Food allergies don't have to sink the holiday

by Kelley Barnett

This article is published in the November 2016 issue of Good Health Memphis, a health and lifestyle magazine for the Mid-South community. FAAM is posting the article here with permission from the editor and author. Click here to view the entire digital issue and past issues of Good Health Memphis. You can find print copies in your Commercial Appeal newspaper and in stands at select Krogers. Click here to view the article in the Commercial Appeal online. 

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     Most people look forward to Thanksgiving as the kickoff to a food-filled holiday season. The crisp weather and falling leaves make us crave grandma’s dressing and chocolate pie. Then there are those of us with food allergies, up to 15 million Americans according to Food Allergy Research and Education, who may dread the holiday season because of those heirloom recipes and the challenges we face at the dinner table.
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     Let’s look at the top eight foods that cause 90% of allergic reactions – milk, eggs, soy, wheat, peanuts, tree nuts, fish and shellfish – and where they may be found in a traditional Thanksgiving meal.
          Turkey may contain wheat starch in the broth.
          Most pies contain both milk and eggs.
          Meringue and marshmallows can contain eggs.
          Breads are often made with wheat and eggs.
          Depending on the type of gravy, it may contain wheat in the flour, eggs, milk or soy.
          Butter is made from milk.
          Many desserts and baked goods contain milk, eggs, soy, wheat, peanuts, or tree nuts.
          Mayonnaise and ranch dressing are often made with eggs.
          Of course, crab, lobster and shrimp are shellfish.
          Fish may show up as an ingredient in Worcestershire and barbecue sauces.
     These are only a few examples of foods that may contain allergens. Anyone can be allergic to any food, and some individuals have multiple food allergies. You can imagine how difficult that makes navigating a holiday meal. 

     The good news is there are ways you can help make the holiday less stressful for your allergic guests.

• Consider preparing an allergen-free menu. Read every ingredient label and save packaging to show your loved one. It is important to include the allergic individual in meal planning so they can help you find safe alternatives and recipes.
• If you decide to serve dishes that contain allergens, keep a designated area of your kitchen allergen free to prevent cross-contamination. In that area, every dish and utensil should be clean and only used for the safe dishes. Line pans with foil and cook allergen-free dishes first since trace amounts of an allergen can cause a reaction.
• There are many substitutions that can be used to replace allergens in your recipes. The substitution used depends on the purpose of that particular ingredient. Always ask the allergic person about preferred substitutions. For example, someone with a dairy allergy may substitute with rice milk or almond milk. Someone with an egg allergy may use Ener-G Egg Replacer or applesauce in the place of eggs when baking muffins.
• Make new, food-free traditions – play a game of flag football, paint a handprint turkey each year on the Thanksgiving tablecloth, or try a new board game.

     With careful planning and preparation, you can include all of your loved ones in a healthy and happy Thanksgiving! 

      For individuals and families diagnosed with food allergies in Memphis and surrounding areas, the Food Allergy Alliance of the Mid-South provides support, education, advocacy, fellowship and fun with meetings and events throughout the year. 
     FAAM's medical advisor, Dr. Jay Lieberman of Le Bonheur Children's Hospital: "For our patients with food allergies, there are two issues that typically come up during fall holidays. The first is their fear of eating something they are allergic to, given these holidays are centered around food. The second is the social isolation or stigma that may come with their allergy. They may decide not to eat at the family meal. If you have a family member with food allergies, simply including them in the decision making and preparation of the meal can go a long way to make them feel included and make it more likely that their holiday is a safe one."
     FAAM also offers free, educational presentations for schools and community organizations. Visit FAAM at faamidsouth.org to learn more.
     FAAM is recognized by these national food allergy organizations:

• Food Allergy Research & Education
• Kids with Food Allergies
• Food Allergy & Anaphylaxis Connection Team

Light & Fluffy Mashed Potatoes from AllergicLiving.com

Makes 6 servings - Free of Gluten and the Top 8 allergens

Ingredients
3 lbs. Russet potatoes
3/4 cup plain, dairy-free milk alternative
6 Tbsp. dairy-free, soy-free margarine 
1/2 tsp. salt

Method
Peel potatoes and cut into 1 1/2 inch cubes. Bring a large pot of water to boil. Add potatoes and cook in a slow boil 15-20 minutes, until fork tender. Drain. Place potatoes in a mixing bowl. Mash a little. Add milk alternative, margarine and salt. Use a potato masher or electric mixer to combine. If using a mixer, stop when soft and still fluffy; do not overmix.


​*Consult with your physician with questions about your diagnosis, treatment plan and medical advice.   

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Correction to original article: FAAM is recognized by these national food allergy organizations: Food Allergy Research & Education, Asthma & Allergy Foundation of America (Kids with Food Allergies is a division of the AAFA), and Food Allergy & Anaphylaxis Connection Team.