EVERYTHING YOU NEED TO KNOW ABOUT FOOD ALLERGIES AND WHAT RECIPES TO TRY


Food allergies can make life difficult. The authors of Allergy Sense have sound advice for those affected, especially for parents of children who are allergic.


These are a few summarised extracts from the book, which is approved by the Allergy Foundation SA.

WHAT IS FOOD ALLERGY?
Our bodies are protected by our immune systems, that identify and destroy foreign substances such as viruses, bacteria and parasites. The immune system ‘scans’ for antigens (proteins on the outside of cells) in order to tell the difference between a foreign ‘invader’ and what is part of the body. When a foreign antigen is detected, the immune system makes antibodies that attack the invader and destroy it. With a food allergy, the immune system mistakenly targets food as the foreign invader, causing the production of histamine – a chemical that causes itching, swelling, redness, a runny nose and wheezing, among other symptoms.

FOOD INTOLERANCE
Food intolerance does not involve the immune system and is not an allergy. The most well-known one is lactose intolerance (intolerance to milk sugar), that causes a gassy tummy with bloating, flatulence, tummy pain and frothy stools. This is often confused with milk allergy, but it is not an allergy. Other diseases that cause damage to the gut also cause lactose intolerance, such as Crohn’s or coeliac disease.

SIGNS OF ALLERGIES
  • Persistent coughing or wheezing
  • Difficulty breathing, the feeling of a lump in the throat or voice changes An itchy, sneezy, runny or blocked nose and/or itchy red eyes (hay fever)
  • Severe or persistent eczema or other skin reactions
  • Tummy upsets such as nausea, persistent vomiting, frequent diarrhoea and cramps
  • Anaphylaxis, which is potentially life-threatening. Symptoms may include a drop in blood pressure, shortness of breath or collapse.

TESTING FOR ALLERGIES
It is important to know whether you are dealing with a case of intolerance or actual allergy. If your child has signs of allergy or intolerance, see a doctor who will conduct tests to find out exactly what the problem is.

TYPES OF REACTIONS
There are two main types of food allergy – immediate reactions and delayed reactions. With immediate reactions, symptoms usually appear within minutes, but can take up to two hours after eating a specific food. With delayed reactions, they might only appear up to three days later. Sometimes your child may just ‘feel funny’ or become quieter than usual. This is often accompanied by digestive tract symptoms (such as ongoing diarrhoea or vomiting) and poor growth, as well as severe and difficult-to-treat eczema. Some children can have a mixture of both types of allergy.

ECZEMA
Eczema is a chronic, itchy skin rash and may be associated with food allergies. People with eczema tend to get a rash when certain foods come into contact with their very sensitive skin – often oranges and tomatoes. This is not an allergy and does not mean the food should be avoided.

SO WHAT CAN YOU EAT?
Food allergies can make life complicated for those who suffer from them and their families. Try these healthy, delicious recipes from Allergy Sense, that can be adapted to suit anyone’s allergies.



Baked veggie nuggets
45 minutes
Makes about 12

Nuggets are a toddler’s favourite and these have the added benefit of being packed with vitamins and antioxidants. These nuggets are dairy-free, gluten-free, soy-free and wheat-free. You can replace the egg with an egg replacement.

Ingredients
1 cup zucchini (baby marrow), grated and squeezed to remove excess liquid
1 cup cauliflower, riced (or grated) and squeezed to remove excess liquid
2 carrots, grated
¹⁄³ cup coconut flour
¼ cup tapioca starch
3 Tbsp coconut oil
1 tsp paprika
1 Tbsp mixed fresh herbs
2 tsp finely sliced green onion
2 tsp onion powder
½ tsp salt
1 medium egg

Method
  1. Preheat the oven to 200˚C and lightly grease a greaseproof paper-lined baking sheet with coconut oil.
  2. Add the shredded veggies, coconut flour and tapioca starch to a mixing bowl, and thoroughly combine.
  3. Add the coconut oil and seasoning, and combine.
  4. Whisk the egg and add to the mixture.
  5. Start forming patties and place on the baking sheet (you should have about 12).
  6. Bake for 22–30 minutes.
  7. Carefully flip them and bake for a further 5–10 minute (depending on how crispy you like them).



Cauliflower wraps
45 minutes
Serves 2

These delicate wraps are best served within a few hours of baking. The eggs in this gluten-free recipe are critical to its success and can’t be replaced. You can make the dip dairy free using dairy-free cheese replacements.

Ingredients
1 head cauliflower, cut into florets
¼ cup water
2 eggs
½ tsp turmeric
¼
tsp salt

For the dip
200g feta
3 Tbsp mixed herbs
2 Tbsp cream

Method
  1. Preheat the oven to 180˚C and line 2 baking sheets with greaseproof paper.
  2. In a food processor, pulse the cauliflower until it forms a crumb-like texture. Place the cauliflower crumbs and water in a saucepan with a tight-fitting lid. Cook over medium-high heat for 8 minutes, until tender.
  3. Drain in a sieve, then transfer to a clean kitchen towel. Firmly squeeze out any excess water. In a bowl, stir together the cauliflower and remaining wrap ingredients.
  4. Gently pour to create a thin circle of ‘dough’ on each baking sheet. Using a spatula, press to form a thin layer. Keep the wraps compact – there should be no paper showing through the mixture.
  5. Bake for about 17 minutes, until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy.
  6. Meanwhile, to make the dip, blend the feta, mixed herbs and cream until smooth.
  7. Serve with light fillings, as suggested, or tear into pieces to scoop up the fillings and dip into the feta and herb dip.

Filling suggestions

Leftover mince
Bolognese sauce
Cut-up tomato, mushroom and grated cheese
Diced leftover chicken breast and cheese
Hummus and mashed avocado



Cheesy pastries
30 minutes
Serves 12

This lovely recipe is nut-free but does contain dairy, wheat and egg. One, or all three, allergens can be replaced with coconut fat and dairy-free cheese, gluten-free flour and egg replacements.

Ingredients
100g butter, plus extra for greasing
150g mature Cheddar, grated
100g plain flour, plus extra for dusting the work surface
1 egg yolk
1 tsp mustard
1 Tbsp paprika

Method
  1. Preheat the oven to 180˚C.
  2. Lightly grease a baking tray with butter and cover with baking paper.
  3. Place the cheese into a mixing bowl, then sift in the flour.
  4. Cut the butter into cubes and rub into the mixture using your fingertips.
  5. When crumbly, stir in the egg yolk, mustard and paprika.
  6. Knead the mixture until it forms a dough. Dust the work surface with plenty of flour then roll out the dough to about 1 cm thick.
  7. Cut into strips then twist. You can make any shape you like.
  8. Place onto the baking tray and bake for about 5 minutes, or until golden brown.
  9. Transfer onto a wire rack to cool.



Banana bread
1 hour
Makes 1 loaf

A delicious family teatime treat. Gluten, nut-free (if you omit the walnuts) and can be dairy-free if you replace the butter with coconut fat. This recipe could also be converted to egg-free with an egg replacement.

Ingredients
8 Tbsp butter
½ cup sugar or stevia
2 eggs, beaten
3 bananas, mashed
½ tsp salt
1 tsp bicarbonate of soda
1 ¼ cups all-purpose
Gluten-free flour
1 ½ tsp xantham gum powder
¹⁄³ cup walnuts, chopped (optional)

Method
  1. Preheat the oven to 180˚C.
  2. Cream together the butter and sugar.
  3. Stir in the beaten egg and banana.
  4. Slowly mix in the salt, bicarb, flour and xantham gum powder.
  5. Fold in the walnuts, if using.
  6. Pour into a greased loaf pan and bake for 40-50 minutes.

 JET CLUB HELPLINES
For free advice on any health problems or queries, Jet Club members can call our helpline

PHARMACY AND CLINIC SERVICES HELPLINE

SA & Namibia
0800 00 45 45

Botswana, Lesotho & Swaziland
+2711 991 8258

Directory
For more on allergies go to jetclub.co.za
For more information on the book go to quivertreepublications.com

Allergy Foundation SA
+2781 405 8442 info@allergyfoundation.co.za allergyfoundation.co.za


EVERYTHING YOU NEED TO KNOW ABOUT FOOD ALLERGIES AND WHAT RECIPES TO TRY EVERYTHING YOU NEED TO KNOW ABOUT FOOD ALLERGIES AND WHAT RECIPES TO TRY Reviewed by Michelle Pienaar on April 01, 2021 Rating: 5
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