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Living Egg-Free
Azioni libro
Inizia a leggereLunghezza: 90 pagine1 ora
- Editore:
- Inkpot Books
- Pubblicato:
- Mar 26, 2018
- ISBN:
- 9781386989240
- Formato:
- Libro
Descrizione
Living Egg-Free gives you the information you need to cope with an egg allergy without feeling like you are missing out – or spending all your time in the kitchen.
Informazioni sul libro
Living Egg-Free
Lunghezza: 90 pagine1 ora
Descrizione
Living Egg-Free gives you the information you need to cope with an egg allergy without feeling like you are missing out – or spending all your time in the kitchen.
- Editore:
- Inkpot Books
- Pubblicato:
- Mar 26, 2018
- ISBN:
- 9781386989240
- Formato:
- Libro
Informazioni sull'autore
Correlati a Living Egg-Free
Anteprima del libro
Living Egg-Free - Jayne McLelland
Jayne McLelland
Living egg-free
First published by Inkpot Books in 2018
Copyright © Jayne McLelland, 2018
All rights reserved. No part of this publication may be reproduced, stored, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise without written permission from the publisher. It is illegal to copy this book, post it to a website, or distribute it by any other means without permission.
First Edition
This book was professionally typeset on Reedsy
Find out more at reedsy.com
Contents
Copyright
Preface
Allergies
Babies and children
Breakfast
Lunch
Dinner
Baking
Eating out
Danger zones
Egg substitutes
Conclusion
Copyright
Copyright © 2018 by Jayne McLelland
All rights reserved.
No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the author, except for the use of brief quotations in a book review.
Preface
If you or someone you care for has recently been diagnosed with an egg allergy or intolerance, you can be forgiven for panicking. Not only will you wondering what on earth you can eat, you may think that your social life is over: no more eating out, and as for birthday cake–forget it!
Living Egg-Free aims to reassure you than this will not be the case. The title deliberately places focus on the ‘living’–i.e. live the life you want to live and have always lived without having to compromise on tasty food or special treats. The focus is on tips, tricks and strategies that will enable you to cope with the egg allergy without it taking over your life–or taking up all of your time. It will also highlight the danger areas and teach you what to look out for. I’m not suggesting that this won’t be a big adjustment or you won’t sometimes find it hard, but I hope that by sharing my experience of an entire life lived egg-free, I can take some of the stress away from you.
This book aims to support people who are not chefs, who don’t have the time or inclination to spend their lives in the kitchen but suddenly find themselves catering for a special diet. It is not just a cook book, although I will include a number of useful recipes. For those who wish to experiment further there are many wonderful allergy-friendly cookbooks and blogs who specifically cater to people with egg allergies, and of course, vegan recipes are a fantastic source of information. There are also people who compensate for having an allergy by becoming a bit of a whizz in the kitchen and I’m extremely grateful to those who do that and also share their recipes! However, I wanted to write a book that provided information, guidance and support for all aspects of living with egg allergy.
Disclaimer
I write solely about egg allergy and while I am severely ill if I ingest a tiny amount of egg, I do not have an anaphylactic reaction.
This book is born of my own experience and is no substitute for any medical or dietary advice you receive from your GP, dietician, paediatrician or allergist. Please exercise extreme caution if the egg allergy you are dealing with produces life-threatening symptoms or if you or your child has complex multiple allergies OR is following an exclusion diet that eliminates other food groups.
The information in this book is correct at the time of publication but as mentioned in the text, ingredients can change–and often with no notice or warning. Please always check the label! (I’ll be saying that a lot).
Please note: while much of the information will apply wherever you live in the world, some of it is culturally specific, particularly when I talk about brands and chains.
1
Allergies
This book is for anyone who has to avoid egg in their diet due to an allergy or an intolerance. The Oxford English Dictionary defines an allergy as:
‘a damaging immune response by the body to a substance, especially a particular food, pollen, fur, or dust, to which it has become hypersensitive.’¹
The definition of an intolerance (also from the Oxford English Dictionary) is:
‘an inability to eat a food or take a drug without adverse effects.’²
While technically there is a medical difference between allergies and intolerance, this book is not concerned with that–if you or someone in your life has to avoid egg for whatever reason, then this book will be useful to you. For simplicity, the terms ‘egg allergy’, ‘egg-allergic’ and ‘allergic to egg’ will be used throughout, but the information is for those with intolerances too.
* * *
Some statistics
Allergies are common. The World Allergy Organisation estimates a prevalence of between 10-40%. They are also on the rise, year on year.³ Eight foods cause most food allergy reactions: milk, soy, eggs, wheat, peanuts, tree nuts, fish and shellfish. As you can see, egg allergy is in the list of the top most common food allergies.
Determining the prevalence of food allergies is tricky, due to the variation in study design and the reliance on self-reporting. As discussed above, many people may believe themselves to have a food allergy but might instead have an intolerance. Clinical studies indicate that between 1-5% of the population have a medically diagnosed food allergy.⁴ Children have food allergies more often than adults. This percentage figure is therefore higher in children, due to the fact that some children do grow out of their allergies completely by around age 5.⁵
Babies are more likely to develop allergies if there’s a history of eczema, asthma, hay fever or food allergies (known together as atopy) in the family. It’s quite common for an individual with an egg allergy to have a relative who is allergic to another food. It is also possible to develop food intolerances later in life.
People who are allergic or intolerant to egg can react to just the yolk, just the white, or to
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