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Some Facts on Food Allergies and Food Intolerence for Kids Which All Mothers Should Know
By Susan Carey

True food allergies affect a relatively small percentage of the population. It may be hereditary as it is found to occur most frequently in children with family histories of allergies. The term ‘food allergy’ is sometimes confused for ‘food intolerance’, but they are in fact different. The difference is in the way the body handles the offending food. Here are some facts on food allergies and food intolerance for kids which all mothers should know.

Food allergy, or hypersensitivity, is an abnormal response to a food that is triggered by the immune response. The most commonly affected organ systems and their symptoms include:

• Skin: hives, rashes, eczema
• Mouth: swelling of mouth, tongue
• Digestive tract: nausea, vomiting, diarrhea, abdominal cramps
• Respiratory tract: wheezing, asthma

In contrast, food intolerance is more common and the immune system is not responsible for the symptoms even though the symptoms resemble those of a food allergy. The problem lies with the body’s ability to digest the food, usually due to a chemical deficiency.

For example, difficulty digesting milk (lactose intolerance) due to lactase deficiency. Lactase is the enzyme required to digest milk sugar (lactose), hence deficiency causes abdominal discomfort and diarrhea after taking milk. However, people with food intolerance often can still tolerate some amounts of the offending food without experiencing symptoms.

To reduce the risk of your child developing food allergies, do not introduce solid foods till four months of age unless medically indicated, eg; if your baby has failure to thrive or has iron deficiency anemia. Some may even encourage introducing solids to baby at 6 months. It is prudent that a limited variety and quantity of the least allergenic foods are introduced first in the following progression.

1. Rice based cereal,
2. Pureed root vegetables (potatoes, pumpkin, carrots)
3. Pureed fruits (apple, pear, banana),
4. Other vegetables (spinach, broccoli),
5. Meat (pork, beef, lamb).

Only one new food should be introduced at a time and wait a few days before introducing another food. This is to enable identification of the offending food should there be any adverse reactions.

For more cooking, health fitness articles, resources, tips and recipes from around the world:

http://www.101vegetarianrecipes.com

http://www.101cookingrecipes.com

http://www.desserts-recipes.com

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Teaching Food Hygiene: Safety On The Syllabus
Source: raisingkids.co.uk

My friend’s son refuses to eat eggs because they come out of chickens’ bottoms!

At the other end of the spectrum are students who eat fortnight-old leftover baked beans from the tin and believe antibacterial chopping boards will protect them from all ills.

Now Food Technology inhabits the place cookery and domestic science once occupied in the curriculum, many parents are concerned their children are growing up without learning the basics of food hygiene and preparation.

What can you teach at home?
With many families relying on pre-packed meals, the traditional way of learning how to handle food safely and sensibly through experience is less common and schools have been forced to cut back on practical cookery through lack of resources.

Let your children get involved in making family meals. Little ones can help buttering bread and enjoy splashing about, washing up safe, plastic items. By the time they’re in their teens, some children are better chefs than their parents – just think how nice it will be to have dinner cooked for you!

Lessons in food hygiene
What are the most important points for food hygiene in the kitchen? Set a good example and start teaching the basics early. Follow these rules and even small children will soon be learning by example:

• Always wash hands, with soap (water alone will not do) before handling food, particularly if you have been to the bathroom previously. Ensure that the rest of the family also wash their hands.
• Store raw meat at the bottom of the fridge where liquids can’t drip onto other foods.
• Make sure meat and fish is thoroughly cooked to destroy bacteria such as salmonella and parasites. Chilled cooked foods, such as pre-prepared chicken, were recently found to have the highest amounts of listeria and salmonella of all foods – these should be heated until piping hot before serving.
• Small children are more susceptible to salmonella poisoning so cook eggs until the yolks are hard.
• Never cut any food (bread, fruit, vegetables) on a board that has had uncooked meat on it previously. Also use separate knives.
• Scrub wooden chopping boards scrupulously and let them air dry, and ideally use rigid plastic chopping boards.
• Defrost any foods from the freezer completely and then heat until piping hot.
• Babies’ bottles and feeding equipment should be properly sterilised until your baby is 6 months old.

Another day, another meal to prepare. Are you having a difficult time finding easy to prepare meals that can satisfy your growing family?

You want to give your family the best, but time is in short supply and preparing a healthy meal has become a chore. Too often take out or frozen dinners have to do. Is there a way to combine healthy eating with convenience?

Read the rest of this entry

Are you tired of battling with your child to eat his food? Does it irritate you that he constantly picks things out of his plate like they were the most disgusting things he had ever seen on earth? Vegetables are usually the unfortunate targets. However, picky eaters may refuse to eat all kinds or only certain kinds of food.What could be some reasons behind such fussiness? Read the rest of this entry