available remember to take along hand wipes or hand sanitizers that don’t require water to clean hands before and after working with food.

4.  Wash hands, utensils, and other food contact surfaces using soap and warm/hot water after contact with raw meat or poultry.  If you’re taking meats to grill at the park or beach, consider getting them ready while you’re at home.  Taking pre-formed burgers or trimmed chicken from a container prepared at home surely beats tangling with preparation while you’re away.  Remember to use fresh utensils and plates to turn items and for removing food from the grill.

5.  If you’re cooking for someone with food allergies, think ahead about any marinades you might be planning to use.  Check to see if all ingredients are acceptable.  You might be surprised at how many marinades contain gluten or nuts.  Clean your grill surface well, and segregate any foods that might contain allergens of concern (including cheese that might be added to hamburgers).   Use a separate utensil and plate when handling the food that must avoid allergens.  You might consider inviting your guest to assist with cooking his or her special item.  This might increase everyone’s sense of comfort regarding safety.

6.  Cook foods to proper temperatures.  As a refresher, you can review minimum cooking temperatures here.  Don’t forget to pack your meat thermometer if you’re travelling.

7.  Refrigerate leftovers within 2 hours when the temperature in the food serving area is below 90° F, within 1 hour when the temperature is above 90° F.  Getting food back into the fridge promptly is always a good idea.  Produce and leftovers will last longer.

For more great tips on food safety, visit the US Health and Human Services website on food safety.  Happy grilling!