Today, it seems more than ever, that people have allergies to certain foods. Eating foods that a person has an allergy to can cause many different symptoms. Some of the symptoms may be very mild while others can be severe or even death. If you have a food allergy, access to allergy free foods or recipes can make life much more enjoyable.
Gluten is a common food allergy. Gluten occurs naturally in wheat and some other grains. It is often added to breads to make them rise more uniformly resulting in a soft white bread. In addition gluten is found in many other foods, so persons with this allergy should read labels carefully.
Lactose causes an allergic reaction in some persons. Lactose is milk sugar and found in many dairy products. Lactose can cause persons with the allergy to have an upset stomach. Fortunately there are several substitutes that can be made for dairy products.
In small children, a nut allergy can be very frightening. The allergy can cause swelling that in the airways that can cause death. Persons with a nut allergy may need to avoid eating foods that are processed in the same kitchens that process nuts. A mild nut allergy can cause a upset stomach.
An allergy to eggs can cause the cook to need to change recipes calling for eggs. In addition, make sure that your physician is reminded of the allergy before receiving any inoculation, as eggs sometime serve as the media in which the medication is stored. If you cook for a person with an allergy to eggs, look for recipes that allow you to prepare foods without eggs.
Persons may also have allergies to less common foods. Most of these allergies are accommodated by avoiding the foods that is the source of the allergy. For example, persons allergic to shellfish, should avoid eating clams.
In Conclusion
When a person is allergic to one or more of the common foods that are used in preparing meals, life can be challenging. It is necessary for persons preparing food for those with multiple allergies take time in reading labels of any prepared foods that may be served. It may be hard to find a bread that works for a person that is allergic to gluten, eggs and milk. Special recipes are being developed regularly that can help to meet these challenges while allowing the person to eat food that resembles a normal diet. - 32378
Gluten is a common food allergy. Gluten occurs naturally in wheat and some other grains. It is often added to breads to make them rise more uniformly resulting in a soft white bread. In addition gluten is found in many other foods, so persons with this allergy should read labels carefully.
Lactose causes an allergic reaction in some persons. Lactose is milk sugar and found in many dairy products. Lactose can cause persons with the allergy to have an upset stomach. Fortunately there are several substitutes that can be made for dairy products.
In small children, a nut allergy can be very frightening. The allergy can cause swelling that in the airways that can cause death. Persons with a nut allergy may need to avoid eating foods that are processed in the same kitchens that process nuts. A mild nut allergy can cause a upset stomach.
An allergy to eggs can cause the cook to need to change recipes calling for eggs. In addition, make sure that your physician is reminded of the allergy before receiving any inoculation, as eggs sometime serve as the media in which the medication is stored. If you cook for a person with an allergy to eggs, look for recipes that allow you to prepare foods without eggs.
Persons may also have allergies to less common foods. Most of these allergies are accommodated by avoiding the foods that is the source of the allergy. For example, persons allergic to shellfish, should avoid eating clams.
In Conclusion
When a person is allergic to one or more of the common foods that are used in preparing meals, life can be challenging. It is necessary for persons preparing food for those with multiple allergies take time in reading labels of any prepared foods that may be served. It may be hard to find a bread that works for a person that is allergic to gluten, eggs and milk. Special recipes are being developed regularly that can help to meet these challenges while allowing the person to eat food that resembles a normal diet. - 32378
