Windom Allergy, Asthma, Sinus

If you’ve experienced that jaw-dropping moment at the pharmacy, we may be able to help.  We are doing clinical research trials of generic asthma inhalers designed to replace those co$tly ones you’re taking now.  You may receive medication at no cost, and compensation for time and travel! Give us a call!  See more information at www.windomallergy.com/clinical-trials.

Drs. Windom and Ly helped organize and run the 3rd Annual Food Allergy Support Team meeting in Dallas on June 29, 2019.  As early pioneers in the treatment of food allergy with oral immunotherapy (OIT), our doctors were instrumental in creating this North American organization of Allergists offering this breakthrough therapy that allows patients with life threatening food allergies to safely eat the food they had been avoiding so vigilantly.  Find out more at www.windomallergy.com/food-allergy-center.   Doctor's from around the country gathered to discuss oral immunotherapy. (Left to Right) Dr. Thomas Chacko, Dr. Hugh Windom, Dr. Doug Jones, Dr. Chad Mayer, Dr....

The less hectic pace of summer could be just the right time to consider taking a definitive step to control your allergies.  If you have allergic asthma, runny nose/hay fever, or sinus problems, you probably have a medicine cabinet full of antihistamines, inhalers, and nose sprays to help you limp through the various allergy seasons.  Is there a better answer?  Yes, there is, and it’s called desensitization. Allergen desensitization has been around for over 100 years, often referred to as allergen immunotherapy or allergy shots.  This remains the most effective way to ‘turn off’ your airborne allergies.  Another option, for those...

We are VERY excited to introduce a new, amazing physician to our Windom Allergy family, Dr. Tara Saco.  Dr. Saco is finishing her Allergy/Immunology fellowship at the University of South Florida (USF), where she has been under the watchful eyes of Drs. Windom, Fergeson and Ly for the past two years in their role as clinical faculty.  Like Duke’s Zion Williamson or a Heisman Trophy winner, everyone knew Dr. Saco would be a top pick coming out of USF.  We’re thrilled we got her. Besides being an overall brilliant physician, Dr. Saco has a unique interest in mast cell disease.  She...

But also shop with a healthy dose of common sense and evidence based advice! Common Misconceptions: Risk of contamination can be stratified based on the Precautionary Allergy Labeling (PAL) terminology used, such as “made in a facility” or “shared lines”. FALSE! The exact PAL term on the food label CANNOT be used to stratify riskOnce a food with PAL is tolerated, it is always safe to eat. There may be batch-to-batch differences in the level of contamination of the same productRisk of contamination is the same for all foods. Food at the highest risk of contamination are thought to include chocolate...

Are you nervous about traveling with a food allergy? Be prepared and get educated! Common Misconceptions: There is a risk of inhaling peanut on an airplane and reacting to it. Studies have shown that peanut does not circulate in the air and this is not a likely route of exposure. Peanut dust on unwashed surfaces that becomes inadvertently ingested, or false presumption that a food is safe that actually contains peanuts are the 2 most likely sources of potential peanut exposure in flightOnly nut-free flights are safe. Use a commercial wipe to clean the seating area, in particular the tray wellOnce...

This week we will highlight on clinical pearls and evidence-based advice on what to do if a peanut allergic patient has casual exposure to peanut. Being near peanut butter can trigger a reaction. Ingestion is the primary trigger for significant reactions and peanut protein does not aerosolize in significant amounts from peanut butter or undisturbed peanut.Being touched by peanut can trigger a reaction. Again, ingestion as the primary trigger of significant reactions. Contact reactions may lead to no symptoms or localized ones such as a rash that often resolves when the area is washed off (exception may be direct eye exposure...

Recently the Journal of Allergy and Clinical Immunology published a great article with common sense, evidence-based advice that all allergists should be discussing with their food allergy patients. This week we will highlight improving safety at restaurants/food establishments. High-risk establishments include ice cream parlors, bakeries, and Asian restaurants. Avoid these places or use additional instructions to staff to reduce risk. Have food prepared specifically for the patient, taking into consideration cross-contact and hidden ingredientsDesserts, sauces are higher risk. Avoid these unless safety can be confirmed.Restaurant personnel are often not educated about food allergy. Educate while informing. For example, instead of saying:...

One of the best parts about preparing for my OIT presentation at the University of South Florida was learning about the history of OIT. I hope you are as amazed as I was at this timeline. – Dr. Ly 500 AD- the ancient Babylonian Talmud has instructions for treating egg sensitivity with egg white.1905- Finkelstein conceptualizes OIT – He successfully desensitizes nurslings with “milk idiosyncrasy” by gradually administering increasing drops of milk.1908- Schofield treats a 13-year-old patient with egg allergy over an 8-month period by incrementally increasing small amounts of raw egg disguised in pill form.1911- Noon & Freeman start Allergy...

Spring is in the air, and so are billions of tiny pollens that trigger allergy symptoms in millions of people. Our tree pollen season has arrived with oak pollen being the most problematic this time of year! Symptoms may include runny nose, sneezing, stuffy nose, itchy watery eyes, and dark circles under the eyes. For those with asthma, symptoms may include wheezing, cough and chest tightness. There are also simple steps you can take to limit your exposure to the pollen or molds that cause your symptoms: • Keep your windows closed at night and if possible, use air conditioning, which...