South African
COOKBOOK FOR ALLERGIES AND FOOD INTOLERANCE
Hilda Lategan RD (SA)
Tafelberg
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Foreword
It’s natural to want to enjoy food and, for many of us, meals form an important part of our daily routine. When food and food additives are the cause of allergies and food sensitivities and the negative effects from these result in ill health, it is easy to feel confused and despondent about how to choose and prepare suitable foods.
At the request of Tafelberg Publishers, I have selected the best recipes from South African Cookbook for Allergies and Food Intolerance (2004), my previous book on this topic, and have added new information as well as more tried-and-trusted recipes to help people with food-related conditions.
Regardless of the limitations in your diet due to food allergies and sensitivities, in this book you will find recipes for tasty and affordable dishes which are prepared from widely available ingredients. Each recipe, together with its suggested variations, is suitable for a variety of conditions.
The repair and maintenance of a healthy body contributes to a healthier immune system. A balanced diet and meal plan are essential to meet your unique nutritional needs, as well as to manage your specific allergies and sensitivities.
Remember that this book should not take the place of a visit to a registered dietitian. A dietitian who is familiar with your specific condition will provide you with useful advice and will assist you in creating a suitable meal plan.
I trust that this cookbook will contribute to your good health and will help you to create a positive attitude towards formulating a meal plan that takes into account certain food limitations.
Bon appétit!
Hilda Lategan RD (SA)
Introduction
When you or your child has been diagnosed with an allergy or sensitivity (intolerance) to a certain nutrient or additive, this could signal the end of long-standing illness and lengthy medical and other tests. The fact that the cause of the illness has been determined starts a new phase, which includes the positive treatment of the condition. At this stage a new problem often arises, that of how to handle the lists of permitted foods and foods to avoid with which you are confronted. These lists may discourage you, and you may be left wondering how on earth you will be able to prepare a plate of edible food. However, it remains important to maintain and repair the body and immune system. To do this, a healthy and balanced diet that excludes the forbidden food items and additives is key. A calm approach is also important as continuing stress will hamper the immune system further and may worsen inflammation in the body.
The difference between a food allergy and a food intolerance
FOOD ALLERGY
A true food allergy is a reaction of the immune system that results from eating a specific food item and can be tested clinically because there are changes present in the immune system. Antibodies (also known as immunoglobulins) develop in the blood when the food item or the allergen is consumed. Antibodies are, therefore, the immune system’s response to an allergen. Large numbers of antibodies will be present in the blood when a food allergen is consumed and, in association with the physical symptoms, the diagnosis of a food allergy can be confirmed. Usually blood tests confirm a diagnosis.
FOOD INTOLERANCE
A food intolerance is a reaction that takes place following the intake of specific food or additives, but which does not cause a response in the immune system. This could mean that the blood tests which are normally done to determine an allergic condition do not show positive results, even though the person experiences symptoms very similar to an allergic reaction. Lactose intolerance is an example of an intolerance. It is caused by the deficiency of a specific digestive enzyme, called lactase, in the gastrointestinal tract.
Symptoms
The appearance of the symptoms of a food allergy or food intolerance may vary from a few seconds after contact or intake to even two days thereafter. Sometimes the intake of a small quantity of the offensive substance has little or no effect but could, over time, cause a reaction due to the so-called cumulative effect. It seems that food eaten more often or consumed as a staple food in a person’s diet is more likely to contribute to an allergic reaction or food intolerance.
Nowadays people consume many processed foods, snacks and drinks that contain preservatives and colourants. This means that larger quantities of additives are being consumed, to which some people may be sensitive.
Symptoms associated with food allergy and food sensitivity include:
•Severe headaches and migraines, as well as some epileptic attacks.
•Depression and unpredictable mood swings.
•Teary eyes, dark circles under the eyes, swollen eyelids, and blurred vision.
•Cherry-red cheeks (rouge patches).
•Ear, nose and throat symptoms, such as:
–A constantly blocked nose or a runny nose.
–Long-lasting colds that won’t clear with conservative treatment.
–Itchiness and scratchiness of the nose, ears, mouth or throat.
–Recurring middle-ear infections, which may require grommets to be placed in the ears.
–Loss of hearing.
–Asthma, bronchitis and pneumonia.
•Symptoms of the gastrointestinal tract: dyspepsia, heartburn, flatulence, stomach pains, diarrhoea and constipation.
•Muscle and joint pain, fibromyalgia, arthritis and gout.
•Food cravings.
•Cutaneous reactions: eczema, hives, acne and dermatitis herpetiformis (a chronic rash).
•Fluid retention.
•Severe menstrual symptoms and premenstrual stress (PMS).
•Anaemia.
•Bed-wetting.
•Poor concentration, attention deficit disorder (ADD), poor short-term memory or hyperactivity.
•Weight gain, weight loss or wasting away.
•Anaphylactic reaction, including nausea, diarrhoea, chest pain, heart palpitations, asthma, hives, low blood pressure, shock and even death in the absence of timeous medical attention.
Diseases that may be linked to food allergies or intolerances
DISEASES OF THE GASTROINTESTINAL TRACT
Coeliac disease
Coeliac disease is a condition in which the lining (villi) of the small intestine is damaged by gluten, a protein which is present in wheat, rye, barley and, to some extent, in oats. This damage restricts the absorption of nutrients from the gastrointestinal tract, with resulting symptoms such as a bloated abdomen, nausea, vomiting, loose stools, poor appetite and eventually malnutrition and undesirable weight loss. In my practice I have also seen patients with coeliac disease battle with weight gain, but this is often the result of medication taken to treat the symptoms of the disease. In exceptional cases, patients may also experience sensitivity to lactose (milk sugar) and sucrose. It is important to consult a dietitian when planning a diet and meal plan to combat coeliac disease.
Dermatitis herpetiformis
This is a chronic skin condition characterised by a severe, itchy skin rash. It results