There was an absolutely fascinating article in New Scientist about 10 years go (can’t find it now) about how food allergies varied with geography. From what I recall peanut allergies were very rare in Southern European countries, but incidents of apple allergy were really high.
There was another article that found that areas where rates of parasitic infection are highest have the lowest rates of food allergies; and areas with the highest rates of food allergies have the lowest rates of parasitic infection. They hypothesized that parasites’ ability to remain in the body while avoiding being detected by the immune system may be connected to food allergies, and may suggest possible means of treating food allergies. Fascinating stuff…
Travel is all about exploring and immersing yourself in a different culture. You probably don’t want to spend your time worrying about your diet. But food allergies and dietary restrictions can be tough to manage when you’re away from home. The good news is, all it takes is the right preparation to keep it from spoiling your trip. Here are a few ways you can prepare.
In what can only be described as great news for both sufferers of Celiac Disease and anyone who hates people who insist they can’t eat gluten while downing an entire plate of spaghetti, science appears to be on the verge of delivering us an actual pill that will allow those with Celiac to eat gluten.
Remember when we suggested (okay, aggregated an article that suggested) that almond milk is “kind of a scam“?
Well, a class action lawsuit filed against the makers of Almond Breeze for false advertising contends that the popular milk alternative is even more of a rip-off than we thought — because it barely contains any almonds.
It takes extra planning, constant ingredient checking and explaining that chicken is, in fact, meat when traveling as a vegetarian. Never mind you paleo eaters.
Sure, there’s no free food on domestic flights anymore but at least everyone knows you need to eat when you’re flying halfway across the world. Complimentary food is a mainstay of international flights and most airlines will accommodate all types of passengers with special diets that range from low-sodium to halal. This is your guide to those special meals, whether you’re vegan or Hindu.
The table covers offerings related to vegan, vegetarian, medical, religious, and allergy restrictions. If two airlines have tickets at the same price, you could use their meal offerings to make your choice. Of all the airlines included, Singapore and JAL has the most options for different kinds of restrictions. United and Qantas accommodate the least amount of food restrictions.
You should call the airline a few days before your flight to confirm that your meal request has been taken care of.
I’ve avoided pine nuts since the first time I had them. That’s because a few hours after snacking on them, I noticed that my mouth tasted like I’d been eating old engine parts that had been soaked in ammonia. Everything, including my own breath, tasted metallic and bitter. I figured I was mildly allergic. I was wrong.
For those of you who are allergic to tomatoes, can’t eat nightshades, don’t care for marinara, or are simply looking for an alternative to ubiquitous red sauce, here’s an idea: braised onion pasta sauce.
Alfredo is just butter and parmesan— that’s it. I mean the real original Alfredo—it’s not milk and flour and garlic and other things in a jar. That vegan recipe is closer to a Salsa di Noci (without the cream, obviously, and with cashews instead of walnuts) than to an Alfredo. Why not call it Garlic Cashew Sauce? It would be the right name.
Imagine not being able to swim or even take a shower without unbearable, itchy hives popping up on your skin.
While few people have heard of aquagenic urticaria, also known as an allergy to water, it is a real condition. Alexandra Allen, a 17-year-old from Mapleton, Utah, is one of the people diagnosed with this incurable condition. The teen noticed her first severe reaction to water when she was 12 years old during a family vacation, ABC News reports. Allen recalls swimming in a pool and then waking up later that evening itching and covered in hives. What she thought initially was a chlorine allergy turned out to be something much different. At age 15, Allen came across a story about aquagenic urticaria on the Internet and brought her research to her doctor’s attention. She fit the profile perfectly to her doctor’s amazement. Allen notes on her blog that she is a whole person despite the challenges her water allergy creates in her life.
Salad can be a great healthy meal, but if you don’t want the calories and fat that come with a heavy dressing, try using bread as a thickening agent. You’ll get a rich, creamy texture without using eggs or mayo to get it. This is especially useful if you’re out of eggs, have an egg allergy, or are a vegan.
You don’t have to change your dressing recipe to make this work—just use bread where you would a thickener like mayo or egg yolk. As you blend the bread with the rest of the ingredients, the dressing will thicken. You can use this as an opportunity to get rid of bread that is getting stale. Lots of breads do not have egg in them: challah, sourdough, foccacia… Some, like sourdough, will contribute to flavour.
Another alternative would be: ground flax or chia seeds (1TBSP to 3TBSP water per egg needed, mix until thick) than bread. Easier, lighter, good for people avoiding carbs and gluten. Egg substitutes have been covered in the past.