Here you will find shopping and dietary tips for the various food allergies:
Peanut allergens are heat stable and even in the tiniest amounts can be dangerous. In the case of an allergy, peanuts and foods containing peanuts must be avoided. Peanut oil can also trigger health problems, because even the smallest amounts can contain proteins. Be particularly careful about this in Asian restaurants, where peanut oil is commonly used for cooking.
You will find peanuts in cakes and pastries, in many snack products, nut mixes, mueslis, chocolate or as peanut oil in pre-prepared products.
You can also find traces of peanuts in pre-fried products such as chips, potato wedges, rosti, etc.
If you have a balanced diet, the omission of peanuts has no negative effect on the balance of nutrients.
When shopping for packaged foods, look at the list of ingredients. Because peanuts are one of the major allergens, they always have to be stated as an ingredient. Peanut could be present if you see the descriptions peanut, peanut protein, peanut cream, peanut puree or peanut butter. Depending on the degree of severity of the allergy and the sensitivity of the sufferer, even the tiniest traces can have severe effects. When buying items loose you should always specifically ask if you are unsure.
Hen's egg protein allergy
For abstention diet, you are generally advised to avoid hen's eggs in any form. As well as boiled, scrambled and fried eggs, you should also avoid foods in which hen's eggs have been used as an ingredient, such as pancakes, breadcrumbs, mousses, mayonnaise, etc. Eggs are also used to lighten, bind or give colour to pasta, baked goods or ice cream.
If you don't want to avoid using eggs in baking or cooking, you can use egg substitute. The technological characteristics are similar to "proper" eggs. They can be used to bind or lighten in warm or cold dishes. However, you won't be able to prepare scrambled or fried eggs with it.
Here you will find many recipes or you can simply order the 3 PAULY Baking and Cooking with Egg Substitute booklet.
When shopping for packaged foods, look at the list of ingredients. Egg and egg components must he listed here according to allergen labelling regulations. Eggs can hide behind descriptions such as whole egg, whole egg yolk, egg white, egg powder, egg protein, animal protein, foreign protein, albumen, liquid eggs, liquid albumen, liquid egg yolk, frozen egg, frozen egg white, frozen egg protein, dried egg, dried egg white, dried egg protein, dried egg yolk and egg oil.
In the case of non-packaged goods that you buy loose, such as bread or sausages, you should ask the baker or butcher for egg-free alternatives.
Cow's milk protein allergy
The first step in dietary treatment is to avoid milk and milk products, such as buttermilk, sour milk, yoghurt, quark, cream, crème fraîche, cheese and butter. However, cow's milk protein is not only included in milk products. Cow's milk protein can also be a component of foods such as sausages, bread, cream soups, sauces, porridge, ice cream, custard, caramel, cakes and pastries, casseroles, pizza, and many more.
As well as taking measures to avoid cow's milk protein, pointing out sources of nutrients and culinary aids that can replace cow's milk are important aspects of dietary advice. Milk products that supply vitamin B2, vitamin D, fluoride, calcium and protein are particularly important. When you avoid cow's milk, you need to make sure you have a balanced diet, so you are broadly guaranteed enough protein, vitamin B2, vitamin D, fluoride and calcium. You should also eat more calcium rich foods such as nuts, wholegrain products, soya products, pulses, green cabbage and broccoli.
You should be careful taking calcium preparations, because many contain milk protein. On the other hand, calcium-enriched fruit juices are very suitable and you may be able to choose one combined with vitamin D. Vitamin D is very important for fixing calcium in the bones, and therefore for the stability of the bones. Mineral water is also a very good source of calcium, depending on the amount you drink per day and the quality of the water. Mineral water is allowed to call itself calcium-rich when it has at least 150 mg of calcium per litre. Depending on the source, mineral waters can contain up to 800 mg of calcium per litre.
The following foods can be used as substitutes, depending on tolerance levels:
- For biscuits, purees and sweet dishes: soya milk, rice or oat milk, almond milk, mineral water
- To refine sauces, soups and salads: soya milk, soya cream, oat cream, coconut cream
- To gratinate casseroles or pizza: tofu or lupins (sweet lupins)
When shopping for packaged foods, look at the list of ingredients. Milk and milk components must be listed here according to new allergen labelling regulations. Milk protein can hide behind descriptions such as whey protein, sweet whey, sour whey, casein or caseinate. On the other hand, the ingredient lactic acid is not critical. This is an acidifier that contains no milk protein.
In non-packaged goods that you buy loose, such as bread or sausages, it is advisable to ask the baker or butcher for products that are free from milk protein.
Its good baking qualities and good flavour ensure that the food industry likes to use lupins in baked goods, pasta, chocolate, egg substitute, sauces, soups, sausages, ready-made potato products, pre-prepared products and, particularly, in gluten-free dishes.
It is no problem to prepare lupin-free meals at home. Many foods are offered that do not contain lupins. A balanced diet is also possible without including lupins. There is also a large choice of gluten-free products that do not contain lupins, so coeliacs with a lupin allergy have good range of things to fall back on.
If you are visiting a restaurant or a canteen, you should ask the staff and point out your condition.
When shopping for packaged foods, look at the list of ingredients. Lupins must be listed here according to allergen labelling regulations. In food, lupins hide behind the following terms:
lupins, lupin flour, sweet lupins, sweet lupin flour, lupin protein, lupin meal.
Most allergens in nuts are heat stable. Almonds are an exception, as they their allergens lose their allergic potential when heated and therefore can be tolerated.
Nuts can be found in a very wide range of products. As well as nut mixes, they can be found in mueslis, cakes and pastries, chocolate, nut nougat mousses, bread etc.
When a nut allergy has been diagnosed, the relevant type of nut should be avoided, particularly in severe cases. The allergens in the various types of nuts are different and sufferers therefore don't have to avoid all nuts. Because nuts are used in many foods, it is often difficult to avoid them completely. Sufferers will receive support by consulting a doctor and/or a nutritionist specialising in allergies. Avoiding nuts is not a problem with regard to the provision of nutrients. There are many other foods that can supply high quality fats and proteins.
The allergen labelling regulations are helpful in the case of processed products, as they specify that nuts must now always be stated as an ingredient.
Sesame contains various allergens that do not lose their allergic properties when they go through manufacturing processes such as heating or roasting. Therefore when you are in a restaurant, and particularly in Asian, Oriental or African ones, you should ask whether sesame or sesame oil has been used in preparing the meal. In your own kitchen you can simply replace sesame in cooking by, e.g., pumpkin or sunflower seeds.
Sesame is available in Germany in hulled or unhulled form and is particularly used in the manufacture of bread, confectionery, cakes and pastries.
In addition, sesame is used in:
- crisps, crackers, waffles, snack mixes, flatbread, pretzels, hamburger buns
- vegetarian dishes
- ice cream
- ready-made spice mixes
- mueslis, cereal bars
- pre-prepared products (salad dressings, diet products, spices)
- oriental dishes
- margarine, salad and cooking oil
- vegetarian spreads
- Asian curry sauces and pastes
Sesame is present in very many foods and is therefore often difficult to avoid. Avoiding sesame will not lead to a lack of nutrients, as the requirement for high quality proteins and fats can be covered by other oil seeds.
The allergen labelling regulations make shopping easier for sufferers. Sesame must always be stated as an ingredient on packaged goods. However, the labelling regulations do not apply to loose goods.
Nowadays soya is used in many foods, due to its good technological characteristics. So you will find soya lecithin as an emulsifier in cakes and pastries, biscuits, ice cream and chocolate, for example. Soya flakes, soya oil and soya flour are other products of the soya bean which the food industry commonly uses due to their good technological characteristics. Tofu, soya milk and soya sauce are also eaten with increasing regularity.
Avoiding soya is not a problem if you have a balanced diet. It is difficult only for vegetarians and vegans, who avoid milk, eggs, meat, fish as important sources of protein.
Look at the list of ingredients on packaged foods. Because soya is one of the major allergens, it must be included in the list of ingredients.
Seek advice and support from a nutritionist specialising in allergies.