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Written by Kenda Hettinger, an ASU nutrition communication student

It seems like there are more and more people with food allergies these days. According to the American Academy of Allergy Asthma & Immunology, the following list are the most common foods to trigger allergic reactions.

• Cow’s milk
• Eggs
• Fish
• Peanuts
• Shellfish
• Soy
• Tree nuts
• Wheat

Symptoms of food allergies can range from eczema to the more severe anaphylaxis. For some people, food allergies can be life-threatening. Whether your allergy is severe or non-life threatening, it is important to learn to avoid your triggers. It is especially difficult when eating out or going to parties where food is served. The following tips will help you and your child stay safe.

1. Prepare your own food as much as possible so that you know what is in it.
2. Eat whole foods to avoid added ingredients.
3. Read ingredients thoroughly.
4. Make sure your child knows what foods to avoid and how to identify those foods.
5. Make your allergy known to family, friends, and caretakers. Before school starts make sure you have appropriate school forms signed by a physician.

If you suspect a food allergy but have not been diagnosed, seek care by a specialist. An allergist can be found by doing a search on the www.aaaai.org website.

Browse the following links for some delicious allergen-free recipes.

https://fillyourplate.org/recipes/avocado-pasta.html

https://fillyourplate.org/recipes/arizona-cornbread-chili-pie.html

https://fillyourplate.org/recipes/catherines-stuffed-nasturtium-leaves.html

https://fillyourplate.org/recipes/acorn-squash-with-pomegranate-seeds.html

https://fillyourplate.org/recipes/beets-with-olive-oil-garlic-parsley.html

https://fillyourplate.org/recipes/ginger-veggie-stir-fry.html

https://fillyourplate.org/recipes/oven-roasted-cauliflower-with-turmeric-and-ginger.html

https://fillyourplate.org/recipes/ratatouille.html

https://fillyourplate.org/recipes/roasted-veggies.html

Resources

“Bordet är dukat” by nillamaria is licensed under CC BY-SA 2.0