Michael E. Generaliallergies
March 14th 2007 05:20
being a chef for a number of years i have come across many food allergies. my seven month old nephew seems to have taken the cake recently with his list including dairy,tofu, wheat flour, mushrooms, bacon, chicken, shellfish and numerous others. needless to say it limits options for what to feed him but as he is breast feeding at the moment his mother is stuck with the diet aswell.
there are a few things to be careful of when catering for allergies such as these and as a chef i have always been very careful when cooking for people with food sensitivities.
1. always get details and specifics about the allergy in question ie serverity and the causes. some people will go into anaphalactic shock when exposed to flour that is suspended in air, and others can eat small ammounts.
2. use separate utensils pots and cutting surfaces for the allergic persons food
3. better still clean down the kitchen thoroughly and prepare a whole meal based on the restrictions so everyone can eat the same thing with out worrying about allergic reactions
4. check all ingredients thoughly before adding especially bottled ingredients which will usually state any common problematic foods in bold type.
5. do not despair preparing food for allergic people can only broaden your repretoir and youll be surprised at what ingredients can do under the right guidence.
for more info contact me @ culinarian for recipes other useful sites include the ceoliacs society web site other wise local health food stores and allergy centres often have free information for the curious.
there are a few things to be careful of when catering for allergies such as these and as a chef i have always been very careful when cooking for people with food sensitivities.
1. always get details and specifics about the allergy in question ie serverity and the causes. some people will go into anaphalactic shock when exposed to flour that is suspended in air, and others can eat small ammounts.
3. better still clean down the kitchen thoroughly and prepare a whole meal based on the restrictions so everyone can eat the same thing with out worrying about allergic reactions
4. check all ingredients thoughly before adding especially bottled ingredients which will usually state any common problematic foods in bold type.
5. do not despair preparing food for allergic people can only broaden your repretoir and youll be surprised at what ingredients can do under the right guidence.
for more info contact me @ culinarian for recipes other useful sites include the ceoliacs society web site other wise local health food stores and allergy centres often have free information for the curious.
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