Latest news with #allergicreaction
News.com.au
15 hours ago
- Health
- News.com.au
Two-year-old boy dies after horrific wasp attack in Thailand
A two-year-old boy has died after being stung to death by a swarm of angry wasps. Narathip, also known as Akhin, was bike riding with a group of friends near an abandoned rice mill in Nakhon Ratchasima, in northeastern Thailand, on Saturday when they ventured too close to a hanging wasp nest under a metal structure in the yard. The group quickly fled the yard, but Narathip - left behind by his friends - fell off his bike and was swarmed by the territorial insects. His father, who was alerted to the attack by the other children, braved the wasps to rescue his son, who was found lying on the ground. Narathip was rushed to Bua Yai Hospital but succumbed to his injuries six hours later. According to doctors, Narathip's cause of death was due to a severe allergic reaction as the stings had caused a rapid heart rate, acute kidney failure and cardiac system failure. His father, who was also stung during the rescue, remains in a critical condition. Local authorities confirmed exterminators were later sent to destroy the nest. 'Since the incident, I've received more than 10 calls to destroy wasp nests and we've already co-ordinated with rescuers to remove four of them,' Provincial Council member Pitakpong Sirisak said. 'I urge residents to carefully check their homes as well as nearby trees and electric poles for wasp nests. 'If you spot a newly made nest, destroy it right away. 'But if it's already fully developed, don't risk it and just report it to the authorities for safe removal.' Wasp stings can be fatal by causing an extreme reaction and organ failure due to the toxins. Those who are allergic to the toxins can go in to anaphylactic shock – causing airway swelling and cardiac arrest. According to the University of Melbourne, 27 people have died between 2000 and 2013 due to wasp and bee stings in Australia.
CNA
5 days ago
- Health
- CNA
'Playing Russian roulette every time I eat': What living with allergies is like in Singapore
In February this year, a typical day for Ms Teo Ying Ying turned into a distressing hospital visit and a confronting new chapter of her life. The 27 - year-old music teacher had enjoyed her favourite Indian rojak for both lunch and dinner, ending the day with a bowl of her mother's herbal soup. It wasn't long before her eyes started to itch and water uncomfortably. Then, she began sneezing uncontrollably, broke out in hives and struggled to breathe. She had never experienced an episode like this. She was rushed to the hospital, where doctors found that her oxygen levels had fallen to 93 per cent, a level where medical evaluation is advised. She was given an injection of epinephrine, administered steroids and placed on oxygen to stabilise her condition. Epinephrine, also known as adrenaline, is the first-line emergency treatment for severe and immediate allergic reactions such as anaphylaxis, which can affect breathing and blood circulation. Doctors told Ms Teo that she was most likely having an allergic reaction, but they were unsure of what caused it and advised her to carry an EpiPen until she could be tested for the condition. An EpiPen is an emergency injection that delivers adrenaline to stop a severe allergic reaction. Ms Teo said that in those initial months before she was tested, she was filled with anxiety and uncertainty, sticking to eating food she knew would not trigger a reaction. She said she carried her EpiPen with her, even if she was just going to buy food near her housing block. Beyond the fear of what might trigger another reaction, what unsettled her most was the sheer unpredictability of it all. "Suddenly, I'm allergic to something. It feels a bit unfair. All my life, I've been eating all these food items … and I was perfectly fine, and suddenly it decides to happen." Allergy tests later revealed that Ms Teo was allergic to storage mites, a type of microscopic insect commonly found in dried foods such as grains, flour and spices. She was told to wash rice thoroughly and avoid consuming food that has been left out too long, as a way to minimise the risk. "It's definitely great knowing what I'm allergic to, but I can't control (what gets into the food) when eating out," she said. Unlike a seafood allergy, where she could ask for ingredients to be omitted, storage mites are harder to avoid or detect. They could be present anywhere, whether in flour or food that has been left out for a while, making it nearly impossible to eliminate from her diet. Ms Teo is not alone in developing an allergy later in life. Ms Tan Hui San, 32, discovered she was suddenly allergic to nuts seven years ago, despite having eaten peanut butter regularly without any problems. It was not the public relations professional's first encounter with a food allergy. Years earlier, as a teenager, she had a reaction to chicken rice that contained salted fish, which led to the discovery of her shellfish allergy. "In 2018, I ate some cashew nuts and I started to feel an area of my tongue at the back of my throat starting to swell," she recalled. Ms Tan also has asthma, so she often feels a tightness in her chest that usually takes a few days or up to two weeks to subside whenever she has a reaction. Over the years, her nut allergy has worsened, she observed. At first, she avoided only tree nuts; now, she cannot eat chocolate that might contain trace amounts of nuts. "It's strange because it never used to be so bad. I used to be able to eat, for example, a brand of chocolates and I never had issues with them before. A couple of months ago, I ate some chocolates I always eat and suddenly, I needed my inhaler," she said. "It feels like a very small thing and it might not seem severe, but living with it is stressful. "There is this sense of the unknown. Sometimes you eat certain things and you feel like you're okay – and then you're not okay." As a precaution, Ms Tan carries around her inhaler and doctor-prescribed antihistamines, which are stronger than over-the-counter ones but leave her feeling lethargic. "I feel like people just don't realise the mental, emotional impact of it (living with allergies)." DOCTORS REPORT RISE IN ALLERGY INQUIRIES Doctors from both private and public healthcare clinics told CNA TODAY that they have noticed a steady increase in allergy-related consultations. The majority of allergy cases in Singapore continue to involve children, but there doctors have noted a growing number of adults developing new allergies as well, although there is very little public data on the trend. Dr Phang Kee Fong, consultant at the division of rheumatology and allergy at the National University Hospital (NUH), said he has seen "an increasing number of referrals to the adult allergy clinic". "We are also seeing patients who do develop new food allergies in adulthood, most commonly to shellfish such as prawns and crab," Dr Phang added, noting that studies in adults with allergies are lacking. "The nature of allergic diseases in adults may be different from what is seen in young children; hence, extrapolating paediatric management to the care of adult patients may not be entirely appropriate." Dr Tan Wei Jie, a general practitioner (GP) at DTAP@Orchard clinic, sees around two to three patients a week who ask for allergy tests and treatment. He said that the numbers have gone up over the past two years. His patients are mostly children and teenagers, but there are adults as well. Many of these cases are mild, but he has observed a broader range of conditions, from skin rashes to more severe allergic reactions, particularly among children. At KK Women's and Children's Hospital (KKH), Dr Chong Kok Wee, head of its paediatric allergy service, noted a rise in the incidence of food allergies among children, with the prevalence at 5 per cent. Between 2015 and 2022, the hospital's emergency department saw nearly 2.5 times more visits for food-induced anaphylaxis, he said. He added that the growing number of cases was "likely due to a true rise in disease prevalence", which was compounded by heightened awareness and improved diagnostic tools. Dr Chong is the co-investigator of a new clinical study announced last month that aims to answer questions about the prevalence and impact of food allergies among children in Singapore. The four-year study is being led by NUH and the National University of Singapore (NUS) Yong Loo Lin School of Medicine, in collaboration with KKH, National University Polyclinics (NUP) and NUS Saw Swee Hock School of Public Health. Named the Singapore Food Allergy Story, it is the first and largest study to provide a holistic overview of the burden of food allergies in Singapore, a media release by the health institutions stated. ALLERGIES CAN OCCUR ANY TIME OF YOUR LIFE Although allergies are often associated with childhood, doctors who spoke to CNA TODAY said that these can develop later in life and sometimes in response to substances previously tolerated. "There are cases where individuals may develop an allergy to a product that they have used for a period of time," Dr Tan the GP said, adding that this could include familiar foods, skincare products or pets. He also said that many people wrongly assume long-term exposure guarantees safety, but this is not so because the immune system can suddenly change its response. Dr Phang, who sees patients at Alexandra Hospital and NUH, said: "A patient could have been exposed to a substance without issue for years, but a combined effect of environmental factors, infections and genetic factors can cause the immune system to now recognise it as a threat." Dr Uma Alagappan of TDC The Dermatology Clinic said that for patients with severe eczema, a skin condition, they may develop more allergies over time. This may occur later in life and treating the eczema will help to reduce the number of allergies. She also said that shellfish and avocado allergies usually develop due to cross-reactions. Cross-reaction (or cross-reactivity) in allergies happens when the immune system mistakenly identifies one allergen as another because their proteins share a similar structure. This can cause allergic reactions to substances even without exposure, simply because they are biochemically similar to the one already causing an allergy for the patient, Dr Uma explained. Dr Chong from KKH said that the cause of food allergies is likely multi-factorial and a result of the complex interplay of genetic, environmental and lifestyle factors during early childhood. He said allergic conditions tend to follow a progression known as the "atopic march", where eczema in infancy may give way to food allergies and eventually, to respiratory conditions such as allergic rhinitis, a type of inflammation in the nose, or asthma. Dr Lee Hwee Chyen, a dermatologist in private practice at Epi Dermatology & Laser Specialist Clinic, said that urban living, changes in dietary habits and reduced exposure to natural environments in early childhood may play a role in increasing allergy sensitivity. Agreeing, Dr Chong said one key theory that might explain the rise in food allergies in Singapore is the "hygiene hypothesis". "Our modern and cleaner urban lives have reduced our early exposure to microbes that are crucial for training a child's immune system," he added. "Ironically, a more sterile environment may inadvertently be increasing our allergy risks by not allowing the immune system to learn what are harmless or harmful." LIVING WITH ALLERGIES IN FOOD-OBSESSED SINGAPORE Although 29-year-old civil servant Rae Teo has lived with allergies since childhood, she said her allergies escalated rapidly in adulthood. She had been allergic to nuts, shellfish and bananas from birth, but she began developing new allergies during her university years, including reactions to mushrooms, brinjal, parmesan cheese, most fruits, as well as dust and storage mites. She makes it a point to avoid cuisines that are likely to contain allergens, but dining out can be challenging because not all workers at eateries are equipped to manage food allergies. She recalled an incident when she was dining out with colleagues and had asked a staff member to confirm that a pasta dish did not contain mushrooms due to her allergy. Despite assurances from the restaurant, including a check with its head office, the dish was served with mushrooms that are clearly seen. When she pointed this out, the staff member insisted that it was mushroom-free, much to her frustration. "It's kind of like playing Russian roulette every time I eat," she said. "Sometimes, I worry I'll wake up tomorrow and I'm suddenly allergic to something that I like. "I used to really not enjoy eating in general, because it was such a stressor. The uncertainty is quite burdensome, but I've also learnt to live with it." Mr Joshua Shih, 34, who has a gluten and dairy intolerance, said looking for food options in Singapore can be an ordeal. Gluten intolerance is a sensitivity to foods containing wheat, barley or rye, including sauces such as soy or oyster sauce used in Asian cooking. "I went to Raffles City shopping centre because I know most gluten-free options tend to be in the central region, especially around City Hall," the administrative executive said. "But it was so frustrating, I went from Basement 1 to Level 5, checking menus non-stop. I was exhausted. I just wanted a simple meal, but I couldn't find anything that was purely gluten-free. Eventually, I broke down in public." Beyond the physical toll, having allergies in Singapore can result in social and cultural isolation. Human resources director Julie Lee, 54, said there were times at previous workplaces where she felt left out and "not welcome" because of her allergies. Ms Lee has eczema that is exacerbated by various allergens, including beef, prawns, dairy, alcohol and nuts. "One of them (a colleague) said to me: 'It's hard to include you because of the kind of food you want to eat. You're so different and we have to cater to you'." When travelling for work, Ms Lee often informs organisers about her food allergies in advance of group dinners. However, her dietary requirements are sometimes oversimplified or ignored, and they simply order vegetarian food for her. "But I'm not a vegetarian. I can eat pork, chicken or fish. I just need them to understand my specific allergies," she said. For those living with allergies, there are times when even loved ones fail to recognise the seriousness of their condition. Ms Teo said that her godmother once tried to sneak in peanut oil in one of the dishes she was cooking, hoping that gradual exposure might cause the allergy to go away. "I remember feeling extremely hurt," Ms Teo said, likening it to how some people would often dismiss mental health conditions by not taking them seriously. However, not all allergy sufferers face negative experiences. One standout experience for Mr Shih was at Jumbo Seafood restaurant, known for its iconic chilli crab, a favourite dish of his. While the dish typically contains gluten, a staff member offered to make it gluten-free for him, because the chef was well-versed in preparing dishes for customers on gluten-free diets. "It was awesome. I got to enjoy the dish with my friends. It was a really pleasant experience." Ms Ainul Razib, in her late 20s and who works in the technology sector, has a peanut allergy and eczema. She said she initially felt left out because she couldn't enjoy dishes central to her cultural identity, such as nasi lemak and satay, due to the risk of cross-contamination or the use of peanut oil in cooking. "From a cultural perspective, when you're not able to eat foods that are quintessential of your cultural identity, it feels like you can't relate." All her family members love satay and they now make it a point to double-check whether it has been prepared with peanut oil, as a show of support and care. "I hope people will be more open to those of us who have allergies, and to know that we have to avoid things that you might love not because we want to offend you, but simply because we cannot eat those items," she added. Ms Rae Teo the civil servant said that some of her close friends take her allergies seriously, maintaining a list of "Rae-friendly" eateries and proactively shortlisting places where she can dine, relieving her of the constant burden of deciding where to eat. "It's already difficult enough, having to think about every meal in such a way," she added. "So if you could take some of the mental burden away, or also assure your friends with allergies, that it is not a burden, it's just another form of care. I think that's something that I will appreciate, or I think people with allergies will appreciate."
Yahoo
16-07-2025
- Health
- Yahoo
'Stop using it immediately': Warning to TK Maxx customers over chemical risk
TK Maxx shoppers have been warned to stop using one of the stores products immediately after it was revealed that it contained a potentially harmful chemical. The Byblos Blu eua de toillete perfume contains Hydroxyisohexyl 3-cyclohexene Carboxaldehyde, also known as Lyral or HICC. The compound is not authorised for use in cosmetics manufacturers in Europe due to the risk of allergic reactions in sensitised individuals. The recall affects the perfumes with TJK style numbers of 898378,898370 and 898365. (Image: TK Maxx) The Byblos Blu eua de toillete perfume was sold in TK Maxx stores between January and March 2025. A spokesman for the Office for Product Safety and Standards (OPSS) said: 'The product presents a risk to consumers health due to the fact it contains Hydroxyisohexyl 3-cyclohexene Carboxaldehyde, also known as Lyral or HICC. 'This is not authorised for use in cosmetics manufactured in Europe due to the risk of allergic reaction in sensitised individuals. Recommended Reading: Asda, Matalan and Amazon recalls as shoppers told 'stop using them immediately' FSA issues 'do not eat' warning over chocolate that may be a 'food safety risk' 'Do not eat' warning issued as 'unsafe to eat' sweets recalled 'The product has been recalled from end users by TK Maxx. ⚠️ Product Recall: Byblos Blu Happy Hour Eau De Toilette sold by TK Maxx (2503-0192) presenting a risk to consumers health as it contains Hydroxyisohexyl 3-cyclohexene Carboxaldehyde, also known as Lyral or HICC.⚠️ #ProductRecall — Office for Product Safety and Standards (@OfficeforSandS) July 5, 2025 'If you have purchased this product, please stop using it immediately and return to any TK Maxx store.' A TK Maxx spokesman added: 'If you have purchased this product, please stop using it immediately and return to any TK Maxx store. 'You can get a full refund or replacement.'
Daily Mail
15-07-2025
- Health
- Daily Mail
New trial promises that millions with dangerous food allergy no longer have to fear eating out
Since childhood, Charlotte Campbell has felt unwell after eating peanuts, but it was only after a scary incident at a wedding aged 21 that she was diagnosed with a peanut allergy. 'After eating a fried risotto ball at the reception I started getting a very itchy mouth, blocked sinuses and hives – then, within 30 minutes, it developed into nausea and vomiting,' recalls Charlotte, a marketing manager who lives with her husband Will, 33, a teacher, in Hitchin, Hertfordshire. 'I'd never experienced anything like it,' she says. 'As a child, I occasionally ate peanut butter or the odd thing containing peanuts, which made me feel sick and gave me a slightly itchy mouth. But I never suspected an allergy.' Thankfully her sister, who had a diagnosed nut allergy, was also at the wedding and gave Charlotte antihistamines, which worked quickly. A few weeks later Charlotte was referred for skin-prick tests, where a tiny amount of an allergen is placed on the skin, to look for any reaction. Charlotte was tested for all common food allergies. When her arm became red and the skin raised in response to peanut, only improving after a couple of days, the diagnosis was confirmed. Around 6 per cent of the UK adult population – around 2.4 million people – have a confirmed food allergy. In general, they are just told to avoid eating what they're allergic to; there is no treatment. 'It made me anxious around food, especially when eating at other people's houses and at restaurants,' says Charlotte, now 32. 'I had a couple of incidents when I ate things I thought were safe, such as a flapjack, and I quickly developed symptoms which eased off with antihistamines.' Yet Charlotte can now safely eat a small amount of peanuts thanks to a groundbreaking clinical trial, using an approach known as oral immunotherapy. This is where patients are gradually given tiny but increasing amounts of the food they're allergic to, in a safe environment with medics on hand, in a bid to train their bodies not to react. While an oral immunotherapy treatment has been approved for children, there isn't an equivalent available for adults because of a concern that their immune systems are less adaptable than children's. They also tend to have more severe reactions (it's not clear why). But now, for the first time, this method has been shown to be effective in adults. In a study, led by King's College London and Guy's and St Thomas' NHS Foundation Trust, participants received a tiny dose of peanut in hospital and were monitored for a reaction, before being sent home and instructed to take that same peanut dose daily for two weeks. The process was then repeated, increasing the dose in small increments, over around four months. The study found that 67 per cent of the 21 participants were able to consume at least 1.4g peanut protein – the equivalent of five peanuts – after a minimum of four months without reacting, reported the journal Allergy in April. 'If you can repeatedly expose the allergic patient to the things they're allergic to, you can desensitise them and eventually make them less reactive,' explains Professor Stephen Till, a consultant allergist at Guy's and St Thomas' and chief investigator of the trial, which was funded by the National Institute for Health and Care Research. 'The challenge is giving someone something they're allergic to without causing a reaction, which is why we do this in a controlled medical environment.' When someone consumes a substance to which they're allergic, their immune system produces immunoglobulin E (IgE) antibodies. These attach to the allergen, and activate immune cells to attack it, triggering the release of histamine. Histamine causes symptoms such as itching, swelling, redness, difficulty breathing, sickness, diarrhoea and low blood pressure. But oral immunotherapy is thought to make the body produce a different antibody, immunoglobulin G (IgG). 'We think IgG soaks up the allergen and stops it binding to IgE,' explains Professor Till. After the treatment is over and desensitisation is established, patients are advised to stick to having their safe number of peanuts each day to maintain the benefits. 'We've shown that desensitisation works, and that patients will remain desensitised if they carry on eating peanuts every day – but we need more studies to know if they would continue to be desensitised if they stopped,' says Professor Till. 'Before this, all adults with an allergy could do was be very careful to avoid peanuts. 'Now there's hope that there could be a treatment to control the way that the immune system responds. Participants don't need to worry if there is cross-contamination in their food from peanuts in a restaurant, for example.' However, oral immunotherapy is time-intensive, which makes NHS provision and funding difficult. For this reason, 'it's important that we work out how to deliver immunotherapy predominantly at home or outside hospitals', says Professor Till. Another new tool is with treatments known as biologics, such as omalizumab, which stop IgE antibodies binding to immune cells. These could be used alongside oral immunotherapy and help people to tolerate higher doses of their allergen more quickly, explains Professor Till. Other experts believe biologic drugs could be a standalone food-allergy treatment. In a US study published in the New England Journal of Medicine last year, children under 18 with peanut allergy were given injections of omalizumab or a placebo every two to four weeks for 16 weeks. At the end of the trial 67 per cent of participants who'd received omalizumab could tolerate 600mg of peanut protein, compared with 7 per cent in the placebo group. 'While this is an important study, if you're mopping up the IgE, you'd expect 100 per cent efficacy,' says Mohamed Shamji, a professor in immunology and allergy at Imperial College London. 'We're trying to find out why it doesn't work for everyone.' Even so, he believes the drugs should be considered for food allergies; currently they're not approved for this on the NHS (partly because they are expensive), though they are in the US. Another promising development is using virus-like particles (VLPs) to essentially create a peanut allergy vaccine. VLPs are designed to look like a virus, so activate the immune response, but do not cause illness. Researchers at Imperial College London attached a VLP to peanut allergen protein Ara h2, to help the immune system recognise and respond to the peanut allergen in a controlled way. An early-stage clinical trial, published in the Journal of Allergy and Clinical Immunology in January this year, found the vaccine caused no adverse reactions. Further trials are planned. 'The aim of the vaccine is to reset the immune response, so it becomes more of a healthy, non-allergic one,' explains Professor Shamji, a senior author of the study. There is a great need for new treatments, says Clare Mills, a professor of food and molecular immunology at the University of Surrey: 'If someone is allergic to peanut, then just a few milligrams of it, equivalent to a speck of dust, can provoke a potentially fatal reaction.' Meanwhile, the Natasha Allergy Research Foundation, the UK's food allergy charity, is funding an oral immunotherapy trial using everyday, shop-bought foods as a treatment for young people aged three to 23 with peanut and cow's milk allergies, across nine NHS centres in England and Scotland. As Tanya Ednan-Laperouse, the charity's founder, explains: 'We know that some individuals on the trial have had a very positive response. We hope our findings [due next year] will show oral immunotherapy using everyday foods is not only effective but cost-effective, and will lead to it being adopted as a treatment for food allergies on the NHS.' A year after the 2019 trial Charlotte took part in, she was able to eat up to four peanuts a day. But after a bad reaction last summer has dropped down to three, though hopes to go back to four soon. 'It's made me a lot less fearful of foods, especially when eating out,' says Charlotte. 'Everything feels much easier now.'
The Sun
15-07-2025
- Health
- The Sun
Supernanny star Jo Frost reveals she's battling ‘life threatening medical condition' in emotional new video
SUPERNANNY star Jo Frost has opened up a "life threatening" medical condition that has previously left her "hospitalised". In an emotional new video, the TV personality revealed she has said anaphylaxis, as she urged others to be more compassionate toward those battling the condition. 5 5 5 "I've survived more anaphylactic shocks than I'm prepared to go into detail about right now," the 55-year-old shared. "I have anaphylaxis, a life-threatening medical condition to certain foods that will compromise my body so horrifically to the point of hospitalization," she added. Anaphylaxis is a life-threatening allergic reaction that happens very quickly in response to food, medicine or insect stings. Most people associate it with a swollen throat, difficulty breathing, an itchy rash and even fainting. Jo spoke about her own experience with the condition in a bid to raise awareness for others and to stress the seriousness of it. "Absolute millions of my community around the world, children and adults, live cautiously and anxiously navigating this journey with not nearly enough compassion, education and empathy from those who do not," she continued. "Today, everyone will know someone or someone who knows of one with anaphylaxis. "If you ignore the severity of this medical condition, it's as bad as shoving a loaded gun in my face. "I did not ask for it, and it does not define who I am and the impact that I make in the world daily." The signs of an allergic reaction and anaphylaxis + what to do SYMPTOMS of an allergy usually occur within minutes of contact with with the offending food or trigger, but they can also come on up to one hour later. Most allergic reactions are mild but they can also be moderate or severe. Anaphylaxis is the most severe form of allergic reaction which can be life threatening. In some cases, anaphylaxis symptoms lead to collapse and unconsciousness and, on rare occasions, can be fatal so it's important to know how to recognise them and act quickly. Mild to moderate symptoms include: Itchy mouth, tongue and throat Swelling of lips, around the eyes or face Red raised itchy rash (often called nettle rash, hives or urticaria) Vomiting, nausea, abdominal pain and diarrhoea Runny nose and sneezing Severe symptoms of anaphylaxis include: Swelling of your throat and tongue Difficulty breathing or breathing very fast Difficulty swallowing, tightness in your throat or a hoarse voice Wheezing, coughing or noisy breathing Feeling tired or confused Feeling faint, dizzy or fainting Skin that feels cold to the touch Blue, grey or pale skin, lips or tongue – if you have brown or black skin, this may be easier to see on the palms of your hands or soles of your feet Anaphylaxis and its symptoms should be treated as a medical emergency. Follow these steps if you think you or someone you're with is having an anaphylactic reaction: Use an adrenaline auto-injector (such as an EpiPen) if you have one – instructions are included on the side of the injector. Call 999 for an ambulance and say that you think you're having an anaphylactic reaction. Lie down – you can raise your legs, and if you're struggling to breathe, raise your shoulders or sit up slowly (if you're pregnant, lie on your left side). If you have been stung by an insect, try to remove the sting if it's still in the skin. If your symptoms have not improved after 5 minutes, use a second adrenaline auto-injector. Do not stand or walk at any time, even if you feel better. Sources: Allergy UK, NHS The TV nanny and author explained that it is a daily battle and she has to be constantly vigilant when it comes to what she eats. "But it does impact how I live my life daily, like the precautions I take, the energy I have to use to discern with hypervigilance," she shared. Jo also criticised restaurants who fail to pay attention to the dangers of the condition. "By the way, I speak on behalf of those who also have celiac disease, too, because we are all not faddy eaters. I'm not looking to be treated special, I'm looking to be treated with the same dignity and attentiveness as you just showed others," she went on to say. She also hit out at people who have "passive-aggressive" comments because they don't understand it. Jo added: "Get curious and learn more, because really, as mentioned before, we all know someone." The parenting guru, who found fame through Channel 4 show Supernanny in 2004, has helped hundreds of parents over the years. And despite her iconic show ending in 2008, she has remained an authority on parenting ever since - and often shares tips, tricks and advice on her Instagram page where she boasts more than 600,000 followers.
