While some research physicians debate whether or not the dangers of food allergies are overstated and cause needless panic, Tammy Studebaker watched her infant daughter Emily grow sicker by the day.
“It started like acne and progressed into blistering lesions. Our pediatrician correctly diagnosed it as a severe case of food allergy—but what? She was reacting to everything. It could mean only one thing: because I was nursing her she was allergic to something I was eating.”
Her pediatrician first recommended eliminating the “usual food suspects” but after a continuation of the symptoms the Studebakers were referred to Johns-Hopkins and Robert Wood, M.D., chief of pediatric Allergy & Immunology. Wood, an internationally recognized expert in food allergies and childhood asthma recognized that Emily’s full body infection was one of the most severe cases of food allergies he’d seen and prescribed a customized elemental food formula. This formula had to be created in a lab with a nutritionist, in order to find a combination of things that Emily could tolerate. This process took over six months of trial and error.
“Determining Emily’s allergic triggers has been no easy task. She has been through 17 food challenges over the past several years” Studebaker says.
As Emily progressed, certain foods were added and subtracted to widen the spectrum of choices. At eight it’s second nature for Emily to maneuver through the dangerous terrain of possible allergic reactions and eats nothing without knowing its ingredients.
“I’ve learned some very creative cooking techniques along the way, from cooking with fewer ingredients, substituting certain foods for others. Oddly enough, sweet potatoes are one of the safest foods for Emily—I have at least 30 recipes around sweet potatoes!”
Guarding a child against allergic food reactions at home is one thing but allergic children are at risk on many other fronts. School lunches can be a source of danger.
Tammy was given the opportunity to present Food Allergy Safety training to the Queen Anne County nurses to educate the schools on food allergy safety. This also translates into the cafeteria. (ELL has an entire training devoted to school training within a cafeteria. See below)
For Tammy Studebaker, however, Emily’s food allergies were only the beginning of her medical travails. Last year Emily became hypoglycemic and compounded by pneumonia was taken to Chester River Hospital.
“Yet another learning experience,” Studebaker admits. “Chester River Health doesn’t receive too many patients with severe food allergies on the side but they were wonderful—we worked together—and the nurses were on board quickly using cautionary procedures like being aware of cross contamination of food substances to hands and then treating an allergic patient.
Chester River Health System President, Jim Ross understood the importance of this kind of awareness and procedural change and has supported ongoing food allergy awareness classes that also offer recipes both for food allergic people and for those with gluten intolerance.
“Gluten intolerance is a field unto its own, “ Studebaker says. “It’s a whole dietary genre now that reaches beyond those who are unable to process it. Many swear by “gluten free” diets and the added benefits from a lifestyle without it. For others it’s an absolute necessity to avoid.”
In Studebaker’s case it was once again first hand experience that brought her to understand gluten intolerance. Her son, Parker, now 12, was diagnosed with Celiac Disease, an autoimmune disorder where gluten damages the stomach preventing it from absorbing basic nutrients, and should not to be confused with wheat allergies. Parker had been ill since last fall with undiagnosed Lyme’s disease and this illness kicked his Celiac disease into high gear. As his Celiac has been treated by avoiding gluten since February, the Lyme’s only became diagnosed after a 3rd test in May. Tammy continued to pursue this testing for Lyme’s as Parker’s conditions continued to deteriorate.
Suddenly Studebaker found herself devoting most of her time studying food allergies and Celiac Disease. Along the way she discovered and become a board member of the ELL Foundation (Eating & Education: Living Life) a national 501(c)(3) is the leading resource for food allergy education and training across the country. Tammy is the Director of the PAC (Protect Allergic Children) program and has presented numerous trainings throughout the State of MD. She has presented programs for hospitals, libraries, colleges, camps, families and childcare providers, which she offers 3 hours of continuing education in MD for, and restaurants as well.
Tammy has also created a recent opportunity to work with the American School Health Association. ASHA, along with the ELL Foundation, will be presenting a webinar nationwide for school nurses and administrators on September 20th at 2:30EST.
To further carry the message about food allergies and living a gluten-free diet Tammy Studebaker continues to offer workshops at Chester River Health System, offers gluten free seminars, complete with recipes, at Whole Foods and Annapolis and also offers ongoing classes with Chesapeake College. Tammy will also be offering a Gluten Free class at the Kent County Library in Chestertown on October 15th. Tammy has been working on a book for the past few years as well, “I have my life experience as well as dozens of others living in this world.” The book also shares many recipes and tips to help others navigate through life with dietary restrictions.
Discover her blog at www.livingwithfoods.blogspot.com
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