Hi Kat’s own words:

“…the Medic Alert bracelets arent particularly attractive and many people after purchasing one don´t have the desire to wear them on a daily basis as they should, especially women and children. The Keeps Me Safe bracelets certainly are beautiful and trendy, they are made from natural stones /Swarovksi crystals / leather, making them something beautiful rather than something to be ashamed of, and they are not expensive, meaning that people could buy one tag and various bracelets to swap on a daily basis depending on how they feel.”

Check out Keeps Me Safe at www.keepsmesafe.com and is available in both English and Spanish.

Sample tag:

Check out some of these bracelet designs.

Get all the details at http://epipen.ca/CONSUMERS/English/About_EpiPen/New_EpiPen.cfm

New EpiPen® and EpiPen® Jr (0.3 and 0.15 mg

epinephrine) Auto-injectors (“EpiPen”) now available!

Easy-to-read instructions.

Easy-grip bodyBuilt-in needle protection.

Labelled orange needle cover contrasts with blue safety release for easy orientation*

via Welcome to EpiPen.ca.

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Health Canada Consulting on Policy Options for Precautionary Labelling of Priority Allergens on Pre-Packaged Foods

OTTAWA, ONTARIO–(Marketwire – Oct. 29, 2009) – In 2007, Health Canada initiated a policy review on the use of precautionary labelling of priority allergens on pre-packaged foods. The department has now completed its review and is preparing to consult with stakeholders and the Canadian public on the various policy options.
The public consultations will be carried out in two phases: a web consultation which, once online, will be open to the public for a period of 90 days; and regional workshops with key stakeholders that will be held in November and December 2009. For more information on the consultations, please visit Health Canada’s website (http://www.hc-sc.gc.ca/fn-an/consultation/_allergen2009/index-eng.php).
Health Canada’s main policy proposals to improve the use of precautionary labelling of priority allergens on pre-packaged foods are as follows:
- Limit the use of precautionary statements on food labels to a small number of acceptable statements;
- Support the development of consensus guidelines for Good Manufacturing Practices on allergen handling;
- Support the development of guidelines for a standardized approach to risk assessments of potential cross-contamination of allergens;
- Support the development of guidelines for documentation and on-site storage of findings of allergen risk assessments; and
- Implement voluntary education program for consumers.
The department is committed to consulting with food allergy consumer groups, the food industry, and the Canadian public with the aim of publishing a revised policy and guideline for the use of food allergen precautionary statements on pre-packaged foods.
The current policy on precautionary labelling of prepackaged foods was set in 1994 and allows for precautionary statements to be made by food manufacturers and importers on a voluntary basis. There is no required wording for these voluntary precautionary statements, only that they be truthful, clear and non-ambiguous, and that they not be a substitute for Good Manufacturing Practices.
It is estimated that as many as 2 million Canadians, or six per cent of the population, are affected by food allergies and sensitivities. This includes those with food allergies, those with intolerance to gluten known as Celiac disease, and those with sulphite sensitivities.
Health Canada will continue to update Canadians on the progress of this issue once the consultation period has concluded. Please visit the Health Canada Web site for information on the Use Of Food Allergen Precautionary Statements On Prepackaged Foods (http://www.hc-sc.gc.ca/fn-an/label-etiquet/allergen/precaution_label-etiquette-eng.php).

http://www.marketwire.com/press-release/Health-Canada-1067949.html

When we asked him what shellfish he would like to try, he definitively answered, “Lobster!” “Couldn’t he have chosen a less expensive shellfish?” I grumbled to my husband. I opted for a three-dollar tin of lobster pâté.

I spread it thinly on some Wheat Thins. I sampled some of the pâté, and found the flavour really strong. It contained not just meat, but tomalley and roe as well. I was expecting that my son wouldn’t like it.

But, he said that he did, and he asked for four more “crackers with lobster.”

I tried to act pretty blasé about his eating food he was previously considered allergic to. I didn’t want him to be fearful. All went well: there was no reaction; and both my son and I were glad he had experienced a new food. It was an especially big event for me, despite my calm exterior. I had never had a nightmare about my son’s allergies, but the night after the lobster experiment, I dreamt he was covered in hives and his eyes were swollen shut. I woke up to the sound of him softly crying, thankfully not from an allergic reaction, but from sleeping on his ear the wrong way.

Next time I’ll buy him a whole lobster.

Australia: Legal Update: Comcare Prosecutes For Food Allergy Death

On 30 June 2009, the Federal Court of Australia handed down a fine of $210,100 in a Comcare prosecution of the Commonwealth of Australia, acting through the Chief of the Army for a contravention of the Occupational Health and Safety Act 1991 Cth the OHS Act by the Australian Army Cadets AAC in the course of conducting a three day training course known as Bivouac 2007 at the Wombat State Forest in Central Victoria in March 2007.1

The fine handed down is close to the maximum civil penalty available under the OHS Act, which is $242,000.

The Federal Court proceedings had two separate parts, one part which related to the supply of food to cadets containing peanuts despite being informed of allergies to peanuts and the second part which related to losing a number of cadets for a period of eighteen 18 hours.

Read on for the full article via Australia, Labour and Employment, Legal Update: Comcare Prosecutes For Food Allergy Death – Deacons – 07/07/2009, Health & Safety.

The Australian Army has been fined more than $200,000 over the death of a teenager from a peanut allergy at a cadets’ school camp in May 2007.

Nathan Francis, 13, was a year nine student at Scotch College in Victoria.

Regardless of his mother writing to the camp organisers that Nathan suffered from a severe peanut allergy he was given a lunch of beef satay on the first day of the camp and died shortly after.

In the Federal Court this morning, Justice Tony North ordered that the Commonwealth should pay $210,100 to the public purse.

The case came about when Comcare, a government workplace safety agency, sued the Commonwealth for a breach of the Occupational Health and Safety Act.

The Commonwealth, through the Chief of Army, was responsible for running the camp.

Justice North urged that the Victorian Coroner hold an inquest into Nathan’s death to examine the role of Scotch College and its staff who manned the camp.

The school has promised to take steps to prevent the recurrence of another incident on the same camp in which six boys were lost in the forest for hours without radio contact.

Justice North adjourned that undertaking for one year.

The court heard WorkSafe Victoria had decided not to prosecute the school.

Justice North described the case as “every parent’s worst nightmare” and commended Nathan’s parents, Brian and Jessica, for their bravery during the proceedings.

via Army fined over teen’s peanut allergy death | Scotch College cadets camp.

Worried about inviting a friend with food allergies to your child’s birthday party? Which foods are safe? Which are not? What if the child has a reaction? Food allergies are on the rise among children. This can present a challenge when planning your child’s birthday party. A few helpful tips in the party preparation can ensure a safe fun memorable birthday celebration for all.

Most parents of a food allergic child understand that you will not feed their child a food containing the specific allergen. For example, you would not serve a cake with nuts or a peanut butter sandwich to a child with a peanut or nut allergy. The concern for parents is the cross-contamination of foods that might be considered safe.

Cross-contamination is when a “safe” food comes in contact with the allergen. One way cross-contamination can occur is through shared utensils and /or shared manufacturing equipment. This is often the case with birthday cakes that are purchased from a bakery. Even though the cake may not have nuts, it “may contain” nuts because it was made on equipment that also makes other products with nuts.

Communication with a child’s parent prior to the party can alleviate concerns. Discussing what will be served at the party, as well as safe food options, helps to avoid surprises. It is best to gain as much information about food restrictions or safety concerns prior to the celebration. This will allow you time to plan safe foods or to contact the parent if you are unable to make changes to your menu. In addition, this gives the parent the information they need to determine if they are comfortable having their child attend.

When inviting your child’s class to a party and you do not know all the students, it is nice to ad a line to the invitation “If your child has a food allergy please contact us, so we can discuss safe options”. If a child has food allergies, the parent may opt to bring their own food and only allow their child to eat the food they brought to the party. Do not take offense. They are being respectful of your time as well as the safety of their child. Most parents of food allergic children are used to providing a special cupcake or treat for their child.

Children with food allergies often carry an Epi-pen. This is emergency medication which is used to temporarily counteract an allergic reaction. If the parent will be leaving a child at the party with medication or an Epi-Pen, you may want to meet the parent prior to the party to review medical treatment/training. It is important that you or another adult at the party is comfortable with administering medication, and understands what steps to take in the event of an allergic reaction. If you are not comfortable, you may want to ask the parent to stay. It is nice to provide them with an assignment (i.e. photographer, food server, game timer) so that they feel useful, and their child does not feel as though the parent is there solely to watch over them.

If you feel comfortable having the parent drop off their child, it is nice to leave all the food packages out or available should they want to confirm ingredients. While you may have gone over this, having the parent look at the labels can provide additional comfort for both you and the parent.

Another safe idea is to use more non edible items when possible. For example, there are numerous fun party favors that can replace candy in piñatas. Children love little toys for prizes. Party bags can include toys or crafts that were made at the party.

Taking a few extra steps prior to the party will eliminate uncomfortable or potentially unsafe situations. Parents will be so grateful for the time you took to ensure a safe environment for their child. Your child’s birthday is a special day, they’ll appreciate that you made it possible for them to include all of their friends. With some planning and communication both you and your guests can relax and enjoy your child’s party.

via Tips to plan a safe birthday party when inviting children with food alleriges..

His name is Gabe Hoogers. He’s nearly 19 years of age and is studying Contemporary Philosophy and Politics at the University of King’s College in Halifax, Nova Scotia. At about 2 years of age, it was discovered that he has an anaphylactic allergy to peanuts as well as minor allergies to other foods such as soy, shellfish, and other nuts. I was very pleased when he agreed to be interviewed, and I was most impressed by his insightful and articulate answers to my questions:

Me: Is there anyone else in your family with food allergies?
Gabe: No one else in my family has food allergies, although my Dad is severely allergic to penicillin.

Me: Did you have an allergic reaction to food that prompted the testing?
Gabe: Yes — I ate a muffin with peanuts in it and had an anaphylactic reaction to it. My mom tells me that I became very quiet, so she suspected something was up. She came into my room and found me covered in hives — off to the hospital we went.

Me: Do you remember the reaction?
Gabe: Fortunately, no.

Me: Do you think your food allergies were well accommodated at school?
Gabe: When I started school, severe food allergies were still quite uncommon, so my Mom did a lot of work ensuring that both my teachers and classmates were well aware of my situation. As I moved through elementary school, though, the school board became more conscious about food allergies, and so my Mom’s publicity job became easier. Eventually, my elementary school was actually declared a peanut-free zone.

Me: Did your food allergies prevent you from doing anything that you would have wanted to do?
Gabe: Besides being unable to satisfy the occasional temptation to eat a snack that may or may not have contained peanuts, my allergy hasn’t impeded upon my life to a great extent.

Me: Have you always carried an auto-injector with you?
Gabe: I have. In grade school, I used to carry it around in a fanny pack; but as I grew older, and more socially conscious (i.e. thought the fanny pack hampered my coolness), I started putting in in my pocket or my backpack (assuming I was carrying my backpack with me at all times).

Me: Have you ever needed to use it?
Gabe: Thankfully, I have never needed to use it.

Me: What is your approach to eating in restaurants?
Gabe: Firstly, I avoid restaurants that I know cook with peanuts, such as many South-East Asian restaurants. When at a restaurant I’ve never been to before, I’ll kindly ask a server if the kitchen uses peanuts in their food and to verify with a chef. I find it’s also good habit to verify every time I order a dish that I haven’t had before, unless the restaurant is completely trustworthy and always peanut-free.

Me: Do you find restaurant staff to be relatively well informed about food allergies, or do you feel that eating out is a risky endeavour?
Gabe: The tone of the server’s voice is always important to me when eating out. There have been times that a server has told me that they don’t use peanuts in their restaurant, but appears unconfident or hesitant, in which case I won’t eat there. If a server is well informed and I can hear that in their voice, I always feel more self-assured. More and more, though, I find that restaurant staff are generally well informed about allergies.

Me: Are you excited about the potential for a treatment for food allergies, which experts anticipate should be available within five to 10 years, or are you skeptical?
Gabe: I think it’s great that work to find a treatment for severe allergies is progressing. Although we don’t know if the possibility for a cure of allergies can become an actuality, I think that this provides hope that lives of future and present allergy sufferers can be protected and made easier.

Me: Would you want your food allergies to be treated, or do you feel that you’re fine with them and would rather not be treated?
Gabe: I would be treated. Even though I will probably always stay away from peanut products, it would be nice to not have to worry every time I eat. Plus, I’d like to travel rigorously as I get older, including to places that are less safe for peanut allergy sufferers, such as South-East Asia.

Me: Do you have any advice to pass along to young people with food allergies that might help them as they grow to be adults (advice related to their allergies)?
Gabe: Don’t be embarrassed about your allergy, embrace it. Some of the toughest times to deal with your allergy are when you’re with friends, out at restaurants and at their houses. Don’t be afraid to make sure that the food you’re eating with them is safe, even though it requires you to put yourself out there and can be a little embarrassing — it would be much more embarrassing to be carried off to the hospital in front of them, covered in hives. Also, obviously try to make sure you have your Epipen with you always; it’s not that hard to do. Finally, and this advice is only for the pros: restaurants can sometimes be a little bit too conscious of allergies and will not “guarantee” their food is safe; but a lot of the time they’re just trying to cover themselves to save any lawsuit (it’s really quite selfish). If you quiz them, often you may find that they don’t, in fact, cook with the food that you’re allergic to whatsoever, in which case the restaurant is probably safe to eat at. However, it’s always better to be safe than sorry, so if you ever have doubts about eating a particular food, don’t.

Thank you Gabe!

Steve Omischl of Canada performs during his second jump in the men’s aerial final of the 2009 FIS Freestyle World Championships in Inawashiro on March 4, 2009.

World Cup freestyle ski ace Steve Omischl wants people to know that having a severe allergy doesn’t mean you can’t dream big dreams

Omischl dreams big. He also lives big and jumps big, even though he has had a potentially life-threatening allergy to peanuts since he was a child and carries an epinephrine auto-injector with him wherever he goes.

“The message is that it’s definitely not limiting,” Omischl, who had a scary experience two seasons ago during a World Cup aerials competition in Switzerland, said Tuesday.

“You have to read labels; tell the wait staff at restaurants you have this. Yeah, you need to take precautions, but you don’t need to be paralyzed by it.”

Omischl, 30, has always had to read labels and be particularly careful about what he eats.

And he’s had a couple of scares.

On March 6, 2008 in Davos, Omischl bit into a multi-grain roll that he’d bought at a supermarket. It had been contaminated with a peanut product and he had a serious reaction. Fortunately, the team doctor gave him a shot of epinephrine and the next day Omischl won the final World Cup event of the season.

“I competed the following day and ended up winning the event, but it was a pretty scary situation, almost dying from a peanut reaction,” Omischl said.

“I’ve had [the allergy] my entire life, but it was the first time it ever happened while I was training or competing.”

Omischl doesn’t often discuss his personal life, but the story eventually was written in a health magazine and representatives for King Pharmaceuticals Canada — distributors of EpiPen (R) — contacted him about being a spokesman.

Now he’s encouraging people at risk for an anaphylactic attack always to carry an Epi-Pen and make sure that the people around them are aware of their condition and how to use the device properly.

Omischl has shown his teammates how to use his Epi-Pen.

Two years ago he had a bad reaction while surfing in Costa Rica. Aerials teammate Warren Shouldice was with him when the ambulance attendants arrived.

“It’s a good message for kids and for parents to hear,” Omischl said of his own story.

“If someone has a peanut allergy you just have to take the proper precautions. You have to carry an Epi-Pen, know how to use it and make sure that the people around you know that you have an allergy to peanuts, bee stings, Latex, shellfish — those are the common ones.

“People around you have to know how to use this Epi-Pen if you do have a reaction because it is potentially fatal.”

Omischl won the 2005 world championship and has been the World Cup aerials points leader five times.

via Allergy doesn’t mean you can’t go for gold .