The immune system is the human body's extremely powerful reaction system that thwarts bodily invaders like germs, viruses, and bacteria. Usually, it does wonders to fight dangerous infections and diseases with reactions like swelling and fever — however, it can sometimes mistake harmless objects for truly threatening ones, causing an allergic reaction to occur. 

While almost anything can trigger an allergic reaction, from dust mites to pollen, one of the most common causes is a specific type of food, most commonly peanuts, tree nuts, and shellfish. It is estimated that about 4-6% of Americans have a type of food allergy, and for some, dietary restrictions can make it extremely difficult to find a proper meal. Today, we're going to investigate more closely the relationship between food allergies and the immune system.

You may already be familiar with what an antibody is — a Y-shaped protein in the blood that can bond to a specific kind of particle in order to neutralize it by impeding it from functioning or by allowing another immune system cell to swallow it. These immunoglobulins are usually used to fight harmful pathogens — however, for people with food allergies, antibodies (called IgE in this case) develop in order to "fight" innocuous food particles. When this bonding occurs between the allergen and the IgE, mast cells release a hormone called histamine that causes allergic symptoms like itching, sneezing, swelling, and a runny nose that normally fight dangerous bacteria but are now unleashed against something as harmless as a walnut.

Surprisingly, allergies occur more often in those who have primary immunodeficiencies, or a sub-optimally performing immune system. Because PIs often only affect a part of the immune system, the rest of the system will not be regulated as well and bad reactions can be exaggerated due to the lack of control and stability within the body. Additionally, exposure to bacteria as well as the medication to fight them can negatively affect the immune system as a whole and worsen the reactions as well. PIs and food allergies could also share a specific genetic cause, making them inherently interlinked. This can also make it more difficult to identify the cause behind certain symptoms — is my runny nose due to an allergy, a cold, a weak immune system, or all three? 

Even medical professionals can be confused by the variety of interrelated symptoms and infections that may result from an assortment of immune system issues, from allergies to a PI. Scientific and medical research continues to investigate these relationships and the complex causes behind food allergies.

If you think you may be suffering from a food allergy, we recommend keeping an eye out for any possible clues, but don't be too quick to diagnose yourself — always go to a medical professional first if you have any questions or doubts. Happy early Thanksgiving from us to you at Nourish America!

By Michelle Liu

These are the top 8 allergies to look out for in children:

1. Milk
2. Eggs
3. Peanuts
4. Soy
5. Wheat
6. Tree Nuts
7. Fish
8. Shellfish​

Most children usually, but not always, lose sensitivity to their particular food allergen(s) by the time they are adults.

There are many ways to help your child and family manage food allergies.

• Prepare a food allergy card
  • A food allergy card lists a child's food allergies and is given out to restaurants when  he/she eats there in order to help prevent contamination and exposure of that allergen to the child
  • Use an online food allergy card template to create and print out these cards and hand them to the waiter at restaurants
  • Give them to your child or his/her chaperone in case they go out to eat with others
• Teach your child to read food labels on processed food to avoid their allergens
• Be sure to notify any adult responsible for your child at any time of your child’s allergies
• Avoid buffets and any other restaurants where food could be cross-contaminated 
• Avoid eating fried foods in restaurants as the oil used to fry the item could contain allergens (ex. peanut oil) or other allergens
• Try to get menus before your enter restaurants to have a chance to read over the ingredients and choose options that don’t contain your child’s allergens

By Sriya Chinthalapudi

     As a responsibility of a parent, guardian or school official, there are a plethora of ways to manage food allergies in schools. One of the first things to do is to make sure school officials and nurses are aware of the allergies a child possesses and provide necessary medication. Next, administrators need to ensure appropriate storage and administration of epinephrine. Most schools contain a stock of epinephrine auto-injectors, which was enforced by the School Access to Emergency Epinephrine Act, signed by President Obama in 2013. Another way to manage food allergies in schools is by designating allergy-safe seating areas during lunch to avoid reactions. Teachers should not allow food sharing for children who they know have allergies and encourage hand washing after handling food. For example, washing surfaces on which food has been eaten with wipes or spray cleaners are effective at removing peanut protein from surfaces. Another method is keeping “safe snacks” in a classroom for unplanned events is useful just in case the child’s lunch accidentally becomes contaminated. In environments where children are unable to bring lunch from home every day, posting lunch menus beforehand allows parents to identify unsafe meal offerings and plan accordingly for their child’s meals. Training food service personnel on allergy issues such as avoiding cross-contact with food preparation is a suggested requirement. All in all, the idea of promoting food allergy safety in schools requires collaborative efforts of parents, students, and staff.

​By Vasundhara Kulkarni

     The terms “allergy” and “intolerance” sound similar and most people would say that they are synonymous; however, this is a common misconception. Food allergies and intolerances exhibit clear differences and require different types of treatment.
     A food allergy is defined as a chronic condition in which exposure to a food triggers a damaging immune response. This response, called an allergic reaction, occurs because the immune system identifies these proteins as invaders in the body. The immune system overproduces antibodies called Immunoglobulin E (IgE) to attack the proteins, causing an allergic reaction. Food allergies can cause serious reactions by consuming or inhaling microscopic amounts of the offending food. Signs of an allergic reaction include hives, a swollen throat, and itching or tingling of the lips. Anaphylaxis is a serious allergic reaction that, if not treated immediately, can be fatal.
     In contrast, food intolerances are often less damaging because they involve the digestive system. In some cases, one is able to eat small amounts of the offending food without harmful effects. He or she may also be able to prevent an adverse reaction. For example, having a dairy allergy is sometimes confused with being lactose intolerant. Those who are lactose intolerant are able to drink lactose-free milk or take lactase enzyme pills to aid digestion. A food intolerance might make you feel uncomfortable or cause indigestion, but a food allergy has the potential to be life-threatening.
     Both food intolerances and allergies can cause nausea, stomach pains, excessive gas, and fatigue. This is why you should be aware of the effects that food has on your body. It is important to get tested for food allergies if you suspect a food is causing you harm. It is important to distinguish between food allergies and food intolerances in order to maintain good health and stay safe.

By Samhitha Mupharaphu

In honor of Nourish America's first gluten-free food drive, I felt that it would be appropriate to share an amazing gluten-free dessert recipe as our first blog post. This chocolate chip cookie recipe is perfect for those who are gluten, dairy, and egg-free. It's vegan, beginner-friendly, kid-approved, and delicious. This is the perfect chocolate chip cookie recipe to impress your family with this season.

Gluten-Free and Vegan-Friendly
Makes 12 servings

Ingredients:

• 1 1/2 cups of Bob's Red Mill Whole Grain Brown Rice Flour
• 1/2 cup of dairy-free chocolate chips
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/3 cup light brown sugar
• 1/4 cup aquafaba (liquid in a can of chickpeas)
• 3 tbsp olive oil
• 1/2 tsp vanilla extract
• 1 1/2 tbsp vegan butter

Instructions:

1. Stir the brown rice flour, chocolate chips, baking powder, salt and sugar together in a medium mixing bowl
2. In a separate bowl, whisk the aquafaba until fluffy and light. You can do this with a whisk or use a hand mixer
3. Add the aquafaba, vanilla, olive oil, vegan butter to the dry ingredients. Make sure to stir after every addition. Start kneading the cookie dough with your hands
4. Cover and chill the cookie dough for at least an hour in the fridge
5. Preheat oven to 375 degrees F. Roll out dough in 1 1/2 inch spheres and space them out evenly on parchment paper. Press them down to your desired thickness
6. Bake for 10-12 minutes, checking at the end to make sure that the edges do not burn. Let the cookies cool for 5-10 minutes afterwards (they'll be very delicate when hot).
   
7. Enjoy!