July 2023 Special Needs Living Akron/Canton

Professional Perspective

How To Plan For You Summer BBQ With Food Allergies

By Daniel Anschutz -- Meals with Chef Daniel and Compassion Delivered

If you or someone in your family does not suffer from a foodborne allergy, you may not think twice when hosting or attending the next summer BBQ. It can be stressful for those attending an event like this if they or someone they care for needs to avoid foods that could cause them harm. Many of us take comfort in food and don’t have to think twice about this kind of concern. Be thankful if you don’t, but let’s talk about how we can look out for others.

The FDA (Food & Drug Administration) recognizes eight foods as major food allergens: Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, and Soybeans. Someone can develop an allergy to nearly any food, but these are the most common. Allergy reactions could be as minor as being itchy or bloating and as severe reactions as anaphylaxis where you could be unable to swallow, breathe and possibly leading to death.

As a chef, the three most common allergies I encounter are Gluten, Dairy, and Shellfish. Until you have to avoid something, you may not realize what ingredients will trigger your allergy. A Common misconception would be a dairy allergy. This refers to anything made from or containing milk from an animal and not something sold in the dairy section of the supermarket. Mayonnaise is also commonly thought of as something that is made from dairy, but it’s not. Mayonnaise is made from mostly eggs and oil. Because of this, someone who has an egg allergy and hasn’t educated themselves on what common items are made from eggs could easily make a regrettable mistake.

While any packaged foods must have identifying labels for the top eight allergens per FDA regulations, it doesn’t hurt to educate yourself on the most common forms of each allergen. In addition, while most commercial kitchens are considered a “shared space” as they cook with all ingredients in the same space, there are some that are wheat (gluten) free, dairy free, or used for other special dietary restrictive needs. Though if you go out to eat or are unsure of any allergens, feel free to ask. Most establishments will do their best to make your dish without incident, though nothing is foolproof.

In a similar fashion, when hosting an event, asking your guests if they have any allergies when you invite them could be very helpful and show them that you’re going the extra step to look out for them. Even if it’s making someone’s burger without cheese before you make the others with. In addition, when you’re invited to an event, letting someone know about an allergy can go a long way. Whether you are hosting or attending, supplying the food, or bringing a dish to share, nowadays we need to take a moment to ensure the food safety of those we choose to break bread with.

Here are a few simple changes you can make to your next BBQ event to look out for those with food allergies. Instead of making a pasta salad, make a coleslaw or other vinegar-based side dish. This eliminates both the gluten and dairy allergies from your dish. Instead of fully assembling the hotdog or hamburgers, after cooking them, simply place them on a platter and everyone can assemble their own, that way you don’t contaminate them with a possible allergen.

These are just a couple of simple changes you can make to look out for other’s allergies.

I’ve included a recipe this month that is a perfect side dish for any gathering that is quick, simple, and doesn’t include any of the major allergens. I hope you enjoy and have a great summer full of wonderful gatherings with friends and food!