These days everyone seems to have some kind of food allergy or food intolerance. What’s the difference? A food allergy can be life threatening while a food intolerance can make you feel uncomfortable. The Mayo Clinic is far better at explaining it.
I recently had a food intolerance to tarragon. Now the smell of tarragon seems to be enough to make me gag. I’m hoping that sensation goes away so I can go back to eating foods using tarragon.
Many people have allergies to dairy, nuts, soy, shellfish, MSG, and wheat/rye/barley, or gluten.
According to the Mayo Clinic, “A true food allergy can cause a tingling mouth, hives, swelling of the lips, face, tongue and throat, trouble breathing, and dizziness or fainting. It can also cause nausea, vomiting, cramping and diarrhea — signs and symptoms that often occur with a food intolerance as well.”
People who suffer from celiac disease cannot eat wheat/rye/barley, beer or ale because they all contain gluten. Gluten is a certain kind of protein found in foods like bread, crackers, and pasta. With celiac disease, the immune system attacks the gluten and harms your small intestine.
Gluten-free products now have prominent shelf space at some healthy-type super markets. Restaurants also have started designating gluten-free menu items.
If you or your child cannot eat gluten, check out this website for 100 delectable gluten-free recipes.
Fortunately, now there are many different grains and flours available beyond the old standbys.
Please post a comment if you’ve adapted to the gluten-free lifestyle.
(pictured: gluten-free cookies)