Comments on: Food Allergies? Try These Substitutes!

By: Alec Mckeand

Alec Mckeand — Fri, 07 Jun 2013 09:05:51 +0000

If you have an allergy, your body is reacting to something you inhaled, touched or ate. The substances that trigger an allergic reaction are called allergens. Reactions to these allergens range from annoying to life-threatening.Many people with untreated allergy symptoms aren’t aware of how much better they can feel once their symptoms are properly diagnosed and managed by an allergist / immunologist, often referred to as an allergist.

By: Donna McFarland

Donna McFarland — Thu, 31 Jan 2013 12:02:57 +0000

It’s WILD …the proliferation of allergies alone…not to mention so MANY other diseases. We’ve GOT to get seriously involved in demanding of our food suppliers that they don’t carry GMO foods. The Monsanto/ roundup worldwide contamination crisis is killing us ALL…read, or check you tube video’s for more info friends…its SHOCKING!

By: petespad

petespad — Sun, 20 Jan 2013 16:01:16 +0000

I am allergic to wheat. There are several excellent recipes for baking with Spelt and Kamut flour on Google. I prefer the spelt flour. It rises well and is easy to knead. Imagine I hadn’t had a pizza in years ! Now I can make my own .At the health food store here ,spaghetti and macaroni made with corn flour is available. This pasta is the closest to white wheat pasta in texture and no strong taste like some of the other pasta alternatives.Breakfast cereals claimed to be ‘oat cereal’.Beware ! Read the box ! There is wheat in them.Not to mention brand names…the crick crack rice cereal is safe. Healthier is oat meal and corn mush.

By: dlmadigan

dlmadigan — Sun, 13 Jan 2013 19:39:29 +0000

I notice that you have not mentioned the soy allergy. You are telling people to use the little poison bean. Soy is in everything. I have been wondering why there is so much soy has been put into food. It messes with the mind to make you think the product you are eating actually tastes good. I would suggest you read up on the use of soy bean and how the use of soybean got started. Yes chocolate also has soy protein put into it!

By: Susan

Susan — Sat, 12 Jan 2013 02:23:06 +0000

I recently underwent allergy testing by the skin prick method. On the food allergy section the thing they test for directly related to chocolate was cacoa bean. If that is the allergy, the cocoa powder would not be a good option. The way your information is worded may need to be looked at. Also, from what research I’ve found that the allergy to cocoa is usually related to a cockroach allergy, due to residue of cockroaches left from processing in the fields.

By: Beth Herman

Beth Herman — Thu, 10 Jan 2013 14:07:26 +0000

According to current research, most people who report chocolate allergies are actually allergic to another ingredient, such as milk or other forms of dairy, that go into the manufacture of what we know as chocolate. Using it in its most basic or distilled form — pure cocoa or cacao — eliminates the possibility of a reaction. -Beth Herman, Farmers’ Almanac

By: Meridian

Meridian — Wed, 09 Jan 2013 21:55:37 +0000

If I’m allergic to chocolate (which I am), then why in the world would I want to substitute cocoa…*which is chocolate*… for chocolate?? You might want to re-do that one… I wouldn’t suggest replacing chocolate with carob, either, because that crap is NASTY.

By: MaryAnn Brower

MaryAnn Brower — Tue, 08 Jan 2013 17:35:16 +0000

I would re-think the idea of suggesting someone with a chocolate allergy use unsweetened cocoa in anything as it is simply chocolate that has been treated and defatted. Perhaps you meant carob? While not very close in flavor to chocolate, it does look like it and the flavor is pleasant once you get used to it.