Definitions of Adverse Food Reaction Diets
Food allergy: is the reaction of the body's immune system to a food or food ingredient that it recognizes as "foreign".
Food intolerance: is an adverse reaction to a food, food ingredient, or additive that does not involve the immune system. It typically involves the digestive system.
Food sensitivity: includes both allergy and intolerance.
Corn-free: Corn is used widespread in the food industry. People who are corn sensitive may suffer from intestinal distress, stuffy nose and sneezing, or skin hives after eating a food with corn in it. Corn allergy is relatively rare, but reactions may be severe among hypersensitive patients. Nonallergic intolerance appears to be more prevalent than a true corn allergy.
Gluten-free: Gluten is one of the primary proteins found in wheat, rye and barley. Gluten gives bread its elasticity and helps baked goods retain their shape. There are a number of symptoms that can indicate gluten adverse reactions. Flours that contain gluten: spelt, wheat, kamut, rye, oat and barley. Essentially gluten-free flours: amaranth, arrowroot, buckwheat, quinoa, rice, soy, tapioca, teff, nuts and seeds.
Wheat-free: It is becoming more common to see people more sensitive to wheat. Our diet relies so heavily on wheat-based products that other flours are practically unheard of. Symptoms may manifest as a respiratory reaction, a skin response, or gastrointestinal distress.
Egg-free: Egg contains a number of proteins to which one may be allergic; most are in the white. Some of there proteins are heat stable and are allergenic in both the raw and cooked form.
Milk-free: Allergic reactions to milk most frequently affect the skin and the digestive system. Lactose intolerance occurs when the amount of dairy products, specifically the milk sugar lactose, exceeds the ability of the intestinal enzyme lactase to digest or break down the sugar.
Peanut-free: Peanuts are one of the most allergenic foods and the leading cause of severe allergic reactions. The prevalence of peanut allergies has climbed dramatically over the past few years.
Soy-free: Soybeans are legumes that can have adverse reactions. Soy allergies are seen most frequently in infants. It is less common than allergies to eggs, milk, peanuts and wheat and is frequently outgrown by the age of three.
Yeast-free: Yeast is a type of fungus and is a popular as a rising agent and in the fermentation process. People who are sensitive to yeast are often sensitive to mold as well.
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Disclaimer: The goal of this website is to inform patients and potential patients on the benefits of Naturopathic Medicine. It is not to be considered as medical advice without a physical exam, medical history and appropriate laboratory work up. Dr. Reina Persaud, BSc, ND does not assume any responsibility of how the information on this site is used.