January 26, 2010
94% of You Would Recommend KFA to Other Parents
Thanks to all of you who participated in our member survey in December. We received more than 300 responses.
We sincerely appreciate all of you who took the time to provide additional comments at the end. Several of you asked for us to make our Web site, newsletters and log-in process more user friendly. We agree! It's a big project to address, but we've got that on our radar for 2010. Also, we received some comments about providing more free resources. We are working on that as well. We'll keep you posted.
Here are the overall ratings from the survey:
Some survey comments that we received:
- Overall rating of Kids With Food Allergies and POFAK helping you or your family deal with children's food allergies: 90% were satisfied or very satisfied
- Would you recommend Kids With Food Allergies and POFAK to other parents of food-allergic children? 94% probably would or definitely would recommend
- "Even though dealing with my son's allergy has become second nature, I always check with KFA daily. There is always something new to learn about a new recall, a new experience someone else is sharing (good and bad) and especially the food & recipe area!"
- "This group has saved my sanity, and significantly improved the quality of my child's life, which has significantly improved the quality of my life. There are so many facets of concern and need that a POFAK has, and this site addresses every single one of them. Thank you so much!"
- "KFA has been a huge resource to myself and my family especially when my son was first diagnosed and I didn't know where to turn. The recipe database was so vital for us in the beginning when cooking and feeding my son seemed overwhelming. Thank You!"
We'd also like to share our final tally for our 2009 fundraising campaign: thanks to supporters like you, we raised $26,004 for Kids With Food Allergies. These funds will be put to good use funding our food allergy education and support initiatives for 2010.
Thank you for your continued support,
Food Allergy Resource Center
Each month, KFA provides new or updated food allergy articles to educate families, caregivers and the public about different topics regarding food allergies. Premium resources are available to KFA Family Members only.
A Message from Our Sponsor
Is Your Kid Truly Allergic? Tests Add to Food Confusion
This week's Wall Street Journal addresses the increasing use of allergy tests and concerns that arise if the parents do not fully understanding what they mean. “When I first started doing this, my biggest job was convincing families to avoid a food. Now, the biggest job is to get families back on a food,” says Hugh Sampson, a professor of pediatrics in the division of allergy and immunology at Mount Sinai School of Medicine in New York.
Introducing the New Adrenaclick™ Epinephrine Autoinjector
Sciele Pharma, Inc., a Shionogi company, announces the U.S. availability of Adrenaclick™, a single-dose, epinephrine auto-injector for the emergency treatment for severe allergic reactions (Type I) such as anaphylaxis. Adrenaclick™ will be available as a single unit or a convenient Two-Pack. It is also available in two dosing options (0.15 mg and 0.3 mg).
Adrenaclick™ delivers epinephrine, the drug of choice for anaphylactic reactions, with the use of an auto-injector. The Adrenaclick™ auto-injector is designed to ensure accurate delivery of epinephrine in the thigh through a "press-and-hold" administration technique. It is also designed for ease-of-use with clearly labeled caps, a red injector tip, and color-coded instructions on the side of the unit. Sciele is also offering free training information to help educate patients on the proper administration; full details are available online at www.adrenaclick.com.
Indications, important safety information about Adrenaclick™ and more about Sciele Pharma Inc.
Identified: Switch That Turns on Allergic Disease in People
A new study in human cells has singled out a molecule that specifically directs immune cells to develop the capability to produce an allergic response. The signaling molecule, called thymic stromal lymphopoietin (TSLP), is key to the development of allergic diseases such as asthma, atopic dermatitis (eczema), and food allergy. TSLP acts as a switch that causes the development of the allergic response in people and suggests that this molecule may be a potential therapeutic target to treat and prevent allergic diseases.
Millions Wrongly Think They Have Food Allergies
"It means a vast number of people are avoiding foods that can safely eat and may be missing out on vital nutrients, the researchers said. Conversely symptoms that people think are linked to food may be due to another underlying condition that is going undiagnosed and therefore untreated, they warned. "
Visit KFA's Allergy Buyer's Guide to find foods and products that cater to the food-allergic consumer. Please let our sponsors know that you found them through KFA!
Lucy's gluten-free cookies have no milk, eggs, peanuts or tree nuts — proof that a modified diet can still be delicious. Created by an M.D. and mother of a child with severe food allergies and made in a dedicated bakery.
Barney Butter NEW!
Barney Butter Almond Butter is peanut free and made in an almond-only facility. Made in California and developed by a mom for finicky eaters. Locally grown California Almonds. Nutritious and versatile- great for baking! www.barneybutter.com Click here for a free sample!
Premium Chocolatiers offers the finest selection of gourmet Valentine's Day truffles, chocolates, teddy bears, and long stem chocolate roses suitable for chocolate lovers with milk, nut, gluten, and egg sensitivities and allergies. All chocolates use our signature blend of roasted cocoa beans along with the finest ingredients so there is no compromising on taste and quality. Check us out! www.premiumchocolatiers.com
World Wise Grains NEW!
World Wise Grains is proud to introduce Arzu, a staple for the gluten-free/allergy-free pantry. In minutes have gluten-free, allergy-free hot cereal ready to start your day in a healthy way. See recipes and learn more at www.worldwisegrains.com
Kids Alert Allergy & Medical Alert Wristbands NEW!
Reduce the chance of accidents happening with KidsAlert. Specifically designed so that no one will forget. Ideal for school, day care, parties and outings.
|• Instant Identification
• Clear, bright alert message
• Soft cotton material
• Fully adjustable
Surf Sweets are great tasting natural and organic gummy candies and jelly beans. Made with organic sweeteners and Vitamin C, our products are free of corn syrup, artificial dyes and are produced in a facility free of the ten most common allergens. Surf Sweets' new Sour Berry Bear Snack Packs are the perfect treat for your Valentines with their natural red and pink colors.
Check out our website at www.surfsweets.com for more information.
Allergen-Free Baker's Handbook
Celebrate Valentine's Day with this delicious, allergy-friendly, red velvet cake from Cybele Pascal's new book!
Reprinted with permission from The Allergen-Free Baker's Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
Red Velvet Cake with Velvet Frosting
makes one 8-inch layer cake
My whole family goes crazy for red velvet cake. It’s so gorgeous and festive and sounds so luxe. This old-fashioned Southern favorite can be made even healthier by using Seelect Natural Food Coloring, which I order online (see Resources, page 177). That way, you can let them eat cake without the slightest tinge of guilt.
2 3⁄4 cups Basic Gluten-Free Flour Mix
1⁄4 cup unsweetened cocoa powder
3⁄4 teaspoon xanthan gum
1 1⁄2 teaspoons double-acting baking powder
1 1⁄2 teaspoons baking soda
1 1⁄2 teaspoons salt
1 1⁄2 cups rice milk
1 1⁄2 teaspoons cider vinegar
3⁄4 cup dairy-free, soy-free vegetable shortening
1 1⁄2 cups granulated sugar
4 1⁄2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
1 teaspoon pure vanilla extract
1 (1-ounce) bottle red food coloring
1 recipe Velvet Frosting (recipe follows)
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
2. Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
5. Divide the batter between the two pans, and smooth down the surface using a frosting spatula.
6. Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a skewer inserted into the center comes out clean. Rotate the pans halfway through the baking time.
7. Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
8. Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Velvet Frosting. Once the frosting has set, store covered at room temperature. This cake is even better on days two and three!
makes enough to frost one 8-inch layer cake
1 cup dairy-free, soy-free vegetable shortening
Pinch of salt
3 cups confectioners’ sugar
3 tablespoons rice milk
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
2. Add the confectioners’ sugar in three batches, beating after each addition.
3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.
Basic Gluten-Free Flour Mix
makes 6 cups
The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can’t find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bob’s Red Mill brown rice flours will also work in these recipes, but they won’t turn out quite as well. I do not recommend Arrowhead Mills brown rice flour, which I find too gritty. The brands of potato starch and tapioca flour or starch are not important; I find them all interchangeable. (Please see Resources, page 177, for more information.)
4 cups superfine brown rice flour
1 1⁄3 cups potato starch (not potato flour)
2⁄3 cup tapioca flour (also called tapioca starch)
1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
2. Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.
Project Manager: Lynda Mitchell
Editor: Melanie Carver
Proofreaders: Jennifer Blanford, Melanie Croft, Laura Healy and Beth Puliti
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