Soybean Allergies, Strawberry Allergies are Common Food Allergies

Soybean allergies, strawberry allergies are common food allergies. In Asia, where soybeans have long been a traditional part of the diet for centuries, the dried beans are never simply soaked and cooked as we cook other beans. They are processed in some way, fermented, made into tempeh, soy sauce, and miso. Rich in proteins as these beans are, the unprocessed beans contain an enzyme that inhibits the digestion of protein. We should keep this in mind when serving soybeans to anyone.

People who are allergic to other legumes such as peanuts, green peas, chick peas, lima beans and string beans should avoid soybeans, as they are likely to be allergic to these as well. Certain grains, such as wheat, rye and barley may also cause problems for these people.

The dependence on soybeans as a major source of protein in the diet has been associated with the development of enlarged goiters. Note that in Asia, dishes traditionally prepared with tofu often include fish. Salt water fish are a good source of dietary iodine and help to counter this effect.

Those who are truly allergic to soybeans must be wary of all the additives in packaged foods, as these contain soy derivatives. Lecithin, mono and diglicerides, monosodium glutamate, and hydrolyzed vegetable protein, and many of what are so conveniently labeled natural flavors may also be derived from soybeans. Be careful in restaurants, as soy flour is often used to add protein to a recipe. Vitamin E is derived from soy, as are Tamari Sauce, Terriyaki and shoyu. Avoid Chinese and Japanese restaurants.

Soy allergies are most common in infants, tending to appear at the age of three months, and to more or less disappear by the time the child is three years old. However some studies rate soybeans as being eighth in the list of foods commonly stimulating allergic reactions.

Symptoms include; acne, eczema, nasal congestion, anaphalaxis, which is a dangerous condition where the airway swells enough to make breathing difficult. The victim becomes weak, blood pressure drops, and the victim may loose consciousness. The rest of the symptoms are minor in comparison. These may include fever blisters, diarrhea, nausea and hives.

Some people who are allergic to soybeans may be able to tolerate the soy oils commonly used in margarines, pasta sauces and mayonnaise, but this is not always the case. Milk allergies are not related to soybean allergies, but can pose a significant problem for those with this sensitivity.

Research at Cornell University Medical College revealed that twice as many diabetic children had been given soymilk formulas when they were infants as had non-diabetic children. The implications is that certain elements are bad for any infant.

There is enough negative information about the soybean to make most people think twice before they attempt to use it as a major source of protein in their diet.

Allergies to strawberries

Allergies to strawberries and tomatoes seem to go hand in hand. Often, people who are allergic to one are allergic to the other, even though the plants are not related. Allergic reactions to these include hives, scratchy throat, swollen tongue and upset stomach. Very occasionally, it can go as far as anaphalaxis.

If you have experienced an allergic reaction to any of these foods, the best way to avoid another reaction is to stay away from the food.