8 Common Food Allergies

This year (2014) I'm building a list of the most nutritious foods to be eating today!
Before we get started, here is a list of the seven most common food allergies.  
One of your goals for the new year may have been to eat better, or lose weight or exercise more.  Have you considered that your food may be slowing you down?
Many people do not realize that they have a food allergy which is causing inflammation in their body.  This inflammation leads to colds, arthritis, diabetes, immune disorders and heart disease.   So, take a moment and see if you may have an allergy to the foods you eat.
 
An allergic reaction can result in itching or swelling in and around the mouth or your joints, and in severe cases cause anaphylactic shock.  You may experience hives, eczema, hoarse voice, wheezing, abdominal pain or runny nose after eating certain foods. Your face may immediately flush after eating these foods or or you may not have a reaction until the next day. 

The problem lies in the protein structure of the food.  Your body is not able to metabolize these particular proteins. The body tags them as invaders and sends white bloods cells after them to destroy them and remove them from your system. Not to worry, there are many sources of protein out there.  Just find the one that works best for you!  Your blood type and ancestry can give you clues as to what proteins you need to eat and what proteins to avoid.

How do you find out if you are allergic to certain foods?  You can have a test done by your doctor, but it can be expensive.  You can also stop eating one of the foods for 2-3 weeks.  After the time has passed try the food again and take notice of how you feel.  Do you notice a tingle in your mouth? Do you feel a pain in your stomach?  Do you notice your fingers have swollen the next day?  All of these are signs of a sensitivity or allergy.  Then, avoid these foods if you notice signs of being allergic. 


Here is a list of the 8 most common food allergens.  There are foods that people are sensitive to, but you may find those other sensitivities decrease after you remove the foods that are causing you the most trouble.  

1. Tree nuts. Almonds, Brazil nuts, cashews, hazelnuts, and walnuts are included in this category.  Most people can easily tell when they are allergic to nuts.  A common response is an itching in the mouth after eating the nuts.

2. Soy. Soybeans are a legume like the peanut.  If you find you are sensitive to soy, be aware it is used as an additive in many sauces and prepared foods so be sure to read the labels! (Ex. Worcestershire sauce, natural and artificial flavorings, vegetable broths and starches, and most Asian foods. Certain brands of cereal and peanut butter also contain soy.)

3. Peanuts. These are the leading cause of severe allergic reactions to food, including food-related anaphylaxis. 

4. Fish. Salmon, tuna and halibut are the most common fish people are allergic to. You may also find fish in Caesar salad dressing, Worcestershire sauce, Bouillabaisse, Imitation or artificial fish or shellfish, Barbecue sauce and other prepared foods.

5. Shellfish. Prawns, shrimp, crayfish or crawfish, lobster, or crab.  Some people cannot even touch a shellfish without immediately swelling up.

6. Eggs. The whites, in particular, cause allergic reactions. Do you feel congested or tired after eating eggs?  You may have an egg allergy.  

7. Cow’s milk. The principal culprits are the proteins found in milk, such as lactoglobulin, lactalbumin, casein, and whey. "Approximately 75% of the world's population loses the ability to completely digest a physiological dose of lactose after infancy." *  Very few adults can eat milk and milk products including milk chocolate, ice cream, cream, cheese and butter without digestive issues.  
 
8. Wheat.   A wheat allergy is separate from a gluten sensitivity.  Gluten is found in wheat, barley, rye, and other grains that provides the ‘glue’ that holds the grain together.  Those allergic to wheat can eat other glutenous grains without a problem.  Those with gluten sensitivity cannot eat other glutenous grains without digestive issues. Does your face flush or you get congested when you drink a beer?  You may be allergic to the wheat.
Here are some other places you will find wheat:
-Artificial flavoring, natural flavoring
-Caramel color
-Dextrin
-Food starch
-Gelatinized starch
-Hydrolyzed vegetable protein (HVP)
-Maltodextrin
-Modified food starch
-Monosodium glutamate, MSG
-Oats** (may be contaminated with wheat due to agricultural cultivation practices)
-Shoyu
-Soy Sauce
-Surimi
-Tamari
-Teriyaki Sauce
-Textured vegetable protein
-Vegetable gum
See more at: http://www.kidswithfoodallergies.org/resourcespre.php?id=52#sthash.djJ0KC7e.dpuf
 
Take charge of your health and see if you are allergic to certain foods.  Work with your doctor and get healthy!
__________________________________________________________________________
All purpose flour
Bran
Bread (any type made with white flour, wheat flour), bread crumbs
Bread flour
Bromated flour
Bulgur
Cake flour
Cereal extract
Couscous
Crackers, cracker meal
Durum flour
Enriched flour
Farina
Flour
Fu
Germ
Gluten
Graham flour
Types of wheat (common and botanical names):

Club wheat (Triticum compactum Host.)
Common wheat (Triticum aestivum L.)
Durum wheat (Triticum durum Desf.)
Einkorn (Triticum monococcum L. subsp. monococcum)
Emmer (Triticum turgidum L. subsp. dicoccon (Schrank) Thell.)
Kamut (Triticum polonicum L.)
Semolina (Triticum durum Desf.)
Spelt (Triticum spelta L.)
Triticale ( x Triticosecale ssp. Wittm.)
Triticum: Triticum aestivum L., Triticum durum Desf., Triticum compactum Host., Triticum spelta L., Triticum durum Desf., Triticum monococcum L. subsp. monococcum, Triticum turgidum L. subsp. dicoccon (Schrank) Thell., Triticum polonicum L., and x Triticosecale ssp. Wittm.
High gluten flour
High protein flour
Instant flour
Malt, malt extract
Matzo, Matzoh, Matzah, Matza, matsa, matso, Matzo meal, Matzoh meal, Matzah meal, Matza meal ,matsa meal, matso meal, matsah meal or matsoh meal
Noodles
Pasta
Pastry flour
Phosphated flour
Plain flour
Seitan
Self-rising flour
Soft wheat flour
Steel ground flour
Stone ground flour
Tabbouleh
Unbleached flour
Vital gluten
Wheat is found in many baked products
Wheat, wheat berries, wheat bran, wheat flour, wheat germ, wheat gluten, wheat grass, wheat malt, wheat starch, wheat sprouts
White flour
Whole wheat berries
Whole wheat bread
Whole wheat flour


May Contain Wheat:

Artificial flavoring, natural flavoring
Caramel color
Dextrin
Food starch*
Gelatinized starch*
Hydrolyzed vegetable protein (HVP)
Maltodextrin
Modified food starch*
Monosodium glutamate, MSG
Oats** (may be contaminated with wheat due to agricultural cultivation practices)
Shoyu
*Unless otherwise stated on the food label, the single word "starch" in an ingredient list means corn starch.
See: Starches: Common or Usual Names (FDA)

Soy Sauce
Surimi
Tamari
Teriyaki Sauce
Textured vegetable protein
Vegetable gum
Vegetable starch*
- See more at: http://www.kidswithfoodallergies.org/resourcespre.php?id=52#sthash.djJ0KC7e.dpuf

Artificial flavoring, natural flavoring
Caramel color
Dextrin
Food starch*
Gelatinized starch*
Hydrolyzed vegetable protein (HVP)
Maltodextrin
Modified food starch*
Monosodium glutamate, MSG
Oats** (may be contaminated with wheat due to agricultural cultivation practices)
Shoyu
*Unless otherwise stated on the food label, the single word "starch" in an ingredient list means corn starch.
See: Starches: Common or Usual Names (FDA)

Soy Sauce
Surimi
Tamari
Teriyaki Sauce
Textured vegetable protein
Vegetable gum - See more at: http://www.kidswithfoodallergies.org/resourcespre.php?id=52#sthash.djJ0KC7e.dpuf
Artificial flavoring, natural flavoring
Caramel color
Dextrin
Food starch*
Gelatinized starch*
Hydrolyzed vegetable protein (HVP)
Maltodextrin
Modified food starch*
Monosodium glutamate, MSG
Oats** (may be contaminated with wheat due to agricultural cultivation practices)
Shoyu
*Unless otherwise stated on the food label, the single word "starch" in an ingredient list means corn starch.
See: Starches: Common or Usual Names (FDA)

Soy Sauce
Surimi
Tamari
Teriyaki Sauce
Textured vegetable protein
Vegetable gum - See more at: http://www.kidswithfoodallergies.org/resourcespre.php?id=52#sthash.djJ0KC7e.dpuf
* Pribila, BA; Hertzler, SR; Martin, BR; Weaver, CM; Savaiano, DA (2000). "Improved lactose digestion and intolerance among African-American adolescent girls fed a dairy-rich diet". Journal of the American Dietetic Association 100 (5): 524–8; quiz 529–30. doi:10.1016/S0002-8223(00)00162-0. PMID 10812376. Retrieved 2009-02-03. "Approximately 75% of the world's population loses the ability to completely digest a physiological dose of lactose after infancy"


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