Wine is definitely a popular drink in almost countries around the world. It is commonly a part of celebrations and occasions. But how will you celebrate and enjoy such parties if such allergies are bothering you?

There are those people who suffer from wine allergies which keep them from enjoying this amazing drink. Wine allergies have rare cases as compared to other cases of food allergies. But like any other food allergies, if not given enough attention, may lead to life-threatening effects. People experiencing wine allergies can have extremely mild or very acute symptoms.

It is possible to have a wine allergy without you being aware of it due to the symptoms you experience. For instance, after having a sip of wine, you may feel like nauseating or severe rashes suddenly appear in your body. In case you have neither experience these symptoms immediately, you will not be able to relate one from another. Several other symptoms may include headaches, irritation in the eyes, or hives and there are chances of wine causing an attack of asthma as well.

What causes wine allergies?

It is hard to determine what exactly causes wine allergy. Ingredients used in manufacturing wines are in various numbers; thus, determining which one is causing the allergy to the individual can be complicated. There are also additives and preservatives that are included in the process of making wine that should be taken into consideration. Some of the ingredients present in wines are brewers –yeast, corn, eggs, grapes, molds, and sulfites.

Most of the time, people suspect alcohol to be the cause of the allergic reactions they experience when they consume wines. But there are many other ingredients of wine that are likely culprits in this type of allergic reaction.

The production of wine undergoes complex processes. There are ways of producing the wine itself and ways of preserving it. In both processes, many additives and chemicals are added to it. In case of wine allergies, red wine is responsible for most of them. Red wines have a variety of ingredients in comparison to white wines like histamines that can produce scratchy, runny eyes and sneezing.

Sulfur dioxide, a common element found on growing plants like grapes is naturally found in wines. This compound is added by winemakers to prevent organisms from growing in the wine. It also slows down the growth of yeast to keep the wine from turning into vinegar. This ingredient may be the cause of wine allergies for many.

How to diagnose wine allergies?

A patient can go through a skin-prick test to find out exactly which component is causing the wine allergies. If there is no reaction to any of the ingredients, the patient may probably suffering from wine intolerance, not wine allergies. With diagnoses of intolerance, further steps can be done to learn how to eliminate that ingredient from your diet.

How to prevent and treat wine allergies?

Like any other prevention and treatment for allergies, avoidance of the offending food is the best. Focusing on the contents of the food will likely keep you from getting allergic reactions.

When you recognize which ingredient present in wine makes you allergic but still you want to enjoy a glass of it, then it is time for you to find wines that you can consume safely. Fortunately, there are already alternatives available for people who are allergic to wine. Organic wines can be a way of enjoying a favorite beverage and this time – allergy-free wines!

Determining what ingredients can cause wine allergies as well as the possible ways to avoid these offenders can enable people to enjoy a glass of wine occasionally. You may now have a refreshing sip of it. Indulge!

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Peanuts are simply a cheap source of dietary protein but a fatal source of serious allergy. We commonly eat peanuts as peanut butter used as a sandwich spread, as something we eat while watching movies or TV programs, waiting for someone, or when we cannot do of anything and want to cut boredom and relieve some stresses.

Since the protein from the peanuts is the same as nuts, people who are allergic to peanuts are also experiencing some allergic reactions adversely to almonds, macadamias, walnuts, cashews and pistachios.

Studies show that there has been a sharp increase in peanut allergies over the last 5-10 years, particularly in children, not only in the US but in Australia and also in United Kingdom. With such findings and output, this case is really a serious one that has to be acted upon and accordingly. Truly, this should not be taken for granted so we need to adhere to this – paying much attention to prevent it from happening.

Needless to say, we, chefs must be aware of this issue since our primary concerns are the health and welfare of our customers – who simply love to eat and eat. When we learn more about this peanut allergy, we would then become more vigilant and attentive to work it out – continuing our struggle to refrain from such allergic reactions.

Allergies have different forms and symptoms. It all depends on the person and how his body reacts to it at different times. Some reactions are severe that usually affect the whole body. However, there are reactions that are mild, which can be treated immediately.

People who are allergic to nuts also have to avoid foods which might contain traces of peanuts. It is important that you are aware of these labeled foods so that you can also avoid serving them. Food items below, used as an ingredient, indicate that they are not certainly peanut-free:

• Peanut starch, peanut oil, peanut flour, and peanut butter

• Mixed nuts, beer nuts and ground nuts

• Rachis, Gianduja, and Mandalona

We tried our best to satisfy our customers with the food we cook. Yet, we must also be familiar with the highest-risk foods that usually contain peanuts, for instance, baked goods like muffins, cookies, and breads; ice cream, candies, sauces and Mediterranean and Asian dishes, which may contain ingredients that have contents and amounts of peanuts. Also, baking mixes, soups, nougats, chili, chocolates, pesto, crackers, cereals, and egg rolls may also have peanuts.

I know that we do not want to risk the health and condition of our customers because of being exposed to this peanut allergy, right? We better read off and snoop to the following to avoid the abovementioned foods to be served.

• Extra precaution. Be noted that safety of the customers is the highest priority. Serve them food that best fits their specifications, if any. It is a part of the chefs’ duties to always consider the preferences of the clients. Remember that food allergies can be fatal.

• Alertness. Who else but chefs know the very four corners of the workplace called kitchen. You should be able to identify all the ingredients included in the menu. Upon the request of the customers, be attentive and observant to it. Inform the person responsible for preparing and cooking the food. Again, we value much of the health of the people eating, satisfaction only follows.

• Updates. Just like what you are doing now, keep on reading articles and news about food allergies because it gives a lot of information that can really be helpful to our jobs. It relays new and innovative ideas in making your cooking easy, fun, yummy and safe. Moreover, customers are very vocal in terms of making blogs and essays about their experiences and suggestions in dining matters.

Do not hesitate to confront your guests and ask them if they have certain reactions to allergenic foods like peanuts. We are the mere responsible in giving them the right food. Let us take those points into consideration and see our dinners full, satisfied and healthy.

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An overall check-up with a physician is advised at least twice a year especially to those who are not getting any younger! Well, doctors will always be doctors. We cannot avoid the fact that they are expert in terms of science and health. But knowledge is not limited to them. We have the chance to learn that, too. How you would do that? Just keep on reading.

As experts in the food industry, you should be able to point out the good and bad effects of food to our body, right? That’s given! Anyway, keep in mind that our concern circles in the satisfaction, safety, and health of our customers – the food lovers in particular. We cannot compromise and must never shortchange them. So, we should be careful of whatever it is that has such relevance to foods for it might really affect them seriously. Worst, that can even be fatal, too. One thing is food allergy – reactions and adverse responses from the specific foods that they eat.

As defined, allergy is a disorder of the immune system having the abnormal reactions acquired from environmental substances known as allergens. Allergic causing food has these allergens that make our body adversely react to it. Allergy can be as dangerous as cancer because it may be a life threatening event.

How about food allergy? How can we distinguish it from other kinds of allergy?

A warning for all the chefs out there: be careful of what you serve. You should be able to identify or even just recognize that those scratch and itchiness are symptoms of food allergies. To help you discern, make assessments of the following aspects:

• Symptoms. Well, obviously, as to allergy, symptoms are quite similar to each other. But may be, there is little difference (even if it does not really show) like for instance, the redness or size of the inflamed skin. Also, keep in mind that symptoms of allergies also differ as to person reacting to allergens.

• Remedies. Make sure you have prepared or ready to use medicine in your cabinet in the event of incident, sudden intake of allergy causing food. However, make sure that those medicines are recommended and prescribed by a doctor in relieving allergies. Sometimes, things just get worse. Be reminded that prevention is always better than cure. Avoidance is the best treatment to allergies.

• Read and ask. Do not be afraid or even ashamed of asking your customers if they have allergy to food. Well, it is safer that we ask them if they have any allergy, isn’t it? Again, do not stop reading and learning. We have to fill our minds with these stuffs because it will definitely help our career expand and get motivated to pursue more. As chefs, try to read the food labels. Most food allergies are triggered by cow’s milk, egg, nut, sesame seed, soy, wheat and seafood proteins. More or less, we are familiar to them; so, just keep on reading. By doing so, we can improve and broaden our understanding in terms of allergens and allergies.

Again, to know more about something, we have to consult the expert. Medics are just few meters away. The doctors or any health care providers are there for us to help us control, prevent and act on these health-related issues making us become healthy and decontaminated.

Also, bear in mind that although many people have bad reactions to certain foods, a true food allergy is not as common as they might think. Everybody who has reactions to food should consult his doctors and tell them more about it. Furthermore, let us, dear chefs, be informed about that – at least.

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It is always fun eating our favorite foods and dishes. We certainly crave for delicious menus once we feel the hunger. Sometimes, it is tempting to taste the food we are afraid of even if these foods can cause us itchiness and rashes. Well, do you have any idea on what really is it? Food allergy!

Food Allergy is any abnormal reaction by the body’s disease-fighting immune system to an otherwise harmless food or component of food. It is responsible for chronic diseases such as eczema and can stunt growth in babies and children by damaging the digestive system.

Allergic reactions to foods most often involve the skin, the stomach and intestines, and the mouth and airways. Symptoms range from uncomfortable (hives, stomach upset) to life threatening anaphylaxis (swelling of the tongue, closing of the throat). Well, I believe that it is not something very new to you, my dear chefs. Isn’t it? Food allergy is primarily you chefs avoid. It is just as simple as it may seem, but it is as complicated for it may lead to serious bad body reactions or even death.

A growing awareness of food allergies and their associated risks has an increasing number of local restaurants serving up strategies to avert reactions to common culprits like those of eggs, wheat, fish, shellfish, soy, peanuts, milk, and others. Hence, worldwide food allergies are becoming an important issue as more individuals suffer from food allergies and anaphylaxis. Tactical ways of serving the right foods to people include the awareness of the food allergies as well as their bad effects to human beings.

Nowadays, many guests have special requests when it comes to food preparation, menu planning and serving. Some eating establishments agree to substitute ingredients that could be for a specific diet or simply to avoid food allergies. It is important to do everything within our means to satisfy the guests, and regarding allergies, the following instructions are of particular importance and relevance.

• Know the ingredients of menu items. As food planners and culinary experts, it is an essential factor that you are aware of the food that might cause allergies to your customers and clients. Also, it is a vital requisite that you know the ingredients of the food you serve to be able to detect if there are triggering food allergy components on it.

• Be aware that even trace amounts of allergens may cause fatal reactions. Be noted that food allergy is no joke. Serious adverse effects of it may come from a small amount of allergens and worse, may cause death to those who are unaware of it.

• Get medical treatments immediately for people experiencing severe reactions. If there are customers who are not aware of their allergies to food, it is necessary that you are also knowledgeable in opposing those reactions and prevent them by giving the right medical assistance in case of emergency.

• Cook and deliver personally. Chefs must be able to talk to the customer, get their requests or specifications and suggest ideas for the food about to serve. It is but you who are well informed of the right ingredients to avoid food allergies.

Again, it is a serious matter that you take into considerations. The health of your dear customers is your top priority. There is no such cure for food allergy; only strict avoidance of the allergy-causing food can prevent an allergic reaction.

Indeed, all we have to do is to keep ourselves posted of what the ingredients of served foods are, what the causes of our food allergy, if any, and other related stuffs.

So to all, enjoy eating without worrying!

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