What should be food for allergies?

For people with sensitivity to any allergen it is important to observe a healthy diet for allergies. Recall that histamine and serotonin - the formation of the same amino acids. And the amino acids themselves are the building blocks for protein. This fact allows us to make an unambiguous conclusion about the need to reduce protein intake, especially with the content of these amino acids, with a tendency to allergic manifestations.

Manifestations of allergic reactions are found in the weakest systems of the human body in the form of rhinitis, edema, conjunctivitis, skin rashes, eczema, asthma and other painful conditions. The flow of allergic processes largely depends on the state of immunity, neuro-emotional balance, the work of the digestive system, the urinary and endocrine system.

It is known that during the interaction of the allergen and antibodies, the blood is saturated with biologically active substances (serotonin, histamine, etc.), causing smooth muscle spasms and the appearance of various body reactions. So there are choking, rashes on the mucous membrane and skin.

To products-allergens include animals, vegetable proteins, part of carbohydrate components. Under the restriction in food for allergies are: cow's milk, meat of animals and birds, fish and seafood, eggs, cereals, nuts, fruits and vegetables, citrus fruits. I would like to note that heat treatment reduces the allergenicity of plant foods. So steam vegetables, fruits and berries can completely diversify the ration of an allergic person.

Cocoa and products from it supplement the list of "unacceptable" products. Individual intolerance is the white wine, or rather the egg yolk present in them, with which the wine acquires its light shade.

It is very important to pay attention to food when exacerbating allergies, completely eliminating the allergen product from the diet. In case of problems with the digestive organs, use products with enveloping properties, as well as kisselike dishes from mashed vegetables and cereals. It helps to monitor the process of keeping a diary of food.

Nutrition for food allergies

The list of products that can cause food intolerance is quite large. As a result of food allergies, nausea, vomiting, malfunctioning of the gastrointestinal tract, swelling of the lips and tongue, and angioedema occur. How to organize food for food allergies to avoid serious consequences? It is best to seek advice from an allergist. Irritating foods such as: smoked, spicy, salted, spicy dishes, preserves and spices should be removed from the diet.

In the period of acute manifestations of allergies, two-day fasting, if possible only on water, is useful. Then follows the observance of a weekly diet for cereals without oil, cooked on water, soups made from cereals, cooked on vegetable broth. Eating meals should be divided six times a day in minimum portions.

With a decrease in symptoms, the diet is enriched with low-fat cooked or steamed meat. You can eat vegetables and fruits. Berries, citrus fruits - remain in the category of "forbidden". You can treat yourself to a weak tea with unsweetened cookies.

Nutrition for allergies to milk

Milk is required for the development and growth of children. In the nutrition of children with milk allergies, you should try to enter goats, mare's milk or fermented milk products. Alternative can also be almond, soy milk.

Almond milk is made as follows: about 200 grams of almonds peeled from brown peel are crushed, poured half a liter of boiled water, allowed to brew for about half an hour at room temperature. The composition is filtered through a filter made from several layers of gauze. Dilute another half a liter of water, put on the fire and wait for the boil.

Soymilk is useful for both children and adults. Its composition is close to 2% in fat content to cow's milk. Soy is a separate place in dietary nutrition, it is based on the preparation of a lot of useful and delicious foods.

Nutrition for allergies to milk should be balanced by other foods that are rich in protein and do not cause intolerance.

Nutrition for allergies in children

Intolerance to a particular product is the most common type of allergy in children. The most important rule of nutrition for allergies in children is caution when introducing a new product into the baby's diet. Parents should also know that with food intolerance, there may be cross-allergic reactions.

If you are allergic to cow's milk, you can replace it with goat, try fermented milk products. Women with breastfeeding should not eat allergenic foods. It is important to be careful when consuming red fruits and vegetables. In case of detection of allergic reactions in the baby, you need to see a doctor.

The first lure experts advise to hold not earlier than seven months, gradually introducing into the ration vegetable mashed potatoes (squash, light-colored pumpkin, cabbage). A new product for development is given a week, after which it is possible to increase doses and try mixtures of vegetables.

From the eighth month you can go to rice, corn or buckwheat porridge cooked on the water. It is good to add vegetable or ghee to the dish.

Familiarity with meat should not be earlier than nine months old. Meat products knead in mashed potatoes, then go to a finely chopped mixture. But fish, eggs can be given to a child allergic only after reaching two to three years.

Puree from green or yellow fruit is introduced into the lure not earlier than ten months, and sometimes only a year, noting any changes in the body of the baby.

Nutrition for allergies in children is based on the principles of proper cooking: 

• vegetables are recommended to soak in water for several hours, which will help to remove harmful substances and nitrates from them; 
• Cereals well kept in water two or three hours before cooking; 
• after the boiling of meat from the pan, all the broth is poured out. The second broth is cleaned of all fatty inclusions; 
• The most useful for children are steam dishes, followed by boiled, stewed, baked. The frying is forbidden.

If the signs of an allergy do not pass after reaching two to three years, then there comes a period of diet therapy. Products-allergens are prohibited for a long period, established by the attending physician. Dietary food itself is divided into periods: 

• in the peak of the allergy is strictly forbidden to use - broths, spicy, salted, marinated, fried, spicy smoked dishes. Limit the consumption of sugar and salt, dairy products, flour products, some cereals. The first period, as a rule, lasts one or two weeks; 
• when the acute manifestations of allergies are attenuated, the period of exclusion of all "dangerous" products (and capable of causing a cross reaction) comes from the diet for up to three months; 
• If all the signs of an allergy are gone, you can start the recovery period. Gradually, the child's diet is allowed to inject products of an allergenic nature, excluding the allergen detected.

Products can be eaten, starting with minimal doses - no more than 10 gr. Nutrition for allergies in children is systematized by keeping a diary, where all the reactions and doses of the injected product come in on days.

Health food for allergies

Therapeutic nutrition for allergies is divided into a preventive diet and a curative diet.

Preventive measures are achieved by a sparing antigenic diet that excludes ingestion: animal protein, allergenic vegetables, fruits (citrus fruits, for example).

In cases of onset of an allergic reaction, hypoallergenic diets are used when the allergen itself is excluded from the diet.

It is necessary to abandon the products with preservatives, dyes, spices and other additives that can cause allergic reactions. The amount of fluid consumed decreases only in cases of swelling. With preventive maintenance, fluid retention in the body reduces consumption of table salt.

Daily therapeutic nutrition for allergies is best discussed with an allergist, which will help to create an individual balanced diet according to your specific problem.

Dietary food for allergies

Dietary nutrition for allergies can be divided into: 

• basic - general principles of nutrition during periods of exacerbations and after them; 
• Eliminational - nutrition, taking into account the specifically established allergen.

Read also: Diet for allergies

At the beginning of the basic diet, up to two days of fasting with water or loose tea is recommended. Of the allowed products are: 

• crackers or yesterday's bread; 
• vegetable soups, vegetarian, cereals; 
• oatmeal, buckwheat on water without oil.

With the easing of symptoms in dietary nutrition with allergy add unsweetened cookies, steamed meat, eggs (no more than one per day), sour-milk products, steamed or stewed vegetables, coffee with milk, tea.

They require limited consumption - honey, sweets of industrial production, jam, sugar.

Completely excluded from the diet: 

• baking; 
• products with dyes and various additives; 
• salinity, smoked products, conservation; 
• dishes from frozen foods, semi-finished products; 
• ice cream; 
• cocoa beans and products from them, including chocolate; 
• alcoholic beverages.

Elimination diet is used during the period of prevention, when the cause of the allergy is clearly established. Such diets can be seasonal in the flowering period of grasses, trees, and can last year round (with intolerance to eggs, milk, etc.).

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Proper nutrition with allergy

Proper nutrition with allergies is to eliminate unwanted products, which include: 

• seafood, fish, caviar; 
• cow's milk, cheese (especially with mold), eggs, smoked meat; 
• industrial conservation, individual vegetable crops (tomato, celery, sauerkraut); 
• spices, sauces with their addition; 
• most of the fruits and berries, juices, compotes, jelly from them; 
• carbonated drinks, chewing gum, unnatural yogurt, dried fruits (figs, dates); 
• honey, nuts, mushrooms; 
• alcohol, products containing it; 
• Coffee, black tea, marmalade and caramel sweets, cocoa; 
• products with flavorings, dyes, etc .; 
• exotic dishes and food.

Proper nutrition with allergies should be quite diverse and widely assorted. However, the same products should be consumed no more than three times a week. The source of fat should be vegetable or ghee. Food should be fresh, rich in vitamins C, P, as well as calcium, iodine.

Useful recipes for allergies

The diet of an allergy sufferer must be balanced and diverse, but not contain sensitive components. Nutrition for allergies, recipes: 

• pancakes: grind in a blender any product that does not cause allergies - zucchini, apple, pumpkin. Enter three quail eggs, a little soda, sweeten, lightly salt. Add the flour. Cook in steam or in the oven; 
• soup: beef broth, carrots, potatoes. At the end of the preparation, we add and mix quail eggs. Salt add to taste; 
• salad: boiled chicken fillet - 200 g, soy cheese - 100 grams, soybean mayonnaise - 100 g, two fresh cucumbers, onion, parsley, salt - to taste. Chicken fillet and cheese cut into cubes, cut the cucumbers. Combine the ingredients, add parsley, soy mayonnaise and salt.

Diversify food with allergies can be, inventing their own recipes based on the allowed and most favorite products. A little imagination, time and delicious food is ready.

Full nutrition with allergy is an important aspect of the prevention of allergic conditions.