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CMG: egg allergy.

hen's egg is very nutritious, especially for your important essential amino acid content (the body can not manufacture them and incorporated accurately through the diet).

The clear water and contains good quality protein. The yolk is rich in saturated fat, cholesterol and other fatty components such as lecithin. It also contains small amounts of fat soluble vitamins (A and D) and soluble (B1 and B2) and minerals such as iron, phosphorus, sodium, selenium and zinc.

We can incorporate into the diet in many ways: in an omelette, scrambled, stuffed, fried, hard, in batters and desserts such as crème brûlée, flan or cake.

The carefully incorporated in the diet of the smallest in two different stages: some of the 9-month test with egg yolk and cooked purees Since the same is done with the whole boiled egg , boiled, scrambled or omelette.

This precaution is essential because it is one of the foods that most commonly causes allergic reactions mediated IgE in children under 2 years.

Both the clear and the yolk can cause allergy, although the former is the most important source of sensitization and clinical manifestations mostly protein, contains up to 24 different glycoproteins which, ovalbumin, ovomucoid and ovotransferrin are the most allergenic.

Although less dangerous yolk also contains substances allergens such as livetin.

Most egg reactions are immediate hypersensitivity or IgE-mediated course with different manifestations and symptoms that typically occur in the first two hours after eating egg:

a skin manifestations urticaria.
Erythema and / or angioedema.
immediate digestive symptoms such as vomiting. Rejection
food intake.
Respiratory symptoms such as rhinoconjunctivitis and bronchospasm.
In the most serious appears to anaphylactic shock and even death.

People allergic to eggs reactions usually present with the first intake of eggs when they are young. This may indicate prior sensitization could even begin before birth, in utero (it has been detected in cord blood IgE antibodies to egg).

The sensitivity is also possible through breastfeeding (breast milk proteins are present egg from the mother's food), inhalation (in the dust is leftover food, also pieces of egg, which could cause sensitization) and through objects contaminated with particles of egg, as pacifiers, bottle nipples, kitchen utensils, clothes, toys, etc..

also shown by the use of some drugs containing lysozyme (a third of egg allergy are sensitized to this protein) or by some childhood vaccines are incubated in chicken embryo tissues and cause a risk of containing small amounts of egg protein (eg, the triple vaccine for influenza and yellow fever).

The only treatment for egg allergy is the total elimination diet with this food or preparations containing it as an ingredient. However, the prognosis allergy to eggs is good because most children end up tolerating almost always when over 2 or 3 years.

To prevent inadvertent consumption is essential to carefully read food labels and exercise extreme caution when eating out at restaurants and school cafeterias.

then appears a detailed list with food to be removed in the diet of egg allergy:

Sweets, frostings, ice cream, shakes, candies, puddings, creams, caramels , candy, etc..

pastry and bakery products: cakes, muffins, cookies, cakes, etc.
pastries, pies, pastries, etc..
sauces (mayonnaise), gelatins, etc.
Some cheeses contain lysozyme, egg protein.
Some breakfast cereals. Pastas
egg, battered, breaded, etc.
Lunch meats, sausages, sausages, pates, etc.
As a component of other foods can be labeled as lecithin (unless it is soy), lysozyme, albumin, clotting, emulsifier, globulin, livetin, ovalbumin, ovomucina, ovomucoid, ovovitelina, vitellin, E-161b (lutein, yellow pigment).

Kitchen Tips:

To make tortillas eggless egg can be substituted by chickpea flour or corn flour diluted in water or soy and wheat flour mixed and diluted in water. To make batter

eggless egg can be replaced by special flour batter (without eggs), flour, cooking without eggs, tempura flour, beer or soda mix with wheat flour, soy flour or flaxseed dissolved in water ground and diluted in water.

For egg-free sweets like cakes or biscuits you can substitute egg 2 tablespoons of ground flaxseed diluted in 4 tablespoons water for each egg replaced.

to brush buns with egg-free egg substitute is with olive oil or by a dilution of 1 cup of boiling water with 1 tsp of agar-agar seaweed with a teaspoon of margarine.




To link meatballs or burgers for 4 people can use 100 grams of barley flakes soaked in water, 100 grams of bread crumbs soaked in milk or vegetable drink, 1 tablespoon soy flour dissolved in 3 tablespoons water, 100 bucks for potato and 100 grams of bread crumbs. Knight Marta González