Lindsey Ellerson, the newsletter editor for the Washington Area Celiac Sprue Support Group, wrote another terrific article for ABC about food allergies and celiac disease. In July, she wrote an article about Vanessa Maltin. In October, she wrote a Halloween article. The article, "Turkey Day Palate Pleasers for Those With Food Allergies, How to Avoid Feeling Alternative When Your Thanksgiving Menu Is Limited", was published today by ABC. Here is some great information from the article.

• "let go of your worries about hurting chef grandma's feelings"
• "But even the turkey, which may seem innocent to many, can pose a risk for those with food restrictions. The seasonings and broth used for basting, as well as the ingredients in the stuffing, sometimes contain one of the eight major allergens. To avoid allergen-laced processing solutions used to make the turkey more tender, look for a natural turkey instead of a basted turkey. Be aware that even a hormone-free or organic turkey can still contain additives, so read the lables carefully.
  Of course the preparation of the bird is also a factor for people with food limitations. While deep-fried and beer-can turkey seem to be popping up on the menu in many households, the peanut oil and beer used in the respective cooking processes can pose a risk for people with nut and gluten allergies. Sticking to basic ingredients -- olive oil and organic spices and seasonings that specify the use of any allergens -- is the safest option."
   
• "Since Thanksgiving is a time to express gratitude, focus on activities that will bring the family closer together. Dust off your Boggle game or volunteer at a homeless shelter for the afternoon."

Lindsey also provides a useful link that has many suggestions for Thanksgiving ideas for kids with food allergies.