Soy allergy is very common in children

This post includes a summary of a study published in the Journal of Allergy and Clinical Immunology 2010 Mar;125(3):683-6 and a recipe for skate and garlic spinach.

Study title and authors:
The natural history of soy allergy

Savage JH, Kaeding AJ, Matsui EC, Wood RA.

Books:

SourceDepartment of Medicine, Division of Allergy and Clinical Immunology, Johns Hopkins University School of Medicine, Baltimore, Md, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20226303

Savage notes that soy allergy is very common in children.

The study examined 133 children with soy allergy.
64% had asthma
71% had allergic rhinitis
85% had atopic dermatitis
88% had concomitant peanut allergy.

Savage found that by the age of 7 about 50% of the children still continued to suffer from the effects of the soy allergy.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Skate and Garlic Spinach

Food Mall: Fish

Ingredients:

◦3T + 2T fat

◦2 skate wings
◦S&P
◦1/2 lb. fresh spinach
◦3-5 gloves garlic, finely chopped

Method:
In a saute pan over medium high heat, melt about 3 T fat. Pat the skate wings dry with a paper towel and sprinkle with S&P. Place the wing in the pan and saute for about 7 minutes, flip once you see a little bit of color and saute on the other side. You shouldn’t see any pink or redness, if you do, cook it longer.

For the spinach, use the same saute pan and saute the garlic in about 2 T melted fat. Add the spinach all at once and let it sit for about 2-3 minutes. Then use some tongs or a spatula to turn it over so the fresh spinach gets wilted. This should take less than 10 minutes.

Peanut allergy associated with intake of soy milk or soy formula

This post includes a summary of a study published in the New England Journal of Medicine 2003; 348: 977-985 March 13, 2003

Study title and authors:

Factors Associated with the Development of Peanut Allergy in Childhood

Gideon Lack, M.B., B.Ch., Deborah Fox, B.A., Kate Northstone, M.Sc., and Jean Golding, Ph.D. for the Avon Longitudinal Study of Parents and Children Study Team

This study can be accessed at: http://www.nejm.org/doi/full/10.1056/NEJMoa013536#Top
 
The study found that peanut allergy was associated with intake of soy milk or soy formula.
 
More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Turkey Stuffed Cabbage

24 servings

Ingredients:

• 1 large head cabbage (about 12 cups)

Food Mall: Ground Turkey

• 3 lbs ground chicken or turkey

• olive oil
• 1 egg
• 12 oz whole tomatoes
• 3 T fine herbs
• 4 c raw cauliflower, diced
• pepper

Instructions:
Boil 8 cups of water in an 8 quart pot. Mix ground chicken, egg and fine herbs in large mixing bowl. Add raw cauliflower and pepper to taste.

Remove core of cabbage with tip of knife. Reduce water in pot to medium.

Carefully place head of cabbage in boiling water and simmer 4-5 minutes until outer leaves are soft.
 
Remove cabbage from water and peel outer soft leaves until you reach uncooked interior of cabbage.
 
Place leaves on platter and return uncooked cabbage to pot. Boil 4-5 minutes more and repeat procedure above until all cabbage leaves are cooked.

Stuff leaves with 1/4 c to 1/2 c meat mixture by placing mixture in center of cabbage then folding over bottom, sides and top of cabbage leaf.

Place stuffed cabbage in roasting pan.

Season tomatoes with pepper then puree in pan with stick blender.

Cover stuffed cabbage with pureed tomatoes and bake covered at 350 F for 1.5 hours.