The main objective of the diet for allergies - to avoid eating foods that cause allergic reactions. To do this, first of all, you need to identify the allergens - it can be done by using special tests or elimination diet.

During a diet product that is suspected that it is an allergen, excluded from the diet for a period from four days to three weeks. During this time, the body gets used to the absence of this product. The product is then reintroduced into the diet and follow the signs. If there are signs of an allergic reaction Allergic reactions: how to understand why you tickle in the throat It means that the product is an allergen, and the latter must be excluded from the diet. Otherwise, from the diet excludes other "suspect product."

Approved products

Most often in allergies diet can include the following products that are considered hypoallergenic: lamb, pears, apples, rice, most vegetables and legumes (except peanuts), cereals not containing gluten (e.g. wheat Millet: benefits and harms of millet grains , Quinoa, amaranth).

The sweetener can be used maple sap or rice syrup.

For hypoallergenic beverages include rice milk, pear juice, camomile tea, and of course, water.

These products are permitted for most people with allergies, but not all, so their individual diet should be developed together with the doctor.

Prohibited Products

The most common allergens are wheat, corn, cow's milk, eggs, dairy products, peanuts, soy products. From diet allergies also recommended to exclude products containing additives such as monosodium glutamate, sulfites, food dyes. Full list of banned products in each patient may vary considerably. For example, in many cases it is sufficient to avoid wheat, dairy and corn; and you can safely eat any fruits and vegetables. If a person, for example, allergy at the amino and / or salicylates, it is necessary to avoid all the products which contain these substances, including many fruits and vegetables. For example, amines and salicylates have tomatoes, broccoli, olives, spinach, mushrooms, avocado, dried fruit, smoked meats, canned fish, hard cheeses, soy sauce, chocolate, cocoa, beer, vinegar.

Many refined, canned foods contain food allergens that must be excluded from the diet. Milk, soy, wheat, peanuts, eggs may be present in such products in very small quantities; sometimes it is not labeled.

General principles of clinical nutrition for allergies

Features of clinical nutrition for allergies are determined increased risk of food sensitization (the first meeting of the body with the food allergen and the generation of antibodies to it). Diet allergies can be preventive or curative. Prevention of food sensitization in a patient susceptible to allergic reactions, is to assign a diet having a minimum of sensitizing properties (antigenic shchazhenija principle of the patient) in order to avoid both food allergies, and exacerbation of underlying disease (eg, asthma). This is called a hypoallergenic diet.

If the patient has already formed a food allergy, then the therapeutic diet, in which in addition to hypoallergenic diet from the diet excludes all identified food allergens. For a more accurate setting of food allergens the patient is a special diary. After allergens fully installed and the patient does not have any symptoms of allergy, it gradually, one is administered in a diet very low doses of the allergens. Typically, such a slow introduction of the product in small doses does not cause allergies, and gradually it is fully inserted in the patient's diet. You can then proceed to a gradual introduction of other allergies and so on.

Non-specific hypoallergenic diet

This diet is called a non-specific because it can be administered at any allergic diseases. The main feature of hypoallergenic diet is that it must contain a minimum number of products that can cause food allergies.

For food, has an increased ability to cause food allergies include: chocolate, cocoa, citrus fruits, pomegranates, melon, black currant, strawberry, raspberry, honey, fish, eggs, nuts, mushrooms, milk, eggs, vegetables and fruit orange -of red color.

With hypoallergenic diet Hypoallergenic diet - the salvation for the stomach   excluded from the diet as extractives, hot spices, savory, ie those products that can cause blood vessels to dilate the stomach and blood flow to the area. This canned food, meats, mustard, horseradish, pepper and others. Lacking sensitizing activity, these products may also provoke allergic reactions by releasing mediators (basic bioactive substances, through which the allergic reactions - histamine, serotonin and others).

In the event that food allergy has been formed and gives permanent deterioration, the diet of the patient for several days, a quarter or a half of daily norm reduced protein diet enriched with vegetables and fruits. Such a reduction of the foreign protein can reduce the allergic disposition of the body.

The fat composition of the hypoallergenic diet should include at least 20% vegetable oil containing essential unsaturated fatty acids - a positive effect on metabolism Improves metabolism and losing weight without dieting   in the concerned bodies.

The need for carbohydrates provide mainly due to polysaccharides vegetables and cereals. Simple sugars (all sweets) are limited due to their ability to hold a liquid that can enhance allergic inflammation.

Liquid should be consumed in the normal range, it limits only when the usual allergic reactions accompanied by edema. For this purpose also restrained salt.

Meals at all allergic diseases should be hypoallergenic.

Galina Romanenko

Diets low in sodium may be called a diet, in which people consume no more than 1500-2400 mg of sodium per day. (One teaspoon of salt about 2300 mg of sodium). People who regularly very active or moderately involved in sports are usually recommended to limit sodium intake to 3,000 mg per day, and people with heart failure Heart failure - when the heart is unable to cope with the work   must limit their intake of this element to 2000 mg per day or less.

A person really needs to about 69 mg per day; the majority of people on a daily basis exceed the norm in a few times. For most people it is not dangerous, but for some, such as those who suffer from high blood pressure, excess sodium can have negative health consequences.

Basic rules of a diet low in sodium

• Do not add salt to food.
• Instead of salt, use black pepper, cayenne pepper, oregano, thyme, basil and other spices.
• If possible, always choose fresh foods instead of their processed counterparts.
• Be patient. Your taste buds gradually get used to a diet low in sodium. Just a few months, many "regular" dishes will seem to you too salty.
• Try to cook at home, and as little as possible to eat in restaurants.
• Cook with fresh ingredients instead of frozen and canned.
• The stores look for products, which are notes about low-sodium (or salt).
• No matter what kind of food you eat, you need to control the size of portions. For example, eating too many foods with low sodium content, you can exceed the norm of this substance.
• Carefully read the labels of food products that you buy; In particular, you should avoid foods which include monosodium glutamate (it may be noted abbreviation MSG), or other dietary supplements with sodium. Typically, soy and other sauces much sodium glutamate.
• Avoid salt substitutes unless you know how to operate their ingredients can affect your body.
• In restaurants, ask the waiter not to add salt to your meals.
• Drink plenty of water - at least eight glasses a day.
• Eat more potassium. Potassium helps to regulate levels of sodium in the body. His many bananas Bananas: the benefits and harms health , Orange juice, avocados, melons, tomatoes, potatoes, beans, flounder, salmon, cod and chicken. You can also take supplements with potassium; choosing a multivitamin, make sure that they had no solution.
• Prepare the salad dressing of lemon juice, olive oil and vinegar. For the preparation of hot dishes and homemade sauces use, without salt.
• If you cook the soup, and it is too salty, put in a pan raw potato. She quickly absorb the excess salt.
• Eat more vegetables than meat (which is not typical of our culture, but very useful); usually in vegetables significantly less sodium than meat.
• For baking possible use water instead of milk.
• Buy only unsalted butter and margarine.
• Regularly walk and play sports. Sweating helps to get rid of excess sodium.
• Before use, wash the olives, pickles and other canned vegetables, to wash away excess salt from their surface.
• Change your attitude to a diet low in sodium. This is not another diet is painful; This diet, which should ideally be followed by all. Remember that salt - this is primarily a food additive Food additives - basic classification Used to increase the shelf life of food products. Most food fresh contain a minimum amount of salt - and in this form they are most useful for us.

How to reduce the amount of sodium consumed

• Do not salt to food at the table.
• Do not use semi-finished products.
• Choose low-fat milk and dairy products.
• As the filling, use lemon juice, vinegar and pepper.
• Most sauces and gravies contain large amounts of salt. Choose a meal cooked on the grill or roast on an open fire.
• Instead of fast food and convenience foods, choose fresh foods.
• Try to stay away from fast food and snack meat.
• Carefully read the information on the package when you buy nuts, chips and crackers.
• Reduce consumption of canned vegetables and vegetable juices.
• Limit consumption of salty snacks and ready-to-drink mixes and cuts. Replace them with homemade soups.
• Limit consumption of carbonated beverages.

Large portions of fresh fruit and vegetables only enrich a diet low in sodium. Dark green or bright yellow vegetables are especially rich in vitamin A Vitamin A: An important element of the health and beauty . Also in the diet can include citrus fruits and juices thereof.