Food Allergy Awareness Week

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This week is Food Allergy Awareness Week, an initiative of Allergy and Anaphylaxis Australia. Food Allergy Awareness Week aims to raise awareness about food allergies, to reduce the risks of life threatening reactions, and help manage emergency situations when they occur.

As many of you would know, my gorgeous little girl, Sylvia, is at risk of anaphylaxis from a variety of foods. In my daughters case, it is dairy, peanuts, treenuts, lentils, chickpeas, lupin, green peas and pork.

What is Anaphylaxis? 

Anaphylaxis is a very serious and life threatening allergic reaction. It can happen within minute of being exposed to an allergen, or can be delayed, occurring several hours after ingestion.

Symptoms may include:

  • Facial swelling, including swelling of the lips and eyes
  • Swollen tongue
  • Swollen Throat
  • Reddening of the skin
  • Hives appearing on the skin
  • Abdominal discomfort or pain
  • Vomiting
  • Strained or noisy breathing
  • Inability to talk, or hoarseness
  • Wheezing or coughing
  • Drop in blood pressure
  • Unconsciousness
  • Pale and floppy (young children)

Treatment require immediate administering of an Adrenalin Autoinjector, and a call to 000 for an ambulance.

 

Food allergies are stressful for the families of kids with allergies (and for adults with allergies – it’s not just children!). It’s a scary prospect to know that seemingly normal foods, are essentially poison for some people. The current statistics in Australia, are that 1 in 10 children currently have a food allergy. The rates of diagnosis are increasing, so its something all of us need to be conscious of. Chances are, someone you know, your children’s friends, their classmates or siblings will have a serious food allergy.

Lots of people are uncomfortable with school wide bans of particular foods, like peanut butter. I get that food bans are a pain. Truly, I do. Food bans are a permanent situation at our house! I don’t expect that everyone ban all of the foods that Sylvia is allergic to. It is a very hard diet to follow. But if your school requests that you don’t send certain foods, please respect that. The reality is, peanut butter is the HIGHEST cause of food allergy related deaths. Its also messy, sticks to surfaces, and creates a high risk of cross contamination. There’s a very good reason why schools ask parents not to send peanut butter to school! That said, there are lots of foods that can cause anaphylaxis. My daughters most serious reaction was to lentils!

There are lots of other important ways to keep people with food allergies safe, that don’t involve banning foods.

 

How can you help keep children with allergies safe? 

Teach your children not to share food.

Always wash hands after eating

Avoid letting children run around with food, especially at the park, play centres etc. This is where my daughter has had most of her reactions.

Don’t offer food to young children

Don’t offer food as rewards

Be aware of the signs of a serious allergic reaction, and get help if you recognise them.

 

We are off the the allergy specialist and dietician next week. It will be a tough day, involving at least 50 skin prick tests for Sylvia. She will be in pain, covered in hives, and utterly miserable. We are hoping and praying that her results will improve. Food allergies can be a really tough gig, as a parent, and definitely for Sylvia, who rarely complains (but still looks longingly at all the cakes she cannot eat at parties). So I will take this moment to also give a big shout out to all of the people who make an effort to include her when we visit, to my best mate who always goes out of her way to accommodate us,  to the people we love who’ve done anaphylaxis training, and to our family, who have adjusted all of the menus when we get together so that Sylvia can be safe. It means a lot.

Safe cupcakes before we go off to a party!
Safe cupcakes before we go off to a party!

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Sources

www.betterhealth.gov.au

www.foodallergyawareness.org

http://www.allergyfacts.org.au

Creativity, making things, and Chocolate Chip Cookies! (Gluten, dairy and nut free, of course)

imageI’ve been a busy bee lately. Multiple crafty projects, a watercolour painting of my daughter (as a mermaid, because she lurves them), an embroidery of my son, an oil painting for my neighbour, designing a new kitchen (I’m so EXCITED)…

Floral Bouquet, work in progress
Floral Bouquet, work in progress

Do you ever feel like your head is swirling with ideas, and you can’t get them out fast enough?

Creativity is a funny thing. I often find it comes in giant bursts. The ideas come rushing out, I start on multiple projects, and struggle to finsh things, because I’m so eager to start the next project. My family can always tell when I’m in a creative burst, because of the mess. I run out of space in my studio, and things start to make their way out to the lounge room, then the dining table… Sorry family!

Leo dreaming
Leo dreaming
Vintage Kimono Silk Birds
Vintage Kimono Silk Birds
Even the window is getting covered in my "works in progress"
Even the window is getting covered in my “works in progress”

 

To help tackle my lack of focus (or being focused on too many things), I’ve been writing lots of to do lists. They aren’t particularly ordered. More like automatic writing, because there’s just so many ideas I want to get down, before I burst. There is something so satisfying about to do lists. Writing one out, no matter how jumbled, always makes me feel like I’m starting to achieve stuff. Invariably, because I’ve got it all out on paper, things start to happen. I start to work my way through the list, ticking things off. And then cleaning ip the mess, as each project gets resolved…

It’s amazing what you can achieve if you have a list to work with!

Naturally, all this productive stuff requires sustenance…

Yum
Yum

 

These cookies are quick and easy to make. I often take them to birthday parties, so my children can eat something sweet when the cake comes out. They are also great for the school lunchbox.

Easy Peasy Chocolate Chip Cookies

2 1/2 cups of gluten free plain flour
250g nuttelex
2 teaspoons of baking powder
2 teaspoons of vanilla essence
1 cup of caster sugar
Half a cup of the Chocolate of your choice. We use Sweet Williams, or Plamil dark chocolate.

Preheat oven to 180 degrees

Beat Nuttelex, vanilla essence and sugar together until light and fluffy. Using a spatula, stir through flour and baking powder, and then knead gently into a soft dough. If it feels a bit sticky, add another tablespoon of flour. You should be able to roll the dough in your hands without it sticking all over you. Mix through desired chocolate. I use about half a cup, chopped up.

Roll into balls, then squash a bit flat. Makes about 20 cookies.

Bake for about 10-12 minutes, until they just start to turn golden. If you like them crunchy, leave them for a couple more minutes.

They will last in an airtight container for about a week.