Your quick allergy Guide

Both children and adults who suffer from allergies are treated in the field of nutrition. True allergies are tested with an IgE test where a reaction will appear within 2 hours. Food allergies will occur due to sensitivity to an agent within a food source. It is important to differentiate between allergies and intolerances caused by metabolic disorders such as lactase deficiency or celiac disease.

Treatment of such true, tested allergies will be based on strict dietary elimination of the involved food. Follow this quick guide to eliminating your allergy:

EGG ALLERGY:

Egg, egg white, dried eggs, egg solids, egg nog (drink), albumin, cake, creamed foods, cookies, custard, doughnuts, egg rolls, some frostings, hollandaise sauce, some ice creams, lecithin, mayonnaise, meringue, puddings, soufflé and waffles. Egg white or “Albumin” may be found in marshmallows, eggs washes on baked dishes or pies and dry food mixes.

MILK ALLERGY:

Casein, lactalbumins, lactoglobulins, lactose, nougat, milk, milk solids, powdered milks, buttermilk, evaporated milk, condensed milk, yogurt, cream, cream cheese, cottage cheese, sour cream, butter, butter fat, curd, whey and white. Other products: Butter flavouring, seasonings, puddings, custard and sauces.

Calcium supplementation may be needed and testing for calcium deficiency should be done. Remember that those allergic to cow’s milk may also be allergic to goat’s milk. Use with caution.

PEANUTS:

In nuts allergies, all types of nuts should be avoided. Nut-butters such as peanut or almond butter, peanuts, mixed nuts, peanut oil, almond oil, ground nuts, nougat, cookies, baked goods such as cakes, candies and chocolate.

WHEAT:

Avoid: Whole-wheat, enriched flour, high gluten flour, high protein flour, bran, bulgur, durum, wheat malt, wheat starch, modified starch, wheat germ, wheat gluten, semolina, bread crumbs, batters, cereal extract, dextrin, malt, modified starch. Other products that may contain wheat: baked goods, baking mixes, breaded foods, processed meats, pastas, snack foods, soups, breads, cookies, cakes, pastries, crackers, cereals, some couscous, vegetable gum, vegetable starch.

REMEMBER: that gluten intolerance and wheat allergy is NOT the same. Gluten is not only present in WHEAT and may be present in oats and rye as well. This guide is to exclude WHEAT not gluten.