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Food allergy, food intolerance, gluten free recipes

Cooking gluten-free shortbread cookies.
Image via Wikipedia

These days everyone seems to have some kind of food allergy or food intolerance. What’s the difference? A food allergy can be life threatening while a food intolerance can make you feel uncomfortable. The Mayo Clinic is far better at explaining it.

I recently had a food intolerance to tarragon. Now the smell of tarragon seems to be enough to make me gag. I’m hoping that sensation goes away so I can go back to eating foods using tarragon.

Many people have allergies to dairy, nuts, soy, shellfish, MSG, and wheat/rye/barley, or gluten.

According to the Mayo Clinic, “A true food allergy can cause a tingling mouth, hives, swelling of the lips, face, tongue and throat, trouble breathing, and dizziness or fainting. It can also cause nausea, vomiting, cramping and diarrhea — signs and symptoms that often occur with a food intolerance as well.”

People who suffer from celiac disease cannot eat wheat/rye/barley, beer or ale because they all contain gluten. Gluten is a certain kind of protein found in foods like bread, crackers, and pasta. With celiac disease, the immune system attacks the gluten and harms your small intestine.

Gluten-free products now have prominent shelf space at some healthy-type super markets. Restaurants also have started designating gluten-free menu items.

If you or your child cannot eat gluten, check out this website for 100 delectable gluten-free recipes.

Fortunately, now there are many different grains and flours available beyond the old standbys.

Please post a comment if you’ve adapted to the gluten-free lifestyle.

(pictured: gluten-free cookies)

Karyn Zoldan
karyn

  1. Jennifer C.

    That’s interesting that the allergy would go away. Thanks for sharing.

    I’m allergic to cats and down feathers. Both allergies came along in my 30’s.

    I don’t know why the dynamics change.

  2. Recently, I became certified to teach kitchen staff about gluten-free foods, cooking and service. With my boss being a celiac, it became even more important to me to teach people how easy it is to be gluten-free. I agree that there are some excellent products that are easy to find. When I revamped a small restaurant’s menu to include gluten-free, we tested out the pastas from the grocery stores. They have the same texture and taste as whole wheat pasta. I did find that the ends burned on the edge of the pan, if they were sticking out. With label watching, gluten is easily attained. Thanks for sharing this!

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