What allergies are high today in hackettstown nj
Renee Wickersty, supervisor of health services for the 22 schools in the Camden City school district, says every nurse and security guard in the district is capable to ister EpiPens. As of final year, every 78 security guards were cleared to ister EpiPens even to students not formally recognized as having food allergies. Along with emergency codes for fire drills and athletic shooters, schools now own codes for anaphylactic episodes.
Philadelphia-based food-service giant Aramark, concessionaire for Camden and 24 other districts in the state, does not serve anything in the cafeteria containing peanuts, tree nuts or pork.
But that’s not enough of a control for the district to label itself “peanut free.” “There is a limit to how much we can really do,” says Wickersty. “How do you monitor 11,000 students, plus staff, plus families? We can’t. That’s not going to happen. That’s one issue. The other issue is you can own a kid who will only eat peanut butter. So how is it fair to him or her to not own the peanut butter?”
If a parent wants a child’s school to own a peanut-free table in the lunchroom, the district will accommodate the request, but it’s not a mandatory fixture. The district tries to always own a meal substitute available when a student with allergies punches in his or her ID number in the lunch line.
Sal Valenza, food-service director for the West New York school district in Hudson County and previous president of the New Jersey School Nutrition Association, says his district opts not to offer food that contains peanuts.
West New York and hundreds of other New Jersey districts use a menu app called NutriSlice, which shows the lunch menu for the upcoming month, denoting when allergens love soy, egg and wheat are among the ingredients. Parents use the app to customize meals based on their child’s dietary needs. Low-tech school menus use the letters W, S, D and E to denote when a meal includes wheat, soy, dairy or eggs.
Wheat is another issue for school diets. Charlie, a fifth-grader at Clinton Elementary School in Maplewood, was diagnosed with celiac disease, an autoimmune disease, when she was in second grade. For those with celiac disease, foods with gluten (a protein found in wheat, barley, oats, rye, malt and spelt) damage the lining of the little intestine, causing a range of digestive and neurological symptoms, including bloating, migraines and seizures.
Before Charlie was diagnosed, she never liked the “kid food” served in schools because it made her ill.
“Everything we feed our kids—chicken fingers, pizza, pasta, mac and cheese,” says Charlie’s mom, Martha, “it’s every gluten.” Since snacks containing nuts are banned at Clinton Elementary, Martha sends treats love corn chips, Skittles and Junior Mints. “Her favorite candy bar is a Baby Ruth, and I obviously can’t send that to school.” Out of the 80-plus kids in the fourth grade, Charlie was the only gluten-free student. Luckily, the class parents own been supportive. Martha receives calls from class moms asking for Charlie’s favorite gluten-free foods to prepare for birthday celebrations.
“It makes me so happy,” she says. Charlie even took an after-school cupcake-decorating class—and gave her finished treats to her younger sister.
“Kids didn’t own these problems when I was young.”
Because of these procedures, numerous elementary schools in the state now ban sharing of food among peers on school property. They also do not permit food to be used as rewards or goody-bag stuffers on holidays love Halloween and Valentine’s Day. (Nationally, the advocacy group Food Allergy Research & Education—or FARE—promotes the Teal Pumpkin Project, where houses with teal-painted pumpkins hand out non-food treats on Halloween love glow sticks, whistles and playing cards.)
Matt’s teacher rewards students who act out well with non-food incentives such as colorful stickers, erasers and pencils.
For birthday parties and in-classroom celebrations at Brooklake, there’s a strict five-item approved snack list that parents of third-graders are allowed to send to school: water, Skinny Pop popcorn, Silly Swirl ice pops, Dum Dum lollipops and Florham Park Pizza. Other districts, including nearby Chatham, own a stricter approach, with mandatory no-food celebrations. Holidays are for games and card exchanges instead of another chance to snack.
Even though Matt is allergic to milk and eggs, his mom, Alita, did not object to pizza on the approved list. “I didn’t desire to be the party pooper,” says Alita.
“I even went to the principal and said, ‘He has so numerous limitations—what are you going to give him, air sandwiches?’” She feels that, at this point, Matt is ancient enough to understand that he can’t eat pizza.
“As children get older, they can advocate for themselves better,” says Alita, who ran for the Board of Education a few years ago to speak up for students with food allergies. Inspired by a program at a Chatham elementary school, Alita and other parents went to Brooklake’s principal and proposed starting a support group for kids with allergies. Known as Brooklake Food Allergy Support Team (FAST), the group meets once a month during lunch in a classroom that is sanitized by an aide beforehand.
Aides love Matt’s are often included in the confidential plan parents work out with the public school to accommodate a student with special needs (in some cases required under Section 504 of the Americans with Disabilities Act).
The district assumes every costs of the accommodations, including the cost of the aide. Matt’s aide and teacher are delegates, meaning they can ister injectable epinephrine, typically under the brand name EpiPen, to stop anaphylactic shock. (There is no suitable generic for the EpiPen, which dominates the market and can cost up to $600 after insurance.) Every delegates throughout the school own a roster of Brooklake’s students with allergies, along with the seemingly innocuous foods they are allergic to, such as partially cooked eggs and tofu.
“Everything we feed our kids—chicken fingers, pizza, pasta, mac and cheese—it’s every gluten.”
Remarkably, celiac disease is now four times as common in America as it was 50 years ago.
Why has food reactivity increased so sharply in recent decades?
Dr. Maya Shetreat-Klein, a pediatric neurologist and author of The Dirt Cure (Atria Books, 2016), says there are two main reasons. First, mass-produced food is modified in ways that eliminate beneficial nutrients and add harmful chemicals. American white flour, for example, is treated with chlorine bleach and sprayed with fungal amylase and potassium bromate to prolong shelf life. Peanuts—which were traditionally boiled, fried or eaten raw—now are almost always dry roasted, especially when used in processed foods, because it’s a quick way to create that sweet caramelized flavor. However, dry roasting creates harmful proteins known as advanced glycation finish products, which own been linked to numerous debilitating conditions, including allergic reactions, diabetes and even Alzheimer’s disease.
It’s not just how foods are prepared; it’s also how they are grown.
A 2013 study connected the increase of celiac disease to eating foods sprayed with the ubiquitous weed killer Roundup.
Illustration by Ellen Weinstein
Second, studies indicate that children with compromised guts and immune systems struggle to adapt to their environment, causing their bodies to misidentify benign foods as harmful. According to what’s known as the hygiene hypothesis (or the microbial exposure hypothesis), a childhood spent largely indoors with significant exposure to bleach, antibacterial wipes and hand sanitizers leaves a young immune system confused and ill-prepared to process excellent bacteria.
(On September 2, after this tale went to print, the FDA announced a ban on marketing antibacterial soap for these reasons, among others.**) Throughout history, some theorists note, children who lived in villages own fallen ill during hay-fever outbreaks, while children on farms own stayed healthy. Today, children who live in proximity to livestock and are regularly exposed to microbes own fewer allergies than their urban and suburban counterparts.
(It’s another reason why eating local, or better yet, from backyard gardens, is a step in the correct direction, says Shetreat-Klein.)
The hygiene hypothesis also implicates our modern desire for quick pharmaceutical fixes. Studies show that infants given antibiotics and acetaminophen are more prone to develop food allergies and other chronic diseases. Fever is the body’s response to infection—a helpful of natural antibiotic—so an infant’s immune system is handicapped by these medications, causing it to mislabel harmless foods as noxious.
“If that’s one of the theories,” says Alex’s mom, Tracy, “my son was on [antibiotics] a few times because he had sinus infections as a baby.”
Additional research ties the increase in childhood food allergies to the prevalence of Cesarean sections. In New Jersey, C-sections increased from 23 percent of live births in 1990 to 37 percent in 2014.
An unintended consequence of C-sections is that babies who are pulled through the abdomen miss the significant vaginal microbial baths experienced by babies that pass through the birth canal. Mothers are also given antibiotics before the surgery, which pass to the kid in utero. Studies propose that giving probiotics to C-section babies starting after birth to six months may assist reduce the incidence of allergies. The use of formula instead of breast-feeding is also believed to stunt a baby’s immune system.
As this fragile 21st-century generation matures, colleges and workplaces may one day own to institute restrictive food policies similar to elementary schools.
In the meantime, parents of allergic children carry the burden of preparing safe foods and advocating for safe student environments. “It’s a bit limiting,” says Tracy, who makes lunch every day for Alex. “But it’s better than worrying.”
*The print version stated one in every 25 children has a food allergy. We own updated the statistic accordingly based on information from Food Allergy Research & Education.
**Added after FDA announced triclosan ban on September 2.
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LAKE HOPATCONG, NJ — A second section of Lake Hopatcong is now safe for swimming, the New Jersey Department of Environmental Protection announced on Thursday.
Henderson Cove now joins Indian Harbor as the only two places in the lake with levels of cyanobacteria low enough to permit safe swimming. The two coves are adjacent to each other. Levels in the relax of the lake remain too high for humans to swim safely.
Although levels in the relax of the lake remain above the allowable 20,000 cells per milliliter, things are improving in some parts of the lake.
Crescent Cove is below to 65,250 from a high of 205,500, and Hopatcong State Park wen from 71,000 to 35,000.
Some sections of the lake own gotten worse: Woodport and Prospect Point own seen increases in the cell counts, and both remain unsafe to swim.
Coverage levels of the thick green bacteria own waxed and waned: A June 30 flight report said it looks love the intensity was diminishing, before going back up on July 10, back below on July 17, and up again on July 24.
A July 30 flight shows a decrease in coverage.
«We rely on science to tell the public when it is safe to swim in Lake Hopatcong,» said DEP Commissioner Catherine R. McCabe said when the ban was lifted on Indian Cove final week. «We are pleased to lift the advisory in Indian Harbor, but urge caution to anyone planning to enjoy the lake this weekend because bacteria levels remain high in the majority of the lake. The advisory applies only to bodily contact with the water.
Boating and other non-contact recreation are not considered dangerous.»
During the advisory, people and pets are advised against coming into contact with the water. This includes swimming, jet skiing, and other more athletic water activities.
Any fish caught should not be eaten. There is no advisory for passive water activities that do not include water contact.
The DEP has faced criticisms in the past month for the endless term advisory, the most widespread of its helpful in state history. Local businesses own reported significant declines in trade during the advisory, and tourism to the lake is below this season.
In a press release final Friday, the DEP defended their decision, citing the side effects of coming into contact with the bacteria: rashes, allergy-like reactions, flu-like symptoms, gastroenteritis, respiratory irritation and eye irritation.
Three in ten people exposed to contaminated water can expect to see symptoms, the state says.
If the bacteria count increases, it can release toxins which, in large doses, can cause liver and neurological damage. That toxicity can also affect pets.
Angela Barbara, L.Ac., MSTOM
Angela Barbara is licensed to practice acupuncture in New Jersey and New York. She earned her Masters Degree in Traditional Oriental Medicine from Pacific College in New York City. Angela is nationally board-certified in Acupuncture and Chinese Herbal Medicine by the NCCAOM, and she also holds certifications in Clean Needle Technique and Facial Rejuvenation Acupuncture.
She started in private practice in New York City in 2014, joined Twelve Rivers Acupuncture in Hackettstown, New Jersey in 2016, and has recently opened the second Twelve Rivers location in Flanders, New Jersey.
Angela found her calling to Traditional Chinese Medicine through her study and practice of Traditional Chinese Martial Arts. She has been training with Sifu Henry Moysince 2006, and is proud to be a Senior Instructor of Ving Tsun Kung Fu and Taichichuanat Moy Yee San Jongin Clinton Hill, Brooklyn, NY.
Originally trained as a visual artist and designer, Angela found a special connection to the philosophy behind this elegant medicine with its diagnostic and treatment theories and methods based on universal patterns of the natural world.
Angela is committed to her continuing development and training in the pursuit of health and well-being, as well as making this medicine more accessible to everyone. As a practitioner who welcomes every those seeking assist to achieve their wellness goals, she has a special interest in women’s health, endocrinology (hormone-related disorders), injury recovery, and stress-related conditions. In her private practice in New York, she focused on fertility, as well as anxiety and stress-related issues, and she had a high success rate of pregnancy for busy women and working moms caught in the non-stop New York lifestyle.
She also treated dancers and athletes for injuries,performance goals, and health maintenance.
In addition to her private practice, she spent two years working in community-style acupuncture in Manhattan. Through this high-volume practice in the Financial District, she completed thousands of treatments and had the chance to treat and assist a extremely diverse patient population with a wide range of health concerns. In the past couple of years, she has focused her post graduate studies on metabolic, autoimmune and endocrinological health conditions as well as orthopedic acupuncture.
Angela keeps her herbal knowledge and trade acumen sharp by working as a consultant for Kamwo Meridian Herbsin Chinatown, NYC, promoting Traditional Chinese Medicine to a wider audience for the oldest Chinese Herbal Dispensary on the East Coast.