May 2020
YOUR GUIDETO
FOOD ALLERGIES
WHAT D O O F IS Y? G R E L L A
THEBIG-8 ALLERGENS
Food aller gy is an abnormal immunologic response following exposure to a food. -
IgE-mediated food allergy
-
Non-IgE mediated food allergy - Celiac Disease
The body?s immune system mistakenly targets a harmless food protein as a threat and attacks it, causing an allergic reaction which ranges from mild to life-threatening.
SIGNSANDSYMPTOMS Develop w it h in a f ew m in u t es t o t w o h ou r s after eating the offending food. 1
ALLERGYVS.INTOLERANCE What's the difference?
Allergy Immune system is involved
Develops at infancy
IgE: quick response within 2 hours
Blood tests/ skin prick / food diary Peanuts, soy, fish, dairy Hives/ shortness of breath/ swelling/ nausea/ vomiting
Can be life threatening
Intolerance Digestive system is involved
Develops at any age
IgG: delayed response within 72 hours
Elimination/ provocation tests Gluten, dairy, cabbage, beans Chronic fatigue/ bloating/ headaches/ joint pain/ IBS
Is not life threatening 2
MANAGINGALLERGIES For a m in or aller gic r eact ion , antihistamines may help reduce symptoms. These drugs can be taken after exposure to an allergy-causing
PREVENTION
food to help relieve itching or hives. However, antihistamines can't treat a severe allergic
It is important to know and avoid
reaction.
foods that cause signs and symptoms. If you know you have a food allergy, follow these steps: -
ANAPHYLAXIS
Read f ood labels car ef u lly.
-
For a sever e aller gic r eact ion , immediate
r eact ion ,w ear a m edical
injection of epinephrine autoinjector
aler t br acelet t o let
(EpiPen) is needed. This device is a
ot h er s k n ow in case you
combined syringe and concealed needle
h ave a r eact ion .
that injects a single dose of medication -
when pressed against your thigh.
If you 've h ad a sever e
You m ay n eed t o car r y an EpiPen if you 'r e at
Face itching, redness, swelling
St om ach pain, vomiting, diarrhea, nausea
Air w ay
Tot al body
trouble breathing,
hives, rash,
coughing, wheezing,
lightheaded, pale
trouble swallowing and speaking
color, shock, loss of consciousness
r isk of a sever e aller gic r eact ion . -
Plan m eals an d sn ack s bef or e leavin g h om e.
3
Figu r e 1.
CROSS CONTACT Cross-contact refers to the transfer of food proteins
Food-to-Saliva
to other foods thus potentially exposing people to allergens. Even a tiny amount of food protein can cause reactions in people with food allergies. It can
Food-to-Object
occur through several way as shown in the figure. Food-to-Food
6 Ways to avoid cross-contact: 1. Wash with soap. Sanitizing gels or water alone will not remove an allergen 2. Use color-designated equipment for each allergen 3. Don't cook items side-by-side to avoid splatter 4. Store food/nuts separately and sealed 5. Use soap and water to clean kitchen surfaces and cooking equipment 6. Do not share food, drinks or utensils
4
Spr in g Veget able Sou p - 2 tbsp olive oil - 1 cup diced onion - 2/3 cup diced celery
ALLERGY FRIENDLY RECIPES Free of top allergens and gluten
- 2 tsp minced garlic - 1/2 tsp salt -1/2 tsp black pepper - 6 cups allergy-friendly vegetable broth - 2 cups red potatoes, quartered - 1 cup carrots, diced - 1 can artichoke hearts, drained and quartered - 1 can cannellini beans, drained and rinsed - 2 cups fresh baby spinach - 1/4 cup chopped fresh mint - 1/4 cup chopped fresh parsley
Falaf el Bu r ger - 1 cup garlic cloves, peeled - 1 1/2 tsp + 2 tsp salt, divided - 3 cups + 12 tbsp canola oil, divided - 4 tbsp lemon juice, divided - 4 tbsp water - 2 cups dry chickpeas, soaked overnight - 1/2 medium white onion, chopped - 1/2 cup chopped fresh parsley - 3 tbsp chickpea flour - 2 tsp ground cumin - 1 tsp ground coriander - Gluten-free ciabatta style buns - 2 tomatoes, sliced - 4 cups thinly sliced lettuce - 2 cups sliced pickled turnips
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St r aw ber r y Pou n d Cak e - 2 cups gluten-free flour blend - 1/2 tsp xanthan gum - 2 tsp baking powder - 1/2 tsp salt
- 3 tbsp ground flaxseed meal
- 1 1/2 cup tsp pure vanilla extract
- 1/2 cup lukewarm water
- 1/2 cup hemp milk
- 3/4 cup dairy-free, soy-free margarine
- Dairy-free, soy-free margarine for grilling pound cake
- 3/4 cup granulated sugar
- Allergen-safe whipped topping
Rh u bar b an d Gin ger Cr isp Filin g: - 3 cups rhubarb, trimmed and sliced into slices - Zest and juice of 1 orange - 1 cup cane sugar - 2 cups strawberries - 1/2 cup crystallized ginger, diced
Cr isp Toppin g: - 1 cup gluten-free flour - 1 cup gluten-free oats - 1 cup shredded organic coconut
....happiness is knowing there is cake in the oven.
- 1/2 cup cane sugar - 1/2 cup melted coconut oil 6