Driving my Mini Cooper convertible with the top down on a beautiful Spring day in Georgia.

Some foods may trigger pollen allergy sympotoms

Spring is here a bit early this year. Personally, I’m not complaining because I love driving my Mini Cooper convertible with the top down. But for some, this early record-breaking warm weather, has caused trees, flowers and other plants to bloom earlier than usual and triggered their allergies—Atlanta experienced a record-high pollen count of just under 9,400 last week. And, with this year’s allergy season projected to be lengthy and more severe than ever, runny noses, itchy eyes and ringing ears will be aggravating everyone longer.

If you have pollen allergies, you may not be aware that some foods might trigger your symptoms. In fact, up to 70% of the more than 60 million American nasal allergy sufferers experience cross-reactions after eating certain foods. In most instances, it’s fresh fruit, certain seeds and nuts, and raw, uncooked vegetables that cause the reactions.

Have you ever noticed that your throat becomes itchy or tingly after eating an apple or celery? Or that the roof of your mouth is scratchy? Or that your eyes are watery or itchy?

This reaction, which can happen immediately or more than an hour later, is called Oral Allergy Syndrome (OAS). This cross-reactivity happens when the immune system confuses the proteins in the food with the protein in the pollen and causes an allergic reaction or makes your symptoms worse. This can happen any time of the year, but is most prevalent during pollen season.

Which foods should you avoid?

It depends on your pollen allergy, but most of the foods that cause a pollen-like allergic reaction are usually consumed in the fresh or raw state. Cooking the food changes its composition, so it may also change the properties that trigger a reaction, making it edible and non-reactive for you.

If you’re allergic to Birch Pollen, you should avoid:

If you’re allergic to Ragweed pollen, avoid:

If you’re allergic to Grasses, avoid:

If you’re allergic to Mugwort pollen, avoid:

Some hay fever/pollen allergy sufferers are lucky not to experience adverse reactions from any or all of these foods. However, with any food, always pay attention to what you’re eating and how it makes you feel, especially during pollen season.

• Who is making these requests and why are they increasing
• Different dietary needs, from food allergies and intolerances to medical conditions and personal preference
• Legal reasons to be concerned about meeting these needs
• When do these “pesky” attendees positively impact your business
• Managing costs

IIN MEGA Conference provides a slew of speakers teaching about different dietary practices

I’m in sunny Southern California this weekend to attend the Integrative Nutritions MEGA Conference. A 2009 graduate of the program, I’ll be connecting with about 5,000 other health coaches/healthy eating champions who are also IIN graduates. As with all the my classes in New York, the energy in the room will be crazy fun and empowering.

One of the best parts of the IIN comprehensive nutrition practicum is that it provides perspective. Eating is an individual thing—not one diet is good for everyone. The line-up of speakers this weekend validates that by providing us experts on eating and food:

• Mark Sisson {primal and Paleo viewpoint}
• Geneen Roth {emotional eating expert}
• David Wolfe {world authority on raw foods}
• Julia Ross {food and mood}
• Paul Pitchford {whole foods nutrition}
• John Robbins {healthy eating, sustainability, peace and well-being}

I’m excited for all the new connections I’ll make this weekend and to learning from these world experts.

Cooking Class Customized For the Attendees.

Are you adjusting to an allergen-free or gluten-free lifestyle? Have you been recently diagnosed with a medical condition that requires a new diet? Are you hosting a party and want your friends with allergies to enjoy your food too?

Most importantly, are you looking for something good to eat that meets your dietary needs and those of your family and friends?

There’s a class for that! On March 21, 2012 at The Cook’s Warehouse in Decatur, Tracy Stuckrath, an event planner with food allergies, will be teaching “Cooking with Food Allergies” class.

In class, you’ll not only enjoy a delicious four-course meal that meets the needs of everyone in class, including you, but you’ll also learn how to recognize, shop for, and prepare the food that will keep you, your family and friends safe, healthy, and satisfied.

Cost to attend is $45 per person. Advance registration is recommended so Tracy can plan a menu that meets everyone’s needs.

More than 160 foods are known to cause allergic reactions, but eight foods that cause more than any other.

Food-related diseases are on the rise, with approximately 45% of your attendees likely to have one or more of them. The 2008 Americans with Disabilities Act Amendment Act protects some and prohibits discrimination on the basis of having to eat a certain way. On March 8, at Exhibitor 2012, Tracy Stuckrath, CSEP, CMM, CHC, an event professional with food allergies, will help you understand:

• Who is making these requests and why are they increasing
• Different dietary needs, from food allergies and intolerances to medical conditions and personal preference
• Legal reasons to be concerned about meeting these needs
• When do these “pesky” attendees positively impact your business
• Managing cost while meeting the needs

"I Can't Eat That!" class at GaMPI MEC conference

The Georgia Chapter of Meeting Professionals International (GaMPI) is hosting its annual Meetings Exploration Conference (MEC) February 22-24, 2012 at the Atlanta Convention Center at AmericasMart in downtown Atlanta.  As the “Heart & Soul of Meetings” in the Southeast, the MEC attracts 700 to 800 meeting planners and suppliers from across the country. The education sessions are top notch presented by speakers, including Tracy Stuckrath, CSEP, CMM, CHC, with many years experience. The exhibit hall has various exhibitors all waiting for you to learn about their products and services.

Do you often wonder whether the event attendees who ask for special meals are just picky eaters or on one of the latest fad diets? You’re not alone. There are millions of people who have chosen to follow a specific diet or just don’t like a specific food (I personally dislike cucumbers and melons), but there are millions of others who have food allergies, celiac disease, heart disease or another disease that requires them to eat a specific way to stay safe and healthy. At Catersource 2012 in Las Vegas, Tracy will be discussing the various dietary needs and how to manage them successfully when planning menus and serving guests.

MeetingsPodcast from PCMA2012 – Show 206

Asking attendees for their dietary needs in event registration can help manage F&B costs

Being an event planner with food allergies can be a blessing and a curse.

As a food allergic person, I want to be able to eat safely at events. I’ve come to feel that if I pay to attend an event that includes food, there should be something for me that not only meets my dietary needs, but also tastes good and is worth eating. However, I also don’t want to be a burden or added expense, because feeding me should not be the focus.

As a planner, I understand the intricate details that go into creating and executing an event while ensuring everyone’s needs are met, especially when it comes to planning menus. Sometimes it’s not so easy. Sometimes, however, it’s heaven when you find that venue, caterer or chef that gets it.

For those with these needs, you may not be aware that there are probably at least 20 steps and/or people between you and the plate that is being served to you at any one meal. Even with that many steps, it doesn’t have to be that hard.

It all starts with asking the right questions upfront. Do you have any dietary needs that we need to help you manage while you’re attending our event and that will make your experience more enjoyable?

Last year, in the process of registering for an event hosted by a local Atlanta organization of which I’m a member, I came upon its “Alternative Meal Options” section. I thought, “Great, they are asking about my dietary needs.” That is until I read the sentence describing the options.

You have no idea how mad I was. I wanted to revoke my membership on the spot. Although I didn’t, I elected not to attend the conference. Instead, I’ve inquired about being on the planning committee, although I’ve not heard from them yet.

Why discriminate against a group of people attending your event just because they need to eat a specific way? Will you give me a discount on the registration fee because you are not feeding me and meals come with the registration? How do you want me to make my own accommodations – call the venue? As a planner, I wouldn’t want to be the one that sends people directly to the chef or catering manager – imagine how many people would be calling individually!

On the flip side is my experience with a more recent convention. I’ve been hearing for years how great the Professional Convention Management Association’s (PCMA) annual Convening Leaders conference is. With state-of-the-art educational formats and networking with thousands of meeting and event industry colleagues, I finally decided to try it out.

And, I have to say; my first experience with the convention—its registration form—was a nice surprise and a good intro to what I hope will be a great experience and live up to what I’ve been hearing.

Why the registration form you ask? They not only asked if attendees have dietary needs, but they directly address the Americans with Disabilities (ADA) needs, dietary restrictions and state they will follow up to discuss specific requirements.

Not only is it professional, it’s personal and detailed.

And just as I was thinking that I had not heard from them (believe me once I saw “PCMA will contact you to discuss specific requirements” I was expecting it), I got a call from PCMA wanting to clarify my needs.

When I provided them with a specially designed card that details my specific dietary needs, I was sent a reply e-mail that addressed me peronsally: We have noted the following on your registration record – Gluten-Free/Allergic to yeast, sugar, vinegar, dairy, buckwheat, pork, mushrooms, cucumbers, soy, molasses, agave, coffee, alcohol. They acknowledge everything I sent them. Love it!

As I continue to develop Thrive! and Event Nutrition, I’m always looking at ways to improve the steps necessary to ensure an attendee’s experience at an event is top-notch, especially when it comes to meeting their dietary needs. PCMA has already set the bar for my expectations and I look forward to seeing the end product!