Egg allergy can affect us in a really very serious, even very serious, so this paper we can be of great help.

Allergies most often manifest in childhood, these are reactions or inappropriate responses of the organism to a particular substance called allergen in the case would be the egg.
The egg the most common cause of food allergy in children with milk.

The most common symptoms of allergy to eggs

• Skin reactions.
• Acute gastrointestinal and respiratory symptoms.
• In severe cases a generalized reaction of anaphylaxis (above reactions with hypotension, vascular collapse and cardiac dysrhythmias).
• In some cases of children with atopic dermatitis has been associated with an exacerbation of allergic dermatitis.

Treatment

• The usual treatment of egg allergy is to avoid ingestion and food containing it through a strict exclusion diet.
• Read all labels carefully manufactured foods as purchased.
• Find food substitutes in order to compile a diet that meets nutritional requirements of the person concerned.
• It is also highly recommended that the allergic bearing, a bracelet, bracelet or identification plate, in a clear and conspicuous, as the allergy and what particular food is.
• Some experts are testing in patients with egg allergy, a new technique of gradually introducing the egg in tiny doses but progressive. After several months there are people who are beginning to tolerate the egg even in small quantities. Although he never suits them eat eggs this treatment can be a great comfort for the patient because if you mistakenly eat something does not run the serious risk of anaphylactic shock is now. Ask to your doctor if these treatments are done in your area.

Foods that contain eggs

• Sweets, frostings, ice cream, shakes, candies, puddings, creams, candy, candy …
• Pastry and bakery products: cakes, muffins, cookies, cakes …
• Pastries, pies, pastries …
• Sauces (mayonnaise), gelatin.
• Some breakfast cereals.
• Pasta with egg, batter, breaded …
• Luncheon meats, cold cuts, sausages, pates.
• Some coffees with cream supernatant (capuchino. ..)

People with allergies to eggs should watch the labels of food and sometimes the egg may appear under another name or indicate products made from eggs.

As a component of other foods can be labeled:
Lecithin (unless soy), lysozyme, albumin, clotting, emulsifier, globulin, livetina, Ovalbumin, ovomucina, ovomucoid, ovovitelina, vitelline, E-161B (lutein, yellow pigment)

Other possible sources of eggs or products containing egg products

• A shiny glaze or yellow baked good may indicate the presence of egg.
• The egg whites and shells may be used as clarifying agents in soup, broth, broths, soups and coffees.
• We must pay attention to cosmetic products (creams, gels, creams, shampoos).
• Small amounts of egg can contaminate kitchen utensils and should not be used for the patient in the same oil that has been previously cooked egg.
• You should avoid the use of medicines containing Lisozina.
• Vaccines (some may contain egg proteins).

Alternatives to the egg in the kitchen
When we suffer from egg allergies to seek alternatives when cooking
For a mixture of chickpea flour and water until a consistency similar to that of the tortilla, the secret is to let stand a few moments after cooking.

For brushes palms, croissant or similar
Melted margarine with sugar and water.
1 teaspoon agar-agar seaweed diluted in 1 cup boiling water with 1 teaspoon margarine.

In batter can be replaced by
Special flour batter (contains no egg).
Flour for cooking without eggs (also serves pastries).
A mixture of beer or soda with flour normal.
Tempura flour.
Soy flour diluted in water (4 tablespoons of water for every 2 of flour for each egg to be replaced).
Flaxseed dissolved in water (4 tablespoons of water for every 2 of linseed).

In all cases we recommend checking with your doctor, therapist or other competent health care professional. The information contained in this article is for information only.

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