34 minutes | Apr 21, 2021

Ep. 62: Eating Baked, Roasted, or Raw - Food Allergen Must-Knows (Part 1)

This is Part 1 of a two-part series exploring when it is time to consume allergens from the perspectives of registered dieticians and board-certified allergists. Have you heard of the egg or milk ladder? Do you know the difference between the amount of milk allergen baked in a muffin versus a cup of milk? Listen and learn today with FAACT!We kick off this fascinating series with two experts in the area of diet and food allergies - Marion Groetch, MS, RDN, Director of Nutrition Services at the Elliot and Roslyn Jaffe Food Allergy Institute, and Assistant Professor of Pediatrics Division of Allergy & Immunology at the Icahn School of Medicine at Mount Sinai and Carina Venter Ph.D., RD, Associate Professor of Pediatrics, Section of Allergy & Immunology at the University of Colorado Denver School of Medicine, Children’s Hospital Colorado.To keep you in the know, here are a few links to topics mentioned in the podcast:INDANA - The International Network for Diet and Nutrition in AllergyMilk Ladder* NOTE: always speak to your doctor before changing your diet or that of someone you care for.Egg Ladder * NOTE: always speak to your doctor before changing your diet or that of someone you care for."Practical Challenges and Considerations for Early Introduction of Potential Food Allergens for Prevention of Food Allergy" Research Paper You can find the FAACT Roundtable Podcast on Pandora, Apple Podcast, Spotify, Google Podcast, Stitcher,  iHeart Radio, Podcast Chaser, Deezer, and Listen Notes.Visit us at www.FoodAllergyAwareness.org and follow us on Facebook, Twitter, Instagram, LinkedIn, Pinterest, and YouTube. Contact us directly via Email.Sponsored by:  DBV Technologies Please note that today's guests were not sponsored by DBV Technologies or compensated in any way by the sponsor to participate in this specific podcast.
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