shellfish	eggs	dairy	tree nuts	vegetarian
wheat	gluten free	soy	peanuts	fish

gluten intolerance
Gluten is a special type of protein that is commonly found in rye, wheat, and barley. Therefore, it is found in most types of cereals and in many types of bread. Celiac Disease, or gluten-sensitive enteropathy, is an autoimmune disease of the intestines. Those who have Celiac Disease can have a variety of physical problems if they don't completely eliminate gluten from their diet. Foods likely to contain gluten are: soy sauce, couscous, bulgur wheat, muffins, cookies, and pasta.



wheat allergy
Wheat is a domesticated grass from the Levant and is a staple food used to make flour for bread, cookies, cakes, pasta, and couscous. Globally, wheat is an important human food. Its production quantities are second only to maize among the cereal crops; rice ranks third. Wheat allergies, also known as wheat sensitivity, is a hypersensitivity to dietary substances derived from wheat. The sensitivity causes an overreaction of the immune system, which may lead to sevre physical symptoms for millions of people.



soy allergry
A soy allergy is an abnormal response of the body to the proteins found in soy - which is derived from the soybean. Soybeans are classified as a legume. Other foods in the legume family are navy, kidney, string, black, and pinto beans, chickpeas (garbanzo beans), lentils, carob, licorice and peanuts. Sensitivity to peanuts is the most common, but soybean sensitivity is also prevalent. Sensitivity to one legume is often associated with sensitivity to another legume.



egg allergy
Eggs are one of the most common allergy-causing foods. Allergic reactions may occur a few minutes to a few hours after eating eggs or foods containing eggs. Signs and symptoms range from mild to severe, and can include skin rashes, hives, vomiting, and an inflamed nasal passage. Although egg allergies can affect adults, it is more common in children. Most children outgrow their egg allergy by the time they're five years old. Rarely, egg allergy can cause anaphylaxis -- a severe, life-threatening reaction.



casein allergy and lactose intolerance
Casein is the most predominant protein found in milk and cheese. People allergic to casein must stay away from all dairy products. A Casein allergy should not be confused with lactose intolerance. Most people who have difficulty digesting milk are lactose intolerant, meaning that the digestive system does not produce enough lactase. Lactase is an enzyme found in the stomach, which breaks down lactose into an easily digestible simple sugar. Casein is found in butter, cheese, milk, and all other dairy products.



peanut and treenut allergy
Peanuts are considered legumes, while tree nuts are considered dry fruits. A peanut allergy is a type of food allergy distinct from nut allergies. It is a hypersensitivity to dietary substances from peanuts causing an overreaction of the immune system, which may lead to severe physical symptoms for millions of people. While both allergies manifest the same symptoms, a tree nut allergy is slightly different than a peanut allergy since the nuts that cause the allergic reactions are not the same. A person with peanut allergies may not necessarily also be allergic to tree nuts, and vice versa.



fish and shellfish allergy
Shellfish includes all species of crab, lobster, shrimp, prawn and mollusks (clams, mussels, and scallops). Shellfish and fish allergies may be one of the easiest to avoid. However, they can cause the most serious allergic reactions and the allergies are usually life long. The initial allergic reaction to shellfish most often occurs during adulthood. Usually the protein in the flesh of shellfish causes the allergic reaction. However, it is also possible to have an allergic reaction to shellfish gelatin produced from the skin and bones of shellfish. Most experts agree that there is no cross-reactivity between fish and shellfish allergies, but some individuals are allergic to both.



vegetarian
Is the practice of a diet that excludes all animal flesh, including poultry, game, fish, shellfish or crustacean and slaughter by-products

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