What food is good for ALLERGIES FOOD




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ALLERGIES FOOD

FOODS THAT HARM

Almost any food can provoke an allergic reaction
Eight foods that account for 90% of allergic reactions:
  • Milk and milk products
  • Eggs (especially egg whites)
  • Soy and soy products
  • Wheat and wheat products
  • Peanuts
  • Tree nuts
  • Fish
  • Shellfish

    WHO’S AFFECTED

  • About 15 million Americans and 2
    5 million Canadians
    Food Allergies may not be as prevalent as some might think

    It is estimated that almost one-third of people say that they, or a family member, have a food allergy

    But, in fact, only 2 to 8% of children, and 1 to 2% of adults in the U
    S
    have clinically proven allergic reactions to food

    Old School

    A peanut allergy is a lifelong sentence

    New Wisdom

    A blood test can measure peanut-specific antibodies and identify if someone has outgrown their allergy

    True food Allergies involve the body’s immune system, whereas food intolerance originates in the gastrointestinal system and is associated with an inability to digest or absorb certain substances
    Doctors do not completely understand why so many people have Allergies , although heredity appears to be a major factor

    If both parents have Allergies , their children will almost always have them as well, although the symptoms and allergens may be quite different

    Food Allergies in infants and children, however, tend to lessen as they grow, and the problem may disappear by adulthood

    There is no doubt that breastfeeding and the delayed introduction of solid foods reduces a child’s chances of developing food

    Allergies


    QUICK TIP:

  • Look for switches
  • Eggs may be listed on labels as an emulsifier
    And some cooks swap vegetable oil for a tropical oil such as coconut oil, which may be a concern for those allergic to coconut

    Beyond the Diet

    There are many symptoms of food Allergies , including nausea, vomiting, diarrhea, constipation, indigestion, headaches, skin rashes or hives, itching, shortness of breath (including asthma attacks), and, in severe cases, widespread swelling of the skin and mucous membranes

    Some people can tolerate small amounts of an offending food; others are so hypersensitive that they react to even a minute trace
  • Here is what you need to know to reduce the effect of food Allergies :
  • Pinpoint allergens
    Some allergens are easily identified because symptoms will develop immediately after eating the offending food
  • The most allergenic foods in infancy are eggs, milk, peanuts, wheat, and soy (about 85% of children lose their sensitivity within the first 3 to 5 years of life)
  • In older children and adults tree nuts, peanuts, and seafood are the most likely to cause severe reactions
  • Many people have mild Allergies to various fruits and vegetables
    Cooking can often reduce the allergenic potential of foods, as proteins responsible for Allergies are degraded by heat
    Keep a diary
  • If allergens are not readily identified, keep a carefully documented diary of the time and content of all meals and the appearance and timing of subsequent symptoms
  • After a week or two, a pattern may emerge
  • If so, eliminate the suspected food from the diet for at least a week, and then try it again
    If symptoms develop, chances are you have identified the offending food
  • Milk and milk products: Dairy products, such as milk,cheeses, yogurt, cream, ice cream, cream soups, and certain baked goods and desserts
  • Deli meats cut on same slicer as cheese, some canned tuna, nondairy products, and prepared meats
  • Eggs (especially egg whites)
  • Cakes, mousses, ice cream, sherbets, and other desserts;mayonnaise, salad dressings, French toast, waffles, and pancakes
  • Toppings on specialty desserts, some egg substitutes, processed cooked pasta, some soups
  • Soy and soy products Soy, soybeans, tofu, texturedvegetable protein, hydrolyzed protein, miso, soy sauce, tamari, tempeh, natural and artificial flavors, vegetable broth, and
  • Major ingredient in processed foodsvegetable starch
  • Wheat and wheat products
  • Cereals, bread or bread products, dry soup mixes, cakes, pasta, gravies, dumplings, products containing flour, beer and ale
  • Some hot dogs, ice cream, imitation crab, and imitationmeats
  • Peanuts and peanut oil, peanut butter, peanut flour, baked goods and candy with nuts, natural flavoring
  • Many candies, and African, Chinese, Mexican, Thai, and Vietnamese foods
    In more complicated cases, allergy tests may be required
    The most common is a skin test, but your doctor may also try RAST (radioallergosorbent test) blood study or a medically supervised elimination diet and challenge tests
  • Look for hidden triggers
    Once allergens have been identified, eliminating those foods from the diet should solve the problem
    But this can be more complicated than it sounds
    Some of the most common food allergens are hidden ingredients in many processed foods

    Also, many foods are chemically related; thus, a person allergic to lemons may also be allergic to oranges and other citrus fruits
    In some cases, the real culprit may be a contaminant or an accidental additive in food
    For example, some people who are allergic to orange juice may actually be able to tolerate the peeled fruit, since it is limonene (the oil in citrus peels) that produces the allergic reaction

    WHAT IS ANAPHYLACTIC SHOCK

    Severe allergic reactions to foods can result in anaphylactic shock, a life-threatening collapse of the respiratory and circulatory system

    If you have had, or believe you may be susceptible to an anaphylactic reaction, you should wear medical identification, and carry emergency medical information in your wallet

    Your doctor may also recommend that you carry an epinephrine selfinjector (EpiPen)