Half a lifetime ago (he’s now 7), we learned that my son is allergic to peanuts.  At that time, it was overwhelming to me.  The learning curve is huge when dealing with a food allergy for the first time.  Grocery shopping suddenly took twice as long, as I had to read each and every ingredient on each and every label.  We had to learn to carry Epi-pens with us at all times, and know how to use them.  We had to come up with agreements with family, friends, and school, to be sure that our son would be kept safe while still allowing him to be a regular kid.

When it came time to travel, we didn’t let the allergy slow us down.  I learned, through message boards and websites, which restaurants are allergy-friendly:  ones that “get” food allergies and know how to avoid cross-contamination, ones that don’t use peanut oil, ones that are completely peanut-free, ones that have ingredient lists readily available in-store or online.  I recited my spiel to every host or hostess:  “We’d like a table for six, please, non-smoking, with two highchairs (yes, that’s the stage of life we were in), and could I please speak to the manager about my son’s food allergy?”

Shortly after the peanut allergy diagnosis, my toddler daughter was found to be allergic to eggs.  Believe it or not, the egg allergy was more difficult to manage.  You don’t realize how many things have egg in them until you can’t have eggs.  Thankfully, after a year, she had outgrown her allergy, and we were once again back to the somewhat more simple avoidance of peanuts (and other nuts, due to cross-contaminations possibilities).

We have now learned that our son will need to be on a very restrictive diet for a period of at least three months.  By very restrictive, I mean strict avoidance of the following:  milk, rice, soy, wheat, oat, barley, rye, beet sugar, chicken, pork, and a whole lot more.  We’re thankful that he still will have potatoes, corn, beef, turkey, and a host of fruits and vegetables on his safe list.  But it is going to be a difficult diet to follow.

Once again, it’s overwhelming to look at the list of “can’t-haves.”  We went to a specialized grocery store and came home with only a small bag full of baking and snack items that he’ll be able to have.  I’m researching recipes and flour substitutes to find things that he can eat and will also taste good.

It also has me thinking about what will happen to our travels.  Will we just stay home for three months, or will we attempt to escape cabin fever and possibly find ourselves in a restaurant?  Probably a little of both, and if we do go out, it’s going to take a lot more planning and preparation on my part–finding ingredient lists, calling ahead to restaurants, and being sure that we’ll be able to find things my son can eat.

We’re hoping that most of these restrictions are temporary and that we can narrow down the problem foods to one or two.  In that respect, we have it much easier than the families who are dealing with lifelong multiple food allergies.  After a while, it will get to be second nature, just as the peanut precautions have been for three and a half years now.

I guess it comes down to doing what we love to do, and finding ways to make it workable.  Traveling with kids is always an adventure, and this just makes it a little more interesting.

Do you or your family members have food allergies?  How do you handle them while on the road?  I’d appreciate any comments or advice.

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