By Steven Neil
Food Allergies on the Rise
Food allergies are a growing problem in the US, and according to the FARE (Food Allergy Research & Education), food allergies affect more than 32 million people in the US, about 26 million adults, and 5.6 million children. The CDC reports that food allergies increased over 50%, and peanut allergies have tripled in children between 1997 and 2009, costing parents over $25 billion each year. The FDA reports that 200,000 people need emergency care, 30,000 emergency room visits, 2,000 hospitalizations, and 150 deaths each year due to food allergies.
Food allergies cause different reactions in different people, ranging from mild skin eczema to life-threatening anaphylaxis shock. People requiring emergency medical care from anaphylaxis increased by 377% from 2007 – 2016 while the cost of an Epi-Pen device increased over 500%, now selling for $600 while costing around $100 in foreign countries.
While various foods cause a reaction in people, 90% of the allergic reactions are from eight different foods. Called the “Big Eight,” they are:
Milk
Eggs
Fish (e.g., bass, flounder, cod)
Crustacean shellfish (e.g., crab, lobster, shrimp)
Tree nuts (e.g., almonds, walnuts, pecans)
Peanuts
Wheat
Soybeans
The Food Allergen Labelling and Consumer Protection Act (FALCPA ) requires manufacturers to put warning labels on foods that contain them. While this is a good start, it is nowhere near adequate to protect people with food allergies as it does not require labels on fresh foods, foods regulated by the USDA (eggs, poultry, meat), or foods sold by street vendors, food trucks or restaurants. Nor does it cover cross-contamination or oils derived from allergens such as peanut oil. There is a growing movement to include sesame and corn in the list of foods needing identification on labels.
Change is my New Constant
Once I began to understand how inadequate our food labeling is, I began to realize how much change it was going to require for me to avoid problem foods. Several foods are simple to watch for such as carrots, chocolate, beef, fish, and tomatoes. But dairy, corn wheat, and potatoes can be very tricky.
For instance, dairy goes under dozens of names and contained in many additives such as casein, galactose, hydrolysates, lactalbumin, lactate solids, nisin preparation, recaldent, rennet, simplesse, whey, natural flavoring, caramel flavoring, high protein flour, rice, and soy cheese. Wheat is just as bad, but corn is even worse.
Corn is such a flexible food that manufacturers use it in hundreds of applications and under dozens of names:
Acetic Acid
The wax on apples
Ascorbic Acid
Activated Charcoal
The wax and ripening gas for avocadoes
Baking Powder
Cattle are often fed corn
Canned beans, broth, fish, veggies, soups, and fruits can all have corn
Baby Carrots
Citric Acid
Coffee and hundreds of more items can all have corn in them somehow.
According to the Corn Allergy Advocate Group, corn allergies have grown 892% since 2016, and I am one of those new members of the corn allergy club. Since the time I developed corn allergy, it has proven to be an extremely hard nemesis to beat. Citric acid is in an incredible amount of products, but the worst is white vinegar, which is derived from corn.
Months after I began scrutinizing my foods, I was still breaking out after eating sandwiches. I talked about the problem with my allergist, and she casually mentioned that white vinegar was from corn. I was shocked. White vinegar is in almost all mustards, pickles, mayonnaise, lunch meats, and even bread. No wonder I was having so many problems after eating a sandwich.
I went to a grocery store to look for bread I could eat, and only two of the hundred or so loaves on the shelf did not contain white vinegar; both of them contained red wine vinegar, and I am allergic to grapes. So, I realized that I was going to have to begin making my bread.
In this instance, I am fortunate because there are plenty of good bread machines out there (I bought a Zojirushi) and began making my bread. Because I am allergic to barley, it took some time and experimentation, but I created a recipe for some fabulous bread.
Condiments are pretty much off-limits as they generally contain white vinegar. I did find yellow mustard with apple cider vinegar that I can use on occasion (I am allergic to apples) without too many issues. I use it to make mayonnaise with as well. Trader Joe’s has pickles I can eat, but I am going to start making my pickles because with the severe food allergies I have, I don’t want to eat what I don’t make, it saves a lot of break-outs and stress.
On a closing note, I want to warn people with allergies about a hidden source of allergens that many don’t think about, medicines. I found that I was reacting to my antihistamines and blood pressure medicines. Looking into the ingredients, I found they contain corn as a filler. I looked into having my meds custom compounded for me and now suffer from fewer outbreaks. So if you think you may be reacting to your pills, check the ingredients, you may save your life.