Anaphylactic shock from walnut-based sandblasting

When I first heard this news

I was shocked and horribly sadden by the nature of what happened.

An Edmonton man died of anaphylactic shock after being exposed to a walnut-based product being used for sandblasting in the same building where he was testing air quality. On Oct. 2, David and Mabel Mathews received a call that their son, Justin Mathews, 33, had been taken to the University of Alberta Hospital.

When they arrived he was unresponsive, on a breathing machine and in a coma. “The doctors said 80 per cent of the brain is not active at all,” Mabel Mathews said.

Then came the tough decision to take him off life-support, as doctors had suggested. He died after being taken off a breathing machine five days later. Walnut dust prompted an anaphylactic reaction, causing Mathews’s throat to swell up and leaving him short of breath.

I always worry about being in a small room with any nuts, but to imagine the room being sandblasted with nuts is frankly terrifying.

Peanut Allergies are killer, so are baked beans for me

This Video Explains Why Peanut Allergies Are So Dangerous (found via Lifehacker)

Great video and I’m now subscribed to their youtube channel, which has lots of food related tip bits. Love for them to do one about tuna chunks non fish allergy paradox I have.

But watching the video which i’m going to send to anybody who dobhts my allergy or claims i’m just fussy. I dont get that so much now a days, especially since the EU brough in this law, forcing food outlets to take things seriously or get sued!

Which reminded me what I was thinking while reading this thought catalog post, 12 Things People With Nut Allergies Can Relate To.

A hesitation to trust waiters/ waitresses. “Are you sure this doesn’t have nuts in this?” you’ll ask them skeptically (and even after you’ve gotten the green light on your order, you slant your eyes at them). They supply an assuring “I just double- checked with the kitchen and you’re good to go.” You un-tense, and smile, and proceed to inhale your food.

Too many times this has happened in the past, and you are literally on a knifes edge to throw the dice and hope or leave the restaurant. Now in the EU, if anything happens I can clearly state I told them and look what happened! I do feel very happy we

Of course the get out clause is the trace or they can’t count for the cross contamination in the kitchen. But at least its now not down to the waiter/waitress, which is a very good thing! You only have to look at the tragic death what happened in Manchester just as the EU law was coming into effect.

I still remember the story of eating out with friends in the Northern Quarter of Manchester at a recently opened spainish restaurant. I asked the waitress if the desert had nuts and she claimed to have checked. So it came and I believe I put my fork to the desert when the manager grabbed it away from me, saying it does contain nuts. Close shave!

However my lovely thoughtful friends decided to ask whats going to happen to the desert now? Manager says it will go in the bin. Of course they said they would find a home for it. And shared it between them selves, right in front of me, while I sat saying what lovely friends they were, and how I hated them all…

To be fair this is after the EU law as well but lucky the manager stepped in because nuts is certainly the worst of all my allegies. Luckily its been a long time since I’ve had a allergic reaction to nuts but following my last prick test (yes thats what they actually call it) with no less than 14 different pricks in my arm.


But my reaction to peanut/satay sauce in Tokyo serves as a reminder of what could happen if I get too loose with my allegry. I’m usually ok with trace amounts but as the doctors have said its likely to get worst as I get older. No epi-pen yet, but one day soon…

Till then…

Benadryl is the bomb, and will always be there for you

There is another stellar piece about allergies on thought catalog, which I wanted to share. Some key points…

We are often uncomfortable trying new food.

Please don’t push us to try unfamiliar foods if we are noticeably uncomfortable. We can become especially nervous if the food is from an unknown source, if we aren’t sure of the ingredients, if we are traveling somewhere with much different food than we are accustomed to, or if allergens of concern could be in close proximity. Often times, you’ll find that we don’t have the same curiosity towards new, exotic food as you do.

We know that it sucks.

You know what makes it worse? Constant reminders.

“So, wait, you’re telling me that you’ve NEVER had lobster?! Oh man, that sucks!!!”

I am fully aware that it ‘sucks’. What are you trying to accomplish here? Feelings of guilt? Frustration? FOMO? It’s not as if I can use your remark as inspiration to seek solutions to my lobster-less life. There is no option for self-improvement here. Many of us have come to terms (reluctantly so) with the fact that we will never (ever) be able to eat lobster or oyster or Peanut Butter Cups or [insert allergen here], despite how much it ‘sucks’.

Although to be fair my body treats all my allergies as poisons, especially fish, hummus, smelly nuts such as peanut and the killer baked beans. So I’m actually feeling sorry you all have to eat that stuff. Yes I would like to have sushi but I can have it if I’m very very careful and at a vegan restaurant.

The allergy cards translated to Portuguese worked very well and I had no reaction from memory..

Food allergens warning, EU change will help


I love dimsum, but I always worry whats inside… luckily this is going to change… real soon

Sarah sent me a link to the new Food Standards Agency’s changes. From December 2014, all food businesses will need to provide information about the  allergenic ingredients used in food sold or provided by them.

There are 14 major allergens which need to be declared:

Cereals containing gluten namely wheat (such as spelt and Khorasan wheat), barley, rye and  oats
Crustaceans like prawns, crabs, lobster and crayfish etc.
Nuts namely almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts, pistachio, cashew,
Macadamia or Queensland nut.
Sulphur dioxide or sulphites (where added and is >10mg/kg in the finished product. Often found in dried fruit and wine)
Molluscs like clams, scallops, squid, mussels, oysters and snails etc.

How great will this be… another nice solution to add to the allergy cards.