Post by Admin on Jun 27, 2015 16:39:33 GMT -4
Celebrity chef and restaurant owner Ming Tsai understands the dining-out challenges of those with severe food allergies. So he takes care to ensure their safety. Read on to learn how he does it and why his mission is deeply personal...
Ming Tsai got a shock in 2003 when his 3-year-old son, David, was diagnosed with seven food allergies – to soy, shellfish, peanuts, tree nuts, dairy, wheat and eggs. As a seasoned chef and the author of five cookbooks, Tsai knew that many people with food allergies are at risk for anaphylaxis, a serious allergic reaction that requires immediate action with an injection.
About 15 million Americans have food allergies, according to Food Allergy Research & Education (FARE), and the condition is on the rise. Food allergies increased by 50% among children between 1997 and 2011, according to the Centers for Disease Control and Prevention (CDC).
Typical symptoms include difficulty breathing, hives, swelling of the face or other parts of their body, abdominal pain and dizziness. Anaphylaxis can be deadly without immediate treatment.
“An [auto-injector] saved my son’s life,” Tsai says. “There’s nothing worse than your child going through anaphylaxis.”
To promote a safer dining environment, Tsai worked with the Massachusetts legislature for five years to help write a restaurant-awareness bill, which was signed into law in 2010. This legislation, the first of its kind in the United States, requires local restaurants to comply with simple food allergy awareness guidelines.
Today Tsai, the 2002 winner of the James Beard Foundation Best Chef Northeast award and host of the two-time Emmy-nominated public television series “Simply Ming,” also works as a national spokesman for FARE to encourage restaurants nationwide to adopt allergy safety systems.
In this exclusive Lifescript interview, Tsai offers advice on how those with food allergies can best navigate dining out and explains what he’s learned from his son’s diagnosis.
Your interest in food allergies predates your son’s diagnosis. How did that come about?
I opened my restaurants before my wife and I had children and saw firsthand how customers with food allergies struggled [when they eat out]. Some people forget to mention their allergies when they place an order, or don’t want to make a big deal.
As a chef, I wanted all of my customers to have an enjoyable dining experience, and I realized the importance of restaurants addressing food allergies.
How did you address them?
In 1998, when I opened my first restaurant, Blue Ginger, in Wellesley, Mass., I developed the “Food Allergy Reference Book.” The three-ring binder lists every recipe we serve, notes every ingredient and [cross-references] processed ingredients. I refer to it as the bible for my restaurants and encourage others to create their own [versions] to keep allergic diners safe.
In my restaurants, all of the major allergens in a dish are highlighted so that when a diner with a specific allergy comes in and wants to order butterfish, for example, we can confidently tell them whether or not they can eat that entrée. We can also modify the dish according [to their needs] or help them select other menu options. Instructions for the food allergy book and a template are available on my website.
What’s been the impact of the Massachusetts law on the state’s restaurants?
Since 2010, when the law was passed, [local] restaurants have been required to display a food allergy awareness poster, developed by FARE, in the staff area. They also must include a notice on menus and menu boards that reads, “Before placing your order, please inform your server if a person in your party has a food allergy.”
The law also [requires] food-allergy training for certified food-protection managers. A video and training manual are available, as is allergen awareness training.
Are other states on board this type of legislation?
Rhode Island passed a similar bill in 2013 and other states are considering legislation. We would love to see every state adopt it. Some restaurants and [venues] such as Disney are excellent about accommodating guests with food allergies.
Until laws are adopted in every state, I encourage guests with food allergies to be proactive and to speak to restaurant managers about their special dietary restrictions before placing an order. Or call the restaurant a day in advance and ask what accommodations they can make for food allergies.
How did you discover your son had food allergies?
David had bad eczema as a child, which can be a sign of food allergies. When he was 3, he had a severe allergic reaction to peanuts. His pediatrician tested him and we learned he was allergic to soy, shellfish, peanuts, tree nuts, dairy, wheat and eggs.
How did you handle your son’s food allergies?
We were always vigilant and had [auto-injectors] close by. When we traveled, we’d take a small burner and a cooler filled with food and I’d cook for David in our hotel room.
We trained his caregivers and the parents of David’s friends to use the EpiPen [auto-injector], and also taught David how to ask about what was in a dish before he ate any of it. Even taking those precautions, there were times when my wife and I felt anxious.
When David was 5, he was at a birthday party and was given whole milk instead of rice milk. He went into anaphylactic shock and we had to use his EpiPen. It was all very scary.
I remember going to one restaurant when he was younger and asking for a simple menu substitution because of David’s allergies. The manager said he would rather not serve us. That not only made me mad, it further motivated me to raise awareness of the seriousness of food allergies.
How do you maintain your own health?
I’m a firm believer in preventative medicine and realize the importance of building a strong immune system. There are certain foods, such as maitake mushrooms, which are high in antioxidants and considered to be a super food in China. I incorporate them into my daily diet. I even developed a coffee blend with Rao’s Coffee House that includes maitake mushrooms.
Most food that I cook and eat is inherently healthy. The Chinese diet is a fairly healthy style of eating when you consider the typical [ratio] of protein to vegetables to starch. I limit my intake of sugar and processed foods and I typically start my day off with an energy shake: I combine ingredients such as chia seeds, acai berries, spinach and wine grapes.
What is your advice for allergy-prone people who like Chinese food?
Lots of Asian restaurants no longer use peanut oil, but it’s still important to call in advance and talk to the manager about food allergies. I’ve developed recipes such as Chicken Patties in Lettuce Cups for those who are allergic to wheat, and also a peanut-free Cilantro Pad Thai.
You say your son’s allergies are gone. How was that accomplished?
We took David to see a board-certified nutrition and health coach in Lexington, Mass. [She] developed the Allergy Release Technique and has had great success curing people with food allergies.
[Editor’s note: Allergy Release Technique, or ART, claims to build and strengthen the body’s immune system.]
David saw her once a week for five years, from ages 5 to 10. By using kinesiology and an energy-balancing [program] called Nambudripad’s Allergy Elimination Techniques, she slowly helped him reintroduce foods to [his] diet.
In addition to your work for FARE, what other charitable work are you involved with?
I work with Family Reach, a wonderful charity that provides financial relief and support for families nationwide that have a child undergoing cancer treatment. When a child is undergoing cancer treatments, often one of the parents has to leave their job to care for them, and those lost wages and medical expenses can bankrupt a family.
Five years ago, Family Reach’s development director called me about a young woman dying of bone cancer. One of her wishes was to meet me and have me cook for her. When she came into my restaurant with her family, I was humbled by the love that I saw around that table.
I’ve done several cooking demonstrations where I’ve taught families who have a loved one with cancer how to cook healthy, simple and affordable meals.
For more information and expert advice, visit Lifescript’s Allergy Health Center and Anaphylaxis Health Center.
What’s Your Anaphylaxis IQ?
Anaphylaxis is a severe, life-threatening allergic reaction, which many people know nothing about. But once you’ve experienced it, you won’t soon forget it. Which foods can cause it? What are the symptoms? How can you prevent it? Take the quiz to find out how much you really know about anaphylaxis.
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