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.
You may benefit from a list of dairy-free foods if you have a milk allergy, lactose intolerance or a casein-free or vegan lifestyle. Dairy-free products essentially do not contain any milk protein in their ingredients.
Read more →
The honeydew is a large, yellow melon with moist, sweet flesh. Although it is rather uncommon to have an allergy to honeydew melon, they do occur, according to the Food Allergy and Anaphylaxis Network. Consult an allergist to determine if you have an allergy to honeydew or other types of melon.
Read more →
Food allergies or sensitivities to gluten, soy, dairy and egg are relatively common and can make meal planning a complicated endeavor. Reading the food labels and the ingredients list is crucial to avoid any traces of the foods you are trying to avoid.
Read more →
Wheezing and swelling (inflammation) are your body’s reaction to specific triggers that aggravate the lung. This is better known as asthma. There is no one cause of asthma: it can be hereditary, but triggers can vary between individuals. Food allergies may be one cause of asthma-like symptoms.
Read more →
If you have a dairy allergy, you could suffer from headache, fever and cold hands after eating milk protein. You could also suffer additional symptoms including burning, swollen, itchy areas as part of an allergy-related condition called angioedema.
Read more →
Skin rashes are a common symptom of a food-related allergy. These rashes typically appear within a few minutes after eating a food to which you’re allergic. One of the most common food allergens is soy. This product of soy beans is a common ingredient in baked goods, cereals and processed meats.
Read more →
Egg allergy is a rare occurrence in adults. The allergy is common in young children, and it is usually outgrown, according to the National Institute of Allergy and Infectious Diseases.
Read more →
A red rash on the cheeks is a sign of an allergic reaction. Most food allergies will affect the skin and commonly develop a rash on the face before spreading to other parts of the body. If you suspect that you have a food allergy, talk with your doctor about allergy testing.
Read more →
Nicotine is an addictive drug. According to the American Heart Association, nicotine provokes changes in the brain that makes you want it more and more. Exposure to nicotine also provokes some unwanted health consequences such as increased blood pressure and increased heart rate.
Read more →
Eating foods that contain gluten can elicit a wide variety of symptoms from those who are sensitive to it, but a runny nose is not typically one of them. More often, a runny nose is a sign of a food allergy, of which wheat -- commonly associated with gluten -- is a common trigger.
Read more →
Your gallbladder is an organ that aids in digestion. Located beneath your liver, it’s a small sac that holds bile, bilirubin, bile salts, fats, proteins and cholesterol. After your liver has filtered out any toxins that you may have ingested, the contents are then transported and stored in your gallbladder.
Read more →
Phytochemicals are plant compounds capable of carrying out biological or biochemical activity within the body when consumed. Phytochemicals are not as widely known as macronutrients, such as protein and carbohydrates, or micronutrients, such as vitamins and minerals.
Read more →
If you have been diagnosed with a mold allergy, recovery may not be as simple as removing all sources of mold from your house and environment. Some of the foods you eat may include mold and cause an allergic reaction. Check all food for visible mold before eating it, recommends the Cleveland Clinic.
Read more →
Gluten is a protein found in many types of grains, including wheat, barley, rye and triticale. Proteins are common triggers of food allergies, and gluten falls to this category. People who produce Immunoglobulin E antibodies against gluten develop an allergy, which is associated with many symptoms, including a cough.
Read more →
Pita bread is flat, round bread that originated in Greece, and is commonly found in Middle Eastern and Mediterranean kitchens. Traditionally, the pita bread is made with wheat flour and yeast. Wheat flour is a major source of gluten, so most traditional pita bread made from wheat flour is not low in gluten.
Read more →
The American Cancer Society recommends eating fruits and vegetables of different colors—yellow, orange, blue, red and purple. Generally, the more colorful the fruit or vegetable, the more nutrients it contains along with cancer-fighting properties, antioxidants. According to U.S.
Read more →
Diagnosis of a corn allergy means that your body cannot tolerate foods that contain any amount of corn. Since corn is found in countless foods and ingredients, managing the allergy can be a challenge.
Read more →
Non-perishable foods have a long shelf life and don’t require refrigeration. Food drives for homeless shelters or disaster response efforts primarily request non-perishable food items.
Read more →
Peas and beans are not listed as one of the top eight food allergens, and the incidence of an allergy to them is small. However, it presents in much the same way as other food allergies and is treated by eliminating the food triggers. Peas and beans are part of the legume family, along with peanuts.
Read more →
Eggs are a healthy source of food packed with nutrients such as vitamins, iron and protein, for only 70 calories each. However, egg is a trigger for allergies in about 2.5 percent of infants and young children. For some of these children, eating or touching eggs can be life-threatening.
Read more →