Allergy Reduction

Allergies plague many children today. Food allergies are commonly triggered by certain nuts, peanuts, shellfish, fish, milk, eggs, wheat, and soybeans.

Symptoms can appear within minutes, or up to several hours after the person has eaten the food to which they are allergic. These can include rashes, swelling of the lips, tongue, face and throat, difficulty in breathing, vomiting, diarrhea, and others.

The best test for identifying the substance suspected of causing an allergy is to eliminate it  (whether it is a food, or a pollen, or a chemical compound). Then note whether the symptoms disappear and health is improved.

When you make food from “scratch” you know exactly what’s in it. When you bake bread or create your own soup, you know what is in the food. You know if it contains any products that could cause an allergic reaction to you or any member of your family.

In the cookbook, Cooking Around the Country with Kids: USA Regional Recipes and Fun Activities, the author,  Amy Houts, believes it is important for children to become familiar with ingredients used in different dishes. They need to know this for their own health awareness, but also to gain a greater enjoyment of food. She particularly emphasizes the many different choices of foods from various regions of the country.

Preparing and cooking  food helps children feel empowered in their decision making. They can even feel a sense of responsibility for their own health, especially if they have allergies.

To your health and that of your family,

Lee Jackson, CFCS

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