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HOW TO MODIFY A REGULAR RECIPE TO SUIT SPECIAL DIETS?
It is becoming increasingly difficult to cook for allergic people, because there are so many different allergies and their numbers are proliferating…
In the UK, food allergies have quadrupled in the last 20 years. One in three adults suffer from one or more allergy during their life, and about 40% of school aged children have at least one allergy. (Pratten & Towers. p. 279.*) It is very common that small children have multiple food allergies, and that they can only eat a few foodstuffs. When the child grows up, the amount of allergies usually decreases. The same phenomenon is happening in most of the western countries. This creates a problem for many mothers and also professional cooks. How to cook a meal that suits the whole family, or all of the customers?
Nowadays people can be allergic to almost anything. The most difficult allergies in terms of cooking are allergy to milk protein, celiac disease and allergy to egg. Hypersensitivity to certain spices or food additives can also be very difficult.
We need to remember that lactose intolerance is totally different than allergy to milk protein. Nowadays a lot of products have been directed to serve lactose intolerant consumers´ needs. Getting rid of milk protein in cooking is much more difficult, because so many products have been made using milk, milk protein or milk powder.
People who suffer from celiac disease cannot eat any gluten. This is a problem especially in baking, because gluten is the substance that creates make the dough tougher which is needed to make e.g. bread successful. There are alternative products available, however for various reasons; the products may not be viable alternatives: they may not be available locally; or they may be priced beyond your budget.
Baking and cooking without egg is problematic. In cooking, eggs are an emulsifier—they help ingredients to mix smoothly. Egg is also an important factor in binding dough and batter together. It is also very difficult to find products that have been produced without using egg. The same goes to spices and food additives, one has to be very careful when reading informative labels in products.
So, how can we make cooking for allergic people much more simple and easy? And we must not forget the safety factor; even a small mistake can cost someones life!
*Pratten, J.D & Towers, N. 2003. Food allergies: a problem for the catering industry. Research paper. British Food Journal; Volume: 105 Issue: 4/5.
Research question: HOW TO MODIFY A REGULAR RECIPE TO SUIT SPECIAL DIETS?
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