Wheat ( Gluten)
A wheat allergy can present a challenge for the diet as well as for baking, because wheat is the nation’s predominant grain product. Someone on a wheat-restricted diet can eat a wide variety of foods, but the grain source must be something other than wheat. In planning a wheat-free diet, look for alternate grains such as amaranth, barley, corn, oat, quinoa, rice, rye, and tapioca. When baking with wheat-free flours, a combination of flours usually works best. Experiment with different blends to find one that will give you the texture you are trying to achieve.
A wheat allergy should not be confused with “gluten intolerance” or celiac disease. A food allergy is an overreaction of the immune system to a specific food protein. When the food protein is ingested, it can trigger an allergic reaction that may include a range of symptoms from mild symptoms (rashes, hives, itching, swelling, etc.) to severe symptoms (trouble breathing, wheezing, loss of consciousness, etc.). A food allergy can be potentially fatal.
Manufacturers started using soy as a substitute for milk back in the 1950s because they considered it less allergenic than cow’s milk . Ironically, soy now has the notorious distinction of being a member of the big eight — right alongside milk.
Soybean allergy is one of the more common food allergies, especially among babies and children. Approximately 0.4 percent of children are allergic to soy. Studies indicate that an allergy to soy generally occurs early in childhood and often is outgrown by age three. Research indicates that the majority of children with soy allergy will outgrow the allergy by the age of 10
Allergic reactions to soy are typically mild; however, although rare, severe reactions can occur. Therefore it is advised that people with soy allergy have quick access to an epinephrine auto-injector (such as an EpiPen®, Auvi-Q® or Adrenaclick®) at all times. To prevent a reaction, strict avoidance of soy and soy products is essential. Always read ingredient labels to identify soy ingredients.
Although it’s often grouped with finned fish, shellfish comes from a different family. Just because you have an allergy to one family doesn’t mean you will to the other. However, doctors recommend being tested for both at the same time anyway. Testing involves a skin prick test or a blood test.
There are two kinds of shellfish: crustacean (such as shrimp, crab and lobster) and mollusks (such as clams, mussels, oysters and scallops). Reactions to crustacean shellfish tend to be particularly severe. If you are allergic to one group of shellfish, you might be able to eat some varieties from the other group. However, since most people who are allergic to one kind of shellfish usually are allergic to other types, allergists usually advise their patients to avoid all varieties. If you have been diagnosed with a shellfish allergy, do not eat any shellfish without first consulting your doctor.
Although most fish are known to be allergenic, cod , salmon, tuna and halibut tend to cause more allergic reactions than other varieties. Rounding out the list of allergenic fish are anchovies, mackerel and sardines.
If you discover that you’re allergic to one type of fish, there’s a good chance you’re allergic to another type, too. In any case, try to avoid seafood restaurants in general. Though you might order something off the landlubbers side of the menu, cross-contamination in the cooking process can still trigger an allergic reaction. Furthermore, beware of Worcestershire sauce and Caesar salad dressing, both of which usually contain anchovies.
People with tree nut allergies tend to suffer from them for their entire life. About 91 percent of children allergic to tree nuts never overcome their allergy. Besides digestive problems, allergic reactions include asthma, hives, atopic dermatitis and anaphylactic shock.
Among the wide variety of tree nuts, the most common offenders include cashews, walnuts and almonds. Uncommon tree nuts, like kola and shea nuts, are less likely to lead to allergic reactions. However, because people are rarely allergic to just one kind of tree nut, some experts advise steering clear of all nuts if you’ve got a known allergy to any type of tree nut.
Younger siblings of children who are allergic to tree nuts may be at increased risk for allergy to tree nuts. Your doctor can provide guidance about testing for siblings.
Peanuts are notorious for causing allergic reactions in people: They’re among the most common allergies, and ingestion is likelier to lead to death. The allergy is especially common in young children, which is why experts warn against allowing kids to eat peanuts. Although many children overcome their peanut allergy in just a few years, most don’t, and they must struggle with it throughout their lives.
If you’re allergic and accidentally ingest one, you could develop atopic dermatitis, hives, asthma or life-threatening anaphylactic shock. If you’re lucky, you might only experience minor irritation. However, that doesn’t mean you’re out of the woods. The next time you eat something with peanuts, it could cause a much more serious reaction.
Allergy to peanuts appears to be on the rise in children. According to a FARE-funded study, the number of children in the U.S. with peanut allergy more than tripled between 1997 and 2008. Studies in the United Kingdom and Canada also showed a high prevalence of peanut allergy in schoolchildren.
Contrary to the marketing slogan, for many people, the egg is incredibly inedible. Someone could be allergic to either the white or the yolk (or both) — each contains certain proteins that are known to trigger allergic reactions. These reactions include atopic dermatitis, hives and anaphylactic shock. Another common symptom is allergenic rhinitis, a condition often associated with pollen allergies, which involves a runny nose, coughing and headache.
An allergy to eggs is arguably one of the most frustrating to live with merely because so many food products contain them. People with egg allergies must avoid mayonnaise and most baked goods. They should also carefully check the labels of pastas, processed meats, certain drinks (such as root beer and white wines) and candy. If you see any of these ingredients on a label, steer clear: ovalbumin, ovoglobulin, ovomucoid, ovomucin, ovotransferrin, ovovitelia, ovovitelin, globulin, silici albunate, albumin, lecithin, livetin, simplesee, vitellin and lysosyme
Cow’s milk is one the most prevalent allergenic foods around the world, especially for young children. It’s estimated that about 2 to 5 percent of children have allergic reactions to cow’s milk before they are 1 year old. Some doctors tell parents to avoid giving cow’s milk to babies until they hit that 1-year-old milestone. Luckily, most children seem to overcome their allergy in just a few years, after which they can drink milk and have no reaction to it. Occasionally, however, a person won’t recover from a milk allergy.
Allergic reactions to cow’s milk include hives, asthma and anaphylactic shock. Another common reaction is a condition known as atopic dermatitis, a skin condition that itches and can create a rash.
But don’t confuse lactose intolerance with a milk allergy. Intolerance for milk results in indigestion, gas and bloating and doesn’t affect the immune system like an allergy does.
If you live in the United States, you may not have heard of anyone being allergic to the little seeds that speckle your cheeseburger bun. But sesame allergies are very common in places where sesame is more prevalent, especially Japan and China.
A sesame allergy can trigger anaphylactic shock and often causes someone to pass out. In some cases, it can be fatal. Unfortunately, adults who suffer from a sesame allergy aren’t known to ever overcome it. So, if you develop the allergy, you should avoid sesame for the rest of your life.
In the past few decades, sesame has become more prevalent in the United States — and so has the allergy to it. Experts predict the Food and Drug Administration (FDA) will eventually add sesame to its list of the big eight allergenic foods that require labeling.
Not all allergies are created equal, and oral allergy syndrome (OAS) is one of the lesser-known kinds of conditions. It causes your body to interpret certain fruits or vegetables as pollen.
Celery is one of the common culprits that sets off OAS (especially in areas of central Europe). It can make your skin irritated and itchy and causes hives or swelling around your mouth. Other reactions include nausea,asthama and even anaphylactic shock.
You can cook some fruits and vegetables to avoid these kinds of reactions. But celery can trigger OAS no matter how you serve it. This means that when celery is used in spices and hidden in processed food, such as soups and casseroles, it can still affect someone who’s allergic to it.