This is a piece that I have wanted to tackle for a while now. This is due to the flood of e-mails I receive from readers who suffer from gluten problems or food allergies. I have already discussed the former in a dedicated column and mentioned food allergies in vague terms, but have never actually gone into more detail. Food allergies are a big deal. They range from minor irritations to even death, so do not take it lightly when someone says to you that they suffer from a food allergy. It is a serious matter. Each time I prepare something for friends, I automatically ask if they have any food-related issues due to religion, allergies or preferences.

First, what is a food allergy? Simply put, it is the body’s reaction to a food protein it considers harmful and invasive by developing antibodies to attack it. Symptoms include red itchy eyes, vomiting and diarrhoea, skin rashes, shortness of breath, coughing, swollen mouth and tongue. The most extreme case is when one goes into anaphylactic shock. The throat literally swells and closes as the body shuts down.

I am extra sensitive to food allergies, as one who also is afflicted with this condition. Trust me, it annoys me sometimes as a food professional not being able to try certain foods due to my allergies, as by nature I am an adventurous eater and will try anything at least once. This is why hosts love me because they know I appreciate the passion behind their cooking efforts as well as open to trying different things. However, I am not such a maverick these days, as several hospital trips and a friend’s brother’s death a few years ago showed me it was just not worth it. Now I am on the verge of being anal-retentive.

I want to know where my food is being prepared, their hygiene practices etc, because I simply cannot take the risk. There are thousands of people out there like me who become ill after consuming certain foods, but they don’t know how to prevent this from occurring due to lack of information. Simple things like eating something then kissing or touching the person with an allergy to the food you just consumed can set off a reaction. Cross-contamination, that is preparing foods that come into contact with an item an individual is allergic to and not cleaning off utensils properly, is serious. Wash off food tools with hot water and soap because the tiniest speck of an allergen can have serious consequences. Chopping boards can be big culprits; use separate boards for different food items. In extreme cases, even walking into a kitchen and smelling the food one is allergic to can cause an attack.

There are medical tests one can take to investigate food allergies such as a scratch test with a needle containing known allergies to see if you react, or blood tests to measure antibodies. To help your doctor, it is a good idea to keep a food diary and keep track of how certain foods make you feel. This can establish a direct pattern and sometimes identify the culprit. Another thing you can do is the elimination diet by removing the most popular foods known to cause food allergies, then one by one re-introduce them to your system to see whether you react. It’s good to carry anti-histamines at all times if you suffer from allergies. I wish Jamaica had EpiPens available; these are excellent fast-acting injections for severe allergy sufferers.

The most common foods to cause food reactions are eggs, milk, peanuts and tree nuts, wheat, soy, fish and shellfish. In fact, these foods are responsible for 90 per cent of all food allergies. Of course you have other foods such as some fruits, honey and artificial sugars, MSG and other food additives that people react to. Always check labels and know what goes into your food if you are prone to food allergies. It could save your life if you know how to manage your diet properly. Let your family and friends know that you suffer from food allergies, so if something happens they can help you. There are medical bracelets available at pharmacies which you can also purchase to wear. Finally, if some foods make you feel uneasy or sick, get cracking straight away to identify the cause and contact a health professional to guide you.

Enjoy today’s vegetarian recipes.

Chickpea BurgersIngredients:Method:Carrot and Lentil SaladIngredients:Method:

I love chickpeas and this simple vegetarian burger is one of many recipes I like to make. Serve in a bun, a pita pocket or with a side salad and garnish with red onions, tomatoes and a yoghurt or tahini sauce.

1 large can of chickpeas, drained and rinsed

1 small onion, chopped

1 egg

50g/ 1/4 cup all-purpose flour

1 tsp dried dill

1/2 tsp cumin

1 small chilli pepper, deseeded and roughly chopped

Salt to taste

In a small frying pan sauté onions until soft.

In a food processor add all of the ingredients including the cooked onions and process until smooth.

Form into four burgers.

In a large frying pan add olive oil and warm over a medium high heat, cook patties until golden brown 3 to 5 minutes per side.

This healthy salad is delicious and filling. You can enjoy it with other assorted salads or alongside grilled chicken or fish.

500g/2 cups lentils

2 carrots, peeled and chopped

5 cloves of garlic, minced

1 large bunch of cilantro, chopped

Salt and pepper to taste

1 to 2 tbsps extra virgin olive oil

Rinse lentils, add to a saucepan and pour in four cups of water, bring to a boil and then simmer until tender.

In a large bowl add the remaining ingredients, then add cooked lentils and mix to combine. Serve at room temperature.

Contact me for any food question related to this weekly column at juicycheffoodmedia@gmail.com.

Thanks to my wonderful weekly sponsors MegaMart.

Bon Appétit!