|
This food is widely used for its thickening properties in many industrially prepared and homemade foods. Therefore the foods that contain egg are countless. If intolerance to egg has been identified by a DRIA test, the rotational diet mustn’t restrict only “egg” in itself, but also all of the foods that contain it.
The allergic forms caused by egg call for particular caution when using all industrial products that may contain it even though its presence is often not clearly stated.
Foods in which egg is contained in some form are:
— Many types of cookies
— Many types of industrially prepared or homemade products: cakes, pastries, meringues and sweets in general, including creams and puddings and most of all zabaglione and eggnog. English ‘lemon curd’ has an egg base.
— Ice creams: usually fruit sorbets are egg-free but it’s best to make sure.
— Creams and sauces: mayonnaise, tuna sauce, cocktail sauce, aurora sauce, tartar sauce, paté, etc.
— Egg pasta and noodles: tortellini, ravioli, tagliatelle, cannelloni, and other similar products.
— Breadings and batter coatings: these are usually thickened with egg.
— Meatloaf, meatballs, steak tartare
— Some liqueurs: egg marsala, Vov, Zabov and the like.
Especially in the case of skin irritation symptoms, one’s doctor may place restrictions on the use of some cosmetic products that contain egg, like many shampoos and face creams that include ovalbumin. In some cases a doctor may instruct a patient to take particular care even in the consumption of chicken, due to the frequent occurrence of cross reactions between chicken and egg. (In this case, see the specific profile).
Alternatives
Aside from the elimination of many industrially prepared foods, it’s not so difficult to exclude egg from homemade foods.
As far as sweets are concerned, shortbread is usually made without eggs. Instead of ice cream, one can eat sorbets as long as they are prepared without eggs.
Many homemade sauces, like salsa verde (an Italian parsley sauce used with meat), can be used as substitutes.
The batter for fried foods made with flour, water and salt (this batter should rest for a half an hour before using) gives excellent results, even better than the one made with egg. This coating is especially good for fried vegetables.
Many alternative recipes can be found, together with instructions for rotational diets, in the books by Dr Attilio Speciani “Le allergie: cause, diagnosi, terapie” [Allergies: Causes, diagnosis, therapies] (with Marina Speciani Necchi), “Resistere all’inquinamento” [Surviving pollution] and “Superare le intolleranze alimentari” [Overcoming food intolerances] (with Francesca Speciani), all published by Tecniche Nuove, Milan.
—
© This food profile is copyright of SMA Srl Servizi Medici Associati, Via Ariosto 28, 20145 Milan,
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
. Health director: Dr Attilio Speciani, M.D., Clinical allergist and immunologist. This material may not be used or reproduced without the publisher’s permission.
|
