QUEEN VICTORIA
Age: 124
7818 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
CHILDHOOD FOOD ALLERGIES
What is a food allergy?
Food allergy is the result of an immune reaction by the body to normally harmless substances in foods. These substances are called antigens or allergens. For a variety of reasons some children's immune systems release antibodies and histamines in response to these allergens.
Reactions may occur within minutes of eating the allergen (Type 1 hypersensitivity), or be delayed up to 48 hours after consuming the food (Type 4 hypersensitivity).
The release of histamines in the body may cause a variety of symptoms:
Type l - occurs within 60 minutes of exposure. Reactions include:
Abdominal cramps
Colic
Vomiting
Diarrhoea
Difficulty in breathing
Low blood pressure, fainting
Itching (rashes, welts, swelling, hives)
Type 4 - occurs within hours or days of exposure and may be dependent on the amount of allergen consumed. Reactions include:
Eczema, dermatitis
Asthma, hay fever, sinusitis, persistent cough, runny nose, ear infections
Constipation
Sweating
Poor appetite, feeding difficulties
Behaviour and mood changes, rocking, hyperactivity, poor attention
Sleep problems
Why do allergies occur?
Typically a reaction occurs because a foreign protein (antigen or allergen) is absorbed from the digestive system into the blood. The production of antibodies and histamines are the body's protective mechanism against these.
Children may inherit tendencies towards allergies. The stronger the family history of allergies e.g. asthma, eczema, hay fever - the earlier the child is likely to develop these.
Sensitivity may also develop when the digestive system of the child is immature and comes into contact with new foods and substances.
Allergy prevention
Where there is a known family history the mother should avoid suspected foods throughout her pregnancy and breastfeeding. To avoid the possibility of nutrient deficiencies she should consult a registered dietitian for dietary guidance.
Breastfeeding exclusively up to the age of six months helps to reduce the possibility of allergies developing for any child. For infants requiring bottle feeding before the age of six months, look for hypoallergenic (low allergy) formulas.
Care must be taken with all infants at the introduction of solids. Because the digestive system is very immature it may allow the absorption of foreign proteins which would normally not be allowed to pass into the blood system.
Do not be in a hurry to start feeding different foods. Introduce one new food per week. All foods should be cooked. The least allergenic foods to start with are rice, pears, yellow and root vegetables.
By the age of 8 to 9 months start to introduce:
Oats
Green vegetables
Unprocessed meat and chicken
From 9 to 12 months:
Wheat
Soy
Dairy e.g. plain yoghurt, cottage cheese, goats milk products
Beans, lentils, chickpeas
Tomatoes
Citrus and other fruits
From 18 to 24 months:
Eggs
Berry fruits
From age 3:
Peanuts, nuts
Fish and shellfish
Avoid processed meats e.g. ham and bacon, also chocolate, spices, colourings, artificial flavourings, fruit drinks and juices. Be cautious with cow's milk and cheese, pork, beef, citrus fruits, and all gluten containing grains (e.g. wheat and rye; rice and millet are gluten free).
Suspect a food allergy? Here's what to do:
Your health practitioner can arrange for various skin and other food sensitivity tests. These are not considered to be completely reliable however and may return false negative and false positive results in some cases. Do not depend on them completely to alter your child's diet.
Careful elimination of the suspected foods give the best results and allow for less reduction of important nutrient containing foods. The advice of a registered dietitian is important to prevent any nutrient deficiencies developing.
Suspected foods should be removed from the diet for four to six weeks then reintroduced while carefully noting any recurrence of symptoms. Introduce suspected foods one week apart to allow for delayed reactions.
QUEEN VICTORIA
Age: 124
7818 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Green dal halwa
Ingredients :
Green gram (Moong dal) - 1/4kg
Ghee - 1cup
Sugar - 1cup
Milk - 1litre
Mawa - 100g
Saffron essence - 1/4tsp
Saffron colour - 1/2tsp
Green Cardamom - 2-3nos
Cinnamon - a small piece
Cloves - 2-3nos
Method :
For preparing Mawa boil 1 litre milk and add a pinch of soda. Stir continuously while adding the soda. When it thickens to mawa consistency, remove from heat and cool.
Soak dal overnight, wash and remove husk. Grind it coarsely.
Heat ghee in a deep pan and lightly fry green cardamoms, cloves and cinnamon. Reduce heat and add the ground dal. Fry on medium heat to a golden brown colour.
Reduce heat and add milk. When the milk thickens, add sugar and saffron. Fry till ghee separates. Add mawa and mix well. Remove from heat and garnish with badams (almonds).
QUEEN VICTORIA
Age: 124
7818 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Carrot Halwa
Ingredients :
Grated Carrot - 8cups
Ghee &n bsp; &n bsp; - 4tbs
Milk &n bsp; &n bsp; - 6cups
Sugar & nbsp; & nbsp; - 2cups
Almonds or cashew nuts - few
Saffron or cardamom powder for flavouring
Method :
Sauté the grated carrots in ghee. Add milk and cook till very soft. Add sugar, simmer for a while, till sugar dissolves and the mixture thickens. Add saffron or cardamom powder. Garnish with flaked almonds or cashew nuts. Serve hot or cold as desired.
QUEEN VICTORIA
Age: 124
7818 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Paneer Frankies
Ingredients :
For the dough :
1cup maida
1/2cup milk
Salt
For Filling :
125gm Paneer (cut into 1"length strips)
1tbs oil
1cup onion heaped (cut length wise)
1tbs butter
1/4cup coriander
a pinch of tandoor colour
1/4tbs finely cut green chillies
For Grinding :
5-6 whole red chillies
6 cashews
10 garlics
Method of Preparation :
Make dough with maida, milk and salt. Cover it with a wet cloth and keep aside for half an hour.
Soak the ingredients for grinding in milk for half an hour and grind it to a paste.
Heat oil in a kadai, add butter. Sauté the onions till transparent, add the ground paste. Stir fry and add salt and chillies. Then add the colour mixed in a spoon of water. Sauté till raw smell goes. Add paneer and mix well. Remove from fire. Garnish with coriander leaves.
Make small chappathis with the dough and cook on tawa with little oil . Remove, place some filling at the edge of the chappathi. Then wrap each roll in a strip of butter paper and place in hot case or an oven.
