Show WHAT WHA T to EAT and WHY houston t budh ou dh plains taa causes of 0 wo food well known food authority names the foods that cause trouble by C GOUDISS 6 east st new york city A NEW phrase has crept into daily usage in recent years ahas in fact become so common that comedians use it in jest and draw laughs from their audiences when they mimic im 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 mahs macs meat is another mans 1 icy are victims of the curious phenomenon known as food allergy and have an abnormal reaction to the proteins in 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 with spells of nausea the individual may sui suffer from migraine headache or an attack of hay fever or asthma or he may have a tendency to wl at appears to be bronchial or head colds it has beai determined ter mined that that these symptoms in an a individual who is allergic are due to intolerance of certain proteins even when the offending foods are fruits and vegetables it is the protein that is responsible it has been suggested that the sensitization results because at some previous time an or undigested 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 sm tk heredity a factor A tendency to allergy s seems to be inherited but the substances which caused a disturbance differ with each individual and the type of reaction also differs for example a mother may be allergic to milk her child inheriting the tendency may be allergic to fish drinking milk may give the mother an attack of asthma eating fish may cause the child to break out with hives A trouble making foods it is difficult to generalize regarding the foods that cause trouble because they vary s so 0 widely among individuals who are sensitized arid otten often one person is sensitized to a number of foods it has been found that the foods most frequently causing allergic symptoms include wheat milk eggs chocolate pork fish and shellfish tomatoes cauliflower cabbage strawberries and oranges skin rashes are believed to be caused most frequently by hypersensitiveness to milk cereal or pork hives are reported to occur often from eating strawberries chocolate fish and tomatoes s wheat is frequently an offender in in migraine headaches asthma seems to be common in persons who are sensitive to milk eggs and butter k other offending substances foods are not always responsible 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 victim is to find out the offending foods or substances and avoid them for early recognition ot of a tendency to allergy may prevent 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 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 made of the protein of a food or substance known to cause trouble if a person is allergic to that substance the skin around the scratch swells and becomes inflamed the inflammation disappears after a few hours and causes no pain or inconvenience A 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 de sensitized if the trouble maker is an uncommon food such as lobster or clams the allergy presents no great problem but when children react to necessary foods such as milk eggs and wheat the homemaker faces a difficult task 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 goats milk or soy bean ean in milk may be e use used in instead when wheat is the trouble maker the alternatives include cornstarch rice flour potato or rye flour rice and corn cereals tapioca or b barley arley when hens eggs are injurious ducks eggs can sometimes be used with success or meat or fish may be substituted sometimes after a period of exclusion cl an immunity is built up so that later the foods may be reintroduced gradually into the diet k dont jump to 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 it is unwise to decide that one is allergic without due investigation 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 1 I cant 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 to the allergy group appear to have a definite capacity for becoming 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 for cultural leadership 0 C houston goudiss 1838 1938 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