Type of Food Allergy Cross Reaction
|Type of Food Allergy Cross Reaction|
|Fruits||Birch, alder, elm, and hazel||Grass||Mugwort||Peanut||Ragweed||Latex|
|Capsicum (green pepper)||X||X|
|Herbs and Spices|
|Pepper (black, white, and green)||X||X|
|Tree nuts and seeds|
Raw and fresh fruits and vegetables tend to be what causes the allergic reaction. Whereas, when you cook, fruits and vegetables it may not bother you at all. But if you know you are allergic, do this carefully as some occasions you can still be allergic. Cooking changes the chemicals in food. Eating fresh, steamed or baked is always healthier and helps retain the vitamins and nutrients where boiling causes them to be lost. You may be allergic to say tomatoes, but if they are processed and canned, you may be able to eat tomato paste or even ketchup. If you think you could be allergic to something, you might not be without proper testing. Say as with the tomato, if you can eat it made other ways, but not raw, then maybe you a have another issue, like mold spores. If you can drink orange juice, but not oranges, you could have a grass allergy. Sad thing is there are so many symptoms that turn out can be multiple issues you really can’t be sure anymore.
Nuts and Celery, however, pose an equal threat of cross reactivity whether cooked or raw. These two items never change or break down and if you are allergic, you will always be allergic no matter what.
Reactions towards spices and herbs are rare.
Ragweed is the number one cause of seasonal allergic rhinitis in the United States in the fall. The pollination of ragweed lasts six to eight weeks, and in many areas, ragweed pollen levels peak around mid-September. According to Heal with food.
While anyone can develop an allergy to ragweed pollen, people whose parents are allergic to ragweed are more likely to develop sensitivities to this weed. Also, those who are allergic to another type of plant pollen and those who have allergies to mold, dust, or animal dander have an increased risk. This day and age, as it was described by an allergist, all the junk that is put in food, makes us what we are, and over time it becomes part of our genetic makeup and we pass it on to our children, who pass it to theirs and so on. Which is why each generation is getting worse and worse with allergens, things become hereditary and over time gets passed on.
Mugwort pollen season which runs from late summer to fall.
A few people with pollen allergy may experience symptoms when eating or drinking something containing pollen. Honey, chamomile tea, and some health food products and herbal medicine such as propolis may contain pollen. Pollen in foods is not declared on the label so there is no way to know. Also it’s been said that buying local honey could help reduce some pollen allergies, but it has to be local like a farmers market, not bought at a grocery store. Just like getting the flu shots, your body gets introduced to a small portion of the flu and your body is supposed to get used to it and ward off the real flu as with local honey it will have pollen from where the bees collected in it and is supposed to help build your immune system. But with honey you have to be careful if you have candida or a yeast allergy because of the natural high sugar content.
For a mold allergy you want to also avoid foods that are more likely to contain mold or other fungi, such as mushrooms and yeast. Common culprits include:
- Vinegar and foods containing vinegar
- Sour cream, sour milk, and buttermilk
- Meat or fish
- Breads and other food made with yeast
- Jarred jams and jellies
- Pickled and smoked meats and fish
- Dried fruits such as dates, prunes, figs, and raisins
- Soy sauce
- Hot dogs, sausages
- Canned juices
- Leftovers that are more than 3 or 4 days old
- CITRIC ACID
Nowadays with so much that is processed there is even more dangers for allergens. Things that don’t have to be put on labels or that are in small enough quantities that they don’t have to. Allergens that could still hurt someone with that aren’t supposed to eat it not knowing. Internet is full of misinformation it is hard to find the truth about things. I added citric acid to this list and bold it to point it out, in our food it is a man-made product, yes it has to be declared on the labels, but it doesn’t have to state that there really isn’t any REAL citric acid in it. They say that man-made grown mold on various types of cheap sugar to create a chemical that is close. Citric acid is in almost everything that is processed. It’s hard to find anything that doesn’t have it because it is a preservative to make it last longer. Well for some of us, it does more harm than just preserve food. That is why it is important to research and not just settle for the first site you find, take notes, and compare.
There are a lot of people with latex allergy and can experience symptoms when they eat foods that cause a cross reaction. Sometimes the can eat one or all of these foods and be just fine, sometimes one or more of these foods together can cause a reaction. The most commonly reported cross-reactive foods are listed on the chart above.
A shellfish allergy is NOT the same as a fish allergy
|Cod||Tuna, Mackerel, Herring, Plaice, Sole, Bass, Eel|
|Tuna||Cod, Trout, Salmon|
|Salmon||Sardine, Mackerel, Tuna|
|Prawns||Lobster, Crayfish, Crab|
|Shellfish||Cockroach, House dust mite, Snails|
|Mackerel||Anchovy, Cod, Salmon, Herring, Sardine, Plaice|
Please feel free to let me know what other things you may know that could cause a cross reaction or if you have a specific allergy you would like to have me write about. I am doing some of the ones that I have just because I had a very hard time finding things about them and read blog comments from people looking for answers too.