Skip to content. Learn the signs and symptoms of food allergy. I think my allergist kept me alive.
Is cassava flour the holy grail of gluten-free, grain-free cooking? It very well may be. But first, there are 5 things you need to know about it.
You hear a lot about the most common food allergieswhich include: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. However, there are many other foods that can cause an allergic reaction, including some you wouldn't suspect, such as citrus and celery. In fact, according to the Centers for Disease Control and Prevention CDCmore than foods have caused food allergy reactions, demonstrating that many people react to foods that are outside the realm of the usual food allergens.
Latex is a fluid that comes from the rubber tree, Hevea brasiliensis, found in Africa and Southeast Asia. Allergic reactions to products made with latex develop in people who become allergic or sensitized to proteins contained in natural rubber latex. At least 13 distinct proteins have been identified and associated with latex sensitivities.
Actually, there are few reports of cross-reactivity between cassava and latex in the syndrome latex-fruit. Of allergens in the latex are identified particularly relevant to this case, recall some of them: Hev b 6. Next we will detail the case of a patient with a diagnosis of "Syndrome latex-fruit allergy" and related to the group of fruits which been reported less frequently.
White potatoes are a common staple of the American diet. A widely-grown agricultural crop, potatoes have a place on the plate from breakfast to dinner. While uncommon, a potato allergy can affect both children and adults.
Savoring a good meal can be one of the great pleasures in life. Yet increasingly, the joys of dining and cooking are diminished by anxiety, as a growing number of people are either intolerant or allergic to certain foods. If you are sensitive to a common ingredient, you may dread the hours of discomfort that can follow a small dietary misstep.
Yuca roots can be quite large — many as long as a foot — tapered at one end, with brown, hairy skin. Most commonly, the flesh inside is white, although yellow varieties exist as well. In the United States, yuca roots are waxed, because they are quite perishable otherwise.