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Show WHAT to EAT and WHY (?. -fouiton (foudfos. SZxplalnl the Causes of Food Jlllergy Well-Known Food Authority Names the Foods That Cause Trouble By C. HOUSTON GOUDISS 6 East 39th St.. New York City. ANEW phrase has crept into daily usage in recent years, has in fact become so common that comedians use it in jest and draw laughs from their audiences when they mimic, "I'm allergic! " But the words have deep significance for perhaps 30 to 60 per cent of the population who have cause to agree with the old saying that "one man's meat is another man's poison." X SEND FOR THIS JT V TREE CHART FOODS THAT OFTETJ CAUSE TROUBLE C Houston Goudlsi 1 I will gladly sand you, I I FREE, a chart showing which foods have been I found most frequently to I I cause allergic reactions, I I and also those which are the least likely to cause trou- t ble. Just state your request I on a postcard and address 1 it to C. Houston Goudiss, I 6East39thStreet,NewYorkCity. I They are victims of the curious 4 phenomenon' known as food allergy al-lergy and have an abnormal reaction reac-tion to the proteins in certain foods and other substances. As a result, foods which are beneficial in themselves and which usually have an important place in a normal balanced diet, cause a variety of unpleasant effects. These may range from hives or a skin rash to a gastric disturbance disturb-ance with spells of nausea. The individual may suf- who are sensitive to milk, eggs and butter. -- Other Offending Substances Foods are not always responsible responsi-ble for allergy, and the symptoms may be produced by contact with wool, feathers, dust, pollen, dander from horses or other animals; or even the sting of a bee. -- Discovering the Offenders The ideal procedure for the allergy al-lergy victim is to find out the of- fer from migraine headache or an attack at-tack of hay fever or asthma; or he may have a tendency tend-ency to what appears ap-pears to be bronchial bron-chial or head colds. It has been determined de-termined that these symptoms in an individual in-dividual who is allergic al-lergic are due to When milk is the offending food, it must be avoided, not only as a beverage, but in bread, cakes and puddings. Sometimes dried or evaporated milk, goat's milk or soy bean milk may be used instead. in-stead. When wheat is the trouble maker, the alternatives include cornstarch, rice flour, potato or rye flour; rice and corn cereals; tapioca or barley. When hen's eggs are injurious, duck's eggs can sometimes be used with success, suc-cess, or meat or fish may be substituted. sub-stituted. Sometimes after a period of exclusion, ex-clusion, an immunity is built up so that later the foods may be reintroduced re-introduced gradually into the diet. -- Don't Jump lo Conclusions It must be borne in mind that many of the symptoms produced by food sensitivity may also result from other causes. For this reason, rea-son, it is unwise to decide that one is allergic without due investigation. investiga-tion. Nor must the imagination or the current widespread discussion of the subject be allowed to cause adults or children to mask their unwillingness to eat certain foods with the false notion that they are unduly sensitive. On the other hand, homemakers should be sympathetic with both children and adults who say with good cause, "I can't eat that!" And it would appear that there may even be some compensation in this unpleasant situation. For a group of scientists who have studied the subject announced a few years ago that those who belong be-long to the allergy group appear to have a definite capacity for becoming be-coming intellectually superior. Thus, the child who suffers from a skin rash or stuffy nose today, due to food sensitivity, is apt to be full of energy when he reaches manhood and exhibit unusual ability abil-ity for cultural leadership. WNU C. Houston Goudiss 1938 25. fending foods or substances and avoid them. For early recognition of a tendency to allergy may prevent pre-vent discomfort and trouble. There are two ways to discover the trouble makers. One is to learn by experience, either by keeping a record of the foods eaten eat-en and noting the appearance of symptoms, or by eliminating from the diet, first one and then another of the foods that are suspected of causing difficulty. The other is to let your doctor conduct simple skin tests. Small scratches are made on the arms and legs, and each scratch touched with a solution solu-tion made of the protein of a food or substance known to cause trouble. trou-ble. If a person is allergic to that substance, the skin around the scratch swells and becomes inflamed. in-flamed. The inflammation disappears disap-pears after a few hours and causes no pain or inconvenience. -- Other Foods Must Be Used Once the offending food or foods are determined, they should be eliminated either for all time or until the individual becomes desensitized. de-sensitized. It the trouble maker is an uncommon food, such as lobster lob-ster cr clams, the allergy presents no great problem, but when children chil-dren react to necessary foods such as milk, eggs and wheat, the homemaker faces a difficult task. intolerance of certain proteins. Even when the offending foods are fruits and vegetables, it is the protein pro-tein that is responsible. It has been suggested that the sensitization sensitiza-tion results because at some previous pre-vious time, an unsplit or undigested undi-gested protein in some way passed through the membranes lining the digestive tract and entered the blood stream. This acted very much like a foreign substance and sensitized body cells in some way so that whenever the same food is eaten, the disturbing symptoms occur as a sort of defense mechanism. mechan-ism. --Heredity --Heredity a Factor A tendency to allergy seems to be inherited. But the substances which caused a disturbance differ with each individual, and the type of reaction also differs. For example, exam-ple, a mother may be allergic to milk; her child inheriting the tendency tend-ency may be allergic to fish. Drinking milk may give the mother an attack of asthma; eating eat-ing fish may cause the child to break out with hives. -- Trouble-Making Foods It is difficult to generalize regarding re-garding the foods that cause trouble, trou-ble, because they vary so widely among individuals who are sensitized, sensi-tized, and often one person is sensitized sen-sitized to a number of foods. It has been found that the foods most frequently fre-quently causing allergic symptoms symp-toms include wheat, milk, eggs, chocolate, nork. fish and shellfish. tomatoes, cauliflower, cabbage, strawberries and oranges. Skin rashes are believed to be caused most frequently by hyper-sensitiveness hyper-sensitiveness to milk, cereal or pork. Hives are reported to occur often from eating strawberries, chocolate, fish and tomatoes. Wheat is frequently an offender in migraine headaches. Asthma seems to be common in persons I, h, J |