Paxton - Allergy safe family food: 185 easy and delicious allergy-safe recipes

Food manufacturing processes and ingredients can changeand frequently do. For example, a thickener in a sauce may change; the new thickener may now contain soy where previously it was soy-free. Remember that many foods have alternative names (see pages 192 to 204 for more specific information).
Look for the May containor Contains warnings The manufacturer may choose to provide a warning on the label if there is the slightest chance that a product may have come into contact with an allergen. They are under no legal obligation to do so. Check with your doctor for guidance regarding your allergy risks. (Australasian Society of Clinical Immunology and Allergy, 2008) The incidence of food allergy continues to rise. (Australasian Society of Clinical Immunology and Allergy, 2008) The incidence of food allergy continues to rise.

All people with allergies should be under the supervision of an appropriately qualified medical practitioner or allergy specialist. It is important that they re-test: many children outgrow allergies. Gluten intolerance (coeliac disease) is never outgrown. Food intolerance, which does not involve the immune system, is a separate topic; it is beyond the scope of this book. The foods that commonly trigger allergic reactions are peanuts, tree nuts (almond, brazil nut, cashew, chestnut, hazelnut, macadamia, pecan, pistachio, walnut), egg, cows milk, soy, wheat, fish, shellfish and sesame seed. If someone is allergic to a specific food, when they come in contact with the protein associated with that food their bodys immune system overreacts, ie produces an allergic reaction.

Even a tiny amount of an allergen (the thing that triggers the allergic response) can cause a reaction. People with a food allergy must avoid all contact with that food. Only a doctor or allergist can diagnose food allergy. Allergic reactions range from mild, such as a runny nose, hives, rash or stomach pains, through to serious and even life-threatening symptoms, such as swelling of the tongue and throat, breathing difficulties and collapse. The most severe allergic reaction is called anaphylaxis, or an anaphylactic response. This means the symptoms are life-threatening.

The respiratory system (the lungs, airways and respiratory muscles) and/or cardiovascular system (the heart and blood vessels) are affected and the whole body starts to shut down. Prompt action must be taken. Children with severe food allergies (those who are at risk of anaphylaxis) typically carry an emergency bag or box with them; this contains their Anaphylaxis Action Plancompleted and signed by their doctorand emergency medication, including an EpiPen (a pre-loaded adrenaline injection). The Anaphylaxis Action Plan outlines the steps to follow if an anaphylactic reaction occurs.

If an unsafe food brushes against a safe food, the so-called safe food has been contaminated. The riskiest place in your house for cross-contamination of food is the kitchen. That is why safe food preparation techniques are a must. The first principle for preventing cross-contamination is to identify the food allergen and either ensure it does not come into your home or else store it separately so it does not touch other food. Second, the person preparing food for the individual with the allergy must always wash their hands prior to preparing food and always use clean utensils and preparation boards. For example, eggs are a great source of protein, but our son Samuel is anaphylactic to egg, so we have to make sure no eggs or egg products touch him.

Say there was a plate of biscuits put in front of us, half containing eggs and the other half egg-free, we would never let Samuel eat anything from that plate. Even a crumb could set off a serious reaction. Instead we would keep the two types of biscuit completely separate from the start and place them on individual plates. Then we would explain to Sam which biscuits were safe for him. As a further example, we couldnt all sit around the breakfast table together with Samuel eating cereal and the rest of us eating scrambled eggs, either. If we really had to have eggs, Samuel would eat first.

Once he had left the table, the rest of us would then eat. Afterwards, we would thoroughly clean the cooking utensils, crockery, benches and table, then we would all brush our teeth and wash our hands and faces before touching Samuel. Fortunately, not all food allergies are this severe. It is important to understand the extent of your childs allergy so that you can avoid being unnecessarily restrictive, which can give rise to nutritional deficiencies. Proper dietary advice is essential.