Tree Nut Allergies
by Shereen Jegtvig
If you look at the list of allergens on our FoodEssentials tool, you’ll see tree nuts on the list. So which nuts are tree nuts? Peanuts are not on the list because they don’t grow on trees (actually they’re members of the legume family). Common tree nuts include almonds, Brazil nuts, cashews, chestnuts, filberts (or hazelnuts), macademia nuts, pecan, pine nuts, pistachios and walnuts. Less common tree nuts include beechnuts, ginkgo, shea nuts, butternuts, and lychee nuts. Coconuts are also consided as tree nuts and must be labels that way, however coconut allergies appear to be very rare.
What if you are allergic to any tree nuts? You’ll have to avoid them, and it isn’t always as easy as staying way from cans of nuts. You might find them hiding as ingredients in other foods like cereals, cookies, crackers, candy, snacks and desserts. Although allergies involve reactions to the proteins found in the nuts, there may be traces of the proteins in oils made from the nuts, so if you are allergic to tree nuts, you’ll need to avoid the oils too. Read more
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Are Food Allergies On The Rise?
Twenty years ago, as a child with an allergy to cow’s milk and a vegetarian, gluten-intolerant mother, I saw some strange school lunches in my time. While other kids feasted on all the things I wasn’t allowed to eat (White bread! Soda! Weird, processed cheese that comes in a tube!), I cowered in the corner with my nutmeat sandwiches on rye bread with soy butter, cursing my over-excitable histamines.
Yes, I was THAT kid at school – that is, until Peanut Allergy Boy arrived and stole my thunder. At the time, we felt like the odd ones out. Now, it seems as though many more people have (or are aware of) food intolerance and allergies. Some countries are encouraging peanut-free school environments, and more and more restaurants are offering allergen-free options on their menus.
These days, do more people actually have food allergies, or does it just seem that way? If so, is this increase due to our environment, changes in diet and lifestyle or our genes? Although population data for allergy prevalence are difficult to collect, a recent scientific study (Branum & Lukacs, 2008) indicates that incidences of food allergy are most likely increasing, although an explanation for this trend has yet to emerge.
What are allergies? Who has them, and why don’t we know more? Read more
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An Introduction Into Peanut Allergies
by Shereen Jegtvig
The most common food allergen in the United States is the peanut allergy. At least one percent of children are allergic to peanuts (This is at least double what it was a couple of decades ago). One percent may not sound like a lot, but that is one child out of every 100, so there are going to be several children with peanut allergies at just about every school in the country! And it tends to be permanent – most kids don’t outgrow peanut allergies like they do with other foods.
It wouldn’t be a big deal if it just meant a rash or a tummy ache, but peanut allergies can (although rarely) be life-threatening. And it doesn’t matter if earlier exposes caused mild reactions, it can become dangerous at any time. It doesn’t take much exposure to cause a reaction so people with peanut allergies have to be extra cautious at home, school and in restaurants where peanuts may be used in any of the foods, even foods they don’t eat. Read more
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The Myths Surrounding Soy: Part 2
by Shereen Jegtvig
With my last post, I was able to *burst the bubble* surrounding a couple of myths regarding the humble soyabean. While a few people may be allergic or sensitive to soy, the vast majority of people enjoy some terrific health benefits associated with eating soyfoods. It is well documented that soy based foods are a terrific source of protein that’s low in fat – and of the fat that it does contain, most of it is considered good for you!! So let’s take a look at a couple more myths surrounding soy and soyfoods.
Some of the soy myths revolve around protein inhibitors found in soy and other legumes. Some claim that eating soy will damage your pancreas and make it larger. Apparently the fear is that the protein inhibitors prevent your body from breaking down and digesting proteins, so the pancreas has to work overtime to make enough enzymes to digest proteins. There aren’t any studies that back up this claim. For one thing, if the protein inhibitors prevented you from digesting protein, you’d think it would be difficult to digest the protein in soy, but that’s just not the case, soy protein is very easy to digest. Also, any kind of cooking or preparation of soy destroys almost all of those protein inhibitors long before you even eat the soy. Read more
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The Myths Surrounding Soy: Part One
by Shereen Jegtvig
It’s interesting how one food can stir up so much controversy. I get a lot of emails asking about the dangers of eating soy. Dangers of soy? A food that’s been eaten for thousands of years? You’ll also find soy on a lot of superfoods lists. How can that be?
Let me help debunk the soy myths.
Soy isn’t dangerous for your health. In fact, soy and soyfoods are good for you. Studies show soy can reduce cholesterol levels, which improves your heart health, and soy protein is a complete protein, meaning it contains all the essential amino acids (rare for a plant protein). Soy also contains phytoestrogens (plant chemicals similar to, but not the same as, female hormones) that help many women ease the discomforts of menopause. More studies suggest eating soy and soyfoods during childhood may reduce the risk of breast cancer in adulthood. Read more
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Dairy Allergy Vs Lactose Intolerance
by Shereen Jegtvig
Some people can’t eat dairy products because their bodies don’t react well and they can suffer from a wide variety of symptoms. For many, that means total avoidance of dairy. No more ice cream, milk, cheese or yogurt. But what’s happening in the body that causes problems? It depends – let me explain the difference between dairy allergy and lactose intolerance, and what to do.
Diary allergies occur when your body mounts an immune system response against milk. Your body makes extra antibodies because it sees milk proteins as dangerous invaders and reacts with any of the following symptoms: Read more
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What Are Sulfites & Why Are They In My Food?
by Shereen Jegtvig
Sulfites are sulfur-containing compounds that may occur naturally in some foods, like wine or grape juice and are sometimes added to processed foods to enhance flavor and to preserve freshness. Sulfites aren’t dangerous to most people but the US Food and Drug Administration estimates about 1 person in 100 is sensitive to sulfites and can suffer an allergic reaction. And the FDA also estimates 5% of asthmatics are allergic to sulfites.
Several things are not understood about sulfite sensitivities, like how much sulfite is enough to cause a reaction and even by what mechanisms the reactions occur. They may occur after eating foods that contain sulfites or maybe even from breathing any fumes that emanate from those foods. Sulfite sensitivities may occur at any point in a person’s life and reactions can be mild, such as a rash or hives, or severe enough to trigger an asthma attack. Read more
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What Is Gluten & Do I Need To Avoid It?
by Shereen Jegtvig
First, the short answers to that question. Gluten is a protein found in most grains and no, you probably don’t need to avoid it. However, many people who do need to stay away from gluten don’t know it yet.
Now for the longer explanations. Gluten is a protein found in wheat, barley, tricale, spelt and rye so you’ll find large amounts of gluten in breads, cereals, pastas, pastries, cookies, cakes and anything made with wheat and the other gluten-containing grains. Gluten gives allows bread to rise and keep its shape and texture. Read more
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Folate and Food Allergies
by Shereen Jegtvig
A recent study reported in WebMd.com shows a possible correlation between blood levels of folate (a B vitamin) and allergies. Full-blown folate deficiencies are uncommon in the United States because breads and cereals are fortified with folic acid, which is the dietary supplemental form of folate. What’s interesting is that this study shows that even having lower than average blood levels of folate may be related to having more allergies.
You Want Folate, But Not Additives and Allergens
Folate is naturally found in… Read more
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The End Of The Gluten Free Diet?
Hi Everyone,
News broke this week from Australia (the land of scary animals and insects) that the gluten free diet could be a thing of the past! According to ABC Australia scientists from Melbourne have developed a vaccine which could mean people who suffer from Celiac’s Disease could actually start eating any type of food without any side effects. This is wonderful news to those of us who are currently struggling to keep up their gluten-free-diet. Imagine the possibilities - warm hearty pizza, crusty fresh bread, wholesome pasta or even being able to eat out at restaurants in peace-of-mind! Read more
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