Food allergies and intolerances, such as those to gluten and dairy, can manifest as digestive distress or skin rashes. Managing these conditions involves strict diet modification and symptom tracking.
Allergy to egg is one of the most common food allergies in infants. Allergic reaction to egg usually becomes noticeable when the baby is about 10 months old, according to Dr. Ralf Heine in the March 2006 issue of “Current Allergy and Asthma Reports.
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Food allergies occur when the body's immune system mistakenly attacks food proteins, causing the body to release large amounts of histamines and other immune chemicals. The body releases these chemicals so suddenly that a person can have a life-threatening allergic reaction within moments of eating a trigger food.
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An almond allergy can be serious and life threatening. It can cause hives, a blistering rash, or worsen underlying eczema.
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Iodine is a mineral that contributes to thyroid gland function. Your doctor may suggest a low-iodine diet if you have thyroid cancer or before a medical test called a radioactive immunoassay. According to "Essentials of Thyroid Cancer Management," by Robert J. Amdur and Ernest L.
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Chickpeas and soybeans share similar proteins that can cause an allergic reaction. The Asthma and Allergy Foundation of America notes that soybeans contain at least 15 different proteins that can trigger an allergic reaction.
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When foods are refined, some of their nutrients are lost and then put back in. These foods are then called "enriched." Fortified foods, on the other hand, have vitamins and nutrients put into them that they didn't originally contain.
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While eggs, milk, nuts, fish, shellfish, wheat and soy account for 90 percent of food allergies, kiwi allergy is not rare -- especially in people with other allergies. Among older children and adults, an allergic reaction to kiwis usually represents cross reactivity to another allergy-provoking substance, or allergen.
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Fungus belongs to the kingdom Fungi, bacteria to Monera and protists to Protista. Although these organisms are often thought to be detrimental to human health, many of them actually exist in the foods you enjoy, as well as on the body itself.
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Do you feel ill after eating a slice of bread? Have multiple doctors insisted you don’t have celiac disease? You are not alone. Many people who test negative for celiac disease experience symptoms similar to people diagnosed with it.
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An allergic skin condition occurs when an allergen triggers an immune system response. As a result, a red, inflamed rash that resembles a scratch can develop anywhere on the skin, including on the face, hands, feet, back of the knees, elbows, chest and legs.
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When food or a liquid enters the lungs, it is called aspiration pneumonia. A common cause might come from inhaling stomach acid or vomit or if food, liquid or spit from your mouth accidentally gets into the airway and travels down into the lungs.
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Hypoallergenic diets are designed to minimize the chances of provoking an allergic reaction. Doctors commonly recommend hypoallergenic foods to patients to determine whether their allergic reactions are a result of the foods they eat.
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Your thyroid gland produces hormones that help regulate your energy, metabolism, moods and body temperature. After you eat goitrogens, substances that occur naturally in various foods, a healthy thyroid will compensate by releasing more hormones than usual.
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Itchy skin after eating tomatoes may be more common than you think. The acidity from the tomato can cause skin irritation and can even cause allergic contact dermatitis.
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If you suffer from gluten intolerance or celiac disease, you must eliminate all sources of gluten from your diet. Gluten is a protein in wheat and other grains. Following a gluten-free diet takes some practice because not every food or food ingredient that contains gluten is obvious.
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Gluten is a protein found in staple grains, such as wheat, barley, rye and most oats, that can trigger digestive problems as well as fatigue, joint pain and autoimmune conditions. Going off gluten is the only way to manage your symptoms and stay healthy if you have celiac disease or are gluten intolerant.
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On a gluten-free diet, wheat, barley and rye are off limits. You may be directed to eat “alternative” grains, such as teff and amaranth, as substitutes. Kamut is not among these alternatives, however, as it is an ancient relative of durum wheat. Cereals, breads and baked goods made with kamut contain gluten.
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Anyone can develop an allergy at any age, although dairy allergy is most often diagnosed in children under age 3. Dairy allergy is different from lactose intolerance. Adults can have both lactose intolerance and dairy allergy, which could be one reason why some people confuse the two.
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Individuals who cannot tolerate gluten, the protein found in wheat and other grains, must choose gluten-free grains and starches. This becomes more challenging when consuming a cuisine that is rich in starch-based food items. However, there are many delicious, gluten-free Indian dishes.
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A torn ligament can be a debilitating injury that keeps you from enjoying your favorite activities for several weeks or months. Recovering from a torn ligament requires patience and diligence to properly support your healing tissue while avoiding further damage.
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