Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Monday, January 23, 2017

Recipe: Easy Blackberry Jam, Vegan, Tree Nut-Free, Gluten-Free

Blackberry saucy jam on pancakes

If you follow me on on Instagram @allergicgirlnyc or on Facebook you'll see, I've been going gaga for blackberry jam. it's so easy, it's so good and dresses up just about everything.

This is not a stiff, set, jelly like jam. This is runny, saucy and sexy jam. It works as a topping on pancakes (see above). Or a side for cold sliced chicken (see below).

You can swirl it into yogurt (see here), 

Or hot cereal or spoon it over ice cream. I even swirled it into a chocolate bark with great success (look away, it's beyond delish!). 

The uses are endless. 

Recipe note: I don't make mine overly sweet and I err on the side of less sugar, because you can always add more sugar but you can’t take it out. But that’s totally up to you. I also use Turbinado sugar/sugar in the raw as that’s what I have on hand. White sugar is fine here as well.


Recipe: Easy Blackberry Jam, Vegan, Tree Nut-Free, Gluten-Free

Adapted from The Kitchn, Martha Stewart and me

1 pound blackberries, clean and picked through for any leaves or particulate matter
.5 cup Turbinado sugar
½ fresh lemon, juices squeeze out

Combine all in a heavy bottomed bot, cook on medium high heat, stirring for about 10 minutes until thickened. Press fruit to break it down further. Taste and add sugar if more needed. Let cool and transfer into a lidded container and store fridge. Will last about 7-10 days.

Friday, January 20, 2017

Recipes: Week 3 Goals, #cook90, Epicurious

So as part of Epicurious’s #cook90 challenge ("...cook three meals a day, every day, for a whole month." - @epicuriouslast week, I made:

--Candied orange slices (in preparation for orange /some-herb bark that I will make this week) 

--Mint chocolate chip ice cream that I gobbled up (and my rule is only one dessert in my house at a time, so chocolate bark had to wait) 

--Chimichurri fried rice

--Vegan chickpea chilli

--Homemade yogurt 

--Easy morning rice pudding 

(Search for these recipes on the box on the upper left corner box of this blog. 

What I didn’t do: I didn’t use those books as much I thought I would. Turns out I use the Internet far more for recipes and recipe-ideas than I thought. Also I took a break from more making chicken this week.

Moving into this last week of #cook90, my cooking plans are: orange chocolate bark with either fresh rosemary or fresh oregano, maybe some chicken tenders or an orange beef dish or a lamb and prune dish or both/all.

Join me on Instagram @allergicgirlnyc and on my Allergic Girl Facebook feed to see the #cook90 month unfold.  Or tag me at @allergicgirlnyc to cook allergen-friendly with me!

Monday, January 16, 2017

Recipe: Blackberry Jam and Thyme Chocolate Bark: Vegan, Top 8 Allergen Free

One of the benefits of joining Epicurious’s #cook90 challenge ("The #cook90 challenge is simple: cook three meals a day, every day, for a whole month." - @epicurious) had been that I’ve upped my leftover game. Epicurious calls them #nextovers, because the challenge is to transform your leftovers to something new and more delicious, or at least different. I don't usually do that, I make a big batch of something on Sunday -- a soup, a chili and braised meat thing -- and then, well, just dine on that as is. And I’m fine with that, it’s autopilot, it’s safe and delicious for me.

But this #nextovers concept and doing it online (public accountability!) has pushed me to do a bit more than simply reheat what is already delicious. 

Like this. 

Bark ready to be chilled

I made a big batch of blackberry jam (recipe here) the other day. And I had some herbs I had purchased but hadn’t yet used. Part of my personal #cook90 goals are to use more herbs and spices. So I wondered: what blackberry jam and thyme and chocolate would be like together? Pretty terrific, I guessed. I did a quick search online and saw that several others had created desserts using  that combination so I did a test run. 

Chocolate bark, if you haven’t made it before, is so ridiculously easy and it’s a great treat to make and bring to parties or get-togethers. It looks impressive, tastes delicious and for the home cook is a buh-reeze to make. 

Essentially it’s melted chocolate, spread out on a parchment covered pan and then you sprinkle your favorite toppings on top. Chill until it’s hardened, break up it glorious uneven shards, put on a plate and serve and listen as your guests ooh and ahh (which I promise they will.)

The combinations are endless. This is a great kid-cooking project and they (and you) can go crazy with the flavor combinations: sweet, salty, spicy, sour, it can all go with chocolate. Go play!

So here I took it easy on the blackberry jam as you want pockets of juicy fruit, rather than wall to wall, which gets messy and textural boring. I also took it easy with the fresh thyme. You want a hint of it, you want to get the herby goodness but not so much that it’s all you taste. Having said all that, I eyeballed this, it’s barely a recipe.

I melted a .5 cup Enjoy Life chocolate, swirled  in 1.5 T of blackberry jam, had the leaves from three single stalks of thyme and a light sprinkle of Kosher salt. And it was perfect for my tastebuds: the herbs with the jam and the chocolate created an exciting taste profile, something different, juicy, herby, sweet but not wildly sweet and chocolatey. It was so delicious, I had to give half of it away before I ate the whole batch. My tester loved it, too.

Next up I may try orange zest and rosemary and chocolate. What?! Yaassss! Stay tuned.

Join me on Instagram @allergicgirlnyc and on my Facebook feed to see my #cook90 month unfold. Better yet, tag me at @allergicgirlnyc #cook90 to cook allergen-friendly with me!

Friday, January 13, 2017

Recipes: Week 2 Goals, #cook90, Epicurious

Chicken. Ugh. The bones, the blood, the flesh, yuck. But when it’s cooked well, it’s heavenly. And I totally know HOW to cook chicken: a whole bird or parts; I can make braised chicken, roasted, baked, sautéed chicken; I can make chicken stews and soups. 

But, I don’t usually want to.

So, my challenge for week two of #cook90 was to cook chicken. (NB: I didn't get to it week 1 because by the time I was emotionally prepared to tackle the chicken I had purchased, it didn’t smell right. I took it back to Whole Foods and returned it. PS Whole Foods is great with returns, no questions asked, no stink eye.) My chicken didn’t have to be anything crazy fancy or complicated; just something yummy to get back into the habit of cooking chicken.

Monday, I bought chicken thighs (skin and bones included. Yum, crispy chicken skin) and chicken tenders, all by Bell & Evans, one of my preferred brands. I tossed the chicken tenders into the freezer to use next week and turned up my oven to pre-heat. And I also planned on using goal #2: use more herbs and spices daily.

To one thigh, I added an Italian herb-mix-blend I created (dried oregano, thyme, basil, kosher salt and fresh cracked pepper); two thighs received a sprinkle of Kosher salt and one thigh received a Greek yogurt treatment (yogurt, lemon juice and zest, dried oregano, salt and pepper).

They smelled very chicken-y whilst they baked. A good smell, a meaty smell but also a little too chicken-y. 

First lesson of week 2: four thigh of chicken is a lot of chicken for this Allergic Girl to consume in one week.

The first night, I had the Italian herb thigh and it was delicious: crunchy skin, gentle herb notes, with a side of rice and peas.

The next day, I had the plain thigh, sliced, with blackberry jam and sauteed broccoli. I used my homemade blackberry jam like cranberry sauce and OMG what a discovery, cold dark meat chicken with a sweet, sour, jammy sauce was delicious. This needs to happen more often.

The third day, I had cold sliced chicken thigh on a sweet and crunchy salad (chopped carrots, chopped raisins, lemon juice, olive oil, salt and pepper).

And then, I topped out on chicken – too much chicken. That fourth thigh, I couldn't get to it and as it’s been over 4 days, I fear that left over is too left over.

So, what did I learn week two of the #cook90 challenge by Epicurious?

I can totally throw chicken thighs into the oven with easy, on-hand pantry staples (herbs, spices, citrus etc.) any night of the week. And that I probably should freeze two of those thighs for the next week right away, because, ugh, too much chicken. Or enjoy them with my future boyfriend. Or invite friends over.

Next week’s plans: more herby combinations (like orange rosemary chocolate bark, what? yasss!), maybe those now-frozen chicken tenders (I’d love to recreate my teenaged recipe of breaded tenders to dip in honey), redo a meringue (I added twice the sugar, and it didn't bake properly, bah!) and continue playing with #nextovers.

Oh and dip further into those cookbooks!

So much to do, cook, bake eat and enjoy! 

Join me on Instagram @allergicgirlnyc and on my Facebook feed to see the #cook90 month unfold.  Or tag me at @allergicgirlnyc #cook90 to cook allergen-friendly with me!

Monday, January 09, 2017

Recipe: Chimichurri, Vegan, Gluten-Free, Nut-Free

Ingredients ready to go!

When I was thumbing through Allergy-Free And Easy Cooking by Cybele Pascal, I found an old note to myself to try the Chimichurri. That was back in 2012! So it’s definitely time. 

I looked at Cybele’s recipe as well as Steamy Kitchen, Food and Wine and Garden Betty and I made my version to my taste: not too garlicky, not too hot, easy on the salt and acid. I started conservatively at first to create this basic recipe. I might play around with it next time, like fresh lemon or  fresh oregano or curly parsley or fresh cilantro. But for my first time out, this was balanced just right.

Recipe: Chimichurri, Vegan, Gluten-Free, Nut-Free

.5 t red pepper flakes
1 t dried oregano
1T red wine vinegar
1 garlic clove, peeled and minced
1 cup flat leaf parsley, chopped
¾ cup extra virgin olive oil
Kosher salt and cracked black pepper to taste

Mix all ingredients in a nice big, non-reactive bowl, taste for seasoning and adjust accordingly. This sauce can be used as a marinade for anything or as a sauce for anything. It’s so flexible and easy. Enjoy! 

Finished chimichurri ready to be spread on everything!

Discovered that chimichurri fried rice is a thing - heat a teaspoon of chimichurri in a skillet, add .5 cup day old rice, saute, adjust salt and pepper, put a fried egg on top = heaven!

Fried eggs over chimichurri fried rice

Also, chimichurri can be frozen in small batches and be used later on. I made so much chimichurri the first time out, I used one batch that first week, gave away a batch and froze a batch. 

Defrosting chimichurri

I defrosted that batch two weeks later and it was perfection - still bright and fresh, the green parsley still bright. The spicy flavors had calmed, so you could add more chili flakes back in if you desired, but totally still yummable.

Friday, January 06, 2017

Recipes: Week 1 Goals, #cook90, Epicurious

These are the four cookbooks that I’m diving into to help me reach my Epicurious #cook90 goals which I wrote about here in this post

Food52: A New Way To Dinner, Brassicas by Laura B RussellAllergy-Free And Easy Cooking by Cybele Pascal and Whole30 Cookbook by Melissa Hartwig

(NB: all of these books I received for potential blogger reviews from the respective publishers.)

After thumbing through Allergy-Free And Easy Cooking by Cybele Pascal, I know want to make chimichurri, an Argentine herb-based marinade/sauce. It looks super easy, I just need to buy the herbs and chop, chop, chop. Goal 1 will be achieved!

Goal 2. Make something chicken-based. So, I’m eying Allergy-Free And Easy Cooking by Cybele Pascal’s Chicken Piccata. 

So stay tuned to Instagram @allergicgirlnyc and my Facebook feed as I make these two dishes this week!

Monday, January 02, 2017

Recipes: Follow #cook90 on Instagram @allergicgirlnyc

Pancakes with homemade blackberry jam

I’m joining #cook90 via my @allergicgirlnyc Instagram feed via @epicurious & @davidtamarkin: "The #cook90 challenge is simple: cook three meals a day, every day, for a whole month." - @epicurious

You can sign up here like I
In truth, this is no biggie for me. If you follow my @allergicgirlnyc feed, you’ll often see my three meals a day (and snacks, too); I work from home (mostly); I’m already a skilled cook and baker (mainly); I already love to cook and entertain; and I already love to read cookbooks. So I already check many of the #cook90 boxes. (Lots of alreadys there!)

However, as much as I’m a routine-driven person and love routine, I get into food ruts.  I can eat the same thing every day with complete joy and satisfaction (routine-girl!) but suddenly it will back up on me and I’ll think, “Ugh, I don’t want to think about what I’m making for dinner.”

So, the #cook90 challenge for me is two-fold:

1. Try new recipes. I have a two new cookbooks that have been waiting patiently for my attention: @food52 #anewwaytodinner & @whole30. Now I will break them open and check them out. Also, I have tagged many dessert recipes from my new #instafriends that I cannot wait to make #allergenfriendly for all of us.

2. Get more creative with leftovers. As I said I could easily just eat the same thing 4x a week, and be totally in love with it each time. But. I’d like to get a bit more creative with leftovers or the basics I make each week (a pot of red sauce, veggies/fruits, steamed grains, proteins).

My #cook90 challenge goals:

1. To try at least one new recipe a week, namely something chicken, I really don't like preparing chicken; a holdover after 17 years of being a vegetarian I'm certain. Yuck. Raw chicken.

2. To use more herbs and spices, fresh herbs especially, which I buy and they they die so quickly without being used. :(

3. And to make some new desserts that work with my dietary needs (and yours I bet)!

*What won’t change*:

I will always be #allergicgirl compliant. All of my recipes will be free from my anaphylactic allergens (all tree nuts & all seafood are the biggies, plus some fruits and vegs) as well as my food intolerances (wheat and soy). They will be portion controlled. And they will be delicious!

Join me on Instagram @allergicgirlnyc and on my Facebook feed to see my #cook90 month unfold. 

Better yet, tag me at @allergicgirlnyc #cook90 to cook allergen-friendly with me!

Tuesday, December 27, 2016

Interview: Dr Dave Stukus, Food Allergy Testing Study, Pediatrics, 2016

“Primary care doctors often use the wrong test to diagnose food allergies in children, new research shows.”  - Reuters

Dr. Dave Stukus conducted that new research and in an Interview on Henry Erlich’s blog on the Asthma Allergies Children website,  Dr. Dave further explained why he did the study:

“…The idea for this study originated from patients being seen in our office every day. We routinely receive referrals for evaluation of suspected food allergies in infants and young children, many of whom already had serum IgE testing performed. Sometimes they have foods taken out of their diet based upon these results. Many times, parents are told to withhold introduction of new foods based upon these tests. Rarely, we see patients develop a new allergy to a food they were eating regularly without problems but produced IgE towards; the food is removed based upon testing and then, when reintroduced weeks or months later, they develop a new allergic reaction to that same food they were previously eating without problems. So, yes – this felt like it was a big problem but had not previously been objectively assessed or characterized on a wide scale, which is what we sought to do.” 

You can read more of that excellent interview here.

You can also read about food allergies and testing here on Huff Po.

I had a chance to interview Dr Dave about his study in Pediatrics: Use of Food Allergy Panels by Pediatric Care Providers Compared With Allergists. Read more below.


An individual walks into their doctor’s office and says I think I have a food allergy. What *should * happen next?

If someone suspects they have a food allergy, they should first discuss with their primary doctor. Many patients may request testing or feel their symptoms are due to an allergy, but there are a lot of questions/details that need to be asked before any type of testing should be performed. My advice to anyone concerned about food allergy: discuss with your doctor and be prepared for lots of questions! This is essential in trying to figure out the best diagnosis. If, after that discussion, you have ongoing concerns or a food allergy diagnosis seems likely, then allergists can be extremely helpful.

However, regardless, first and foremost, a detailed, thorough history should be obtained. The first step in diagnosing a food allergy is being thoughtful about the patient’s concerns, including the specific foods they are worried about, their symptoms, the timing of symptom onset, symptom duration, and reproducibility of symptoms. When it comes to food allergies, milk, egg, wheat, soy, peanuts, tree nuts, fish and shellfish account for up to 90% of all reactions. Any food can cause a food allergy, but fruits and vegetables are unlikely causes of IgE-mediated allergic reactions.

Many people may experience any number of adverse reactions after ingestion of a food, but food allergy reactions occur pretty fast (within minutes or 1-2 hours later), occur with every ingestion regardless of form; if someone is allergic to milk for instance, then they will have symptoms after eating cheese, yogurt, ice cream, etc. And have objective symptoms such as hives, swelling, wheezing, and vomiting.

Sometimes when a patient explains their history it becomes clear that their history is more consistent with a non-allergic intolerance, such as difficulty digesting lactose, which can cause bloating and stomach pains, for example. Sometimes the history reveals chronic conditions such as heartburn or inflammatory bowel disease as more likely culprits but none of those are food allergy symptoms.

Lastly, the history is really what helps make the diagnosis and testing should be used to help determine the likelihood that the diagnosis is correct. If a patient comes in and requests food allergy testing to a long list of unrelated foods (For example: milk, grains, fruits, seafood, spices), or cannot identify any specific foods as potential causes of their symptoms, then it is very unlikely that they have a true food allergy.  

According to your study "Use of Food Allergy Panels by Pediatric Care Providers Compared With Allergists", frequently, what * is * happening next?
Unfortunately, we found that blood testing for a large panel of food allergens is occurring almost half the time when food allergy tests are ordered by primary care clinicians. Instead of testing for individual specific foods suggested by a clinical history, these arbitrary panels are being used a lot of the time. 

Why is this a problem?
The problem with ordering a large number of tests for foods is that there are high rates of false positive results. This means that many more patients will have a ‘positive’ test result compared with patients who actually have true allergy. 

Blood IgE levels are reported on a scale from 0.1 to 100. Anything above 0.35 is often reported with a big exclamation point beside it, which increases anxiety among both patients and providers.  IgE tests are often misinterpreted and poorly understood by the primary care clinicians who order them. 

Anyone can order these tests, but they really should only be ordered by clinicians who understand how to interpret the results and apply them to their patients. Allergists receive special training and board certification to perform and interpret IgE tests, but other clinicians can learn to do so as well.  

The detection of IgE to a food by testing reveals sensitization. About 30% of all people are sensitized to common food allergens, or will have an elevated level on testing. However, only about 5% of all people are truly allergic to foods. So, if you make a diagnosis by testing alone, then the majority of people will be misdiagnosed as having a food allergy.  

IgE tests are far from perfect and should never be considered to be ‘positive’ or ‘negative’. The size of the test result indicates the likelihood that allergy is present. Levels mean different things for different foods, and predictive values have only been established for a few select foods.

The best test to determine if someone is allergic to a food is to eat the food. If immediate onset, reproducible symptoms do not occur, then they are not allergic. The problem with these panel tests is that they include an assortment of foods that patients are usually eating without problems. When the results come back elevated or interpreted as ‘positive’, many patients are then advised to take those foods out of their diet, even when they were eating them for years without problems. Children, especially, can be harmed as parents may be told to avoid giving them foods they haven’t tried yet due to these test results.  Aside from being misdiagnosed and having to carry an epinephrine autoinjector when one may not be necessary, people can suffer from nutritional deficiencies when food is restricted from their diet. 

Lastly, if a sensitized person (elevated IgE on testing) is eating a food without problems, their immune system is tolerant to that food. If that person removes that food for an extended period of time, their immune system may then become allergic to that same food. Recent studies have shown this can happen in roughly 15% of young children with eczema who have foods removed based upon testing. Now clinicians as a whole are actually creating harm for these patients…and that’s a big problem. 

Why this may be happening?
Lack of understanding of food allergies and testing by pcps is multifactorial but likely related to demands on their time and challenges in keeping up with an ever-growing body of evolving scientific evidence and changing clinical guidelines. Limited access to board-certified A/I consultants for patient referrals or A/I training programs for residency elective rotations may contribute as well. 

So what are potential next steps for primary care physicians?
Education and dissemination of best practice. The Choosing Wisely series has been in existence for almost 5 years and one of the top evidence-based recommendations is to avoid the use of indiscriminate IgE panels in the evaluation of suspected food allergy. Unfortunately, it can take decades for research and clinical guidelines to permeate and then change practice. 

Primary care physicians are fantastic resources for patients given their long-standing relationships with families and ability to care for a wide assortment of conditions. However, given their time constraints, it is nearly impossible for them to remain as up to date as possible on the latest research or guidelines from every specialty.

One way to help educate is through publications in widely read peer reviewed journals. Presentations at local, regional, and national meetings can help as well. Social media and blogs such as yours may also help reach a segment of physicians.
Ultimately, we may need to find a way to limit the availability of food allergy panels by laboratories or provide point of ordering education/alerts to clinicians. 

What, if any, are potential next steps for the food allergy community?
Education and dissemination of best practice. I hope that we can all help provide education to others and serve as a reliable resource. Unfortunately, food allergy tests are widely available and in some states, patients can order online without a physician’s order! We all need to work together to help increase awareness and understanding of these tests can and can’t be utilized.

Thank you Dr. Dave!

Dr. Dave is a board certified allergist/immunologist and Associate Professor of Pediatrics at Nationwide Children's Hospital and The Ohio State University College of Medicine. His research interests include dissemination of evidence-based guidelines and best practices as well as use of mobile health applications to improve self management of asthma for children and teenagers. Dr. Dave is active on social media with his Twitter handle @allergykidsdoc and has been invited to train physicians on the use of social media at regional and national conferences. He is also a regular contributor to patient education through published articles on Huffington Post, US News and World Report, and kevinmd.

Dr Dave Stukus

Monday, December 19, 2016

Allergic Girl Blog: First Time Here?

I was inspired to write a "First Time Here” post this post after seeing it on another blog: Dinner: A love Story. Especially as this my tenth year blogging (wow, I know!) and the blog has grown over the years, as have I, I thought: I really need to do this now. So here, goes.

(Still have thoughts or questions after reading the below, you can always find me at

Want to know all about me and about severe life threatening food allergies and how I can help you? Read my book Allergic Girl (Wiley, 2011). You’ll get to know me, my life with severe life threatening food allergies and how, as an adult, I handle life, dating, working traveling and living, all safely and while still having fun and how you can, too!

I’ve had food allergies since infancy and asthma and allergies since childhood. I am anaphylactically allergic to all tree nuts and salmon; I avoid all fish and shellfish. I’m also allergic to eggplant and some types of melons and have OAS to other fruits and veggies when the season hits. I’m an asthma girl which is currently in remission, unless you put an animal in my lap (please don’t put an animal in my lap). I have environmental allergies year round and eczema (mostly in winter). After a lifetime on daily medication for asthma and allergies, I currently take nothing, unless I need to, as directed by my board certified medical professional.

I have food intolerances and those are completely new. Wheat and soy (and sometimes diary) do not agree with my stomach, at all, and since 2004, I’ve eliminated those items from my diet. It was a struggle at first; I could have easily lived on bread with butter, they're delicious together! But as I was so tummy-ill, I had to eliminate and adjust and I did. All of my recipes are free from my allergens *and* my intolerances. You can search in my blog under the recipes tag and you will find lots of good, easy recipes that are also free-from.

Follow me on social to see what I’m eating right now. I'm on Twitter, Facebook, Instagram.

I’m very healthy, like ridiculously healthy. And that statement does not conflict with above paragraphs. You can manage atopic disease  - asthma, allergies, food allergies and eczema - and be ridiculously healthy. Mental, emotional and physical health are of utmost importance to me and, to be honest, a deep source of personal pride. Especially after a childhood of sickness with so much asthma and so, so, SO many allergies, to be a healthy, strong, vital adult is a gift I give to myself, over and over again. 
I started my blog in August of 2006 to see if any adults were out there who were living well, dining out and having fun whilst managing severely, life threatening food allergies. Within six months the New York Times contacted me to comment on a story they were writing about dietary restrictions. Yes! Cool! Want to see some other fun press, have a look at my press links.

My other purpose was to see if adults wanted support around the emotional issues particular to us, like our anxieties, fears, insecurities around managing life threatening food allergies. As a trained and licensed mental health provider, I was uniquely qualified to offer this kind of support.  Here’s more about my educational background.

This has been my career for the last decade: I’m a private practice psychotherapist specializing in food allergy management. I work with children, families and adults all around lifestyle management. I speak at conferences, patient advocacy groups as well as train other mental professionals. Contact me if you want me to come and speak to your group.

These days, blog-wise, I'm focusing on cooking more and getting even more creative in the kitchen. So this blog is going to be really chock full of recipes. You can search in my blog on the upper left hand corner for an ingredient (fish and nut-free though!) and you will find lots of good, easy recipes that are also free-from.

Fun non-blog fact:
I have a new hobby – musical improv. We create narrative musicals based on audience suggestion. It’s like a giant puzzle that we all, including the musicians, figure out in real time, on stage, in song. It is incredibly demanding and challenging, silly, playful and so much fun; a privilege to be able to do. I perform in and around New York City. You can find more about my indie team and when we’re performing next on Facebook.

Still have thoughts or questions after reading the above, you can find me at

Monday, December 12, 2016

Interview: Stichting Voedselallergie, Allergic Girl

I met with Marije of Stichting Voedselallergie, a food allergy group from the Netherlands over the summer.

It was fascinating to meet another food allergy advocate from another culture; we had so much in common! She wrote about our meeting in their newsletter (see above). If only I could read Dutch!

Just another instance of knowing: we are not alone.