The Big Eight . . . “The gluten-free cinnamon rol ls are amazing!” Those emphatic words are emblazoned in my brain, stamped into my memory. As tears began to well in her eyes, Annalise, one of our counselors, looked around as if sharing a secret and said, “I haven’t eaten a cinnamon roll in five years! Could I please have your recipe?” Annalise’s words touched our glutenfree cook almost as much as the experience of tasting delectable cinnamon rolls touched Annalise. For me, it was confirmation that a portion of Gilmont’s “Our Ministry” statement — “The kitchen staff is committed to serving delicious meals and sees accommodating special diet needs as part of our ministry” — had been met for Annalise. Food Allergy Basics and Statistics From our gluten-free week of camp to milk allergies to occasional Red Dye 40 and MSG intolerances, Camp Gilmont has seen an increase in food allergies and other special dietary needs. From a 2013 study by the Centers for Disease Control, food allergies now affect fifteen million Americans, with that number increasing roughly 50 percent between 1997 and 2011. Eight percent — or more than three million — children have a food allergy, the most common being peanut, milk, and shellfish (Food Allergy Research and Education, 2013). To meet the ultimate goal of fulfilling the mission statement in our camp food service programs, particularly involving food allergies, food intolerances, and other special diets, we must first understand basic knowledge about food allergies and then learn a bit about food intolerances. A food allergy occurs when a person with an extra-sensitive immune system has a reaction to a food protein that is typically harmless. Those proteins do not break down in the digestive system, which causes the immune system to react as if the protein is a harmful substance by sending white blood cells to attempt to defend against the supposed invader. This is what causes an allergic reaction. This reaction can present in a variety of symptoms, which vary depending upon the allergy. Introducing the Big Eight Although the Big Eight may sound like the name of the latest, greatest pop band of singing young men, they are anything but fan-worthy to those who have allergies to any, or many, of these foods. They are the eight most prevalent food allergens, and they are responsible for 85–90 percent of all Immunoglobulin E (IgE)–mediated foodrelated allergic reactions (IgE is an antibody produced by the immune system). The Big Eight allergens are milk; egg; peanut; tree nuts such as walnuts, pecans, cashews, etc.; fish; shellfish; wheat; and soy (Kim & Sicherer, 2011). Milk Milk allergy is an allergy to one or both of the proteins in milk, which are casein and lactalbumin (milk protein derived from whey). Most prominent in children three and under, it is estimated that 2.5 The Big Eight allergens are milk; egg; peanut; tree nuts such as walnuts, pecans, cashews, etc.; fish; shellfish; wheat; and soy. percent of children in this age group have a milk allergy. Up to 80 percent of these children will outgrow a milk allergy. For those who continue to have a milk allergy, it can display severe symptoms, including anaphylaxis, which can be life-threatening. Milk allergy is the third most likely allergy to cause anaphylaxis, behind peanuts and tree nuts (WebMD, 2012). Find a milk ingredients avoidance
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