Archive for April 3rd, 2011

Food Allergy Statistics

Previous: What is a food allergy?

In the United States, it is estimated that 12 million people have food allergies.  That includes 4% of adults and 6-8% of children under 3. 

Ninety percent of food allergies are caused by eight foods.  They are milk, egg, peanut, tree nuts, fish, shellfish, soy and wheat.

Seventy five percent of children with milk allergies can tolerate milk in baked goods.

Fifty percent of children who are allergic to milk, egg, soy and/or wheat are expected to outgrow their allergies by age six. Only 8% of children who have not outgrown their allergies by age 12 will outgrow them. 

Children are very unlikely to outgrow nut allergies.

For more statisitics see Wikipedia:Food Allergy:Epidemiology

What is a food allergy?

An allergic reaction to food is usually your immune system overreacting to a protein.   Immunoglobulin E (IGE) tags the protein as destructive and starts attacking.  The reaction could range from mild to severe and can include skin issues (rash, hives), digestive issues (stomach pain, vomiting, diarrhea) and/or respiratory issues (cold symptoms, wheezing, anaphylaxis).  In the United States, allergic reactions to food account for 30,000 emergency room visits and 100-200 deaths per year.

Next: Food allergy statistics

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Overnight Granola Recipe (Gluten-Free, Nut-Free)

The first thing that resonated with me while reading Nourishing Traditions by Sally Fallon is that Americans eat junk for breakfast if they eat breakfast at all.  Even “healthy cereal” is highly processed and full of additives.  It is also very expensive.  This recipe is frugal and easy.  If you can make Rice Krispie treats, you can make this granola.  We eat it just as it is but it would be delicious with coconut, dried fruit and/or nuts if you can tolerate them.  It’s also good as a topping on yogurt or ice cream.  While we still enjoy an occasional bowl of store bought cereal, this recipe is a staple at our house.  I make a double batch of this several times a month.

½ cup palm shortening
½ cup honey
½ cup sucanat/rapadura or brown sugar
1 tsp cinnamon
7 cups rolled oats (gluten free if necessary)



1.  Preheat oven to 350 for slightly chewy granola or 375 for crunchy granola.  I prefer slightly chewy.

2.  In a small saucepan add shortening, honey and rapadura.  Cook on medium heat until shortening is melted and stir until ingredients are combined.  The rapadura will not melt and become one with the oil.  When you stop stirring the rapadura will settle to the bottom.  That’s ok.  Just give it a quick stir right before you add it to the oats.

3.  In a large bowl combine oats and melted goodness.

4.  Spread evenly on 2 parchment lined or very well greased 9 X 13 pans.

5.  Put the pans in the oven and turn the oven OFF.

6.  Go to bed.

7.  Wake up and enjoy some delicious additive-free granola cereal.  Granola will keep in an air tight container for weeks.

This recipe is included in Midnight Maniac Meatless Mondays , My Meatless Mondays, Just Another Meatless Monday and Weekend Gourmet Blog Carnival.