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From: Unique Article Wizard <donotreply@uberarticles.com>
Date: 2010/5/22
Subject: Discover The Many Benefits Of Allergy Free Foods
To: bycomic01@gmail.com
From: Unique Article Wizard <donotreply@uberarticles.com>
Date: 2010/5/22
Subject: Discover The Many Benefits Of Allergy Free Foods
To: bycomic01@gmail.com
By Chris Channing
Having a food allergy brings with it the knowledge of how critical it is to avoid the food or foods that one has an allergic reaction to. In just a matter of minutes after consuming a food allergen, a life-endangering reaction can take place. Allergens in foodstuffs are not always obvious, and therefore not always easy to avoid. Enjoying the benefits of allergy free foods means knowing for certain that there will be no surprises in the foods you eat.
It is estimated that two percent of adults and from four to eight percent of children suffer from food allergies. Also, the number of younger people who have them seems to be increasing. Approximately 30,000 Americans each year are taken to hospital emergency rooms because of severe food allergy reactions. So, it is very important to closely manage this condition, and the best defense is avoidance of the substance that causes an allergic reaction.
An allergic reaction to food will usually take place within an hour of eating it, and sometimes in only minutes. An itching in the mouth or elsewhere is one of the milder symptoms, but reactions can be very serious, as in anaphylactic shock, and even fatal if not treated soon enough. Unfortunately, while some food allergies can be outgrown, there is no way to cure them.
Approximately 90 percent of all food allergies are caused by eight foods. These are fish, shellfish, wheat, soy, egg, milk, tree nuts and peanuts. Obviously, one can fairly easily avoid some of them, such as shellfish or fish. Others, however, being included as ingredients in other products, are less obvious. Wheat, egg, milk and soy are used widely in many different products. Even foods such as chocolate candy and Asian condiments may include peanuts, a major allergen for many.
An important United States law was passed in 2004, known as FALCPA. This act required food companies to clearly state on their labels if the product includes any of the 8 major allergy-causing substances. However, the law did not require the manufacturers to include information regarding possible cross-contamination of foods processed by equipment used for several different types of foods, perhaps including known allergens.
Cross-contamination statements have been included voluntarily on labels by some food processors. But, there remains some potential risk when purchasing foods that are made for consumers in general, without regard to allergies. For some people, only a tiny amount of a substance is necessary for a very serious reaction to occur. Products made specially for those with food allergies are more likely to be safe to eat.
Of course, it is always possible to contact a food manufacturer about the possibility of cross-contact with allergens in a specific process, or with respect to whether a particular substance is included in a product. However, when a company focuses specifically on producing products that are free of allergens and cross-contamination, there is a higher level of assurance concerning food safety. The benefits of allergy free foods include the knowledge that you and your loved ones with food allergies are at less risk for unexpected allergic problems.
It is estimated that two percent of adults and from four to eight percent of children suffer from food allergies. Also, the number of younger people who have them seems to be increasing. Approximately 30,000 Americans each year are taken to hospital emergency rooms because of severe food allergy reactions. So, it is very important to closely manage this condition, and the best defense is avoidance of the substance that causes an allergic reaction.
An allergic reaction to food will usually take place within an hour of eating it, and sometimes in only minutes. An itching in the mouth or elsewhere is one of the milder symptoms, but reactions can be very serious, as in anaphylactic shock, and even fatal if not treated soon enough. Unfortunately, while some food allergies can be outgrown, there is no way to cure them.
Approximately 90 percent of all food allergies are caused by eight foods. These are fish, shellfish, wheat, soy, egg, milk, tree nuts and peanuts. Obviously, one can fairly easily avoid some of them, such as shellfish or fish. Others, however, being included as ingredients in other products, are less obvious. Wheat, egg, milk and soy are used widely in many different products. Even foods such as chocolate candy and Asian condiments may include peanuts, a major allergen for many.
An important United States law was passed in 2004, known as FALCPA. This act required food companies to clearly state on their labels if the product includes any of the 8 major allergy-causing substances. However, the law did not require the manufacturers to include information regarding possible cross-contamination of foods processed by equipment used for several different types of foods, perhaps including known allergens.
Cross-contamination statements have been included voluntarily on labels by some food processors. But, there remains some potential risk when purchasing foods that are made for consumers in general, without regard to allergies. For some people, only a tiny amount of a substance is necessary for a very serious reaction to occur. Products made specially for those with food allergies are more likely to be safe to eat.
Of course, it is always possible to contact a food manufacturer about the possibility of cross-contact with allergens in a specific process, or with respect to whether a particular substance is included in a product. However, when a company focuses specifically on producing products that are free of allergens and cross-contamination, there is a higher level of assurance concerning food safety. The benefits of allergy free foods include the knowledge that you and your loved ones with food allergies are at less risk for unexpected allergic problems.
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