Kiwi, also known as Chinese gooseberry, is a fruit which is relatively common in people’s diets as it is rich in nutrients and tasty. However, there are some individuals who experience uncomfortable symptoms after eating or touching the fruit. Kiwis can impact individuals in different ways, with some people experiencing severe reactions that others only notice mildly.
Most kiwi fruit allergy symptoms are mild, but this does not mean that individuals cannot respond severely, even sometimes with anaphylaxis. It has been suggested that it is more common for children to experience severe reactions to kiwi compared to adults. Even though having a kiwi allergy means you’ll not tolerate eating kiwis, it can also lead to cross-reactivity with other foods, pollen, or latex. Kiwi allergy is becoming a common issue worldwide, which is why we’ve created this Kiwi Allergy Guide to tell you more about symptoms, cross-reactivity and testing.
What is kiwi allergy?
A kiwi allergy occurs when your immune system mistakes the proteins present in kiwi as harmful substances like viruses or bacteria. After this mistake, the immune system sends white blood cells, IgE antibodies, and other compounds to fight off the “harmful” substances. When the immune system responds in such a manner, even though you don’t have any harmful substances in the body, you’ll witness kiwi allergy symptoms. The proteins present in kiwi fruit that result in allergy symptoms include actinidin, thaumatin-like protein, and kiwellin. However, studies show that the compound 30 kDa thiol-protease actinidin is the major kiwi allergen {1}. People with a kiwi allergy also tend to be hypersensitive to other foods.
Kiwi allergy symptoms
Kiwi fruit allergy symptoms are divided into two categories because there is true kiwi allergy and oral allergy syndrome.
Oral allergy syndrome
Also known as pollen food allergy syndrome (PFAS), the body accidentally confuses certain foods for pollen. This leads to the production of mild allergic symptoms. These symptoms include:
Itching of the mouth, lips, and tongue after eating the fruit.
Skin rashes.
You will notice that Oral Allergy Syndrome (OAS) symptoms are rising or at their worst when pollen counts are high. OAS symptoms often only last for a few minutes before they disappear.
True kiwi allergy symptoms
When experiencing a true allergy to kiwi, the symptoms tend to be more severe than OAS. If one experiences symptoms like anaphylaxis, there is a need to get them to the emergency room. These include:
Abdominal pains.
Rashes.
Vomiting.
Trouble breathing/anaphylaxis (more common than in OAS).
Eczema is a skin condition that involves raised, itchy patches.
Hives.
If you have a mild reaction when eating kiwi, such as itching around your mouth, it is best to stop eating the fruit because the next time you consume it, the symptoms will reappear. Most true kiwi allergies happen within the first 20-30 minutes of consumption.
Kiwi latex allergy
Latex is a natural product produced by rubber trees and other similar trees. You’ll often find latex in condoms and surgical gloves. Latex allergy often increases the risk of getting different allergic reactions like kiwi allergy. Kiwi and latex share at least two similar allergens hence why they’re tightly connected to each other. If you’re allergic to latex, you might also have a higher risk of getting an allergy to bananas and avocados. The reason for this relationship between latex and fruits is due to the similarity in the compounds present in these fruits and latex. Latex compounds are also similar to compounds present in certain vegetables, fruits, nuts, and tree pollen. So, an allergy to kiwi may also mean you’ll have a latex allergy, through cross-reactivity. Having a kiwi allergy also means that you may be allergic to other fruits and vegetables that share similar compounds to this fruit.
How long does kiwi allergy last?
Kiwi allergy symptoms start a few minutes after contact or consumption of the fruit, mainly within the first two hours of consuming the fruit. For children, it’s possible that they may outgrow their allergies once they enter teenagehood. However, for adults, you need to find ways to manage the allergy since kiwi fruit will always be an allergy you need to deal with. Specific skin-related symptoms like hives and rashes may take at least two days to clear up in the short term. However, if you suffer from a severe allergy to kiwi, you must visit the hospital even after using an EpiPen because sometimes the symptoms reoccur approximately four hours after the first symptoms. Hence, it is best to stay under the doctor’s supervision if the symptoms reoccur in severe cases.
Kiwi allergy in children
Kiwi is a known allergen, and even though kiwi fruit is full of vitamins and nutrients, you shouldn’t wean your baby with kiwi if you have a history of allergies in your family. Babies have weaker immunity and tend to have many allergies even though they outgrow them late on. You can always consult your doctor if you’re worried about kiwi. If your child has an upset stomach, bloating, or even diarrhoea after eating kiwi fruit, these can be symptoms of an allergy. Some other symptoms you may see from an allergic reaction to kiwi include:
Redness or swelling around the lips and mouth.
Excessive crying.
Irritability.
Difficulty breathing.
Scaly or red patches on the skin.
Hives.
If you suspect your child may be allergic to kiwi, you should take them to a doctor if their symptoms are mild and resolve quickly, or straight to the emergency room if they are severe.
Kiwi allergy testing
Basic Allergy Test.
If you suspect you may be suffering from a kiwi fruit allergy, then we recommend you visit your doctor and present your symptoms, and they will help you know whether you may have any underlying conditions that could be causing your symptoms. If you’re unsure if kiwi is the specific cause of your allergy symptoms and want to gain more insight, you could order yourself a simple home Allergy Test. At our laboratory, we will test your sample against common allergens in your environment and your food. After a comprehensive review by our scientists, you will get your results on your phone in seven days, showing you foods you need to keep away from since you’re allergic to them.
An allergy test only tells you what you need to avoid. However, you’re the one who needs to do the heavy lifting. The only way to manage an allergy to kiwi is by avoiding the fruit in all ways possible. While some people can consume cooked kiwi since the proteins are inactivated, others can’t. However, you don’t need to try cooking kiwi down to eat it; you can always substitute it for other healthy and nutritious fruits. Be careful when eating salads, drinking smoothies, and generally eating food not prepared by you at home. If you’re eating somewhere other than your home, always let the host or staff know about your allergy so you can prevent yourself from suffering from any kiwi allergy symptoms.
References
Hassan, A. K., & Venkatesh, Y. P. (2015). An overview of fruit allergy and the causative allergens. European annals of allergy and clinical immunology, 47(6), 180-187.
Allergic rhinitis is believed to be the most common allergic disease in the world, affecting approximately 10-30% of the adult population {1}.
What is Allergic Rhinitis?
The condition is categorised by inflammation of the upper airways, including nasal obstruction and itching, sneezing and rhinorrhea. These symptoms are caused by inhaling allergens such as pollen, dust mites, mould, animal dander or wood dust. Considering allergic rhinitis already affects so many of us, and prevalence rates are increasing, we’ve put together a guide to learn more about the disorder. Firstly, we’ll talk about how there are different types of allergic rhinitis.
Perennial Allergic Rhinitis
Perennial allergic rhinitis is experienced across the year, not pertaining to a certain month or season. This perennial version of the disorder is often caused by house dust mites or pets who are a constant in the house.
Another Name for Allergic Rhinitis
Seasonal Allergic Rhinitis is often called hay fever.
Seasonal Allergic Rhinitis
Seasonal allergies occur when pollen counts are high, depending on the type of pollen that causes your rhinitis. Tree pollen is common in early spring, grass pollen is more typical of late spring and summer, whereas ragweed pollen is common in autumn. There are myths about hayfever, including that hay and flowers are the causes but this is not the case.
Symptoms of Allergic Rhinitis
A woman having a headache
The main symptoms of allergic rhinitis include:
Sneezing.
Itchy or blocked nose.
A cough.
An itchy mouth.
Streaming or itchy eyes.
Headaches and sinus pain.
Allergic rhinitis has been described as a world health problem since these symptoms can impact absenteeism from work or school, decreased productivity, less sleep, and more doctors appointments. It has even been suggested that the condition causes low job productivity globally even more than high blood pressure and diabetes {2}.
Allergic Rhinitis and Asthma
Allergic rhinitis and asthma frequently co-exist and have a close relationship, wherein at least three out of four people with asthma also have allergic rhinitis. The two conditions share a similar pathology, but influence the upper and lower airways differently.
Health professionals use the ‘Allergic Rhinitis and its Impact on Asthma’ (ARIA) guidelines to determine the influence of allergic rhinitis on your life in order to tailor treatment plans. They will look at the duration of symptoms (intermittent or persistent) as well as their severity (mild, moderate or severe).
Allergic Rhinitis vs Covid
Although the symptoms of allergic rhinitis and covid-19 can overlap, you should still be able to determine whether you are experiencing allergies or covid. Coronavirus symptoms are more likely to include a dry cough and fever, as well as shortness of breath. If you are unsure, we recommend you take a covid test.
Allergic Rhinitis Treatments
There are different ways to manage your allergic rhinitis to calm symptoms from impacting your day-to-day life.
Nasal Spray for Allergic Rhinitis
Corticosteroid nasal sprays can effectively reduce inflammation in the nose which reduces itching and sneezing. Nasal sprays are available in local pharmacies, or you may be able to have stronger versions prescribed for you based on your doctor’s recommendation.
Antihistamine for Allergic Rhinitis
Antihistamines can effectively control itching and sneezing in those who have mild allergic rhinitis. However, this treatment does not seem as useful in tackling a blocked nose. For individuals with seasonal or situational allergic rhinitis, antihistamines can be used as a preventative measure prior to coming into contact with the allergen, for example if you are allergic to dogs you may take an antihistamine pill before going to someone’s house where there is a dog.
Immunotherapy for Allergic Rhinitis
Immunotherapy is possible for individuals who have moderately severe allergic rhinitis which is impacting their quality of life. Specific immunotherapy involves administering increasing doses of an allergen in order to induce tolerance to it over time. This treatment can prevent you from experiencing allergic symptoms in the future as well as reduce your risk of developing asthma as a result of rhinitis.
Allergic Rhinitis Test
If you take an at home allergy test, you can be notified whether you are allergic to environmental factors such as bahia grass, birch, or cladosporium herbarum, as well as cat and dog dander. It is beneficial to understand your body so that you can be prepared when you come into contact with these allergens again.
Garlic is a bulbous plant that is used to enhance the taste of many savoury dishes, in all traditional cuisines around the world. Garlic has a pungent smell and a savoury flavour that it adds to meals. However, if you have a garlic allergy, the mere inhalation or its aroma can cause reactions all over your body. Garlic belongs to the allium family, meaning that if you’re allergic to garlic, you may also experience reactions to other spices like chives, leeks, and shallots. Garlic allergy and onion allergy are commonly linked because most patients experience an allergy to both bulbs as they contain specific similar allergens {1}. Garlic allergy is relatively uncommon compared to garlic intolerance, but it still does exist and can be life-threatening. If you’re allergic to garlic, this means that consuming raw or cooked garlic will cause the same reactions, and it’s only best to avoid this spice. Within this guide, we will discuss both garlic allergy and intolerance, including symptoms and ways of testing.
Causes of garlic allergy
Garlic allergy, similar to other allergies, occurs when the body comes in contact with a foreign substance, and your immune system reacts to it. When you have a garlic allergy, your immune system assumes that this substance is “harmful” even though, in reality, it’s not. When your immune system releases antibodies to fight something that’s not typically harmful to the body, it’s what we refer to as an allergic reaction. Food allergies are a specific type of allergy that can be triggered by even the smallest amount of the trigger object or food. Food allergies affect around 8% of children and 3% of adults.
The most common types of allergies are shellfish, peanuts, tree nuts, milk, and eggs. Compared to these, garlic allergy is among the rare allergies people suffer from. According to most clinical trials, garlic’s most common side effects are body odour, bad breath, and garlic allergy.
Garlic allergy symptoms
Garlic allergy symptoms are often experienced within a few minutes of contact with garlic, but for others it may take a few hours before they can witness them. The most common symptoms are those that affect the skin, like rashes and asthma. These garlic allergy symptoms can show up even after touching or inhaling garlic. Symptoms of garlic allergy can either be mild or severe depending on the individual’s reaction. Symptoms include:
Skin inflammation.
A tingling sensation of the lips, mouth, or tongue.
Nasal congestion or runny nose.
Itchy nose.
Sneezing.
Itchy or watery eyes.
Shortness of breath or wheezing.
Nausea and vomiting.
Stomach cramps.
Hives, itching, or redness of the skin.
Swelling around the mouth, tongue, face, or throat.
Anaphylaxis.
Fast heartbeat.
Stomach pain.
Diarrhoea.
Dizziness or fainting.
Differentiating garlic allergy and garlic intolerance
Garlic allergy, as seen above, can be very dangerous because when symptoms like anaphylaxis show up, this tends to be life-threatening and needs immediate medical help. On the other hand, garlic intolerance is not as serious and can’t be life-threatening. The severity of garlic intolerance increases with the amount of garlic you consume. Food allergies are often confused with food intolerance, which also applies to garlic. It is wise to note that garlic intolerance symptoms often dwell in the gastrointestinal tract. In contrast, garlic allergy symptoms often include skin reactions, like contact dermatitis.
While garlic allergy results from the immune system mistaking garlic for a dangerous substance, food intolerance is due to the body being sensitive to the proteins present in garlic or the body lacking enzymes required to digest proteins in garlic. When you suffer from garlic allergy, it doesn’t matter how much you consume; you will still experience the symptoms. However, the amount of garlic you often consume matters in garlic intolerance. Most people have some tolerance for the food they are intolerant to. So, if you consume too much of that food or ingredient, that’s when things go wrong, and you experience severe symptoms.
The symptoms of garlic allergy happen within a few minutes to two hours. In garlic intolerance, it may take up to three days to witness the symptoms, which makes it hard to pinpoint the cause to a specific food item or ingredient. Food intolerance symptoms take a long time to show up because food must reach the colon first before you can see or witness any signs.
Intolerance to garlic
Our Complete Intolerance Test Box.
Garlic intolerance is caused by the lack of certain digestive enzymes that are supposed to help break down or process garlic. Intolerance to garlic can also be caused by other conditions such as irritable bowel syndrome, celiac disease, or even stress. Intolerance to garlic and other foods is often a result of a myriad of issues, and that’s why we advise you to talk to your doctor to check for underlying problems before you can take our Intolerance Test kit.
When a certain food isn’t broken down in the small intestines, it gets pushed to the colon. Here, it ferments and forms gas, and that’s when you start hearing the stomach rumble, and you get gassiness and stomach cramps. Having garlic intolerance can be very uncomfortable because of these symptoms. It is common for these symptoms to subside and finally come to a halt once you’ve passed on the food, which in this case is garlic.
Garlic intolerance symptoms
Symptoms of garlic intolerance dwell in the digestive tract but are not limited to there. The symptoms of garlic intolerance often vary from one individual to the next based on your level of intolerance for that specific food item. Symptoms of garlic intolerance include:
Bloating.
Gassiness.
Stomach ache or cramps.
Diarrhoea.
Coughing.
Headaches.
Nausea.
A runny nose.
Garlic intolerance remedy
The best way to remedy garlic intolerance is by avoiding consuming garlic. The same applies to garlic allergy. It is possible to find substitutes for this flavour and add it to your meals to prevent experiencing symptoms after eating food loaded with garlic. You can also talk to your doctor (once you’ve proved you have garlic intolerance by taking an Intolerance Test). Under their supervision, they can help you go on a garlic-free diet for a couple of weeks, and after you’re finally feeling well, they’ll help you reintroduce it slowly. This method can help you know the amount of garlic you can use without experiencing a reaction. However, this method is not effective for garlic allergies, where the only remedy is to completely cut it out from your meals.
You may also notice that when you have a garlic allergy or garlic intolerance, you will also suffer from reactions when you consume foods from the same family as garlic. These include:
Onions.
Chives.
Leeks.
Shallots.
Garlic is part of the allium family, meaning you may be allergic or intolerant to the above foods. That’s because the proteins or allergens in these foods are similar to each other, and if you’re allergic, your immune system will react to them in the same way. This is known as cross-reactivity. You will also need to be careful about what you’re eating by asking for the ingredients or checking the ingredients list when food shopping. You’ll find that most soups, pre-made marinades, and mixed spices contain garlic, and you’ll need to keep away from these. An allergy to garlic means that you will always have to be careful to avoid any contact you may have with this spice. Sometimes people with garlic allergy can also experience cross-reactivity with pollen allergies like birch pollen {2}.
Testing for garlic allergy and garlic intolerance
If you suspect you may suffer from either garlic allergy or intolerance, you need to talk to your doctor about your history and symptoms. Doing so will help the doctor determine what issue you may be having and whether there could be underlying diseases. If there aren’t any, you can take an Intolerance Test or an Allergy Test. You can pick these depending on which symptoms you have based on what’s listed above, or read more on our page dedicated to allergies vs intolerances. But if you’re still unsure, you can take an Allergy and Intolerance Test to check for both.
These home-lab test kits are great at helping you determine what could be causing the symptoms. It could be a garlic allergy, intolerance, or other foods you consume regularly. These tests check for common allergens to help you determine what is the cause of your symptoms. You can order your preferred test kit online, have it delivered within three days, and once you’ve collected your sample, send it back to the lab for testing, upon which you’ll receive your test result within a week. Find out more about your body and health without even leaving your home!
References
Almogren, A., Shakoor, Z., & Adam, M. H. (2013). Garlic and onion sensitization among Saudi patients screened for food allergy: a hospital based study. African Health Sciences, 13(3), 689-693.
Asero, R., Mistrello, G., Roncarolo, D., Antoniottib, P. L., & Falagiani, P. (1998). A case of garlic allergy. Journal of Allergy and Clinical Immunology, 101(3), 427-428.
Lifelab Testing’s Bioscientist, Felicia Oladipo attended the Allergy and Diagnostics Workshop on Thursday, 13th October 2022 and found very useful and interesting current data from the session. The workshop was held at the EuroImmun International Training Centre in London. The topics covered in this intensive course included allergy pathogenesis, allergy diagnostics, allergy management, allergy extracts and components, cross-reactive carbohydrates determinants (CCD) and cross-reactivities, allergy immunoblots, and state of the art automated solutions for allergy testing.
Why is this research critical? The recent data has predicted that by 2025, approximately half of the entire EU population will be affected by at least one chronic allergic disease, therefore it is critical that we understand these immunological reactions.
That’s why this article will recap some of the key findings and themes discussed during the conference, and touch on what this might mean for health care businesses in the allergy industry, affected patients and within the larger immunological world.
Presentation 1 – Delivered by Nuran Eslik
Allergy Introduction and Evaluation
The opening presentation covered exactly how the body reacts when introduced to an allergen, which is a crucial area of study that can impact the allergen testing process and suitable treatment or prevention.
The first key observation introduced was that when it comes to a hypersensitivity reaction, the IgE mast cell is activated, and the symptoms usually appear within 15-30 minutes.
The latest industry data suggests that allergies are becoming more prevalent, especially for individuals under 18 years old. It is evident that most allergic patients are polysensitized, with around 60% of the patients being allergic to more than one allergen.
This presentation also showed us data that predicts that half of the entire EU population will be affected by a chronic allergic disease by 2025. It is more important now, than ever before, for people to improve their knowledge on how to identify allergies from their symptoms.
Allergy Testing
Then the presentation dove deeper into the IgE mast cell activation which, as mentioned, can produce physiological symptoms from allergic reactions, typically appearing within 15-30 minutes.
The current allergy blood test measurements that the technology of today allows for can detect an allergic reaction by testing IgE levels, but scientists haven’t been able to put their finger on is the exact cause or possible pathways behind allergic behind the allergic reactions.
There are, however, different types of diagnostics available to aid the detection of possible allergens. The methods discussed in this seminar include:
Basic Allergy Test.
Euroline: An extract-based diagnostics. It can, for example, include collecting parts of birch pollen that result in allergy symptoms and coating it on a nitrocellulose strip.
Allergen-specific IgE: This is an efficient allergy diagnostic. It can include up to 54 allergens in one test strip. In this case, a low serum sample volume is required, fully automated performance and evaluation, and various profiles (allergens) are available for testing. At Lifelab Testing, we use this method of diagnosis in our at home allergy tests.
Country-specific profiles: In this case, you can focus more on allergens that are more common in those countries/regions. In this case, you can have purified allergens on a membrane chip, ensuring an optimal membrane for each antigen. You can also have a combination of various allergens bringing about a fixed allergen position leading to easy evaluation.
Whether new methods are to be established remains unclear, however IgE testing is clearly growing particularly in the UK and EU.
Other noteworthy themes emerging from the presentation included:
Issues with cross-reactive carbohydrate determinants
Cross-reactive carbohydrate determinants (CCD) are protein-linked structures that are responsible for cross-reactivity. In allergy testing, CCDs can cause issues such as:
Defined partial allergen diagnostic.
Diagnostics based on single allergen components (partial allergens).
Multiple sensitizations.
Unclear results.
Clarification of cross-reactions.
Risk assessments.
Therapy decisions.
Limitations of allergen extracts
A lot of in vitro allergy testing are still based on allergen extracts obtained from natural allergen sources. Allergen extracts are disadvantageous because of:
Varying labs and tests. Different labs have different standards or use different components of plants to determine the allergy.
DPA-Dx standardisation of the quantity of allergen components can be more expensive.
Definition of DPA-Dx
DPA-Dx allows accurate identification of the allergen-causing component (s). This additional detection does not base diagnostics on solely specific IgE antibodies in the serum, but also on recombinantly produced individual proteins (components)
What is the clinical significance of this research?
EuroImmun say “Molecular allergy diagnostics detect specific IgE antibodies in serum. The detection, however, is not based on total extracts of the allergen sources as conventionally, but on recombinantly produced individual proteins.”
This enables the following:
Prognosis of possible tolerance development
Risk assessment and estimation of the severity of allergic reactions
Selection of a suitable specific immunotherapy
Delimitation of (CCD-dependent) cross-reactions and genuine multiple sensitisations
Another key distinction for those in the allergy industry to note, is that allergens can be classified as either ‘major’ or ‘minor’ based on their IgE-binding frequency. Below, we outline the difference between significant allergens and minor allergens.
Major allergens
Major allergens have characteristics like:
React in more than 50% of patients.
Specific for a particular allergy.
Often highly abundant in the allergen source.
Minor allergens
Minor allergens, on the other hand:
React in less than 50% of patients.
Trigger for cross-reactions.
Often low abundance in the allergen source.
Cross-reactivity can occur due to the similar structure of the allergens (for example, botanical relations). This can therefore make you seem that you are allergic to other things that have a similar molecular structure.
Low-risk sensitisations
In the case of sensitisation to low-risk components, targeted dietary advice includes looking at the:
Strength of DPA-Dx.
Standardisation of tests.
Detection of major and minor components.
Detection of the most important protein families.
Differentiation of cross-reactions vs true polysensitisation.
Indication for the severity of clinical symptoms.
Improved risk assessments for individual patients.
Advisory for dietary restrictions/cooking.
It is hoped by that pursuing and developing these methodologies, IgE testing can become even more accurate and reliable; consistently delivering actionable results to patients.
Presentation 2 – Delivered by Nuran Eslik and Lucrezia Perazzotti
Immunoblots: Incubation and Evaluation
This presentation included showcasing the Euroline allergy test kit and choosing the optimal membrane for the allergen on the strip when testing. This presentation also involved a tour around the International Training Centre and an explanation of the different immunodiagnostic instruments in the second presentation and how to prepare samples for testing on such machines (Euroline allergy test kit) and their benefits. This demonstration was useful in comparing our own tests at Lifelab Testing to others in the industry.
Food allergies are common in both children and adults, where around 5% of children under five suffer from food allergies. The prevalence of food allergies has been on the rise. From 1997 to 2007, food allergies in children under 18 years increased by 18%. Even though some children outgrow food allergies before their teen years, allergies to tree nuts, peanuts, shellfish, and fish may be lifelong. Identifying food allergies in children is very important as it prevents them from suffering from severe symptoms that could harm their health and well-being. Allergies can also affect a child’s nutrient intake and growth {1}. Allergies can also be life-threatening because they can sometimes cause a condition known as anaphylaxis which needs immediate medical attention.
Around 90% of food allergies are caused by eight common foods, which we will go into more detail below. Read on to find out the most common child allergies and intolerances, including symptoms and testing.
Common child allergies
Food allergies can present in infants even when the mother is breastfeeding. This is because the child reacts to foods the mother has eaten. Therefore, it may be necessary for a mother to remove food items from their diet to prevent their baby from experiencing symptoms. When a mother eliminates these foods from their diet, it relieves the child, preventing further complications. It is common for children to develop allergies once they start weaning as they react to the foods being introduced to their systems for the first time. Even feeding a child milk powder can cause an allergic reaction, considering the primary ingredient in the milk powder is cow’s milk.
There are certain foods which cause approximately 90% of food allergies in children. These include:
Peanuts.
Milk.
Eggs.
Fish.
Shellfish (crab, lobster, crayfish, and shrimp).
Soy.
Tree nuts (for example, pecans, cashews, and walnuts).
Wheat.
Allergies to peanuts, tree nuts, fish, and shellfish tend to be the most severe in children because they are most likely to develop life-threatening anaphylaxis. These four main food allergies are also the ones that tend to last for a lifetime. It is possible for children to outgrow allergies to milk, eggs, soy, and wheat, commonly during or before their teen years.
Children’s hayfever
Hay fever is an allergic reaction to allergens such as grass pollen. It is medically referred to as allergic rhinitis. During the warmer seasons, it is common to see children play outside, where they will inhale airborne pollen. A child’s pollen allergy triggers the mucous membrane, triggering hay fever allergy symptoms.
If a child has hay fever, you’ll notice they’ll start sneezing; experience laboured breathing, watery eyes, and runny nose. Hay fever in children occurs because their body’s immune system mistakes the pollen for “invaders” like bacteria. This causes the immune system to release substances such as histamines which often cause hay fever symptoms. There are different pollination seasons for various trees and grass. So, depending on which specific plants cause hay fever symptoms in your child, they may only experience symptoms if it’s a particular plant’s pollination season. It is therefore beneficial to identify which plant causes symptoms, which can be done through an allergy test which analyses a blood sample against different grasses.
Even though some children have easily identifiable hay fever symptoms, other kids don’t experience such visible symptoms, and their lives aren’t affected when it’s hay fever season. So, the severity of hay fever symptoms varies from one child to the next.
Food Allergies in children
As listed above, there are food allergies in children which are more common than others. We will now expand on these allergies and how they develop.
Peanuts and tree nuts
Peanuts are different from tree nuts because, as the name suggests, tree nuts are nuts that grow on trees, while peanuts grow beneath the ground. Even though children may have a peanut allergy, they may be able to tolerate tree nuts. Tree nuts include walnuts, almonds, hazel nuts, pecans, cashews, and Brazil nuts; all the nuts are in hard shells. Allergies to either tree nuts, peanuts, or both, can bring about a reaction known as anaphylaxis, which occurs within minutes of consuming these nuts and is life-threatening. Ensure that caregivers, teachers, and family members are aware of your child’s allergy. Nuts contain essential nutrients but aren’t a necessary part of a diet, so you can easily eliminate this from your child’s diet.
Milk
Milk is a common cause of allergies in infants. 2% of children under two years suffer from milk allergy {2}. Milk allergy in babies is common because this is the first allergen consumed in such huge amounts, especially if the child is being bottle-fed or formula. Most people who bottle feed their children often feed them with cow’s milk. However, a child can develop milk allergy simply from breastfeeding, but that’s less common. Once you have identified that milk is the cause of your baby’s symptoms, it is necessary to eliminate milk from your infant’s diet. Sheep and goat milk aren’t good alternatives because they contain the same allergens present in cow’s milk. Breastfeeding mothers should also eliminate dairy from their diet to prevent triggering their infants.
Babies’ most common milk allergy symptoms are colic and itchy, dry eczema. You may also notice that your baby vomits after drinking milk and also experiences diarrhoea and gassiness. You can substitute milk for soy milk or soy formula if they aren’t allergic to soy protein. If your child doesn’t tolerate soy, your paediatrician may recommend a specialised formula made of hydrolyzed protein and amino acid elemental formula.
As your child’s immune system develops, they might outgrow milk allergy, and you can introduce it back to their diet. However, you should only do so once you have verified that your child is allergy-free, by consulting their doctor. Milk is essential in a child’s diet as it helps form strong bones, muscles, and teeth. It also helps with nerve function and the health of every system in the body. For older children, you can ensure they get other food substitutes rich in calcium like:
Dark-green leafy vegetables.
Calcium-fortified orange juice.
Canned fish ate with the bones (e.g., sardines, salmon).
Dried figs and prunes.
Tofu.
Dried beans.
Eggs
The common protein in eggs that causes an allergic reaction is mainly found in egg whites. Even though your child can consume egg yolks, it is better to keep away from both because of possible contamination. Eggs contain essential proteins and nutrients but aren’t necessary for a balanced diet. You can substitute eggs for fish, dairy products, legumes, meat, and grains. Ensure you also check foods when grocery shopping for possible egg ingredients.
Fish and shellfish
Shellfish fall into two categories;
Crustaceans, like shrimp, crab, or lobster.
Mollusks, like clams, mussels, oysters, scallops, octopus, or squid.
People who are allergic to shellfish, will either experience symptoms when consuming foods from one group, or both. Most allergic reactions from shellfish result from someone consuming the shellfish, while others get reactions simply from inhaling the scent of shellfish cooking. Shellfish allergies usually last a lifetime; hence one needs to learn to avoid and manage them.
Fish allergy involves fish like tuna and cod. People with fish allergies can be allergic to one type of fish and not the other. Rarely people with a fish allergy can get a reaction from breathing in the scent of fish cooking or simply touching it. Therefore, most times, allergic reactions come from eating fish. Fish allergies often last a lifetime. The most common shellfish and fish allergy symptoms include wheezing, trouble breathing, coughing, hoarseness, throat tightness, belly pain, vomiting, diarrhoea, itchy, watery, or swollen eyes, hives, red spots, swelling, a drop in blood pressure, and causing lightheadedness or loss of consciousness (passing out). Allergic reactions can differ from one child to the next. If you notice your child is experiencing anaphylaxis, symptoms often include a drop in blood pressure, loss of consciousness, and trouble breathing. You need to call emergency medical services or rush to the nearest hospital, as this is life-threatening. If your child is breastfeeding, you may notice that your baby experiences symptoms when the mother eats certain foods, such as shellfish or fish. As a result, the mother needs to eliminate these from her diet.
Soy
If you start feeding your child soy baby formula, you may notice symptoms such as a rash, runny nose, wheezing, diarrhoea, or vomiting, which results from an allergic reaction to soy protein. It is possible that children allergic to cow’s milk can be allergic to soy too. Your paediatrician can recommend a low-allergenic formula that is safe for your baby to consume. Even with a soy allergy, it is possible to tolerate soy oil since it contains less protein.
Wheat
Oats and rice are the most common grains first introduced to children because they’re less likely to cause an allergic reaction. Once children show no allergic reaction to wheat, it is common to introduce wheat next. If your child is allergic to wheat proteins, you will notice hives and wheezing immediately upon consumption. Reactions to wheat can also be a symptom of celiac disease. If so, you’ll see symptoms such as abdominal pain, diarrhoea, irritability, poor weight gain, and slow growth. You can observe signs of celiac disease shortly after your child has had their first bowl of cereal. It is common not to make a diagnosis until adulthood since some children can have the condition at a low level for years.
Pet allergy
You will notice symptoms such as wheezing, stuffy nose, and watery and itchy eyes as soon as your child comes in contact with a pet dander. It is also possible for your child to experience an asthma attack upon coming in contact with a cat or dog. Your child can experience symptoms by inhaling pet dander or coming in contact with pet saliva. This allergic reaction is due to the proteins found in animal skin cells, saliva, and urine. Some allergy therapy or allergy shots help kids with a pet allergy. Alternatively, you can stay in a pet-free home for their sake.
Kids’ allergy symptoms
Our Basic Allergy Test.
It is expected that most allergies in children aren’t fully developed until the age of seven, which is why most kids outgrow their allergies earlier. If you think your child may be suffering from an allergy, you must talk to your doctor or their paediatrician. You can also get your child an Allergy Test. It is recommended to consult with your doctor before ordering a test, and is most suitable for children aged 7 and over. This child allergy testing for kids will check for all the common food allergies, pet allergies, and hay fever allergies. All you need to do is order the test kit, take the sample and send it back to the labs, where the sample will be tested against 38 common allergens, and you’ll get your results within a week.
The common allergy symptoms to look out for in children include:
Sneezing.
Coughing.
Itchy mouth/throat.
Watering eyes.
Wheezing or chest tightness.
Rashes.
Hives or swelling.
Nausea.
Vomiting or diarrhoea.
In extreme cases, anaphylaxis.
Difference between allergy and intolerance
Even though it’s common to see the word “intolerance” and “allergy” interchanged, they are different conditions, and you’ll see why after reading this. A food allergy arises when you consume an allergen, and the immune system mistakes it for an invader, releasing histamines which result in allergy symptoms that we notice within minutes to two hours after consumption of the allergen. Food allergies mainly occur in children because their stomach lining isn’t fully developed yet.
Food intolerance, on the other hand, happens because your body lacks a certain enzyme necessary to digest the proteins in the food consumed. Upon lack of enough enzyme to digest said proteins, gastrointestinal symptoms manifest. These symptoms manifest because undigested food gets pushed into the large intestines, where it ferments and produces gas, causing constipation, gassiness, diarrhoea, vomiting, nausea, and stomach pain. If you think your child may be suffering from food intolerance, you can use a home-lab Intolerance Test to check for possible food intolerances they may have.
Most of these symptoms of food intolerance cease to occur once you pass that food. However, in the case of allergies, symptoms such as hives and rashes take a while to stop appearing after taking medication. Unlike food allergies, food intolerances aren’t life-threatening but just uncomfortable. Allergy symptoms appear almost immediately after contact with an allergen, while food intolerance symptoms can take upto 48 hours to show. You can check more about the difference between a food allergy and an intolerance.
Food intolerance in children
Food intolerance is a reaction to the food one has consumed. Food intolerances result from the body lacking certain enzymes to break down the food proteins or the body reacting to chemicals in that food. Most people can tolerate small amounts of foods that they’re intolerant to. Symptoms of food intolerance are often delayed and can happen days to hours after food consumption.
The most common food intolerance in children includes gluten and lactose. Lactose is a sugar in milk, and most children find it hard to digest, hence lactose intolerance in children. Gluten, on the other hand, is a protein present in barley, wheat, and rye. Children are often exposed to gluten once they begin weaning since they’re exposed to items like biscuits, cereals, and bread which often contain gluten. Gluten intolerance in children isn’t life-threatening; your child won’t experience symptoms like anaphylaxis. However, the most common food intolerance symptoms include brain fog, headaches, migraines, dizziness, joint pain, and rashes on elbows, knees, buttocks, or the back of the neck.
Child intolerance test
If you notice gastrointestinal symptoms in your child, it most likely means that there is a food that they’re intolerant to. To narrow down the food intolerance your child is suffering from, you can take a home-lab child Intolerance Test. This test will check your child’s sample against 159 foods and drinks that could be causing intolerance symptoms. With the test comes a 30-minute free consultation with a nutritional therapist who will help you figure out the proper diet for your child that won’t result in weight loss or dietary deficiencies. Get your child tested today to prevent those simple intolerance symptoms from turning into severe cases.
References
1. Christie, L., Hine, R. J., Parker, J. G., & Burks, W. (2002). Food allergies in children affect nutrient intake and growth. Journal of the American Dietetic Association, 102(11), 1648-1651.
2. Heine, R. G., Elsayed, S., Hosking, C. S., & Hill, D. J. (2002). Cow’s milk allergy in infancy. Current opinion in allergy and clinical immunology, 2(3), 217-225.
Yeast is a type of fungus commonly used in food production. You can find yeast in popular foods and drinks like kombucha, bread, sweets, and most baked goods. Yeast is also naturally present in the body, but it’s a different species known as candida. When there’s an imbalance in the body, that’s when you’ll have a yeast infection. The yeast in your body can flare up, causing imbalances due to antibiotics or lifestyle changes.
When you’re trying to avoid foods with yeast, it’s primarily because of an existing yeast intolerance or yeast allergy. A true yeast allergy is rare, and it may be due to other proteins in beverages like beer and wine rather than yeast itself. But even though a yeast allergy is rare, a yeast intolerance isn’t. About 50 million Americans suffer from allergies, but only a few of them are food and yeast allergies{1}. A yeast intolerance can result in gastrointestinal issues like diarrhoea, gas, and cramps. It is important to note that the gut naturally contains its yeast, and some foods can trigger it even if they don’t have yeast.
Despite having yeast intolerance or allergy, some people go yeast-free because it helps manage candida symptoms{2}. Candida overgrowth causes yeast infections in the urinary tract, the mouth, and the gastrointestinal tract. One theory as to why candida overgrowth happens is believed to be the misuse or overuse of antibiotics. Too many antibiotics result in the death of good microflora in the gut, allowing space for the growth of candida and other harmful bacteria. Another reason for the overgrowth of candida is excessive stress and hormone imbalance. So, a yeast-free diet is also believed to help regulate this bacteria.
Foods with yeast
Certain foods are notorious for containing yeast. When getting into a yeast-free diet, it is necessary to note foods to avoid with yeast. They include:
Leavened baked goods- Most baked goods are foods with the most yeast. They include bread, muffins, croissants, and biscuits containing yeast. Bakers use yeast to make these goods rise and add flavour. So, if you love baked goods, it is essential to inquire whether or not yeast was used in the preparation.
Breakfast cereals- Most cereals contain malt. Malt is fermented barley made with yeast. It is necessary to avoid malt if you have an allergy or intolerance to yeast. In most packaged products, you’ll find it labelled as “malt syrup” or “malt extract.”
Sweets- Most types of sweets contain malt as an ingredient. If you’re following a yeast-free diet, you’ll need to check the ingredients list on candies.
Miso- There are types of miso that use yeast in their fermentation process.
Soy sauce- Yeast is a common ingredient in soy sauce. So, when buying processed foods, you can find soy sauce to be an ingredient.
Berries and grapes- Even though most foods contain added yeast, it occurs naturally in some foods like grapes and berries. So, if you’re allergic to yeast, even the tiny amounts present in these fruits will result in an allergic reaction.
Alcohol and Yeast Intolerance
The problem for those with a yeast allergy is mostly with fermented drinks. All alcoholic beverages use yeast to help with the fermentation process. It’s used to turn the sugars into ethanol. No yeast, no alcohol.
Despite this, because distilling a drink usually removes most yeast by-products from the liquid, the vast majority of distilled spirits are considered yeast-free. The consensus is that the distillation process removes all but the most minute traces of yeast from these drinks.
Why you should avoid foods with yeast
If you have yeast intolerance, consuming any foods with yeast may result in digestive issues. Even though digestive problems aren’t life-threatening, they can’t still cause inconveniences because of how you’ll feel, interfering with the quality of your life. Some people also suffer from yeast allergy, which has some severe symptoms and, in some cases, can even be life-threatening. Many people who suffer from a yeast allergy are also allergic to other fungi and moulds.
If you’re perfectly healthy and don’t suffer from either an allergy or intolerance to yeast, you shouldn’t deny yourself the amazing foods and drinks made using yeast. However, you’ll find that some people follow a yeast-free diet to help prevent candida infections.
If you aren’t sure why you are reacting to yeast, you should know that there are three leading causes. These include:
Yeast buildup– Sometimes, an overload of yeast in the body can result in a yeast infection. When you have a fungal infection, the symptoms will be similar to those of an allergy, and the difference will be that it’s curable. Some antibiotics will help chase away the yeast infection and a lifestyle change.
Yeast allergy- When you’re allergic to yeast, you will notice symptoms affecting the whole body leading to changes in mood, skin reactions, and widespread body pain. Allergic reactions can, at times, be dangerous to your general health and life. A yeast allergy occurs because the body assumes that “yeast” is a harmful foreign bacteria and attacks it. This attack leads to various symptoms that we see physically on the body.
Yeast intolerance- Yeast intolerance isn’t as severe as yeast allergy. Most of the symptoms are limited to the digestive tract. Yeast intolerance occurs when the body finds proteins in yeast that it is sensitive toward or it can’t digest as it lacks the proper enzymes to do the job. So, when you consume foods fermented with yeast or foods made with yeast and you have a yeast intolerance, then you will get various gastrointestinal symptoms.
What’s the difference between a yeast allergy and intolerance?
While these two are what mainly cause people to avoid foods with yeast, they are not similar conditions. The symptoms of yeast allergy and intolerance vary from one person to another. However, yeast intolerance is more common than yeast allergy. Yeast intolerance symptoms can take days, while a yeast allergy symptom shows almost immediately.
While a yeast intolerance can cause some discomfort, unpleasant sensations, and pain, a yeast allergy is more severe and life-threatening. One of the most severe yeast allergy symptoms is anaphylaxis, which can lead to a coma or even death if not treated immediately.
While yeast intolerance affects the gastrointestinal tract due to the body’s difficulty digesting the food, a yeast allergy causes symptoms all over the body because it triggers the immune system. Both conditions affect different parts of the body.
You can outgrow a yeast intolerance by working closely with your doctor to make your body resistant. However, you can’t outgrow an allergy; it’s there to stay if you’re already an adult. Only kids can outgrow food allergies when they grow up. When it comes to yeast intolerance, some people can tolerate specific amounts of yeast, while others can’t. But when you’re allergic to yeast, you can’t take a small amount of yeast and not get a reaction. Even trace amounts of yeast result in allergy symptoms.
Yeast intolerance and allergy test
If you react to yeast, it is best to talk to your doctor and get their opinion on the matter. Once they rule out any underlying conditions, you can consider other possibilities like yeast allergy or yeast intolerance. The most common yeast intolerance and yeast allergy symptoms include:
Our Complete Intolerance & Allergy Test Kit
Rashes
Bloating
Joint pain
Breathing difficulty
Dizziness
Gastrointestinal issues
If you see the above symptoms, you’ll need to get yourself an Allergy and Intolerance Test, which will help you understand whether you’re suffering from a yeast allergy or yeast intolerance. You can easily order your test kit online and have it delivered to your doorstep within three days. You can mail back the sample to the labs, where it will be cross-checked against many other common allergens, and you’ll get your result within a week. You will also get a list of items you should eliminate from your diet to avoid further symptoms and inconveniences.
Final thoughts on avoiding foods with yeast
If consuming foods with yeast causes you discomfort, it is best to look into the main problem that you may have at hand. Sometimes people get reactions when they drink beer and not when they eat leavened bread, and that’s a sign that you don’t have a yeast intolerance or allergy but rather a problem with some other proteins present in the beer. Once you are sure that it could either be an intolerance or allergy, you can get yourself an Allergy and Intolerance Test online, and it will help you determine whether it’s one or the other. If you have either issue, it’s best to take up a yeast-free diet to avoid further symptoms and hurting your body.
Have you been looking for delicious vegan chocolate chip cookies? Then you’re in the right spot. Finding a delicious chocolate chip cookie recipe that is not only great on your taste buds but also intolerance-friendly can be challenging. When you have intolerances like wheat, milk, eggs, gluten, and others, finding recipes for baked goods that you can enjoy and share with your friends and family without being afraid of getting intolerance symptoms is a little challenging.
If you discover you have specific allergies and intolerances to food, you can recreate recipes you used to enjoy with ingredients that won’t affect your health. This vegan chocolate chip recipe is dairy-free and gluten-free.
It is beneficial to make your own food at home when dealing with food allergies and intolerances because when cooking or baking at home, you can always decide which recipes to use and the amounts to use in each recipe. By doing this, you’re keeping yourself safe and creating healthy options for yourself. Most baked goods we buy contain too much sugar and fats, but when preparing the recipes at home, it gets easier to ensure that you’re eating healthily.
Ingredients
2 cups plain flour
1 tsp baking soda (bicarbonate of soda)
1 cup light brown sugar
1/4 cup granulated (white) sugar
3/4 cup soft dairy-free butter
1/4 non-dairy milk
1 Tbsp vanilla extract or vanilla bean paste
1 cup dairy-free chocolate chips
Directions
1. Preheat the oven to 160°C (150°C fan). Preheating the oven ensures that the heat inside is evenly distributed, and once you start cooking your cookies, they will cook all the way through, not just on the surface. Line a baking sheet or two with baking parchment to prevent the cookies from sticking to the baking tray.
2. In a large mixing bowl, add the butter and sugars and beat or mix until smooth and well combined. Creaming the butter and sugar evenly ensures it disperses sugar evenly into the mixture and increases the mixture by introducing more air into it.
Add the chocolate chips to the cookie dough
3. Add the milk and vanilla and mix again. Evenly mix the wet mixture until everything is incorporated fully.
4. Add in your flour and baking soda and mix until combined. Mix baking soda and flour beforehand so that you don’t need to do a lot of mixing when adding your dry mixture (flour) into your wet mixture (butter, eggs, and milk). The less mixing you do when introducing flour into your wet mixture, the fluffier your cookies will be. We all want cookies that are crunchy on the outside and soft on the inside but well cooked.
5. Pour your chocolate chips into the bowl and fold these in. when folding, don’t overdo it, just ensure an uneven distribution of the chocolate chips. Overmixing the cookie dough will prevent it from being fluffy and rising.
Mix thoroughly
6. Using a tablespoon (or I prefer to use a small ice cream scoop), place balls of cookie dough onto the baking sheets. Gently press the dough flat. For more decoration ideas, you can use the back of a fork to press them down to create unique textures.
7. Bake for 10 minutes until they begin to turn golden brown. Cookies continue to bake after they have been taken out of the oven, so don’t worry if they look slightly underbaked.
8. Leave to cool on the baking trays or a wire rack and enjoy!
An ice cream scoop is a great way to get the right size.
FAQS
How many calories are in a cookie?
Each cookie contains approximately 195 calories.
How to store cookies
The cookies can be stored in an airtight container for five days at room temperature or refrigerated. If refrigerated, leave to return to room temperature before eating for a more enjoyable experience.
Can you freeze cookies?
If you do not want to make all cookies at once, you can freeze the unused dough for up to 3 months.
When baking cookies using frozen dough, you may need to add 2-3 minutes to the baking time to give it a little time to return to room temperature.
Should you melt the butter in the recipe?
It’s recommended not to melt the butter before using it in the recipe. Bring the butter to room temperature instead. This will stop your cookies from spreading too much during baking.
If you want to explore more allergy-friendly recipes, you can visit our dedicated vegan recipe page, where you’ll find many tasty desserts and snacks to make at home.
When compared with the rest of the world, the UK has some of the highest allergy rates you’ll find. This is perhaps unsurprising, given our far-stretching beautiful countryside is home to a wealth of fauna and flora, and less than 1% of the UK has been built on.
Which allergies, though, are the most common of all? And who do they affect?
Check out our graphic on allergies, or read on for more information.
It’s important that we collectively get better at diagnosing and identifying allergies in the UK, as the number of patients admitted to hospital following an allergic reaction doubled between 2013 and 2020, reaching over 27,000 per year.
To increase the complexity of this equation further, more and more people are confusing allergy symptoms with COVID-19 symptoms; given there’s a lot of overlap when it comes to runny noses and sore throats. Read our insights on how to tell the difference between the two.
Allergies in children
Another interesting trend our research uncovered is that children with allergies are 80% likely to have two parents who are also allergic in some capacity.
So, if you’re noticing that your child may find allergens problematic, it may be worth you conducting an at-home allergy test to get a quick indicator of whether you, like many others, are also afflicted.
Hay fever
Our survey wouldn’t be complete without looking into the impacts of hayfever, one of the most common allergies in the UK. Most notably, we found that almost two thirds of adult hayfever sufferers felt their sleep was negatively impacted by their allergy with stuffy noses impacting breathing during the night.
This increased to 90% in children, and so antihistamines may be a prerequisite to a good night’s sleep for many.
Managing common allergies
One final insight we’d like to draw attention to is that almost a third of allergy sufferers reported that they have had to adjust their lifestyles to reduce their allergic reactions. This is a smart move, and the practical, actionable steps we’d advise taking include:
1. Properly diagnosing the allergy. You can do this by taking allergy and intolerance tests, and consulting with a GP for professional advice.
2. Adjusting your lifestyle or diet to minimise the chance of an allergic reaction.
3. If an allergy is inevitable, such as a seasonal allergy or hay fever, make sure you’re equipped to fight it as best you can.
We hope you have enjoyed reading our insights and that you’re on your way to comfortably managing your allergy. For more advice, check out our blog which is bursting with handy insights around everything from alcohol sensitivity to elimination diets.
Enjoying brownies is something no one should be denied ever! I mean, all that chocolatey goodness in your mouth should make you drool. If you have a dairy intolerance or allergy, you also deserve to enjoy brownies just like everyone else, and that’s why we have drafted this simple vegan brownie recipe for you to enjoy.
When looking for a vegan, gluten-free brownie recipe, you might think it will be tasteless and won’t enjoy it as much, but you’re wrong. This recipe makes these brownies as sweet as those with dairy, if not more. Making brownies allergy-free at home is the best because you know every ingredient that goes into the recipe and can adjust accordingly. If you want to reduce the sweetness level, you can always tone down on the sugar or even alternate it with a different sweetener of your choice.
This intolerance-friendly brownie recipe is loaded with all the healthy ingredients. You’ll have plant milk, flax seeds, and even dairy-free chocolate chips. It has all the right ingredients without any dairy or animal products that could flare up any of your allergies or intolerances.
Ingredients
2 cups gluten-free plain flour
1 cup brown sugar
¼ cup white sugar
¾ cup cocoa powder
1 cup plant milk
½ cup vegetable oil
1 flax egg (1 x Tbsp ground flax seed + 3 x Tbsp water)
1 tsp baking powder
Optional: 1 cup dairy-free chocolate chips
You’ll need cocoa powder, sugar, and gluten-free flour in this recipe.
Makes 16 brownies.
Method
1. Preheat the oven to 180°C/350°F. Preheating the oven allows it to be the correct temperature before you start baking otherwise your brownies will end up being undercooked. To sufficiently ensure your oven is preheated, allow it to heat for approximately twenty minutes.
2. Line an 8×8 baking pan with greaseproof paper or silicone baking mats. If you don’t want your brownies to stick to the pan. You can start by making the flax ‘egg.’
To make a flax egg, add 1 Tbsp of ground flaxseed and 3 Tbsp of water to a small bowl and mix them. Leave to sit for a few minutes until it thickens.
3. Combine the brown sugar, white sugar, and cocoa powder in a bowl and once it’s fully combined, add in the vegetable oil, flax egg, and plant milk.
4. Add the baking powder and gluten-free flour to the bowl, adding the flour in half a cup to ensure it combines well with the rest of the mix. Combine until you can no longer see bits of flour.
Flaxseed egg
5. Combine the brown sugar, white sugar, and cocoa powder in a bowl and once it’s fully combined, add in the vegetable oil, flax egg, and plant milk.
6. Add the baking powder and gluten-free flour to the bowl, adding the flour in half a cup to ensure it combines well with the rest of the mix. Combine until you can no longer see bits of flour.
Brownie mix
Then add 3/4 of your dairy-free chocolate chips to the brownie mix. You can choose to mix it in, or just sprinkle the chocolate chips on top of the mixture. Pour your mix into your baking pan and smooth down.
You can add your remaining chocolate chips to the top of the mix and press them in.
Vegan brownies ready to bake
7. Now that your job is done, place it in the centre of your pre-heated oven and bake for 30 minutes.
8. After 30 minutes have elapsed, check with a toothpick to the centre to ensure it is cooked. If the toothpick comes out clean, then your brownies are done. But if it comes out with brownie mixture sticking on it, then it needs more time. Once it’s done, you can let it cool down if you want to eat it as a snack or eat it warm with ice cream for an indulgent dessert.
Ready to eat vegan brownies
Calories per brownie: 196 calories
Tips for vegan brownies
Don’t overbake the brownies. Doing so will leave you with a hard, inedible, mess.
Use good-quality cocoa powder and chocolate. The quality of both ingredients will highly determine how good your brownies will be.
If you’re craving more chocolate, you can check out this Home-Made Chocolate Recipe. You can even eat this with your vegan brownies.
FAQ’s for vegan brownies
Does it have to be vegan?
This recipe is naturally vegan and gluten-free. Making foods dairy, egg, and gluten-free means they’re suitable for a lot more diets and more people can enjoy!
How many calories are in each brownie?
Each brownie contains 196 calories if made to the recipe. If substitutions are made, this will change the calories in each brownie.
Can I substitute the flour?
Plain flour can be substituted on a 1:1 basis if you do not wish to make the recipe gluten-free. If using plain flour, you can also remove the flax-egg.
What’s the best cake tin to use?
We recommend using a 8x8inch non-stick cake tin.
What’s the best way to store the brownies? Can they be frozen and defrosted?
The brownies can be stored in an airtight container at room temperature or refrigerated for up to 5 days. If in warmer climates or during summer, I would recommend refrigerating and bringing back to room temperature before eating. They can also be frozen for up to 3 months (they’re extremely delicious when defrosted in the microwave and eaten with ice cream!)
If you want to explore more allergy-friendly recipes, you can visit our dedicated vegan recipe page, where you’ll find lots of tasty desserts, snacks and salads to make at home.
In the UK, every year thousands of people suffer from uncomfortable symptoms caused by a reaction to environmental allergens. Seasonal allergies, otherwise known as hay fever or allergic rhinitis, are a common part of many people’s lives, yet recent circumstances have brought about challenges not faced before.
Following the outbreak of coronavirus, it is now difficult to know whether you’re experiencing hay fever or COVID-19, as symptoms could overlap between the two. As a result, we’ve put together all the information you need to know about seasonal allergies vs COVID-19.
Pollen is the most common allergen thought to affect 1 in 5 people during their lifetime. This mainly occurs in Spring and Summer as plants release pollen, resulting in people experiencing an adverse immune response. Sometimes these reactions are to specific plants, such as a tree pollen allergy or grass pollen allergy.
Hay Fever
Hay fever is the body’s allergic response to environmental outdoor or indoor substances (mainly pollen) that are wrongfully identified as harmful. An allergic reaction to pollen is called hay fever.
How long does hay fever last?
Hay fever begins immediately after being exposed to an allergen, and symptoms will continue for as long as you are exposed.
When does hay fever season end?
Depending on where you live in the UK, allergies to pollen tend to occur from March to September, starting with tree pollen first and ending with weed pollen.
Dust Mite Allergy
Dust mites are tiny, microscopic bugs that exist in our homes in warm environments such as bedding, furniture, and carpeting. Although dust mites are perennial allergens and can impact people all year, symptoms can be worse during winter when there is less ventilation.
Mould Allergy
Like dust mites, allergy to mould can be experienced all year round, yet with less ventilation around the home in colder months, there may be more issues during this time.
Pet Dander Allergy
An allergy to pet dander is caused by the body reacting negatively to proteins in dead skin cells that are shed by animals. Suffering from a pet allergy is more common in those who also have asthma or hay fever. There are a few reasons why pet allergies may worsen during winter, including staying inside with your pet for longer, lack of ventilation in the house, and pets having thicker fur with winter coats.
Seasonal Allergy Symptoms
The symptoms of allergic rhinitis are consistent whether you are reacting to pollen, dust, mould, or pet dander.
Seasonal allergies symptoms include:
Sneezing
Itchy, runny, or blocked nose
Itchy watering eyes
Itchy ears or throat
Postnasal drip
COVID-19 Symptoms
People suffering from coronavirus have described experiencing symptoms that range from mild to severe.
Common symptoms of COVID-19 include:
A fever or chills
Shortness of breath
A continuous cough and sore throat
Fatigue
A loss or change to taste or smell
Aching body or headache
Is it seasonal allergies or COVID-19?
If you are wondering whether you have hay fever or coronavirus, there are distinctions between the two in terms of symptoms. Seasonal allergies tend to induce symptoms that are related to itchiness, such as an itchy nose, eyes, ears, or throat. On the other hand, COVID-19 symptoms are more cold-like so include a fever, headache and a change in taste or smell.
What do I do if I think I have an allergy?
If you are experiencing symptoms of an allergy and want to know what’s causing them, you can order an allergy test online. We’ll send you a simple blood spot test, then in our laboratory we’ll use your sample to test against 38 common allergens including house dust mites, different grasses and different types of dander.
We hope this guide had been useful in helping you differentiate between seasonal allergies and COVID-19. You can also learn more about different types of allergies by accessing tons of resources here.
