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foods are foods that are unlikely to cause allergic reactions. Many physicians prescribe elimination diets to narrow down specific foods that may be causing food allergies. An alternative to an elimination diet is a hypoallergenic diet, which consists of foods that do not cause allergies. Eating a hypoallergenic diet can be difficult because of the many foods you can't eat, most notably wheat, dairy products, eggs, soy foods, but there are a good number of foods that you can eat. It's important to identify what type of allergy you have (such as nut, soy, dairy or wheat) and then choose hypoallergenic foods based on your particular allergy.


Some grains that are hypoallergenic include millet, quinoa and amaranth. All wheat-based food products, including wheat bran, wheat germ, wheat starch, wheat nuts, semolina, seitan, triticale, couscous, tabouleh and wheat berries should be excluded from a hypoallergenic meal plan.


Typically the only sweeteners allowed are maple syrup or brown rice syrup. Acceptable beverages include rice milk, pear nectar, chamomile tea, and sparkling water (without any added sweeteners).
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The majority of vegetables are considered hypoallergenic. Eat vegetables such as lettuce, cucumbers, peppers, broccoli, cauliflower, spinach, kale, celery, carrots and Brussels sprouts. Avoid vegetables such as eggplant, corn, tomatoes, broccoli, olives, spinach, mushrooms and avocado if you're on a hypoallergenic diet because these vegetables contain amines or salicylates, two common naturally occurring chemicals that can trigger allergic reactions.

Beans and Legumes

The majority of beans and legumes, with the exception of peanuts, are considered to be hypoallergenic. Choose foods from this category such as lentils, black beans, kidney beans, garbanzo beans, peas, navy beans, black beans, lima beans and pinto beans.


Certain fruits such as apples and pears are examples of hypoallergenic foods that are safe to eat. Avoid all types of dried fruits, which may contain amines or salicylates.


Lamb is one of the only meats deemed to be hypoallergenic, because most animals such as chicken and cows are exposed to wheat and dairy products, which are two of the more common food allergens. Avoid canned meat and smoked cheeses as well.

HYPOALLERGENIC DIET This is a diet the restricts your intake of foods causing allergic reactions in the different parts of the body such as skin, lungs, heart, stomach, eyes, etc. Allergen was believed to be the substance which makes up the sensitive reaction formed from protein products breakdown. There is no definite source of allergen from foods. Find out from which food source troubles you; therefore, you should avoid eating these foods in your daily diet. FOODS THAT CAUSE ALLERGY Chicken and Eggs ice cream Seafoods: shrimps squid oyster mussels Nuts: peanuts and peanut butter cheese yogurt Milk and Milk Products

almond nuts walnuts Certain Kinds of Fishes like: tambakol tulingan tuna galunggong Chocolate bars/Chocolate Cakes and Other Types of Cakes, Brownies

dilis tinapa sardines

Cereals like: wheat bread oatmeal

Certain kinds of Fruits and Vegetables strawberries Yeast-containing Products like: beers some wines

fresh tomatoes

citrus fruits like lemon, orange, pomelo, grapefruit,pineapple Pork in processed form like: chinese ham salami sausages

Most individuals have one or more food items that they are allergic or sensitive to and that their body does not function well on those foods. The reason simply being that their genetics and enzyme pathways are not selected to digest those foods properly. Just think of the foods that you dislike. The reason you dont like them can be that they dont sit well with your senses; they either dont smell right, dont taste right, or dont sit well with your stomach. This dislike is a natural faculty or a sense. With the onslaught of processed foods and complex packaged foods the body loses this natural sense, and this inherent ability to discriminate foods that do not suit the individuals genetic make up is lost Food allergies are well-recognized in clinical medicine as a cause of acute attacks of asthma, anaphylaxis and skin eruptions, as well as a contributing factor in some cases of skin rashes, eczema and rhinitis (runny nose). These types of allergic reactions are controlled by the immune system. The immune system uses antibodies (protein complexes used by the immune system) to attack any foreign material in the body. For example in common seasonal allergies the immune system produces antibodies against flower pollens that enter the nostrils, which results in an immune reaction followed by inflammation causing hay fever and runny nose. Allergic reaction are also part of cause of any forms of diseases with an autoimmune etiology, such as acne, psoriasis, gout, dermatitis, eczema, asthma, migraine, chronic rhinitis, arthritis and systemic lupus erythema-tosus (SLE) A more subtle manifestation of food allergies is often referred to as food sensitivity. Food sensitivities are common triggering factors for a wide range of physical and emotional disorders. Food sensitivities dont involve responses from the immune system. They are rather mediated by physiological responses to the offending foods, and are undetectable by blood work or skin scratch tests. These physiological responses include slow digestion, capillary and vessel contractions and lymphatic congestion. According to several different sources, as many as sixty percent of the population suffers from undetected food sensitivities.

Symptoms of food sensitivities are varied. Most commonly they involve gastrointestinal symptoms. These gastrointestinal symptoms include any of basic symptoms such as bloating, gas, abdominal pain and discomfort, nausea and heartburn, as well as full blown gastrointestinal pathologies such as Crohns, Ulcerative colitis, and Irritable Bowel Syndrome (IBS). These symptoms are the bodys methods of communicating problems in the GI tract. When gastrointestinal symptoms remain untreated for a period of time they can result in other group of symptoms such as recurrent ear infection, chronic muscle ache and pains, premenstrual syndrome, chronic fatigue, low energy, high blood pressure, and mood disorders. There is even research connecting food sensitivities to Attentions Deficit Disorder (ADD) and Attention Deficit Hyperactivity Disorder (ADHD).

It takes approximately six to twelve weeks to complete the Hypoallergenic Diet program. For some conditions it may take longer, so it is important that you plan ahead. The diet is basically divided into two phases: The Food Elimination Phase, and The food challenge phase. The elimination Phase usually takes three weeks. For some individuals with extensive gastrointestinal symptoms and long lasting history of chronic symptoms it may be necessary to continue on this phase for an extra two to three weeks (total of six weeks) before the GI system gets a chance to heal and the allergens are cleared from the body. During this Phase you will follow a diet devoid of most food groups that have been shown to cause allergy or sensitivity. These are foods that in general are harder to digest and/or have a high allergenic potential and halt the healing of the gut. Once the symptoms have been reduced and gastrointestinal system has had sufficient time to repair the eliminated foods are reintroduced into the diet one item at the time. This is called the Challenge phase. This reintroduction will underline the specific foods that were the cause of allergies and sensitivities in your case. By restricting these underlined foods from your daily diet you then take charge of your gastrointestinal health and your symptoms. It is simple to follow a hypoallergenic diet program. You will find a pronounced effect when following the diet under the supervision of a trained Naturopathic or Medical Doctor, since your doctor can modify the length of the diet and restrict or expand the eliminated food lists to reflect your specific needs and condition. Also many doctors use adjunct therapies and supplements to facilitate the healing of the GI tract and this may be necessary given the medical history, specific symptoms, and the extent of gastro-intestinal damage The following charts include the foods to consume or avoid during the diet: For three to six weeks consume only the allowed foods, and avoid others. (Youre Naturopathic or Medical Doctor may recommend further restriction to reflect your specific symptoms and medical history). At the end of the Elimination Phase you will begin to Challenge (reintroduce) these foods one item at a time. Each Challenge item should be consumed at least two portions a day, on two consecutive days and symptoms should be monitored for a total of three days. If symptoms are present after the first consumption, there is no need to consume the food for two consecutive days. When symptoms are present you should wait until they resolves before challenging the next food.
Vegetables: Consume


2. 3.

All fresh vegetables (try to incorporate all vegetables such as asparagus, Brussels sprouts, celery, cauliflower, cabbage onions, garlic, carrots, beets, leeks, green beans, broccoli, leafy greens kale, mustard greens, turnip greens, bok choy, watercress etc.) Sweet potatoes, Yams, Squash, Pumpkin, (Very soothing on the GI) Sprouts: sunflower sprouts, pea and bean sprouts (esp. alfalfa & red clover as they help with detoxification)


1. 2.

Tomatoes, corn, mushrooms, green peppers, red pepper, bell peppers, potatoes If ragweed allergy present then eliminate artichokes, iceberg lettuce, sunflower seeds, dandelion, chamomile and chicory.

Fruits: Consume

1. 2. 3.

All fresh/frozen fruits (see exceptions below) All berries fresh or frozen (except strawberries) All jams and fruit sauces of allowed fruits (with no sugars or preservatives added)


1. 2. 3. 4. 5. 6. 7.

Bananas (are often treated with ripening chemicals) Citrus (oranges, grapefruit, and any citric acid containing beverage) Melons (often contain and promote mold growth) Strawberries Peaches and apricots Apples Dried fruits (does not include dates, organic-sulfite free raisins, sulfite free-figs, or unsweetened dried sulfite free cranberries)

Grains and Cereals: Consume

1. 2.

Brown rice, rice, millet, buckwheat, quinoa, tapioca, teff, amaranth Pasta, cereals and pastry made from these grains.



All gluten-containing grains (wheat, spelt, rye, oats, barley) and breads, pasta & other products from flour of these

Legumes and Lentils: Consume 1. 2. Avoid 1. 2.

All legumes: beans and lentils (all beans, fresh/frozen/dried) All peas (fresh/frozen/dried) Soy beans & soy products (tofu, soy milk, soy sauce, miso, tempeh, TVP) Soy is another common allergen.

Nuts and seeds: Consume

1. 2. 1. 2.

Raw almonds, walnuts, sesame seeds, pumpkin seeds, sunflower seeds


Peanuts, pistachios, cashews, brazil nuts, hazelnuts Any nuts or seeds that are salted or flavored in some way

Animal products: Consume

1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 6.

Free-range chicken & turkey breast (best if organic) Lamb (best if organic) Wild game Wild Fish of any kind (except Shark, Swordfish, King mackerel, and Tilefish) Farmed organic fish Red meats (beef, pork, bacon), processed meats (hotdogs, salami, wieners, sausage, canned meats, smoked meats) these all contain flower additives and coloring and preservatives Dairy (milk, cream, sour cream, cheese, butter, yogurt) Eggs Sea food: Shell-fish, Shrimp, Lobster, Scallops, Crab Catfish, Shark, Swordfish, King mackerel, and Tilefish Farmed Inorganic Fish


Oils: Consume

1. 2. 3.

Virgin olive oil, cold or with low heat cooking Coconut oil for high heat cooking Cold pressed sunflower oil, sesame oil, and flax oil for dressing and no heat recipes


1. 2.

All other oils Refined oils, margarine, shortening



1. 2. 3. 4. 5. 6. 7. 1. 2. 3. 4. 5.

Sea salt All herbs (e.g. parsley, coriander, watercress, dill, basil, thyme, oregano, garlic, ginger) Most spices (e.g. turmeric, fennel, cinnamon, black pepper) Spreads: nut/seed butters (e.g. almond, sesame (tahini), sunflower), bean dips (e.g. hummus) Sauces: pesto, mustard w/ no additives Apple cider/ brown rice vinegar Sweeteners: stevia (green/brown, unprocessed) and un-pasteurized honey in moderation. Regular table salt (table salt is not necessarily a food allergen, it just does not have the added minerals and benefits of sea salt) Avoid peppers from the nightshade family (Cayenne pepper, red pepper, paprika, jalapeno, curry mix) All sweeteners (corn/ brown rice/ maple syrups, molasses, brown/ white sugar, glucose, maltose, maltodextrose, etc.) This includes desserts & all processed foods high in sugars. MSG All food additives, preservatives, and coloring.


Drinks: Consume 1. 2. 3. 4. 5. 6. Avoid 1. 2. 3. 4. 5. 6. Caffeinated beverages (coffee, black tea, soda) (green tea is an exception) Alcohol Dairy (milk & other dairy products) Soy milk All fruit drinks high in refined sugar and added sugar All vegetable drinks high in salt Filtered water, at least 6-8 glasses/day 100% fresh fruit & fresh vegetable juices (Herbal teas: roobois tea, peppermint, nettle leaf tea, chamomile, licorice root, passion flower, dandelion, milk thistle, and any other herbal tea) Green tea Rice milk (unsweetened) Nut milks (unsweetened)