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SLIMMERKIWI SparkPoints: (253,718)
Fitness Minutes: (41,531)
Posts: 27,141
12/10/13 3:06 A

My little grandson has severe, life-threatening, multiple food allergies, too. My now 32yr old son did, too, but he has grown out of most of his, and what is left is now irritating mainly (eczema.)

Please ensure that ALL the teachers you son comes into contact with at his school are also very much aware of all the allergies and have an action plan for him.

My grandson has a special school bag and lunch box which his Mum had his name manufactured into for easy identification. The children in his class also have to wash their hands after they have eaten, they don't eat food in his class-room unless it is safe for him (party) and he doesn't eat his lunch around them. His allergies include all dairy, egg, kiwifruit, peanuts and tree nuts. There are others, but those are the extreme reaction ones.

My daughter uses "Orgran" for a lot of the stuff she cooks with. Below is a link to the company - you MAY find it useful for your son!

It is also worth while joining an accredited Allergy Association so that you can get timely recall notifications with foods, too. You may also be able to get cheaper products via that method, too. My daughter gets quite a few things, including my grandson's anapen, which is a lot cheaper than a pharmacy, but I would imagine that your insurance would cover that. Your Medical providers will be able to inform you of these things, anyway.

Becky's link didn't come up so hopefully this version of it will:


12/9/13 5:15 P

Glad you received some helpful tips and recipes.
Since a food can contain different ingredients depending on where it is manufactured in the country--do read all labels even when the brand name is the same.

I also refer you to this excellent site for additional resources. Things like dining out tips, eating at school café, going to camp, overnight visits with friends, etc.


MKC12108 SparkPoints: (2,656)
Fitness Minutes: (160)
Posts: 24
12/9/13 2:20 P

Thank you all for your responses. We are in constant contact with his allergist, GI Dr, nutritionist. They have been helpful and offer great advice. I came here on the advice of a friend to see if anyone has everyday experience with living with these issues, since they are extremely new to us as a family. I am grateful to have found this site and some of the pages located here. We have found help links and recipes for us to try and make together so that he has some control over his food. Truly thankful to everyone, it helps to feel that someone else understand when there is not much family (grandparent) support.

12/8/13 5:36 P

I refer you back to your team of health professionals who are managing your child's care for all your specific needs. Do not rely on this thread. While there is a great deal of accurate information, there is also some misinformation that could be harmful to your child depending on the diagnosis. Therefore do not rely on Sparkpeople or this thread for the interventions that you need to incorporate.

Your SP Registered Dietitian Nutritionist

JWOOLMAN SparkPoints: (2,446)
Fitness Minutes: (0)
Posts: 647
12/8/13 4:04 P

Your son is at least old enough to cooperate with changes and learn how to observe symptoms and manage his own eating (now or in the next few years), which makes it easier. At some point, your son might want to read about rotating foods and food families to manage multiple food allergies and the tendency to develop new ones. Sounds as though his allergies are to foods common in the US diet, at least, so frequent exposure is a major factor. So you might be careful to vary the tolerated foods from day to day, variety really helps. Also experiment with new foods (that's how I discovered avocado, teff, and amaranth!). He also might eventually read about connections between multiple food allergies/intolerances and damage to the intestinal tract from various things (yeast overgrowth, IBS in general). As the tract heals, sensitivity to foods can diminish.

At his age, you will want to just follow whatever the doctor and nutritionist recommend. They will follow a conservative "better safe than sorry" approach to avoid complications. But he will grow up and be on his own some day and will need to know how to safely experiment, depending on the severity of his reactions. (I'm lucky, none of mine are life-threatening, just very unpleasant and life-interfering.) But: Some of our allergens are permanent but others can actually be tolerated on a rotation schedule in reasonable amounts. Also we can react to one form of a food but not other forms (e.g.., raw but not cooked or vice versa; soybeans but not tofu). Different parts can affect us differently- often egg white is a problem but not necessarily egg yolk. We also can be reacting to pesticide residues rather than the food itself, so "organically grown" versions can be tried if that is suspected.

Be aware that lab tests have limited value because they can only test for a few things and there can be false negatives and false positives. (Speaking as a chemist here.) I'm also not convinced that the model used for such testing fits all the ways our bodies can react. So your son does need to become aware of his body's responses to foods. If he still has symptoms after eliminating the diagnosed allergens, he might go to a simple diet of limited definitely safe foods per meal and then gradually re-introduce others. The rotation approach to eating can be very helpful in both diagnosing and managing food allergies, so it's an approach he should know about now or when he's older. He'll need to be careful if he decides to try the currently diagnosed allergens when he's older, for instance. Our symptoms can change to less obvious ones as we get older (hence the myth that we outgrow our allergies, we don't always) and the tendency to develop new ones stays with us.

Make sure he learns how to cook and bake for himself and how to shop for a variety of foods. The more he knows about foods and food prep, the easier it will be for him to feed himself according to his own needs rather than drifting into allergenic fast food when he gets busy as an adult. Resist the urge to do it all for him now, he has to learn the skills and have the knowledge to make good decisions when he's away from home.

At some point, you should warn him that he may be at risk for developing addictions to alcohol and other drugs because he has already shown the delightful ability to be allergic to several foods common in his diet. Also the tendency toward food allergies tends to run in families, although not necessarily the specific allergies. So if he has children, he should try to make sure that the mother eats carefully during pregnancy and breastfeeding to avoid exposing the child too soon to the strongest allergens.

By the way - you can make crackers or tortilla-like rounds from anything flour-like (e.g., barley flour, oat flour, teff flour, sorghum flour, buckwheat flour, bean flour, etc.) Just add enough water and optionally oil and salt to make a dough, flatten golf-ball size pieces between your hands or in a tortilla press, then either bake until done or heat in a pan for a few minutes on each side. Likewise you can easily make pancakes (sweet or savory) out of any type of flour. I found a recipe for a very easy quinoa flatbread online once at A Gluten-Free Day but the link no longer works, I think it can be adapted for any flour:

1cup quinoa flour
1/2 to 1 tsp salt
1 tbsp psyllium husk (yup, what Metamucil is made of; can also use flaxseed, it's intended as a binder for the eggless gluten-free bread)
3/4 cup water
Preheat oven to 400 deg F. Mix salt, psyllium husk, and quinoa flour. Add water gradually so it looks like thick porridge. Wait 2 minutes and then spread batter on a baking tray lined with baking paper. Bake for about 20 minutes (the thinner, the faster it bakes). Sprinkle seeds, herbs, salt, or olive oil on top if desired.

He should be careful of foods in the same food family as the diagnosed allergens, but many people don't cross-react to other members of the family. So just don't go overboard on anything and pay attention to symptoms. Oats often are contaminated with a little wheat, depending on their origin, but a way around that if he's that sensitive (many are not) is to start with whole oats and pick out any stray wheat kernels.

Edited by: JWOOLMAN at: 12/8/2013 (16:28)
EMILYSDIARY SparkPoints: (3,572)
Fitness Minutes: (1,741)
Posts: 149
12/8/13 3:38 P

Hi, I have multiple food allergies, I rotate my foods as best as I can and take an allergy pill daily (allegra) I also have something called (leaky gut syndrome) which causes all of my allergies. I have a good recipe for you and since i dont think i saw you say anything about dairy allergies this might work for you and its sooo good!

sweet cheese rice muffins (salvadorian quesadillas) not like the american quesadillas these are a dessert muffin.

1/2 stick of butter at room temp whip it up and add in 1 cup of sugar (if too much then 1/2 cup)
3 eggs - slowly add in one egg at a time and beat it to the mixture until mixture become a creamy yellow consistancy then add in another egg , mix it up etc..
then add in 1 tbs baking soda
add in 1/2 cup of grated parmesan cheese
1 cup of rice flour (if you can find the sweet rice flour then get that if not any will work)
and then you can add in 1 cup of half and half cream and 1/2 cup of sour cream and mix that all up , if u need more liquid add more cream. I put it in a blender when its all done so that its nice and creamy and mixed really good.
put it in an oven 350 degreez for 20-25 min or until done. stick a tooth pick in the center to make sure nothing is wet inside.
i use cupcake baking cups so that the mix doesnt get all over the pan and it makes good portion sizes or you can do this in a non stick square pan. emoticon

MICHELLEXXXX SparkPoints: (12,272)
Fitness Minutes: (5,920)
Posts: 3,790
12/8/13 8:21 A

I do. I tend towards believing step one is eliminating all processed foods.

ICEDEMETER Posts: 1,332
12/7/13 6:19 P

I don't have allergies to these particular items myself, but my niece does (plus oranges, mangos, almonds, melons, yellow dye #5 and a few more). She and her family have been dealing with it for the past 8 years, and I just wanted to assure you that it is absolutely possible to eat well and still avoid the allergens.

The whole clan has become expert at reading ingredients lists, ensuring that there is never cross-contamination between foods (if you keep anything in the house that he is allergic to, you'll find that a full extra set of cutlery is a must), and we have even found local restaurants that can serve foods that she can have.

There was a steep learning curve, and it was really scary for the first while, but it has settled in to just being "normal" now. She even travels weekly as a medic for a university sports team, and manages to always find ways to safely eat.

Kudos on putting together a medical team to help you deal with this, and good luck to you and your family as you learn to find your new "normal" with this!

MKC12108 SparkPoints: (2,656)
Fitness Minutes: (160)
Posts: 24
12/7/13 4:34 P

Thank you for your response. We are working with an allergist and a nutritionist. We also see a GI dr as well.

12/7/13 4:10 P

I suggest that you work with a doctor who is a board certified allergist who treats food allergies.
This type professional will either provide the education you need, or have the staff or refer you to a Registered Dietitian.

Make sure you and the medical team is using the established practice guidelines for food allergy diagnosis and treatment. This link will take you to the guidelines as well as a summary for patients/parents, etc.

Hope this helps
Your SP Registered Dietitian Nutritionist

MKC12108 SparkPoints: (2,656)
Fitness Minutes: (160)
Posts: 24
12/7/13 3:15 P

HI I am new here and my 11 yr old son was just diagnosed with food allergies to corn, soy, wheat, peanut and tree nuts. Anyone that has experience dealing with any of these?

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