Monday, February 13, 2012

Why I Do What I Do

I've recently started offering oral immunotherapy for foods in my practice. I debated with myself for almost a year before implementing protocols for this therapy, because it was incredibly important to have strict and detailed procedures in place, given the serious risks associated with food challenges in highly sensitive individuals. I take food allergy extremely seriously, and it isn't something one "dabbles in". So, it was beyond gratifying to have the following conversation with a patient a few weeks ago:

Me: "You're doing really well with advancements in dosing. If we keep moving along at this pace, pretty soon, you'll be dosing with wheat bread instead of capsules!"
Patient: "Awesome..."
Me: "Don't get too excited. It is going to start with a tiny little morsel of bread, not a sandwich!"
Patient: "You have no idea. I am going to glorify that little morsel! I have been waiting for this for such a long time."

Totally. Made. My. Day.

And this, dear reader, is why I love my job.