According to the Food Allergy and Anaphylaxis Network, in the last five years the estimated number of Americans with food allergies has increased from 6 million to approximately 11 million. Although research continues, scientists have not yet discovered the reason for the increase.
Until more is known, those affected by food allergens must make dietary adjustments.
Every part of an allergy sufferer's day includes making decisions about what to eat, what not to eat and where to buy it.
While there are not any known grocery stores in the Madison area with aisles dedicated to those with food allergies, many now include an organic or natural products aisle.
Rick Girga, night manager for Copps, 3650 University Ave., said his store tries to carry items that might be appropriate for shoppers with food allergies.
\We have a natural foods section that contains foods without preservatives,"" he said. ""I've never really had a customer ask for allergy-free products, though.""
Some Madison-area restaurants are also doing their part to keep patrons happy and ensure return visits.
Silly Yak Bakery and Bread Barn, 7866 Mineral Point Rd., are passionate about providing their customers with allergen-free food.
""We specialize in gluten-free bread,"" said Adam Eggers of Silly Yak Bakery and Bread Barn.
""We changed the name from The Bread Barn to Silly Yak, which is a play on the word celiac, and Bread Barn.""
Matt Allgeier, head chef for Crave Restaurant in downtown Madison, said that as required by state, has a certified food manager on staff and is always conscious of the needs of its patrons. He will even substitute an ingredient in a dish at any time if he can do so while still retaining the original flavor.
""We will always share the ingredients of all the items on the menu with our customers,"" Allgeier said. ""If a customer has a particular allergy, we will go through the menu with them and let them know what they can and cannot eat. We have a customer who is allergic to gluten, which is in wheat. I have sat down with her and gone through every single item on the menu and now when she comes in she knows which items she can order.""
Allgeier stressed that communication between the patron and the server is critical to the patron's uneventful enjoyment of his or her meal. Stacy Stamberger, kitchen supervisor for Hawk's Restaurant, 425 State St., agrees.
""We will definitely make substitutions where we can,"" she said. ""People just need to let us know ahead of time.""
