Podcasts about food allergens

Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. Dr. Dudley is a past Chair of the Food Microbiology Division of the American Society of Microbiology (ASM), the Food Microbiology Representative to ASM's Council of Microbial Sciences, and a previous member of ASM's Microbe Program Committee. In 2019, he was appointed an ASM Distinguished Lecturer and Co-Editor of the Evolution and Genomics domain for ASM's online journal, EcoSal Plus. He was also elected to the American Academy of Microbiology in 2023. Dr. Dudley holds a Ph.D. in Bacteriology and an M.S. degree in Food Science, both from the University of Wisconsin–Madison. In this episode of Food Safety Matters, we speak with Dr. Dudley [35:17] about: A study conducted by Dr. Dudley's lab that investigated the usefulness of wastewater monitoring for surveillance of foodborne Salmonella illnesses How whole genome sequencing (WGS) was used to link Salmonella isolates from wastewater systems in central Pennsylvania to an existing salmonellosis outbreak The significance of discovering the rare S. Baildon serotype in the wastewater samples How wastewater monitoring activities could fill gaps created when foodborne illnesses go underreported by infected people, as well as the potential limitations of wastewater monitoring for foodborne illness surveillance Other foodborne pathogens besides Salmonella that could be surveilled via wastewater monitoring Apart from the Salmonella wastewater monitoring study, various research projects carried out by Dr. Dudley's lab related to E. coli. Before we speak to Dr. Dudley, we also hear from Patrick Schneider [25:37], Vice President of Operations and Engineering (Chlorine Dioxide) at CDG Environmental LLC. In his interview, he discusses the usefulness of chlorine dioxide for food plant sanitation, and what makes CDG Solution 3000TM the “gold standard in chlorine dioxide solutions.” Prior to joining CDG Environmental, Mr. Schneider spent 35 years holding various global roles in the oil and gas industry. He holds a B.S. degree in Petroleum Engineering from Penn State University. News and Resources News FDA Delays FSMA 204 Traceability Rule Compliance Date by 30 Months [4:02]FDA Launches ‘Operation Stork Speed' to Improve Infant Formula Safety, Including Contaminant Testing [11:08]Thousands More Layoffs Coming to FDA, CDC as HHS Announces Major Restructuring [12:06]Microplastics Increase Antibiotic Resistance of E. coli, Aid Biofilm Formation, Study Shows [18:12]Proposed Rule Would Require Mandatory Labeling on Alcoholic Beverages for Big 9 Food Allergens [22:35]Trump Admin Nominates CDC Acting Director Dr. Susan Monarez as Agency's Next Director [23:10]Boar's Head Appoints Natalie Dyenson as Chief Food Safety Officer [24:09] Resources Get 20 percent off your 2025 Food Safety Summit registration with code “FSMatters20” Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows Wastewater Surveillance Useful for Norovirus Outbreak Detection Presenting Sponsor: CDG Environmental Visit CDG Environmental at Booth #333 at the 2025 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

This podcast is for adult listeners since our topic explores hidden food allergens in Cannabis products. We're sitting down with Steven Gendel, PhD, principal and consultant for Gendel Food Safety, to explore the intersection of food allergies and edible cannabis products - and how listeners can better understand how to determine if a product contains their allergen and what to look for.Resources to keep you in the know:Gendel Food Safety LLCSteven Gendel - LinkedinYou can find FAACT's Roundtable Podcast on Apple Podcast, Pandora, Spotify, Podbay, iHeart Radio or wherever you listen to your podcasts.Follow us on Facebook, Instagram, BlueSky, Threads, LinkedIn, Pinterest, TikTok, and YouTube.Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!

DISCLAMER >>>>>>    The Ditch Lab Coat podcast serves solely for general informational purposes and does not serve as a substitute for professional medical services such as medicine or nursing. It does not establish a doctor/patient relationship, and the use of information from the podcast or linked materials is at the user's own risk. The content does not aim to replace professional medical advice, diagnosis, or treatment, and users should promptly seek guidance from healthcare professionals for any medical conditions.   >>>>>> The expressed opinions belong solely to the hosts and guests, and they do not necessarily reflect the views or opinions of the Hospitals, Clinics, Universities, or any other organization associated with the host or guests.       Disclosures: Ditch The Lab Coat podcast is produced by (Podkind.co) and is independent of Dr. Bonta's teaching and research roles at McMaster University, Temerty Faculty of Medicine and Queens University. 'Welcome to "Ditch the Lab Coat," where we bring you insightful conversations that peel back the layers of medicine and health. In this episode, Dr. Mark Bonta sits down with Dr. Samira Jeimy, a leading expert in allergies and immunology. Together, we'll dive deep into the complexities of managing allergies in today's world.In this episode, we explore the dangers of relying on inaccurate allergy tests and supplements, the limitations of "may contain" labels, and the critical need for precise allergy management. We'll also examine the disconnect between school allergy policies and allergist recommendations, emphasizing the need for standardized forms and comprehensive staff training.Dr. Jeimy will share practical advice on treating anaphylaxis, from recognizing symptoms to the correct use of EpiPens and the importance of proper positioning during a reaction. We'll also discuss the prevalence of milk allergies, the challenges of reintroducing allergens, and the various risks associated with milk consumption.Lastly, we'll address the broader implications of labeling children as allergic, the effectiveness of nut-free school policies, and the vital need for education and communication in managing allergies in school settings.Join us for an insightful journey into the world of allergies and immunology. Remember, this podcast is here to inform, not replace professional medical advice. So, let's ditch the lab coat and get started!04:04 Summer camps bring challenges and rule flexibility.08:34 Allergists advocate standardized school anaphylaxis protocols.11:07 Practical approaches to reduce anaphylaxis complications.16:11 Correct epiPen placement crucial for immediate effect.18:00 Expired food debated, decisions made to keep.23:09 Adverse effects of milk consumption explored briefly.24:03 Dairy worsens eczema, but avoiding it promotes allergies.27:18 Processing milk alters protein, making it tolerable.31:05 Alarming focus on nut-free schools after tragedy.34:17 Be prepared for allergy symptoms on subway.36:55 Parent's emotional response to children's safety concerns.42:11 Blood tests, oral challenge, and immunotherapy options.43:20 Maintain exposure to build immune tolerance, spectrum conditions.49:31 Engaging discussion on allergies with medical expert.50:39 Correctly administer expired EpiPen to save lives.

Send us a Text Message.In this week's podcast episode, Jess is joined by Laura, the new Naturopath at Natural Super Kids. Together, they delve into the topic of histamine intolerance, drawing on Laura's personal and clinical experiences.Throughout the episode, Laura and Jess explore:Laura's journey to becoming a Naturopath;The difference between a food allergy and a food intolerance;An overview of histamine and the symptoms of histamine intolerance;How histamine intolerance occurs;Conditions that can cause a buildup of histamine in the body;Foods that are high in histamine;Laura's approach to managing histamine intolerance.Whether you're experiencing symptoms of histamine intolerance or are simply curious about how it works, Laura's expert advice and practical approach provide actionable steps for improving well-being. For those interested in learning more or seeking personalised guidance, a consultation with Laura could be the next step toward better health. Episode Links:Click here to find out more about booking a consultation with Laura Check out Tension and Trauma Releasing Exercises hereClick here to learn more about EMDR Therapy This episode is proudly sponsored by my membership, the Natural Super Kids Klub. If you would like to become a member of the Klub to get more helpful resources to help you raise a happy and healthy family click here and pop your name on the waitlist. If you loved this episode, leave me a review! I would super appreciate it. Also, let me know your biggest takeaway from this episode by sending me a direct message on Instagram @naturalsuperkids or shoot me an email at jessica@naturalsuperkids.com.

Episode 134. As part of the starting solids with baby-led weaning series, I conclude the list of foods I started while my baby was 6 months old, including the order in which I introduced them and how I prepared each food. I also discuss when to introduce allergens and how often to feed your baby in the first month of starting solids. This is all based on my own experience, so make sure you have an ongoing conversation with your pediatrician about how you'd like to start solids! Editing Service for Pre-Med and Medical Students (CV, personal statement, applications): ⁠https://www.fiverr.com/firstlinepod⁠  Visit First Line's website and blog: ⁠https://poddcaststudios.wixsite.com/firstlinepodcast⁠ For a discount off your TrueLearn subscription use link: ⁠https://truelearn.referralrock.com/l/firstline/⁠ and code: firstline Instagram: @firstlinepodcast Facebook: ⁠www.facebook.com/firstlinepodcast⁠ Email: firstlinepodcast@yahoo.com Content on First Line is for educational and informational purposes only, not as medical advice. Views expressed are my own and do not represent any organizations I am associated with.

Debbie Adler is a plant-based chef, bakery owner, and the award-winning cookbook author of the critically-acclaimed Sweet, Savory & Free: Insanely Delicious Plant-Based Recipes without any of the Top 8 Food Allergens, and Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery. Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide. She has been interviewed on NBC's Nightly News, ABC-7's Eyewitness News, CBS Los Angeles and the national superstation WGN.   We jump into a discussion on food allergies, the protein myth, and much [much] more!

Social media and video creation app TikTok has become the online home of food experimentation over the last few years, leading to TikTok food trends with record-breaking views and searches. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 most popular TikTok food trends this year. The list included cloud bread, baked oats, charcuterie boards, pasta chips and mug cake, among others. While other social media platforms like Instagram and Facebook are also home to recipe videos and food trends, TikTok appears to be shaping the food trends among the younger generations, Gen Z and millennials. While some may overlook the platform as just another social media app, TikTok has proven itself as a trendsetter for the food and beverage industry and beyond. The team talks about the degree to which TikTok should be used as a marketing tool by food and beverage companies and its ability to create and bring back past trends.Also, in this episode, Sydney talks about why Nestlé put its Palforzia peanut allergy treatment up for sale only two years after acquiring the company that developed it. Palforzia, the first drug for peanut allergies in children to be approved by the US Food and Drug Administration (FDA), is aimed at consumers from the ages of four to 17 with a confirmed peanut allergy diagnosis. The drug may alleviate some of the symptoms associated with the allergy such as constriction of airways, hives and swelling. Despite its promise, Nestlé decided to sell Palforzia after slower than expected adoption by patients and healthcare professionals. Unfortunately for Nestlé, less than three percent of the US suffers from peanut allergies and roughly 75 percent of them are over age 17, so it's a niche market. The team wonders whether Palforzia would have performed better if it had been purchased by another pharmaceutical company rather than a food conglomerate. Read the full articles here:Top 10 TikTok Food Trends of 2022Nestlé to Sell Palforzia Peanut Allergy TreatmentFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In this episode of The Plant Trainers Podcast, we talk with Debbie Adler, chef and award-winning cookbook author all about The Mediterranean Plate. Debbie takes us through her journey from vegan to whole-food plant-based. You'll hear about some misconceptions about whole food plant-based cooking and how to get everything tasting delicious without salt and oil. Your mouth water when you hear some of the recipes from her newest book, the Mediterranean plate. And everything is gluten-free! Debbie Adler is a plant-based chef and an award-winning cookbook author of the critically acclaimed Sweet, Savoury & Free: Insanely Delicious Plant-Based Recipes without any of the Top 8 Food Allergens, and Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery. Debbie is a plant-based cooking and baking instructor with hundreds of students worldwide. She has been featured in the Los Angeles Times and on NPR's radio show Here and Now. Debbie has been interviewed on a variety of national news stations and her recipes have also been featured in a notable number of magazines and national publications.  In this episode we discuss:  Started a bakery  Found the China study  WFPB misconceptions The Mediterranean diet How to flavour food without salt  Meditation wfpb 

Debbie Adler is a plant-based chef, bakery owner, and the award-winning cookbook author of the critically acclaimed Sweet, Savory & Free: Insanely Delicious Plant-Based Recipes without any of the Top 8 Food Allergens, and Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide.She has been interviewed on NBC's Nightly News, ABC-7's Eyewitness News, CBS Los Angeles and the national superstation WGN. Debbie has been featured in the Los Angeles Times and on NPR's radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free, Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self.What we talked about:6:40- Introduction to Debbie8:05- Her journey to plant based eating14:05- Having a child with severe allergies16:40- What causes allergies19:30- Debbie's bakery21:45- Entrepreneurship26:15- Her cookbooks31:30- Flours to cook with34:15- Breakfasts36:15- Wrap-upShow notes:Debbie on InstagramDebbie on FacebookDebbie's WebsiteConnect with Stacey:Stacey on InstagramStacey's WebsiteJoin The Herban Farmacy Facebook GroupShop BeautycounterJoin as a Beautycounter advocateSandyBoy Productions Shows:Why is Everyone Yelling?The Illuminate PodcastI'll Have Another with Lindsey HeinThe Ready to Run PodcastSponsors:Green Growers Organic Elderberry Syrup & Elderberry KitsUse code "Holistic" for 20% off and free shipping

Debbie Adler is a plant-based chef and the author of the newly released book, The Mediterranean Plate. She is the award-winning cookbook author of the critically acclaimed Sweet, Savory & Free: Insanely Delicious Plant-Based Recipes without any of the Top 8 Food Allergens, and Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.  During this episode we dig deep into health, to diet or not to diet, shopping on a budget, family-friendly meals and more.  Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide. Debbie has been interviewed on NBC's Nightly News, ABC-7's Eyewitness News, CBS Los Angeles and the national superstation WGN.  Debbie has been featured in the Los Angeles Times and on NPR's radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free, Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self. More on Debbie Adler  https://www.debbieadler.tv/ https://www.instagram.com/plant.based.debbie.adler/ https://www.pinterest.com/sweetdebbies/

Is your baby often very colicky? Do they have bloody stools? Are they hard to put to sleep or wake frequently? Are you wondering if something in your diet might be the culprit?Many parents bring concerns to their baby's care provider about allergens in breast/chest milk and the pediatrician agrees or goes along with the plan because the symptoms seem to be congruent with allergies in human milk. These parents are often left to deal with allergies on their own. So what is a parent to do?In this episode you will learn: Other root causes that seem like allergies How an IBCLC can help you be sure allergies are the culprit Signs in the baby that allergies are the cause of your baby's discomfort A simple way to explore food allergies in human milk Resources for exploring this furtherThis quick hit episode covers a lot in a short amount of time and will give you a starting place to exploring this root cause, and will also give you food for thought to thinking about other root causes to your baby's discomfort.If you want to work with me to help discover root causes, contact me here!Head to Apple Podcasts or Spotify for more episodes!Join The Milk Making Minutes Facebook Group to talk about the structural barriers that make breastfeeding so difficult and work together to chip away at each one.To buy books about pregnancy, childbirth, breastfeeding, and parenting, and to support the show while doing it, go to my bookshop!Follow me on IG @milkmakingminutespodcast to laugh about breastfeeding and to see photos of guests!

If you are looking for a behind the scenes look at being an entrepreneur this episode if for you!  Kristel Bauer sat down with Blake Sorensen, the Founder & CEO of Blake's Seed Based, an Allergy-Friendly snack brand based in Chicago, IL recently featured on Good Morning America, to talk all about entrepreneurship.  Kristel and Blake chat about having an entreprenurial mindest, the ups and downs of entrepreneurship, how he has navigated setbacks on his journey & Blake also shares some tips for entrepreneurs. Tune in now! Key Takeaways from This Episode A behind the scenes look into being an entrepreneur How & why Blake started Blake's Seed Based Insights to navigate setbacks as an entrepreneur How to have a mindset to be successful as an entrepreneur How to make self-care a priority About Blake Sorensen: Blake Sorensen is the Founder and CEO of Blake's Seed Based, an Allergy-Friendly snack brand based in Chicago, IL. Blake founded the company due to his own nut allergy and his frustration finding healthy snacks that were free of the major food allergens. After a successful Kickstarter campaign, the company officially launched in September 2018. Their Snack Bars are in over 1,000 stores including Walmart, Wegman's, Jewel, Sprouts and Hy-Vee. They also have a strong online DTC business. Blake is most proud that Blake's Seed Based has sold over 1 million bars. Blake's Seed Based was one of 5 companies in the country selected for the Kraft Heinz Incubator program in 2019. The company is developing a portfolio of products that use Seeds + Fruit or Seeds + Chocolate and are free of the Top 8 Food Allergens. Blake started the company while he was an MBA student at Indiana University in 2018. Previously, Blake worked for different startups in sales roles. Blake moved to Chicago after graduating from Wisconsin in 2011, where he was also a linebacker on the football team. Website: https://www.blakesseedbased.com/  LinkedIn: https://www.linkedin.com/in/blakesorensen/  Instagram: https://www.instagram.com/blakesseedbased/  Facebook: https://www.facebook.com/blakesseedbased/  Twitter: https://twitter.com/blakesseedbased  About the Host of the Live Greatly podcast, Kristel Bauer: Kristel, the Founder of Live Greatly, is on a mission to help people thrive personally and professionally. Kristel is a corporate wellness expert, Integrative Medicine Fellow, Top Keynote Speaker, TEDx speaker & contributing writer for Entrepreneur.  Kristel brings her expertise & extensive experience in Corporate Wellness, Emotional Intelligence, Leadership, Mindset, Resilience, Self-Care, and Stress Management to in-person and virtual events as Professional Keynote Speaker.  If you are looking for a female motivational speaker to inspire and empower your audience to reclaim their well-being, inner motivation and happiness, Kristel's message will leave a lasting impression. Kristel would be happy to discuss partnering with you to make your next event one to remember! Speaking Topics can be tailored to fit the needs of your group. To Book Kristel as a speaker for your next event, click here. Follow Kristel Bauer on: Instagram: @livegreatly_co LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World click here. Disclaimer: The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician for any recommendations specific to you or for any questions regarding your specific health, your sleep patterns changes to diet and exercise, or any medical conditions.  Always consult your physician before starting any supplements or new lifestyle programs. All information, views and statements shared on the Live Greatly podcast are purely the opinions of the authors, and are not medical advice or treatment recommendations.  They have not been evaluated by the food and drug administration.  Opinions of guests are their own and Kristel Bauer & this podcast does not endorse or accept responsibility for statements made by guests.  Neither Kristel Bauer nor this podcast takes responsibility for possible health consequences of a person or persons following the information in this educational content.  Always consult your physician for recommendations specific to you.  

This episode features Chidinma Ezinne, a food scientist and quality assurance professional.   We invited Chidinma on the show to guide us gradually into Food Allergens as this is a major topic of discussion when it comes to Food Safety.   We were able to understand that food allergies can occur when the immune system mistakenly treats protein food as a threat. Some of the common food identified to cause food allergies were milk, eggs, sesame, fish, etc.   Listen to this episode to learn more about how we can deal with food allergens in developing countries.   Learn more about our sponsor for this episode by visiting https://agromarketsquare.com   Follow us on LinkedIn

Follow Dr. Katie on Instagram @docallergies and @readysetfood Use code HELLORSF for 10% off any order on Ready, Set, Food! Including Organic Baby Oatmeal.  Dr. Katie Marks-Cogan is the Chief Allergist for Ready, Set, Food!, the only complete, three-stage guided system – backed by thousands of pediatricians and allergists, rooted in the latest science and medical guidelines – that allows families to introduce the top food allergens to their babies safely and easily. Dr. Marks-Cogan is also a board-certified and Ivy League-trained physician specializing in allergies, asthma, and sinus disease providing exceptional care to pediatric and adult patients in southern California. She is a mom of two and loves to hike, cook and build LEGO castles.  Thanks for listening! Follow Dreamland Baby @dreamlandbabyco and check out our website here!

Is there any reason to avoid foods that are common allergens even if you're not allergic to them? Just how common are the most common food allergies? Read the transcript. Check out all the Quick and Dirty Tips shows. Subscribe to the newsletter for regular updates. Join the conversation on Facebook and Twitter. Links: https://www.quickanddirtytips.com/health-fitness/healthy-eating/big-8 https://www.quickanddirtytips.com/podcasts https://www.quickanddirtytips.com/subscribe https://www.facebook.com/QDTNutrition/ https://twitter.com/NutritionDiva

This episode is also available as a blog post: http://lovewithsex.me/2021/12/29/9-most-common-food-allergens-and-how-to-address-them/ 9 Most Common Food Allergens and How to Address Them #CommonFoodAllergies https://lovewithsex.me/?p=14036 A true food allergy is an immune response to a specific food or additive. While more than 90 percent of reactions come from eight different allergens, one in particular – sesame – is on the rise, and of increasing concern. Here are 9 most common food allergies and how to address them.

This is a recording of the webinar presented live on Friday 8th May 2020. It will provide you with the technical knowledge and background to understand when and what to test for in regard to possible food allergens in your products. With a focus on actionable information, we cover the basics of food allergens, before moving on to testing: which tests, how to sample, the role of swabbing, the pitfalls, what the results mean and some common issues.

In this episode of The Root Cause Medicine Podcast, Dr. Anthony Crifase is joined by Dr. Chris Meletis, Clinical Science Educator at US Biotek Laboratories. They discuss the differences between environmental and food allergens, their impact on our body, and several types of tests and treatments for these allergies.

Introduction In this episode of the Post-Acute POV, our host Amy Wootton, RDN, Director of Nutrition, MatrixCare, is joined by Anita Hoffman, Director of Culinary Service, and Nicole Fresta, Clinical Dietitian, Palm Garden Health and Rehabilitation Center, for a conversation on managing food allergens across post-acute care. Listen in as Amy, Anita, and Nicole discuss the importance of identifying and documenting food allergies, surprising factors that can lead to an allergic reaction, and tips for managing a resident’s food allergies via their plan of care. This episode will describe the severity of managing food allergens and introduce how MealTracker’s new allergen feature can help. Listen to their discussion below. Topics discussed during today’s episode: [01:21 – 02:07]: Anita and Nicole both provide their origin stories and how they found their focus on nutrition in long-term care. [02:25 – 02:48]: Anita explains why managing food allergens is so important. [02:58 – 04:10]: Nicole provides her recommendations for managing a resident with food allergies including working with their plan of care and documentation. [04:43 – 05:32]: Nicole explains some of the common factors that can lead to an allergic reaction when preparing food for a resident. [06:04 – 08:00]: Anita and Nicole detail their experience with MealTracker, including how long Palm Garden has used the product and which features they use most often. [08:24 - 10:24]: The pair discuss the benefits they’ve experienced using the new allergen feature that MealTracker provides. Resources Learn more about nutrition management at MatrixCare: https://www.matrixcare.com/nutrition-management/ Find out more about Palm Garden: https://palmgarden.com/ Read the transcript of today’s episode Listen to more episodes of the Post-Acute POV Disclaimer The content in this presentation or materials is for informational purposes only and is provided “as-is.” Information and views expressed herein, may change without notice. We encourage you to seek as appropriate, regulatory and legal advice on any of the matters covered in this presentation or materials. ©2021 by MatrixCare

Stricter guidelines have been introduced regarding food allergens in Australia. Dr Prakash Nair, Melbourne based GMO & Allergens technical specialist explains. - ഭക്ഷണ പദാർത്ഥങ്ങളിൽ അലർജിക്ക് കാരണമാകാൻ സാധ്യതയുള്ള ഘടകങ്ങളെ സംബന്ധിച്ചുള്ള മാർഗരേഖ ഓസ്‌ട്രേലിയൻ അധികൃതർ കൂടുതൽ കർശനമാക്കിയിരിക്കുകയാണ്. ഇതിന്റെ വിശദാംശങ്ങളും സൂപ്പർമാർക്കറ്റുകളിൽ നിന്ന് വിവിധ ഉത്പന്നങ്ങൾ തിരിച്ച് വിളിക്കുന്നതെങ്ങനെയെന്നും മെൽബണിൽ ഭക്ഷണ പദാർത്ഥങ്ങളിൽ പരിശോധന നടത്തുന്ന (GMO & Allergens) രംഗത്ത് ടെക്‌നിക്കൽ സ്പെഷ്യലിസ്റ്റായ ഡോ പ്രകാശ് നായർ വിശദീകരിക്കുന്നു. അത് കേൾക്കാം മുകളിലെ പ്ലെയറിൽ നിന്ന്.

YouTube's Buff Dudes soon found just how hard it is to try and shop or eat out while avoiding these ingredients.

The Food Institute Podcast welcomes Lisa Gable, CEO of Food Allergy Research and Education (FARE), to discuss movement in Congress on the FASTER Act, a piece of allergen-labeling legislation. In addition, the conversation covers FDA's recent voluntary sesame labeling guidance. Gable also speaks about the wide number of food allergens, the ones that most impact consumers, and what could be next for food allergy labeling. Hosted By: Chris Campbell Recorded: Dec. 11, 2020 More About Lisa Gable: Lisa Gable has served four U.S. presidents and two governors, counseled Fortune 500 CEOs, and represented global public-private partnerships and nonprofits with an end goal of moving organizations to higher levels of performance. As the former President of the Healthy Weight Commitment Foundation, Lisa created and led a coalition of food and beverage industry corporations and public health and government agencies resulting in the reduction of 6.4 trillion calories from the American diet. Lisa was appointed the first female U.S. Commissioner General to the 2005 Aichi World EXPO, holding the personal rank of Ambassador, served as a U.S. Delegate to the United Nations Commission on the Status of Women and served in the Reagan White House and Defense Department. Her corporate experience included serving as senior vice president of Global Public Policy at PepsiCo and 15 years in Silicon Valley. Among her varied volunteer activities, she has served on several boards including as a National Trustee for the Boys and Girls Club of America, a board member for Girl Scouts of the USA and as a member of the Institute of Medicine Roundtable on Obesity Solutions. A published writer, Gable also had recurring media appearances including four years as a regularly scheduled guest with Lifetime's national morning program The Balancing Act. She is a graduate of University of Virginia and holds an MA from Georgetown University. For more information on FARE, please visit: https://www.foodallergy.org/

In this episode, Meenal and I talk about: -How to prevent food allergies with your children by training a baby's immune system for tolerating these foods early on.  -Details about Meenal's company, Lil Mixins, and how this company can support you in training your baby's immune system. -The science and studies surrounding protocols for introducing food allergens and the appropriate quantities to give. -What a parent should look for in order to identify an allergic reaction and what to do.    Show References: Learn more about Lil Mixins HERE! Blossoming Moms Programs + Services Use code PODCAST for 10% any program + membership! Connect With Us On Social!   Share the LOVE Did you enjoy today’s episode? Let us know by leaving us a rating and review on iTunes and be entered to win a program or membership! Have a question you’d like to hear answered? Send us an email at info@blossomingmoms.co or connect with us over on Facebook or Instagram @Blossomingmoms_co. 

Shandee Chernow is the Founder and CEO of CertiStar, a Phoenix-based menu software company designed to help restaurants navigate food allergies. Launched in 2017, the software allows a partnered restaurant to take the pressure off their operations team and staff, knowing they can safely serve food-allergic guests. Shandee sits down with Chris Snyder to discuss how CertiStar leverages big data from restaurant partners to code food allergens safely and accurately. 

Is there any reason to avoid foods that are common allergens even if you're not allergic to them? Just how common are the most common food allergies? Read the transcript. Check out all the Quick and Dirty Tips shows. Subscribe to the newsletter for regular updates. Join the conversation on Facebook and Twitter. Links: https://www.quickanddirtytips.com/health-fitness/healthy-eating/big-8 https://www.quickanddirtytips.com/podcasts https://www.quickanddirtytips.com/subscribe https://www.facebook.com/QDTNutrition/ https://twitter.com/NutritionDiva

One in 10 Americans has a food allergy. Dining out and traveling can be extremely challenging if food establishments, convenience stores and products don't contain accurate allergen information. Hear resources available to ensure you keep these customers for life. Hosted by: Jeff Lenard, VP Strategic Industry Initiatives, NACS and Lindsay Buchanan, Marketing Coordinator, NACS

Got allergies? Safely Delicious is expanding your palate with a wide selection of all-natural, allergy-friendly snacks. In this episode of Startup Hustle, the Matts sit down with Lisa Ragan, CEO, and founder of Safely Delicious, to discuss the best and safest alternatives for food allergies.  The idea of Safely Delicious was cooked from a mother’s personal experience of raising kids with food allergies. Lisa Ragan has been cooking allergen-free since 2004. Not wanting her kids to feel excluded in social events, she created snacks that tasted similar to what others were eating. It then turned into a full-grown business with people indulging themselves in these healthy, allergen-free snacks.     Safely Delicious manufactures allergy-friendly products, free of  theTop 11 Food Allergens (wheat, dairy, peanut, tree nuts, soy, egg, fish, shellfish, mustard, sesame, sulfites).   Learn more about:   Full Scale: https://fullscale.io/   Stackify: https://stackify.com/   Safely Delicious: https://safelydelicious.com/   GigaBook: https://gigabook.com   Follow us on Instagram: https://www.instagram.com/startuphustlepodcast/   Subscribe to our YouTube channel: https://www.youtube.com/channel/UCDXy14X95mzCpGSHyDvvoVg   Follow us on TikTok: https://www.tiktok.com/@startuphustle

Welcome to episode 35 of SonaCast. Food allergy is a common and growing problem, placing burdens on health systems worldwide. Studies suggest that in some Western countries up to 10 per cent of children have a food allergy. Lateral flow technology offers one solution, allowing food to be tested for allergens with rapid results. In this episode we talk to Shireen Yates, founder and CEO of Nima Labs and creator of the award-winning lateral flow-based food testing device Nima. Producer: Darren Evans communications@sonanano.com Interviewer: Darren Evans Guest: Shireen Yates, founder and CEO of Nima Labs Special thanks to Michael Boyd, owner of Podcast Atlantic Edited by Michael Boyd of Podcast Atlantic Visit us at: www.sonanano.com Follow us on Twitter: @SonaNanotech Connect with us on: LinkedIn Music Far Away by MK2 Logo by Alexandra Evans of Happy Elephant Creative Email us at: communications@sonanano.com

Awareness about food items that you may be allergic.

Pippa Hudson and Wendy Knowler talks to Relebogile Mabotja Early Breakfast host and Dr Harris Steinman | Medical Dr With Special Interest In Consumer Issues

Pippa Hudson and Wendy Knowler talks to Relebogile Mabotja Early Breakfast host and Dr Harris Steinman | Medical Dr With Special Interest In Consumer Issues

William Weichelt is in the newly created position of director, Food Safety & Industry Relations, for the National Restaurant Association (NRA) and has over 20 years of experience in the foodservice and food manufacturing sectors.  The NRA is the largest foodservice trade association in the world by membership—supporting over 500,000 restaurant businesses. They represent and advocate for foodservice industry interests—with a focus on financial and regulatory obstacles. They also provide tools and systems that help members of all sizes get significantly better operating results as well as networking, education and research resources. Specific to food safety their ServSafe Program (http://www.servsafe.com/home) provides comprehensive educational materials to the restaurant industry through face-to-face and online instruction. More than 5 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination. In this episode of Food Safety Matters, we speak to William Weichelt about: Challenges the NRA faces with the upstart of their new Food Safety Industry Relations department NRA’s current top priorities to help the industry going forward Using food safety best practices that have been applied in manufacturing to create new best practices in foodservice and hospitality Working with an industry that runs the gamut—from large operators with their own systems in place to independent operators who have no food science staff or expertise The challenge of figuring out what topics to educate the industry on in the short-term, based on need, from edible marijuana to implementing a food safety management system NRA's training and resources offered to smaller operators who do not have food safety staff Challenges related to keeping ServSafe relevant and always in line with the FDA Food Code Milestones that NRA has achieved as the organization's 100th-anniversary approaches The importance of having everyone in an organization from the top down involved in the implementation and maintenance of a food safety management system The new Food Safety Industry Relations department's future plans to help the industry in new areas: food fraud, food defense, traceability and figuring out how to apply these topics to the restaurant level, not just to manufacturers How changing trends, consumer demand and product innovations impact how the food industry operates and how it all affects the industry’s approach to food safety Related Content and Resources For National Food Safety Month, Restaurants Focus on Food Allergens https://www.foodsafetymagazine.com/news/for-national-food-safety-month-restaurants-focus-on-food-allergens/ National Restaurant Association  http://www.restaurant.org/Home ServSafe https://www.servsafe.com/   News Mentioned in This Episode  The "Best .gif Ever,"  http://bit.ly/2EfoClx tweeted by the Safe Food Alliance http://bit.ly/2nVz9Y0 A Look Back at 2017 Food Recalls http://bit.ly/2017Recalls Norovirus Sickens More than 100 at 2018 Winter Olympic Games http://bit.ly/2nPVoPF New USDA, FDA Joint Venture to Improve Food Safety Oversight and Inspection Process http://bit.ly/2E1GBuK Lactalis Official Statement Regarding Salmonella Tainted Baby Formula http://bit.ly/2G1fy01 List of Lactalis Recalled Products  http://bit.ly/2BOk4ku South Africa's Listeriosis Outbreak Death Toll Exceeds 100 http://bit.ly/2FZNtGi Chicken Line Speed Changes http://politi.co/2EdyR5B PCA's Remaining Appeals Denied http://bit.ly/2skTpYu What's in Your Sushi?  http://time.com/5110153/sushi-lover-five-foot-tapeworm/ Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: Testing and Sanitation for Allergen Control (February/March 2018) article will be linked as soon as it's taken live on our website Food Safety Insights: Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) https://www.foodsafetymagazine.com/magazine-archive1/december-2017january-2018/outsourcing-pathogen-testing-under-the-microscope/ Food Safety Insights: The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2017/the-new-face-of-sanitation-programs-new-rules-new-challenges/ Food Safety Insights: A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/a-closer-look-at-environmental-monitoring-in-the-processing-plant/ Food Safety Insights: What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/what-industry-and-fda-are-thinking-about-fsma-implementation/ Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-drivers-of-differences-in-food-safety-testing-practices/ Food Safety Insights: A Look at the Microbiology Testing Market (February/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/a-look-at-the-microbiology-testing-market/ Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

Dr. Jeanette welcomes Colleen Kavanagh, CEO of ZEGO organic snack bars that stand alone in the marketplace for 'FREE' from many food allergens and toxic components that show up in other foods.  ZEGO is the top of the market in fruit and superfood bars that are; plant-based, vegan, paleo, allergy-friendly, gluten-free, grain-free, high fiber, GMO-free and organic.  Just what is in your child's lunch box or in your work bag for a snack throughout the day?  What are you giving other kids who you feed in your home?  What is provided at work for healthy snack food? Can you trust a product to give to a child or adult with food intolerances?  If it is ZEGO, then yes, absolutely! When in doubt in feeding kids or sharing with others, err on the side of safety, keep out what you just don't need and give a superfood that is nourishing and healthy. For more information visit:  www.ZegoSnacks.com For more information on Dr. Jeanette visit:  www.DrJeanetteGallagher.com

You want us to stopping eating all gluten and dairy? Are you crazy I have 3 kids under 5 and they need their milk! I was a dairy farmer as a child, milk couldn’t be bad could it? And my BIG Italian family is expecting me to cook Thanksgiving dinner in less than 3 weeks. […] The post Food Allergens Causing Strife? appeared first on Ultimate Homeschool Podcast Network.

Steve Gendel has worked in the FDA for 25 years and this guy has had an amazing career doing so. He’s been involved in the latest and greatest technologies ranging from early stage GMOs, Food Allergen Labeling and Consumer Protection Act, and of course, our favorite one right now, FSMA. The best part of this episode is the very practical and real advice he give son how to get a job at the FDA. Of course, it’s a special mix of fiscal year luck, and who you know. He tells you the best places to meet people in the FDA, where the FDA usually works at (which of course, it’s not easy find), and when to start asking your contacts if there are positions open.  http://myfoodjobrocks.com/074Steven About Steven M. Gendel, Ph.D. Dr. Gendel works to ensure safe food for everyone through education, consulting, and support of food manufacturers and organizations of all sizes as the Vice President, Division of Food Allergens, IEH Laboratories and Consulting Group. This includes facilitating compliance with the rules issued under the Food Safety Modernization Act, and supporting the development of Hazard Assessments and Food Safety Plans. He applies a scientifically sound approach to allergen control and testing, and to resolving compliance issues.  He is a Food Safety Preventive Control Alliance Preventive Controls Lead Trainer, a Certified Food Scientist, and an experienced speaker.  Previously he was the Food Allergen Coordinator for the US Food and Drug Administration where he lead policy initiatives, the development of regulatory documents, and assisted in enforcement activities.  He has over 25 years of experience in food safety science and policy and over 90 techincal publications. He held postdoctoral positions at Harvard University and the University of Toronto and was on the faculty of the Department of Genetics at Iowa State University before joining the FDA. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Knowledge Bombs Steve talks about why he stayed in the FDA for 25 years How the FDA is funded What the FDA controls What Steve thinks has the best food safety programs The best advice on how to get into the FDA When to start looking for a FDA job Question Summary One sentence or less: I’m a food safety scientist. My job is the next thing you eat will not kill you Best thing about your job: I feel like I’m really making the world safer Step to get to where you are today: Undergraduate degree in engineering in KS Western reserve , Graduate in UC Irvine in biology, Department of Genetics in Iowa University, met someone at FDA which was now Institute of Food Safety and Health, stay with the FDA for 25 years, now a consultant What is the difference between the FDA then and now?: A lot of external factors shape the projects such as consumer, laws and regulations, and new congressional turnover The hot topic before you left: FSMA is coming into effect (well…. Maybe not anymore) Most important skill you can have in food safety: Flexibility. Food safety is a very integrative type of field. There are a lot of pieces in Food Safety. Projects Steve was involved in: Potential allergens in GMOs (back when it was new) Risk analysis modeling Joint project between FDA and Health Canada about Soft-cheeses and L.monocytogenes Food Allergen Labeling and Consumer Protection Act. Thresholds for Allergens Lead author of an allergen threshold report Helped with FSMA’s preventative control New Food Trends and Tech: Advanced Genome Technologies. Can be a great tool to understand pathogens. It helps you understand where they come from and then we can do that Biggest Challenge the Food Industry has to face: Transparency. Mainly asking “why” One thing you’d like to know more about: How companies invest in food safety and food safety program Favorite Quote: To err is human but to really mess up, you need a computer Favorite Food: Grilled Cheese Sandwich. Sharp Cheddar, Swiss Cheese, Artisanal Food What Advice Would You Give TO Work In The FDA: At this particular time in history, it’s hard to say. However, meet people in the FDA. It’s who you know. How to meet FDA people: Scientific Conferences. Local meetings at IFT and IAFP, American Chem Society, Society of Toxicology, talk to them, they will know others who do. USAjobs.com Office of Regulatory Affairs. There are District Offices. Contact the Deputy Director of that office Commissioner’s Fellowship ORISE- Oakridge CIFSAN – Centers for Food Safety in Universities that work collaboratively. Can get graduate or postdoc positions Fiscal Year for the Federal Government: Begins October 1st, ends October 1st. But start looking now How to find Steve: linkedin Other Links Ep. 031 - Tiffany Lau Myrian Zboraj – Quality Assurance Magazine GATTACA Walmart Costco  

  Steve L. Taylor, Ph.D. currently serves as a professor in the Department of Food Science & Technology and founder and co-director of the Food Allergy Research & Resource Program (FARRP) (http://farrp.unl.edu/) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. Dr. Taylor maintains an active research program in the area of food allergies. Dr. Taylor initiated his professional interest in food allergies and sensitivities in 1980. His primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods and their use in quantitative risk assessment, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Dr. Taylor is heavily involved in outreach to the food industry on food allergies and sensitivities and has helped countless companies on a wide range of allergen-related topics.  In this episode of Food Safety Matters, we speak to Steve Taylor about: Why the number of food allergen recalls in the U.S. appears to be climbing How U.S. regulations continue to lag behind in terms of setting allergy thresholds The discrepancy between consumer allergy management and the U.S. healthcare system The development of allergies in infants vs. adults, and how food allergies are less common outside the U.S. Why allergy avoidance is not always the best treatment for consumers with perceived food allergies Immunotherapies, mass spectrometry, and other forms of allergy treatment currently undergoing research His industry work and ongoing research with detection methods, and his involvement with Food Allergy Research & Education, and FARRP at the University of Nebraska Thoughts on how the U.S. Food and Drug Administration could help alleviate problems related to food allergens and product labeling The correlation between gluten-free foods and food allergens Whether or not food processors should have dedicated processing lines for foods made with allergenic ingredients   Related Content: A Look Back at 2016 Recalls http://www.foodsafetymagazine.com/enewsletter/a-look-back-at-2016-food-recalls/ Report from the National Academies of Sciences, Engineering, and Medicine: Recommendations to the Food Industry and Regulatory Agencies on the Management of Food Allergens (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/report-from-the-national-academies-of-sciences-engineering-and-medicine-recommendations-to-the-food-industry-and-regulatory-agencies-on-the-management-of-food-allergens/ Steve Taylor, Ph.D., Receives Food Safety Magazine's Distinguished Service Award (2013)  http://www.foodsafetymagazine.com/news/steve-taylor-phd-receives-food-safety-magazine-distinguished-service-award/ Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard (Dec. 2011/Jan. 2012)  http://www.foodsafetymagazine.com/magazine-archive1/december-2011january-2012/allergen-validation-analytical-methods-and-scientific-support-for-a-visually-clean-standard/ Ensuring the Safety and Quality of Fried Foods (June/July 2007) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/ensuring-the-safety-and-quality-of-fried-foods/ Bakeries Rise to Food Safety and Defense Challenges (Aug/Sep 2006) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2006/bakeries-rise-to-food-safety-and-defense-challenges/ News Mentioned in This Episode: Food Safety Pioneer Dave Theno Dies at 66 http://www.foodsafetymagazine.com/news/food-safety-pioneer-dave-theno-dies-at-66/ Bernard and Bennett to Receive Food Safety Magazine's Distinguished Service Award http://www.foodsafetymagazine.com/news/bernard-and-bennett-to-receive-food-safety-magazine-distinguished-service-award/ 3.7 Million Pounds of Recalled Meat Products Linked to One Breadcrumb Supplier http://www.foodsafetymagazine.com/news/37-million-pounds-of-recalled-meat-products-linked-to-one-breadcrumb-supplier/ Clemson Studies Stress Responses of Foodborne Illness and the Impact on Food Safety http://www.foodsafetymagazine.com/news/clemson-studies-stress-responses-of-foodborne-illness-and-the-impact-on-food-safety/ New EU-China-Safe Project to Focus on Food Fraud http://www.foodsafetymagazine.com/news/new-eu-china-safe-project-to-focus-on-food-fraud/ EU Commissioner for Health and Food Safety Dr. Vytenis Andriukaitis Speaks with Food Safety Magazine http://www.foodsafetymagazine.com/news/eu-commissioner-for-health-and-food-safety-dr-vytenis-andriukaitis-speaks-with-food-safety-magazine/ Presenting Sponsor Neogen http://www.neogen.com) Food Allergen Handbook and Best Practices for Food Allergen Validation & Verification Request These food allergen handbooks were created in collaboration with the University of Nebraska’s Food Allergy Research and Resource Program (FARRP) to help companies understand and develop food allergen controls. Topics covered include: Food Allergen Handbook Why test for food allergens? Testing methods and how they work Sampling guidelines Best Practices for Food Allergen Validation & Verification Cleaning to a validated standard Migrating from validation to verification Where to test Download Allergen Handbook Now  http://foodsafety.neogen.com/en/food-allergen-handbook

Host: Ketan Sheth, MD, MBA Guest: Sami Bahna, MD, DrPH Why are so many people allergic to peanuts? Can people have an allergy to a specific food the very first time they consume it? Both the types of food allergies and the numbers of individuals affected by food allergies increase every year. There are many potential reasons for the rise in food allergies, including the amount of food people consume and the variety of ingredients in what we eat. What other factors are involved in the development of food allergies? Dr. Sami Bahna, Professor of Pediatrics and Medicine as well as the Chief of the Allergy and Immunology Section at Louisiana State University Health Sciences Center, explores the realities of food allergies with host Dr. Ketan Sheth.

Host: Ketan Sheth, MD, MBA Guest: Sami Bahna, MD, DrPH Why are so many people allergic to peanuts? Can people have an allergy to a specific food the very first time they consume it? Both the types of food allergies and the numbers of individuals affected by food allergies increase every year. There are many potential reasons for the rise in food allergies, including the amount of food people consume and the variety of ingredients in what we eat. What other factors are involved in the development of food allergies? Dr. Sami Bahna, Professor of Pediatrics and Medicine as well as the Chief of the Allergy and Immunology Section at Louisiana State University Health Sciences Center, explores the realities of food allergies with host Dr. Ketan Sheth.