One of the best ways to determine if you are suffering from a food allergy is to visit your healthcare provider. Many develop tests or trails to determine which food or foods you are allergic to, if any. It is also a good idea to visit a doctor if you suspect that you may have a food allergy, as they may be able to provide you with information and tips on making a lifestyle change, which may include eliminating the food or foods that are causing your problems. Medication may also be given.

As previously stated, hives are a good indication that you may be suffering from a food allergy. In fact, hives are one of the most common symptoms experienced by those who do have a food allergy. Hives are easy to notice and spot. If you develop hives, they can be treated with use of oatmeal. A great home remedy involves taking a cup of bowling water and pouring it over oatmeal. After a few minutes strain, then let cool some more and dab on the hives with a cotton ball or cloth. While this home remedy will help with your hives, it is still important to determine which foods are causing them.

Swelling of the tongue and throat are two more common symptoms of a food allergy. These symptoms can, unfortunately, lead to difficult breathing. If you ever experience these symptoms, you will want to seek medical attention right away. This is important if you have not officially been diagnosed as having a food allergy, as you may not have helpful medication on hand.

Those who suffering from food allergies who have a reaction may also feel light headed or experience a loss of conscious. If this happens to you, it is important that medical attention is sought right away. In fact, death can be the results if improper medical attention and care. That is why it is important to seek medical attention the moment that you suspect you may have a food allergy. As previously stated, hives are a good sign that you may. You should seek the advice of a professional in the medical field before your symptoms are able escalate.

Once you have officially been diagnosed as having a food allergy, it is important that you let those around you know of your diagnosis. This is particularly important if you regularly eat dinner at the homes of your friends or relatives. Those individuals will need to know what not to include in their meals or they can make alternative arrangements for you. This notification is also important in case you have a reaction. As previously stated, those that are around you need to know the proper way to react, whether it be administering medication or calling for an ambulance.

As stated above, it is important that you seek medical attention if you suspect that you have an allergy to food.

In children, the pattern is somewhat different from adults, and the most common foods that cause allergic reactions are eggs, milk, peanuts, and fruits, particularly tomatoes and strawberries. Children sometimes outgrow their allergies but adults usually do not lose theirs. Also, children are more likely to outgrow allergies to cow’s milk or soy formula than allergies to peanuts, fish, or shrimp. Adults and children tend to react to those foods they eat more often; for example, in Japan, allergy to rice, and in Scandinavia, allergy to codfish, is more common than elsewhere.

What is exercise-induced food allergy?
Exercise can induce an allergic reaction to food. The usual scenario is that of a person eating a specific food, and then exercising. As he exercises and his body temperature increases, he begins to itch, gets lightheaded, and soon develops the characteristic allergic reactions of hives, asthma, abdominal symptoms, and even anaphylaxis. The cure, actually a preventive measure, for exercise-induced food allergy is simple-not eating for at least two hours before exercising.

How is food allergy treated?

Dietary Avoidance: Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. To do this, patients need to read lengthy, detailed lists of ingredients on the label for each food they consider eating. Many allergy-producing foods such as peanuts, eggs, and milk appear in foods that are not ordinarily associated with them. For example, peanuts often are used as protein supplements, eggs are in some salad dressings, and milk is in bakery products. The FDA requires that the ingredients in a food are listed on its label. People can avoid most of the foods to which they are sensitive if they carefully read the labels on foods and, when in restaurants, avoid ordering foods that might contain ingredients to which they are allergic.

Treating an Anaphylactic Reaction: Patients with severe food allergies must be prepared to treat an anaphylactic reaction. Even those who know a lot about their own allergies can either make an error or be served food that does not comply with their instructions. To protect themselves, people who have had anaphylactic reactions to a food should wear medical alert bracelets or necklaces stating that they have a food allergy and that they are subject to severe reactions. These individuals also always should carry a syringe of adrenaline (epinephrine), obtained by prescription from their doctors, and be prepared to self-administer it if they think they are developing an allergic reaction. They then should immediately seek medical help by either calling the rescue squad or having themselves transported to an emergency room.

Treating other Symptoms of Food Allergy: Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. These medications are taken after a person inadvertently has ingested a food to which he is allergic. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.

Food Allergy Deaths

There are approximately 150 deaths related to food allergies in the United States each year. Food allergies are responsible for more deaths than insect bites as well as reactions to medicines.

Some food allergy deaths could have been prevented if proper medical attention was given when the allergic reaction occurred. Unfortunately, someone who is dining out or eating at home alone can have an allergic reaction without anyone around who knows the cause. With severe reactions, the person may not be able to speak or move at all. When the paramedics arrive, they do not know how to treat the patient.

Non-deadly allergies can still cause unpleasant symptoms such as cramps, light-headedness, itching and rash, hives, headaches, swelling lips, tingling mouth, shortness of breath and wheezing. Even these symptoms can seem urgent when they’re really not, so emergency personnel might attend to someone with these symptoms as well.

Keeping in Touch with Your Food Allergies

Prevention is always best with food allergies, especially dangerous ones. When dining out, ask the waiter if the food you’re about to order contains the ingredients that might cause an allergic reaction. Also, check food labels and labels on drinks and condiments while grocery shopping to be sure it’s safe before eating. Keep a list of the foods you’re allergic to with you in your wallet or purse as a reminder when dining out.

If you’ve already experienced a severe food allergy attack, ask your physician about a self-injecting epinephrine to keep with you for emergencies. This could save your life!

Help Medical Emergency Workers do their Jobs

Another way to be prepared is to have all your medical emergency information with you in one place along with your identification. Keep this information in your purse or wallet so emergency workers will know how to diagnose and treat you when they arrive.

Special wallets are now available called Medical Alert Wallets that have all your medical information and allergy details inside. Emergency workers easily recognize these because each Medical Alert Wallet has a “Medic Alert” symbol and a free Medical Information Card with each wallet. They come in nylon, vinyl, and leather. Several styles are available such as bi-fold, tri-fold and neck wallets. Families can use these for every member of the family so everyone will be protected if a food allergy reaction or any other medical emergency occurs.

With a little preparation and a Medic Alert Wallet, you’ll have peace of mind when dining out or eating at a friend’s house. Food allergies do not have to control your life!

Article Source: http://www.ArticleJoe.com

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies. For tips/information, click here: medical alert wallets
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Many parents find the risk of infant food allergies one of the most worrying aspects of introducing new foods to their baby. But there are simple steps you can take to minimise potential problems and make your child’s introduction to solid food a safe and happy one.

Allergic reactions take place when your baby’s immune system mistakenly treats a harmless substance as a harmful one. Infant food allergy symptoms include diarrhea, eczema, nausea, constipation and watery or red eyes. Very rarely, a serious reaction known as allergic shock can occur. This can cause the throat and tongue to swell dangerously, which could lead to choking. In this situation, professional medical help must be sought immediately.

Infant food allergies should not be confused with food intolerance. A baby with food intolerance would have difficulty in digesting a particular type of food, which can be caused by many other things besides an allergen. In either case, diagnosis should be made by a medical professional.

In order to prevent infant food allergies such as these, or to identify foods to which your baby reacts, it is important to follow these simple guidelines –

1. Try to delay feeding your baby solid food until he is at least 6 months of age. His immune system will be better developed by this stage.

2. Only introduce one new food at a time and wait for a few days to see if a reaction occurs. It will then be easy to spot the “problem” food and eliminate it from your baby’s diet.

3. Avoid foods that are known to be more likely to cause allergic reactions. Examples of such foods include eggs (particularly the whites), shellfish, gluten and citrus fruits.

4. Decide whether or not your baby is at a particularly high risk of developing allergies — for example, do you suffer from an allergy yourself? This can often lead to an increased risk of allergies for your baby, although not necessarily to the same allergen (i.e. the substance responsible for the reaction).

5. Discuss any concerns with a medical professional.

Whilst it is sensible to be cautious, it is still important to remember that infant food allergies only affect around 8% of children. So try to keep things in perspective, introduce new foods individually and stay alert for possible reactions — these measures will give you the confidence to safely introduce the delights of solid food to your little one.

By: Christine Albury

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Christine Albury is the author of www.homemade-baby-food-recipes.com, helping you become head chef for a very special little customer. For more baby food allergy information, visit www.homemade-baby-food-recipes.com/babyfoodallergies.html

By Dr. Darshak Sanghavi

My son had his birthday party recently at an indoor play space, and a sign there got me thinking. Peanut-containing foods were prohibited ”due to the increased incidence of peanut allergies.”

Anxieties about peanut allergy are understandable — the condition can be deadly — and some concerned parents today support banning peanut-containing foods from public places.

But the medical research suggests that severe peanut allergies are not as common as people think and are surprisingly difficult to diagnose accurately. And although, as a parent, it may seem that peanut allergies have reached epidemic proportions, the evidence is surprisingly thin.

True allergies result when the immune system mistakes innocent substances — like dust, pet dander, and food proteins — for harmful invaders. Almost a century ago, the scientist Carl Prausnitz injected his skin with blood from a colleague allergic to fish and got hives at the injection sites upon eating fish. Later, scientists realized that blood from allergy sufferers contains an antibody called IgE, which erroneously attracts friendly fire from the immune system and can cause runny noses, red eyes, wheezing, hives, and, rarely, shock and death.

According to Anne Munoz-Furlong, a researcher and the founder of the Food Allergy and Anaphylaxis Network, an advocacy group, today about 25 percent of parents believe that their children have food allergies, although only about 4 percent really do. A parent may suspect one after a few spit-ups or a screaming fit following a new food. Yet these are rarely true allergies. And even among children with true allergies caused by harmful IgE, only a tiny fraction will have life-threatening reactions, called anaphylaxis.

While food (and, particularly, peanut) allergies make headlines — like the Canadian teen who died last November after kissing her boyfriend who’d eaten a peanut butter sandwich — the Archives of Internal Medicine in 2004 reported that the average person’s chance of food-induced anaphylaxis is about 4 in 100,000 per year. Roughly the same number of Americans each year die from lightning strikes as from peanut allergies.

A well-publicized household telephone survey published last year in The Journal of Allergy and Clinical Immunology suggested that rates of peanut allergies among children had doubled from 0.4 percent of the total population to 0.8 percent between 1997 and 2002. But the data were not verified by allergy tests, and it’s not clear whether the numbers are meaningful. In the families surveyed in 2002, the rate of peanut allergies among children under 5 was essentially the same as the rate among 6- to 10-year-olds, indicating no sudden increase in allergic youngsters.

The only similar study of peanut allergy using clinical testing and not surveys occurred in Britain’s Isle of Wight and found an increase from 0.5 percent to 1 percent of all children from 1989 to 1996. However, the study was small, and the authors said the difference was not ‘’statistically significant”; in other words, the difference might be due only to chance.

Fortunately, milk is one of the easiest ingredients to substitute in baking and cooking. It can be substituted, in equal amounts, with water or fruit juice. (For example, substitute 1 cup milk with 1 cup water.)
Some Hidden Sources of Milk

* Deli meat slicers are frequently used for both meat and cheese products.
* Some brands of canned tuna fish contain casein, a milk protein.
* Many non-dairy products contain casein (a milk derivative), listed on the ingredient labels.
* Some meats may contain casein as a binder. Check all labels carefully.
* Many restaurants put butter on steaks after they have been grilled to add extra flavor. The butter is not visible after it melts.

Commonly Asked Questions

Is goat milk a safe alternative to cow milk?
Goat’s milk protein is similar to cow’s milk protein and may, therefore, cause a reaction in milk-allergic individuals. It is not a safe alternative.

Can I rely on kosher symbols to determine if a product is milk-free? The Jewish community uses a system of product markings to indicate whether a food is kosher, or in accordance with Jewish dietary rules.

There are two kosher symbols that can be of help for those with a milk allergy: a “D,” or the word “dairy,” on a label next to “K” or “U” (usually found near the product name) indicates presence of milk protein, and a “DE” on a label indicates the product was produced on equipment shared with dairy.

If the product contains neither meat nor dairy products it is “pareve” (parev, parve). Pareve-labeled products indicate that the products are considered milk-free according to religious specifications. Be aware that under Jewish law, a food product may be considered pareve even if it contains a very small amount of milk. Therefore, a product labeled as pareve could potentially have enough milk protein in it to cause a reaction in a milk-allergic individual.

Do these ingredients contain milk?

We frequently receive calls about the following ingredients. They do not contain milk protein and need not be restricted by someone avoiding milk:

Calcium lactate

Lactic acid (however, lactic acid starter culture may contain milk)

Calcium stearoyl lactylate

oleoresin

Cocoa butter

Sodium lactate

Cream of tartar

Sodium stearoyl lactylate

If you are concerned about food allergy it is good to know the Food and Drug Administration (FDA) requires all food manufacturers to list common food allergens on food labels. Even better is: Food manufacturers are required to list the common food allergens in simple terms that adults and older children can easily understand. These labeling requirements are to help us reduce the chance of an accidental allergic reaction to a food. These food label requirements were revised in January of 2006.

Where to look for common allergen list on the food labels: Look either in the ingredients list, after the list, or right next to it. Did you ever believe that “nondairy” means there is no milk in a product in the case you are allergic to milk products. I sure would think this would be the case. Before the label guidelines were revised, the use of “nondairy” was allowed even when the foods contained milk byproducts such as “casein” (a milk-derived protein). With the new guidelines if a product contains milk byproducts (that you could be allergic to), the label will lists the term “milk” in parenthesis after the term “casein,” or whatever other milk byproduct used. Or, the label will simply state “contains milk.” This is so much easier and informative especially for kids with food allergies to milk products who may be choosing their own snacks.

Food labels of course do not and cannot list every possible allergen, the food manufacturers are required to list the top eight that account for 90 percent of all documented food allergies. The list also represents foods most likely to cause a severe or life-threatening allergic reaction (anaphylaxis). These include:

• Milk • Eggs • Peanuts • Tree nuts (such as almonds, cashews, walnuts) • Fish (such as bass, cod, flounder) • Shellfish (such as crab, lobster, shrimp) • Soy • Wheat Any domestic or imported packaged food regulated by the FDA is required to make the labeling changes. Types of allergen included on the label are: • Type of tree nut such as almond, walnut • Type of crustacean shellfish such as crab or shrimp • Any ingredient that contains a protein from the eight major food allergens • Allergens found in flavorings, colorings or other additives

Foods that are not labeled: • Fresh produce • Fresh meat and certain highly refined oils • Foods that may inadvertently come into contact with a food allergen during the growing, harvesting or manufacturing process are also exempt.

Also to our benefit is that the FDA is working to tighten regulations for manufacturers’ use of the term “gluten free” on food labels. Gluten occurs in grains such as wheat, barley and rye, and can cause a serious reaction (though not an allergic one) in people who have celiac disease, a digestive disorder. Many people are unsure about which foods contain gluten. The FDA is working to issue standards for what constitutes a gluten-free product by the year 2008.

The new guidelines are to help us avoid exposure to even small amounts of a food allergen. If you think you have a food allergy it is a good idea to see your doctor for testing. Without specific testing you will not know whether or how much or how little exposure might trigger a serious allergic reaction.

It is important to note also that not all people with food allergies are at significant risk when exposed to very small quantities of food. If you will work closely with your doctor you and he or she can develop a personalized plan to reduce your risk of exposure to foods you are allergic to.

In addition, the new food-labeling law helps you make safe choices; however, the law requires food allergens to be identified even in the smallest amounts. You might see ingredients such as soy lecithin used as a nonstick agent for baked goods or fish gelatin used in coloring for soup broth.

Source: Mayo Clinic Disclaimer: The information in this article is not intended to replace the medical advice of your doctor or health care provider. Please consult your health care provider for advice about specific medical concerns.

You will never know what kind of food you�re allergic to if you never had reaction on food you have eaten. Not everyone is allergic to food they have eaten. But there are some who suffer this kind of situation. What about you? Do you have any allergic to something you eat?

Are you vomiting after eating peanuts? Or are you itching after taking only a little amount of seafood? Well, there�s a great possibility that you suffer from food allergy…

Yes, a person can be allergic to certain foods, even foods which are considered common to people like meats, fruits, and vegetables. However, there are actually some foods in which people are more allergic to. Milk, egg, peanut, fish, shellfish, and wheat are some of the foods that can cause food-allergic reactions more than the others.

How to Recognize Food Allergy?

What is food allergy actually? Well, before going further, let�s learn first about the general thing - the allergy itself. Allergy is the body�s reaction (an abnormally high sensitivity) to certain substances which are normally harmless. Thus, food allergy means the reaction of the body�s immune system to a particular food that is considered harmful.

When someone with food allergy eats a particular food, the body�s immune system will release antibodies which lead to triggering some allergic symptoms. Some of these symptoms include vomiting, diarrhea, itching of the lips and mouth, sneezing, abdominal cramps, and difficulty in breathing.

Can a food allergy be cured? Well, it�s sad to say that food allergy cannot be cured. How do you treat this food allergy then? The only way that can be done is to strictly avoid the food that can cause the allergic reactions or symptoms. Don�t forget to read the ingredients of food you�ll consume. If there isn�t any, ask the store staff to explain the ingredients. If you still cannot get the information, in order to prevent allergic reactions, just find another food which is safe for your body!

If you suddenly get the reactions, there are some over-the-counter prescriptions you can use to relieve them. However, it�s of course better for you to consult with your doctor before taking any medications, especially if your food allergy has become worse.

Talking about medicines your food allergy, you can get them for online. Compare some of them through the Internet and ask your doctor which is best for you.

About the Author

Novi White writes health articles on various publications. She has been working with doctors for their research publications. You can visit her Website MyAllergyGuide.com at http://www.myallergyguide.com

Living with a food allergy can be a daunting experience. Many people have a food allergy which ranges from mild to severe. There are people who experience a light red rash after eating something they are allergic to while others can face death if they even touch the food that causes their allergy. A very common type of food allergy is to eggs. Many children develop this food allergy when they are infants. The parents have to be conscious of each and everything the child consumes. This means reading all the labels of the foods that you serve the child and informing the child care provider and school of the allergy. Egg substitute can be used when baking cakes or breads so the child doesn’t feel left out. A food allergy to eggs is usually outgrown. The child may experience the symptoms for several years and once they have matured the parent in consultation with a physician can reintroduce egg products into the child’s diet. Another food allergy that is common in infants is an allergy to wheat. This again, is an allergy that children tend to outgrow but until that time every product they consume has to be checked to see if it contains wheat. The obvious offenders are things like bread and muffin but there can be wheat in other products including breakfast cereals and even some types of candy. A food allergy that can be very severe is an allergy to peanuts. When a child or an adult has a peanut allergy there is a chance that they can go into food anaphylaxis and die. Although peanut allergies are one of the most common types of food allergy there are still people dying each year from unintended exposure to peanuts. It’s vitally important for parents to warn their child about the dangers of peanuts if they do have this particular type of food allergy. The child might not be old enough to fully grasp the consequences but as they mature it’s very important to constantly remind them that they can become very ill if they eat anything that has peanuts in it. Many schools now have a no peanut policy. They have enforced this because of the children that suffer from a peanut food allergy. Children are not permitted to bring certain food items to school including peanut butter sandwiches or chocolate bars that contain peanuts. Although some parents complain about this restriction it should be viewed as more of a life saving measure. When a person grows up with a food allergy they quickly become aware of what foods they can and cannot eat. Part of this stems from the repeated reminders of the parents but it also comes from the child and later adult’s desire to remain healthy. If someone in your home does suffer from a food allergy it’s wise to keep that food out of the home completely. One of the reasons is obvious and that’s the person with the allergy will be safer without the offending item in their presence. Another good reason to refrain from purchasing the product is that the person with the allergy won’t feel left out if no one in their family is consuming the thing they cannot have. Think of it as a wonderful way to support them.

You will never know what kind of food you�re allergic to if you never had reaction on food you have eaten. Not everyone is allergic to food they have eaten. But there are some who suffer this kind of situation. What about you? Do you have any allergic to something you eat?

Are you vomiting after eating peanuts? Or are you itching after taking only a little amount of seafood? Well, there�s a great possibility that you suffer from food allergy…

Yes, a person can be allergic to certain foods, even foods which are considered common to people like meats, fruits, and vegetables. However, there are actually some foods in which people are more allergic to. Milk, egg, peanut, fish, shellfish, and wheat are some of the foods that can cause food-allergic reactions more than the others.

How to Recognize Food Allergy?

What is food allergy actually? Well, before going further, let�s learn first about the general thing - the allergy itself. Allergy is the body�s reaction (an abnormally high sensitivity) to certain substances which are normally harmless. Thus, food allergy means the reaction of the body�s immune system to a particular food that is considered harmful.

When someone with food allergy eats a particular food, the body�s immune system will release antibodies which lead to triggering some allergic symptoms. Some of these symptoms include vomiting, diarrhea, itching of the lips and mouth, sneezing, abdominal cramps, and difficulty in breathing.

Can a food allergy be cured? Well, it�s sad to say that food allergy cannot be cured. How do you treat this food allergy then? The only way that can be done is to strictly avoid the food that can cause the allergic reactions or symptoms. Don�t forget to read the ingredients of food you�ll consume. If there isn�t any, ask the store staff to explain the ingredients. If you still cannot get the information, in order to prevent allergic reactions, just find another food which is safe for your body!

If you suddenly get the reactions, there are some over-the-counter prescriptions you can use to relieve them. However, it�s of course better for you to consult with your doctor before taking any medications, especially if your food allergy has become worse.

Talking about medicines your food allergy, you can get them for online. Compare some of them through the Internet and ask your doctor which is best for you.

About the Author

Novi White writes health articles on various publications. She has been working with doctors for their research publications. You can visit her Website MyAllergyGuide.com at http://www.myallergyguide.com