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How to Eat Around Allergies

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How to eat around food allergies

Cooking for people with food allergies and special diets

By Cheryl Sternman Rule EatingWell September/October 2007

A Dinner Everyone Will Love | Guide to Food Allergies

Earlier this year, my 5-year-old son, Alex, joined the growing ranks of Americans who have tested positive for food allergies. Alex had been sick to his stomach, off and on, for weeks. Tests revealed allergic responses to a large number of foods and an abnormally high white blood cell count. An allergist advised us to temporarily eliminate wheat, dairy, chicken, fish, pork, beef and eggs from Alex’s diet. My husband and I were stunned.

I ran through his favorite foods in my head, mentally ticking off those that were suddenly forbidden. Milk? Gone. Regular pasta? Nope. Bread, brownies, crackers, pizza? History. Cheese sticks, squeezable yogurts, hamburgers? Sorry.

For a while, it was tough going. Try explaining to a kid why you’re suddenly serving his sandwiches on crackly brown-rice tortillas with egg-free mayo, and you’ll know what I mean.

But we adjusted. Turns out, oat flour makes terrific cookies and pancakes. Quinoa spaghetti holds up well to marinara. Fortified rice milk and soymilk work beautifully in many recipes. And whoever invented dairy-free chocolate chips earned a place of honor in our home.

Perhaps what surprised me most during the early weeks of Alex’s ordeal was how many people told me they, too, had to avoid certain foods, or knew of someone else with a food restriction. According to the Food Allergy and Anaphylaxis Network, about 12 million Americans have food allergies. A true food allergy causes the body’s immune system to attack the proteins in a particular food, releasing chemicals (histamines) that cause symptoms like hives, gastrointestinal or respiratory distress. Symptoms, whether mild or severe, occur quickly: within a few minutes to two hours of eating. In the most severe cases, they progress to anaphylaxis, a potentially fatal condition in which the allergic reaction overtakes the entire body.

Any food can cause an allergic reaction, but 90 percent of the time one of the “Big Eight” foods—milk, eggs, peanuts, tree nuts, wheat, soy, fish or shellfish—is the trigger. Allergists and immunologists don’t understand why these foods cause a reaction, nor do they know exactly what leads someone to develop a food allergy. There does, however, appear to be a genetic component, as studies show those who suffer from hay fever, or asthma, or who have family members with allergies, are more likely to develop food allergies.

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Guide to Food Allergies and Special Eating Needs
How to Cook for People with Special Diets
Are Food Allergies on the Rise?
Gluten Free Diet Recipes, Menus and Tips

A Dinner Menu Everyone Will Love

Jicama-Apple Slaw
Roasted Vegetable Enchiladas
Dairy-Free Banana Rice Pudding

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USER COMMENTS — Add Your Comment

Have you or will you show recipes for gluten-free foods? Thanks.

Lee Burge, Ann Arbor, MI

Do you have any gluten free recipes for a busy person? Many thanks!

Anne Madden, Ottawa, ON

Also interested in recipes for gluten-free food, restaurants, grocery stores, meal planning as to not eat too many carbs and fat.

Antoinette, Huntington Beach, CA

Actually, since the acceptance of the Big 8 by the manufacturers, it has gotten MUCH MUCH harder to control for any allergens that fall outside of those 8. Manufacturers repeatedly deny the existence of any allergen outside of the Top 8 - or send information about the Top 8 when people inquire about a non-Top 8 allergen. The situation is worse, not better for anyone with an allergy outside of the Top 8.

Melissa L. Owsley, Waterford, MI

The Food Allergy and Anaphylaxis Network at www.foodallergy.org is an excellent resource for recipes and how to make safe food substitutions.

Tanya, Baton Rouge, LA

My son is allergic to several foods including life threating allergies to peanuts and fish.

Kelly Covalle, Jackson, MI

I have just been diganosedwith many allergies the past year. It has changed just about everything in my life. I need some help on how to eat healthy. I have to stay away from most fruit and vegi's.

Stacy, Kangley, IL

I would appreciate the recipe for Banana Oat Pancakes mentioned in the article, if possible. Thanks.

Denise Witham, Hutchinson, KS

My grandson was just diagnosed with egg and nut allergies so any recipe and hint would be gratefully accepted. We are relearning cooking but with a positive attitude as there are worse things in this world so we consider ourselves blessed... though longing for nuts and I can't tolerate soy in any form. Thanks so much for all you have done to make us more knowledgeable.

Margie, Franklin, MA

Ditto on the Banana Oat Pancakes. My son in allergic to eggs, nuts, dairy and shellfish. Do you have any suggestions on cheese substitutes??

Victoria Saladrigas, Miami, FL

Try the roasted veggie enchiladas (Link above). Very tasty and satisfying.

Wendy Noll, Grafton, WV

I am a mother of a little girl who is now 7 years old and her allergy to all foods & beverages containing red color & red dyes. I am finding the task of "what to give my daughter to eat & drink" extremely difficult. I wish that I could see this on the top 8 list. Please help if you can.

Jackie, Lafayette, LA