McCosker - 4 ingredients: allergies

4 Ingredients Allergies is a collection of recipes free of these 9 common allergens and was written to satisfy an ever-increasing market demand for allergy-free recipes.

Allergy-free: For the purpose of this cookbook allergy-free refers to a recipe or ingredient free of these 9 major allergens:

Allergies have emerged as a major public health problem in developed countries during the twentieth century. Australia and New Zealand have among the highest prevalence of allergic disorders in the developed world . Children with allergies are present in almost every school classroom and in 2011 a large Victorian research study revealed that 1 in 10 babies born in Australia will develop a food allergy (www.allergyfacts.org.au/about-us/foodallergyawareness) .

4 Ingredients Allergies was written with guidance from:

Allergy & Anaphylaxis Australia

Allergy & Anaphylaxis Australia (A&AA) is a not for profit organisation that works tirelessly to inform, support, educate and advocate for the needs of individuals and families living with food allergy and to support and participate in research. A&AA also works closely with health professionals, food industry and other key stake holders in improving allergy management world-wide. For more detailed information please contact www.allergyfacts.org.au.

Allergy New Zealand

Allergy New Zealand is a national membership-based, not-for-profit society. Their primary role is to provide information, education, and support to the many thousands of New Zealanders living with allergies, including those at risk of anaphylaxis, and to help them manage their or their childs allergy and live an active and healthy lifestyle.

Allergy New Zealand also represent their interests particularly to government, policy makers and the media, provide information and guidance to the health, education and food sectors, and support research. For more information contact www.allergy.org.nz.

WARNING

Every effort has been made to ensure the recipes in this cookbook list ingredients which are free of the 9 most common allergens listed above. However manufacturing processes can change as can ingredient labels. Always check the ingredients in any food you prepare, every time to prepare it.

Always check the labels on ingredients before buying or using, and avoid ingredients where there is a risk of cross-contamination e.g. bulk bins in supermarkets. If you have any concerns always check with the manufacturer. For allergen management information, specific to you or your child, speak with your family doctor or an accredited dietitian.

The term comes from the Greek words

ana , against, and phylaxis , protection .

Anaphylaxis

Anaphylaxis or anaphylactic shock is an extreme allergic reaction that is rapid in onset and is potentially life threatening. A severe allergic reaction /anaphylaxis involves the respiratory system and / or the cardiovascular system. Simply speaking this means difficulty breathing and /or deterioration in someones level of consciousness / collapse because of low blood pressure. People having a severe reaction often also have skin symptoms such as hives and swelling and / or gut symptoms such as abdominal pain or vomiting but not always. The most common triggers of anaphylaxis include insect bites and stings, foods and medications. Anaphylaxis is uncommon but not rare, with new cases arising at rates of between 8.4 and 21 per 100 000. The prevalence of food allergy and anaphylaxis has increased significantly in the last 10 year period (Mullins R J. Anaphylaxis: risk factors for recurrence. Clin Exp Allergy 2003; 33: 1033-1040).