Five Strategies for Food Allergy Management

The most common allergy causing foods are eggs, milk, wheat, soy, peanuts, tree nuts, fish and shellfish. Ninety percent of allergies are triggered one of these foods. People who are allergic to one food may also be allergic to related foods. This is called cross-reactivity. For example, people who are allergic to cow’s milk may also be allergic to goat’s milk, and people who are allergic to shrimp may also be allergic to crab, lobster and crayfish. People who have a history of other allergies like eczema may also be predisposed to food allergies. Food allergy symptoms usually occur within minutes to an hour or two of eating. Sometimes, symptoms disappear quickly, only to reappear after three or four hours. Initial symptoms include itching in the mouth and difficulty swallowing and breathing. There may be gastrointestinal symptoms such as vomiting, diarrhea, stomach cramps, swelling of the stomach, gas and abdominal pain. Food allergy can affect the skin, causing hives and swelling. Asthma symptoms such as wheezing and difficulty in breathing may also develop. A severe reaction called anaphylaxis can be fatal if not treated immediately. There is a sudden drop in blood pressure to dangerously low levels, which causes dizziness, light-headedness and unconsciousness. Mentioned below are a few natural allergy reliefs: • The best way to treat food allergy is to remove foods that trigger allergies from one’s diet. • Extra caution should be taken while handling and preparing food. Cross-contamination from allergy inducing foods can be avoided by using separate utensils, food containers, cutting boards and serving dishes. • When dining at other people’s homes and restaurants, people with food allergies should always ask about the ingredients in the dishes they are eating because sometimes allergy producing foods can be found in foods not ordinarily associated with them. For example, salad dressings may contain eggs and bakery products may contain milk. • Food labels may use scientific or technical terms rather than everyday language to list certain foods. For example milk may be listed as casein and wheat as gluten. It is important to read food labels carefully and to be familiar with technical terms for foods. • It is essential to be prepared for emergencies. People with food allergies should wear identity bracelets that describe the allergy. They should always carry and be prepared to self-administer inject-able epinephrine and anti-histamines to treat reactions due to accidental ingestion and immediately seek medical help. • Herbal relief is also yet another natural allergy relief idea that many people are looking at. It involves intake of herbs like basil, ginger, galangal, ginseng etc. People with food allergies should consult an allergy expert to identify food allergens they are susceptible to. Once allergens are identified, instances of allergic reactions can be kept to a minimum with careful management.