Modern Cooking – Clean And Simple

Food Allergy

ALLERGIES ARE ON THE RISE

Some people may not fully understand food allergies, as they are a complex issue. There is still a misunderstanding between food allergies and food intolerance. Those with true allergies can suffer life-threatening reactions to items such as peanuts. An intolerance can be more insidious and can lurk unnoticed until a person is truly miserable. One main problem is that the present methods for testing can be inconsistent and/or unreliable, so you have to be your own investigator and listen to what your body is telling you. If you suspect you may have a food allergy, try eliminating the item from your diet for one month, and then see how you feel. This is commonly called an “elimination diet.”

WHY ARE WE SEEING MORE GLUTEN INTOLERANCE?

Experts agree that allergy problems, both food and environmental, are on the rise. I think it’s worth examining from several perspectives, with the hope that future research and testing becomes more definitive. Let’s start with celiac disease, or gluten intolerance. As a hypothetical case, say there are eight people in one generation and two of them are genetically gluten intolerant. If those two individuals marry each other and have offspring, then the numbers for the next generation remain the same. However, the chances of this continually happening (every gluten-intolerant person marrying a gluten-intolerant person) generation after generation are exceedingly small. More likely is that gluten-intolerant people are marrying those without gluten problems, which increases the chances of producing more gluten-intolerant offspring in the next generation. Since this has been going on for some time now, the problem is increasing exponentially and we will see even more of an increase in the future.

DIET AND ENVIRONMENT: TIPPING THE SCALES

Another perspective is that our diet is part of the problem, because unwise food choices wreak havoc on our bodies. The processed foods we consume often contain MSG—a potent neurotoxin. This substance may not be listed on the food label as MSG, because it is created in the processing itself (see www.truthinlabeling.com). Our bodies are battling this neurologically damaging MSG, along with the pesticides commonly used on the food we eat. Add in environmental allergens such as tree pollen, molds, and grasses, and you’ve tipped the scales into ill health. The body presents reactions such as chronic headaches, runny nose, migraines, sneezing, watery eyes, or sore throat. A cleansing diet, or gut reconditioning, may be the first place to begin repair, which will help build a more defensive immune system.
Note: See a nutritionist in your area for gut reconditioning, or read more about it on austin3dhealth.com (21 day cleanse).

Common Allergens

Some of the most common allergies are due to the following (see ingredients to avoid for each of these listed under each heading).

A note on MF rating (Milk Allergy):

If you are allergic to lactalbumin, than you can eat most hard cheeses and butter and in some cases pure cream (if they have not added in skim milk) because lactalbumin has been digested by the mold. You can also use milk or a milk product in casseroles or pies if cooked for 350° Fahrenheit for one hour as lactalbumin is heat sensitive.

If you are allergic to casein and lactalbumin, then the entire milk and cheese listing will apply and you will need the DF or Dairy Free diet.

Definitions of Abbreviations Used in This Book

You will see a combination of these next to each recipe.
If in doubt, go to www.celiacsociety.com/searchcategory.asp
Select the item in question and this website will tell you if it is safe or forbidden.

MF  Milk Free

DF  Dairy Free (including cheese)

CF  Corn Free

WF  Wheat Free

GF   Gluten Free

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