Category Archives: Allergies

Food allergies versus food intolerances

When it comes to preparing food for a large number of people, it is important to consider the taste of people, as well as their health. This means creating menus that include tolerant and allergic foods. People of all ages can suffer aversions and food intolerances; and the severity of their condition can vary on a large scale, from very mild and uncomfortable to very serious or fatal.

For reasons of safety, responsibility and consideration, it is always important to prepare the spread of the menu taking into account the needs of all. The first place to start is to learn the difference between a food allergy and food intolerance. This knowledge will help you better understand your possible menu options. Keep reading to do just that!

Activates an exaggerated response of the immune system that affects multiple organ systems in an attempt to alert the body of the toxin. This can trigger additional physiological responses that exaggerate and cause severe or fatal symptoms.

Food allergies are serious because some can cause serious injury or death. Even microscopic food particles can cause an allergic reaction, even a deadly one. The most common food allergies include peanuts, shellfish, cow’s milk, soy products, wheat, chicken eggs and tree nuts such as almonds, brazil nuts, hazelnuts, pecans, pistachios and the nuts. These are called the “Big 8” in the culinary world and are the best-known food aversions known to the general public.

Symptoms of food allergy:

Swelling (face, eyes, cheeks, hands, feet, etc.)
Threw up
Anaphylaxis (difficulty breathing, dizziness and loss of consciousness, etc.)
Respiratory symptoms
Food Intolerances
In contrast to food allergies that affect the immune system, food intolerances affect the digestive system of the body. When a person consumes food to which he is intolerant, the digestive system has trouble breaking down. This may be due to several reasons, mainly the lack of essential enzymes, sensitivity to food additives and reactions to chemicals naturally present in food (ie, mycotoxins). Food intolerances are not life threatening, but they can cause great discomfort and disease. In minor cases of food intolerance, people can consume small amounts without experiencing any digestive problems. The most common intolerances include glucose, lactose, tyramine, food preservatives and food additives.

Symptoms of food intolerance:

Fluid retention
Abdominal distension
Difficult breathing
When preparing food for a crowd, be it yourself or through catering services, be sure to consider both food aversions and intolerances. There is a wide range of menu options that can do that, so you will not have to sacrifice variety and flavor!

Diabetics and food Choices

Diabetics should closely control their food choices. Diabetics can eat the same foods as non-diabetics; they should simply make sure to restrict the amount of food they consume. Although foods are marketed to diabetics, there are no real “diabetes foods”.

The food choices for diabetes are those that closely follow the rules of the diabetes food pyramid. The food pyramid for diabetes is a little different from the food pyramid of the United States Department of Agriculture (USDA), since the food pyramid for diabetes groups foods according to their glycemic index, the effect they have the food in the blood glucose levels. Diabetics should be very aware of how foods will affect their blood glucose levels (also known as blood sugar level, blood sugar or just sugar). Each element of the diabetes pyramid is grouped according to its effect on blood sugar.

The diabetes pyramid groups starchy vegetables such as corn, potatoes and peas with grains and beans because they have the same effect on blood glucose levels. The cheese is grouped with meats. For some foods, portion sizes are different in the diabetes pyramid. The serving sizes of rice and pasta are smaller in the food pyramid for diabetes than in the USDA food pyramid. Similarly, fruit serving sizes and fruit juices are smaller in the diabetes pyramid. The idea is to make the food groups in the diabetes pyramid relatively similar in carbohydrate content so that they have similar effects on blood sugar levels.

Diabetics need to make smart choices about food. Understanding the effects of food on blood sugar levels is important to ensure ongoing health. Diabetics may find that there are many foods marketed for their condition. Foods that are low in sugar and other carbohydrates may or may not be the best long-term option. Diabetics may find that foods that are low in carbohydrates can be high in fat. Although diabetics need to reduce carbohydrates, they do not want to change one health condition for another. Making sure that your diets are high in vegetables and low carbohydrate foods and low in fat and cholesterol is the best course of action for diabetics. As mentioned above, there is no food for real diabetes. Diabetics eat the same foods as everyone else. There really is no need to buy special foods for a diabetic diet. A diabetic who eats as close as possible to nature is choosing the best diet for him or her.

The choice of foods for diabetes should be as natural as possible. We have all heard the exaggeration about healthy eating. Eating foods close to nature makes the choice of food easier for diabetics, as well as for anyone who wants to follow a healthy eating plan. The food choices for diabetes should include many fruits and vegetables, as well as whole grains, foods that are natural. Acquiring food and cooking it yourself will ensure the healthiest diet possible.

Ideally, the best way to make sure you are eating a healthy diet is to make your own food as much as possible. Buy tomatoes and make your own sauce. Buy whole grain flour and make your own bread. And be sure to make your own sweets. Maybe take one day a week and cook large quantities of food and freeze them for later use. Many foods freeze well. For those who do not, or for people who can not find the time to make their own food, be sure to read those labels!