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1 year, 4 months ago via cooking-questions.com

What happens to people who are allergic to a certain food if they eat something that has that ingredient?

How do you adjust a recipe to make large amounts for a crowd? What are some cooking techniques for making large batches of a recipe?
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acbrown28 | 1 year, 4 months ago
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Food allergy reactions can range from mild to severe, and can even be fatal. The common reactions are: anaphylaxis, eosinophilic esophagitis, food protein-induced enterocolitis syndrome (FPIES), and oral allergy syndrome.

With anaphylaxis, a reaction may begin with a tingling sensation, itching, or a metallic taste in the mouth. Other symptoms can include hives, a sensation of warmth, wheezing or other difficulty breathing, coughing, swelling of the mouth and throat area, vomiting, diarrhea, cramping, a drop in blood pressure, and loss of consciousness. Sometimes the symptoms subside only to return a couple hours later.

Eosinophilic esophagitis is the infiltration of a large number of eosinophils, a type of white blood cell, in the esophagus. Symptoms are chest pain, difficulty swallowing and a feeling that food “gets stuck” when swallowed.

FPIES is usually triggered by cow’s milk or soy in infants and toddlers. Symptoms are vomiting or diarrhea.

Oral Allergy Syndrome is brought on by the consumption of raw fruit or vegetables. Symptoms are an itchy mouth and throat, itchy ears and/or swelling of the lips.
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