Chances are that, everyone knows someone with a food allergy. Having an allergy to a food can make decisions about what to eat challenging. Furthermore, it does not seem like there are many alternatives for people with allergies to enjoy. Simply because someone has an allergy, does not mean they need to eat bland food or restrict themselves from tasty recipes. More knowledge about allergies needs to be publicized in order for people to understand what is happening to the body. Moreover, foods should be produced in allergy free facilities, allowing more options to enjoy for one with an allergy. Lastly, more substitutions should be learned and adding into a daily lifestyle, not only for the allergic but for restaurants as well. Some substitutions
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Gluten is used as a thickening agent and works effectively without changing the taste of the food. In recent years, a spike of gluten allergies (or
4
mild intolerances) appeared resulting in the demand of gluten free foods. The Weston A.
Price Foundation posted an article saying, “ The market for gluten-free foods and beverages is booming, with a compound annual growth rate of 28 percent from 2004 to
2008” (Daniel K., 2010, para.4). Today, gluten free products are even more common; big brand grocery stores will carry gluten free bread, pasta, beer and baked goods. To replace the gluten, products will often be made with rice and/or corn. Substitutes for regular flour may include rice flour, oat flour or almond meal. A replacement for bread can be lettuce wraps, cauliflower patties, corn tortillas or rice cakes. Living with celiacs disease may initially be a shock and involve immediate transformation, but it is far from impossible, especially with all of today’s advancements for catering to gluten free foods.
One food that is harder to find replacements for is eggs. Egg allergies can vary in severity. Some people are allergic to eggs served on their own; however, they are still capable of eating eggs used in baked goods
Gluten is used as a thickening agent and works effectively without changing the taste of the food. In recent years, a spike of gluten allergies (or
4
mild intolerances) appeared resulting in the demand of gluten free foods. The Weston A.
Price Foundation posted an article saying, “ The market for gluten-free foods and beverages is booming, with a compound annual growth rate of 28 percent from 2004 to
2008” (Daniel K., 2010, para.4). Today, gluten free products are even more common; big brand grocery stores will carry gluten free bread, pasta, beer and baked goods. To replace the gluten, products will often be made with rice and/or corn. Substitutes for regular flour may include rice flour, oat flour or almond meal. A replacement for bread can be lettuce wraps, cauliflower patties, corn tortillas or rice cakes. Living with celiacs disease may initially be a shock and involve immediate transformation, but it is far from impossible, especially with all of today’s advancements for catering to gluten free foods.
One food that is harder to find replacements for is eggs. Egg allergies can vary in severity. Some people are allergic to eggs served on their own; however, they are still capable of eating eggs used in baked goods