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Food Allergies

BUSINESS
November 18, 1991 | By Donna Shaw, Inquirer Staff Writer
When Annette Girsh started getting migraine headaches in the 1970s, most doctors would have advised a painkiller and an easy chair. In her case, though, her doctor was also her husband. And her migraines came after munching on chocolate while helping him research one of his many scholarly papers. So, once he determined she was allergic to chocolate, she had a certain leverage. "It was just like Mrs. Gerber asking her husband to mash the baby's peas," says her husband, Leonard S. Girsh, a Huntingdon Valley allergist and immunologist.
NEWS
September 21, 2012
By Jessica Braun I realized that I had lost control of my life when I couldn't eat the lasagna. I started dieting around ninth grade. I have been in The Zone, eaten a Big Mac sans bun, and squeezed many lemons into my magical maple syrup-cayenne pepper elixir. I can recite the foods most beneficial to my blood type (liver, mutton, beet leaves) and can say with certainty that saving all your Weight Watcher points for a six-pack of Miller Light (18 points) instead of food never ends well.
NEWS
December 2, 2007 | By Kristin E. Holmes INQUIRER STAFF WRITER
What would the season of turkey, jingle, dreidel and Kwanzaa be without its signature foods? No gobble gobble. No gingerbread cookies. No latkes. No sweet-potato pie. The holiday police would have grounds for an arrest. But some families would have no choice but to surrender. When the children have food allergies, holidays that are heavily defined by communal dining and sweet confections create a real challenge. Parents striving to maintain the spirit of the holidays - safely - have a place to turn thanks to Lynda Mitchell, of Plumstead.
NEWS
April 8, 1990 | Marc Schogol from reports from Inquirer wire services
FOOD ALLERGIES Is someone in your family allergic to milk? Don't automatically trust products labeled "non-dairy," warn Johns Hopkins University allergy specialists. They say that such foods may not be completely milk-free. Three children with cow's-milk hypersensitivity developed acute allergic reactions after eating tofu- and rice-based frozen deserts, made in dairy processing plants and contaminated with milk, and one child reacted to a hot dog, which contained hydrolized sodium caseinate - a milk derivative not listed on the label.
NEWS
June 16, 2013
By Dr. Christopher C. Chang, a pediatric allergist at Thomas Jefferson University Hospital and Alfred I. du Pont Hospital for Children, in Wilmington.   Children born outside the United States have significantly lower odds of developing allergic disorders, including asthma, eczema, hay fever, and food allergies, researchers reported recently. Their study, in JAMA Pediatrics, also found that kids born outside the U.S. who have lived here longer than 10 years had significantly higher odds of developing any allergic disorders, including eczema and hay fever, than those who resided here for only 0 to 2 years.
LIVING
August 2, 1996 | By Paddy Noyes, FOR THE INQUIRER
"Going with the flow" is more than an expression in Jeffrey's life. His foster mother says it describes his compelling interest in movable things. He watches the water flowing out of the spigot in the sink, laughs out loud as water flows off his chest in the shower, and takes a handful of beads and watches them flow in a stream off the palm of his hand. He pulls up long blades of grass so he can watch them being lifted by the wind blowing away. It's all part of the flow that fascinates Jeffrey.
NEWS
November 27, 1996 | By Stacey Burling, INQUIRER STAFF WRITER
It was lunchtime at K.D. Markley School in Malvern, probably the most dangerous time of the day for 6-year-old Leslie Drinkwater. For Leslie, some foods are poison. One of them is peanut butter, the staple of elementary-school lunch bags. Leslie is deathly allergic to it, so allergic that her doctors say she shouldn't even smell it. She's also allergic to eggs. To further complicate things, a rare metabolic defect makes anything containing fructose - a common form of sugar - a killer for her. Her parents and the school have gone to extraordinary lengths to make Leslie's cafeteria visits safe.
FOOD
August 1, 2001 | By CHRISTINA PIRELLO For the Daily News
Frankenfoods or the salvation of farming? The use of genetically modified organisms in our food is creating a worldwide furor. The debate is in full swing over the technology known as genetic engineering. On one side, we have the monolithic chemical companies, like Monsanto and DuPont, telling us that genetically modified foods are safe for both us and the environment. On the other side, we have some scientists and environmentalists calling for prudence and more research.
NEWS
October 7, 2002 | Daily News wire services
Some good news reported on peanut-allergy front Scientists are closing in on treatments for the most deadly of all food allergies, a sometimes fatal reaction to peanuts. Last week, the Food and Drug Administration approved "fast-track" testing for a drug to weaken allergic reactions to peanuts. In another lab, an experimental vaccine has shown promise in mice. The peanut allergy afflicts more than 1.5 million Americans, mainly children, and kills an estimated 100 people a year, though most reactions involve milder symptoms, such as hives or vomiting.
FOOD
September 16, 1992 | By Marc Schogol, with reports from Inquirer wire services
SPAM HAS LAST LAUGH It has been the butt of jokes dating back to the 1940s, but Spam continues to top all other luncheon meats in sales throughout the country. According to statistics, Americans eat 3.8 cans of Spam every second. During the late 1980s, Hawaii was the top consumer of Spam, inspiring the company that produces it - Hormel - to promote dishes featuring Spam and pineapple. Spam was created in 1937. Its curing process eliminated the need for refrigeration, so it became a staple in the mess halls for World War II soldiers.
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