Which food alergy is troubling you? Peanut, Wheat, Corn, Milk, Fish, Gluten.
Food Allergy is the response of the immune system to a component
of food, generally a protein that the immune system recognizes
as "foreign" to the body. Once the immune system decides that a
particular food is dangerous, it creates specific antibodies to
tackle it. The next time the individual eats that particular
food; the immune system releases huge amounts of chemicals,
including histamine, in order to protect the body. These
chemicals cause allergic symptoms that can affect the
respiratory system, gastrointestinal tract, skin, or
Peanut Allergy is one of the most common food allergies because
the peanut proteins can act as powerful allergens, even in small
amounts. Peanut allergy may be characterized by symptoms, such
as gastrointestinal, skin and respiratory symptoms etc.
WHEAT / CORN ALERGY
Many people are allergic to wheat and corn products. Almost all
baked goods, pasta cereals, and gravies contain wheat and its
products. People allergic to corn must avoid corn in all forms.
These include cornmeal, polenta, dextrose, corn oil, fructose
and corn syrup.
Milk allergies are generally a reaction to the proteins in milk,
casein and whey. The usual symptoms include the respiratory
system or the skin.
The fish that are commonly known to cause allergic reactions
include cod, salmon, trout, herring, sardines, bass, orange
roughly, swordfish, halibut, and tuna. Severe asthmatic attacks
may be caused by the smell of fish in a sensitive person.
People allergic to Gluten generally have a disease called
gluten-sensitive enteropathy or celiac disease. Gluten is a
grain protein that is found at high levels in wheat and in
smaller amounts in rye, barley, oats, triticale, spelt and kamut.