Allergy Free Recipes and Links
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to it.
The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system.
Although an individual could be allergic to any food, such as fruits, vegetables, and meats, they are not as common as the following five foods which account for 90 percent of all food-allergic reactions:
1. Milk- Hidden Sources
· Deli meat slicers are frequently used for both meat and cheese products.
· Some brands of canned tuna fish contain casein, a milk protein.
· Many non-dairy products contain casein (a milk derivative), listed on the ingredient labels.
· Some meats may contain casein as a binder. Check all labels carefully.
· Many restaurants put butter on steaks after they have been grilled to add extra flavor. The butter is not visible after it melts.
2. Egg - Hidden Sources
· Eggs have been used as to create the foam or milk topping on specialty coffee drinks and are used in some bar drinks.
· Some commercial brands of egg substitutes contain egg whites.
· Most commercially processed cooked pastas (including those used in prepared foods such as soup) contain egg or are processed on equipment shared with egg-containing pastas. Boxed, dry pastas are usually egg-free. Fresh pasta is usually egg-free, too. Read the label or ask about ingredients before eating pasta.
3. Peanuts- Hidden Sources
· Artificial nuts can be peanuts that have been deflavored and reflavored with a nut, such as pecan or walnut. Mandelonas are peanuts soaked in almond flavoring.
· Arachis oil is peanut oil.
· It is advised that peanut-allergic patients avoid chocolate candies unless they are absolutely certain there is no risk of cross-contact during manufacturing procedures.
· African, Chinese, Indonesian, Mexican, Thai, and Vietnamese dishes often contain peanuts, or are contaminated with peanuts during preparation of these types of meals. Additionally, foods sold in bakeries and ice cream shops are often in contact with peanuts. It is recommended that peanut-allergic individuals avoid these types of foods and restaurants.
· Many brands of sunflower seeds are produced on equipment shared with peanuts.
4. Shellfish
5. Wheat (Gluten)
*Note that many gluten-intolerant people should also avoid dairy products.
SLICE:
half a 415g (13oz) can condensed milk
125g (4oz) butter, melted
250g (8oz) gluten-free cornflakes, crushed
OR 250g (8oz) gluten-free rice cookies, crushed
1/2 cup dessicated coconut
1/2 cup shredded coconut
1 tablespoon lemon juice
grated rind of 1 lemon OR mandarin
ICING:
250g (8oz) pure icing sugar
2 tablespoons butter, melted
2 tablespoons lemon juice
a little hot water
Mix the slice ingredients well. Press into a lightly greased dish.
In a separate bowl, bash the lumps out of the pure icing sugar. Add 2 tablespoons of melted butter and 2 tablespoons of lemon juice. Mix well. Very slowly add a little hot water until the icing is soft enough. Spread over the slice mixture. Refrigerate for a few hours. Cut into fingers.
Living Without.com - Gluten-free, wheat-free, dairy-free recipes including main courses and desserts.
Wheat-free Baking Recipes - Baking recipes for people with allergy or intolerance to wheat or gluten.
All Allergies.net - Articles, publications, organizations and a large allergy data base.