Allergy to Egg

Egg allergy is less frequent than milk allergy, but it is a much more dangerous form of allergy because the touch of an egg, its smell, or the giving of vaccines made from it (such as flu, mumps, measles, and rubella) may cause allergic symptoms in an egg-sensitive child.

The dangerous part of an egg is its white albumin; the yellow yolk is not allergenic. It is important to remember that all egg white, whether it comes from a chicken, a duck, or a turkey, is equally dangerous to the egg-sensitive child.

These foods may contain eggs: souffles, fritters, and egg noodles; cake, cookies, doughnuts, macaroons, pastries, batters (pancakes and waffles), pretzels, French toast, pie crust, muffins, meringues; ice cream, water ices, and sherbets (unless made at home from an egg-free powder); mayonnaise, hollandaise sauce, tartar sauce, salad dressing with egg) icing, marshmallows, nougats, fondants, chocolate creams, filled candy bars; Ovaltine, Ovomalt, and root beer; prepared flours such as Bisquick and pancake flour; sausage and meat loaf (unless ground at home with no egg) ; baking powder (except Royal and K.C.).

Allergy to Cereal Grains

Allergy to corn may appear after the child has eaten corn or corn-containing products (such as cornflakes, corn flour, corn oil, corn syrup, Karo, popcorn, fritters), has inhaled the fumes of popping corn or the steam of boiling corn on the cob, or touched starched clothing (starch is derived from corn).

The following items contain corn in small quantities: adhesives (envelopes, stamps, stickers and tapes), aspirin and other tablets, baking mixtures and powders, ices, chewing gums, soya milk, powdered sugar, some substitute egg yolks, and talcum.

Wheat can also be an allergenic food. It is used to make bread, coffee substitutes, thickeners for gravies, and crumbs for meat frying. The following food items contain wheat.

Breads: All breads (pumpernickel and rye), cakes, cookies, crackers, pretzels, pastry, pie, bread crumbs, batters (waffles and pancakes), ice cream cones, biscuits, muffins, and cereals.

Beverages: Postum, Ovaltine, malted milk, Vitavose, certain canned soups such as Campbell’s chicken soup, beer, ale, gin, and whiskey.

Breakfast food: Cream of Wheat, Pablum, Grapenuts, farina, Ralston’s Pep, Mead’s cereal, Pettijohns, Wheaties, puffed wheat, shredded wheat, Rice Krispies, and cornflakes.

Flour: Flour and flour products such as macaroni, spaghetti, noodles, vermicelli, ravioli, and corn, wheat, and rice flours.

Sauces: Chowders, soups, and gravies.

Others: Sausages, hamburger, meat loaf (unless ground at home without wheat filler), croquettes, fish rolled in crackers, Wiener schnitzel, chili con carne, canned baked beans, matzos, ice cream, mayonnaise, puddings, and zwieback.

These are other cereals which play a minor role in allergy.

Barley: Necessary to prepare malt, beer, whiskey, breakfast foods, or fillers in sausages.

Rice: Eaten as a staple food and used in cereal meals and pastries (such as rice cakes and puddings), to prepare vitamin B, and to make Japanese sake wine. Wild rice is used as a stuffing for turkey, duck, and other fowl.

Rye: Used to make rye bread, pumpernickel bread, rye wafers, crackers, Scandinavian Knackebrod, rye whiskey, vodka, or gin.

Oats: Found in cereal mixtures, wafers, cookies, and oatmeal porridge (they can be recognized by the presence of husks).


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