Allergy foods list

From my allergy booklet

Food most likely to cause a reaction

Cereals and Grains
Breads, breakfast cereals, barley, wheat and rye flours and products made from these. i.e biscuits, cakes, pastries, triticale

Egg and related foods
Eggs, scrambled eggs, quiche

Fruit and vegetables
bananas, grapefruit, kiwifruit, lemons, limes, mandarins, mushrooms, onions, oranges, strawberries and other berries including their flavourings e.g toppings, tomatoes.

Meat fish and protein foods
fish and shell fish, all types nuts and seeds and their products - all types including cashews, hazelnuts, brazil nuts, almonds, walnuts, sesame seeds, poppy seed, sunflower seeds, tahini, hummus, nut butter, marzipan peanuts and peanut products.

Milk and diary
Cow's milk and all milk products, goats milk and goats milk products, lactoacidophilus products, sheeps milk and sheep milk products, soy milk and soy milk products.

Other
carob, chocolate, gelatin, herbs, honey, jam, jelly, junket, rennet, spices, stock cubes, yeast extract.

Food colours
artificial: 102,107,110, 122-129, 133, 142, 151, 155
natural: 160b
flavour enhancers, hydrolysed vegetable protein (HVP), monosodium glutamate 621, textured vegetable protein (TVP)

Preservatives
Anti-oxidants 310-321
benzoates 210-218
nitrates 249-252
nitrites 249-252
propionates 280-283
sorbates 200-203
sulphites 220-228



Foods least likely to cause a reaction

Cereals
ground rice, rice, rice cereal (plain unmalted), plain rice cakes, plain rice crackers, rice flour, rice pasta (egg free)

Fruits and vegetables
Apple, pear, potato, pumpkin, sweet potato (kumura), zuchinni (courgette)

Milk and Diary
Breast milk (rarely allergies can be passed through breastmilk and mothers diet may need modification)

Other cooking aids
Bicarbonate of soda, refined oils such as olive, canola, safflower, sunflower. Glucose, golder syrup, maize cornflour, milk free margarine, rice syrup (pure), sugar, wheat free baking powder, yeast (bakers/dried)


Basically the booklet says to introduce low allergy ones first and then anything not on the high allergy list and leave all the stuff on high allergy list until 12+months. But that is only neccessary if you think the baby is likely to have allergies, otherwise you can just follow the plunket guidelines for the ages to introduce each new food, it also says about introducing one food at a time so any reaction can be quickly traced and to start with a small amount of a new food and gradually increase each day if there are no symptoms

I'll add:

160b & sulphites 220-228 trigger asthma

Apple is sometimes not tolerated as well

Lamb is the least reactive meat to start out on.

Beware of milk free margs...they contain preservatives.

You can use this instead:

For baking you may need to decrease the amount of water in the in the recipe.

1 cup canola oil (or other failsafe oil)
1 teaspoon liquid lecithin
1 cup cold water
Salt to taste

Directions:
1. Pour a little of the water into a blender, then add oil and the
lecithin.
2. Blend on high speed briefly while adding the rest of the water.
3. Store in the refrigerator and use within 2-3 weeks.
4. Variation for a very rich cream substitute: add 1 tbsp of maple
syrup and 2 tsp carob powder.

If you cannot get liquid lecithin, it can be purchased on line from Biomed Cafe in Australia, www.biomedcafe.com.au

Oh & Potato is not good for some reflux babies too.

Hmmm might try that Marisa. I have to get a oil spray pump.

Sunfield Canola is additive & preservative free. Some children who react to brans will react to rice bran.