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Allergy Free For All Ages: Milk-free, Egg-free, Nut-free Recipes By Penny Webster
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Eating Allergen-free is Now a Little Easier
Published on January 10, 2006
Frederick News Post, Feature
By Susan Guynn, News-Post Staff
FREDERICK -- On Jan. 1, new food labeling legislation took effect requiring food manufacturers to identify, in plain English, the presence of any of the major food allergens, including those derived from milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat and soybeans.
Manufacturers also need to indicate the presence of these major food allergens used in spices, flavorings, additives and colorings, which had previously been exempt from allergen labeling, according to the Food Allergy and Anaphylaxis Network.
Known as the Food Allergen Labeling and Consumer Protection Act, people who have food allergies welcome the new labeling requirements.
So now, when Penny Webster goes to the market and reads a food label, she won't have to guess what some ingredients are. "Now it will say if it contains a wheat ingredient in bold letters or (the common name) will be in parenthesis next to the mystery ingredient," said Ms. Webster. "It takes some of the guesswork out of what some of these things are" and the gray areas, like artificial flavorings. She says the new labeling will save her time by not having to call the food manufacturer and ask about the "hidden" ingredients listed vaguely, such as flavorings or color.
Ms. Webter's 3 1/2-year-old son, Christian, has multiple food allergies -- milk, eggs, peanuts and tree nuts. She believes she may be lactose intolerant, but her husband, Jon, and 10-year-old daughter, Victoria, have no food allergies.
From Day 1, Christian has been allergic to milk.
He was born on an April evening and was taken to the hospital nursery. The next morning, when her newborn son was brought to her room, she was told he could not tolerate formula. "They had tried several different kinds. He would just throw up all of it," said Ms. Webster. "Pretty much by Day 2 we knew he couldn't tolerate milk, except soy milk."
Before she began introducing a variety of table foods into his diet, Ms. Webster took Christian to a specialist to test him for food allergies. "I wanted to be safe and know what I was giving him" wasn't going to be harmful. Those tests showed he was also allergic to eggs.
"My intuition was right," said Ms. Webster. "(The doctor) recommended I get in contact with the Food Allergy and Anaphylaxis Network. It would be helpful to subscribe to their newsletter," which would include recipes that would be free from allergens.
"Ninety-nine percent of baked goods will have eggs or milk," she said. "It was a challenge to find things in the store." She had to be aware of "hidden" allergen sources, such as the meat slicer at the deli counter, which may have been used to cut cheese prior to slicing meat.
"When I look back on it now, we ate more healthy -- mainly fruits and vegetables, grains and pasta," said Ms. Webster. "Junk food wasn't an option."
Ms. Webster was careful with her son's diet, but an unexplained allergic reaction in a department store heightened her awareness of Christian's allergies.
Shopping with a friend and their children, she was waiting for her daughter as she tried on some clothes. Christian was in a stroller and she casually turned to look at her quiet son, who was normally a chatterbox.
"I thank God I turned to see what he was doing," said Ms. Webster. Christian's face appeared to be swollen and he wasn't able to talk. "His throat was closing," she recalled. "I didn't have anything on me. I had not fed him anything with milk or eggs in it. I hadn't had anything with milk or eggs. There wasn't anything put in his mouth that would have caused this." She responded quickly with medication to treat his anaphylactic reaction.
"From that point on, the seriousness kicked in," said Ms. Webster. "I didn't know what triggered it, but I felt I needed to look at him all the time. That was a scary thing." She now carries an Epi-pen at all times, wherever she and Christian go.
She suspected Christian was allergic to nuts and had somehow come casually in contact with them. A later visit to the allergist for more testing, again confirmed her intuition was right.
"I hoped he had outgrown the milk and egg allergy, but when the results came back he was still allergic to milk and eggs, and peanuts and tree nuts. He was severely allergic to tree nuts," she said. "But any nut allergy, to me, is severe."
Ms. Webster learned to modify familiar recipes to be free of all that Christian is allergic to. Her pantry is stocked with foods arranged for Christian's safety -- "safe" foods on the lower shelves and she uses red-and-green warning stickers on foods not safe for him. "Even something like popcorn," said Ms. Webster. "I had to search to find one that would be safe for him to eat."
When Christian goes to a birthday party, he brings his own cupcake -- made without eggs, milk or nut products. She provides boxes of "safe" foods, clearly labeled "SAFE FOR CHRISTIAN," that are shared with all the kids in his group at church functions. If a church friend wants to bring cupcakes for a child's birthday, they call Ms. Webster, who bakes allergen-free cupcakes for the party so that Christian is not excluded.
To help other families living with a member who has multiple food allergies, Ms. Webster wrote a cookbook, "Allergy Free For All Ages: Milk-Free, Egg-Free, Nut-Free Recipes" (Publish America, $17.95). The 120-page paperback is full of recipes for salads, appetizers, side dishes, desserts and main dishes all made without using eggs, milk or nut products.
"Just because it's free of milk, eggs or nuts, doesn't mean it has to taste bad," said Ms. Webster. She remade familiar recipes using creative ingredients "so my family could eat them."
Mock peanut butter cookies are made with soy butter, which "looks like peanut buter and tastes much like peanut butter," she said. Pudding is made using soy milk and a veggie-based product replaces egg-laden mayonnaise. Frozen bananas dipped in chocolate make a tasty frozen treat. Crushed graham cracker pieces give it a nutty taste. A mix of equal parts vegetable oil and water and baking powder works as a substitute for eggs when baking.
The book comes after hours and hours spent testing recipes and researching food allergy Web sites. "At first, you're by yourself," she said of Christian's diagnosis. "You're stuck with learning so much on your own."
She decided to publish the cookbook to help other families. "I know if it was a struggle for my family to find safe things, it would be a struggle for them, too," she said.
She also wanted her book to be a resource for readers so she included coupons and tips for safety, such as being aware that many non-dairy products contain caesin, a milk derivative, and even non-food items, such as small kick or hacky sacks are sometimes filled with crushed nut shells.
Despite the extra work, Ms. Webster says she loves cooking for her family.
"Given the weight of this responsibility is not easy," she wrote in a prepared release. "However, if God has trusted me to care for a child who has multiple and severe food allergies, He must have had a reason for it, right? We have all experienced difficult circumstances in our lives, but if we can take the knowledge gained from those situations to help others we should.
"I feel that's the reason for this diagnosis, it's not only to help my son, but to help others with food allergies as well."
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"Allergy Free For All Ages" is available online at barnesandnoble.com, amazon.com and from the publisher at www.PublishAmerica.com. For more information, visit Ms. Webster's Web site at www.allergyfreecookbook.com.
Penny Webster's Allergy-Free Recipes Help Millions at Risk Avoid Serious Food Threats
Published: Thu, 5 Jan 2006, 11:44 EST
Edited by Beverly West
ROCKVILLE, MD (SEND2PRESS NEWSWIRE) -- Penny Webster, author of "Allergy Free For All Ages: Milk-free, Egg-free, Nut-free Recipes" offering safe food alternatives for severely allergic kids and adults that are delicious enough to satisfy the whole family, today announced that millions of individuals are now living on restrictive diets due to food allergies or intolerance.
"For many people, simply consuming food is a risk. Not everyone has the luxury of being able to attend a birthday party, or go to a restaurant without the threat of dangerous foods lurking around the corner," said Penny Webster, author, allergy-free chef, and the mother of a severely allergic son. "These social gatherings can be very stressful for those with food allergies because one bite of the wrong food could result in an anaphylactic reaction."
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New Cookbook Offers Relief
For Those Who Suffer From Multiple Food Allergies
As Seen in "The Soy Daily"
Frederick, Md. (October 1, 2005) – Inspired by the lack of available recipes for those who suffer from multiple food allergies, author Penny Webster has created “Allergy Free for All Ages: Milk-Free, Egg-Free, Nut-Free Recipes.” With each recipe, and handy coupons provided by leading food allergy manufacturers, the cookbook also includes advice on how to avoid allergy-causing ingredients when preparing meals at home - potentially life-saving information for those with serious food allergies.
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Author Hopes Allergy Cookbook Helps Other Parents
As Seen in "The Gazette"
Thursday, Jan. 5, 2006
by Nicole Belanger
Shortly after her son was born, Penny Webster knew something was wrong — Christian couldn’t keep any baby formula down.
Hoping that his milk allergy would go away soon, Webster took him to an allergist, but learned that not only was the allergy still there, but there were additional, life-threatening allergies that Christian had.
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