please i need help with food allergies. particularily eggs

Read about allergies on our website. An elimination diet will help you understand if you are truly allergic to egg. An allergy specialist (Allergologist) can help you understand this better.

It is important to understand the difference between food allergy and food intolerance. Food allergies are most severe and can be a threat to your life while food intolerances can be temporary and gradually disappear with time. Egg allergies are quite common but usually outgrown by 5 years of age. If you have an egg allergy, your body is reacting to the proteins in the egg white or the yolk. Your body’s immune system perceives these to be harmful and produces antibodies to fight off the invasion.

Avoid foods which have eggs or egg ingredients. Acquaint yourself with egg ingredients and products and recipes that require usage of egg such as Cakes, pastries, desserts (may use egg white), soups (can contain egg nog), baked good (are braised with shiny yellow glaze of egg), pasta (egg noodles), commercial egg substitutes (many are made with egg white).

If you are allergic to egg, it is important to scrutinize food labels and look for sources of eggs, egg derivatives and egg substitutes. When you eat out, always make sure to enquire about the contents of the food. Ensure that egg and its derivatives are not present.

Look for foods labeled "vegan" - they're made without eggs or dairy products.

Just to be safe, avoid all foods containing:

  • Egg in any form (whole egg, dried egg, powdered egg solids, egg white, egg white solids, egg yolk and egg substitute).
  • Albumin (egg protein in egg white)
  • Globulin
  • Lysozyme
  • Livetin
  • Any thing with prefix ‘ovo’
  • Silica albuminate
  • Vitellin

Wherever egg is required in a recipe, use these as egg substitutes. Each of these replaces one egg (they may not work well in recipes which require more than three eggs):

  • 1 teaspoon yeast dissolved in 1/4 cup warm water
  • 1 packet gelatin + 2 tablespoons warm water (don't mix until ready to use)
  • 1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder

answered by P P

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