Food Allergy Diet
Food allergies can be from very moderate to very severe in the way peoples bodies will react. The difference between a food intolerance and a food allergy is very different. With a food intolerance you may be able to ingest a small amount of the food before the reactions starts, but with a true food allergy, the body will not tolerate any amount, no matter how small. Once the allergic reaction is determined, it is very important for these trigger foods to be avoided completely. The registered dietitian is a excellent aid. The help with nutrition and meal planning suggestions can help you to avoid the trigger foods but still maintain a healthy diet with great tastes.
Make sure every one in your life, family and friends included know about your allergic reactions and which foods will trigger these reactions. If your physician has placed you on the medicine, be sure everyone knows what to do in case of an emergency. Do not be embarrassed to wear the medical bracelet. It is also advised by the Food Allergy Initiative to carry a card that lists what your food allergies are. This can be given to the manger, chef or server prior to ordering at the restaurants.
Working with your health provider to develop a written plan you can read, study, become familiar with and live with will help this knowledge to become second nature to you. This plan can help to diversify your diet and food choices. For example, if you are allergic to the more common fruits and vegetables, you may be able to try some of the more exotic types of the fruit and vegetables.
A cookbook that is specific to your allergies can be very helpful as well. These will not only have recipes but will often have suggestions for different foods to substitute. Be aware of any changes you may experience during and after eating. Take the symptoms seriously. The treatment of an reaction can be attended to only if you are recognizing the onset of the reaction.
Reading all food labels is one of the first ways you can begin to eliminate the food allergy triggers from your diet. Learning the alternate names for your food triggers is very important. For example, for some one who is allergic to milk, you will need to avoid foods with the ingredients: casein, lactoglobulin, sodium caseinate, and nougat. If you have an allergic reaction to eggs you will need to avoid the ingredients for egg whites and albumin. Do not put yourself at risk. If you are not certain after reading the label, either leave it along or call the manufacturer. It is not worth the risk.