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Not sure what to make of this. Be scared or brave. I guess its good to be aware this can happen – scarry for the family of the individual who suddenly has an allergic reaction who may not be familiar with allergies. Click here to read the article or an excerpt below.

The origin of a food allergy usually remains a mystery. Not so for an eight-year-old boy who received a blood transfusion unexpectedly brimming with antibodies against salmon and peanuts—two foods he had routinely consumed in the past. A few weeks after receiving transfusions, when he had a serious allergic reaction within 10 minutes of eating salmon and another after he ate a chocolate peanut butter cup, his doctors soon identified the source of the problem. Although transfusion-borne allergies are not unheard of, they are extremely rare.

“Allergies are so common in the population so we would anticipate that the rate of such events might be higher, and yet they have only been documented a few times in the literature,” says Julia Upton, an allergist at the Hospital for Sick Children in Toronto who wrote about this incident in theCanadian Medical Association Journal. In prior donor-linked allergy cases, a patient developed new allergies to foods, drugs or other allergens like grass following a transfusion from a donor who harbored such allergies. Fortunately, each time the allergies were short-lived and dissipated after several months because the patients did not produce the allergen antibodies themselves. With this patient, too, the allergies faded over several months.

“We’ve had two such cases reported to Canadian Blood Services in the past decade, and we distribute over a million blood components for transfusion every year,” says Robert Skeate, Canadian Blood Services’ associate medical director for eastern Canada. But even though the transference of allergen antibodies via transfusion is apparently rare, the principle behind it makes sense. Clinicians purposefully transfer antibodies to give patients protection against infections, so it is not surprising that other antibodies could be transferred and cause ripple effects, Upton says. Large amounts of immunoglobulin-E (IgE) antibodies remain in blood products even after storage of more than a month. Typically, fresh frozen plasma will contain the largest amount of the antibodies, followed by platelets and then red cells because all three blood components contain plasma, which can contain antibodies.

Still, multiple events must come together for a patient to have this rare allergic reaction. First, the blood donor must have high levels of IgE antibodies—those that react against allergens. Second, a substantial amount of blood product must be given to the patient. Then, in order to detect the new allergy, the patient would have to be exposed to the specific allergen the antibodies would react against within a few months of receiving the transfusion. That window is tight, because passively acquired antibodies will naturally fade after a few months and the transient allergy will disappear. IgE is estimated to have a half-life of just a few hours or days, but once it enters the body and binds to cells, it can remain detectable for weeks or months and cause allergic reactions.

Blood donors in the U.S. and Canada are not usually screened for allergies or asked to defer donation if they have a history of allergy. With this case, Canadian Blood Services officials traced the problematic blood product back to a donor with several allergies, checked to see if any more of that person’s blood was in the donor pool (it was not) and barred that person from making future donations. This incident provided “sufficient reason to think it may happen again in the future,” so Canadian Blood Services took this step as a precaution, Skeate says.

Typically, blood donors are only asked if they are currently experiencing any allergy symptoms at the time of donation (and asked not to donate if the answer is “yes”). That protocol makes sense, Upton says. Even if donors submitted to allergy blood tests, the results would not be definitive—they could pick up high levels of IgE antibodies but that person, or any recipients of their blood, may not have any actual reaction to the allergens in the real world. With that in mind, Upton and her co-authors are not calling for any changes in blood donation policy. “It would be very difficult to reduce the risk of such a rare reaction without substantial blood donor loss, and that’s one reason the policy is the way it is,” she says. Still, if doctors are on the lookout for the development of allergies after a blood transfusion, then the field will likely get a better sense of how common this effect is, she says.

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We eat these all the time. This is the first time I’ve seen a pot like this, not sure if it helps or is just something they use. Even she says her pita breads don’t always work – this is encouraging to hear as mine have hardly worked at all. I’ll try this recipe and technique – it can’t hurt… Actually I thought about it a bit more and I think the pan might help because using it doesn’t dry out both sides of the pita pocket – I’ll talk with my daughter who successfully made pita pockets in school.

Video 1 and 2

Pot – I cannot attest to the credibility of the pot seller, purchase at your own risk. I would suggest trying to find it locally rather than purchasing it online.

Here is another recipe or solution that I have never tried but I do know the stores sell Persian Wax products so I figure its worth archiving to try soon. The videographer has several other videos showing other techniques that interest me so I figure she is genuine. Please comment if you get a chance and let us know what you think. Here are the links:

Sugar Wax

Something sweet video

New items

Thought I should do a post that would identify things that I have changed so here you go. Happy cooking!

15 Jul 2017 – The Best Worcestershire Sauce
19 Nov 2015 – Royal Icing, How to make
13 Oct 2015 – Dehydrating Food, One World Kitchen, World Kitchen
9 Aug 2015 – Search for a dish
6 Jul 2015 – Mayonnaise and Ranch Dressing Alternatives
3 Jul 2015 – BC Tree Fruits
2 Jul 2015 – Kevin Dundon
20 Jun 2015 – David Lebovitz
16 Jun 2015 – Sea Salt Water Biscuits
15 Jun 2015 – Nigella Lawson
30 Mar 2015 – Freezing fruits, vegetables, other
25 Mar 2015 – College of Food, Agricultural, and Environmental Sciences
19 Mar 2015 – Persian Sugar Wax
19 Mar 2015 – Pita Bread or Pita Pockets
25 Feb 2015 – Lidia’s Italy

This is something that has interested me a great deal. I will continue to look for recipe combinations like this. I haven’t tried it because I’m currently on a very tight budget and cannot afford to buy the ingredients. My friend makes her own tea combinations so give it a try. Change the combination is you’re not happy. I expect creativity goes a long way to having a perfect cup of tea!

Ginger Turmeric Herbal Tea Blend
Ingredients
*Purchase organically-grown or wildharvested herbs whenever possible.
*Parts are measured by volume not weight.
2 parts true cinnamon chips
2 parts lemongrass
1 part ginger root
1 part turmeric root powder
1/2 part devil’s claw root
1/2 part lemon peel
Method
Measure the parts of each of the herbs listed and mix in a large bowl until well combined.
Grab your single serving tea carafe (this is my absolute favorite way to make a quick cup of loose leaf tea), tea infusers, and/or tea pots…and brew a cup! OR make a larger batch by adding 4 tablespoons of the herbal blend to a quart-size glass jar, fill the jar with just boiled water, steep for a few minutes, strain and enjoy. (Note: I get all of my loose leaf tea-making supplies online from Mountain Rose Herbs.)
This herbal tea blend will keep stored in a cool, dark place for approximately 6 months. (Note: I like to store all of my teas in glass jars with tight-fitting lids.)

http://www.theglobeandmail.com/life/food-and-wine/recipes/lamb-shoulder-chops-middle-eastern-style/article19510292/?cmpid=rss1

 

  • Ready time: 1 1/2 to 3 1/2 hours
  • Servings: 4

Lamb shoulder chops (Middle Eastern style)

4 lamb shoulder chops, about 6 oz each

Marinade:

1/4 cup pomegranate molasses, or reduce 1 1/2 cups pomegranate juice to 1/4 cup

1 tbsp ground ginger

1 tbsp ground coriander

2 tsp ground cinnamon

1 tbsp ground black pepper

1 tsp ground star anise

1 tsp ground cardamom

Method

Mix molasses and spices in a bowl. Brush marinade on shoulder chops and leave to marinate for 1 hour.

Preheat grill to 275 F. You may have to turn off two burners to achieve this low heat. Oil grill and add chops. Close lid and let cook for 1 hour for medium rare or 3 hours for a slow-cooked chop, turning once.

Remove from heat and serve with creamy green salsa and vegetable chips.

Vegan Mayonnaise

Author: Marla Hingley Prep time: 5 mins Total time: 5 mins Serves: 16
Using tofu creates a smooth and creamy mayonnaise
Ingredients
4 oz soft silken tofu, drained
2 tsp lemon juice
2 tsp GF Dijon mustard
¾ – 1 cup canola oil
Salt to taste
Instructions
Using a blender or immersion blender, combine tofu, lemon juice, and mustard. Blend until smooth.
With machine running, add oil in a very slow, thin stream (the slower and thinner the better – if not, you will find you mayo will start to separate as it sits in the fridge over time). Use enough oil until you get the thickness you want. Season to taste with salt.
Notes
Makes about 2 cups, and stores for about 10 days in fridge.

http://www.glutenfreeclub.com/vegan-mayonnaise/?inf_contact_key=42cf93725ebace32f8ba686c4553d531990827bae21e590209fafda028103ff8

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