Allergy is a very unpleasant and poorly understood disease that affects, according to various estimates, from 20% to 40% of the adult population of the planet. The most common type of this condition is food allergy.

Usually, allergic reactions to food are observed from an early age. In this case, over time, a person forms a list of foods that cannot be eaten. But it so happens that an adult suddenly begins to notice incomprehensible and unpleasant reactions of the body. What is it and how to deal with it?

Food, plant or animal origin, contains a large amount of proteins foreign to the human body. If the human immune system is normal, metabolic processes are not disturbed and there are no genetic diseases associated with protein intolerance, then our body secretes a sufficient amount of enzymes that can digest these foreign proteins.

Foods that cause allergies are a list of familiar and favorite foods that you will have to give up if you notice unusual reactions to their consumption.

Adults are often allergic to foods that did not cause concern in childhood.

The mechanism of triggering allergic reactions is not fully understood. Hence, there is no cure that can affect the cause itself. But there are a lot of medicines that relieve symptoms.

All food products are conventionally divided into three types according to the degree of allergenicity: high, medium and low.

Foods with a high degree of allergenicity:

• whole milk (cow, goat, sheep);
• freshwater fish and all dishes from it;
• seafood and caviar;
• chicken eggs;
• cereals (wheat, rye, barley);
• citrus fruits, exotic fruits, persimmon, melon;
• tomatoes, bell peppers (red and yellow), carrots and celery;
• chocolate, cocoa and all its derivatives, coffee;
• nuts;
• mushrooms;

Whole milk can cause allergies in both children and adults. Dairy intolerance, particularly lactose, and milk allergy are two different things.

Allergies can only be caused by one type of milk, for example, cow's milk. But in most cases, goat milk has this ability. The protein in this milk is slightly different from the proteins in other types of milk. It is not recommended to give goat milk to children under one year old, as its frequent use can cause anemia.

The resources of the human body are not unlimited. They dry up over time. The quality and quantity of enzymes that can digest food change. Adults, especially those over the age of 60, lose the enzymes that break down lactose. Therefore, they are not advised to eat whole milk. Better to cook porridge in half boiled milk. The exception is fermented milk products.

People suffering from diseases of the gastrointestinal tract, in particular colitis, are not recommended to eat whole milk and meals prepared from this product. With such a disease, there is an almost complete absence of enzymes that process lactose. If we take into account the frequent dysbacteriosis accompanying colitis, fermented milk products will be the best way out, because they contain lactobacilli, which are natural bacteria in the human body and help digestion processes.

Fish is a fairly strong allergen, the exposure to which can even lead to anaphylactic shock. River fish are less allergenic than sea fish.

Eggs, combined with chicken meat and broth, cause quite severe allergy attacks. Protein is distinguished by this feature. Chicken egg yolk causes allergies to a lesser extent. Therefore, it is the yolk that is introduced into the complementary foods for babies, starting with a very small amount. Quail eggs are hypoallergenic.

Medium allergenic foods:

• beef, veal, chicken and broths from it;
• cereals (oats, rice, buckwheat);
• legumes;
• root crops (potatoes, turnips, beets);
• nectarine, peaches, apricots;
• wild berries (, lingonberry, blueberry, blackberry);
• , cherry and black currant.

In meat, during any heat treatment, the protein is modified and is well broken down by gastrointestinal enzymes. The exception is meat fried with a lot of fat.

Berries that have a coloring pigment can cause allergies in both children and adults. But with heat treatment (compotes, jams, jellies and other dishes), their tendency to cause allergies decreases.

When eating root vegetables and legumes, you should consider your digestion, as these foods can cause flatulence.

Low allergenic foods:

• fermented milk products with a low fat content;
• lean pork and lamb, rabbit and turkey;
• cereals (pearl barley, millet, corn, oat);
• cabbage (cauliflower, broccoli, white cabbage);
• cucumbers and zucchini;
• parsley, dill, cumin;
• white currants and cherries;
• yellow varieties of plums and cherries;
• apples and pears of white and green varieties.

Eating these foods can only rarely cause allergies, and mostly in adults. It is these products that are recommended first of all to be introduced as complementary foods for babies up to one year old.

If you buy ready-made foods in a store, pay attention to their composition. Colorants, preservatives, emulsifiers and fragrances can cause allergies, even if they are included in familiar and non-reactive foods.

Dairy products and meat can be treated with chemicals or drugs to extend the shelf life. These can be antibiotics, sulfonamides, formaldehydes. They will be strong allergens and will cause an immediate reaction even in an adult, not to mention children.

Vegetables, fruits and grains may contain residues of pesticides, fertilizers and chemicals that have been used to extend their shelf life.

Pay attention to the container in which the product is enclosed. After all, substances that can cause allergies can also get into food from it. Also look at the expiration date and storage conditions. If they do not comply with the established rules, they may develop decay products or molds. These are also powerful allergens that can cause severe poisoning and lead to anaphylactic shock.

How to recognize food allergies. If you notice that your body has begun to react in a special way to seemingly familiar things, try to find out for yourself the reason for such strange behavior of your body.

You may be disturbed by organs completely independent of digestion. But food allergy is insidious because it can be disguised as other problems, the treatment of which will not bring any relief.

Food Allergy Symptoms:

• on the part of the skin: rash, itching, redness, swelling, the formation of small bubbles with liquid;
• from the side of breathing: runny nose, sneezing, shortness of breath, shortness of breath, bronchospasm, asthma attacks;
• from the side of vision: lacrimation, conjunctivitis, severe itching, edema;
• from the side of digestion: abdominal pain, vomiting, diarrhea, change in taste;
• from the nervous system: dizziness, disorientation, confusion, loss of consciousness.

If you find yourself with the above symptoms, analyze what foods you ate. These may be familiar foods, but which you have not eaten for a long time.

If you have precisely figured out the cause of your ailments, then you should simply exclude the allergen product from your diet and the symptoms will go away.

But it often happens that allergies are caused by several foods at once. Then keeping a food diary is the best solution. In it, you will record every day what exactly you ate and the body's reaction to the food eaten. Thus, the cause of the ailment can be precisely determined.

There are foods that give a quick, almost instant, allergic reaction. Then it is very easy to define them. But there are foods that give a distant allergic reaction. That is, you may experience allergy symptoms even a few days after eating such a product. This is where the difficulty lies.

Allergy, food in particular, is a very insidious disease that requires a serious attitude towards itself. After all, you can get not just lacrimation, rash and itching. The consequences are much more tragic. Foods that cause allergies can not only undermine your health, but also take your life.

If you notice any manifestations of allergic reactions to any food product, immediately exclude it from your diet. The next step in your fight against an insidious ailment should be a visit to an allergist. It is the specialist who will be able to determine the cause of such reactions and prescribe adequate treatment. All recommendations and prescriptions of your doctor should be followed. Only then can you keep your body under control and avoid the unfortunate manifestations of food allergies.

Raisin allergies are common. At the same time, it is extremely important to understand what can lead to allergic reactions and according to what scheme it is advisable to carry out the necessary treatment. It is imperative to take care of timely treatment, which must be highly effective.

Causes of raisin allergy

Raisins are allergenic variety of dried fruit... At the same time, even the presence of a large amount of vitamins cannot be called a determining factor, because with the manifestation of an allergic reaction, the positive properties are practically lost.

The main causes of raisin allergy are:

• Hypersensitivity to grapes, because raisins are dried grapes.
• Negative genetic predisposition.
• The increased content of a food irritant in the product, which was used to process raisins for the purpose of long-term storage, imparting aroma and beautiful appearance.
• The presence of fungus or mold on the product. At the same time, fungus and mold are very dangerous allergens.

It is important to note that many people, after purchasing dried fruits, start consuming them, ceasing to pay attention to standard hygiene rules. Violation of hygiene can lead to an unwanted allergic reaction.

Moreover, such circumstances increase the risk that the main irritant will not be the raisins, but the substance used to successfully transport and pack the product.

It should be noted that raisins are of several varieties:

• Light, small, seedless raisins. This variety is traditionally made from sweet white and green grapes.
• Dark blue seedless raisins.
• Medium-sized light olive raisins. In this case, the presence of one small bone is allowed.
• Large fleshy raisins. In this case, a special sweetness can be noted, but this assumes the presence of several large seeds.

Experts note that darker raisins are more beneficial than light ones. This is due to the fact that dark grapes contain more nutrients.

Symptoms

Raisin allergies primarily affect the digestive system. To a lesser extent, the manifestation is associated with the condition of the skin and the respiratory system. Despite the fact that the gastrointestinal tract is the most vulnerable, the symptoms should still be taken into account.

• Itching, swelling of lips and tongue.
• An allergic rash or urticaria that manifests itself in the cheeks, bends of the arms and legs, and under the knees.
• Itching of inflamed areas of the skin.
• Allergic rhinitis: runny nose, sneezing, cough, hoarse voice.
• Problems with the gastrointestinal tract: pain in the abdomen, nausea, stool disturbances, constipation.
• Anaphylactic shock (this ailment is the most common).

Understanding what the symptoms of raisin allergy may be will allow for an effective treatment. It is imperative to see an experienced doctor in a timely manner in order to avoid health problems.

Diagnostics

For an accurate diagnosis, it is assumed the possibility of using tests and samples. In this case, it is assumed that at least two analyzes are carried out to make an accurate diagnosis.

The main types of diagnostic measures:

1. Blood test... This analysis should be taken first. It is this method that is aimed at detecting a high content of immunoglobulin in the blood, and, therefore, making an accurate diagnosis.
2. Provocative skin tests... This method allows you to correctly identify the provocateur. For skin tests, micro-scratching is suggested followed by the use of the allergen. An accurate diagnosis can also be made using this scheme.
3. Application patch... This diagnostic method allows you to determine contact allergies.

After carrying out diagnostic measures, the possibility of effective treatment is provided. In this case, it is extremely important to follow all medical recommendations. Only with the help of an experienced allergist can you guarantee the prevention of health complications and the possibility of a successful recovery.

Raisin allergy treatment

The initial challenge for successfully eliminating allergies is eliminating raisins from the diet. As a result, stress for the body can be prevented and a potential exacerbation of the disease can be excluded.

By following a diet, successful treatment can be guaranteed. However, in this case, not only the diet will be beneficial, but also the intake of prescribed medications. The dosage of any drug should only be determined by a physician.

In most cases, the following medications are prescribed:

• Antihistamines. Such medicines successfully relieve puffiness, itching, spasms. It is advisable to use drugs to prevent bronchial spasms and the possibility of stabilizing the general condition of the body. Effective antihistamines are considered Telfast, Loratadin, Cetirizine... The optimal course of treatment is 2 to 3 weeks.
• Glucocorticoids ( Prednisone, Dexamethasone, Epinephrine, Hydrocortisone). These drugs help to strengthen the immune system.
• Usually prescribed for diarrhea Attapulgin.
• Against vomiting, you can use Meclozyme.
• Sorbents contribute to the successful removal of toxins and allergens from the body. The possibility of receiving sorbents such as Lactofiltrum, Enterosgel, Eubicor.

Correct treatment can prevent complications of raisin allergy. However, the effectiveness of the treatment is guaranteed only if raisins are completely excluded from the diet. Carrying out drug therapy is allowed only with the involvement of an experienced allergist.

Allergy in various manifestations is one of the diseases observed in all categories and ages of the population. Allergenic foods play a significant role in its appearance - food that can provoke rashes, digestive disorders, edema and even bronchospasm.

Most often, intolerance to certain foods is detected in early childhood. In such children, diathesis and a rash are observed, which disappears only after the exclusion of dishes hazardous to health from the menu.

In some cases, an allergic reaction first makes itself felt already in the middle age of the patient. Doctors attribute these health problems to a decrease in the amount of enzymes needed to break down various proteins and a decrease in the body's resources, as a result of which there is an allergy to food in adults.

Foods with a high degree of allergenicity

All food that we eat is conventionally divided into three main groups. The first of them is highly allergenic products:

1. Whole natural milk, both goat and cow.
2. Egg (yolk).
3. Honey and products containing it.
4. Citrus.
5. Seafood.
6. Nuts.
7. Confectionery with cocoa and chocolate.
8. Mushrooms.
9. Exotic fruits.
10. Vegetables with a red color.
11. Cereals with a high gluten content (wheat).

Allergens like these are the most common cause of ailments. It may not be any milk, but only whole goat or goat cheese. The same applies to fruits, nuts and foods made from them with added sugar, which can affect the development of the disease.

Products with moderate allergenicity

Allergic foods are less dangerous, the list of which is presented below:

1. Meat (beef, veal, lamb and chicken) and rich broths from them.
2. All types of legumes.
3. Cereals with a low amount of gluten - buckwheat, oats.
4. Carrots, beets and other root vegetables.
5. Berries (garden and wild).
6. Peaches and apricots, as well as dried fruits from them.

Meat and all dishes made from it are in the first place in the list of allergenic foods, since enzymes are often lacking in the intestines to break them down. Food allergenicity of berries and fruits decreases with heat treatment. Therefore, such healthy vitamins should be put on the table in the form of jelly, jelly or berry gravies.

Low allergy products

The list of foods below is very rare to cause allergies:

1. Zucchini and cauliflower.
2. Skim milk and cottage cheese.
3. Garden greenery.
4. Pearl barley and rice.
5. White or yellow berries and fruits.

They are used in the menu of allergy sufferers and preschoolers.

Food allergens, dangerous in childhood

In young children, it is easier to note the appearance of a strong reaction to allergic foods; even with the introduction of complementary foods, some babies have diathesis and a rash. Most often, this applies to whole milk, egg yolk and individual fruits. Rashes and indigestion are also noted after the introduction of pumpkins, legumes, carrots and tomatoes into the baby's menu.

Fish is very dangerous, except for some of its varieties (pollock, hake) and sunflower oil. Such strong allergens for children should be replaced in the menu with safe products, and it is better for infants to completely return to breastfeeding for a while.

How to organize meals for allergy sufferers

A change in the menu of a patient who has a food allergy should relate to exactly those dishes that cause a rash and other unpleasant manifestations of the disease:

• In case of intolerance to whole milk, preference is given to fermented milk products: low-fat kefir, low-fat cottage cheese, yogurt without additives and sugar.
• When a reaction to the consumption of meat appears, it is steamed from low-fat varieties (meatballs, steam cutlets, boiled chicken breast). The same goes for fish. They cook only low-fat varieties (hake, cod, pollock) and avoid any seafood.
• You can be very careful to eat food allergens, the list of which refers to vegetables and fruits. The first courses are prepared from green vegetables and herbs (borsch with sorrel or spinach, soup with zucchini). Vegetable stews and casseroles with cauliflower, squash, potatoes are useful.
• Berries and fruits also need to be limited to those who notice allergic manifestations in themselves. It is best to drink compote from yellow cherries and white currants, there are green varieties of apples, gooseberries and yellow pears. You can also use dried apples and infusion of them.

Parents with allergic children should be especially careful. Complementary foods for them are chosen especially carefully, and the periods between the introduction of new dishes are increased. Food allergens for children often contain sugar or honey, in which case they are replaced with fructose. A food allergenicity chart is also used to avoid health problems.

Video

Research has suggested that the chlorogenic acid in figs can help lower blood sugar and help control blood glucose in adults with type 2 diabetes.

Both fresh and dried figs contain significant amounts of B vitamins, including niacin, folic acid, and pantothenic acid. These vitamins function as co-factors in the processes of carbohydrate, protein and fat metabolism.

Dried figs are an excellent source of minerals such as calcium, copper, potassium, manganese, iron, selenium, and zinc. 100 grams of dried figs contain 680 milligrams of potassium, 162 milligrams of calcium, and 2.03 milligrams of iron. Potassium is an essential component of cell and body fluids that helps control heart rate and blood pressure. Copper is essential for the production of red blood cells. Iron is essential for the formation of red blood cells and for the delivery of oxygen to cells.

Warning

Fig leaves and unripe fruits produce a white milky sap (latex) that can penetrate the skin, causing an uncomfortable burning sensation in the fingers. Fig latex contains several compounds, including furanocoumarins (furocoumarins), 5-methoxypsoralen (5-MOP), and others that can cause cell-mediated allergic-reactions. If left untreated, they can lead to severe allergic complications.

Eating figs can also cause allergic reactions in some sensitive people - vomiting, diarrhea, itching of the skin and mucous membranes. Therefore, those people who are aware of their allergy to figs should avoid eating it.

The nutritional value of figs

The percentage of the daily intake is shown in parentheses. Nutritional information per 100 grams of figs (Ficus carica) as reported by the USDA at Nutrition And You.

General information:
energy value - 74 kilocalories (4%);
carbohydrates - 19.18 grams (15%);
protein - 0.75 grams (1.5%);
fat - 0.30 grams (1%);
fiber in food - 2.9 grams (7%).

:
Folic acid (vitamin B9) 6 micrograms (1.5%)
nicotinic acid (vitamin B3) - 0.400 milligrams (2.5%);
pantothenic acid - 0.300 milligrams (6%);
pyridoxine (vitamin B6) - 0.113 milligrams (9%);
riboflavin (vitamin B2) - 0.050 milligrams (4%);
thiamin (vitamin B1) - 0.060 milligrams (5%);
vitamin A, which is very abundant in - 142 international units (IU, IU) - 5%;
Vitamin C - 2 milligrams (3%)
vitamin E - 0.11 milligrams (1%);
vitamin K, an incredibly rich source of which is 4.7 micrograms (4%).

Electrolytes:
Sodium - 1 milligram (~ 0%);
potassium - 232 milligrams (5%).

Minerals:
- 35 milligrams (3.5%);
copper - 0.070 milligrams (8%);
iron - 0.37 milligrams (5%);
magnesium - 17 milligrams (4%);
manganese - 0.128 milligrams (5.5%);
selenium - 0.2 micrograms (<1%);
zinc - 0.15 milligrams (1%).

:
beta-carotene (ß-carotene), which is rich in - 85 micrograms;
lutein-zeaxanthin - 9 micrograms

Available: For everyone

Food allergy! Very good article! Diet, treatment, recipes!

FOOD ALLERGY

A food allergy is an adverse reaction to a food product that is based on immune mechanisms. Among the many people with unusual food reactions, some have true food allergies, while others are not immune to a disorder of the immune system, in which case it could be food intolerances.

The task of the allergist is to determine what causes the symptoms of the disease to a greater extent: hypersensitivity or nonspecific mechanisms, since the treatment and prognosis will depend on this. Food allergy can be thought of as a condition leading from eczema to allergic rhinitis and asthma.

Studies conducted in England among 20,000 patients showed that about 20% of the population believed that they had food allergies, but a more detailed examination of this part of patients showed that only 2-3% of this number have true food allergies. The average prevalence of food allergies is 10% in children and 2% in adults. Men get sick 2 times more often than women. The prevalence of food allergy due to immediate allergic reactions is, according to various authors, from 0.1 to 8%. The risk of food allergy increases if any of the relatives suffers from this disease. Allergic hypersensitivity to certain types of food is more common in children. Allergy to cow's milk is observed in 0.5–2% of infants.

The high frequency of food allergies in childhood is due to the functional characteristics of the gastrointestinal tract - the immaturity of the immune system and digestive organs.

Over the past decades, the frequency of allergic food reactions has increased markedly. Currently, there is an increase in sensitivity to newly emerging allergenic products, for example, to exotic fruits (kiwi, mango, etc.).

Allergies can occur to any food product.

For children under the age of 1 year, the most important allergenic foods are milk, eggs, soy, cereals, especially those that contain gluten protein (wheat, rye, oats). Rice, buckwheat, corn do not contain gluten, but this does not mean that there can be no allergies to them. Among other foods, children are more likely to have allergic reactions to citrus fruits, walnuts, and fish. Allergies to milk and eggs that begin before the age of 1 year, in most cases, can last for 1-3 years. However, about 15-25% of children with allergies remain allergic to milk and chicken eggs for a longer time. On the other hand, allergies to nuts and fish persist for a long time.

The prevalence of certain foods as the cause of food allergies depends on geography and culture. For example, in Japan, the most common cause of food allergies in children is rice and buckwheat, in the Scandinavian countries - fish, in Spain - fruits. In the United States, provocative tests revealed that 93% of food allergy cases were responsible for 8 foods: eggs, peanuts, milk, soy, hazelnuts, fish, crustaceans, wheat (in descending order of allergenic significance). None of the 710 patients had an allergy to chocolate.

In adults, food allergies can occur at any age, often due to an intestinal disorder such as Crohn's disease. The outcome of food allergies in adults is almost unpredictable, but there are cases of spontaneous disappearance of symptoms. Allergic reactions can develop with inhalation of aerosols of food allergens, more often this occurs through professional contact. The risk group includes food workers, workers in oil mills, grain storage facilities, farmers, millers, bakers, dockers, and mushroom pickers. Foods that cause diseases of the upper respiratory tract include: grain dust, buckwheat flour, castor bean seeds, coffee grains, eggs, garlic, mushrooms, papain. Allergens from fish can be released into the air during cooking, causing respiratory symptoms ranging from rhinitis to asthma attacks. Observations of severe allergic reactions with fatal outcomes in adults and older children, which occurred after eating peanuts, crustaceans, hazelnuts, fish (in decreasing order of importance), are described.

Allergic or similar reactions can be caused by food colors, flavors, preservatives. Most often they are caused by tartrazine (yellow dye), which is found in yellow and orange foods and preparations. Monosodium glutamate, nitrites, nitrates, sodium benzoate, sulfites, which are used as flavorings and preservatives, also often cause allergic reactions.

The UCB Allergy Institute (an organization dealing with allergic diseases based in Brussels, Belgium) does not recommend that patients with allergies consume foods containing food additives E 220-227, 249-252, 210-219, 321, 102, 110, 122, 123, 124, 127, 151, B 550–553.

Heat treatment can reduce the allergenic properties of food. But when milk is boiled, some whey proteins decompose and lose their allergenicity, while others become more allergenic. Proteins of peanuts, soybeans, hazelnuts, fish, shrimp are resistant to heat.

Allergenic properties of fish products can be reduced during canning or freeze drying (vacuum, low temperature). Some patients with hypersensitivity to fresh fish are able to consume such foods without consequences.

Cross-allergic reactions between different foods are common. This means that if there is an allergy to one product, then it can almost certainly be argued that it will manifest itself on some others.

Significant cross-reactivity has been proven between cow's and goat's milk proteins, veal, beef, enzymes prepared on the basis of the mucous membrane of the stomach and pancreas of cattle, as well as between different types of egg proteins, chicken meat and broth.

Kefir cross-reacts with products containing mold fungi (kvass, yeast dough, hard cheeses, penicillins).

About 20% of people who are allergic to natural latex (rubber allergy) will simultaneously react to certain food allergens: bananas, avocados, kiwi, chestnuts, potatoes, tomatoes, apples, apricots, celery, cherries, figs, melons, papaya, peach and nectarine ...

Allergy to food is often observed in patients who are allergic to pollen of plants (hay fever). Birch pollen can cross-react in the form of food allergic syndrome to apples, stone fruits (apricots, cherries, plums, etc.), nuts, carrots; cereal pollen - for potatoes, tomatoes, peaches; wormwood pollen - for melon, watermelon, bananas, cucumbers; Chernobyl pollen - for celery, carrots, some spicy and aromatic herbs.

The so-called "food allergy syndrome" is manifested by an immediate allergic reaction in the form of itching, irritation and slight swelling of the mucous membranes after eating fresh fruits and vegetables. This syndrome is considered as a form of contact urticaria. At the same time, the determination of specific allergic antibodies (IgE) in the blood and skin tests with standard allergens of vegetables and fruits give negative results, since the extracts of fruits and vegetables are unstable. If you perform skin tests with a needle that was previously pricked with a fresh vegetable or fruit, the test will be positive. This test is called "double prick". But on the other hand, when making samples with non-standardized allergens, there is a high risk of false positive reactions and it is difficult to comply with the conditions of sterility.

A food allergic reaction can be triggered by physical exertion. This reaction is more often observed in young people with allergies after eating fish, crustaceans, peanuts, cereals, fruits, celery, if a few hours after that there was a significant physical activity. At the same time, the use of these products without physical activity, as well as physical activity without the previous use of these products, does not cause an allergic reaction.

Possible complaints and clinical symptoms of food allergy

Objective examination provides information only during the period of exacerbation of diseases, syndromes and symptoms associated with the use of food allergens.

The clinical manifestations of food allergy are varied and can manifest as isolated damage to individual organs or a severe general (generalized) anaphylactic reaction.

The most common skin manifestations of food allergies: itchy rashes, acute urticaria, allergic (angioedema) edema, atopic dermatitis.

From the gastrointestinal tract, nausea, vomiting, cramping abdominal pains, and upset stools (diarrhea) may appear. In case of gastrointestinal disorders, if weight and height do not correspond to the norm, despite proper nutrition, malabsorption syndrome should be excluded. The clinical manifestation of this syndrome, especially in young children, is a swollen abdomen, muscle atrophy, and possibly an increase in the size of the liver (hepatomegaly), caused by fatty degeneration of the liver. Eosinophilia and eosinophilic infiltration of the intestinal mucosa may occur.

Allergic gastroenteritis (or allergic eosinophilic gastroenteropathy) in 50% of cases is associated with allergies to cow's milk, soy. This disease can be accompanied by growth retardation, weight loss, peripheral edema, iron deficiency anemia, an increase in the number of eosinophils in the peripheral blood, and a positive reaction to blood in the stool. Eosinophilic gastroenteropathy is quite common in childhood. In 50% of adult patients with allergic (eosinophilic) gastroenteritis, the disease is accompanied by bronchial asthma, allergic rhinitis, increased levels of allergic antibodies (total IgE), food allergies to several foods, confirmed by positive skin test results.

With food allergies, symptoms of the cardiovascular system can be manifested by a feeling of lightheadedness, severe weakness, fainting, low blood pressure (hypotension), arrhythmia, and rapid heartbeat (tachycardia).

Eye symptoms are characterized by itching, lacrimation, edema, and conjunctivitis.

From the side of the upper respiratory tract, itching of the nose, palate, throat, nasal congestion, profuse mucous discharge (rhinorrhea), a noisy whistling breath (stridor), and hoarseness may appear.

The characteristic symptoms of the lower respiratory tract are shortness of breath, wheezing, bronchial obstruction during spirometry.

There may be clinical symptoms from the genitals - itching in the vagina, itching of the scrotum, painful contraction of the uterus.

Violation of mental status - fear, a feeling of death.

Anaphylaxis (generalized allergic reactions) can begin with laryngeal edema, angioedema of the oral mucosa with airway obstruction, bronchospasm (suffocation), and a sharp drop in blood pressure.

Treating food allergies

The main method of treatment is to eliminate foods that cause allergies or cross-reactions from the diet, if their significant role has been proven.

Treating food allergies in an infant

When an allergy occurs in an infant, eliminating potential food allergens such as cow's milk and chicken eggs from the diet should be the number one treatment recommendation. A prerequisite is strict adherence to a hypoallergenic diet by a nursing mother. At the same time, the mother should not cancel breastfeeding, given the many benefits (compared to artificial feeding) for the child's health. If a child is on mixed or artificial feeding and is allergic to cow's milk proteins, then you should switch to feeding with special mixtures, hydrolysates, created on the basis of hydrolysis of milk proteins - casein or whey proteins of cow's milk.

There are two subgroups of mixtures: based on complete and partial protein hydrolysis. The higher the protein hydrolysis, the less pronounced its allergenic effect. Mixtures based on partially hydrolyzed proteins are recommended mainly as a means of prophylaxis. For milder forms of food allergy to cow's milk proteins that are not IgE-dependent, therapeutic and prophylactic mixtures with a higher degree of protein hydrolysis can be used: Nutrilak GA (Russia, Nutritek Group); "Hipp GA" 1 and 2 ("HiPP", Austria); "Humana GA" 1 and 2 ("Humana", Germany). With a higher sensitivity to cow's milk proteins, medicinal mixtures are prescribed based on complete hydrolysis of whey milk protein (Alfare, Nestlé, Switzerland; Nutrilak peptidi TSC, Nutritek group, Russia; Tutteli-Peptidi, company Valio, Finland; Frisopep, Friesland Nutrition, Holland; Nutrilon Pepti TSC, Nutricia, Holland) or based on complete hydrolysis of casein (Nutramigen and Pregestimil, Mead Johnson ", USA; Frisopep AS, Friesland Nutrition, Holland). These therapeutic mixtures can be prescribed from the first days of a child's life until clinical remission, lasting up to 3 months or more. There may be a change in the color and consistency of the stool while taking hydrolysates, which is not the reason for their withdrawal.

If you are allergic to cow's milk proteins, secondary lactase deficiency may develop, the clinical manifestation of which is the child's anxiety due to abdominal pain and flatulence, liquefied watery stools with a sour odor. In this case, a low-lactose or lactose-free therapeutic mixture is prescribed. From the age of 5 months, you can prescribe formulas based on soy protein isolate that do not contain milk protein, lactose, gluten (NAN Soy, Nestlé, Switzerland; Enfamil Soy, Mead Johnson, USA; Frisosoy ", Friesland Nutrition, Holland; Nutrilak Soya, Russia, Nutritek Group; Nutrilon Soya, Nutricia, Holland). The positive effect occurs no earlier than 3-4 weeks, the duration of treatment should be at least 3 years. Mandatory conditions should be: the absence of allergies to soy and legumes, not only in the child, but also in his immediate family, complete exclusion from the diet of any products containing milk. All medicinal mixtures include a complex of vitamins,

trace elements and minerals. The fat component of a number of medicinal mixtures ("Alfare", "Nutrilak peptides TCS", "Nutrilon Pepti TCS", "Pregestimil") 50% of the total amount of proteins are TCS (medium chain triglycerides), which are easily degraded, which is most important for children with gastrointestinal manifestations of allergies.

For children with allergies, late introduction of complementary foods with limited menu variety is desirable. It is necessary to introduce new food products into the child's diet slowly, gradually, one type at a time in 5-7 days, increasing their quantity under the control of the state. When reactions occur (skin rashes, upset stools, cough, shortness of breath), it is advisable to exclude the newly introduced product from the diet until the reason for the deterioration in the child's condition is clarified. Deterioration can be caused not only by a food allergen, so other causes are excluded, including the addition of a viral or bacterial infection.

It is recommended for breastfed children with food allergies under 1 year old to start complementary feeding at 5-6 months:

Vegetable puree (cabbage, zucchini, squash);

Porridge (buckwheat, corn, rice) on a hydrolyzate or soy mixture. Vegetable oil;

Juices and fruit purees (apples, green pears, white and red currants, yellow cherries, green and yellow plums);

Meat - from 6 months (lean pork, rabbit, turkey);

Fermented milk products - not earlier than 8-9 months (Agusha-2, NAS-fermented milk, Lactofidus) in the absence of allergy to cow's milk proteins. Cottage cheese is recommended no earlier than 5 months in the absence of allergy to cow's milk.

Supplementary feeding is recommended for children with food allergies under the age of 1 year, who are on mixed feeding:

Mixtures based on milk protein hydrolysates with partial hydrolysis ("Frisopep") or with complete hydrolysis ("Alfare", "Nutrilon Pepti TCS", "Pregestimil", "Nutramigen");

Soy mixtures ("Alsoy", "Frisosoy", "Nutrisoya").

For children with food allergies under the age of 1 year, who are on artificial feeding, it is recommended in the presence of atopic dermatitis:

If there are no gastrointestinal symptoms: low-lactose hydrolysates containing vegetable fats ("Frisopep", "Tutteli-Peptide");

If there are symptoms from the gastrointestinal tract and the clinic of lactase deficiency: lactose-free hydrolysates containing vegetable fats (Nutramigen);

Lactose-free hydrolysates containing a mixture of MCT and vegetable fats (Alfare, Nutrilon Pepti TCS, Pregestimil).

Whole milk - up to 1 year;

Eggs (including quail eggs) - up to 2 years;

Fish (river and sea), nuts - up to 3 years.

If the food allergen has not yet been clarified, then it is advisable to follow a general hypoallergenic diet.

General nonspecific hypoallergenic diet No. 5GA

Excluded foods and dishes:

Meat, fish and mushroom broths;

Sauce and ketchup;

Citrus fruits, kiwi, apricots, peaches, raspberries, strawberries, black currants, bananas;

Nuts, mushrooms;

Fish and fish products (fresh and salted fish, canned fish, caviar);

Fried, fatty and spicy foods;

Fresh baked goods, pancakes;

Eggs, chickens;

Coffee, cocoa, chocolate, honey;

Smoked products, spices, sausages, marinades;

Refractory animal fats, margarines;

Vegetables: radishes, turnips, radishes, peppers, onions, garlic, tomatoes, spinach, sorrel, legumes, carrots, beets, sauerkraut.

Lean meats;

Dairy products;

Green vegetables, parsley and dill;

Boiled potatoes;

White and red currants, light varieties of cherries and plums, green and yellow apples, pears;

Diluted juices from the specified fruits and berries;

Ghee, refined deodorized vegetable oil.

In order to reduce the allergenic properties of dishes, the following are used:

Baking or boiling fruit;

Soaking vegetables for 2-3 hours;

Soaking potatoes and cereals for 6 - 12 hours;

Limiting salt to 1-2 grams per day;

Replacing sugar with fructose to sweeten dishes;

Use of special water for children.

If more than one food allergen has been identified, it is necessary to develop an individual diet with the help of a doctor.

Nutrition for various types of allergies in adults

In adults, when identifying a food allergen, it should be excluded from the diet, as well as foods and substances that cause cross-allergies.

If an allergy to plant pollen is identified, some food products that cross-react with pollen from trees, grasses or Asteraceae should be excluded.

Similar precautions are necessary for allergies to fungal spores, latex and other allergens that cross-react with food.

It is possible to use non-allergenic industrial products.

It is important to pay attention to the composition of industrial products, since the presence of a food allergen in them, even in small quantities, can cause an allergic reaction. For example, some types of pasta are made with an egg, while Italian spaghetti does not contain eggs. Unfortunately, we often do not have information on which foods include eggs, milk, soy and other additives. If a person with food allergies eats outside the home, they should be aware that ingredients that are allergenic to them may be used in the cooking process, for example, seed and nut oils, soy, and genetically modified foods. For example, genes from American nuts have been added to soybeans to improve the nutritional quality of soybeans, and people who are allergic to the nuts acquire it on new soybeans, despite the fact that soy has not previously been allergic to them.

Medication for food allergies

Usually, eliminating the food that is causing the allergy is sufficient for a complete cure. However, sometimes you still have to use drugs. Indications for drug treatment of food allergies are as follows: inability to determine the cause of food allergies; allergy to several foods (polyvalent allergy) in the absence of the effect of a hypoallergenic diet; high likelihood of consuming allergenic foods in the event of an upcoming meal outside the home.

If, after accidentally eaten a previously intolerable product, a generalized, severe reaction appears, then with emergency care, adrenaline is injected intramuscularly in the age dose prescribed by the doctor. For milder reactions, you can limit yourself to an antihistamine.

Among antihistamines, second-generation drugs are currently widely used that do not penetrate the blood-brain barrier (and do not act on the central nervous system) and do not have the side effects characteristic of first-generation antihistamines (drowsiness, dry mouth, constipation, urinary retention) ... For example, cetirizine (zirtek, paralzin) is available in coated tablets, 10 mg each, and in the form of a solution - drops for oral administration of 10 mg per ml. Adults and children over 6 years old are prescribed 1 tablet 1 time per day or 20 drops, children 2-6 years old - 5 mg per day or 10 drops, children 1-2 years old - 2.5 mg (5 drops of solution) 2 times a day. Zirtek - from 6 months to 2.5 mg 2 times a day. Its action begins in 20 minutes. The maximum plasma concentration of the drug is reached within 1 hour.

Prophylactic pharmacotherapy should also be provided when the drugs taken do not allow an allergic reaction to develop. In this case, patients should be aware that its effect ends when they stop taking drugs.

Since over the years, normal (and not increased) sensitivity to a number of previously unbearable foods can be developed, after 1–2 years, you can try to carefully introduce one such product into the diet, gradually increasing its amount (except for nuts, fish, crustaceans). Immunological tolerance to nuts, fish and crustaceans is rarely developed, as is

if a food allergy develops in older childhood or adulthood, therefore, it is not recommended to reintroduce intolerable foods into the diet in such a situation.

Prevention of food allergies

There are three areas of prevention:

Primary is carried out among patients at risk who do not have a disease. Family history of atopic disease is an indicator of probable risk;

Secondary is intended for persons with symptoms or early manifestations of the disease. The first step is to avoid exposure to food and other allergens such as secondhand smoke, house dust mites, etc.

Tertiary is addressed to persons with a proven chronic process. It aims to prevent the development of exacerbations or complications associated with this disease.

Prevention of allergies in infants

The diet for the mother of a child from the risk group for allergic diseases during pregnancy and at the time of breastfeeding should have restrictions on certain products, but at the same time be focused on the favorable course of pregnancy and ensuring the health of the child. A pregnant woman should eat a balanced diet and not get addicted to any one type of food. If a woman herself suffers from allergies, she should exclude highly allergenic foods from the diet. In such a situation, it is advisable to recommend lactating and sometimes pregnant mothers to exclude milk, eggs, fish, soy proteins, nuts, shrimps from the diet in the last trimester. It was noted that children who are allergic to cow's milk improved their health when their mothers removed this product from the diet, because cow's milk proteins also penetrate into breast milk, and even a small dose of an allergen in breast milk is sufficient to sensitize the baby. Moreover, these allergenic proteins can also cross the placenta.

One of the main preventive measures is dietary control from the first months of life. Breastfeeding is one of the stages of allergy prevention, so the best thing is to feed children with mother's milk for at least 4-6 months, while this will protect children from the risk of infectious diseases. In scientific studies, it was noted that children from families with a history of allergic diseases who were fed with cow's milk developed eczema 7 times more often than those who were breastfed. In some children with atopic dermatitis, who are exclusively breastfed, it was found from the anamnesis that they received a bottle of formula as a supplement in the maternity hospital, while not all mothers knew about this. These supplements should only be given to children on strict indications. It is advisable in the maternity hospital to provide information on the presence of a burdened family history of the postpartum woman and the newborn for allergic diseases.

Studies have confirmed that exclusive breastfeeding not only reduces the risk of allergies to milk and other proteins, but also leads to a decrease in the development of bronchial asthma, pollinosis, diseases of the gastrointestinal tract and upper respiratory tract.

In the case of the risk of the formation of an allergic disease, it is advisable to prescribe a mixture based on partially hydrolyzed proteins as a means of preventing the formation of an allergic disease: "NAS GA" 1 and 2 (Switzerland, Nestlé), "Nutrilon Omneo" 1 and 2 (Holland, Nutricia firm). Complementary foods are not given until 5-6 months.

Prevention of allergies in adults

If the family has a predisposition to certain allergic manifestations, then you should be careful when introducing these foods into your diet. When an allergic reaction occurs, foods are excluded from the diet. You should also remember about cross-allergic reactions.

All patients with food allergies need to keep a food diary every day for a month, and then, when allergic reactions appear, fill out the diary for the previous day. Highlight suspicious products.

The diary should contain a list of foods with an indication of the amount eaten, the method of preparation and the time of taking the product, medicines, drinks, chewing gum, etc. Unusual reactions, the time of their occurrence, and a change in the nature of the stool are noted in the margins of the diary.

Sample food diary:

DIETS FOR INTOLERANCE TO VARIOUS PRODUCTS

If there is a food allergy, but it is not known specifically what the allergen is, then you will have to follow a very strict diet.

In no case you can't eat: all red, sweet foods, honey, chocolate, nuts, citrus fruits, strawberries, grapes, tomatoes, carrots, beets, mushrooms, fish and seafood dishes, chicken and chicken eggs, whole cow's milk.

Not recommended also: bananas, kiwi, avocado, persimmons, pomegranates, celery, parsley, strong meat broths, sauerkraut, spices and even onions. All these products are capable not only of causing an allergic reaction, but also contributing to the fact that the body reacts to other, completely harmless and familiar products.

Without fear you can eat: porridge on the water (buckwheat, oatmeal, millet, rice, corn, with the exception of semolina), vegetables (cabbage, potatoes, zucchini, squash, turnips), meat (beef, turkey, rabbit, lean pork), from fruits - sweet and sour apples with green peel, plum and pear. Rarely, but it happens that a patient develops an allergy to a product "allowed" for everyone. After the examination, doctors usually expand the diet. But this can only be done after specific allergens have been identified. After all, the fact is that the body does not always respond to only one product. There may also be so-called "cross-reactions", which are simply impossible to understand without the help of a doctor.

Be careful if:

You are allergic to birch - it is possible that you will react to apples;

You are allergic to mold. Fungi are used in the production of kefir, yeast dough products, kvass, so it is better to exclude these products from the diet;

You are allergic to cow's milk and chicken eggs - today's production technologies are such that these products can easily end up in sausages and sausages;

You are allergic to antibiotics - it's no secret that manufacturers sometimes add them to meat to keep it stored longer.

It often happens that the allergy occurs not to the products themselves (milk, juices or cereals), but to colorants and preservatives that are part of them. In this case, it is difficult for the patient and the doctor to identify a specific product: no matter what food the patient eats, he has manifestations of allergies. You literally have to sit on cabbage and water. And the reason is that manufacturers can add preservatives and dyes to a variety of products.

One of the most famous and common of these is tartrazine. Tartrazine is often found in: ready-made pies and dough mixtures; ready-made confectionery - gingerbread, gingerbread; pasta that does not contain eggs; flakes; fried crisp potatoes (yellow-orange potatoes are especially suspicious); caramel, dragee, multi-colored marshmallow; bouillon cubes; instant soups; puddings, sorbet, factory-made lemonade and fruit drinks, cheese, mustard, yellow and green sweets, margarine, ice cream with fillings, smoked products.

Tartarzine in food colors: metabisulfite, sodium glutamate, benzoic acid.

Foods that are cross-allergic to latex: pineapple, avocado, banana, dates, peanuts, kiwi, mango, cherry, melon, soybeans, tomatoes, potatoes, Benjamin's small-leaved ficus (juice proteins), chestnuts, figs.

When identifying products that are "to blame" for the development of the disease, the number of "prohibited" products decreases, and the number of "permitted" - increases. It becomes easier for the patient to live, and the world no longer seems so full of restrictions and sad. For different types of allergies, different diet options are recommended. We will focus only on some of them, the most common.

Diet for cow's milk allergy

Allergy to cow's milk is one of the most common, especially in children. From the diet with such an allergy, it will be necessary to exclude all products that contain milk or that are prepared on its basis.

Often, people who are allergic to cow's milk tolerate goat's milk normally, which makes it possible to slightly expand the diet.

Forbidden to use:

Any soups made with milk;

Cheese (including homemade), sausages containing milk;

Mashed potatoes (cooked in milk);

Pasta with cheese;

Bakery products prepared with the addition of milk: donuts, cookies, cakes, pancakes, pancakes, waffles, pies, rusks;

Porridge with milk, as well as cereals with a high protein content;

Butter, cream, sour cream, cottage cheese (some patients tolerate cottage cheese in moderation);

Mayonnaise and margarine containing milk in their composition;

Yoghurts and curd snacks;

Condensed milk with or without sugar, milk powder, cocoa with milk;

Milkshakes, alcoholic beverages with the addition of cream;

Milk chocolate;

Products cooked in butter;

Breaded products (in breadcrumbs);

For children - artificial milk-based mixtures; some children do not tolerate kefir and cottage cheese, others can be given these products, but in moderation.

It should be remembered that milk contains in its composition: butter, margarine, cottage cheese, cheese, sour cream, powdered and condensed milk, ice cream and many ready-made confectionery products. Milk also includes the names: whey, lactose, casein, casein hydrolyzate, which can be read in the composition of products.

Before buying a product, be sure to ask the seller how it was prepared and what it contains, or read the label carefully. If the composition of the product is not indicated on the label, then it is better not to take it.

Allowed for use:

Broths and decoctions, seasoned with foods included in the diet;

Foods with a high protein content - meat of all sorts, fish, poultry meat, ham, kidneys, liver, sausage and canned meat, not containing milk and its components;

Eggs, nuts, and legumes

Any vegetables and fruits;

Bakery products: French, Italian and Viennese rolls and other types of wheat bread that do not contain milk and its components (most types of bread include milk), rye bread;

Dishes from cereals: cereals and casseroles from cereals and pasta that do not contain butter, milk and its components;

Drinks: water, weak tea, carbonated drinks, any fruit and vegetable juices without milk and cream.

Salads and snacks

White cabbage and prunes salad

400 g cabbage, 100 g prunes, 1 carrot, juice of 1 lemon, sugar.

Chop fresh cabbage, sprinkle with sugar and rub with your hands until juice appears. Place the cabbage in a colander to drain the juice. Pour prunes with warm water and leave for 20-30 minutes. Peel the swollen prunes and cut into small pieces. Peel, wash and grate fresh carrots. Mix everything, add lemon juice.

Before serving, garnish the salad with prune halves and carrot slices.

White cabbage and green peas appetizer

400 g of white cabbage, 100 g of green peas, 1 carrot, 1 hard-boiled egg, 100 g of mayonnaise, 1 bunch of dill, salt to taste.

Wash the cabbage, chop, grind with salt. Peel the carrots and cut into strips. Peel and chop the egg. Wash the dill greens. Mix cabbage with carrots, add green peas, chopped egg, put in a dish, pour with mayonnaise, garnish with dill sprigs and serve.

Cauliflower appetizer

400 g cauliflower, 1 tbsp. l. lemon juice, 3 tbsp. l. vegetable oil, 1 bunch of parsley, salt to taste.

Wash the cauliflower, disassemble into inflorescences, immerse in cold water for 20-30 minutes, then wash again, put in a saucepan, pour cold water, add salt and cook until tender. Wash the parsley and chop finely. Put the cabbage in a colander, sprinkle with lemon juice, put on a dish, season with vegetable oil, sprinkle with parsley and serve.

First meal

Meat broth with croutons

300 g of tubular bones, 150 g of meat for braces, 30 g of prefabricated vegetables, 1/2 egg white, 1.8 liters of water.

Finely chop the bones, add cold water and quickly bring to a boil; boil the bones at a low boil for 4–5 hours. Pass the meat through a meat grinder, mix with egg white and 50 g of cold water, add to the broth and boil for 1 hour. Cut the vegetables into thin slices, fry (no fat) until brown and put in the broth 40 minutes until tender.

Strain the finished broth through a napkin, remove the fat and serve.

Ural cabbage soup with cereals

20 g cereals, 50 g tomato paste, 200 g sauerkraut, 40 g carrots, 10 g parsley, 40 g onions, 850 g broth or water, salt, spices.

Chop sauerkraut and stew. Sort out groats (rice, pearl barley, millet) and rinse. Cut the roots and onions into small cubes and sauté. At the end of browning, add the tomato. Pour the cereal into the boiling broth, bring to a boil, add the stewed cabbage and cook for 15–20 minutes. Then lower the browned vegetables and add salt and spices at the very end of cooking.

Serve with herbs.

Beetroot

Wash the beets thoroughly, peel, add water, add a little vinegar, cook for 15–20 minutes after boiling. Cool, strain and place in a cool place. Add fresh cucumbers and herbs to the finished dish.

Mashed potato-carrot soup

100 g potatoes, 75 g carrots, 30 g rice, 200 g vegetable broth, 1/2 egg yolk.

Cook rice with 1 1/2 cups of water until tender, rub, mix with boiled mashed potatoes and carrots, dilute with boiling broth, season with yolk. It is recommended to serve small white bread croutons with the puree soup.

Chicken puree soup

100 g chicken meat, 15 g vegetable oil, 10 g onions, 10 g white roots, 10 g flour, 50 g chicken broth, 1/2 egg yolk, 750 g water.

Boil the chicken until tender. Fry onions and roots in oil with flour until light yellow, dilute with broth and boil for 15–20 minutes, then strain, add chicken, passed twice through a frequent grinder grill, mix well and season with broth, add yolk.

For the soup, you can serve white bread croutons or pies with any minced meat.

Rice soup

50 g of rice, 150 g of weak meat broth, 0.5 l of water.

Rinse the rice, add to boiling water and cook for 1 hour; then strain and add broth. White bread croutons can be served with the soup.

Apple soup with rosehip broth

150 g apples, 20 g dried rose hips, 25 g sugar, a pinch of cinnamon, 50 g white bread, 0.5 liters of water.

Pour rosehip with boiling water, cover and boil for 5 minutes, then leave for 3-5 hours, then strain, add sugar and cinnamon, boil, add finely chopped or grated apples and cool.

Cut the bread into small cubes, dry in the oven and serve with the soup.

Second courses

Stewed stuffed vegetables

Boiled rice, lean meat, vegetable oil, vegetables: zucchini, eggplant, bell peppers, tomatoes, cabbage, onions.

Wash the zucchini, peel, core, cut across (3-4 cm thick). Wash the eggplants, remove the core, cut each eggplant into 3-4 pieces. Pour boiling water over sweet peppers, remove seeds. Wash the tomatoes, cut off the top, remove the core and seeds. Wash white cabbage, divide into leaves, pour over with boiling water.

Boil low-fat meat, mince together with onions, add rice and herbs to the minced meat.

Fill the vegetables with minced meat, wrap some of the minced meat in cabbage leaves, carefully fold everything in rows in a large saucepan, on the bottom of which pour a little vegetable oil. Put the tomatoes on top. Pour some water into a saucepan, add the pulp taken from the tomatoes and eggplant. Simmer over low heat until tender.

Mashed potatoes and cabbage

1 onion, 500 g cabbage, 1 kg potatoes, 3 egg yolks, salt to taste.

Finely chop the onion head, fry in oil, add fresh chopped cabbage, add a little boiling water and simmer until soft. Add boiled mashed potatoes, salt. Beat everything. The taste of the mass will improve if you add raw yolks.

Serve with meat dishes or as an independent dish.

Cabbage schnitzel

250 g cabbage, 1 egg, 20 g wheat bran.

Boil cabbage leaves in salted water, cool and squeeze slightly, then divide into 2 parts, shape them into schnitzels, dip in a beaten egg, roll in bran and fry.

Rice meatballs in red wine

50 g rice, 40 g red wine, 10 g sugar, 3 g potato flour, 200 g water.

Boil rice in 150 g of water, cool slightly, then make 10-12 meatballs, put them on a plate and pour jelly made from red wine, potato flour and the rest of the water.

Chicken zrazy with rice

120 g chicken, 15 g rice, 1/2 egg white.

Pass the chicken meat two or three times through a meat grinder together with half of the rice (viscous) porridge cooked in water or meat broth, beat well with wet hands, divide into 2 parts and give each of them the shape of a pancake. In the middle, put the remaining rice porridge mixed with chopped steep protein, join the edges, wrap in the form of a pie and steam until cooked.

Meat pudding

120 g beef, 10 g semolina, 1/2 egg, FROM a glass of water.

Boil the meat, cleared of fat and tendons, mince it two or three times and combine with semolina porridge; then add raw yolk, whipped egg white, stir gently, put in a greased dish or in a frying pan, flatten the top and steam the pudding until cooked. Put the finished pudding on a plate and serve with the sauce.

Potato "rice"

Peel boiled or baked potatoes in their skins or rub through a sieve into a bowl, in which they will be served. Do not stir or crush the potatoes, so as not to disturb the consistency obtained by rubbing through a sieve. You should get a potato mass in the form of rice or small pasta.

Tomatoes stuffed with veal

150 g of tomatoes, 100 g of veal, 1/2 egg, 15 g of vegetable oil, 10 g of green onions, 5 g of dill, 10 g of capsicum, 5 g of vinegar.

Prepare mayonnaise sauce from half of the yolk, oil and vinegar, then chop the hard-boiled protein, and finely chop the onion and pepper. Cut boiled or fried veal into small cubes and mix with proteins, herbs and half of the sauce. After that, cut off the top of two tomatoes from the side of the stem, remove the core from the tomato, chop finely and add to the minced meat, which fill the tomatoes.

Before serving, pour the remaining sauce over the tomatoes and sprinkle with chopped herbs.

Beef stew with vegetables

150 g of beef, 20 g of onion, 5 g of tomato, 100 g of eggplant, 100 g of fresh mushrooms, 75 g of tomatoes, 10 g of capsicum, 5 g of parsley, 1 bay leaf.

Fry soft, lean meat until golden brown, add tomato, 1/2 glass of water, bay leaf and under a lid, over low heat, simmer until tender; then cut the meat into 3 slices and in the same bowl cover with finely chopped and fried onions, mushrooms, green pepper. Then simmer for 5–8 minutes. Put the finished meat on a dish, pour over the sauce with mushrooms and sprinkle with chopped herbs.

Cut the eggplants and tomatoes into circles, fry in vegetable oil and alternately lay next to the meat, as a side dish.

Carrot and apple cutlets

100 g carrots, 100 g apples, 1 egg white, 10 g semolina, 10 g rusks, 5 g sugar.

Boil and grate carrots; then put in a frying pan, add chopped apples and sugar and simmer for 5 minutes, then add semolina, stir, let stand for 5 - 10 minutes on the edge of the plate under the lid, combine with whipped egg white and cool; Divide the cooled mass into 3-4 parts, roll in breadcrumbs (or flour), shape cutlets, put in a pan, sprinkle with oil and bake.

Millet porridge with pumpkin

1.5 tbsp. millet, 750 g pumpkin, water, salt.

Peel fresh pumpkin from skin and grains, chop finely, place in a saucepan, add water and cook for 15 minutes. Then add washed millet there, salt and, stirring, cook for another 15–20 minutes. Cover the thickened porridge with a lid and set for 30 minutes so that it stops.

Buckwheat gruel simple

6-8 st. water, 1.5 tbsp. buckwheat, salt, vegetable oil.

Rinse the buckwheat in water and let the remaining liquid drain. Transfer the prepared cereal to a saucepan, pour over boiling salted water and cook until tender, not letting it boil too much. Season the prepared porridge with vegetable oil and serve hot.

Buckwheat porridge with apples

5 apples, 0.5 tbsp. buckwheat, 1.5 tbsp. water, 2 tbsp. l. chopped walnuts, 1 tbsp. l. raisins, ground nutmeg (on the tip of a knife).

Cook crumbly buckwheat porridge. Cut the apples into small cubes, mix with buckwheat porridge, chopped walnut kernels, raisins, add nutmeg. Serve hot.

Rice porridge with apples

5 apples, 1 tbsp. rice, 2.5 tbsp. water, 4 tbsp. l. vegetable oil, cinnamon (on the tip of a knife), 2 tbsp. l. raisins.

Pour the soaked rice with hot salted water. When the cereal has absorbed the water, add the washed raisins, vegetable oil, cinnamon and apples, cut into slices (without skin and seeds). Close the saucepan tightly with a lid and simmer the contents over low heat for 10-12 minutes.

Serve the rice porridge hot.

Desserts and drinks

Apple mass

Bake 3 apples, rub through a sieve, mix with a quarter glass of sugar, boil until thick, cool.

Prune jelly

Wash prunes, remove seeds, pour boiling water in an enamel bowl and leave overnight. In the morning, drain the infusion, add gelatin prepared according to the instructions on the package, pour it into a mold and place in the cold. Put the finished jelly on dessert plates, garnish with prunes, cut into slices with lemon and orange.

Snowballs with fruit gravy

1/2 egg white, 25 g sugar, 50 g strawberries, 5 g potato flour, 100 g water, vanilla or vanilla to taste.

Beat the protein into a thick foam and gradually, continuing to beat, add 15 g of sugar and vanilla. Put the whipped egg whites into a deep bowl with barely boiling water. After 2-3 minutes turn the snowballs over and cover with a lid; let stand for 5 minutes, remove with a slotted spoon on a sieve and, when the water drains, put snowballs on a dish, pour over them with strawberry jelly made from strawberries, flour and 10 g of sugar.

Mashed compote from dried fruits

1.5 tbsp. water, 40 g dry fruits, 20 g sugar, anise or star anise - to taste.

Sort dried fruits, rinse in water and cook for 15–20 minutes. Throw the boiled fruit in a colander, mince it, put it back in the broth, add sugar and bring to a boil.

Black elderberry kissel with pies

For 75 g of dried elderberries 120 g of sugar, 45 g of potato starch, 1 g of citric acid, 1 liter of water.

Pour elderberries with hot water and cook for 10-15 minutes. Drain the broth, mash the remaining berries, add water and cook for another 5 - 10 minutes. Combine both broths, add granulated sugar, citric acid, starch diluted in water and cook until tender.

Diet with intolerance to chicken meat and eggs

It should be noted that this is a rather strict diet, because eggs are included in most ready-made cakes, pastries and other sweets, as well as in many ready-made bakery products, especially rich ones. Store cutlets also usually contain eggs.

It's not uncommon for eggs to be found in custard, mayonnaise, ready-made pie dough, marshmallows, sherbet, donuts, waffles, cookies, and even pasta! Therefore, before buying a product, carefully study its composition!

Can:

Soups - almost any (except chicken), just not too rich;

Meat of all sorts, fish, ham, kidneys, liver, mushrooms, sausage and canned meat, not containing eggs and their components;

Potatoes, rice, cabbage, pasta that do not contain eggs (unfortunately, they are rarely found on the shelves);

Vegetables and cereals - almost any;

Nuts and legumes;

Bakery products made from uncomfortable wheat and rye bread, crispy rye and wheat bread; homemade cakes that do not contain eggs and egg powder;

Dry biscuits (biscuits, crackers);

Lean egg-free mayonnaise;

Fats - butter, margarine, cream, vegetable oil, salad dressings made from vegetable oil and vinegar, bacon, lean mayonnaise that does not contain eggs and their components;

Any milk and dairy products;

Other products: salt, sugar, honey, molasses, preserves, confitures, marmalade, hard caramel, corn syrup caramel;

Drinks: water, tea, coffee, carbonated drinks, any fruit and vegetable juices.

It is forbidden: bird eggs and products containing them (egg powder, egg albumin), egg dishes, mayonnaise, ready-made muffins, pancakes, toasts, toasts, cakes, donuts and other confectionery and pastry bakery products, cocoa and milkshakes containing eggs, alcoholic and soft drinks with eggs.

In addition to the eggs themselves, egg powder, dried egg mass and egg albumin should not be eaten. Often, an intolerance to chicken eggs is combined with an intolerance to chicken meat. At the same time, chicken cannot be eaten in any form: neither fried, nor baked, nor boiled, nor grilled chicken.

Salads and snacks

Sweet salad

50 g pumpkin, 50 g melon, 50 g apples, 1/4 lemon, 20 g honey.

Grate the peeled pumpkin on a coarse grater and mix with honey. Cut the melon, apples and part of the lemon into thin small slices and place them in a salad bowl with the pumpkin. Put thin lemon slices around the salad.

Carrot and apple salad

75 g carrots, 75 g apples, 25 g walnuts, 25 g honey, 10 g parsley.

Grate the carrots on a coarse grater, and chop the apples; Mix everything with honey, put in a salad bowl, garnish with parsley leaves and sprinkle with toasted chopped nuts.

Sardine vinaigrette

3 fresh sardines, 2 onions, 3 potatoes, 1-2 carrots, 2 pickles, 1 beetroot, 2 tbsp. l. sauerkraut, 4 tbsp. l. vegetable oil, parsley and dill, salt to taste.

Wash the fish, gut, remove the tail and head, peel, boil in salted water, cool, separate the flesh from the bones and cut into small pieces. Peel the onion, wash, cut into rings and pour over boiling water. Wash the potatoes, boil in their uniforms, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate. Wash carrots, boil, cool, peel and cut into small cubes or strips. Cut the cucumbers into thin strips or slices. Rinse the cabbage lightly, discard in a colander. Mix everything, salt, season with vegetable oil.

Sprinkle the finished vinaigrette with finely chopped parsley and dill before serving.

First meal

Cabbage soup "lazy"

1 liter of broth, half a head of fresh cabbage, 3 potatoes, 1 tbsp. l. wheat flour, 1 tsp. butter, 2-3 tbsp. l. sour cream, salt.

Put finely chopped cabbage and chopped potatoes in boiling broth. When the vegetables are cooked, add the flour fried in butter and season with sour cream.

Lazy cabbage soup with mushrooms

100 g dried mushrooms, 250 g fresh cabbage, 300 g potatoes, 1 parsley root, 1 carrot, 1 tbsp. l. tomato puree or 4 fresh tomatoes, 4 tablespoons each l. butter and sour cream, salt, herbs.

Rinse dried porcini mushrooms, soak in water and cook until tender. Pour the broth into a saucepan, bring to a boil, cut the mushrooms into strips. Put carrots, parsley and onions cut into strips into the boiling mushroom broth, let it boil, add chopped fresh cabbage, potatoes cut into cubes and boil for 10-15 minutes. Put boiled and chopped mushrooms, toasted and diluted with water wheat flour, sliced ​​fresh tomato, salt, add bay leaves, dill and parsley and let it simmer for 10-15 minutes.

Before serving, add a spoonful of sour cream and parsley and dill to the plates.

Cold beetroot

150 g of beets, 50 g of sour cream, 10 g of sugar, 75 g of cucumbers, 10 g of lettuce, 15 g of green onions, 5 g of parsley and dill, citric acid to taste, 300 g of beet broth.

Wash the beets, cook in water until tender, adding citric acid, then cool, peel the beets and strain the broth. Chop the beets and combine with the broth, add sugar, chopped lettuce and onions, as well as finely chopped cucumbers and season with sour cream. Sprinkle chopped herbs on the beetroot before serving. You can also add diced boiled potatoes and peeled fresh apples to the beetroot.

Vegetarian pureed borscht

50 g of carrots, cauliflower and white cabbage, potatoes, 100 g of beets, 10 g of sour cream, 5 g of butter, 1 tbsp. l. tomato juice.

Peeled carrots, parsley, cauliflower and white cabbage, rinse the potatoes in cold water, put them in boiling water and cook until tender over low heat, then strain the broth. Pass the prepared vegetables through a meat grinder or wipe through a colander, add separately cooked beets to them. Put the grated vegetables into the prepared broth, add tomato juice, stir and bring to a boil, add butter. Add sour cream before serving.

Peasant soup with cereals

160 g of fresh cabbage, 80 g of potatoes, 40 g of cereals (pearl barley, rice, oat, barley, wheat) or millet, 35 g of Hercules oatmeal, 30 g of turnips, 20 g of carrots, 10 g of parsley (root), 40 g of onions, 20 g of tomato paste or 40 g of fresh tomatoes, 750 - 800 g of broth or water, sour cream.

Boil well-washed pearl barley, barley, oatmeal, wheat grits until half cooked, then put in boiling broth or water, add cabbage, chopped with checkers, potatoes and cook until tender. 15 minutes before the end of cooking, add pre-sautéed vegetables and tomatoes or tomato paste.

Rice groats and millet are placed in the soup along with vegetables, after washing in water, oat flakes "Hercules" - 15–20 minutes before the end of cooking the soup. Soup can be cooked without tomato paste and tomatoes.

Serve with sour cream.

Kohlrabi chowder

3 medium kohlrabi, 1 carrot, 1 onion, 1 liter of water, 3 tbsp. l. sour cream, salt.

Kohlrabi and carrots, peel, rinse and grate. Peel the onion and cut into half rings. Put prepared vegetables in a saucepan, pour hot water, bring to a boil, cook for 5 minutes and insist without heating with the lid closed for 10-12 minutes.

Season with sour cream before serving.

Cauliflower broth stew

2 tbsp. chopped cauliflower, 1.5 liters of water, 2 medium potatoes, 1 onion, 3 tbsp. l. sour cream, salt.

Finely chop the cabbage inflorescences, chop the leaves into strips, and grate the stump on a coarse grater. Peel and cut potatoes into slices, onions into half rings. Place the vegetables in a saucepan, add hot water, bring to a boil, cook for 5–6 minutes and leave for 5–10 minutes.

Add sour cream and salt to the prepared soup.

Milk soup with pumpkin and semolina

350 g milk, 100 g pumpkin, 25 g semolina, 15 g sugar, 10 g butter, 100 g water.

Peel the pumpkin, cut into small pieces and simmer with water until tender, then rub through a sieve along with the liquid. Simultaneously boil milk, boil semolina in it, cook for 10 minutes, combine with mashed pumpkin and add sugar.

Serve with butter.

Blueberry rice soup

40 g dry blueberries, 30 g rice, 15 g sugar, 1/10 lemon, 50 g white bread, 750 g water.

Wash the blueberries, pour 350 g of water, boil for 10-15 minutes and then leave on the edge of the stove for 30 minutes; then strain, add sugar and lemon juice and chill. Boil the rice in the remaining water, rub it twice with the liquid through a sieve and combine with the blueberry infusion; serve to 1 table with white bread croutons, cut into thin slices and dried in the oven. The soup should be at room temperature.

Second courses

Baked pumpkin

Wash and peel the pumpkin, cut into slices, bake in the oven, then place in a pan greased with margarine. Put 2-3 cups of tomato on top of each slice of pumpkin, sprinkle with grated cheese and bake in the oven.

Pumpkin in its own juice

Peel the pumpkin slices and cut into 1–1.5 cm cubes. Pour everything into a saucepan for stewing, add a little water (the water should cover the bottom of the pan by 3–5 mm). Cover the saucepan tightly and simmer over medium heat. When the water boils intensely, reduce heat and cook for 20-30 minutes, periodically checking readiness. The finished pumpkin becomes translucent and completely soft.

You can pour sour cream over it and add parsley and dill, and drizzle with lemon juice.

Cauliflower puree

100 g cauliflower, FROM teaspoon butter or vegetable oil, 30 g of milk.

Peel the cauliflower, remove the green leaves, cut into small pieces and rinse well. Then pour a small amount of boiling water, close the lid and simmer over low heat until cooked and the water completely boils away. While hot, rub through a sieve, add hot milk, salt and boil again for 1-2 minutes.

Add butter or vegetable oil to the finished puree.

Mixed vegetables puree

60 g carrots, 60 g cauliflower, 30 g green peas, 35 g beans, 60 g milk, 25 g butter, 5 g sugar.

Stew carrots with a little milk; boil the rest of the vegetables, combine with carrots, pass through a frequent grinder and dilute with hot milk and 10 g of melted butter; then beat the resulting mass, add sugar and serve with butter (a piece).

Boiled potatoes with cream

1 kg of potatoes, salt, nutmeg color, 120 g of cream, 80 g of butter.

Cut the peeled potatoes into quarters, cook with spices in salted water almost until tender, drain the water, pour the cream over the potatoes, add butter and cook a little more.

Cabbage rolls with vegetables

250 g cabbage, 100 g meat, 20 g rice, 30 g carrots, 5 g parsley, 30 g rutabagas, 5 g flour, 30 g sour cream, 10 g butter, 75 g vegetable broth.

Boil the cabbage head (without the stalk) in salted water until half cooked, disassemble into separate leaves and cut the stem from each leaf. After that, cut the carrots and rutabagas into small cubes and simmer with butter in a little water. Boil the meat, mince it, combine with stewed vegetables, boiled crumbly rice and chopped herbs, mix well and, dividing into 2-3 parts, wrap in cabbage leaves, put in a saucepan, pour over with sour cream sauce and bake.

To prepare sour cream sauce, mix flour with sour cream and pour this mixture into boiling vegetable broth; let it boil for 5 minutes, strain, add 5 g butter (in a piece) and mix well.

French polka dots

300 g green peas, 8 onions, 120 g butter, 8 g flour, salt, sugar, parsley.

Peel, chop, and sauté the leeks in half the butter, add a little water and peas, simmer for 10 minutes, then add flour and stir gently. At the end of stewing, add salt, sugar and boil everything over low heat. Sprinkle with finely chopped parsley and add oil.

Serve hot in the same bowl.

Tenderloin slices with vegetables

150 g tenderloin, 15 g butter, 75 g tomatoes, 25 g green onions, 25 g sour cream, 200 g cauliflower, 5 g parsley.

Peel the meat from fat and tendons, cut across the fibers into 3 pieces, lightly beat off with a hoe and fry in very hot oil. Simultaneously boil the cabbage, and fry the tomatoes, cut into slices, and finely chopped onions in oil, add sour cream and boil for 5 minutes; then pour this sauce over the meat and sprinkle with chopped herbs.

Serve the meat along with the cabbage, drizzled with oil.

Boiled meat steak

150 g of meat (tenderloin), 25 g of butter, 50 g of onion.

Peel the meat from tendons and partly from fat, lightly beat off with a hoe and give it the shape of a pancake. Grease the bottom of the pan with oil, put the meat, fill it halfway with water, close the lid and boil for 5-7 minutes, then remove the meat, let it dry slightly and fry in oil on both sides. Cut the peeled onions into slices, disassemble into rings, boil in water until half cooked, put on a sieve and let dry, and then fry in oil, cover the steak with fried onions and serve.

For a side dish, give fried potatoes or zucchini, pumpkin, white cabbage or cauliflower, salad.

Millet porridge with fruit and honey

50 g millet, 30 g prunes, 20 g dried apricots, 20 g raisins, 100 g milk, 20 g butter, 5 g sugar, 30 g honey.

Pour well washed millet into boiling milk, add sugar and 10 g of butter and cook until thickened; then add the washed fruit, stir, close the lid tightly and put in a cool oven or on the stove for 2-3 hours. Serve with butter. Serve honey separately.

Buckwheat porridge with cauliflower and milk

200 g cauliflower, 1 tbsp. buckwheat groats, 2 tbsp. l. butter, 0.5 liters of milk or water.

Rinse the cauliflower, chop finely and lay in a layer on the bottom of the dish. Put washed buckwheat on top, pour in milk, add salt, bring everything to a boil, cook for 5–6 minutes, close the pan with a lid, cover with a towel and leave without heating for 10–15 minutes. Serve with butter.

Buckwheat

3 tbsp. ground buckwheat, 2 tbsp. water, 3 tsp. dry yeast, oil.

Buckwheat is a pancake made from buckwheat flour. If there is no buckwheat flour, it can be obtained, albeit a coarser one, by grinding the cereals in a coffee hand mill or a pepper mill, or by replacing it with a baby food mixture with buckwheat.

Take ground buckwheat, milk or water in which dry yeast is dissolved, and knead the dough, add a piece of melted butter (to taste), beat with a wooden spoon or spatula. Now you should wait for a while until the dough rises, and then bake the pancakes in a preheated, oiled frying pan.

Semolina porridge with apples

250 g apples, 0.5 tbsp. semolina, 1 liter of milk, and 3 tsp. butter, 0.5 tsp. sugar, 0.25 tsp. salt, a pinch of ground cinnamon.

Pour semolina, salt into boiling milk and cook, stirring occasionally, for 8 - 10 minutes.

Then put the butter and finely chopped apples. Serve porridge, sprinkle with cinnamon and sugar.

Corn porridge with raisins

1 tbsp. corn grits, 1-1.5 tbsp. water, 1 tbsp. milk, 1 tbsp. l. butter, 0.5 tbsp. raisins, salt, sugar.

Rinse the corn grits in several waters, pour into a saucepan, add a mixture of water and milk and bring to a boil. Salt the porridge, add sugar, raisins and butter.

Cover the pan with a lid and cook the porridge over low heat until cooked.

Oatmeal porridge with jam

75 g oatmeal, 5 g sugar, 150 g milk, 5 g butter, 30 g jam, 100 g water.

Pour cereals into boiling milk with water, add sugar and salt, cover and simmer for 1.5-2 hours at low boil, stirring occasionally. Before serving, put butter in the porridge, stir and pour the jam on top.

Rice pilaf with fruits and vegetables

50 g rice, 15 g raisins, 25 g prunes, 30 g carrots, 40 g cauliflower, 15 g butter, 100 g water.

Sort the rice, rinse and pour into boiling water; adding butter and sugar, bring to a boil and cook until tender in a water bath. Put the finished rice in a pan, mix with washed raisins, prunes, stewed carrots and boiled cauliflower, put everything in a saucepan, cover, cover and simmer for at least 1 hour.

Sour cream pies

2 cups of good, not very sour sour cream, 4 tbsp. flour, salt.

Pour two glasses of good fresh sour cream into a wide deep bowl, add a little four glasses of flour, rubbing well so that the flour is completely combined with the sour cream and you get a dough. Salt, grind again and then put the dough on the table, divide it into small pieces in the form of small buns. Let them rest for 5 minutes, then run a rolling pin over each bun and lightly press down. Place any minced meat, close and pinch on top, put the pies on a greased baking sheet and put in a very hot oven for 15 minutes.

These pies are served with soups, cabbage soup, borscht.

Cabbage rolls with fruit

150 g cabbage, 100 g apples, 50 g apricots, 30 g raisins, 20 g spinach, 20 g butter, 30 g sour cream.

Cut a stalk from a dense head of cabbage and cook the head until half cooked, put it on a sieve, let the water drain, and then disassemble the cabbage into separate sheets. Cut off the thickened stems from each leaf, and lay the sheets on the board. Simultaneously chop the spinach, put in a saucepan, pour in a little water, add washed raisins and 5 g of oil and simmer for 5 minutes; then combine all this with chopped apricots and apples, put on cabbage leaves, wrap them in the form of an envelope and fry on both sides in oil.

Serve cabbage rolls with sour cream.