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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)

  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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