Egg-Free
All of Serenade Farms’ products are purposely made to be egg-free (as well as gluten-free). Our line-up of breakfast mixes (Pancake, French Toast, Waffle) and syrup mixes are egg and dairy free.
If you develop hives or other physical symptoms after eating eggs, you may have an egg allergy — one of the most common allergies, especially in childhood.
Egg allergy develops when the body’s immune system becomes sensitized and overreacts to proteins in egg whites or yolks. When eggs are eaten, the body sees the protein as a foreign invader and sends out chemicals to defend against it. Those chemicals cause the symptoms of an allergic reaction. Experts estimate that as many as 2 percent of children are allergic to eggs. Fortunately, studies show that about 70 percent of children with an egg allergy will outgrow the condition by age 16. Still, the stakes are high: Children who are allergic to eggs can have reactions ranging from a mild rash to anaphylaxis, a life-threatening condition that impairs breathing and can send the body into shock.
Egg Allergy Management and Treatment
Avoid eating eggs.
Read food labels; use alternatives to eggs in recipes.
Inform your health care providers about your egg allergy; some flu vaccines and the yellow fever vaccine contain egg protein in varying amounts.
www.acaai.org
Avoid eating eggs.
Read food labels; use alternatives to eggs in recipes.
Inform your health care providers about your egg allergy; some flu vaccines and the yellow fever vaccine contain egg protein in varying amounts.
www.acaai.org
Dairy Allergen Stats:
* As many as 15 million people have food allergies
* Food allergies may be a trigger for or associated with other allergic conditions, such as atopic dermatitis 9 and eosinophilic gastrointestinal diseases
• The prevalence of food allergies and associated anaphylaxis appears to be on the rise
* In 2008, the CDC reported an 18 percent increase in food allergy among children between 1997 and 2007.1
* According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies among children * increased approximately 50% between 1997 and 2011.1
* The economic cost of children’s food allergies is nearly $25 billion per year
* Eight foods account for 90% of all food-allergic reactions: milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat, soy, fish, and shellfish
* Food allergies may be a trigger for or associated with other allergic conditions, such as atopic dermatitis 9 and eosinophilic gastrointestinal diseases
• The prevalence of food allergies and associated anaphylaxis appears to be on the rise
* In 2008, the CDC reported an 18 percent increase in food allergy among children between 1997 and 2007.1
* According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies among children * increased approximately 50% between 1997 and 2011.1
* The economic cost of children’s food allergies is nearly $25 billion per year
* Eight foods account for 90% of all food-allergic reactions: milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat, soy, fish, and shellfish
