Quote from: Anonymous on November 02, 2016, 09:52:23 PMThis is extremely dangerous advice. If you are allergic to a food you must cut it from your diet completely and immediately to avoid life-threatening reactions. Past reactions cannot predict future reactions when it comes to true food allergies: having the sniffles one time could lead to hives or throat swelling next time. If you are diagnosed with any food allergy (by a certified allergist!), get yourself two EpiPens (or other epinephrine autoinjectors), keep them on your person at all times, and avoid your allergens and traces of your allergens at all times.
It's hard to do this come turkey, so if you can stand your reactions, I recommend weening yourself off slowly.
Quote from: BrandyWineSeattle on December 10, 2015, 03:03:41 PM
I would think that mushrooms would be great....portobellos are delicious on the grill or in a soup (you can buy dried mushrooms and blend them into a powder to make the stock and it works extremely well). I would say go fresh.....soy is a main ingredient in a lot of PACKAGED foods, but they can't put soy in a fresh salad or squashTry doing spaghetti squash with a nice garlic tomato sauce. Roast potatoes, try a bean salad. Once you get going, I think you'll realize that there is a lot open to you.
I'm not vegan myself, but have a friend who has shared a lot of delicious recipes with me.
Quote from: ashley on October 29, 2015, 03:22:53 PM
I need help my daughter broke out real back over 2 yrs ago and we finally got allergy testing done well that test came back she was allergic to a lot of trees weeds etc. this past week she starting flareing up out of nowhere so I took her back to the dr. today and they did a food allergy test on her and comes back she needs to be on a glutin free diet also shows that she is allergic to soy, wheat all nuts, barley, core, potato, rye, chicken, turkey, all basically all the fish. what could anyone recommend me to feed her? I have been going through my cabnets and everthing I have has soy, corn syrup, or wheat in them. im so lost what to do now
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Question: I was diagnosed with food allergy by a naturopath/homeopath. Should I see an allergist before I start avoiding foods?
Answer: So there's really two answers to that question. It gets back to an earlier question we reviewed it which is, "How do you accurately diagnose food allergy?" And at this time the only meaningful modalities for diagnosing food allergy are the skin test or the IgE RAST test.
Other methods that may be used by naturopaths or homeopaths have not been validated.
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Diagnostic tests can be as pseudoscientific as treatments. To evaluate, we ask the following:
Analytic validity: How reliable is the testing? This includes within-laboratory and between-laboratory precision.
Clinical validity: How consistently and accurately does the test detect an objectively-measured clinical status? The test should be both sensitive (few false negatives) and specific (few false positives). Patients in the same circumstances should consistently have the same test results.
Clinical utility: What is the natural history of the disorder? Will the use of the test make any difference in the outcome? Interventions taken should be evaluated and compared against no testing.
Ethical, legal, or social implications : What are the potential patient consequences of the use of the test, and its results? What if the results are erroneous?
It all boils down to a single question that must be satisfactorily answered before we proceed with testing: How has this test been validated?
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Food allergies are reaction to food proteins. They may be categorized as immunoglobulin E (IgE)–mediated (immediate) reactions, non–IgE-mediated (delayed) hypersensitivity reactions, and mixed reactions. IgE-mediated reactions are the ones we worry about when we hear about a "food allergy": flushing, itchy skin, wheezing, vomiting, throat swelling, and even anaphylaxis. These reactions can occur immediately following exposure, and are the consequence of the interaction of allergens with IgE located on mast cells. The interaction causes the release of inflammatory chemicals like histamine and leucotriene, triggering the the allergic response which is typically skin related (itchiness, swelling and rash) but may be anaphylactic as well.
Not all reactions follow this cascade. Non-IgE-mediated allergic reactions can cause localized (e.g., contact dermatitis) or generalized reactions, which are usually gastrointestinal or dermatological in nature. Celiac disease is a non-IgE related allergic reaction. Finally, some allergic disorders are both IgE and non-IgE mediated, such as atopic dermatitis (eczema).
Beyond the IgE mediated reactions, there are a number of possible reactions to food, which may be termed "food intolerances". Not immune-system based, they're more common than allergies. They include conditions like lactose intolerance, gastroesophageal reflux (GERD), enzyme deficiencies, metabolic conditions, infections and other processes. It's a catch-all term by definition.
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And from the the American Academy of Allergy, Asthma and Immunology (AAAAI) Practice Paper, Current approach to the diagnosis and management of adverse reactions to foods:
Some tests are considered unproven in regard to the diagnosis of specific food allergies. Those for which there is no evidence of validity include provocation-neutralization, cytotoxic tests, muscle response testing (applied kinesiology), electrodermal testing, the "reaginic" pulse test, and chemical analysis of body tissues. Measurement of specific IgG antibodies to foods is also unproven as a diagnostic tool.