The reaction of the body's immune system to any product or substance is called an allergy. In an adult, it can appear at any age.

The reason for this is a genetic predisposition, experienced stress, self-medication or a poor level of ecology. Allergens are usually food, dust, wool, drugs, and chemicals.

Rules for dietary and therapeutic nutrition during an exacerbation of allergies in adults

The nutritional system for food allergies may be due to prevention or treatment. In general, it is aimed at ridding the body of an allergic "irritant" and reduced food intake.

You should definitely consult a doctor who will determine what you are allergic to and write out your diet.

It is worth noting that you must adhere during an allergy flare-up.

Here are some dietary steps:

• First stage

One or two days you will have to fast and not eat at all. You can only drink non-carbonated water. During the day you should drink 1.5 - 2 liters. If you know what substance causes allergies, stop using it.

• Second phase

In the following days, introduce into the diet products that do not cause allergies - yesterday's bread products; soups cooked in vegetable broth; oatmeal, millet, buckwheat, rice porridge. They should be cooked without adding oil. Eat small meals 6 times a day.

• Third stage

If you notice that there is no allergic reaction or it has subsided, then include the following foods in your diet: meat - veal, chicken, preferably breast; vegetables, fruits, weak tea, unsweetened cookies. At this stage, eat 4 times a day.

It costs a week to stick to such a diet, but your doctor may allow you to eat like this for 2-3 weeks. During this time, you will definitely get rid of the allergic "irritant", as well as normalize your diet.

To survive a diet - and many find it difficult to decide on it - start food diary . Write in it what products you use. If you notice any reaction of the body - mark it.

In case of exacerbations of allergies, the doctor may prescribe diet for a few weeks . After passing it, an allergic person can switch to individual nutrition, while excluding foods that are allergens.

Do not treat the diet as a torment. For a week without certain foods, you will noticeably feel better, and lose a couple of pounds.

In the treatment of allergies, the following infusions of herbs and plants help:

• Chamomile

An infusion of this plant will help get rid of allergic symptoms. Pour 1 tablespoon of 200 ml of hot water and then inhale this decoction. You can also take the tincture inside - about 6-8 times a day for a tablespoon.

• succession

Infusion of a string can replace regular coffee, tea, which are not useful for allergies. Also calculated 1 tablespoon per 200 ml of water, that is, a glass. It is necessary to insist the grass for 30 minutes. It is worth taking inside about a glass three times a day.

• Viburnum inflorescences

Together with a string - this is an excellent antihistamine. It is worth mixing these plants and brewing just 1 teaspoon in a glass of boiling water. Drink both before and after meals, half a glass three times a day.

List of foods that cause allergies in adults

Today, physicians emit about 160 substances that cause allergies. Most irritants are squirrels . But fats and carbohydrates do not have allergic properties, but in combination with protein they can cause allergies.

There are products that have high level of allergenicity . In no case should they be used without the supervision of a doctor.

Foods that cause allergies most often:

• Dairy products - milk, especially cow's milk, butter, cheeses, yoghurts
• Any common fish, caviar, shrimp, crabs, all seafood
• Smoked products, fish, as well as sausages, sausages
• Wheat, rye
• Canned food. Patés, canned meat and fish
• Marinades. Pickles
• Spicy food and spices. Mayonnaise, ketchup
• Vegetables – tomatoes, red peppers, carrots, pumpkin, eggplant, sauerkraut, celery and sorrel
• Berries - strawberries, strawberries, cherries, pomegranates, raspberries. And others - blueberries, grapes, sea buckthorn, melon, blackberries
• Pastry products, baked goods
• Citrus
• Fruits, in particular red apples, persimmons, pineapples
• Exotic fruits
• Some dried fruits - dried apricots, figs, dates
• nuts
• Mushrooms
• Coffee, cocoa, chocolate
• Sweets - honey, marshmallow, marshmallow, caramel. Ice cream, pastries and cakes
• Semi-finished products, fast food
• Gazvoda
• Alcoholic drinks, as well as juice, kvass
• Chewing gum

It is worth noting that all red foods are allergens. But there are those that do not cause an allergic reaction. They have an average level of allergenicity.

After conducting medical tests for an allergen, as well as treatment, an allergy sufferer should adhere to a certain nutritional system.

Here are some helpful tips to help you stay in good health after your allergy treatment:

Certain stimuli the body reacts to haptens and antigens. Antigens include:

• Dust.
• Pollen.
• Components of chemical origin.
• Wool.

The haptens are:

• Allergens in various foods.

When a person has a tendency to allergies, then when polysaccharides and proteins enter the body, they are accepted as foreign, and antibodies for protection begin to be produced against them, and later neurotransmitters. These substances provoke the development of allergies in the form of skin rashes, malfunctions of the digestive tract and respiratory organs. What can and cannot be eaten by an allergic person? That's what we'll talk about.

Main food allergens

Basically, allergies can be to the following products:

• Seafood.
• Dairy.
• Fish.
• Eggs.
• Legumes.
• Nuts.
• Chocolate.
• Some types of fruits and vegetables.
• Celery.
• Buckwheat.
• Certain types of meat.
• Peanut.

A large place among allergies falls on semi-finished products, canned food, fast food, various smoked meats, sweet carbonated drinks, sauces. It is they that cause a person to feel unwell, skin rashes and other symptoms inherent in allergies. But what can you eat with allergies? You will learn more about this later.

What can you eat with some allergies

With bronchial asthma, you can eat almost all foods, with the exception of:

• Wheat bread.
• Orekhov.
• Honey.
• Some fruits that contain salicylic acid.
• Raspberries.
• Abrikosov.
• oranges.
• Cherries.

What can you eat if you are allergic to wool? You can eat almost all foods except pork and beef.

If you are allergic to ticks, dust, daphnia, cockroaches, you should avoid eating the following products:

• Shrimp.
• Crabs.
• Lobsters.
• Langustov.
• snails.

Ambrosia and with the type of pollinosis, the following foods should be excluded:

• Sunflower oil.
• Seeds.
• Watermelon.
• Melon.
• Strawberries.
• Citrus.
• Celery.
• Dill and parsley.
• Spices.

What can you eat if you are allergic to milk proteins? Avoid:

• Milk.
• Dairy products.
• Cream.
• Ice cream.
• Wheat bread.
• Oil.

What can you eat with allergies: a list

The list of products that are allowed to be used for allergies are:

• beef, chicken, turkey.
• Vegetarian soups.
• Olive, vegetable and sunflower oils.
• Rice, buckwheat, oatmeal.
• Curdled milk, cottage cheese, kefir and yogurt without flavorings.
• Cheese.
• Cucumbers, cabbage, greens, potatoes, green peas.
• Green apples and pears (bake before use).
• Weak tea without additives.
• Dried fruits compote.
• Not fresh bread, unleavened cakes, pita bread.

What pills to take for allergies

Medicines that are used to relieve the symptoms of allergies belong to the following groups:

• Antihistamines. These funds do not allow mediators of allergy and histamine to stand out.
• Glucocorticoid hormones for systemic exposure.
• membrane stabilizers. They reduce the excitability of the cells that are responsible for the development of allergies.

Antihistamines are used to eliminate allergy symptoms in a short period. New generation drugs reduce the sensitivity to histamine, so they need to be taken several times a day after the same period of time.

What are possible? The allowed drugs include: "Suprastin", "Tavegil", "Dibazol". Be sure to consult with your doctor. During pregnancy, allergy medicines can only be used in exceptional cases.

What else can be used for allergies? The latest generation of drugs for allergic reactions simultaneously affect histamine receptors and lose sensitivity to the allergy mediator. Even with a high level of histamine in the blood, an allergic reaction will not develop in the future. The advantage of the new generation of tablets is that they do not cause sedation and are taken only once a day. These are drugs: Ketotifen, Cetirizine, Claritin, Loratadine.

Membrane stabilizers are used to strengthen the membrane of basophils, and they do not destroy the allergen that has entered the body. Basically, this group of drugs is prescribed for the treatment of chronic allergies.

Glucocorticoid hormones are prescribed for severe allergies, when other methods and drugs have not given the desired effect. They are considered analogues of adrenal hormones and have anti-inflammatory and anti-allergic effects. These hormones after treatment should be canceled, gradually reducing their dose.

Allergy Tests

If you have allergy symptoms, then you need to be examined and identify the cause. Where can I get tested for allergies? To do this, you need to contact the laboratory. Analyzes can be taken by the following methods:

• scratch method. In the process of performing diagnostics, an allergen is placed at the puncture site. After a while, redness or swelling may occur. The test is positive if the papule is larger than 2 mm. About 20 samples can be taken at one puncture site.
• The injection method.
• Intradermal tests with a different component of allergens.

It is necessary to take tests if an allergy occurs after eating, medicines and household chemicals. Skin testing is considered a reliable and proven method for diagnosing all allergic reactions to which the body is hypersensitive. Three days before the diagnosis, you need to stop taking antihistamines.

Diet for allergies: features

• On allergy days, eat at least 4 times a day.
• Eat boiled beef, chicken and pork meat.
• During this period, eat pasta, eggs, milk, sour cream, kefir (if there are no contraindications).
• Cucumbers, zucchini, greens.
• It is recommended to refuse fruits, berries and mushrooms.
• You can not eat sugar and honey, as well as products that contain these components.
• Exclude dough products, alcoholic beverages, coffee, cocoa, smoked meats, pickles.

All products and medicines can be prescribed and adjusted only by a doctor. There is another type of hypoallergic diets. They are used not for the purpose of treatment, but for the purpose of prevention, to eliminate an allergic irritant. If allergies bother you quite often, then such a diet must be followed constantly. Doctors identify several appropriate methods. They are used for allergic reactions to various irritants.

Nutrition after allergies

What can be done after an allergy? When the symptoms of the disease begin to pass, you can gradually add certain foods to the diet. This is carried out according to a special scheme from low-allergenic to high-allergenic. Each new product is introduced once every three days. If an exacerbation of allergies has begun, it means that the last product turned out to be allergenic. List of products that can be used after allergies:

• Lean and boiled beef, chicken or pork.
• Soups on a secondary broth with the addition of cereals.
• Vegetarian soups.
• Vegetable oil and butter.
• Boiled potatoes.
• Various cereals.
• Lactic products.
• Cucumbers, greens.
• Watermelon and baked apples.
• Herbal tea.
• Compotes from berries and dried fruits.
• White bread without yeast.

Diet for exacerbation of allergies

In the period of exacerbation, you need to contact an allergist. Here the doctor will be able to do tests that will reveal the allergen. You also need to follow a strict diet. It is based on several steps:

1. Starvation. For two days, the patient should drink only water. Avoid tea, coffee and carbonated drinks in general. During the day, you need to take up to 1.5 liters of clean water.
2. Can be introduced into some products. They should be the least allergenic. These are cereals, yeast-free bread and vegetable broth.

You can stay on such a diet for a week and eat up to 7 times a day in small portions. Then you should follow the basic diet for another two weeks until the symptoms of an allergic reaction completely disappear. With allergies, you can drink purified or mineral water without gases. Tea without flavorings and additives, dried fruit compote, rosehip decoction are also shown. You can not drink coffee, cocoa, beer, kvass, carbonated drinks, as well as grape wines, vermouth, tinctures, liqueurs.

Outcome

Allergy is a rather serious pathology that can lead to complications. Patients who suffer from such an ailment are advised to follow a certain diet, to know the allowed and prohibited foods for a particular irritant. Together with treatment and the use of antihistamines, the doctor ascribes to the patient a hypoallergic diet. It must be observed for about three weeks until the allergy disappears completely. The latest generation drugs are prescribed once a day and can be used for a long time without developing an addiction syndrome. People prone to allergic reactions should not abuse alcohol and smoking. These factors provoke the onset of the disease. Be healthy!

During the allergy period, it is necessary to completely exclude or limit in the diet allergen products. As a result, the symptoms of an allergic disease will disappear, and a full recovery will come.

Diets for allergies are divided into two groups:

1. basic diets. Their function is decline on the general organism food load. Apply basic during the period of exacerbation of allergies and during the period of weakening of allergies.

2. Elimination diets. They are appointed for exceptions causative allergens.

Consider two groups of diets for allergies in detail.

Basic diets for exacerbation of allergies.

For several days, it is necessary During the fasting period, it is allowed drinkliquid volume 1.5l during the day, for children under 1 year old - 1 liter of liquid. You can use drinking or mineral water, weak tea. After fasting, a diet is prescribed, which includes foods that do not cause allergic reactions in the diet. This diet lasts from 1 to 5 days.

Allowed include in the daily menu of the hypoallergenic diet:

• bread products: wheat and gray bread of yesterday's baking;
• soups: cooked on decoctions of vegetables, vegetarian and cereals;
• cereals: from oats or buckwheat, they are prepared without adding oil and milk.

Food should be taken at least 6 times a day.

Diet in the period of weakening the symptoms of allergies.

Allowed during the period of weakening of allergic symptoms, use:

• bread products: wheat and gray bread of yesterday's baking, bakery products, lean and unsweetened, cookies;
• soups: cooked on decoctions of vegetables, with the addition of cereals and vegetarian, borscht, fresh cabbage soup, beetroot, low-fat meat soup;
• meat dishes: prepared from lean beef, veal, poultry. Cooking before serving products with steam, boil in water, bake or stew;
• egg dishes: soft-boiled eggs, no more than 1 pc. per day, scrambled eggs from protein or from one egg;
• milk and lactic acid products: low-fat milk, acidophilic milk, curdled milk, kefir, sour cream, non-acidic cottage cheese with a short shelf life;
• cereals, vegetables and fruits: prepare crumbly cereals, unsweetened cereal casseroles, pasta, vegetable-based dishes: boiled cauliflower with butter, stewed zucchini and pumpkin, fresh fruits and berries, dried fruits;
• drinks: tea with milk, coffee with milk, drinking and carbonated mineral water.

Restrict use during the period of weakening of allergic symptoms: confectionery, sweet dishes: honey, sweets, jam, sugar.

Exclude completely from the diet for allergies:

1. Flour products from hot and rich dough.
2. Products with the addition of food colors and additives.
3. Offal (kidneys, lungs, brains, liver).
4. Salted, smoked, pickled products.
5. Canned food and products that have been deep frozen.
6. Cold drinks and ice cream.
7. Chocolate and cocoa.
8. Alcohol.

Accept food required during the day at least 4 times.

Elimination diets for allergies.

When you know the allergen, then in parallel with the basic diet, eliminate foods that contain this allergen, as well as foods containing cross allergens.

FROM prevention exacerbations of allergies are recommended only elimination diets with allergies. If the allergy occurs all year round, then the elimination diet lasts constantly or until the end of the course of treatment. If the allergy is seasonal, then the allergy diet is prescribed during the period of active dusting of the allergen source.

Diet for allergies to tree pollen.

This is a diet for allergies to oak pollen, maple, birch, alder, hazel, elm.

Allowed during the hypoallergenic diet, use:

• bread products: bread, bakery products, cookies;
• soups and meat dishes: any soups and dishes from lean beef, veal, poultry;
• egg dishes: varied;
• milk and lactic acid products: low-fat milk, curdled milk, fermented baked milk, kefir, acidophilus milk, sour cream, fresh non-acidic cottage cheese;
• a variety of casseroles from cereals, cereals and pasta;
• vegetables: potatoes, beets, radish, radish, cucumber, tomato;
• legumes: beans, peas, lentils, peanuts;
• drinks: tea, weak coffee with milk, drinking and carbonated mineral water.

Restrict during the period of allergy:

1. Pickles, smoked and marinades.
2. Chocolate and cocoa.

1. Apples, cherries, peaches, cherries, apricots, strawberries, nuts.
2. Young potatoes, carrots, birch sap.
3. Cognac.
4. Medicines based on birch buds and alder cones.

Diet for allergies to pollen of cereals and meadow grasses.

Recommended include in the diet menu for allergies, the following dishes:

• soups: vegetarian soups, borscht, fresh cabbage soup, beetroot soup, low-fat meat soup;
• meat dishes: prepared from lean beef, veal, poultry. Serve dishes boiled, baked or stewed;
• eggs: one soft-boiled egg a day, egg white or one egg omelet;
• milk and lactic acid products: low-fat milk, curdled milk, kefir, acidophilus milk, sour cream, fresh non-acidic cottage cheese;
• legumes: peas, lentils, peanuts, beans;
• fruits and vegetables: varied and in any quantity;
• drinks: tea, coffee with milk weak, plain and mineral water, fruit drinks and carbonated drinks.

Restrict the following foods for a hypoallergenic diet:

1. Confectionery and sweets.
2. Products with the addition of dyes and food additives.
3. Pickles, smoked and marinades.
4. Alcohol, cold drinks and ice cream.
5. Chocolate and cocoa.

Completely excluded from the diet menu for allergies:

1. Wheat, flour and products from it.
2. Semolina, bran, wheat germ, breadcrumbs.
3. Meat products in which fillers are added.
4. Wheat vodka, whiskey, beer.
5. Wheat-based coffee substitutes.

Diet for weed allergy

And this is an allergy to the pollen of ragweed, wormwood and quinoa.

Allowed use unlimitedly with a hypoallergenic diet:

• bread products: wheat, gray and rye bread, bakery products, cookies;
• soups: on any basis;
• meat dishes: prepared from lean beef, veal, poultry. Dishes are cooked in boiled, baked or stewed form;
• dishes with the addition of eggs: varied;
• milk and lactic acid products: low-fat milk, curdled milk, fermented baked milk, kefir, acidophilus milk, sour cream, natural non-acidic cottage cheese with a short shelf life;
• a variety of cereal casseroles, crumbly cereals, pasta;
• vegetables: potatoes, radishes, cucumbers, beets, radishes, any kind of cabbage;
• legumes: beans, peas, lentils;
• drinks: weak tea, weak coffee with milk, pure and mineral water, fruit drinks and carbonated drinks.

Restrict the use of such products:

1. Confectionery and sweets.
2. Products with the addition of dyes and food additives.
3. Pickles, smoked and marinades.
4. Alcohol, cold drinks and ice cream.
5. Chocolate and cocoa.

Strictly prohibited use:

1. Sunflower oil, halva and honey.
2. Seeds, watermelon, melon, peach, celery.
3. Herbal preparations with the addition of chamomile, coltsfoot, calendula.

Diet for cow's milk allergy.

Can be consumed the following products:

1. Broths and decoctions, which are seasoned with products included in the diet;
2. Foods that contain protein: meat, fish, meat products, offal. You can not add milk and milk-containing components to dishes.
3. Nuts, eggs, beans.
4. Any fruits and vegetables.
5. Bakery products and bread that do not contain milk and its components.
6. Cereals and pasta are varied. Porridges are prepared dairy-free, without the addition of butter.
7. From drinks: weak tea, juices from vegetables and fruits, water, carbonated drinks. Cream and milk should not be added to drinks.

Completely excluded from the diet: milk and products that contain it. These are cottage cheese, butter, margarine, cheese, ice cream, whey, yoghurts, etc.

Diet for allergies to chicken eggs.

Allowed in the menu for allergies include:

• broths and decoctions, which are seasoned with products included in the diet;
• foods with a high percentage of protein: meat and poultry of all varieties, fish, ham, offal, mushrooms, sausages and canned meat, nuts and legumes. Meals should not contain eggs.
• vegetables and fruits: various;
• baked goods and bread: lean bread made from wheat and rye flour, biscuits that do not contain eggs, egg white, egg albumin;
• milk and lactic acid products: various;
• cereal dishes: any cereals and cereal casseroles, pasta. Products must not contain eggs and their components;
• fats: butter, margarine, cream, vegetable oil, salad dressings containing vegetable oil and vinegar. Products must not contain eggs and their components;
• sweet foods: honey, molasses, jams, sugar, confiture, marmalade, hard caramel;
• drinks: water, tea, coffee, carbonated drinks, any juices from vegetables and fruits.

Forbidden for a diet with allergies, use: any bird eggs, dishes with the addition of eggs (muffins, cakes, pancakes, mayonnaise, etc.).

Diet for fish allergy

Allowed for hypoallergenic the following products:

• broths and decoctions, which are seasoned with foods included in the diet;
• foods with a high percentage of protein: meat of all varieties, poultry, ham, kidneys, liver, canned meat, mushrooms, nuts, legumes;
• vegetables and fruits: any, unlimited;
• bread and bakery products: various;
• milk and dairy products and cereal dishes: any and unlimited;
• fats: butter of any kind, margarine, cream, vegetable-based salad dressings.
• sweet foods: sugar, honey, molasses, jams, marmalade, chocolate and sweets, halva;
• drinks: tea, coffee, carbonated drinks, fruit and vegetable juices, alcohol, water

Forbidden during an allergy diet: fish of any species or a specific species, if specified. Products that contain fish components, namely caviar, bone meal, fish oil.

Young children face this problem more often than adults, but for all age categories the principle of treatment is the same - in addition to taking antihistamines, you have to go on a diet. A large number of strict restrictions for food allergies is the most reliable way to quickly help the body, and for some situations it is also a diagnostic measure to help identify the irritant.

What is a strict allergy diet

A disorder in the absorption of food, in which the incoming protein is recognized as a foreign agent, so the body begins to produce antibodies against it - this is the definition of a food allergy by doctors. Berries, cereals and even apples can act as irritants. The exceptions are salt and sugar, but they are also strictly prohibited during an exacerbation of an allergic reaction, since they irritate the intestinal mucosa. Thanks to a strict diet:

• the condition improves during exacerbation;
• the risk of relapse is reduced;
• toxins accumulated as a result of the struggle of antibodies with "foreign agents" are removed;
• the need for the use of antihistamines is reduced;
• a specific allergen is detected (if it is unknown).

A special menu for allergy sufferers, which implies the exclusion of dangerous foods, is of great use for allergies even as a diagnostic measure, but diet cannot be the only way to fix the problem. Nutrition correction does not replace the use of antihistamines and other therapeutic methods prescribed by the doctor based on the examinations.

Principles

A strict diet for allergies must be strictly observed, because in some situations even the patient's life may depend on it: a distorted immune response is manifested not only by skin rashes and inflammation with intestinal upset, but also by suffocation. An anaphylactic reaction can be fatal. For this reason, it is important to familiarize yourself with the main principles of the therapeutic diet:

• Limit the amount of table salt to 6 g/day.
• Food must undergo heat treatment, but frying is prohibited: only stew, baked, boiled, steamed are present on the menu. After eliminating the symptoms of exacerbation, you can prepare salads from fresh fruits or vegetables.
• Food for allergies is fractional, meals - up to 8 times a day, also to reduce the load on the gastrointestinal tract. Small portions additionally help to track the reaction to food and prevent a possible relapse (the more allergen to eat, the more difficult the condition will be).
• You should cook on your own, not from store-bought semi-finished products, so as not to have doubts about the composition of the food.
• Food additives, dyes, preservatives, sauces, mayonnaise are strictly prohibited for any food allergy.
• The introduction of new foods requires strict accounting: start with small doses and be sure to describe the reaction in a food diary. If possible, conduct tests under the supervision of your family or doctor.
• Carefully study the compositions on factory products to exclude traces of allergens. Do not buy minced meat and fish.

Types of basic diets

Doctors say that not only food allergies require a revision of the menu: a negative reaction to drugs also needs to alleviate the patient's condition by removing certain foods from the diet. The severity of the patient's condition also plays a role in the nutrition plan. Based on this, experts have developed 2 types of strict diets:

• Basic or non-specific. They are prescribed during an exacerbation, or when the exact allergen is unknown, in order to reduce the burden on digestion, to ease negative symptoms.
• Elimination or specific. They are selected according to a specific stimulus, suggest its complete elimination from the nutrition plan, therefore, they can also be used in the acute period. They also help to understand the exact reaction of the body, the possibility of replacing a causally significant food irritant with a low-allergenic one.

Nonspecific

For the first 1-2 days, it is advisable to fast if you have an allergic reaction to food, and the irritant is unknown. At this time, you can drink clean water (1.5 liters per day for adults, 1 liter for infants), still mineral water, lightly brewed tea. After that, a hypoallergenic strict diet is prescribed, the menu of which is based on products that do not provoke a bright negative immune response:

• buckwheat and oatmeal (boiled in water);
• wheat bread (grade 1-2, yesterday), breadcrumbs;
• vegetable soups (possible with the addition of these cereals);
• rosehip broth, unsweetened dried fruit compotes.

Such a strict hypoallergenic diet is observed for up to 5 days, during which the manifestations of exacerbation should subside in order to transfer the patient to a more varied diet. Vegetables and fruits are introduced in large quantities, but gradually, especially those that are medium and highly allergenic. The reaction to each new menu item is carefully monitored.

elimination

A specific strict diet is indicated for individuals who know the exact irritant. Not only it is removed from the menu, but everything that has a structure similar to it: sources of cross-allergens. The percentage of content in dishes does not play a role. Additionally, eliminate from the diet:

• Amplifiers of allergenicity of any food (mucosal irritants): strong rich broths, spices, sugar, salt, vinegar, mustard, horseradish.
• Highly allergenic food: chocolate (and everything where cocoa is present), coffee, honey, citrus fruits, fish.

The menu of a strict elimination diet is important to form with the addition of enterosorbent products - sources of fiber that helps to quickly alleviate a person's condition by removing toxins. Bran, cereals (preferably whole grains - not bran), vegetables, fruits are introduced into the daily diet, and dishes should be cooked by stewing or boiling. With a properly chosen elimination diet, allergy symptoms subside after 3-4 days. Strict dietary restrictions are observed for 2 weeks. A couple more nuances:

• With a seasonal reaction, a strict diet has to be followed throughout the entire period of active dusting of the allergen.
• If the negative immune response of the body is not seasonal, the elimination diet is prescribed for a course of 10-15 days while the person is being treated. In rare cases, strict bans are for life.

Types of products according to the content of allergens in them

If a person encountered a negative reaction to food for the first time and cannot accurately determine which product is dangerous for him, the diet is based on the complete exclusion of potential strong irritants. According to the concentration of allergens, products are divided into:

• Highly active: nuts, cocoa beans (and their derivatives), coffee, honey, eggs, wheat, mushrooms, seafood, fish, vinegar, spices, confectionery, citrus fruits, poultry (except turkey, chicken), mangoes, pineapples, strawberries, eggplant, tomatoes, radish, melon, milk (and its derivatives), mayonnaise, smoked meats, mustard, horseradish.
• Moderately active: beef, chicken, potatoes, buckwheat, oatmeal and rice cereals, legumes (soybeans, peas, beans), beets, turnips, black currants, rosehips, lingonberries, blueberries, cranberries, cherries.
• Low-active: dairy products, millet, pearl barley, corn, turkey, rabbit, lean lamb and pork, cabbage (cauliflower, broccoli, white cabbage), zucchini, dill, parsley, pears, apples, cherries, plums, currants (white, red).

Diet menu for allergies in adults

Even the most severe food restrictions do not mean a poor diet: after the elimination of the main allergens (and in some situations, secondary ones), a person does not lose the opportunity to eat varied and tasty. An important point in the diet is to take into account cross-reactions:

• If you are allergic to nuts, it is advisable to exclude buckwheat, rice and oatmeal, sesame, poppy, mango, kiwi from the diet.
• If there is an allergy to peanuts, tomatoes, soybeans, green peas and fruits with a large stone (apricot, plum, nectarine, etc.) can pose a danger.

The need for a strict diet for drug allergies is disputed by some doctors, but if the condition is severe, it makes sense to switch to a non-specific hypoallergenic diet for a short time or follow one of these options:

• Allergy to aspirin: strict rejection of berries, citrus fruits, melons, peaches, plums, peppers, tomatoes, potatoes, cucumbers.
• Allergy to antibiotics: withdrawal from the menu of nuts, cheese, strawberries, mushrooms, grapes, seafood, eggs, heavy (spicy, fried, fatty) dishes, eggs, exotic fruits, convenience foods, sausages, carbonated drinks.

During the period of weakening of allergy symptoms

The most diverse diet is considered to be on a simple non-specific diet, which requires eating 4 rubles / day or more and involves the exclusion of only elements that irritate the digestive tract. The basic diet for allergies in adults is based on the following food lists:

Allowed	limited	Forbidden
Biscuits, yesterday's bread, yeast-free, unsweetened and not rich buns		Baking, hot flour products
Vegetable soups, in low-fat meat broth, with cereals, cabbage soup, borscht		Meat offal (kidneys, liver, tongue)
Meat dishes on veal, beef, poultry (boiled, stewed, steamed)		canned food
Eggs (1 pc./day, soft-boiled or in an omelette)		Marinades, pickles, smoked meats
Non-acid curd with a short shelf life, low-fat milk, curdled milk, kefir, natural yogurt	Confectionery	Alcohol
Cereals (all if not allergic to gluten), pasta		cocoa, chocolate
Vegetables, fruits, dried fruits		Ice cream, cold drinks
Mineral water, tea or coffee with milk, kissel		Strawberries, strawberries, melons, tomatoes, eggplants, beans, lentils

Allergic to tree pollen

There is a cross-reaction between plant allergens (not all) and proteins that are present in food, so if you have intolerance to tree pollen (especially birch, hazel, oak, alder, maple), herbs, a person should refuse some foods. A strict diet looks like this:

	Products and dishes
Restrict	Sweets, confectionery, ice cream, alcohol, chocolate, cocoa, cold drinks, smoked products, marinades, pickles, food with dyes and additives
Exclude	Honey, cherries, sweet cherries, apricots, peaches, strawberries, nuts, apples, cognac, new potatoes, carrots, birch sap, medicines on alder cones and birch buds
Allowed
Dishes	Soups and dishes from low-fat poultry, veal, beef, any egg dishes, cereal casseroles, pasta, cereals
Beverages	Weak coffee with milk, mineral water (including carbonated), tea
Products	Peanuts, beans, peas, lentils, potatoes, beets, tomatoes, cucumbers, radishes, radishes, fermented baked milk, curdled milk, acidophilus and plain milk, non-acidic fresh cottage cheese, sour cream, kefir, bakery products, cookies

For cow's milk allergy

According to experts, there are no obvious related allergens in cow's milk, and either casein or lactose are the cause of a negative reaction, therefore only dairy products are excluded from the diet (on goat too). Whether to remove fermented milk depends on the particular organism. Rice milk, almond or nut milk can be used as a substitute if you are not allergic to them. Diet recommendations:

If you are allergic to fish

If, through laboratory research, a type of fish was determined that is not perceived by the body, only it is removed from the diet. In other cases, it is required to refuse any fish, caviar, products / dishes where this component is present (including fish oil, bone meal), seafood. The rest of the food is not banned, so the diet has a large number of allowed foods:

	Products
Beverages	Coffee, black or green tea, carbonated drinks, alcohol, vegetable and fruit juices
Sweets	Honey, molasses, sugar, jam, jams, jams, marmalade, sweets, chocolate, halva
Fats	Cream, vegetable and butter butter, margarine
Bakery products
Protein Sources	Meat, poultry, ham, offal, mushrooms, legumes, nuts
Plant food	Fruits, vegetables, berries
Rest	Milk and lactic acid products, cereals, pasta, broths and decoctions on permitted products

Healthy Recipes

Delicious and safe food for allergies are selected according to specific food restrictions. The recipes below are focused only on a non-specific diet with an additional strict ban on highly active irritants, semi-finished products, spices, canned food, marinades, pickles for a person whose exacerbation symptoms have subsided. Do not forget to clarify which products for allergies are allowed directly to you, with your doctor.

• Time: 35 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 339 kcal per 100 grams.
• Purpose: for tea.
• Kitchen: home.
• Difficulty: easy.

These crispy biscuits can be served for breakfast or afternoon tea. They will also appeal to those who follow the figure, because there is not a gram of sugar in baking (a banana provides sweetness), there is no flour (only oatmeal is used, and buckwheat if you are allergic to gluten). If you want a smoother surface, add an egg if you are not allergic to the protein. For a more interesting taste, raisins, dried cranberries, grated apple can be introduced here.

Ingredients:

• oat flakes "Hercules" - 140 g;
• vegetable oil - 50 ml;
• overripe banana - 120 g;
• raisins (optional) - 30 g.

Cooking method:

1. Pour boiling water over raisins, let steam.
2. Pour the flakes into the pan, brown.
3. Grind in a food processor (but not into flour!).
4. Put the banana in the same place, twist for another minute.
5. Add butter, raisins, stir.
6. Put the balls on a baking sheet, flatten to thick cakes. Bake at 200 degrees for 20-25 minutes.

Turkey cutlets with zucchini

• Time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 61 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty: medium.

Of all types of meat and poultry for allergies, the safest is turkey, on the basis of which you can make delicious baked cutlets. If the working mass is very liquid, squeeze it out with your hands and add a couple of tablespoons of oatmeal. If desired, you can make a combined minced turkey with veal, and serve ready-made cutlets with mashed potatoes (without butter and milk).

Ingredients:

• turkey - 350 g;
• zucchini - 200 g;
• a bunch of dill;
• salt (optional) - 1/4 tsp

Cooking method:

1. Cut the turkey into slices, peel and cut the zucchini in the same way. Scroll in a food processor.
2. Grind the dill, mix into the resulting mass. Salt as desired.
3. Form small cutlets with your hands, put in a ceramic dish, tighten with foil.
4. Put in a cold oven. Bake at 180 degrees for 40-45 minutes (counting from the moment of full heating).

Video

Available: For everyone

Food allergies! Very good article! Diet, treatment, recipes!

FOOD ALLERGY

A food allergy is an adverse reaction to a food that is based on immune mechanisms. Among the many people with unusual reactions to food, some have a true food allergy, while others have these changes not associated with an immune system disorder, in which case it may be a food intolerance.

The task of an allergist is to determine what causes the onset of symptoms of the disease to a greater extent: hypersensitivity or non-specific mechanisms, since treatment and prognosis will depend on this. Food allergy can be considered a condition leading from eczema to allergic rhinitis and asthma.

Studies conducted in England among 20,000 patients showed that about 20% of the population believe that they suffer from food allergies, but a more detailed examination of this part of patients revealed that only 2-3% of this number have a true food allergy. On average, food prevalence is 10% in children and 2% in adults. Men get sick 2 times more often than women. The prevalence of food allergies due to immediate allergic reactions is, according to different authors, from 0.1 to 8%. The risk of food allergies increases if one of the relatives suffers from this disease. Allergic hypersensitivity to certain types of food is more common in children. Allergy to cow's milk is observed in 0.5–2% of infants.

The high frequency of food allergies in childhood is due to the functional characteristics of the gastrointestinal tract - the immaturity of the immune system and digestive organs.

Over the past decades, the frequency of allergic food reactions has increased markedly. Currently, there is an increase in sensitivity to newly appeared allergenic products, such as exotic fruits (kiwi, mango, etc.).

An allergy can occur to any food product.

For children under the age of 1 year, the most significant allergenic foods are milk, eggs, soybeans, cereals, especially those that contain gluten protein (wheat, rye, oats). Rice, buckwheat, corn do not contain gluten, but this does not mean that they cannot be allergic. Among other products, children are more likely to have allergic reactions to citrus fruits, walnuts, and fish. Allergy to milk and eggs, which began before the age of 1 year, in most cases can last for 1-3 years. However, about 15-25% of allergic children remain allergic to milk and eggs for a longer time. On the other hand, allergies to nuts and fish persist for a long time.

The prevalence of individual foods as causes of food allergy varies by geographic location and culture. For example, in Japan, the most common cause of food allergies in children is rice and buckwheat, in the Scandinavian countries - fish, in Spain - fruits. In the United States, provocative tests revealed that 8 foods were responsible for 93% of cases of food allergies: eggs, peanuts, milk, soy, tree nuts, fish, crustaceans, wheat (in descending order of allergenic significance). None of the 710 patients were allergic to chocolate.

In adults, food allergies can appear at any age, often due to a bowel disorder such as Crohn's disease. The outcome of food allergies in adults is almost unpredictable, but there are cases of spontaneous disappearance of symptoms. Allergic reactions can develop when aerosols of food allergens are inhaled, more often this occurs through professional contact. The risk group includes food workers, workers in oil mills, granaries, farmers, millers, bakers, dockers, mushroom harvesters. Products that cause diseases of the upper respiratory tract include: grain dust, buckwheat flour, castor seeds, coffee grains, eggs, garlic, mushrooms, papain. Fish allergens can be released into the air during cooking, causing respiratory symptoms ranging from rhinitis to asthma attacks. There have been reports of severe allergic reactions with a fatal outcome in adults and older children, which occurred after the consumption of peanuts, shellfish, tree nuts, fish (in descending order of significance).

Allergic or similar reactions can cause food colors, flavors, preservatives. Most often they are caused by tartrazine (yellow dye), which is found in yellow and orange foods and preparations. Monosodium glutamate, nitrites, nitrates, sodium benzoate, sulfites, which are used as flavorings and preservatives, also often cause allergic reactions.

The Allergy Institute UCB (an organization dedicated to the fight against allergic diseases, located in Brussels, Belgium) does not recommend that patients with allergies consume products containing food additives E 220-227, 249-252, 210-219, 321, 102, 110, 122, 123, 124, 127, 151, B 550-553.

During heat treatment, the allergenic properties of food may decrease. But when milk is boiled, some whey proteins decompose and lose allergenicity, while others become more allergenic. Proteins of peanuts, soybeans, hazelnuts, fish, shrimp are resistant to heat.

The allergenic properties of fish products may decrease during canning or freeze-drying (in vacuum, at low temperature). Some patients with hypersensitivity to fresh fish are able to consume such products without consequences.

Cross-allergic reactions between different products are often observed. This means that if there is an allergy to one product, then it can almost certainly be argued that it will manifest itself in some others.

Significant cross-reactivity has been proven between cow and goat milk protein, veal, beef, enzymes prepared from the mucous membrane of the stomach and pancreas of cattle, as well as between egg proteins of various types, chicken meat and broth.

Kefir has cross-reactions with products containing mold fungi (kvass, hard cheeses, penicillins).

About 20% of patients with an allergy to natural latex (rubber allergy) will simultaneously react to certain food allergens: bananas, avocados, kiwi, chestnuts, potatoes, tomatoes, apples, apricots, celery, cherries, figs, melons, papaya, peach and nectarine .

Food allergy is often observed in patients suffering from pollen allergy (hay fever). Birch pollen can give a cross-reaction in the form of a food allergic syndrome to apples, stone fruits (apricots, cherries, plums, etc.), nuts, carrots; cereal pollen - for potatoes, tomatoes, peaches; ragweed pollen - on melon, watermelon, bananas, cucumbers; Chernobyl pollen - on celery, carrots, some spicy and aromatic herbs.

The so-called "food allergy syndrome" is manifested by an immediate type of allergic reaction in the form of itching, irritation and slight swelling of the mucous membrane after eating fresh fruits and vegetables. This syndrome is considered as a form of contact urticaria. At the same time, the determination of specific allergic antibodies (IgE) in the blood and skin tests with standard vegetable and fruit allergens give negative results, since fruit and vegetable extracts are unstable. If you perform skin tests with a needle that was previously pricked with a fresh vegetable or fruit, then the test will be positive. Such a test is called a "double injection". But on the other hand, when testing with non-standardized allergens, there is a high risk of false positive reactions and it is difficult to comply with sterility conditions.

Food allergies can be triggered by physical stress. Such a reaction is more often observed in young people with allergies after eating fish, shellfish, peanuts, cereals, fruits, celery, if significant physical activity has taken place a few hours after that. At the same time, the use of these products without physical activity, as well as physical activity without the previous use of these products, does not cause an allergic reaction.

Possible complaints and clinical symptoms of food allergies

An objective examination provides information only during the period of exacerbation of diseases, syndromes and symptoms associated with the use of food allergens.

Clinical manifestations of food allergy are diverse and can be manifested by an isolated lesion of individual organs or a severe generalized (generalized) anaphylactic reaction.

The most common skin manifestations of food allergies: itchy rashes, acute urticaria, allergic (angioneurotic) edema, atopic dermatitis.

On the part of the gastrointestinal tract, nausea, vomiting, cramping pain in the abdomen (diarrhea) may appear. In gastrointestinal disorders, if weight and height are not normal despite proper nutrition, malabsorption syndrome should be excluded. The clinical manifestation of this syndrome, especially in young children, is a swollen abdomen, muscle atrophy, and possibly an increase in the size of the liver (hepatomegaly) due to fatty degeneration of the liver. Eosinophilia and eosinophilic infiltration of the intestinal mucosa may be observed.

Allergic gastroenteritis (or allergic eosinophilic gastroenteropathy) in 50% of cases is associated with an allergy to cow's milk, soy. This disease may be accompanied by growth retardation, weight loss, peripheral edema, iron deficiency anemia, an increase in the number of eosinophils in the peripheral blood, and a positive reaction to blood in the feces. Eosinophilic gastroenteropathy is quite common in childhood. In 50% of adult patients with allergic (eosinophilic) gastroenteritis, the disease is accompanied by bronchial asthma, allergic rhinitis, increased levels of allergic antibodies (total IgE), food allergies to several products, confirmed by positive results of skin tests.

With food allergies, symptoms from the cardiovascular system can be manifested by a feeling of lightheadedness, severe weakness, fainting, low blood pressure (hypotension), arrhythmia, and rapid heartbeat (tachycardia).

Eye symptoms are characterized by itching, lacrimation, edema, conjunctivitis.

From the side of the upper respiratory tract, itching of the nose, palate, throat, nasal congestion, copious mucous discharge (rhinorrhea), noisy wheezing (stridor), and hoarseness may appear.

Characteristic symptoms from the side of the lower respiratory tract are shortness of breath, wheezing, bronchial obstruction during spirometry.

There may be clinical symptoms from the genital organs - itching in the vagina, itching of the scrotum, painful contraction of the uterus.

Violation of mental status - fear, a sense of death.

Anaphylaxis (generalized allergic reactions) can begin with laryngeal edema, angioedema of the oral mucosa with airway obstruction, bronchospasm (suffocation), and a sharp drop in blood pressure.

Food Allergy Treatment

The main method of treatment is the exclusion from the diet of foods that cause allergies or cross-reactions, if their significant role is clearly proven.

Treatment of food allergies in an infant

When an infant develops an allergy, food avoidance of potential food allergens, such as cow's milk and chicken eggs, should be the first treatment recommendation. A prerequisite is strict adherence to a hypoallergenic diet by a nursing mother. At the same time, the mother should not cancel breastfeeding, given its many advantages (compared to artificial feeding) for the health of the child. If the child is on mixed or artificial feeding and he has an allergy to cow's milk proteins, then you should switch to feeding with special mixtures, hydrolysates, created on the basis of the hydrolysis of milk proteins - casein or cow's milk whey proteins.

There are two subgroups of mixtures: based on complete and partial protein hydrolysis. The higher the protein hydrolysis, the less pronounced its allergenic effect. Mixtures based on partially hydrolyzed proteins are recommended mainly as a means of prevention. In mild forms of food allergy to cow's milk proteins that are not IgE-dependent, therapeutic and prophylactic mixtures with a higher degree of protein hydrolysis can be used: Nutrilak GA (Russia, Nutritek Group); "Hipp GA" 1 and 2 ("HiPP", Austria); "Humana GA" 1 and 2 ("Humana", Germany). With a higher sensitivity to cow's milk proteins, therapeutic mixtures are prescribed based on the complete hydrolysis of whey milk protein (Alfare, Nestle, Switzerland; Nutrilak Peptidi TSC, Nutritek Group, Russia; Tutteli-Peptidi, Valio, Finland; Frisopep, Friesland Nutrition, Holland; Nutrilon Pepti TSC, Nutricia, Holland) or on the basis of complete hydrolysis of casein (Nutramigen and Pregestimil, Mead Johnson ", USA; Frisopep AS, Frizland Nutrition, Holland). These therapeutic mixtures can be prescribed from the first days of a child's life until clinical remission, lasting up to 3 months or more. There may be a change in the color and consistency of the stool while taking hydrolysates, which is not the reason for their cancellation.

With an allergy to cow's milk proteins, secondary lactase deficiency may develop, the clinical manifestation of which is the child's anxiety due to abdominal pain and flatulence, thin watery stools with a sour smell. In this case, a low-lactose or lactose-free therapeutic mixture is prescribed. From the age of 5 months, you can prescribe mixtures based on soy protein isolate that do not contain milk protein, lactose, gluten (NAN Soy, Nestle, Switzerland; Enfamil Soy, Mid Johnson, USA; Frisosoy ”, Frizland Nutrition, Holland; Nutrilak Soy, Russia, Nutritek Group; Nutrilon Soy, Nutricia, Holland). A positive effect occurs no earlier than after 3-4 weeks, the duration of treatment should be at least 3 years. Mandatory conditions should be: the absence of allergy to soy and legumes, not only in the child, but also in his immediate family, the complete exclusion from the diet of any products containing milk. All therapeutic mixtures include a complex of vitamins,

trace elements and minerals. In the composition of the fat component of a number of therapeutic mixtures (Alfare, Nutrilac peptidy MCT, Nutrilon Pepti MCT, Pregestimil), 50% of the total amount of proteins are MCTs (medium chain triglycerides), which are easily cleaved, which is most important for children with gastrointestinal manifestations of allergy.

For allergic children, it is desirable to introduce complementary foods later with a limited menu variety. It is necessary to introduce new food products into the child's diet slowly, gradually, one by one in 5-7 days, increasing their number under the control of the condition. If reactions occur (skin rashes, stool disorder, cough, shortness of breath), it is advisable to exclude the newly introduced product from the diet until the cause of the deterioration in the child's condition is clarified. Deterioration can be caused not only by a food allergen, therefore other causes are excluded, including the addition of a viral or bacterial infection.

Breastfed infants with food allergies under 1 year of age are recommended to start complementary foods at 5–6 months of age:

Vegetable puree (cabbage, zucchini, squash);

Kashi (buckwheat, corn, rice) on hydrolyzate or soy mixture. Vegetable oil;

Juices and fruit purees (apples, green pears, white and red currants, yellow cherries, green and yellow plums);

Meat - from 6 months (lean pork, rabbit, turkey);

Fermented milk products - not earlier than 8–9 months (Agusha-2, NAN-sour milk, Laktofidus) in the absence of allergy to cow's milk proteins. Cottage cheese is recommended not earlier than 5 months in the absence of an allergy to cow's milk.

Children with food allergies under the age of 1 year who are on mixed feeding are recommended to supplement:

Mixtures based on milk protein hydrolysates with partial hydrolysis (Frisopep) or with complete hydrolysis (Alfare, Nutrilon Pepti TSC, Pregestimil, Nutramigen);

Soy mixtures ("Alsoy", "Frisosoy", "Nutrisoy").

Formula-fed children with food allergies under the age of 1 year are recommended in the presence of atopic dermatitis:

If there are no symptoms from the gastrointestinal tract: low-lactose hydrolysates containing vegetable fats ("Frisopep", "Tutteli-Peptide");

If there are symptoms of the gastrointestinal tract and the clinic of lactase deficiency: lactose-free hydrolysates containing vegetable fats ("Nutramigen");

Lactose-free hydrolysates containing a mixture of MCT and vegetable fats (Alfare, Nutrilon Pepti TSC, Pregestimil).

Whole milk - up to 1 year;

Eggs (including quail) - up to 2 years;

Fish (river and sea), nuts - up to 3 years.

If the food allergen has not yet been clarified, then it is advisable to follow a general hypoallergenic diet.

General non-specific hypoallergenic diet No. 5GA

Excluded foods and dishes:

Meat, fish and mushroom broths;

Sauce and ketchup;

Citrus fruits, kiwi, apricots, peaches, raspberries, strawberries, black currants, bananas;

Nuts, mushrooms;

Fish and fish products (fresh and salted fish, canned fish, caviar);

Fried, fatty and spicy foods;

Fresh pastries, pancakes;

eggs, chickens;

Coffee, cocoa, chocolate, honey;

Smoked products, spices, sausages, marinades;

Refractory animal fats, margarines;

Vegetables: radishes, turnips, radishes, peppers, onions, garlic, tomatoes, spinach, sorrel, legumes, carrots, beets, sauerkraut.

Lean meats;

Dairy products;

Green vegetables, parsley and dill;

Boiled potatoes;

White and red currants, light varieties of cherries and plums, green and yellow apples, pears;

Diluted juices from the indicated fruits and berries;

Ghee, refined deodorized vegetable oil.

In order to reduce the allergenic properties of dishes, the following are used:

Roasting or boiling fruits;

Soaking vegetables for 2-3 hours;

Soaking potatoes and cereals for 6 - 12 hours;

Restriction of salt to 1-2 grams per day;

Replacing sugar with fructose to sweeten meals;

Use of special baby water.

If more than one food allergen is identified, but several, then it is necessary to develop an individual diet with the help of a doctor.

Nutrition for various types of allergies in adults

In adults, when determining a food allergen, it should be excluded from the diet, as well as foods and substances that cause cross-allergy should be excluded.

If an allergy to plant pollen is identified, certain foods that have cross-reactions with pollen from trees, grasses or Asteraceae should be excluded.

Similar precautions are necessary for allergies to fungal spores, latex and other allergens that cross-react with food.

It is possible to use non-allergenic products of industrial production.

It is important to pay attention to the composition of industrial products, since the presence of a food allergen in them, even in a small amount, can cause an allergic reaction. For example, some varieties of pasta are made with eggs, while Italian spaghetti does not contain eggs. Unfortunately, often we do not have information about which products include eggs, milk, soy and other additives. If a person with a food allergy eats out, they should be aware that ingredients that are allergenic to them, such as seed and nut oils, soybeans, and genetically modified foods, may be used in the cooking process. For example, to improve the nutritional quality of soybeans, American nut genes have been added to them, while people who are allergic to nuts buy it and new soybeans, despite the fact that soybeans have not previously caused them allergies.

Medication for food allergies

Usually, eliminating the food that causes allergies is enough for a complete cure. However, sometimes you still have to use medication. Indications for drug treatment of food allergies are as follows: inability to determine the cause of food allergies; allergy to several foods (polyvalent allergy) in the absence of the effect of a hypoallergenic diet; high probability of eating allergenic foods in the event of an upcoming meal out.

If, after accidentally eating a previously intolerable product, a generalized, severe reaction has appeared, then adrenaline is injected intramuscularly at the age dose prescribed by the doctor in case of emergency. With milder reactions, you can limit yourself to an antihistamine.

Among antihistamines, second-generation drugs are currently widely used that do not penetrate the blood-brain barrier (and do not act on the central nervous system) and do not have side effects characteristic of first-generation antihistamines (drowsiness, dry mouth, constipation, urinary retention) . For example, cetirizine (Zirtek, Parlazin) is available in film-coated tablets of 10 mg, and as a solution - drops for oral administration of 10 mg per ml. Adults and children over 6 years old are prescribed 1 tablet 1 time per day or 20 drops, children 2-6 years old - 5 mg per day or 10 drops, children 1-2 years old - 2.5 mg (5 drops of solution) 2 times a day. day. Zirtek - from 6 months, 2.5 mg 2 times a day. Its action begins in 20 minutes. The maximum concentration of the drug in plasma is reached within 1 hour.

Preventive pharmacotherapy should also be provided, when the drugs taken do not allow an allergic reaction to develop. At the same time, patients should be aware that its effect ends when they stop taking the drugs.

Since over the years normal (rather than increased) sensitivity to a number of previously intolerable foods can be developed, after 1-2 years you can try to carefully introduce one such product into the diet, gradually increasing its amount (except for nuts, fish, crustaceans). Immunological tolerance is rarely developed for nuts, fish and crustaceans, as in

If a food allergy has developed in older childhood or adulthood, therefore, it is not recommended to reintroduce intolerant foods into the diet in such a situation.

Prevention of food allergies

There are three types of prevention:

Primary is carried out among patients at risk who do not have the disease. Family history of atopic disease is an indicator of likely risk;

Secondary is intended for individuals with symptoms or early manifestations of the disease. The first step is to exclude the influence of food and other allergens, such as passive smoking, house dust mite, etc.;

The tertiary is addressed to persons with a proven chronic process. It is aimed at preventing the development of exacerbations or complications associated with this disease.

Prevention of allergies in infants

The diet for the mother of a child at risk for allergic diseases during pregnancy and at the time of breastfeeding should have restrictions on certain foods, but at the same time be focused on a favorable course of pregnancy and ensuring the health of the child. A pregnant woman should eat a balanced diet and not get carried away with any one type of food. If a woman herself suffers from allergies, she should exclude highly allergenic foods from her diet. In such a situation, it is advisable to recommend that lactating and sometimes pregnant mothers exclude milk, eggs, fish, soy proteins, nuts, and shrimp from the diet in the last trimester. It was noted that children who are allergic to cow's milk improved their health when their mothers eliminated this product from the diet, because cow's milk proteins penetrate into mother's milk, and even a small dose of the allergen in mother's milk is sufficient to sensitize the child. Moreover, these allergen proteins can also cross the placenta.

One of the main preventive measures is the control of the diet from the first months of life. Breastfeeding is one of the stages of allergy prevention, so the best thing is to breastfeed your children for at least 4-6 months, in parallel, this will protect children from the risk of infectious diseases. In scientific studies, it was noted that in children from families with a burdened heredity for allergic diseases, who were fed with cow's milk, eczema developed 7 times more often than in those who were breastfed. In some children with atopic dermatitis, who are exclusively breastfed, it was found out from the anamnesis that they received a bottle of formula as supplementary food in the maternity hospital, while not all mothers knew about this. Such nutritional supplements should only be administered to children when strictly indicated. It is advisable in the maternity hospital to provide information about the presence of a burdened family history of the puerperal and the newborn for allergic diseases.

Studies have confirmed that exclusive breastfeeding not only reduces the risk of allergies to milk and other proteins, but also leads to a decrease in the development of bronchial asthma, hay fever, diseases of the gastrointestinal tract and upper respiratory tract.

If there is a risk of developing an allergic disease in children who are artificially or mixed-fed, it is advisable to prescribe mixtures based on partially hydrolyzed proteins as a means of prevention: NAN GA 1 and 2 (Switzerland, Nestle), Nutrilon Omneo 1 and 2 (Holland, Nutricia firm). Complementary foods are not given until 5-6 months.

Prevention of allergies in adults

If the family has a predisposition to certain allergic manifestations, then care should be taken to introduce these foods into your diet. If an allergic reaction occurs, products are excluded from the diet. You should also be aware of the cross-allergic reaction.

All patients with food allergies need to keep a food diary every day for a month, and subsequently, if allergic reactions occur, fill out the diary for the previous day. Suspicious products underline.

The diary should reflect a list of products indicating the amount eaten, the method of preparation and the time of taking the product, medicines, drinks, chewing gum, etc. Unusual reactions, the time of their occurrence, and changes in the nature of the stool are noted in the margins of the diary.

An example of a food diary:

DIETS WITH INTOLERANCE TO VARIOUS FOOD

If you have a food allergy, but you don't know exactly what the allergen is, you will have to follow a very strict diet.

In no case can't eat: all red, sweet foods, honey, chocolate, nuts, citrus fruits, strawberries, grapes, tomatoes, carrots, beets, mushrooms, fish and seafood dishes, chicken and eggs, whole cow's milk.

Not recommended also: bananas, kiwi, avocados, persimmons, pomegranates, celery, parsley, strong meat broths, sauerkraut, spices and even onions. All these products can not only cause an allergic reaction, but also contribute to the fact that the body reacts to other, completely harmless and familiar products.

without fear you can eat: cereals on the water (buckwheat, oatmeal, millet, rice, corn, with the exception of semolina), vegetables (cabbage, potatoes, zucchini, squash, turnips), meat (beef, turkey, rabbit, lean pork), fruits - sweet and sour apples with green peel, plums and pears. Rarely, but it happens that a patient is allergic to a product that is “allowed” for everyone. After the examination, doctors usually expand the diet. But this can only be done after specific allergens have been established. After all, the fact is that the body does not always react to only one product. There may also be so-called "cross-reactions", which can be simply impossible to understand without the help of a doctor.

Be careful if:

You are allergic to birch - it is quite possible that you will react to apples;

You are allergic to mold. Fungi are used in the production of kefir, products from yeast dough, kvass, so it is better to exclude these products from the diet;

You are allergic to cow's milk and chicken eggs - today's production technologies are such that these products can easily end up in sausages and sausages;

You are allergic to antibiotics - it's no secret that manufacturers sometimes add them to meat to keep it longer.

It often happens that an allergy occurs not to the products themselves (milk, juices or cereals), but to dyes and preservatives that are included in them. In this case, it can be difficult for the patient and the doctor to isolate a specific product: no matter what food the patient eats, he develops allergies. You have to sit literally on cabbage and water. And the reason is that manufacturers can add preservatives and dyes to a variety of products.

One of the most famous and widespread of them is tartrazine. Tartrazine is often included in: ready-made pies and dough mixes; finished confectionery - gingerbread, gingerbread; pasta that does not contain eggs; flakes; fried crispy potatoes (potatoes that are yellow-orange in color are especially suspicious); caramel, dragee, multi-colored marshmallows; bouillon cubes; instant soups; puddings, sherbets, factory-made lemonade and fruit drinks, cheese, mustard, yellow and green candy, margarine, ice cream with fillings, smoked products.

Tartarzine in food coloring: metabisulphite, monosodium glutamate, benzoic acid.

Foods that are cross-allergic to latex: pineapple, avocado, banana, dates, peanuts, kiwi, mango, cherry, melon, soybeans, tomatoes, potatoes, Benjamin's small-leaved ficus (juice proteins), chestnut, figs.

When establishing the products that are "guilty" in the development of the disease, the number of "forbidden" products decreases, and the number of "allowed" products increases. It becomes easier for the patient to live, and the world no longer seems so full of restrictions and sad. For different types of allergies, different diet options are recommended. We will focus only on some of them, the most common.

Diet for cow's milk allergy

Allergy to cow's milk is one of the most common, especially in children. From the diet with such an allergy, it will be necessary to exclude all products that contain milk or are prepared on its basis.

Often, people who are allergic to cow's milk tolerate goat's milk normally, which allows them to expand their diet somewhat.

Forbidden to use:

Any soups made with milk;

Cheese (including homemade), sausages containing milk;

Mashed potatoes (cooked with milk);

Pasta with cheese;

Bakery products prepared with the addition of milk: donuts, cookies, cakes, pancakes, pancakes, waffles, pies, rich crackers;

Cereals with milk, as well as cereals with a high protein content;

Butter, cream, sour cream, cottage cheese (some patients tolerate cottage cheese in moderation);

Mayonnaise and margarine containing milk in their composition;

Yoghurts and curds;

Condensed milk with or without sugar, milk powder, cocoa with milk;

Milkshakes, alcoholic drinks with added cream;

Milk chocolate;

Products cooked in butter;

Products cooked in breading (in breadcrumbs);

For children - artificial mixtures prepared on the basis of milk; some children do not tolerate kefir and cottage cheese, while others can be given these products, but in moderation.

It should be remembered that milk contains in its composition: butter, margarine, cottage cheese, cheese, sour cream, powdered and condensed milk, ice cream and many ready-made confectionery products. Milk also includes names: whey, lactose, casein, casein hydrolyzate, which can be read in the composition of products.

Before buying a product, be sure to ask the seller how it was prepared and what is included in its composition, or carefully read the label. If the label does not indicate the composition of the product, then it is better not to take it.

Allowed for use:

Broths and decoctions seasoned with foods included in the diet;

Products with a high protein content - meat of all varieties, fish, poultry, ham, kidneys, liver, sausages and canned meat that do not contain milk and its components;

Eggs, nuts and legumes;

Any vegetables and fruits;

Bakery products: French, Italian and Viennese rolls and other types of wheat bread that do not contain milk and its components (most types of bread include milk), rye bread;

Cereal dishes: cereals and casseroles from cereals and pasta that do not contain butter, milk and its components;

Drinks: water, weak tea, carbonated drinks, any fruit and vegetable juices without milk and cream.

Salads and appetizers

White cabbage and prunes salad

400 g cabbage, 100 g prunes, 1 carrot, juice of 1 lemon, sugar.

Chop fresh cabbage, sprinkle with sugar and grind with your hands until juice appears. Drain the cabbage in a colander to drain the juice. Pour prunes with warm water and leave for 20-30 minutes. Peel the swollen prunes and cut into small pieces. Peel fresh carrots, wash and grate on a coarse grater. Mix everything, add lemon juice.

Before serving, decorate the salad with prunes and carrot slices.

Appetizer of white cabbage and green peas

400 g of white cabbage, 100 g of green peas, 1 carrot, 1 hard-boiled egg, 100 g of mayonnaise, 1 bunch of dill, salt to taste.

Wash the cabbage, chop, grind with salt. Peel the carrots and cut into strips. Egg clean, chop. Wash dill greens. Mix cabbage with carrots, add green peas, chopped egg, put in a dish, pour over with mayonnaise, garnish with dill sprigs and serve.

Cauliflower appetizer

400 g cauliflower, 1 tbsp. l. lemon juice, 3 tbsp. l. vegetable oil, 1 bunch of parsley, salt to taste.

Wash the cauliflower, disassemble it into florets, dip it in cold water for 20-30 minutes, then wash it again, put it in a saucepan, pour cold water over it, add salt and cook until tender. Wash parsley and finely chop. Throw the cabbage in a colander, sprinkle with lemon juice, put on a dish, season with vegetable oil, sprinkle with parsley and serve.

First meal

Meat broth with croutons

300 g tubular bones, 150 g meat for pulling, 30 g mixed vegetables, 1/2 egg white, 1.8 liters of water.

Finely chop the bones, pour cold water and quickly bring to a boil; cook the bones at a low boil for 4-5 hours. Pass the meat through a meat grinder, mix with egg white and 50 g of cold water, add to the broth and boil for 1 hour. Cut the vegetables into thin slices, fry (without fat) until brown and put in the broth 40 minutes before readiness.

Strain the finished broth through a napkin, remove fat and serve.

Russian cabbage soup with cereals

20 g of cereals, 50 g of tomato paste, 200 g of sauerkraut, 40 g of carrots, 10 g of parsley, 40 g of onions, 850 g of broth or water, salt, spices.

Chop the sauerkraut and stew. Grain (rice, barley, millet) sort and rinse. Cut the roots and onion into small cubes and sauté. At the end of sautéing, add the tomato. Pour the cereal into the boiling broth, bring to a boil, lay the stewed cabbage and cook for 15-20 minutes. Then lower the browned vegetables and add salt and spices at the very end of cooking.

Serve with greens.

beetroot

Thoroughly wash the beets, peel, pour water, add a little vinegar, cook for 15–20 minutes after boiling. Cool, strain and put in a cool place. Add fresh cucumbers, greens to the finished dish.

Soup-puree potato-carrot

100 g potatoes, 75 g carrots, 30 g rice, 200 g vegetable broth, 1/2 egg yolk.

Boil rice with 1 1/2 cups of water until cooked, wipe, mix with boiled potatoes and carrots, dilute with boiling broth, season with yolk. It is recommended to serve small croutons of white bread with puree soup.

Chicken puree soup

100 g chicken meat, 15 g vegetable oil, 10 g onions, 10 g white roots, 10 g flour, 50 g chicken broth, 1/2 egg yolk, 750 g water.

Boil the chicken until done. Fry onions and roots in oil with flour until light yellow, dilute with broth and boil for 15–20 minutes, then strain, add chicken meat, passed through a fine meat grinder twice, mix well and season with broth, add yolk.

The soup can be served with croutons of white bread or pies with any minced meat.

rice soup

50 g of rice, 150 g of weak meat broth, 0.5 l of water.

Rinse rice, pour into boiling water and cook for 1 hour; then strain and add the broth. The soup can be served with croutons of white bread.

Apple soup with rosehip broth

150 g of apples, 20 g of dried rose hips, 25 g of sugar, a pinch of cinnamon, 50 g of white bread, 0.5 l of water.

Pour boiling water over rose hips, close the lid and boil for 5 minutes, then leave for 3-5 hours, then strain, add sugar and cinnamon, boil, add finely chopped or grated apples and cool.

Cut the bread into small cubes, dry in the oven and serve with soup.

Main dishes

Stewed stuffed vegetables

Boiled rice, lean meat, vegetable oil, vegetables: zucchini, eggplant, sweet peppers, tomatoes, cabbage, onions.

Wash the zucchini, peel, remove the core, cut across (3-4 cm thick). Wash the eggplant, remove the core, cut each eggplant into 3-4 parts. Pour boiling water over sweet pepper, remove seeds. Wash the tomatoes, cut off the top, remove the core and seeds. Wash white cabbage, divide into leaves, pour boiling water over.

Boil low-fat meat, pass through a meat grinder along with onions, add rice and greens to the minced meat.

Fill the vegetables with minced meat, wrap part of the minced meat in cabbage leaves, carefully fold everything in rows into a large saucepan, pour a little vegetable oil on the bottom of which. Put the tomatoes on top. Pour a little water into the pan, add the pulp taken out of the tomatoes and eggplant. Simmer over low heat until done.

Potato and cabbage puree

1 onion, 500 g cabbage, 1 kg potatoes, 3 egg yolks, salt to taste.

Finely chop the onion head, fry in oil, add fresh chopped cabbage, add a little boiling water and simmer until soft. Add boiled mashed potatoes, salt. Whisk everything. The taste of the mass will improve if raw yolks are added.

Serve with meat dishes or as an independent dish.

cabbage schnitzel

250 g cabbage, 1 egg, 20 g wheat bran.

Boil the cabbage leaves in salt water, cool and squeeze lightly, then divide into 2 parts, give them the shape of schnitzels, dip in a beaten egg, roll in bran and fry.

Rice meatballs in red wine

50 g rice, 40 g red wine, 10 g sugar, 3 g potato flour, 200 g water.

Boil rice in 150 g of water, cool slightly, then make 10–12 meatballs, put them on a plate and pour over jelly made from red wine, potato flour and the rest of the water.

Chicken zrazy with rice

120 g chicken meat, 15 g rice, 1/2 egg white.

Pass the chicken meat two or three times through a meat grinder along with half of the rice (viscous) porridge boiled in water or meat broth, beat it well with wet hands, divide into 2 parts and give each of them the shape of a pancake. In the middle, put the remaining rice porridge mixed with chopped steep protein, connect the edges, wrap in the form of a pie and steam until cooked.

meat pudding

120 g beef, 10 g semolina, 1/2 egg, FROM a glass of water.

Boil the meat, cleaned of fat and tendons, pass two or three times through a meat grinder and combine with semolina porridge; then add the raw yolk, whipped protein, mix gently, put in a mold greased with vegetable oil or in a pan, level the top and steam until the pudding is ready. Put the finished pudding on a plate and serve with sauce.

Potato "rice"

Peel or rub boiled or baked potatoes in their skins through a sieve into a bowl in which they will be served. Do not mix or mash the potatoes, so as not to disturb the consistency obtained by rubbing through a sieve. You should get a potato mass in the form of rice or small pasta.

Veal stuffed tomatoes

150 g tomatoes, 100 g veal, 1/2 egg, 15 g vegetable oil, 10 g green onions, 5 g dill, 10 g capsicum, 5 g vinegar.

From half the yolk, oil and vinegar, prepare mayonnaise sauce, then chop the hard-boiled protein, and finely chop the onion and pepper. Cut boiled or fried veal into small cubes and mix with proteins, herbs and half the sauce. After that, cut off the top of two tomatoes from the side of the stem, remove the core from the tomato, finely chop and add to the minced meat, which fills the tomatoes.

Before serving, pour over the tomatoes with the remaining sauce and sprinkle with chopped herbs.

Beef stew with vegetables

150 g of beef, 20 g of onion, 5 g of tomato, 100 g of eggplant, 100 g of fresh mushrooms, 75 g of tomatoes, 10 g of capsicum, 5 g of parsley, 1 bay leaf.

Fry soft, non-living meat until golden brown, add tomato, 1/2 cup of water, bay leaf and, covered, over low heat, simmer until tender; then cut the meat into 3 slices and in the same bowl add finely chopped and fried onions, mushrooms, green peppers. Then simmer for 5-8 minutes. Put the finished meat on a dish, pour the sauce with mushrooms and sprinkle with chopped herbs.

Cut eggplants and tomatoes into circles, fry in vegetable oil and lay alternately next to the meat, as a side dish.

Cutlets carrot-apple

100 g carrots, 100 g apples, 1 egg white, 10 g semolina, 10 g crackers, 5 g sugar.

Boil and grate carrots; then put in a frying pan, add chopped apples and sugar and simmer for 5 minutes, then add semolina, knead, let stand for 5-10 minutes on the edge of the stove under the lid, combine with whipped protein and cool; Divide the chilled mass into 3-4 parts, roll in breadcrumbs (or flour), shape into cutlets, put in a pan, drizzle with oil and bake.

Millet porridge with pumpkin

1.5 st. millet, 750 g pumpkin, water, salt.

Peel fresh pumpkin from skin and grains, finely chop, place in a saucepan, add water and cook for 15 minutes. Then pour washed millet into it, salt and, stirring, cook for another 15-20 minutes. Cover the thickened porridge with a lid and let it rest for 30 minutes.

Buckwheat gruel simple

6-8 art. water, 1.5 tbsp. buckwheat, salt, vegetable oil.

Rinse the buckwheat in water and let the remaining liquid drain. Transfer the prepared cereals to a saucepan, pour boiling salted water over it and cook until cooked, not letting it boil too much. Season the finished porridge with vegetable oil and serve hot.

Buckwheat porridge with apples

5 apples, 0.5 tbsp. buckwheat, 1.5 tbsp. water, 2 tbsp. l. chopped walnuts, 1 tbsp. l. raisins, ground nutmeg (at the tip of a knife).

Cook crumbly buckwheat porridge. Cut apples into small cubes, mix with buckwheat porridge, chopped walnut kernels, raisins, add nutmeg. Serve hot.

Rice porridge with apples

5 apples, 1 tbsp. rice, 2.5 tbsp. water, 4 tbsp. l. vegetable oil, cinnamon (at the tip of a knife), 2 tbsp. l. raisins.

Pour the soaked rice with hot salted water. When the cereal absorbs water, put washed raisins, vegetable oil, cinnamon and sliced ​​\u200b\u200bapples (without skin and seeds). Close the pot tightly with a lid and boil the contents over low heat for 10-12 minutes.

Serve hot rice porridge.

Desserts and drinks

apple mass

Bake 3 apples, rub through a sieve, mix with a quarter cup of sugar, boil until thick, cool.

Prune jelly

Wash the prunes, remove the pits, pour boiling water in an enamel bowl and leave overnight. In the morning, drain the infusion, add gelatin prepared according to the instructions on the package, pour into a mold and place in the cold. Put the finished jelly on dessert plates, garnish with prunes cut into slices with lemon and orange.

Snowballs with fruit sauce

1/2 egg white, 25 g sugar, 50 g strawberries, 5 g potato flour, 100 g water, vanilla or vanillin to taste.

Beat the protein into a thick foam and gradually, while continuing to beat, add 15 g of sugar and vanilla. In a deep bowl with a tablespoon of barely boiling water, put whipped egg whites. After 2–3 minutes, turn the snowballs over and close the lid; let stand for 5 minutes, remove with a slotted spoon on a sieve and, when the water drains, put the snowballs on a dish, pour them with strawberry jelly made from strawberries, flour and 10 g of sugar.

Dried fruit compote

1.5 st. water, 40 g dry fruits, 20 g sugar, anise or star anise - to taste.

Sort dried fruits, rinse in water and cook for 15–20 minutes. Throw the boiled fruits in a colander, pass through a meat grinder, lower back into the broth, add sugar and bring to a boil.

Kissel from black elderberry with pies

For 75 g of dried elderberry 120 g of sugar, 45 g of potato starch, 1 g of citric acid, 1 liter of water.

Pour hot water over elderberries and boil for 10-15 minutes. Drain the broth, mash the remaining berries, add water and cook for another 5-10 minutes. Combine both broths, add granulated sugar, citric acid, starch diluted in water and cook until tender.

Diet with intolerance to chicken meat and eggs

It should be noted that this is a rather strict diet, because eggs are included in most ready-made cakes, pastries and other sweets, as well as in many ready-made baked goods, especially rich ones. Store-bought patties also tend to contain eggs.

Often, eggs are found in custard, mayonnaise, ready-made pie dough, marshmallows, sorbets, donuts, waffles, cookies, and even pasta! Therefore, before buying a product, study its composition very carefully!

Can:

Soups - almost any (except chicken), but not too rich;

Meat of all varieties, fish, ham, kidneys, liver, mushrooms, sausages and canned meat that do not contain eggs and their components;

Potatoes, rice, cabbage, egg-free pasta (unfortunately, they are rarely found on the shelves);

Vegetables and cereals - almost any;

Nuts and legumes;

Bakery products from lean wheat and rye bread, crispy rye and wheat bread; homemade cakes that do not contain eggs and egg powder;

Dry biscuits (biscuits, crackers);

Lean mayonnaise that does not contain eggs;

Fats - butter, margarine, cream, vegetable oil, salad dressings made from vegetable oil and vinegar, bacon, lean mayonnaise that does not contain eggs and their components;

Any milk and dairy products;

Other products: salt, sugar, honey, molasses, jam, jams, marmalade, hard caramel, corn syrup caramel;

Drinks: water, tea, coffee, carbonated drinks, any fruit and vegetable juices.

It is forbidden: bird eggs and products containing them (egg powder, egg albumin), egg dishes, mayonnaise, ready-made cakes, pancakes, toast, toast, cakes, donuts and other confectionery and rich bakery products, cocoa and milkshakes containing eggs, alcoholic and soft drinks with eggs.

In addition to the eggs themselves, egg powder, dried egg mass and egg albumin should not be eaten. Often, intolerance to chicken eggs is combined with intolerance to chicken meat. At the same time, chicken should not be eaten in any form: neither fried, nor baked, nor boiled, nor grilled chicken.

Salads and appetizers

Sweet salad

50 g pumpkin, 50 g melon, 50 g apples, 1/4 lemon, 20 g honey.

Grate the peeled pumpkin on a coarse grater and mix with honey. Cut the melon, apples and part of the lemon into thin small slices and put them together with the pumpkin in a salad bowl. Put thin slices of lemon around the salad.

Carrot and apple salad

75 g carrots, 75 g apples, 25 g walnuts, 25 g honey, 10 g parsley.

Grate the carrots on a coarse grater, and chop the apples; mix everything with honey, put in a salad bowl, garnish with parsley leaves and sprinkle with toasted chopped nuts.

Vinaigrette of sardines

3 fresh sardines, 2 onions, 3 potatoes, 1-2 carrots, 2 pickles, 1 beetroot, 2 tbsp. l. sauerkraut, 4 tbsp. l. vegetable oil, parsley and dill, salt to taste.

Wash the fish, gut it, remove the tail and head, peel, boil in salted water, cool, separate the flesh from the bones and cut into small pieces. Peel the onion, wash, cut into rings, pour boiling water over. Wash the potatoes, boil in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Cucumbers cut into thin strips or circles. Rinse the cabbage lightly, put it in a colander. Mix everything, salt, season with vegetable oil.

Sprinkle the finished vinaigrette with finely chopped parsley and dill before serving.

First meal

Shchi "lazy"

1 l of broth, half a head of fresh cabbage, 3 potatoes, 1 tbsp. l. wheat flour, 1 tsp. butter, 2-3 tbsp. l. sour cream, salt.

Put finely chopped cabbage and chopped potatoes into the boiling broth. When the vegetables are cooked, add the flour fried in butter and season with sour cream.

Shchi lazy with mushrooms

100 g dried mushrooms, 250 g fresh cabbage, 300 g potatoes, 1 parsley root, 1 carrot, 1 tbsp. l. tomato puree or 4 fresh tomatoes, 4 tbsp. l. butter and sour cream, salt, herbs.

Rinse dried porcini mushrooms, soak in water and cook until tender. Pour the broth into a saucepan, bring to a boil, cut the mushrooms into strips. Put chopped carrots, parsley and onion into boiling mushroom broth, let it boil, add chopped fresh cabbage, chopped potatoes and boil for 10-15 minutes. Put boiled and chopped mushrooms, fried wheat flour diluted with water, sliced ​​​​fresh tomato, salt, add bay leaf, dill and parsley and let it boil for 10-15 minutes.

Before serving, add a spoonful of sour cream and parsley and dill to the plates.

Cold beetroot

150 g of beets, 50 g of sour cream, 10 g of sugar, 75 g of cucumbers, 10 g of lettuce, 15 g of green onions, 5 g of parsley and dill, citric acid - to taste, 300 g of beet broth.

Wash the beets, boil until cooked in water, adding citric acid, then cool, peel the beets and strain the broth. Chop the beets and combine with the broth, add sugar, chopped lettuce and onions, as well as finely chopped cucumbers and season with sour cream. Sprinkle beetroot with chopped herbs before serving. You can also put diced boiled potatoes and peeled fresh apples in the beetroot.

Vegetarian mashed borscht

50 g of carrots, cauliflower and white cabbage, potatoes, 100 g of beets, 10 g of sour cream, 5 g of butter, 1 tbsp. l. tomato juice.

Rinse peeled carrots, parsley, cauliflower and white cabbage, potatoes in cold water, dip in boiling water and cook until tender over low heat, then strain the broth. Pass the prepared vegetables through a meat grinder or wipe through a colander, add separately cooked beets to them. Put the mashed vegetables into the prepared broth, add tomato juice, stir and bring to a boil, add butter. Before serving, add sour cream to the table.

Peasant soup with cereals

160 g fresh cabbage, 80 g potatoes, 40 g cereals (barley, rice, oatmeal, barley, wheat) or millet, 35 g Hercules oatmeal, 30 g turnips, 20 g carrots, 10 g parsley (root), 40 g of onions, 20 g of tomato paste or 40 g of fresh tomatoes, 750 - 800 g of broth or water, sour cream.

Boil well-washed barley, barley, oatmeal, wheat groats until half cooked, then put in boiling broth or water, add cabbage, cut into checkers, potatoes and cook until tender. 15 minutes before the end of cooking, add pre-sauteed vegetables and tomatoes or tomato paste.

Rice groats and millet are put into the soup along with vegetables, after washing in water, oatmeal "Hercules" - 15-20 minutes before the end of cooking the soup. Soup can be cooked without tomato paste and tomatoes.

Serve with sour cream.

Kohlrabi Chowder

3 medium kohlrabi, 1 carrot, 1 onion, 1 liter of water, 3 tbsp. l. sour cream, salt.

Peel kohlrabi and carrots, rinse and grate on a coarse grater. Peel the onion and cut into half rings. Put the prepared vegetables in a saucepan, pour hot water, bring to a boil, cook for 5 minutes and insist without heating with the lid closed for 10-12 minutes.

Top with sour cream before serving.

Cauliflower soup

2 tbsp. chopped cauliflower, 1.5 liters of water, 2 medium potatoes, 1 onion, 3 tbsp. l. sour cream, salt.

Finely chop the cabbage inflorescences, cut the leaves into strips, and grate the stalk on a coarse grater. Peel the potatoes and cut into slices, onions - half rings. Put the vegetables in a saucepan, pour hot water, bring to a boil, cook for 5-6 minutes and leave for 5-10 minutes.

Add sour cream and salt to the finished soup.

Milk soup with pumpkin and semolina

350 g milk, 100 g pumpkin, 25 g semolina, 15 g sugar, 10 g butter, 100 g water.

Peel the pumpkin, cut into small pieces and simmer with water until tender, then wipe through a sieve along with the liquid. Boil milk at the same time, brew semolina in it, cook for 10 minutes, combine with pureed pumpkin and add sugar.

Serve with butter.

Blueberry soup with rice water

40 g dry blueberries, 30 g rice, 15 g sugar, 1/10 lemon, 50 g white bread, 750 g water.

Wash blueberries, pour 350 g of water, boil for 10-15 minutes and then leave on the edge of the stove for 30 minutes; then strain, add sugar and lemon juice and cool. Boil rice in the remaining water, rub it through a sieve twice with the liquid and combine with blueberry infusion; serve to 1 table with crackers of white bread, cut into thin slices and dried in the oven. Soup should be at room temperature.

Main dishes

baked pumpkin

Wash and peel the pumpkin, cut into slices, bake in the oven, then put in a frying pan, pre-greased with margarine. On top of each slice of pumpkin, put 2-3 cups of tomato, sprinkle with grated cheese and bake in the oven.

Pumpkin in own juice

Peel pumpkin slices and cut into cubes 1–1.5 cm in size. Pour everything into a saucepan for stewing, add a little water (water should cover the bottom of the saucepan by 3–5 mm). Cover the pot tightly with a lid and simmer over medium heat. When the water boils intensely, reduce the heat and cook for 20-30 minutes, periodically checking readiness. The finished pumpkin becomes translucent and completely soft.

You can pour it with sour cream and add parsley and dill, and sprinkle with lemon juice.

Cauliflower puree

100 g cauliflower, FROM tsp. butter or vegetable oil, 30 g of milk.

Peel the cauliflower, remove the green leaves, cut into small pieces and rinse well. Then pour a small amount of boiling water, close the lid and simmer over low heat until cooked and the water has completely boiled away. When hot, rub through a sieve, add hot milk, salt and boil again for 1-2 minutes.

Add butter or vegetable oil to the finished puree.

Mixed vegetable puree

60 g carrots, 60 g cauliflower, 30 g green peas, 35 g beans, 60 g milk, 25 g butter, 5 g sugar.

Stew carrots with a little milk; boil the remaining vegetables, combine with carrots, pass through a meat grinder and dilute with hot milk and 10 g of melted butter; then knock out the resulting mass, add sugar and serve with butter (a piece).

Potato boiled with cream

1 kg potatoes, salt, nutmeg, 120 g cream, 80 g butter.

Peeled potatoes cut into quarters, boil with spices in salted water until almost cooked, drain the water, pour cream over the potatoes, add butter and cook a little more.

Cabbage rolls with vegetables

250 g of cabbage, 100 g of meat, 20 g of rice, 30 g of carrots, 5 g of parsley, 30 g of swede, 5 g of flour, 30 g of sour cream, 10 g of butter, 75 g of vegetable broth.

Boil a head of cabbage (without a stalk) in salted water until half cooked, disassemble into separate leaves and cut off the stem from each leaf. After that, cut the carrots and turnips into small cubes and simmer with oil in a small amount of water. Boil the meat, pass through a meat grinder, combine with stewed vegetables, boiled friable rice and chopped herbs, mix well and, dividing into 2-3 parts, wrap in cabbage leaves, put in a saucepan, pour sour cream sauce and bake.

To prepare sour cream sauce, mix flour with sour cream and pour this mixture into a boiling vegetable broth; let it boil for 5 minutes, strain, add 5 g of butter (in a piece) and mix well.

French polka dots

300 g green peas, 8 onions, 120 g butter, 8 g flour, salt, sugar, parsley.

Peel, chop, and sauté the leeks in half the butter, add a little water and peas, simmer for 10 minutes, then add the flour and mix gently. At the end of the stew, add salt, sugar and boil everything over low heat. Sprinkle with finely chopped parsley and add oil.

Serve hot in the same dish.

Slices of tenderloin with vegetables

150 g tenderloin, 15 g butter, 75 g tomatoes, 25 g green onions, 25 g sour cream, 200 g cauliflower, 5 g parsley.

Clean the meat from fat and tendons, cut across the fibers into 3 pieces, lightly beat with a chopper and fry in very hot oil. At the same time, boil the cabbage, and fry the tomatoes, cut into slices, and finely chopped onion in oil, add sour cream and boil for 5 minutes; then pour this sauce over the meat and sprinkle with chopped herbs.

Serve the meat along with the cabbage drizzled with oil.

Boiled meat steak

150 g meat (tenderloin), 25 g butter, 50 g onion.

Clean the meat from tendons and partly from fat, lightly beat off with a chopper and give it the shape of a pancake. Grease the bottom of the pan with oil, put the meat, half fill it with water, close the lid and boil for 5-7 minutes, then remove the meat, let it dry slightly and fry in oil on both sides. Cut the peeled onion into circles, disassemble into rings, boil in water until half cooked, put it on a sieve and let it dry, and then fry in oil, cover the steak with fried onions and serve.

Garnish with fried potatoes or zucchini, pumpkin, white or cauliflower, salad.

Millet porridge with fruits and honey

50 g millet, 30 g prunes, 20 g dried apricots, 20 g raisins, 100 g milk, 20 g butter, 5 g sugar, 30 g honey.

Pour well-washed millet into boiling milk, add sugar and 10 g of butter and cook until thickened; then add the washed fruits, stir, cover tightly with a lid and put in a non-hot oven or on the stove for 2-3 hours. Serve with butter. Serve honey separately.

Buckwheat porridge with cauliflower and milk

200 g cauliflower, 1 tbsp. buckwheat groats, 2 tbsp. l. butter, 0.5 l of milk or water.

Rinse the cauliflower, finely chop and lay a layer on the bottom of the dish. Put washed buckwheat on top, pour in milk, add salt, bring everything to a boil, cook for 5–6 minutes, cover the pan with a lid, cover with a towel and insist without heating for 10–15 minutes. Serve with butter.

buckwheat

3 art. ground buckwheat, 2 tbsp. water, 3 tsp. dry yeast, butter.

Buckwheat is a pancake made from buckwheat flour. If there is no buckwheat flour, it can be obtained, albeit a coarser grinding, by grinding cereals in a coffee hand mill or pepper grinder, or replaced with a mixture for baby food with buckwheat.

Take ground buckwheat, milk or water, in which dry yeast is dissolved, and knead the dough, add a piece of melted butter (to taste), knock out with a wooden spoon or spatula. Now you should wait for some time until the dough rises, and then bake pancakes in a preheated, oiled pan.

Semolina porridge with apples

250 g apples, 0.5 tbsp. semolina, 1 liter of milk, and 3 tsp. butter, 0.5 tsp. sugar, 0.25 tsp. salt, a pinch of ground cinnamon.

Pour semolina, salt into boiling milk and stir, cook for 8-10 minutes.

Then put butter and chopped apples on a fine grater. Serve porridge sprinkled with cinnamon and sugar.

Corn porridge with raisins

1 st. corn grits, 1–1.5 tbsp. water, 1 tbsp. milk, 1 tbsp. l. butter, 0.5 tbsp. raisins, salt, sugar.

Rinse corn grits in several waters, pour into a saucepan, pour a mixture of water and milk and bring to a boil. Salt the porridge, add sugar, raisins and butter.

Cover the pan with a lid and cook the porridge over low heat until fully cooked.

Oatmeal with jam

75 g oatmeal, 5 g sugar, 150 g milk, 5 g butter, 30 g jam, 100 g water.

Pour cereal into boiling milk with water, add sugar and salt, cover with a lid and cook at a low boil for 1.5–2 hours, stirring occasionally. Before serving, put butter into the porridge, knead and pour jam on top.

Rice pilaf with fruits and vegetables

50 g rice, 15 g raisins, 25 g prunes, 30 g carrots, 40 g cauliflower, 15 g butter, 100 g water.

Sort rice, rinse and pour into boiling water; adding butter and sugar, bring to a boil and cook until tender in a water bath. Put the finished rice in a pan, mix with washed raisins, prunes, stewed carrots and boiled cauliflower, put everything in a saucepan, cover with a lid and simmer for at least 1 hour.

sour cream pies

2 cups good, not very sour sour cream, 4 tbsp. flour, salt.

Pour two cups of good fresh sour cream into a wide deep bowl, add four cups of flour little by little, rubbing well so that the flour is completely combined with sour cream and dough is obtained. Salt, grind again and then put the dough on the table, divide it into small pieces in the form of small buns. Let them lie down for 5 minutes, then run a rolling pin over each bun and lightly press down. Place any minced meat, close and pinch on top, put the pies on a baking sheet, greased with oil, and put in a very hot oven for 15 minutes.

These pies are served with soups, cabbage soup, borscht.

Cabbage rolls with fruit

150 g cabbage, 100 g apples, 50 g apricots, 30 g raisins, 20 g spinach, 20 g butter, 30 g sour cream.

Cut a stalk from a dense head of cabbage and cook the head of cabbage until half cooked, put it on a sieve, let the water drain, and then disassemble the cabbage into separate sheets. Cut thickened stems from each sheet, and lay the sheets on the board. At the same time, chop the spinach, put it in a saucepan, pour in a little water, add the washed raisins and 5 g of oil and simmer for 5 minutes; then combine all this with chopped apricots and apples, spread on cabbage leaves, wrap them in the form of an envelope and fry on both sides in oil.

Serve cabbage rolls with sour cream.