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Low allergy diet
Table of Contents
1. The most common food allergens in children
Food allergy typically affects children up to 23 years of age. Their immune system is constantly changing, affecting them, etc. Infant nutrition. Food ingredients supplied with diet allow the digestive tract to be inhabited by health-promoting microorganisms (F. van Wijk, L. Knippels 2007). Food allergies affect about 68% of children, of whom 4.5% are children under 1. age.2. Prevention of food allergies
If one of the parents has an allergy, the likelihood of developing it in the offspring increases to 2040%, and if both parents are allergic, it reaches 4060%. Environmental factors such as environmental pollution, the need for car burns, the use of antibiotics in children of healthy parents is within 515%. If one parent has allergies, the chance of developing allergies in children grows up to 20??40%, if both parent are allergy sufferers reaches up to 4060%.3. Breastfeeding and food allergies
If a food allergy has been detected, a diet eliminating this ingredient should be used. This applies to both the breastfeeding mother and the baby if the diet is already extended. There is no need to stop breast-feeding the baby, and even this is most appropriate because it supports the immune system and the developing digestive system.4. A diet to eliminate small allergies
It should be noted that any elimination of food from the diet must be preceded by the results of laboratory tests and preferably under the supervision of a dietitian and an allergist. It is important to exclude all allergens, to include pharmacological treatment and supplements with probiotics and prebiotics as supportive therapy.5. The most common mistakes and clues
When using a diet that excludes a particular group of products, mistakes can be made unconsciously. In the case of an allergy to cow's milk, the most common substitute for cow' s milk is the milk of other animals goat or sheep. The most common mistakes are those related to the introduction of allergenic product substitutes. In practice, they are also substituts that may also cause allergies or not meet the requirements for the food ingredients supplied by the eliminated food. If you are allergic to beef, you may make mistakes, and the results will not be apparent. In fact, in practice, a section of the amino acids present in these types of eggs is also used as an alternative to the protein derived from egg yolks.6. What should we use instead of eggs? (the proportions depend on how many eggs in the recipe we want to replace)
For thickening purée of bananas. For baking powder or baking soda. For dilution of apple juice. For binding seeds of flax flour infused with starch. For bubbling potato flour with water. The most common reaction to cereal is a wheat allergy. The replacement is often orchid, which is an ancestral type of glutathione, but it should also be eliminated from the diet as an essential ingredient.
