At Allergy Free Table, LLC, we are committed to help educate those who have food allergies and gluten intolerances, and those who are involved with individuals with food allergies and food intolerances through our Website, books, and online courses. Our books, Food Allergies & Schools: Pocket Guide for Educators, Food Allergies & Grandchildren: Pocket Guide for Grandparents and Food Allergies & Children: Pocket Guide for Parents are sold in the USA and Europe.

We offer online courses for restaurants, students of culinary arts, food science, home economics, nutrition, and employees in the food service industry. Our advanced course is approved by the American Culinary Federation for 15 continuing education hours and developed in partnership with KP Education Systems.

In recent years, the number of children with food allergies has gone up dramatically. Of school aged children approximately 1 in 25 have food allergies according to a clinical report from the American Academy of Pediatrics. Not only have peanut allergies, tree nut allergies, and dairy allergies (milk allergies) increased but there are other foods that commonly cause an allergic reaction. The top eight also include soy, fish, shellfish, wheat, and eggs. Another fast rising allergen is sesame. The danger from eating a food allergen is due to a reaction called anaphylaxis, which is severe and life threatening. Anaphylaxis symptoms can be varied and multiple, for example constricted airway and drop in blood pressure or hives and vomiting. All reactions can be sudden and unpredictable. These reactions result in over 9,500 hospitalizations per year, with many reactions occurring at school.