The author of "Allergic Girl" told us how to navigate safely in a world in which food can cause
life threatening allergic reactions.
Sloane Miller had a close call when she ate nuts as a child.
"I remember looking at my grandmother and she was looking down at me and her face registered horror because my face had blown up - I was allergic," said Sloane
Sloane has had food allergies all her life, and though eating carries risks, she has embraced her condition, becoming a social worker and writing a book to help others who struggle with similar issues.
"Just because you have a restricted diet, does not mean you have a restricted life," said Sloane.
Instead, she's become a food sleuth and scrutinizes food labels at the grocery store.
"I read the labels every single time, because ingredients change," she said.
When dining out, she always tells the staff about her food allergies and to alert the chef.
"I'm allergic to all nuts, fish and shellfish," said Sloane.
Sloane finds more restaurants are catering to the needs of people with food allergies, but it's still important to ask lots of questions.
Questions such as, "what kind of oil do you use, do you know? Olive oil?" she asks.
She also advises to always carry medications in case of an emergency.
Sloane knows that living with food allergies means managing risk, not eliminating it.
"Bon Appetite," she exclaimed.
Sloane Miller had a close call when she ate nuts as a child.
"I remember looking at my grandmother and she was looking down at me and her face registered horror because my face had blown up - I was allergic," said Sloane
Sloane has had food allergies all her life, and though eating carries risks, she has embraced her condition, becoming a social worker and writing a book to help others who struggle with similar issues.
"Just because you have a restricted diet, does not mean you have a restricted life," said Sloane.
Instead, she's become a food sleuth and scrutinizes food labels at the grocery store.
"I read the labels every single time, because ingredients change," she said.
When dining out, she always tells the staff about her food allergies and to alert the chef.
"I'm allergic to all nuts, fish and shellfish," said Sloane.
Sloane finds more restaurants are catering to the needs of people with food allergies, but it's still important to ask lots of questions.
Questions such as, "what kind of oil do you use, do you know? Olive oil?" she asks.
She also advises to always carry medications in case of an emergency.
Sloane knows that living with food allergies means managing risk, not eliminating it.
"Bon Appetite," she exclaimed.
