May 10, 2012 - Posted by jenn.slack - 0 Comments
The Yumbana Team!
At a recent Celiac Sprue Chapter meeting, I had the distinct pleasure to meet Chris Lehn and his wife Tammy from the Yumbana Shoppe, www.yumbanashoppe.com, a company in Castle Rock. They were handing out samples of gluten free baked goods, and once I tried some, I couldn’t help but to ask for their permission to write a review of their products. Now, I would’ve walked away with some small samples from the meeting and worked with that, but Chris wouldn’t have that! He said to get the true experience I needed to sample whole products and not just samples. So of course I said, “Sure, send me what you got!” and Chris did just that! I received 5 different jumbo muffins, a sour cream raspberry crumble, and a package with 6 large Oatmeal Walnut Chocolate-Chip cookies, known as the Pikes Peak Cookie! Needles to say I was eating baked goods for a whole week straight. I even had to elicit my husband’s help in the taste testing, which he was more than happy to provide.
The Amazing Spread!
For a week we would split the muffins in the morning before heading to work, and in the evening compare our experiences. One morning, we had split the Walnut-Chocolate-Chocolate Chip Muffin (The Mt. Elbert Muffin) and not too long into the morning, I received a text from my husband saying “This chocolate muffin is something special!” This is coming from a guy that rarely uses text message to communicate and who does not have to eat gluten free! That one was definitely his favorite. He also taste tested on his own the Carrot-Raisin-Walnut (The Mt. Lincoln Muffin), which is the only one I didn’t try, because I don’t like raisins at all, and felt like my opinion of it would be bias. While he did enjoy this one as well, he wanted me to mention that he would have liked it a little more if the carrot pieces were smaller and more broken down into the muffin as he felt like he got a little too much actual carrot to chew on.
As for me, I loved, loved, loved the sour cream raspberry crumble (Mt of the Holy Cross Square)! It truly was heavenly! Back before I was gluten free, one of my favorite pastries was a raspberry filled jelly donut. Don’t get me wrong, this does not taste like a donut, but I had some nostalgia as the creamy raspberry filling filled my mouth with bliss. The crumble was sweet, moist, and satisfied a craving I didn’t even realize I was having!
My absolute favorite!
The rest of the muffins were also quite good. However, one recommendation from Chris was to heat them up for a few seconds before eating them. One problem! I don’t have a working microwave at home…so I did a little experimentation by eating part of the muffin without heating it up and then heated the other half at work. I can say that a little heat does enhance the flavors and give the muffins a more moist texture, but it is not necessary. I still enjoyed the muffins both ways. As for the cookies, they are chewy, delicious, and have a good texture, not grittiness like you find in some gluten free baked goods.
One other huge plus is that many of these products are free of other allergens, making them safe for people with multiple allergens, like soy, dairy, nuts, and corn. As we all know, one food allergy often means multiple food allergies! I should mention, however, for those with a sensitivity to oats, that most of their products contain certified gluten free oats. Only one product I sampled was actually oat free, which was the Coffee Crumb Cake (The Mt Sneffels Muffin). This muffin was yummy and a good start to any morning, but I hope in the future they will be able to provide more oat free products so those who can’t eat oats can experience more of the deliciousness Yumbana has to offer.
Currently, Yumbana products are available at both locations of Lost Coffee in Castle Rock, at the MiYo’s Cafe in Castle Pines Village, and at Outpour, a coffee shop in the church called “The Rock” in Castle Rock. They are continuing to grow and looking to expand their market, and their products are available for order online. These products truly are unique and delicious, and I hope that you will find a way to give them a try!
*Food Allergy Therapist is not affiliated with Yumbana and the review here is strictly my opinion (and my husband’s.)*
May 10, 2012 - Posted by jenn.slack - 0 Comments
For the past year or so, I have had the pleasure of featuring several articles on AllergyEats. Throughout this time, I have watched this company grow and expand in numerous ways, positively impacting the lives of people living with food allergies. When I was contacted this time to feature their lates accomplishment, I was more than happy to oblige because the more people that know about this resource, the bigger and better it will get! The AllergyEats smartphone app has been selected as the About.com 2012 Readers’ Choice Award winner for best Food Allergy App!
In featuring this story, I wanted to know what the founder Paul Antico had to say. As always, he was willing to share with me how this award has impacted him and the AllergyEats community.
Q&A with Paul Antico
What does it mean to you to win the About.com 2012 Reader’s Choice award for best food allergy app?
I view this recent win as a tremendous confirmation of what our community has accomplished together. The core AllergyEats site is just two years old and the app was just launched in mid-2011, so I think winning the award demonstrates how much our community has needed a site like AllergyEats and how much they believe in the vision of what AllergyEats is doing – helping food-allergic individuals dine out more comfortably. This is a true community win – AllergyEats would not be an incredibly valuable resource if it wasn’t for the backing and support of our food allergy and intolerance community.
Since you started AllergyEats, what has been the most unexpected outcome?
So far, the most unexpected outcome since the AllergyEats launch has been my personal transformation from a father of three food-allergic children trying to start a helpful website into a busy advocate for the food allergy community. I knew when I started this site that I should “expect the unexpected,” but I didn’t expect to personally end up on two prominent food allergy organizations’ Boards of Directors, involved in government lobbying on this issue, and taking on an increasing number of public speaking roles to help advance the needs of our community. However, I welcome these opportunities to become a voice for the food allergy community – combined with the power and support of the AllergyEats community – to affect positive change.
What are your plans for the future of AllergyEats?
I have so many future plans for AllergyEats that I would need a book to share them all. But we need to be very smart and deliberate about what we take on – as we were with the launch of the AllergyEats app and the AllergyEats Disney World (www.allergyeats.com/disney) microsite. The limiting factor isn’t the number of opportunities and ideas – it’s our ability to do each thing well. I hold this site – and each new AllergyEats feature – to the highest standards and ensure that each new feature or function works well and will benefit our community. Every undertaking requires hard work, focus, and patience. Most importantly, we listen to (and will continue to listen to) our users and encourage feedback and criticism. User feedback has helped us make some of our most valuable changes to the site, and we are continuously learning from the “wisdom of the crowd.” We work very hard to make AllergyEats the best resource it can be and we look forward to steady, ongoing growth and exciting new opportunities in the future.
Congratulations AllergyEats! Thank you for sharing your story and I can’t wait to see how you continue to progress in the future!
April 14, 2012 - Posted by jenn.slack - 0 Comments
This year, I decided that I wanted to get even more involved in the community of food allergies. In doing so, I joined the committee to organize this years Food Allergy Walk, sponsored by FAAN (The Food Allergy and Anaphylaxis Network). Little did I know that this endeavor would bring me into contact with a family and small business who is pioneering their way to make food allergies easier to live with every day.
Dilip Chapra, the founder of Gipsee, knows first hand what it is like to have a child living with multiple life threatening food allergies. His 18 year old daughter, Priya, was diagnosed when she was just an infant after having a severe reaction. As a Senior in High School, she is an incredibly talented, well adjusted, smart young woman, who is also on this year’s food allergy walk committee. However, she has never been able to have a meal in the school cafeteria like her peers. Because of their struggles, Dilip realized their were needs going unmet for families with allergic children, and just people living with food allergens in general. This is where his mind started to ask the question, “Does it have to be this way, or can something be done to make it different?”
In the last few years, he and his partner Atul Ahuja, the brain behind the technology, developed Gipsee: Allergen Free Eating. What started out as one idea quickly evolved into a couple projects that are continuing to grow and develop. What are these two amazing ideas you might ask? Well, I’m here to give you just a snapshot of each and then steer you in the right direction to find out more.
AllerSchool is an interactive system that has been put into place in Colorado Springs School District 11 that allows parents to create a personalized interactive profile identifying all of their child’s food allergies. Once this is complete, the child is given an ID (allercode). The Food Services administrator then publishes the menus on the school website and the parent (or child if able) can log in and enter their allercode and it will automatically display what is safe for that child to eat that day. If nothing is safe, then parents can “special order” a safe meal for their child right through that same website. The cafeteria then prepares specialized meals in advance to prevent cross contamination. Now, I’m not giving all the details here, but you click here and see it for yourself! It’s truly amazing and hopefully something that other schools will catch onto in the near future. How do people catch on to this? SPREAD THE WORD PLEASE!!!!
Now we know that the AllerSchool idea is amazing, but what about eating out at restaurants? Sure, more and more restaurants are advertising gluten free menus and some have allergen charts or allergy menus, but what about just knowing what’s in our food and what if you have allergens outside the typical top 8? Well, there’s an App for that! This App allows you to enter all of your allergens and then the restaurants that are listed will pop up with a listing of all the items you can have there! Pretty darn amazing! Check out this link to Mad Greens interactive allergy menu to get a first hand experience of how this works. The only draw back I can see so far, is that it’s not done growing! In order for this App to be successful, more and more restaurants need to be willing to disclose their ingredients, so our job as customers is to exercise our desire to know what’s in the food we’re ordering! This app has a lot of growing to do, but with the right support, this app will make dining out easier for those living with food allergies and restrictions.
And finally, as if that was not enough, Gipsee also has a slick utility program that is available for restaurant websites. Visitors to a restaurant’s website, simply select food ingredients that they wish to avoid and it instantly produces a customized list of menu item that do not have those ingredients and may be safe for consumption by the customer. Check this out at www.madgreens.com (Interactive Allergy Menu)
Thank you Dilip and Atul for sharing your insight, wisdom, and forward innovative thinking with me!
March 19, 2012 - Posted by jenn.slack - 1 Comment
Awhile back I had the pleasure of interviewing Julie Trone, from allergyfreetable.com. In that interview, we discussed a book she was working on at the time that was to be a pocket guide for parents of allergic children. She was so enthusiastic about it; I couldn’t wait for it to be published! Having a comprehensive guide to living with food allergies is just what people need! Well, I’m happy to report that the book is out, and it is fabulous!
This book, Pocket Guide for Parents: Food Allergies & Children, is a step by step guide that covers the major questions that parents have and more, including what to do right after diagnosis, detailed information on shopping, meal planning, safety planning, how to communicate needs to others, reading labels, attending and hosting social events, traveling, nursing infants with allergies, eating out, choosing care givers, and it even covers asthma and eczema! There is so much valuable information that it’s just too much for me to tell you about….besides that…that’s the books job! My job is just to let you all know that this book is worth the buy and will save you hours of painstaking research on the internet!
As a therapist who specializes in families affected by food allergies, I recognize that the diagnosis of food allergies can result in fear, anxiety, worry, uncertainty, frustration, confusion, and many other complex emotions, and the internet can be full of conflicting information. Having an easy to use handbook will give you a place to start that is easy to understand, convenient to carry with you, and will answer many questions as you go along on this new journey. The quicker and smoother your transition is, the sooner you can get back to enjoying all the other aspects of your life, like your child’s first soccer game, their first dance class, their birthday party, their science projects, etc. This pocket guide to food allergies can get you on your way to doing just that!
*Food Allergy Therapist does not receive any monetary gain for publishing this review, it is simply because I believe in the product!*
March 19, 2012 - Posted by jenn.slack - 0 Comments
Awhile back I had the pleasure of interviewing Julie Trone, from allergyfreetable.com. In that interview, we discussed a book she was working on at the time that was to be a pocket guide for educators working with children diagnosed with food allergies. She was very passionate about the importance of educating schools so that children with food allergies can receive a good education, while being safe with their allergies, and not feeling left out or isolated. While I believe that most educators have the best intentions, there is not always a clear understanding of what it really means to have food allergies and how to effectively manage food allergies in a school setting. Having a comprehensive guide for educators can make attending school with food allergies safer, more fun, and more successful! I’m pleased to report that the book is out, and it is fabulous!
This book, Pocket guide for educators: Food allergies & schools, is a comprehensive guide for educators that covers the medical basics, how to prevent and treat reactions, important questions to ask, personal stories of students and teachers that will touch hearts by bringing real faces to the picture, and several other important topics. This book is easy to understand and can be a valuable tool for schools and educators to utilize as they start to increase their knowledge about food allergies and prepare to make their schools safer and more inclusive for kids with food allergies. If you are a parent with a child with food allergies, and feel that your child’s school or teachers just don’t “get it,” bring this book in and offer it as a resource. If you are an educator who has a child with food allergies, take a minute to read this, it will make your job easier, more enjoyable, and your student and parents will thank you for taking the time to truly understand.
*Food Allergy Therapist does not receive any monetary gain for publishing this review, it is simply because I believe in the product!*
March 19, 2012 - Posted by jenn.slack - 0 Comments
* The following post was not written by me, but rather supplied to me by Adrienne Walkowiak at http://www.allergyeats.com/*
AllergyEats Makes Traveling Easier This Spring,
Helps Families Find Food Allergy-Friendly Restaurants Nationwide
AllergyEats, The Most Comprehensive Source for Finding Allergy-Friendly Restaurants,
Offers Free Peer-Based Ratings, Tips & Info-Sharing Forums
BOSTON, MA (March 19, 2012) – Millions of people will travel this season for spring break, school vacation and the Easter/Passover holidays, and for most of them, these trips mean fun, relaxation and wonderful adventures. But for the 15 million people with food allergies (and their families), traveling can be a source of tremendous anxiety. Dining in unfamiliar cities and restaurants – which may or may not be able to accommodate their special dietary requirements – can be extremely stressful. Worrying about a possible allergic reaction compounds the problem. But the food allergy community can depend on AllergyEats (www.allergyeats.com), the biggest and fastest growing source for finding allergy-friendly restaurants, to help them more comfortably dine out wherever they are – resulting in a more enjoyable, less stressful trip.
“I’ve traveled extensively with my children – who are allergic to peanuts, tree nuts, eggs, sesame and dairy - and have learned some key lessons from our experiences,” said Paul Antico, Founder of AllergyEats, food allergy advocate and parent of three food-allergic children. “There have been countless times that my family has spent up to an hour or more visiting many different restaurants, looking for places that could accommodate my children’s multiple food allergies. I’ve learned the importance of planning ahead, researching menus and gathering peer feedback to make more informed decisions about our restaurant choices.”
Antico offers the following tips for traveling with food allergies and intolerances:
- Research restaurants in advance. “Whether you’re traveling across town or across the country, doing online research first is a wise move. Look up restaurants’ menus, ingredient lists and allergen statements. A site like AllergyEats can be incredibly helpful, allowing you to find restaurants where otherfood-allergic diners have had positive experiences and avoid the ones that are less allergy-friendly,” said Antico. “Additionally, interactive smartphone apps, like the free AllergyEats app, provide mobile access to allergy-friendliness restaurant ratings, as well as restaurants’ websites, menus, directions, phone numbers and more.”
- Be prepared. Always travel with Epi-pens, Benadryl or other allergy medications in case of an allergic reaction. Know where to go for medical help in your destination city (and along the way). Even restaurants with the best intentions and food allergy protocols can occasionally have a mishap, so always be prepared in case of an emergency.
- Ask open-ended questions. Inquire about ingredient lists, restaurants’ procedures for avoiding cross-contamination and staff communication protocols – but in a way that inspires ongoing dialogue. Antico’s son is allergic to peanuts, so instead of asking, for instance, if French fries are cooked in peanut oil, which results in a yes or no answer, he asks what kind of oil is used in the fryer. “By keeping my questions open-ended, the server is forced to ask the chef about any unknowns – as opposed to possibly guessing – and I feel more comfortable making decisions based on those answers,” Antico explained.
- Read ingredient lists and labels. Families with food allergies are accustomed to reading ingredient labels at the supermarket to avoid products containing their allergy triggers, and they shouldn’t be shy about doing the same in restaurants. Comments on the AllergyEats Blog show that many food-allergic diners ask to read ingredient labels at restaurants, where available, to double-check that the sauces, breads and other foods are free of their allergens. If the restaurant staff doesn’t offer to show you ingredient lists and labels, ask to see them.
- Avoid restaurant buffets. Even if a dish wasn’t cooked with peanuts, dairy, eggs, gluten, or your other allergy triggers, it can easily be cross-contaminated from other items or utensils in a buffet. Your best bet is to avoid buffets altogether and politely ask the restaurant staff if they could please prepare a separate meal that’s free of your food allergens.
- Stay vigilant wherever you go. Your favorite local restaurant may be terrific about accommodating your child’s food allergies, but never assume that another restaurant – even if it’s part of the same chain – will be able to cater to your child’s needs as well. “Chain restaurants often have different owners and managers at each location – each with a different level of food allergy knowledge, experience and training,” Antico explained. “Ask questions and be cautious every time you dine out.”
- Leverage the food allergy community for advice, tips and info-sharing. Discussions on food allergy Blogs and social media sites (including the AllergyEats Facebook page and blog: http://www.facebook.com/AllergyEats and www.allergyeats.com/Blog) contain helpful information from the food allergy community. These forums offer great tips, advice and “lessons learned” about traveling with food allergies.
- Trust your instincts. Does the restaurant’s server, manager and/or chef sound confident and knowledgeable about how to handle your special meal preparation? If not, leave and find another restaurant.
December 21, 2011 - Posted by jenn.slack - 0 Comments
Alicia Woodward: Editor Living Without Magazine
After getting the opportunity to interview Living Without’s Editor, Alicia Woodward, and learning more about her and the magazine, we went on to discuss Holiday and Social Event tip ideas. The following is a compilation of Alicia’s tips along with some of my own tips on the how to effectively work through the barriers that might interfere with following through on these suggestions. Enjoy!
Holiday Tips for Social Events
1. A- Communicate. Call well before the party to alert your host to your food sensitivities. Be specific about your food “triggers,” clearly explaining what you can (and can’t) eat.
J-Take a deep breath and think about what you would do if you were the host of the situation. My guess is you would try and do something to accommodate. Most people, especially people that care about you, don’t want you to get sick and will try their best to help out…or at least let you know ahead of time if there won’t be something safe, so you can eat ahead of time. If it’s a work event, you might want to talk to the organizer about the menu and get an idea ahead of time. If there is someone you can call to ask about the menu go for that. If not, eat ahead, and remember it’s not all about the food.
2. A- Embrace the potluck. Bring a favorite dish to the party. That way, there will definitely be something safe for you to eat.
J- Make the dish you bring something that you would be happy with, even if it’s the only thing on your plate.
3. A-Tell someone else. Let a friend, significant other, or family member know, that way the people who care about you know what to look out for.
J-Likely, if they’ve eaten with you, they already know you have food allergies, so try to let go of the embarrassment and accept that you don’t have to do it alone and it’s okay to accept some help from people who care and are looking out for your best interest.
4. A-Offer to help if this is possible. If you are helping, you can see more of what is going on the kitchen and will have better insight into food preparation.
J- Help in a relaxed manner. If you notice that something is going to put you at risk, point it out politely and say something like “I would really appreciate it if we could put the crackers on a separate plate from the (GF) dip and use a spoon to serve it instead of dipping crackers in it, so that I may also enjoy it with the vegetables.” Use these opportunities to educate, without lecturing.
5. A- Eat beforehand. Don’t arrive hungry, when you may eat something “risky” that you’d never try on a full belly. Snack at home so you won’t be disappointed, famished and irritated if there’s not much you can eat at the party.
J-Be mindful of the environment you are going to. If it’s a friend, and you are bringing a safe dish, and that friend understands your allergies, maybe you only need a small snack. If it’s a big function, and you have had no opportunity to prep yourself on the food being served, eat enough that it can hold you over.
6. A-Keep it simple. Stick to simple, whole foods – like plain fruit, vegetables and meats that haven’t been processed, coated or mixed. Avoid sauces, dips, marinated items, casseroles and desserts unless you know for sure what’s in them.
J-But don’t be afraid to ask questions if you feel like you actually might be able to get a reliable answer.
7. A- Go first when possible. If the party is buffet-style, be the first in line to avoid any potential cross-contamination (e.g., scattered ingredients, mixed-up serving spoons.) Or ask your host if you can prepare a plate before the buffet starts.
J-Remember, it’s not selfish to try and go first, in fact, other guests would probably appreciate you going first because if they make a mistake and contaminate something, at least you will have gotten something to eat and they won’t feel guilty for ruining a safe food. If you can’t go first, stay observant and pay attention, and try to remain calm!
*Last but not least…remember that it’s not all about the food! You can enjoy yourself by putting your attention onto the people, the environment, and the other things happening around you!*
December 21, 2011 - Posted by jenn.slack - 0 Comments
Alicia Woodward-Editor of Living Without Magazine
Last week, I had the pleasure of interviewing Alicia Woodward, editor of Living Without Magazine, the magazine designed for people living with food allergies, sensitivities and/or Celiac Disease. My interview with Alicia was both enjoyable and enlightening. Along with being the editor of Living Without, Alicia is also a Licensed Clinical Social Worker and has practiced in the mental health field, so we had plenty to talk about!
Because of Alicia’s background in mental health, her involvement in the magazine, and personal relationships with people diagnosed with food allergies or Celiac disease, she really understands more about “living without” and how that goes beyond just knowing what people should and shouldn’t eat, and recognizes the psychological impact food allergies and Celiac Disease can have. As more and more studies are coming out, she is also learning more about the impacts of eating food that a person’s body can’t tolerate and the impacts that can have on behavior and mental health. Living Without reviews a multitude of current medical studies and really does their research before passing on the information to the rest of us. So you can feel confident that your getting reliable, up to date information.
Alicia went on to tell me about some of the magazine’s history. The magazine was created in 1998 by founder Peggy Wagner, who was diagnosed with Celiac Disease back when there was still little knowledge and understanding and the options available for food was very limited. According to Alicia, Peggy dedicated herself to improving the quality of life for those “living without” certain foods in their diets by bringing hope in the form of recipes, research, tips, and educational articles. The magazine also helped create a community where people don’t have to feel alone because of food restrictions.
When Peggy started working towards her goal to create Living Without, she reached out to Alicia to join her on this endeavor as the Editor. After Alicia started working with the magazine, she found that she really believed in what the magazine was promoting. She later left the magazine as full-time editor to return to school to become a psychotherapist but she always stayed involved with the publication on a part-time basis. When Peggy sold Living Without to Belvoir Media Group, LLC, Alicia was hired as the full-time editor to work with the new publisher.
Since her involvement began with the magazine, Alicia also started to follow the gluten free diet, stating that she notices an improvement in how she feels, both mentally and physically. Alicia states that one of Living Without’s Missions is to be the kind of magazine that people can really learn from and use to either advocate for themselves or just to make something quick, delicious and easy for dinner.
Living Without gives support, where support is often missing, to help people learn how to communicate, advocate, understand their diagnosis, make healthy choices and feel good about making them! The magazine celebrates differences and respects people’s rights to eat well and enjoy life in whatever way is necessary for them. If you haven’t already, sign up for their free newsletters, visit the website, and if you like what you see, get a subscription to the magazine!
This post to be continued with Holiday Tips from Alicia Woodward and the Food Allergy Therapist!
*Food Allergy Therapist is not compensated for interviews, articles, or reviews written for companies, products, or individuals. *
August 23, 2011 - Posted by jenn.slack - 0 Comments
I have had the opportunity to connect with Dr. Stephen Wangen, the founder of the IBS Treatment Center in Seattle, WA. Awhile back, at a CSA (Celiac Sprue Association) meeting I had the pleasure of helping Dr. Wangen with his book signing. He had flown in to Denver to speak on his books, Healthier Without Wheat and Irritable Bowel Syndrome Solution. There was a full audience of folks, just like you and I, who were able to ask personal questions and learn more about living with Celiac Disease, gluten intolerance, as well as exploring other areas such as food allergies.
Since that time, Dr. Wangen and I have had the chance to talk about what the IBS Treatment Center does to help people really understand their bodies and how food can be affecting them. He explores the possibilities of Celiac Disease, gluten intolerance and food allergies and helps people to develop a healthier lifestyle tailored to their specific needs. At the same time, Dr. Wangen has observed the emotional affects these conditions can have on people and understands that not feeling well emotionally has an affect on how people take care of their physical well being. What makes his practice so fantastic is the positive nature. Dr. Wangen helps people view the changes by looking at the benfits and the gains and focusing on what people can have, rather than on what they can’t. Here is what Dr. Wangen had to say when I asked him about his own experiences.
Dr. Wangen Q&A
1. I read on your biography that you were diagnosed with Celiac Disease while attending medical school and that this had been contributing to your IBS symptoms. How common do you think it is that someone who has been diagnosed with IBS also has a diagnosis of Celiac Disease?
Research has shown that only about 1% of people with IBS are found to have celiac disease. But I’ve found that many more experience non-celiac gluten intolerance, and there are hundreds of other causes for IBS. Regardless, the diagnosis of IBS rarely has much value. All that it tells you what you already know, that your bowel irritates you. What we really want to know is why you have a digestive problem.
2. I also read on your website that many people suffering from IBS may have food allergies that they are unaware of. How common are food allergies? Do you know what percentage of the population is likely suffering from some form of food allergy that they may be unaware of?
I find that food allergies are extremely common. Most of my IBS patients have at least one food allergy, although it’s certainly not the only cause of IBS. I estimate that half the population suffers from some form of food allergy. Food allergies, as with celiac disease, can cause or contribute to many of the most common health problems known.
3. How has being diagnosed with IBS and Celiac Disease helped you work with your patients in a more effective manner?
Of course I can often relate to what my patients are experiencing. And I know what it’s like to have to change the way you think about food. But it’s primarily the comfort that patients have in knowing that their doctor isn’t so different than they are that helps us to build a trusting relationship. That is very important when I ask them to remove a food or foods from their diet. I think they are more likely to do it when they know I’ve done it too.
4. What can a new patient of yours expect in their initial evaluation with you?
In the first visit, I want to hear their whole story. Everyone has taken a unique path to get to me, and they’ve experienced and done things that are important for me to know about in order for me to help find the best approach to their problem. During that visit, we also implement unique testing to help me better focus on the proper treatment. Everyone is unique and has a different cause or combination of causes for their symptoms.
We typically run a large multiantibody food allergy blood test, and do DNA stool analysis in order to get a better understanding of the ecosystem in their digestive tract. More information about these tools is available on my website, www.IBSTreatmentCenter.com.
5. What recommendations do you make to newly diagnosed patients of IBS, Celiac Disease and/or food allergies to help them in the beginning stages of changing their diets?
Once I know what foods (based on the lab results) are likely triggering their symptoms, I review with them the many hidden sources of those foods and how to read ingredients. After that, I begin to introduce them to viable alternatives and replacements. I provide a lot of education as well many handouts and resources on the relevant food allergies for my patients so that they have a good idea about how to get started with the diet. This part is crucial. They need practical information in order to implement the treatment plan and see improvement in their health.
6. What were the biggest challenges you faced when having to change your own diet? Did you experience a “grieving” period and were you resistant at all to the changes? If so, what helped you to make the changes you needed to make to be healthier?
I was thrilled to finally discover the cause of my health problems. I’ve always been keenly interested in optimizing my health, so I didn’t see it as a burden at all. All I needed to know was that gluten and dairy were bad for me. The biggest challenge for me was dealing with everyone else. They either didn’t know anything about gluten, or didn’t care, or cared but didn’t really understand it as well as they thought they did. Or they felt sorry for me, or thought I was imposing on them, etc.
7. How long after being diagnosed with Celiac disease do you actually think it took you to eliminate gluten from your diet? It seems that there is a big learning curve, and I find that people get frustrated with themselves if they mess up.
There is obviously a big learning curve, and I made mistakes. But when I made mistakes I got sick, so I tried to figure out where I made the mistake. I did it fairly well right from the beginning, but it’s always a learning process. I don’t think that there was any point at which I can say, “That is when I truly eliminated gluten from my diet.” I’ve been gluten free for about 16 years. But about once a year I still manage to get exposed to it somewhere.
8. How do you address a person who has a diagnosis that requires a significant dietary change, but the person is really struggling to make the changes, resistant to change, or just emotionally overwhelmed by the process of change?
I really try to focus on the positive aspects of the diet change. Sometimes people only see what they are losing rather than what they are gaining, and they are much more familiar with the former. They may not have experienced good health for so long that it’s hard for them to perceive the amazing potential that they have to control their health. If you can get people to make the dietary change long enough to get positive feedback from their body, then they are much more likely to stick with it.
And honestly, I really like them to work with someone like yourself. Many people need more than nutritional support, they need emotional support as well. I wish that they were more people who did what you do! Thanks for carving out a new niche.
9. Do you ever get “glutened” now, and if so, how do you typically know this has happened and what is your emotional reaction to this?
I had a patient today who experiences exactly what I do. I get sick to my stomach, develop gas and abdominal pain. I have diarrhea. Sometimes I get really bad belching. Those are my classic symptoms. I can’t sleep that night. The next day I have a terrible headache. I’m exhausted. My joints hurt. And I’m really ticked off because I know that I’ve just lost a day or two out of my life, and I figure that I should have been more careful. Fortunately, I bounce back fairly well after a couple of days.
10. How did changing your diet improve your quality of life?
Most notably my energy is better as is my clarity of thought, and I’m not as irritable. I have much more endurance, I don’t get hungry every two hours, and I don’t have bad gas or unpredictable bowel movements. All of that has been a nice improvement in my quality of life!
11. How can making dietary changes based on dietary need improve your patient’s quality of life and be viewed as a positive gain rather than a loss?
Many people are pretty happy to have more energy, fewer health problems, a better social life, weight loss (or gain, depending on the need), and all of the potential positive side-effects that can come from removing an inflammatory food from your diet. And I think that connecting them with others who’ve gone through this is important as well. But it can be challenging for others. I’m curious, how would you answer this question?
In response to Dr. Wangen’s question, I see that making these changes can improve quality of life in numerous ways. It gives people back a sense of control over how they feel and the ability to choose to feel well. Also, when we feel better physically, we feel better mentally. I believe that the mind and body are connected and we have to nurture both to be balanced.
12. Is there anything else that you would like to share with my readers about you or the IBS treatment center?
It has been so rewarding to work with patients who come to us from around the country. I have learned a great deal from my patients, and I certainly appreciate that there is not just one answer that will solve every problem. Gluten is only one potential problem. I’ve had many patients who eliminated gluten but still were missing pieces to their health puzzle.
Don’t get caught up in diagnostic labels or let them define you, and don’t let peer pressure or cultural pressure make you eat things you shouldn’t. Trust your instinct. Being healthy is a good thing!
August 5, 2011 - Posted by jenn.slack - 0 Comments
Recently, I had the pleasure and the honor of meeting Mary Klinnert, PhD, at National Jewish Health. She is an expert in child psychology and has numerous previous research studies on the effects of asthma on mental health. Mary started her career mostly focusing on asthma, but in recent years, has turned much of her attention to the psychological aspects of living with life threatening food allergies.
While meeting with Mary, she briefed me on a study she is conducting on the psychological aspects of food allergies and how this study differs from the majority of previous studies that mostly focus on quality of life issues related to living with food allergies. The hope of Mary and the rest of the team is to get to the root of what is happening to families that sometimes contributes to deeper psychological problems, such as overwhelming anxiety and fear.
In my experience with families affected by food allergies, problems of overwhelming anxiety and fear can interfere on a level that goes beyond quality of life issues like ordering in restaurants. In my practice, I have observed that overwhelming anxiety can create emotional suffering that prevents people from experiencing day to day joy. An example of this would be a parent who is unable to find joy in their child because the parent is so concerned about the child having an anapylactic reaction.
While I cannot disclose the details of the study as it is still underway, I can tell you that it focuses on understanding two different dimensions. The first dimension is on how well families are managing the food allergy (i.e. meal planning, safety planning, etc.) and the other dimension is on emotional aspects of having a food allergy. In the end, the hope is that the results of this study will give insights into helping families create a balanced life, one in which the food allergy is well managed as well as managing the level of anxiety being experienced by child or parents so that it doesn’t interfere with enjoying life.
My interview with Mary was eye opening for me as she gave me new insights into helping families living with food allergies. The most important lesson I took away is that while it is of the upmost importance to have a clear understanding of the dangers of food allergies, it is at the same time important to recognize that having food allergies doesn’t have to define a person or their families. It is a problem to be dealt with and to learn to work around. There will always be risks when living with food allergies and there is also risk in so many other things that we do, and we do them everyday, such as driving a car. Be cautious, pay attention, be prepared, but don’t avoid the world.
This interview helped validate the work I am doing with people affected by food allergies. Helping people learn to live a full life despite food allergies is essential. Throughout the interview, Mary emphasized the importance of balance. This is something I stress everyday with the people who come to me for help. Excessive worry and fear will likely cause everyone in a family increased stress, anxiety and unhappiness. While some anxiety and worry is helpful and likely essential in being effective in managing safety, when taken to the extreme, it can prevent everyone in the family from reaching their fullest potential. I am grateful to Mary for her hard work and dedication to really understanding the psychological effects food allergies can have on children and their families. This will help those of us trying to help those affected by food allergies have a deeper and more accurate understanding of what’s really going on in order to affect positive, healthy changes.
Jenn Slack