Friday, 16 September 2011 | 0 comments
If you are a person prone to allergies, then maybe this article may interest you.
Allergies to food are common conditions. It occurs when the body’s immune system mistakes an ingredient in food—usually a protein—as harmful and creates a defense system (special compounds called antibodies) to fight it. An allergic reaction occurs when the antibodies are battling an "invading" food protein.
So, what does this mean? This only means that you have to be careful about what you are eating. Common food allergies occur with milk, eggs, peanuts, tree nuts such as cashews and walnuts, fish, shellfish, soy, wheat.
So what should you do if you have allergies to these types of food?
First of all, you should have yourself tested for food allergies. An allergologist (a medical doctor who specializes in allergy) can do this. Once you have determined the foods to which you are allergic to, you should be determined to avoid these foods.
If you have allergy to milk, you should remove milk and other dairy products made with milk from your diet. Dairy products are a good source of calcium and Vitamin D, so it’s important that you eat other foods rich in these nutrients, such as broccoli, spinach and soy products.
Before you use a product, you should check the label for milk ingredients. You should avoid the following in those products: milk and milk solids, on-fat, skim milk or powdered milk and milk solids, buttermilk , evaporated milk, yogurt, cream, cream cheese, sour cream, cheese, cheese powder or cheese sauce, butter, butter fat, artificial butter flavor, curds, whey and whey products, and cottage cheese. Other milk foods include au gratin foods, chocolate and cream candy, coffee creamers, creamed or scalloped foods, custard, nougat, ice cream, malted milk, margarines (some, check the label), many puddings and white sauces.
You should try to substitute milk with soy, rice or almond milk for cow’s milk. In addition, many non-dairy products are now available including some margarines (check the label), non-dairy ice cream, non-dairy chocolate, non-dairy cheese and non-dairy yogurt.
Another common allergy is that with eggs. Egg allergies are very common in infants, young children and adults. An egg-free diet eliminates eggs and products that may contain eggs. Read food labels carefully and avoid any egg products or egg-related ingredients, as well as foods that may be made with eggs.
You should avoid eggs, egg whites, egg yolks, dried eggs or egg powder, egg solids, eggnog, Bavarian creams, breaded foods (some), cake, candy (some), cookies, creamed foods, cream pies, cream puffs, custard, doughnuts, egg rolls, egg noodles, frosting, hollandaise sauce, ice cream, mayonnaise, marshmallows, meat or fish cooked in batter, meringue, muffins, pretzels, pudding, simplesse (fat substitute), soufflés, tartar sauce and waffles.
Peanuts are also one of the most common food allergens. They also are among the most serious—and potentially fatal—of the food allergies. If you have peanut allergy, you should avoid cold-pressed or expressed peanut oil, peanut butter, peanut flour, ground nuts, mixed nuts, artificial nuts, nougat, African, Chinese, Thai and other ethnic dishes, cookies, pastries and other baked goods, candy, egg rolls and Marzipan .
The next most common allergies are those to fish and seafoods. The proteins in various species of fish can be very similar, so you may need to stay away from all types of fish, unless your allergist is able to determine which species of fish triggers your allergies. Examples of foods containing fish are Worcestershire sauce (may contain anchovy), caesar salad, caviar, roe (fish eggs) and imitation seafood.
As with fish, different types of shellfish have similar proteins. You may wish to avoid all types of shellfish, unless your allergist is able to determine which species of shellfish triggers your allergies. Examples of shellfish are abalone, clams, crab, crawfish, crayfish, lobster, oysters, scallops, shrimp, cockle, sea urchin, and mussels.
Labels: Food allergy