Why you should keep a list of allergens at home
The world has an ever-changing mix of allergenses, so if you’re like most people you’ll often have to keep a careful eye on what you’re eating, says Dr. Mary Kelly, a gastroenterologist and allergist at the Mayo Clinic in Minnesota.
Here are some of the most common allergens found in food.
The Mayo Clinic.
“What we want to do is not have people being surprised when they find out that they’re allergic to something, but rather, to have them be aware of what they’re eating and understand what they need to avoid,” Kelly says.
So what do you know about allergens in foods?
What are they?
Which foods are the most vulnerable to them?
And how can you be safe if you don’t know what to avoid?
Allergens can be found in any food that’s made from a variety of ingredients.
Here’s a look at which foods are most likely to contain them.
Cogs are a type of yeast that can cause a variety other reactions.
There are many kinds of Cogs, which include flour, oil, butter, eggs, dairy products, salt, sugars and spices.
The allergens they produce can be more common in certain kinds of bread and cookies, but the allergens can also be found as tiny bubbles in foods, like yogurt.
“The main type of food is dough,” says Kelly.
Dough contains flour, water, sugar and salt.
The yeast that creates dough can be very damaging to your health, Kelly says, because it can trigger allergic reactions.
Cogwheels are a kind of mold that can also cause a wide range of allergic reactions, but they are more common at the bottom of a pizza, so they aren’t a direct threat to your digestive system.
The most common type of mold is Candida, which can cause eczema and rashes.
Some people also get Candida during the manufacturing process of certain foods, such as those made from cheese.
“We see people getting Candida from cheese,” Kelly explains.
“So when you go to eat, if you think about it, cheese is the most obvious food to have a Candida-contaminated meal.”
Here’s more on which foods have allergens and which don’t.
“If you’re a vegetarian, the dairy products and eggs are the main allergens,” Kelly adds.
“And the proteins in eggs are another type of allergener.
So that is also another one that people might not have considered before.”
Kelly says there are two main types of allergening in eggs, called “egg white” and “cream” proteins.
“Egg whites are really the primary type of protein, which is found in the white part of the egg,” Kelly explained.
“There’s a lot of people who might be able to avoid dairy and eggs with these types of proteins, but there are a lot more people who are sensitive to them and it’s a big concern for them.”
In fact, some studies have found that people who eat more egg whites are more likely to have an allergy to peanuts and eggs, Kelly notes.
But it’s not always as simple as just adding a few egg whites to your salad.
“Some of the ingredients in egg whites that are actually really good for you are the egg yolks and the egg whites, which are actually the primary egg proteins,” Kelly said.
“When you’re cooking them, you’re going to need to add some water to make sure they have a really good texture and that they are still in the whites.”
Here are the three most common egg proteins: Egg whites, yolkins and egg yolk.
“They’re the same thing,” Kelly added.
“You add a little water, and it will start to become a little bit softer and it’ll be the consistency that you need to use.”
What do you do if you have allergies to eggs?
If you don.
“For most people, we’re able to eliminate eggs, but that depends on your individual tolerance level,” Kelly warns.
“In people with the highest tolerance, the egg is very important.
If you are a vegetarian or a vegan, that’s really the main thing.”
Here is a look-up on egg allergies: Food allergies are very common, especially in children.
There’s also a wide spectrum of allergies in adults, and you should take steps to prevent them.
“People who have an allergic reaction to a food, for example, to a fruit, or to eggs, may have to avoid eating certain foods for a while,” Kelly notes, noting that the more food you avoid, the more likely you are to develop an allergy.
“It’s also important to have enough time to have the food that you are allergic to removed from your body,” Kelly continued.
So how can we prevent allergies?
“We can make sure that we’re eating enough protein and other foods that we need to have adequate amounts of, so that we are