Food allergies: –

Some people are genuinely allergic to specific foods, such as to
shell-fish, to aflatoxin in peanuts and other nuts. In such cases it is
obviously necessary for them to avoid such foods and ingredients.

Food allergies are reactions to specific proteins in some foods that trigger an abnormal immune response causing the release of histamines leading from mild to severe and even life threatening inflammation.

About 90 percent of all food allergy reactions are caused by about 8 foods and their products.

1. Milk – mostly in children (See – ‘Effects of Milk’).
2. Eggs – especially from high omega-6 grain fed poultry
3. Peanuts
4. Tree Nuts – like walnuts, cashew, almonds, pine nuts, pecan and brazil nuts.
5. Soy
6. Wheat and other grains with gluten
7. Fish (mostly in adults)
8. Shell fish (mostly in adults)

Food allergies occur in about 1 in 20 children and in about 2 in 100 adults. The majority of allergies, in children is not severe and may be out grown in time, except perhaps in the case of nuts and sea food allergies.

Most problems are caused by gluten, a protein found in wheat, rye and barley, and which may lead to the above mentioned ailments and also inflammation in your digistive system. You shouldn’t be eating much of such foods in the first place. Gluten intolerance may be more serious and wide spread than celiac disease. Celiac disease is a serious genetic autoimmune disorder where the ingestion of gluten leads to damage in the small intestine preventing proper nutrient absorption, however it is relatively rare. The only treatment for both is a strict gluten free diet.

You can also at times create food allergies if you eat the same foods and same protein sources all the time. The fix, follow the Low – Carb diet and change your main protein sources and staple meals every month or so.

Apart from such general overconsumption, antibiotics, high stress levels, or gastro intestinal infections, for example, can also trigger temporary sensitivities to certain foods. When the body has returned to a healthy equilibrium, even a sensitive gut can usually sort itself out. Hence there is no need to establish a lifelong ban on any foods, simply make sure you consume them in quantities your body can easily cope with.

The other common allergen is aflatoxin, a mould that commonly infects, corn, peanuts, pistachios, almonds and sun flower seeds and the products made from them. Chronic exposure to aflatoxin can lead to liver cancer. The peanut protein that triggers an allergic response is different from the protein in other nuts. Though rare ergot fungus in rye can cause ergot poisioning.

Gluten free products are made with 4 basic ingredients, corn starch, rice starch, tapioca starch or potato starch, which are some of the foods that raise blood sugar even higher.

Gluten – Free Food List – by Jane Anderson

For those who are gluten intolerant, here’s a summary of gluten-free foods, questionable foods and foods that aren’t safe:

• Fruits and Vegetables: All fresh products should be safe. Watch out for pre-packaged fruit and vegetable products (including frozen and canned goods), which may contain gluten or be subject to cross-contamination.
• Meats and Fish: Fresh meats, poultry and fish with no added ingredients are safe if they’re kept away from gluten cross-contamination at the store. Pre-packaged products, such as hams, bacon, sausages and lunch meats, may or may not contain Several manufacturers label processed meat products gluten-free.
• Milk and Dairy Products: Fresh plain milk, butter, plain yogurt, fresh eggs and many cheeses are gluten-free. Some other products found in the dairy section, such as tapioca pudding, are gluten-free. Some ice creams are gluten-free and some are not – you’ll need to check ingredients.
• Breads, Snacks, Cereals and Pastas: With few exceptions, anything you buy in these categories should be specifically labeled “gluten-free”. Most grocery stores carry a few of these gluten-free staples, but you may find the best selection online.
• Prepared Foods: Only buy frozen dinners or frozen pizzas specifically marked “gluten-free” – some larger supermarkets carry a nice selection. Many canned soups contain gluten, so check the ingredients. Ethnic food sections in supermarkets frequently contain some prepared foods that are gluten-free.
• Baking Mixes and Supplies: Any baking mix you purchase should be specifically labeled “gluten-free.” Most baking supplies, such as baking soda, sugar and cocoa, are considered gluten-free, but you should check ingredients to make certain.
• Condiments, Sauces and Spices: You’ll need to check ingredients and/or call manufacturers in most cases to determine what’s gluten-free and what’s not. Heinz ketchup and French’s yellow mustard are considered gluten-free, and there are multiple gluten-free options for tomato sauce and salad dressing. Don’t buy soy sauce unless it’s specifically labeled “gluten-free”.
• Coffee, Tea, Soda, Fruit Drinks and Alcohol: Unflavored coffee and plain black or green tea should be gluten-free, but flavored varieties may not be. The most popular sodas are considered gluten-free. Juice made from 100 percent fruit should be gluten-free, but fruit drinks made from fruit plus other ingredients may not be. You’ll need to buy gluten-free beer, since conventional beer contains gluten. Wine is gluten-free (unless you’re super-sensitive). Many people react to gluten grain-derived alcoholic beverages.

Pages: 1 2 3 4 5 6