Do you have an egg allergy?

Maybe you wouldn't think so, but eggs are one of the most common allergens in our country, next to milk, and this is not only noticeable in adults, but unfortunately it is also becoming more common among small children. Most children outgrow their egg allergy by the age of 3-6. However, it can happen that this is postponed until a later age, as well as in a smaller percentage that the egg allergy can remain throughout life.

Solution?

Do not eat foods containing eggs. However, there are important nutrients that we need to pay special attention to so that our body can get them even if we eliminate the consumption of eggs from our lives. Eggs contain proteins of high biological value and are an important source of essential unsaturated fatty acids, monounsaturated oleic acid, iron, phosphorus and many trace elements, fat-soluble vitamins A, D, E and K. It is also a significant source of vitamin D. So, in the case of an egg allergy, this is all that needs to be replaced.

What can we replace the egg with?

• You can replace the egg with flaxseed flour orD-life Chia seeds. If you have flaxseed meal at home, you can whip up the egg substitute in a few minutes: add 3 tablespoons of water to 1 tablespoon of flaxseed meal, and after resting for 5 minutes, when it has thickened, it can be used instead of eggs for the given recipe. Of course, if it's a scrambled egg, no, because it's just a binder. Bananas and apples are also good substitutes for mixed cakes. About 80 g of fruit is equal to one egg.

• D-life Tapiocafood starch: It also functions as a binder and thickener. Due to its neutral taste, you can use it for sweet creams as well as for salty dishes. To replace 1 egg, mix 2 tablespoons of tapioca starch with 3 tablespoons of water.

Egg protein can be found in many foods, such as baked goods, bread, ragout, pasta and ice cream. It is important to always read the ingredients of each food when shopping. The following indicate the presence of egg white: albumin, egg, egg yolk, egg white, egg powder, dried egg, egg liquor, globulin, lecithin, lysozyme, mayonnaise, ovalbumin, ovovitelin, egg foam.

• But we have good news. You don't have to cut pasta out of your life. After all,D-life's carbohydrate-reduced noodlesare all egg-free. So you can safely eat them for the rest of your life, even with reduced carbohydrates, and you won't even notice that they don't contain eggs thanks to their traditional taste.

But let's see what causes egg allergy?

Egg sensitivity is caused by a combination of symptoms triggered by the protein in eggs, which can appear as skin lesions or recurring respiratory complaints. It is very important that egg allergy should not be confused with temporary intolerance, which develops as a result of consuming large amounts of eggs, appears with transient symptoms, and then disappears.

Symptoms of egg allergy can already appear during breastfeeding. The reason for this is that a certain amount of food eaten by the mother passes through breast milk into the baby's body. In such cases, it can be noticed that e.g. the child scratches, itches, rashes appear on the abdomen, he may also have eczema. Digestive system problems may also occur: abdominal cramps, diarrhea and even vomiting.In this case, it is worth following an egg-free diet during the entire period of breastfeeding

In patients allergic to eggs, it has happened countless times that allergic symptoms can appear even after eating chicken meat. The reason for this is cross-allergy, the background of which is the similarity of the chemical structure of the substances. The difference between the two substances is so small that the body cannot distinguish between them. For example, in some patients with an egg allergy, inhaling the hen feather allergen can also cause asthma symptoms. So if you suffer from an egg allergy, you should also pay attention to the fact that you may also be sensitive to poultry meat.

The D-life team wishes you good health!