Hello, this is Kathey Raskin of Las Vegas, and today at Kathey Jo’s Kitchen, we’ll be talking about food allergies. The thing about our immune systems is that they’re constantly under attack, and work overtime to keep us alive. It’s completely logical for your body to react violently to something you – or your family – has eaten many times before. Crustacean shellfish, egg, fish, milk, peanut, soy, tree nuts, and wheat are the most commonly reported allergic reactions in the United States. In recent years, because of the proliferation of food allergies, more and more recipes have appeared as viable replacements for what we used to enjoy. Let your fellow Kathey Jo’s Kitchen readers know about your own allergies and favorite recipes in the comments!
Peanuts and Tree Nuts
Peanut allergy is common among children. Approximately 0.6% of American children have it. It’s important to know the symptoms of a severe allergic reaction called anaphylaxis. A peanut allergy will follow the child into adulthood. Studies show that about 20% of children may outgrow their allergy. Children with a peanut allergy must avoid anything containing traces of peanut ingredients in it.
A tree nut allergy is the second most common allergy in infants and young children. Approximately 0.4- 0.5% of American children have an immune response to them. Sadly, tree nuts are a common allergen reported to cause fatal and near-fatal reactions. A tree nut allergy may follow your child for the rest of their life. Approximately 9% of children allergic to tree nuts may outgrow it.
Milk and Eggs
Milk allergy is a common allergy among children. One to two percent of young U.S. children have a milk allergy. Anaphylaxis is possible with this allergy as well. Children with a milk allergy must avoid milk in all forms. This includes all milk and dairy products, including lactose free versions of milk products.
About 1.3% of children in the United States have an egg allergy. Egg white is the part of the egg responsible for allergic reactions. However, it’s near impossible to separate the white from the yolk without traces of egg white protein getting on the yolk. It’s best to avoid this altogether, and seek alternative forms of eggs to fill the gap.
What did you think of this article? Let me, Kathey Raskin, know in the comments!
