HOME HALT GUIDE Food Allerg

Northern Advocate, 5 October 1943, Page 2

HOME HALT GUIDE Food Allerg

(By the Hi

I People are aj elusions from partly understa i take made by ; that because a I stance, is made | asthma in anotl Iby milk.- Thus | formed, advice ! cause may bt j totally different | It is a matter fo ] This acute s< ! foods is known iis encountered j children than i j interpreted as i definite compla humoured. The constituer j which the sensi : protein element ; are sensitive t ! lalbumin that i I trouble can o: j boiling the mil j condensed milk |an albumin in ; | Well-cooked eg produce it tha eggs. Egg yolk usually safe for Sometimes th turbance when holed may give | instance, rice f | cosmetics, may | bles; and wheat i ers may (same j bread made fre flour. ■ The comrrfone jduce allergy—n [meal, peas, beai ; nuts, potatoes,;i lobsters, | on. ; Don’t dismiss! (there may be a

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th -Department) to draw wrong con-1 omething they only; 1. A frequent mis- 1 arents is to assume j aid’s asthma, for in-j vorse by milk, then; • child is also caused; ruch free, but unin-; passed around. The; -and probably is— I n the two children j medical examination. I sitiveness to certain 1 j food allergy, and it j more frequently in] adults. Often it is I ddiness, but it is aj t, and it must, be; ! of the food towards /eness exists is some; Thus, when children! milk, it is the lac-1 responsible, and the : n be overcolne by; or using dried or; Again, in eggs it is ie white of the egg.; are less likely to; underdone or raw; m the other hand. :sj rabies. food causes no dis-j aten, but when -in•ise to trouble. For! »vder, often used ini >roduce nasal trou-; our inhaled by bak-j mptems—though the, with impunity, eat! the same batch of!

foodstuffs may pro-j k, eggs, wheat, oat-] oranges, chocolates.! pples, strawberries. > sork, linseed and so; • - | od faddiness lightly:' eeper reason for it. !

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