Food Allergy Symptoms

Food allergies are caused by a mistake made by your body's immune system. An ingredient in food, usually a protein, is mistaken as harmful then the creates antibodies to fight it. Allergic reactions are a result of occurs the battle between these antibodies and the "bad" food ingredient. Although a person could have The following foods comprise almost 90% of all food-related allergic reactions:

• Eggs
• Fish
• Milk
• Peanuts
• Tree nuts (e.g.cashews and walnuts)
• Shellfish
• Soy
• Wheat

Strictly avoidance of " trigger" foods is the only sure fire way to prevent an allergic reaction. Unfortunately, "trigger" foods often contain vital nutrients, so avoiding them means that you need to find safe alternative foods. Consult a registered dietician to make sure you get this right. In them meantime, here are some tips to get your started:

• Develop a specific written action plan so that the average person will know what to do to help you in the event of an allergic reaction. Make sure your friends and loved ones know about this plan.
• Take worsening symptoms seriously.
• Try eating fruits and vegetables that are more exotic, especially if you are allergic to the more common ones.
• Buy a cookbook with recipes that are tailored to your food allergy. Common food allergens can often be removed and / or substituted in recipes.
• Be aware of how you feel after eating. Early recognition of an adverse reaction allows you time to take quick action.

Read Food Labels

• Get in the habit of reading all of your food labels. Learn alternate names for your allergic foods. For example, if you are allergic to milk, you need to avoid casein, lactoglobulin, nougat, and sodium caseinate.
• Don't gamble. If a food does not have a label or you are unsure of what is in it, then you should contact the manufacturer or retailer or simply don't eat it. No allergen, no reaction.

Always Be Prepared

• If you have severe allergies then you may have medication to prevent anaphylaxis. Carry this medicine with you at all times in case you accidentally ingest a "trigger" food. If you have an anaphylactic reaction, tell people in the immediate vicinity and ask someone to take you to the nearest emergency room.
• It is a good idea to carry several copies of a card that lists your allergic foods. A copy of the card should be given to the chef, manager or waiter prior to ordering food at a restaurant.

Hidden Sources of Problem Foods

Allergens can lurk in the least suspicious foods, so keep these points in mind:

• Most delicatessens use the same slicer to cut meats and cheeses. Small bits of cheese can be transferred to sliced meats.
• Some restaurants melt butter on steaks.
• Canned meats often contain casein, a milk protein.
• The foam toppings on some specialty coffee drinks contain egg products.
• Many ethnic dishes (e.g. Chinese, Mexican, Thai and Vietnamese) contain peanuts or peanut oils.
• Some "kacky sacks" and beanbags use crushed nutshell stuffing.