Written By Food allergies are a growing concern for many people. According to the Food Allergy Research and Education organization, approximately 32 million Americans have food allergies. Food allergies occur when the immune system reacts to a specific protein in a food, causing symptoms such as hives, swelling, and difficulty breathing. In this article, we will explore common food allergens and provide tips for cooking around them.
The most common food allergens are known as the “big eight.” These include milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. These allergens account for approximately 90% of all food allergies.
Milk and eggs are common allergens in children, but many people outgrow these allergies as they get older. Peanuts, tree nuts, soy, wheat, fish, and shellfish are more likely to cause lifelong allergies.
When cooking for someone with a food allergy, it is important to read labels carefully and avoid cross-contamination. Cross-contamination occurs when a food allergen comes into contact with a food that does not contain the allergen. This can happen when using the same utensils, cutting boards, or cooking surfaces for different foods.
To avoid cross-contamination, it is important to use separate utensils, cutting boards, and cooking surfaces for foods that contain allergens. It is also important to wash your hands and any cooking surfaces thoroughly before and after handling allergenic foods.
When cooking for someone with a food allergy, it is also important to be aware of hidden sources of allergens. For example, soy is a common ingredient in many processed foods, such as bread, pasta, and salad dressings. Wheat is also a common ingredient in many processed foods, such as crackers, cereals, and baked goods.
To avoid hidden sources of allergens, it is important to read labels carefully and ask questions when eating out. Many restaurants now offer allergen-free menus or can accommodate special dietary needs upon request.
When cooking at home, there are many substitutes that can be used to replace allergenic ingredients. For example, almond milk can be used as a substitute for cow’s milk, and flaxseed can be used as a substitute for eggs in baking. There are also many gluten-free flours available, such as rice flour, almond flour, and coconut flour.
In conclusion, food allergies are a growing concern for many people. Understanding common allergens and how to cook around them is important for anyone who cooks for others. By reading labels carefully, avoiding cross-contamination, and being aware of hidden sources of allergens, you can help keep those with food allergies safe. And by using substitutes for allergenic ingredients, you can still create delicious and satisfying meals that everyone can enjoy.
