People with a family member who has allergies are also at risk. Prevention for them is one of the keys to health. Controlling your diet and being attentive to the body’s reaction to this product will help you avoid the unpleasant consequences of allergies. Who is at risk? And is it possible to do without those foods that cause you allergies?

Allergies: general information

There is an opinion among experts that any product can cause allergies. However, nowadays there is a long list of foods that most often cause allergic reactions in people. Allergens can be divided into groups. There are food, chemical, plant and household allergies.

List of the most common food allergens

1. Cow's milk.

Since nowadays there are a large number of products containing lactose, this means that all these products are prohibited for a large number of adults and children. This allergy is the most common in the modern world, and it is caused by genetic predisposition. This type of allergy can manifest itself differently for everyone. But if you follow the doctor’s recommendations, you can, if not cure, then reduce the harm of this product on the body.

2. Peanuts.

Peanuts are tasty, healthy and available in every corner of the Earth. This is a nut that is one of the most powerful allergens. It can cause a severe reaction in the body that can be fatal. People with this type of allergy are required to carefully read food labels and carefully order and buy food in mass establishments.

3.Seafood.

What is incredibly tasty for some is poison for others. Seafood is also an allergen that must be constantly limited, as the consequences can be disastrous.

All of these products listed above are the most common allergens known to man.

List of allergenic products

When people go grocery shopping, everyone has food preferences. These are mainly flour products, dairy products, meat and fish, vegetables and fruits. The list of allergens in the food industry is as follows.

Below is a table by which you can compare the harm of these products for a person who has allergies. List of food allergens:

Children's allergies

Let's look at children. Is there a difference between allergies that occur in adults and children?

In childhood, when the body is not yet strong, many external factors affect the baby’s health. And gradually moving into adulthood, it is necessary to monitor what the child eats. After all, the health of children often depends on the lifestyle of their parents.

In childhood, allergies are more painful. However, if you recognize this disease in time and follow your doctor’s recommendations, you can alleviate the symptoms of allergies or get rid of them altogether.

Eggs, chocolate, honey, smoked meats are some of the most common food allergens in children, and are far from the end of the list of allergens in the food industry according to the CU TR.

Other types of allergens

Protein is the most common food allergen for the body. Many people have them. They are poorly tolerated by the body, but egg whites are even worse digested than yolks.

The long list of foods that can cause allergy symptoms includes children's favorite vegetables, fruits and berries. Some foods, such as raspberries, are consumed with pits, while peaches are eaten without them. In this case, an allergy to peaches occurs relatively less often than to raspberries, since the seeds are poorly tolerated by our body.

Another main cause of allergies and intolerance to certain foods is fungi, which can be used to prepare them. Kefir, yogurt, cheeses, kvass are examples of such products that may contain this list of food allergens according to the CU TR. Limiting these foods and others containing the same allergens will help eliminate the development of this disease.
Antibiotics of fungal origin are also strong pathogens with which you need to be especially careful. After the first symptoms of an allergy, you should stop using the medicine and seek advice from your doctor. He will prescribe another drug that will not cause such a reaction in the body.

Not only the above products can cause allergies. All chemical additives that are used during its preparation can also cause an allergic reaction. It is recommended to always read the product label to see if there are any elements that are not suitable for you.

Notes from an allergy sufferer

One of the components of food intolerance is the manifestation of allergies to specific foods. The processes of the body's immune system contribute to this. Allergic reactions can cause emergency conditions, such as acute bronchial obstruction, anaphylactic shock, allergic vasculitis and other situations. They can also be a relapse for diseases of other human organs.

Appropriate Diet

Diet is a necessity if you have a food intolerance to any component. It involves limiting the consumption of foods that contain histamine. Because of this, small children under 1.5 years old are prohibited from giving eggs, fish, beans, nuts, and cow's milk.

At the same time, adults must also understand the dangers of eating foods that are hazardous to their health. It is necessary to avoid foods that contain histamine and food additives. In addition, it is recommended for adults to stop drinking alcohol.

The anti-allergy diet must be followed from 3 weeks to 2 months. People who do not know exactly what food they are allergic to should keep a diary of their eating behavior. After such an experiment, it is necessary to conduct an analysis that will most likely help determine the main causes of allergies.

Within 10 days after starting this diet, the first visible changes should occur. Paying attention to your diet and health is the key to a long and happy life.

Highly allergenic products

Fruits and berries: avocados, pineapples, oranges, melon, blackberries, grapes, pomegranates, grapefruits, strawberries, raspberries, mangoes, tangerines, oranges, kiwi, sea buckthorn, lemons, strawberries, persimmons, black currants, apples - red varieties, melon.

Vegetables and greens: carrots, beets, tomatoes, bell peppers, mushrooms, celery onions, radishes, radishes, eggplants.

Meat and fish products: chicken, goose, duck meat, broths: meat, fish and mushroom, ham, smoked meats, sausages,

Fish and fish products: fish, caviar, seafood,

Milk and dairy products: whole cow's milk, eggs, chicken eggs, yoghurts, fruit kefir, fermented baked milk, cheeses, especially fermented and soft varieties such as Adyghe or Suluguni, i.e. unpasteurized.

Other products: cocoa, sauerkraut, creams, mayonnaise, mustard, honey, ice cream, nuts, garlic, chocolate, marinades.

Bakery products, cereals: wheat, pastry, cakes

Beverages: kvass, coffee, cocoa, carbonated drinks, sugar.

Children with allergies should avoid eating sausages, canned breakfast meats, sausages, pies, gravy, processed cheeses with cereal fillings, wheat cereal, sprouted wheat, wheat bread, pancakes, waffles, pies, cakes, pastries, casseroles, puddings, chocolate candies.

Nutritional supplements: dyes, flavors, emulsifiers or preservatives. For example, flavoring additives are found in chewing gum, frozen fruits and vegetables.

Medium allergenic products

Fruits and berries: bananas, lingonberries, cherries, cranberries, blueberries, red currants, blueberries, rose hips, cranberries, peaches, apricots, watermelon, dried apricots.

Vegetables: potatoes, green peppers, light beans, beans, peas, soybeans.

Meat: beef, lean pork, lamb, turkey.

Cereals: buckwheat, corn, oats, rice, barley, millet, rye bread

Dairy and fermented milk products: butter, goat milk.

Low allergenic products

Fruits and berries: pear - green and white varieties, gooseberries, plums - yellow varieties, white currants, dates, cherries - white and yellow, prunes, sweet and sour apples, almonds.

Vegetables: broccoli, green peas, zucchini, white cabbage, cucumbers, squash, turnips, lettuce, pumpkin (light colors), green beans, cauliflower, spinach, parsley, dill.

Dairy products.

Meat products: lean lamb, lean pork, rabbit, horse meat.

Beverages: mineral water without gases, juices from fruits and berries specified in section No. 1 without sugar and other additives.

Cereals and other products: pearl barley, millet, vegetable oil (sunflower, olive, etc.), ghee, fructose, tea.

Attention! Each allergic child should have his own list of allergenic and non-allergenic foods.

To remain active, maintain health and good mood, a person needs to eat well, eat those dishes whose taste he likes. However, people suffering from food allergies are forced to always remember dietary restrictions - failure to follow a specially selected diet not only worsens the condition, but can even cost their lives.

Experts divide food allergens into several groups according to the degree of allergenic activity - only having an idea about them can you create the right menu for a patient prone to allergic reactions.

Causes, reaction mechanism

Some types of foods can cause an allergic reaction in the body, but, fortunately, not everyone does. A logical question arises here: why are some people susceptible to food allergies and others not? In order to answer it, it is necessary to analyze many factors related to the individual characteristics of the patient’s body and even the circumstances of his intrauterine development. So, the following can be considered the main circumstances that determine the body’s immune response to allergenic products:

• genetic predisposition;
• increased production of antibodies by the embryo during intrauterine development, due to the neglect of the rules of diet on the part of the woman expecting a child;
• short period of breastfeeding;
• congenital or acquired pathology of the intestinal mucosa (increased permeability), allowing unwanted substances to enter the bloodstream;
• persistent imbalance of positive intestinal microflora.

From the moment allergy-causing products enter the body of a person prone to allergic manifestations, a special reaction of his immune system to foreign proteins immediately occurs. In the body of a person who is not subject to an allergic reaction, these allergens are successfully transformed into a neutral form that does not harm him.

If the body develops an immune response to a foreign protein ingested in food, both children and adults may experience the following symptoms:

• skin rashes, urticaria, eczema;
• swelling;
• sensations of discomfort and pain in the abdomen;
• indigestion, diarrhea, bloating;
• suffocation, bronchial obstruction, bronchospasm;
• headache; sneezing, runny nose;
• cardiovascular disorders, tachycardia;
• atopic dermatitis (in children).

In severe cases, angioedema and anaphylactic shock may develop.

Food allergies can persist throughout life, and the patient must constantly avoid hazardous foods to avoid triggering symptoms.

The most common food irritants

Allergenic products can be divided into three large groups:

1. Allergens with high activity, which include whole milk, chicken eggs, fish and seafood, nuts (especially peanuts), pineapple, citrus fruits, bright red berries, melon, grapes.
2. Moderately active allergens are peach, apricot, rice, potatoes, paprika, corn, peas.
3. Weak allergens - zucchini (squash), bananas, watermelon, some types of meat (poultry, lamb, pork).

In general, if we detail the answer to the question of which products can cause allergies, the list will be quite voluminous.

Plant allergens

• various varieties of cereals - wheat, bran, barley, rye, sorghum, buckwheat, etc.;
• fruits - brightly colored apples, quinces, plums (prunes), wild berries;
• tomatoes, eggplants, cucumbers, sweet potatoes, beets, almost all types of cabbage;
• legumes - asparagus, beans of various varieties, soybeans, lentils;
• greens - lettuce, artichoke, dill, parsley, fennel, parsnips, celery, green onions, leeks;
• pomegranate, persimmon, papaya, avocado, figs;
• seasonings and spices - mint, thyme, sage, marjoram, cloves, black and allspice, sesame, nutmeg, turmeric, ginger, cardamom, bay leaf;
• mushrooms (traditional and yeast);
• coffee; chocolate and products made from it.

Allergens of animal origin

• shrimp, crabs, lobsters, turtles;
• duck, goose meat, game meat dishes - pigeons, guinea fowl, pheasants, partridges, black grouse;
• butter, allergy to hard cheese;
• beef, goat meat, meat of wild animals - wild boar, deer, hare, squirrel;
• red and black caviar, eel, catfish, pike, tuna, pangasius, sturgeon, herring, halibut, cod, hake, hake, sturgeon, perch;
• oysters, mussels, squid, frogs.

As you might guess, the list presented is far from complete, since due to the individual characteristics of each organism, absolutely any food product can cause an allergic reaction.

Why do food products have different degrees of allergic activity? Experimentally, doctors came to the conclusion that the most common culprits of allergies are glycoproteins - food allergens with a molecular weight from 10 thousand to 67 thousand. These protein substances are water-soluble and quite resistant to acids, as well as high and low temperatures.

Due to the high content of the above-mentioned food allergens, the most allergically unfavorable are eight products (in increasing degree of antigenicity):

• wheat;
• crabs, shrimp, crayfish;
• fish;
• hazel (hazelnut);
• soya beans;
• whole cow's milk;
• peanut;
).

To compile an individual list of allergenic foods, laboratory methods are used - the study is based on a panel of food allergens that are most common.

This allows you to make sure that a particular “suspected” product actually causes a reaction.

How to eat

The diet is prepared by an allergist taking into account the individual characteristics of the patient’s body and must include a balanced amount of nutrients, microelements, vitamins, etc., necessary for the full functioning of the body. It is necessary to remove from the menu first the most allergenic foods, that is, foods with a high allergenic potential, as well as foods with average allergenic activity. Unfortunately, if you consume even a small amount of the allergen, the symptoms will return, so only unconditional refusal of dangerous food (elimination from the diet) is practiced.

Diet for adults

Nutrition for allergies in adult patients should be structured so that reaction-causing foods are completely excluded from the diet. It is not always easy to identify them, so it is recommended to keep a food diary and evaluate the food allergen panel - that is, the analysis results obtained in the laboratory.

It is worth knowing that a reaction can be provoked not only by food allergens, but also by accompanying substances that are sometimes present in the food product. For example, poultry meat may contain antibiotics and/or hormones that cause allergies, wines may contain chemicals that were sprayed on vineyards, etc. Factory-produced products almost always contain various additives: dyes, flavor enhancers, preservatives - all of them can also cause allergies.

Diet for children

As for small children, the characteristics of the child’s body should be taken into account - increased permeability of the intestinal wall and enzyme deficiency. This leads to the penetration of non-transformed proteins into the bloodstream, due to which food allergies in children manifest themselves much more often than in adults. After the final development of the child’s digestive system, signs of food allergies may go away on their own.

Products that cause allergies in children should not be present in the diet, even in moderate quantities. A table of allergenic foods is necessary for every nursing mother, since during breastfeeding the responsibility for ensuring that allergens do not enter the baby’s body falls on her shoulders. Products that cause allergies in adults and allergenic products for children are the same food allergens with varying degrees of allergenic activity, so the diet can be very strict.

Allergy is a very unpleasant and little-studied disease that affects, according to various estimates, from 20% to 40% of the adult population of the planet. The most common type of this disease is food allergy.

Typically, allergic reactions to food are observed from an early age. In this case, over time, a person develops a list of foods that cannot be eaten. But it happens that an adult suddenly begins to notice incomprehensible and unpleasant reactions of the body. What is it and how to deal with it?

Food products, plant or animal origin, contain large amounts of proteins foreign to the human body. If the human immune system is normal, metabolic processes are not impaired and there are no genetic diseases associated with protein intolerance, then our body secretes a sufficient amount of enzymes capable of digesting these foreign proteins.

Foods that cause allergies are a whole list of familiar and favorite foods that you will have to give up if you notice unusual reactions to their consumption.

Adults are often allergic to foods that did not cause concern in childhood.

The mechanism for triggering allergic reactions is not fully understood. Therefore, there is no medicine that can affect the cause itself. But there are a lot of medicines that relieve symptoms.

All food products are conventionally divided into three types according to the degree of allergenicity: high, medium and low.

Products with a high degree of allergenicity:

• whole milk (cow, goat, sheep);
• freshwater fish and all dishes made from it;
• seafood and caviar;
• chicken eggs;
• cereals (wheat, rye, barley);
• citrus fruits, exotic fruits, persimmon, melon;
• tomatoes, bell peppers (red and yellow), carrots and celery;
• chocolate, cocoa and all its derivatives, coffee;
• nuts;
• mushrooms;

Whole milk can cause allergies in both children and adults. Dairy intolerance, particularly lactose, and milk allergy are two different things.

Allergies can only be caused by one type of milk, for example cow's milk. But in most cases, goat milk has this ability. The protein found in this milk is somewhat different from the proteins found in other types of milk. Goat's milk is not recommended for children under one year of age, as frequent consumption can cause anemia.

The resources of the human body are not limitless. Over time they dry up. The quality and quantity of enzymes capable of digesting food changes. Adults, especially those over 60 years of age, lose the enzymes that break down lactose. Therefore, they are not recommended to consume whole milk. It is better to cook porridge with half-boiled milk. The exception is fermented milk products.

People suffering from diseases of the gastrointestinal tract, in particular colitis, are not recommended to eat whole milk and dishes prepared from this product. With this disease, there is an almost complete absence of enzymes that process lactose. If we take into account the frequent dysbacteriosis that accompanies colitis, fermented milk products will be the best solution, because they contain lactobacilli, which are natural bacteria of the human body and help digestion processes.

Fish is a fairly strong allergen, exposure to which can even lead to anaphylactic shock. River fish is less allergenic than sea fish.

Eggs, in combination with chicken meat and broth, cause quite severe allergy attacks. Protein has this feature. Chicken egg yolk causes allergies to a lesser extent. Therefore, it is the yolk that is introduced into complementary foods for babies, starting with a very small amount. Quail eggs are hypoallergenic.

Products with a moderate degree of allergenicity:

• beef, veal, chicken and broths made from it;
• cereals (oats, rice, buckwheat);
• legumes;
• root vegetables (potatoes, turnips, beets);
• nectarine, peaches, apricots;
• wild berries (lingonberries, blueberries, blackberries);
• , cherry and black currant.

In meat, during any heat treatment, the protein changes and is well broken down by gastrointestinal enzymes. The exception is meat fried in a large amount of fat.

Berries that have a coloring pigment can cause allergies in both children and adults. But with heat treatment (compotes, jams, jellies and other dishes), their tendency to cause allergies decreases.

When eating root vegetables and legumes, you should take into account your digestive characteristics, as these foods can cause flatulence.

Products with a low degree of allergenicity:

• low-fat fermented milk products;
• lean pork and lamb, rabbit and turkey meat;
• cereals (pearl barley, millet, corn, oatmeal);
• cabbage (cauliflower, broccoli, white cabbage);
• cucumbers and zucchini;
• parsley, dill, caraway seeds;
• white currants and cherries;
• yellow varieties of plums and cherries;
• apples and pears of white and green varieties.

Eating these products can cause allergies only in rare cases, and mainly in adults. It is these products that are recommended first of all to be introduced as complementary foods for babies up to one year old.

If you buy ready-made products in a store, pay attention to their composition. Dyes, preservatives, emulsifiers and fragrances can cause allergies, even if they are part of products that are already familiar and do not cause a reaction.

Dairy products and meat may be treated with chemicals or drugs to extend shelf life. These can be antibiotics, sulfonamides, formaldehydes. They will be strong allergens and will cause an immediate reaction even in an adult, not to mention children.

Vegetables, fruits and grains may contain residual amounts of pesticides, fertilizers and chemicals that they have been treated with to extend their shelf life.

Pay attention to the container in which the product is enclosed. After all, substances that can cause allergies can also get into food from it. Also look at the expiration date and storage conditions. If they do not comply with the established rules, they may contain decay products or mold fungi. These are also powerful allergens that can cause severe poisoning and lead to anaphylactic shock.

How to recognize food allergies. If you notice that your body has somehow begun to react in a special way to seemingly familiar things, try to determine for yourself the reason for such strange behavior of your body.

You may be worried about organs that are completely independent of digestion. But the insidious thing about food allergies is that they can masquerade as other problems, the treatment of which will not bring any relief.

Symptoms of food allergies:

• on the skin: rash, itching, redness, swelling, formation of small blisters with liquid;
• from the respiratory side: runny nose, sneezing, shortness of breath, difficulty breathing, bronchospasm, asthma attacks;
• from the visual side: lacrimation, conjunctivitis, severe itching, swelling;
• from the digestive system: abdominal pain, vomiting, diarrhea, changes in taste;
• from the nervous system: dizziness, loss of orientation, confusion, loss of consciousness.

If you find yourself with the above symptoms, analyze what foods you ate. These may be familiar foods, but which you have not eaten for a long time.

If you have found out exactly the cause of your ailments, then you should simply exclude the allergen product from your diet and the symptoms will go away.

But it often happens that allergies are caused by several foods at once. Then the best solution would be to keep a food diary. In it you will write down every day what exactly you ate and your body’s reaction to the product you ate. In this way, the cause of the malaise can be accurately determined.

There are products that give a quick, almost instantaneous, allergic reaction. Then identifying them is very simple. But there are products that give a remote allergic reaction. That is, you may experience allergy symptoms even a few days after eating such a product. This is where the difficulty lies.

Allergies, food allergies in particular, are a very insidious disease that requires serious treatment. After all, you can get not just watery eyes, rashes and itching. The consequences are much more tragic. Foods that cause allergies can not only undermine your health, but also take your life.

If you notice any allergic reactions to any food product, immediately eliminate it from your diet. The next stage in your fight against this insidious disease should be a visit to an allergist. It is the specialist who will be able to determine the cause of such reactions and prescribe adequate treatment. All recommendations and prescriptions of the doctor should be followed. Only then will you be able to keep your body under control and avoid the sad manifestations of food allergies.

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Food allergies! Very good article! Diet, treatment, recipes!

FOOD ALLERGY

A food allergy is an adverse reaction to a food product that is based on immune mechanisms. Among the many people who have unusual reactions to foods, some have true food allergies, while others have changes that are not related to an immune system disorder, in which case it may be a food intolerance.

The task of the allergist is to determine what causes the symptoms of the disease to a greater extent: hypersensitivity or nonspecific mechanisms, since treatment and prognosis will depend on this. Food allergies can be considered a condition leading from eczema to allergic rhinitis and asthma.

A study conducted in England among 20,000 patients showed that about 20% of the population believed that they suffered from food allergies, but a more detailed examination of this proportion of patients revealed that only 2-3% of this number had a true food allergy. The average prevalence of food allergies is 10% in children and 2% in adults. Men get sick 2 times more often than women. The prevalence of food allergies caused by immediate allergic reactions is, according to various authors, from 0.1 to 8%. The risk of food allergies increases if any of the relatives suffers from this disease. Allergic hypersensitivity to certain types of food is more common in children. Allergy to cow's milk occurs in 0.5–2% of infants.

The high incidence of food allergies in childhood is due to the functional characteristics of the gastrointestinal tract - the immaturity of the immune system and digestive organs.

Over the past decades, the frequency of allergic food reactions has increased markedly. Currently, there is an increase in sensitivity to newly emerging allergenic products, for example, to exotic fruits (kiwi, mango, etc.).

Allergies can occur to any food product.

For children under 1 year of age, the most significant allergenic foods are milk, eggs, soy, and cereals, especially those that contain gluten protein (wheat, rye, oats). Rice, buckwheat, and corn do not contain gluten, but this does not mean that there cannot be an allergy to them. Among other foods, children are more likely to have allergic reactions to citrus fruits, walnuts, and fish. Allergies to milk and eggs that begin before the age of 1 year can, in most cases, last for 1–3 years. However, about 15–25% of allergic children remain allergic to milk and chicken eggs for a longer time. On the other hand, allergies to nuts and fish persist for a long time.

The predominance of certain foods as causes of food allergies depends on geographic location and cultural background. For example, in Japan the most common causes of food allergies in children are rice and buckwheat, in Scandinavian countries - fish, in Spain - fruits. In the USA, when conducting provocative tests, it was revealed that 8 foods were responsible for 93% of cases of food allergies: eggs, peanuts, milk, soybeans, tree nuts, fish, crustaceans, wheat (in descending order of allergenic significance). None of the 710 patients were allergic to chocolate.

In adults, food allergies can appear at any age, often due to a bowel disorder such as Crohn's disease. The outcome of food allergies in adults is almost unpredictable, but there are cases of spontaneous resolution of symptoms. Allergic reactions can develop when inhaling aerosols of food allergens, most often this occurs through professional contact. The risk group includes food workers, workers in oil mills, granaries, farmers, millers, bakers, dockers, and mushroom harvesters. Products that cause diseases of the upper respiratory tract include: grain dust, buckwheat flour, castor bean seeds, coffee beans, eggs, garlic, mushrooms, papain. Fish allergens can become airborne during cooking, causing respiratory symptoms ranging from rhinitis to asthma attacks. Observations of severe allergic reactions with fatal outcomes in adults and older children that occurred after eating peanuts, crustaceans, tree nuts, and fish (in descending order of importance) are described.

Allergic or similar reactions can be caused by food colorings, flavors, and preservatives. They are most often caused by tartrazine (a yellow dye), which is found in yellow and orange-colored foods and medications. Monosodium glutamate, nitrites, nitrates, sodium benzoate, sulfites, which are used as flavorings and preservatives, also often cause allergic reactions.

The UCB Allergy Institute (an organization dedicated to the fight against allergic diseases, located in Brussels, Belgium) does not recommend that allergy patients consume products containing food additives E 220–227, 249–252, 210–219, 321, 102, 110, 122, 123, 124, 127, 151, B 550–553.

During heat treatment, the allergenic properties of food may decrease. But when milk is boiled, some whey proteins decompose and lose their allergenicity, while others become more allergenic. Proteins from peanuts, soybeans, hazelnuts, fish, and shrimp are resistant to heat.

The allergenic properties of fish products may decrease during canning or freeze-drying (in a vacuum, at low temperature). Some patients with hypersensitivity to fresh fish are able to consume such products without consequences.

Cross allergic reactions between different products are often observed. This means that if there is an allergy to one product, then it can almost certainly be said that it will also manifest itself to some others.

Significant cross-reactivity has been proven between cow and goat milk proteins, veal, beef, enzymes prepared from the mucous membrane of the stomach and pancreas of cattle, as well as between egg whites of various types, chicken meat and broth.

Kefir has cross-reactions with products containing molds (kvass, yeast dough, hard cheeses, penicillins).

About 20% of patients with an allergy to natural latex (rubber allergy) will simultaneously react to certain food allergens: bananas, avocados, kiwis, chestnuts, potatoes, tomatoes, apples, apricots, celery, cherries, figs, melons, papayas, peaches and nectarines .

Food allergies are often observed in patients suffering from pollen allergies (hay fever). Birch pollen can give a cross-reaction in the form of food allergic syndrome to apples, stone fruits (apricots, cherries, plums, etc.), nuts, carrots; cereal pollen - on potatoes, tomatoes, peaches; ragweed wormwood pollen - for melon, watermelon, bananas, cucumbers; Chernobyl pollen - on celery, carrots, some spicy and aromatic herbs.

The so-called “food allergy syndrome” is manifested by an immediate allergic reaction in the form of itching, irritation and mild swelling of the mucous membrane after eating fresh fruits and vegetables. This syndrome is considered a form of contact urticaria. At the same time, the determination of specific allergic antibodies (IgE) in the blood and skin tests with standard allergens of vegetables and fruits give negative results, since extracts of fruits and vegetables are unstable. If you perform a skin test with a needle that has previously been injected into a fresh vegetable or fruit, the test will be positive. This test is called a “double shot”. But on the other hand, when performing tests with non-standardized allergens, the risk of false-positive reactions is high and it is difficult to maintain sterility conditions.

A food allergic reaction can be triggered by physical stress. This reaction is more often observed in young people suffering from allergies after eating fish, crustaceans, peanuts, cereals, fruits, celery, if significant physical activity took place a few hours after this. At the same time, consumption of these products without physical activity, as well as physical activity without previous consumption of these products, do not cause an allergic reaction.

Possible complaints and clinical symptoms of food allergies

An objective examination provides information only during the period of exacerbation of diseases, syndromes and symptoms associated with the consumption of food allergens.

Clinical manifestations of food allergies are varied and can manifest as isolated damage to individual organs or a severe generalized anaphylactic reaction.

The most common skin manifestations of food allergies are: itchy rashes, acute urticaria, allergic (angioneurotic) edema, atopic dermatitis.

From the gastrointestinal tract, nausea, vomiting, cramping abdominal pain, and upset bowel movements (diarrhea) may appear. In case of gastrointestinal disorders, if weight and height are not normal, despite proper nutrition, malabsorption syndrome should be excluded. The clinical manifestations of this syndrome, especially in young children, are a bloated abdomen, muscle atrophy, and possibly an increase in the size of the liver (hepatomegaly), caused by fatty liver degeneration. Eosinophilia and eosinophilic infiltration of the intestinal mucosa may be observed.

Allergic gastroenteritis (or allergic eosinophilic gastroenteropathy) in 50% of cases is associated with an allergy to cow's milk and soy. This disease may be accompanied by growth retardation, weight loss, peripheral edema, iron deficiency anemia, an increase in the number of eosinophils in the peripheral blood, and a positive reaction to blood in the stool. Eosinophilic gastroenteropathy is quite common in childhood. In 50% of adult patients with allergic (eosinophilic) gastroenteritis, the disease is accompanied by bronchial asthma, allergic rhinitis, increased levels of allergic antibodies (total IgE), food allergies to several products are determined, confirmed by positive results of skin tests.

With food allergies, symptoms from the cardiovascular system may include a feeling of lightheadedness, severe weakness, fainting, low blood pressure (hypotension), arrhythmia, and rapid heartbeat (tachycardia).

Eye symptoms are characterized by itching, lacrimation, swelling, and conjunctivitis.

From the upper respiratory tract, itching of the nose, palate, throat, nasal congestion, copious mucous discharge (rhinorrhea), noisy wheezing (stridor), and hoarseness of the voice may appear.

Characteristic symptoms of the lower respiratory tract are shortness of breath, wheezing, and bronchial obstruction during spirometry.

Clinical symptoms from the genital organs may be observed - itching in the vagina, itching of the scrotum, painful contraction of the uterus.

Violation of mental status - fear, feeling of death.

Anaphylaxis (generalized allergic reactions) can begin with laryngeal edema, angioedema of the oral mucosa with airway obstruction, bronchospasm (suffocation), and a sharp drop in blood pressure.

Treatment of food allergies

The main method of treatment is the exclusion from the diet of foods that cause allergies or cross-reactions, if their significant role is clearly proven.

Treatment of food allergies in infants

When allergies occur in an infant, eliminating potential food allergens, such as cow's milk and chicken eggs, should be the first step in treatment recommendations. A necessary condition is strict adherence to a hypoallergenic diet by the nursing mother. At the same time, the mother should not cancel breastfeeding, given its many advantages (compared to artificial feeding) for the child’s health. If a child is on mixed or artificial feeding and has an allergy to cow's milk proteins, then he should switch to feeding with special mixtures, hydrolysates, created on the basis of the hydrolysis of milk proteins - casein or whey proteins of cow's milk.

There are two subgroups of mixtures: based on complete and partial protein hydrolysis. The higher the hydrolysis of the protein, the less pronounced its allergenic effect. Mixtures based on partially hydrolyzed proteins are recommended mainly as preventative measures. For mild forms of food allergy to cow's milk proteins that are not IgE-dependent, you can use therapeutic and prophylactic mixtures with a higher degree of protein hydrolysis: “Nutrilak GA” (Russia, Nutritek Group); "Hipp GA" 1 and 2 ("HiPP", Austria); "Humana GA" 1 and 2 (Humana, Germany). If there is a higher sensitivity to cow's milk proteins, therapeutic mixtures are prescribed based on the complete hydrolysis of whey milk protein (Alfare, Nestlé, Switzerland; Nutrilak Peptidi TSC, Nutritek group, Russia; Tutteli-Peptidi, the company "Valio", Finland; "Frisopep", "Friesland Nutrition", Holland; "Nutrilon Pepti TSC", "Nutricia", Holland) or based on complete hydrolysis of casein ("Nutramigen" and "Pregestimil", "Mead Johnson" ", USA; "Frisopep AS", company "Friesland Nutrition", Holland). These medicinal mixtures can be prescribed from the first days of a child’s life until clinical remission, lasting up to 3 months or more. A change in the color and consistency of stool may occur while taking hydrolysates, which is not a reason for their withdrawal.

If you are allergic to cow's milk proteins, secondary lactase deficiency may develop, the clinical manifestation of which is the child's anxiety due to abdominal pain and flatulence, and thin, watery stools with a sour odor. In this case, a low-lactose or lactose-free medicinal mixture is prescribed. From the age of 5 months, you can prescribe mixtures based on soy protein isolate, which do not contain milk protein, lactose, gluten (NAN soy, Nestlé, Switzerland; Enfamil soy, Mead Johnson, USA; Frisosoy ", Friesland Nutrition company, Holland; Nutrilak soya, Russia, Nutritek group; Nutrilon soya, Nutricia company, Holland). The positive effect occurs no earlier than after 3–4 weeks, the duration of treatment should be at least 3 years. Mandatory conditions must be: absence of allergies to soy and legumes not only in the child, but also in his immediate family, complete exclusion from the diet of any products containing milk. All medicinal mixtures include a complex of vitamins,

microelements and minerals. In the fat component of a number of medicinal mixtures (“Alfare”, “Nutrilak Peptidi TSC”, “Nutrilon Pepti TSC”, “Pregestimil”), 50% of the total amount of proteins consists of MCTs (medium chain triglycerides), which are easily broken down, which is most important for children with gastrointestinal manifestations of allergies.

For children with allergies, it is advisable to introduce complementary foods later with limited menu variety. New food products should be introduced into the child’s diet slowly, gradually, one type every 5–7 days, increasing their quantity under the control of the condition. If reactions occur (skin rashes, stool upset, cough, difficulty breathing), it is advisable to exclude the newly introduced product from the diet until the cause of the deterioration in the child’s condition is determined. Deterioration can be caused not only by a food allergen, so other causes, including the addition of a viral or bacterial infection, are excluded.

Children with food allergies under 1 year of age who are breastfed are recommended to start complementary feeding at 5–6 months:

Vegetable puree (cabbage, zucchini, squash);

Porridge (buckwheat, corn, rice) with hydrolyzate or soy mixture. Vegetable oil;

Juices and fruit purees (apples, green pears, white and red currants, yellow cherries, green and yellow plums);

Meat - from 6 months (lean pork, rabbit, turkey);

Fermented milk products - no earlier than 8–9 months (“Agusha-2”, “NAN-fermented milk”, “Lactofidus”) in the absence of an allergy to cow’s milk proteins. Cottage cheese is recommended no earlier than 5 months if there is no allergy to cow's milk.

For children with food allergies under 1 year of age who are on mixed feeding, supplementary feeding is recommended:

Mixtures based on milk protein hydrolysates with partial hydrolysis (Frisopep) or complete hydrolysis (Alfare, Nutrilon Pepti TSC, Pregestimil, Nutramigen);

Soy mixtures (“Alsoy”, “Frisosoy”, “Nutrisoy”).

For children with food allergies under the age of 1 year who are bottle-fed, it is recommended in the presence of atopic dermatitis:

If there are no symptoms from the gastrointestinal tract: low-lactose hydrolysates containing vegetable fats (“Frisopep”, “Tutteli-Peptide”);

If there are symptoms from the gastrointestinal tract and clinical signs of lactase deficiency: lactose-free hydrolysates containing vegetable fats (“Nutramigen”);

Lactose-free hydrolysates containing a mixture of MCTs and vegetable fats (Alfare, Nutrilon Pepti TSC, Pregestimil).

Whole milk - up to 1 year;

Eggs (including quail) - up to 2 years;

Fish (river and sea), nuts - up to 3 years.

If the food allergen has not yet been identified, then it is advisable to follow a general hypoallergenic diet.

General nonspecific hypoallergenic diet No. 5GA

Excluded foods and dishes:

Meat, fish and mushroom broths;

Sauce and ketchup;

Citrus fruits, kiwi, apricots, peaches, raspberries, strawberries, black currants, bananas;

Nuts, mushrooms;

Fish and fish products (fresh and salted fish, canned fish, caviar);

Fried, fatty and spicy foods;

Fresh pastries, pancakes;

Eggs, chickens;

Coffee, cocoa, chocolate, honey;

Smoked products, spices, sausages, marinades;

Refractory animal fats, margarines;

Vegetables: radish, turnip, radish, pepper, onion, garlic, tomatoes, spinach, sorrel, legumes, carrots, beets, sauerkraut.

Lean meats;

Dairy products;

Green vegetables, parsley and dill;

Boiled potatoes;

White and red currants, light varieties of cherries and plums, green and yellow apples, pears;

Diluted juices from the specified fruits and berries;

Ghee, refined deodorized vegetable oil.

In order to reduce the allergenic properties of dishes, the following are used:

Baking or boiling fruits;

Soak vegetables for 2–3 hours;

Soaking potatoes and cereals for 6 - 12 hours;

Limit salt to 1–2 grams per day;

Replacing sugar with fructose to sweeten dishes;

Using special baby water.

If not one food allergen, but several, is identified, then it is necessary to develop an individual diet with the help of a doctor.

Nutrition for various types of allergies in adults

In adults, when determining a food allergen, it should be excluded from the diet, as well as foods and substances that cause cross-allergy.

If an allergy to plant pollen is detected, you should exclude some food products that have cross-reactions with pollen from trees, grasses or asteraceae.

Similar precautions are necessary if you are allergic to fungal spores, latex or other allergens that have cross-reactions with food.

It is possible to use allergen-free industrial products.

It is important to pay attention to the composition of industrially produced products, since the presence of a food allergen in them, even in small quantities, can cause an allergic reaction. For example, some types of pasta are made with eggs, while Italian spaghetti does not contain eggs. Unfortunately, we often do not have information about which products contain eggs, milk, soy and other additives. If a person with food allergies eats out, he should be aware that the food preparation process may contain allergenic ingredients, such as seed and nut oils, soy, and genetically modified foods. For example, to improve the nutritional quality of soybeans, genes from American nuts were added to them, and people who had an allergy to nuts acquire it from the new soybeans, despite the fact that soybeans did not previously cause them an allergy.

Drug treatment of food allergies

Usually eliminating the food that causes the allergy is enough for complete recovery. However, sometimes you still have to use medications. Indications for drug treatment of food allergies are as follows: inability to determine the cause of food allergies; allergies to several foods (polyvalent allergy) in the absence of effect from a hypoallergenic diet; high probability of consuming allergenic foods in the event of upcoming meals outside the home.

If, after accidentally eating a previously intolerable product, a generalized, severe reaction occurs, then in case of emergency, adrenaline is administered intramuscularly in an age-appropriate dose prescribed by a doctor. For milder reactions, you can limit yourself to an antihistamine.

Among antihistamines, second-generation drugs are currently widely used, which do not penetrate the blood-brain barrier (and do not act on the central nervous system) and do not have the side effects characteristic of first-generation antihistamines (drowsiness, dry mouth, constipation, urinary retention) . For example, cetirizine (Zirtec, Parlazine) is available in film-coated tablets of 10 mg, and in the form of a solution - drops for oral administration of 10 mg per ml. Adults and children over 6 years old are prescribed 1 tablet once a day or 20 drops, children 2–6 years old - 5 mg per day or 10 drops, children 1–2 years old - 2.5 mg (5 drops of solution) 2 times a day. day. Zirtec - from 6 months, 2.5 mg 2 times a day. Its action begins within 20 minutes. The maximum concentration of the drug in plasma is achieved within 1 hour.

Preventive pharmacotherapy should also be provided, when the medications taken prevent the development of an allergic reaction. At the same time, patients should be aware that its effect ends when they stop taking the drugs.

Since over the years normal (and not increased) sensitivity to a number of previously intolerable foods can develop, after 1–2 years you can try to carefully introduce one such product into the diet, gradually increasing its amount (except for nuts, fish, crustaceans). Immunological tolerance to nuts, fish and crustaceans is rarely developed, as in

if a food allergy developed in older childhood or adulthood, therefore, reintroducing intolerant foods into the diet in such a situation is not recommended.

Preventing food allergies

There are three known areas of prevention:

Primary is carried out among patients at risk who do not have the disease. A family history of atopic diseases is an indicator of probable risk;

Secondary is intended for individuals who have symptoms or early manifestations of the disease. The primary measure is to eliminate the influence of food and other allergens, such as passive smoking, house dust mites, etc.;

Tertiary treatment is addressed to persons with a proven chronic process. It is aimed at preventing the development of exacerbations or complications associated with this disease.

Prevention of allergies in infants

The diet for the mother of a child at risk for allergic diseases during pregnancy and breastfeeding should have restrictions on certain products, but at the same time be focused on a favorable course of pregnancy and ensuring the health of the child. A pregnant woman should eat a balanced diet and not become addicted to any one type of food. If a woman herself suffers from allergies, she should exclude highly allergenic foods from her diet. In such a situation, it is advisable to recommend that nursing and sometimes pregnant mothers exclude milk, eggs, fish, soy proteins, nuts, and shrimp from the diet in the last trimester. It was noted that children with an allergy to cow's milk improved their health when their mothers eliminated this product from their diet, because cow's milk proteins penetrate into mother's milk, and even a small dose of the allergen in mother's milk is sufficient to sensitize the child. Moreover, these allergen proteins can also penetrate the placenta.

One of the main preventive measures is to control the diet from the first months of life. Breastfeeding is one of the stages of allergy prevention, so the best thing is to feed children with mother's milk for at least 4-6 months, at the same time this will protect children from the risk of infectious diseases. In scientific studies, it was noted that children from families with a family history of allergic diseases who were fed cow's milk developed eczema 7 times more often than those who were breastfed. In some children with atopic dermatitis who were exclusively breastfed, it was revealed from the anamnesis that they received a bottle of formula as supplementary feeding in the maternity hospital, although not all mothers knew about this. Such nutritional supplements should be administered to children only for strict indications. It is advisable in the maternity hospital to provide information about the presence of a burdened family history of the mother and newborn with allergic diseases.

Studies have confirmed that exclusive breastfeeding not only reduces the risk of allergies to milk and other proteins, but also leads to a reduction in the development of bronchial asthma, hay fever, diseases of the gastrointestinal tract and upper respiratory tract.

If there is a risk of developing an allergic disease for children who are bottle-fed or mixed-fed, it is advisable to prescribe mixtures based on partially hydrolyzed proteins as a means of prevention: “NAS GA” 1 and 2 (Switzerland, Nestlé), “Nutrilon Omneo” 1 and 2 (Holland, Nutricia company). Complementary feeding is not given until 5–6 months.

Prevention of allergies in adults

If there is a family predisposition to certain allergic manifestations, then you should be careful when introducing these foods into your diet. If an allergic reaction occurs, foods are excluded from the diet. You should also be aware of cross allergic reactions.

All patients with food allergies must keep a food diary every day for a month, and subsequently, if allergic reactions occur, fill out the diary for the previous day. Highlight suspicious products.

The diary should reflect a list of products indicating the quantity eaten, the method of preparation and time of taking the product, medications, drinks, chewing gum, etc. Unusual reactions, the time of their occurrence, and changes in the nature of stool are noted in the margins of the diary.

Example of a food diary:

DIETS FOR INTOLERANCE TO VARIOUS FOODS

If you have a food allergy, but it is not known exactly what the allergen is, you will have to follow a very strict diet.

In no case can't eat: all red, sweet foods, honey, chocolate, nuts, citrus fruits, strawberries, grapes, tomatoes, carrots, beets, mushrooms, fish and seafood dishes, chicken and chicken eggs, whole cow's milk.

Not recommended also: bananas, kiwi, avocado, persimmons, pomegranates, celery, parsley, strong meat broths, sauerkraut, spices and even onions. All these products can not only cause an allergic reaction, but also cause the body to react to other, completely harmless and familiar products.

Without fear you can eat: water porridge (buckwheat, oatmeal, millet, rice, corn, with the exception of semolina), vegetables (cabbage, potatoes, zucchini, squash, turnips), meat (beef, turkey, rabbit, lean pork), fruit - sweet and sour apples with green peel, plums and pears. It is rare, but it happens that a patient is allergic to a product that is “allowed” for everyone. After examination, doctors usually expand the diet. But this can only be done after specific allergens have been identified. After all, the fact is that the body does not always react to just one product. There may also be so-called “cross-reactions”, which are simply impossible to understand without the help of a doctor.

Be careful if:

If you are allergic to birch, it is quite possible that you will react to apples;

You are allergic to mold. Fungi are used in the production of kefir, yeast dough products, and kvass, so it is better to exclude these products from the diet;

You are allergic to cow's milk and chicken eggs - today's production technologies are such that these products can easily end up in sausages and sausages;

You are allergic to antibiotics - it is no secret that manufacturers sometimes add them to meat to make it last longer.

It often happens that an allergy occurs not to the products themselves (milk, juices or cereals), but to dyes and preservatives, which are included in their composition. In this case, it can be difficult for the patient and the doctor to identify a specific product: no matter what food the patient eats, he develops allergic reactions. You literally have to sit on cabbage and water. And the reason is that manufacturers can add preservatives and dyes to a variety of products.

One of the most famous and widespread of them is tartrazine. Tartrazine is often included in: ready-made pies and dough mixtures; finished confectionery products - gingerbread, gingerbread; egg-free pasta; cereal; crispy fried potatoes (potatoes that are yellow-orange in color are especially suspect); caramel, dragee, multi-colored marshmallows; bouillon cubes; instant soups; puddings, sherbet, lemonade and factory-made fruit drinks, cheese, mustard, yellow and green sweets, margarine, ice cream with toppings, smoked products.

Tartarzine in food coloring: metabisulfite, monosodium glutamate, benzoic acid.

Products that are cross-allergic to latex: pineapple, avocado, banana, dates, peanuts, kiwi, mango, cherry, melon, soybeans, tomatoes, potatoes, ficus benjaminata (juice proteins), chestnut, figs.

When identifying products that are “to blame” for the development of the disease, the number of “prohibited” products decreases, and the number of “allowed” products increases. It becomes easier for the patient to live, and the world no longer seems so full of restrictions and sad. For different types of allergies, different diet options are recommended. We will focus only on some of them, the most common.

Diet for allergies to cow's milk

Allergy to cow's milk is one of the most common, especially in children. If you have such an allergy, you will need to exclude from the diet all products that contain milk or are prepared on its basis.

Often, people who are allergic to cow's milk tolerate goat's milk normally, which allows them to slightly expand their diet.

Prohibited for use:

Any soups prepared using milk;

Cheese (including homemade), sausages containing milk;

Mashed potatoes (cooked in milk);

Pasta with cheese;

Bakery products prepared with the addition of milk: donuts, cookies, cakes, pancakes, pancakes, waffles, pies, crackers;

Porridge with milk, as well as cereals with a high protein content;

Butter, cream, sour cream, cottage cheese (some patients tolerate cottage cheese in moderation);

Mayonnaise and margarine containing milk;

Yogurts and curd cheeses;

Condensed milk with or without sugar, powdered milk, cocoa with milk;

Milkshakes, alcoholic drinks with added cream;

Milk chocolate;

Products cooked with butter;

Products prepared in breading (in breadcrumbs);

For children - artificial formulas prepared on the basis of milk; Some children cannot tolerate kefir and cottage cheese; others can be given these products, but in moderation.

It should be remembered that milk contains: butter, margarine, cottage cheese, cheese, sour cream, dry and condensed milk, ice cream and many ready-made confectionery products. Milk also includes names: whey, lactose, casein, casein hydrolysate, which can be read in the composition of products.

Before buying a product, be sure to ask the seller how it was prepared and what is included in it, or read the label carefully. If the label does not indicate the composition of the product, then it is better not to take it.

Allowed for use:

Broths and decoctions seasoned with foods included in the diet;

Products high in protein - meat of all types, fish, poultry, ham, kidneys, liver, sausages and canned meats that do not contain milk and its components;

Eggs, nuts and legumes;

Any vegetables and fruits;

Bakery products: French, Italian and Viennese rolls and other types of wheat bread that do not contain milk and its components (most types of bread contain milk), rye bread;

Cereal dishes: cereals and casseroles from cereals and pasta that do not contain butter, milk and its components;

Drinks: water, weak tea, carbonated drinks, any fruit and vegetable juices without milk or cream.

Salads and snacks

White cabbage and prune salad

400 g cabbage, 100 g prunes, 1 carrot, juice of 1 lemon, sugar.

Chop fresh cabbage, sprinkle with sugar and rub with your hands until juice appears. Place the cabbage in a colander to allow the juices to drain. Pour warm water over the prunes and leave for 20–30 minutes. Peel the swollen prunes and cut into small pieces. Peel, wash and grate fresh carrots. Mix everything, add lemon juice.

Before serving, garnish the salad with prune halves and carrot slices.

Appetizer of white cabbage and green peas

400 g white cabbage, 100 g green peas, 1 carrot, 1 hard-boiled egg, 100 g mayonnaise, 1 bunch of dill, salt to taste.

Wash the cabbage, chop it, rub it with salt. Peel the carrots and cut into strips. Peel the egg and chop it. Wash the dill greens. Mix cabbage with carrots, add green peas, chopped egg, place in a dish, pour over mayonnaise, garnish with dill sprigs and serve.

Cauliflower appetizer

400 g cauliflower, 1 tbsp. l. lemon juice, 3 tbsp. l. vegetable oil, 1 bunch of parsley, salt to taste.

Wash the cauliflower, separate it into florets, immerse it in cold water for 20–30 minutes, then wash it again, put it in a saucepan, cover with cold water, add salt and cook until tender. Wash the parsley and chop finely. Drain the cabbage in a colander, sprinkle with lemon juice, place on a dish, season with vegetable oil, sprinkle with parsley and serve.

First meal

Meat broth with croutons

300 g tubular bones, 150 g meat for pulling, 30 g prefabricated vegetables, 1/2 egg white, 1.8 liters of water.

Finely chop the bones, add cold water and quickly bring to a boil; cook the bones at low simmer for 4–5 hours. Pass the meat through a meat grinder, mix with egg whites and 50 g of cold water, add to the broth and boil for 1 hour. Cut the vegetables into thin slices, fry (without fat) until brown and add to the broth 40 minutes before readiness.

Strain the finished broth through a napkin, remove fat and serve.

Ural-style cabbage soup with cereals

20 g of cereal, 50 g of tomato paste, 200 g of sauerkraut, 40 g of carrots, 10 g of parsley, 40 g of onions, 850 g of broth or water, salt, spices.

Chop the sauerkraut and simmer. Sort and rinse the cereals (rice, pearl barley, millet). Cut the roots and onions into small cubes and preserve. At the end of sautéing, add the tomato. Pour the cereal into the boiling broth, bring to a boil, add the stewed cabbage and cook for 15–20 minutes. Then lower the sautéed vegetables and add salt and spices at the very end of cooking.

Serve with greens.

Beetroot

Wash the beets thoroughly, peel them, add water, add a little vinegar, and cook for 15–20 minutes after boiling. Cool, strain and place in a cool place. Add fresh cucumbers and herbs to the finished dish.

Potato-carrot soup

100 g potatoes, 75 g carrots, 30 g rice, 200 g vegetable broth, 1/2 egg yolk.

Cook rice with 1 1/2 cups of water until tender, puree, mix with boiled mashed potatoes and carrots, dilute with boiling broth, season with yolk. It is recommended to serve small croutons of white bread with the puree soup.

Chicken cream soup

100 g chicken meat, 15 g vegetable oil, 10 g onions, 10 g white roots, 10 g flour, 50 g chicken broth, 1/2 egg yolk, 750 g water.

Boil the chicken until done. Fry the onion and roots in oil together with flour until light yellow, dilute with broth and boil for 15–20 minutes, then strain, add chicken meat, minced twice through a fine grinder, mix well and season with broth, add the yolk.

You can serve the soup with white bread croutons or pies with any minced meat.

Rice soup

50 g rice, 150 g weak meat broth, 0.5 l water.

Rinse the rice, add to boiling water and cook for 1 hour; then strain and add broth. You can serve white bread croutons with the soup.

Apple soup with rosehip infusion

150 g apples, 20 g dried rose hips, 25 g sugar, a pinch of cinnamon, 50 g white bread, 0.5 l water.

Pour boiling water over the rose hips, close the lid and boil for 5 minutes, then leave for 3-5 hours, then strain, add sugar and cinnamon, boil, add finely chopped or grated apples and cool.

Cut the bread into small cubes, dry in the oven and serve with soup.

Second courses

Stewed stuffed vegetables

Boiled rice, lean meat, vegetable oil, vegetables: zucchini, eggplant, sweet peppers, tomatoes, cabbage, onions.

Wash the zucchini, peel, remove the core, cut crosswise (3-4 cm thick). Wash the eggplants, remove the core, cut each eggplant into 3-4 parts. Pour boiling water over sweet peppers, remove seeds. Wash the tomatoes, cut off the tops, remove the core and seeds. Wash the white cabbage, divide it into leaves, and pour boiling water over it.

Boil lean meat, mince together with onions, add rice and herbs to the minced meat.

Fill the vegetables with minced meat, wrap some of the minced meat in cabbage leaves, carefully place everything in rows in a large saucepan, pour a little vegetable oil on the bottom. Place tomatoes on top. Pour some water into the pan, add the pulp removed from the tomatoes and eggplant. Simmer over low heat until done.

Mashed potatoes and cabbage

1 onion, 500 g cabbage, 1 kg potatoes, 3 egg yolks, salt to taste.

Finely chop the onion, fry in oil, add fresh shredded cabbage, add a little boiling water and simmer until soft. Add boiled mashed potatoes and salt. Whisk everything. The taste of the mixture will improve if you add raw yolks.

Serve with meat dishes or as a separate dish.

Cabbage schnitzel

250 g cabbage, 1 egg, 20 g wheat bran.

Boil cabbage leaves in salted water, cool and squeeze lightly, then divide into 2 parts, shape them into schnitzels, dip in beaten egg, roll in bran and fry.

Rice meatballs in red wine

50 g rice, 40 g red wine, 10 g sugar, 3 g potato flour, 200 g water.

Boil the rice in 150 g of water, cool slightly, then make 10-12 meatballs, put them on a plate and pour over the jelly made from red wine, potato flour and the rest of the water.

Chicken zrazy with rice

120 g chicken meat, 15 g rice, 1/2 egg white.

Pass the chicken meat two or three times through a meat grinder along with half of the rice (viscous) porridge cooked in water or meat broth, beat it well with wet hands, divide into 2 parts and give each of them the shape of a pancake. Place the remaining rice porridge mixed with chopped stiff egg whites in the middle, bring the edges together, wrap it like a pie and steam until done.

Meat pudding

120 g beef, 10 g semolina, 1/2 egg, FROM a glass of water.

Boil the meat, cleaned of fat and tendons, pass through a meat grinder two or three times and combine with semolina porridge; then add the raw yolk, beaten egg white, stir carefully, place in a mold greased with vegetable oil or in a frying pan, smooth the top and steam until the pudding is ready. Place the finished pudding on a plate and serve with sauce.

Potato "rice"

Peel boiled or baked potatoes in their jackets or rub them through a sieve into the container in which they will be served. Do not stir or mash the potatoes, so as not to disturb the consistency obtained by rubbing through a sieve. You should get a potato mass in the form of rice or small pasta.

Tomatoes stuffed with veal

150 g tomatoes, 100 g veal, 1/2 egg, 15 g vegetable oil, 10 g green onions, 5 g dill, 10 g capsicum, 5 g vinegar.

Prepare mayonnaise sauce from half the yolk, oil and vinegar, then chop the hard-boiled egg white, and finely chop the onion and pepper. Cut the boiled or fried veal into small cubes and mix with the whites, herbs and half the sauce. After this, cut off the top of two tomatoes from the stem side, remove the core from the tomato, chop finely and add to the minced meat, which is used to fill the tomatoes.

Before serving, pour the remaining sauce over the tomatoes and sprinkle with chopped herbs.

Beef stew with vegetables

150 g beef, 20 g onion, 5 g tomato, 100 g eggplant, 100 g fresh mushrooms, 75 g tomatoes, 10 g capsicum, 5 g parsley, 1 bay leaf.

Fry soft, lean meat until golden brown, add tomato, 1/2 cup of water, bay leaf and, covered, over low heat, simmer until done; then cut the meat into 3 slices and in the same bowl add finely chopped and fried onions, mushrooms, and green peppers. After this, simmer for 5-8 minutes. Place the finished meat on a dish, pour sauce with mushrooms and sprinkle with chopped herbs.

Cut the eggplants and tomatoes into circles, fry in vegetable oil and place alternately near the meat as a side dish.

Carrot-apple cutlets

100 g carrots, 100 g apples, 1 egg white, 10 g semolina, 10 g crackers, 5 g sugar.

Boil carrots and grate them; then put in a frying pan, add chopped apples and sugar and simmer for 5 minutes, then add semolina, stir, let stand for 5 - 10 minutes on the edge of the stove under the lid, combine with whipped egg white and cool; Divide the cooled mass into 3-4 parts, roll in breadcrumbs (or flour), shape into cutlets, place in a frying pan, sprinkle with oil and bake.

Millet porridge with pumpkin

1.5 tbsp. millet, 750 g pumpkin, water, salt.

Peel fresh pumpkin from skin and grains, chop finely, place in a saucepan, add water and cook for 15 minutes. Then add the washed millet, add salt and, stirring, cook for another 15–20 minutes. Cover the thickened porridge with a lid and leave for 30 minutes to let it harden.

Simple buckwheat gruel

6-8 tbsp. water, 1.5 tbsp. buckwheat, salt, vegetable oil.

Rinse the buckwheat in water and allow the remaining liquid to drain. Place the prepared cereal into a saucepan, add boiling salted water and cook until tender, without letting it boil too much. Season the finished porridge with vegetable oil and serve hot.

Buckwheat porridge with apples

5 apples, 0.5 tbsp. buckwheat, 1.5 tbsp. water, 2 tbsp. l. chopped walnuts, 1 tbsp. l. raisins, ground nutmeg (on the tip of a knife).

Cook crumbly buckwheat porridge. Cut the apples into small cubes, mix with buckwheat porridge, chopped walnut kernels, raisins, add nutmeg. Serve hot.

Rice porridge with apples

5 apples, 1 tbsp. rice, 2.5 tbsp. water, 4 tbsp. l. vegetable oil, cinnamon (on the tip of a knife), 2 tbsp. l. raisins

Pour hot salted water over the soaked rice. When the cereal absorbs water, add washed raisins, vegetable oil, cinnamon and sliced ​​apples (without skin and seeds). Close the pan tightly with a lid and simmer the contents over low heat for 10–12 minutes.

Serve rice porridge hot.

Desserts and drinks

Apple mass

Bake 3 apples, rub through a sieve, mix with a quarter cup of sugar, boil until thick, cool.

Prune jelly

Wash the prunes, remove the seeds, pour boiling water in an enamel bowl and leave overnight. In the morning, drain the infusion, add gelatin prepared according to the instructions on the package, pour into a mold and place in the cold. Place the finished jelly on dessert plates, garnish with prunes, cut into slices with lemon and orange.

Snowballs with fruit sauce

1/2 egg white, 25 g sugar, 50 g strawberries, 5 g potato flour, 100 g water, vanilla or vanillin to taste.

Beat the egg whites into a thick foam and gradually, while continuing to beat, add 15 g of sugar and vanilla. Place a tablespoon of beaten egg whites in a deep bowl of barely boiling water. After 2-3 minutes, turn the snowballs over and close the lid; let stand for 5 minutes, remove with a slotted spoon to a sieve and, when the water has drained, place the snowballs on a dish, pour them with strawberry jelly made from strawberries, flour and 10 g of sugar.

Compote pureed from dried fruits

1.5 tbsp. water, 40 g of dried fruit, 20 g of sugar, anise or star anise - to taste.

Sort the dried fruits, rinse in water and cook for 15–20 minutes. Place the boiled fruit in a colander, pass through a meat grinder, put back into the broth, add sugar and bring to a boil.

Black elderberry jelly with pies

For 75 g of dried elderberries, 120 g of sugar, 45 g of potato starch, 1 g of citric acid, 1 liter of water.

Pour hot water over the elderberries and cook for 10–15 minutes. Drain the broth, mash the remaining berries, add water and cook for another 5 - 10 minutes. Combine both broths, add granulated sugar, citric acid, starch diluted in water and cook until tender.

Diet for intolerance to chicken meat and eggs

It should be noted that this is a rather strict diet, because eggs are included in most ready-made cakes, pastries and other sweets, as well as in many ready-made baked goods, especially rich ones. Semi-finished cutlets from the store also, as a rule, contain eggs.

Eggs are often found in custard, mayonnaise, ready-made pie dough, marshmallows, sorbet, donuts, waffles, cookies and even pasta! Therefore, before buying a product, study its composition very carefully!

Can:

Soups - almost any kind (except chicken), just not too rich;

Meat of all varieties, fish, ham, kidneys, liver, mushrooms, sausages and canned meats that do not contain eggs or their components;

Potatoes, rice, cabbage, egg-free pasta (unfortunately, they are rarely found on shelves);

Vegetables and cereals - almost any;

Nuts and legumes;

Bakery products from savory wheat and rye bread, crispy rye and wheat bread; homemade baked goods that do not contain eggs or egg powder;

Dry cookies (biscuits, crackers);

Lenten mayonnaise that does not contain eggs;

Fats - butter, margarine, cream, vegetable oil, salad dressings made from vegetable oil and vinegar, bacon, lean mayonnaise that does not contain eggs or their components;

Any milk and dairy products;

Other products: salt, sugar, honey, molasses, jam, marmalade, marmalade, hard caramel, corn syrup caramel;

Drinks: water, tea, coffee, carbonated drinks, any fruit and vegetable juices.

It is forbidden: bird eggs and products containing them (egg powder, egg albumin), egg dishes, mayonnaise, ready-made muffins, pancakes, toast, toasts, cakes, donuts and other confectionery and baked goods, cocoa and milkshakes containing eggs, alcoholic and soft drinks with added eggs.

In addition to the eggs themselves, you should also not eat egg powder, dried egg mass, or egg albumin. Often, intolerance to chicken eggs is combined with intolerance to chicken meat. In this case, chicken cannot be eaten in any form: neither fried, nor baked, nor boiled, nor grilled chicken.

Salads and snacks

Sweet salad

50 g pumpkin, 50 g melon, 50 g apples, 1/4 lemon, 20 g honey.

Grate the peeled pumpkin on a coarse grater and mix with honey. Cut the melon, apples and part of the lemon into thin small slices and place together with the pumpkin in a salad bowl. Place thin slices of lemon around the salad.

Carrot and apple salad

75 g carrots, 75 g apples, 25 g walnuts, 25 g honey, 10 g parsley.

Grate the carrots on a coarse grater and chop the apples; mix everything with honey, place in a salad bowl, garnish with parsley leaves and sprinkle with toasted chopped nuts.

Sardine vinaigrette

3 fresh sardines, 2 onions, 3 potatoes, 1-2 carrots, 2 pickles, 1 beet, 2 tbsp. l. sauerkraut, 4 tbsp. l. vegetable oil, parsley and dill, salt to taste.

Wash the fish, gut it, remove the tail and head, peel it, boil it in salted water, cool, separate the flesh from the bones and cut into small pieces. Peel the onion, wash it, cut it into rings and pour boiling water over it. Wash the potatoes, boil them in their skins, cool, peel and cut into cubes. Wash the beets, boil, cool, peel and grate on a coarse grater. Wash the carrots, boil, cool, peel and cut into small cubes or strips. Cut the cucumbers into thin strips or slices. Lightly rinse the cabbage and drain in a colander. Mix everything, add salt and season with vegetable oil.

Before serving, sprinkle the finished vinaigrette with finely chopped parsley and dill.

First meal

Cabbage soup "lazy"

1 liter of broth, half a head of fresh cabbage, 3 potatoes, 1 tbsp. l. wheat flour, 1 tsp. butter, 2–3 tbsp. l. sour cream, salt.

Place finely shredded cabbage and chopped potatoes into the boiling broth. When the vegetables are cooked, add flour fried in butter and season with sour cream.

Lazy cabbage soup with mushrooms

100 g dried mushrooms, 250 g fresh cabbage, 300 g potatoes, 1 parsley root, 1 carrot, 1 tbsp. l. tomato puree or 4 fresh tomatoes, 4 tbsp. l. butter and sour cream, salt, herbs.

Wash dried porcini mushrooms, soak in water and cook until tender. Pour the broth into a saucepan, bring to a boil, cut the mushrooms into strips. Put carrots, parsley and onions cut into strips into a boiling mushroom broth, let it boil, add chopped fresh cabbage, chopped potatoes and boil for 10-15 minutes. Add boiled and chopped mushrooms, toasted wheat flour and diluted with water, sliced ​​fresh tomato into the soup, add salt, bay leaf, dill and parsley and let simmer for 10-15 minutes.

Before serving, add a spoonful of sour cream and parsley and dill to the plates.

Cold beetroot soup

150 g beets, 50 g sour cream, 10 g sugar, 75 g cucumbers, 10 g lettuce, 15 g green onions, 5 g each parsley and dill, citric acid - to taste, 300 g beet broth.

Wash the beets, cook until tender in water, adding citric acid, then cool, peel the beets and strain the broth. Chop the beets and combine with the broth, add sugar, chopped lettuce and onions, as well as finely chopped cucumbers and season with sour cream. Before serving, sprinkle the beetroot soup with chopped herbs. You can also put boiled potatoes, diced, and peeled fresh apples in the beetroot soup.

Vegetarian pureed borscht

50 g of carrots, cauliflower and white cabbage, potatoes, 100 g of beets, 10 g of sour cream, 5 g of butter, 1 tbsp. l. tomato juice.

Wash peeled carrots, parsley, cauliflower and white cabbage, potatoes in cold water, place in boiling water and cook over low heat until tender, then strain the broth. Pass the prepared vegetables through a meat grinder or rub through a colander, add separately cooked beets to them. Place the pureed vegetables into the prepared broth, add tomato juice, stir and bring to a boil, add butter. Before serving, add sour cream.

Peasant soup with cereals

160 g fresh cabbage, 80 g potatoes, 40 g cereals (pearl barley, rice, oatmeal, barley, wheat) or millet, 35 g Hercules oat flakes, 30 g turnips, 20 g carrots, 10 g parsley (root), 40 g onions, 20 g tomato paste or 40 g fresh tomatoes, 750 - 800 g broth or water, sour cream.

Boil well-washed pearl barley, barley, oatmeal, and wheat grains until half cooked, then add them to boiling broth or water, add cabbage, cut into checkers, potatoes and cook until tender. 15 minutes before the end of cooking, add pre-served vegetables and tomatoes or tomato paste.

Rice and millet groats are added to the soup along with vegetables, having previously been washed in water, Hercules oat flakes - 15–20 minutes before the end of cooking the soup. The soup can be prepared without tomato paste and tomatoes.

Serve with sour cream.

Kohlrabi chowder

3 medium kohlrabi, 1 carrot, 1 onion, 1 liter of water, 3 tbsp. l. sour cream, salt.

Peel the kohlrabi and carrots, rinse and grate on a coarse grater. Peel the onion and cut into half rings. Place the prepared vegetables in a saucepan, add hot water, bring to a boil, cook for 5 minutes and leave without heating with the lid closed for 10–12 minutes.

Before serving, top with sour cream.

Cauliflower broth

2 tbsp. chopped cauliflower, 1.5 liters of water, 2 medium potatoes, 1 onion, 3 tbsp. l. sour cream, salt.

Finely chop the cabbage inflorescences, cut the leaves into strips, and grate the stalk on a coarse grater. Peel the potatoes and cut into slices, the onion into half rings. Place the vegetables in a saucepan, add hot water, bring to a boil, cook for 5–6 minutes and leave for 5–10 minutes.

Add sour cream and salt to the finished stew.

Milk soup with pumpkin and semolina

350 g milk, 100 g pumpkin, 25 g semolina, 15 g sugar, 10 g butter, 100 g water.

Peel the pumpkin, cut into small pieces and simmer with water until tender, then rub through a sieve along with the liquid. At the same time, boil milk, brew semolina in it, cook for 10 minutes, combine with pureed pumpkin and add sugar.

Serve with butter.

Blueberry rice soup

40 g dried blueberries, 30 g rice, 15 g sugar, 1/10 lemon, 50 g white bread, 750 g water.

Wash the blueberries, add 350 g of water, boil for 10–15 minutes and then leave on the edge of the stove for 30 minutes; then strain, add sugar and lemon juice and cool. Boil the rice in the remaining water, rub the liquid through a sieve twice and combine with the blueberry infusion; Serve at 1 table with white bread croutons, cut into thin slices and dried in the oven. The soup should be at room temperature.

Second courses

Baked pumpkin

Wash and peel the pumpkin, cut into slices, bake in the oven, then place in a frying pan pre-greased with margarine. Place 2-3 slices of tomato on top of each pumpkin slice, sprinkle with grated cheese and bake in the oven.

Pumpkin in its own juice

Peel the pumpkin slices and cut into cubes 1–1.5 cm in size. Pour everything into a pan for stewing, add a little water (the water should cover the bottom of the pan by 3–5 mm). Cover the pan tightly with a lid and simmer over medium heat. When the water boils intensely, reduce the heat and simmer for 20–30 minutes, checking periodically for doneness. The finished pumpkin becomes translucent and completely soft.

You can pour sour cream on it and add parsley and dill, and sprinkle with lemon juice.

Cauliflower puree

100 g cauliflower, FROM tsp. butter or vegetable oil, 30 g of milk.

Peel the cauliflower, remove the green leaves, cut into small pieces and rinse thoroughly. Then pour in a small amount of boiling water, close the lid and simmer over low heat until cooked and the water has completely boiled away. While hot, rub through a sieve, add hot milk, salt and boil again for 1-2 minutes.

Add butter or vegetable oil to the finished puree.

Puree from prefabricated vegetables

60 g carrots, 60 g cauliflower, 30 g green peas, 35 g beans, 60 g milk, 25 g butter, 5 g sugar.

Stew carrots with a small amount of milk; Boil the remaining vegetables, combine with carrots, pass through a fine grinder and dilute with hot milk and 10 g of melted butter; then beat out the resulting mass, add sugar and serve with butter (a piece).

Potatoes boiled with cream

1 kg potatoes, salt, nutmeg, 120 g cream, 80 g butter.

Cut the peeled potatoes into quarters, cook with spices in salted water until almost done, drain the water, pour cream over the potatoes, add butter and cook a little more.

Stuffed cabbage rolls with vegetables

250 g cabbage, 100 g meat, 20 g rice, 30 g carrots, 5 g parsley, 30 g rutabaga, 5 g flour, 30 g sour cream, 10 g butter, 75 g vegetable broth.

Boil a head of cabbage (without the stalk) in salted water until half cooked, separate it into individual leaves and cut off the stem from each leaf. After this, cut the carrots and rutabaga into small cubes and simmer with butter in a small amount of water. Boil the meat, pass through a meat grinder, combine with stewed vegetables, boiled fluffy rice and chopped herbs, mix well and, dividing into 2-3 parts, wrap in cabbage leaves, put in a pan, pour in sour cream sauce and bake.

To prepare sour cream sauce, mix flour with sour cream and pour this mixture into boiling vegetable broth; let it boil for 5 minutes, strain, add 5 g of butter (in a piece) and mix well.

French peas

300 g green peas, 8 onions, 120 g butter, 8 g flour, salt, sugar, parsley.

Peel the leeks, chop them and saute them in half the butter, add a little water and peas, simmer for 10 minutes, then add flour and mix carefully. At the end of stewing, add salt, sugar and boil everything over low heat. Sprinkle with finely chopped parsley and add butter.

Serve hot in the same bowl.

Tenderloin slices with vegetables

150 g tenderloin, 15 g butter, 75 g tomatoes, 25 g green onions, 25 g sour cream, 200 g cauliflower, 5 g parsley.

Clean the meat from fat and tendons, cut across the grain into 3 pieces, lightly beat with a hoe and fry in very hot oil. At the same time, boil the cabbage, fry the tomatoes, cut into slices, and finely chopped onions in oil, add sour cream and boil for 5 minutes; then pour this sauce over the meat and sprinkle with chopped herbs.

Serve the meat with cabbage sprinkled with oil.

Boiled beefsteak

150 g meat (tenderloin), 25 g butter, 50 g onion.

Clean the meat from tendons and partly from fat, lightly beat it with a hoe and shape it into a pancake. Grease the bottom of the pan with oil, put the meat in, fill it halfway with water, close the lid and boil for 5-7 minutes, then remove the meat, let it dry slightly and fry in oil on both sides. Cut the peeled onion into slices, disassemble into rings, boil in water until half cooked, place on a sieve and let dry, then fry in oil, cover the steak with fried onions and serve.

As a side dish, add fried potatoes or zucchini, pumpkin, white or cauliflower cabbage, and salad.

Millet porridge with fruits and honey

50 g millet, 30 g prunes, 20 g dried apricots, 20 g raisins, 100 g milk, 20 g butter, 5 g sugar, 30 g honey.

Pour well-washed millet into boiling milk, add sugar and 10 g of butter and cook until thickened; then add the washed fruits, stir, close the lid tightly and place in a cool oven or on the stove for 2-3 hours. Serve with butter. Serve honey separately.

Buckwheat porridge with cauliflower and milk

200 g cauliflower, 1 tbsp. buckwheat, 2 tbsp. l. butter, 0.5 liters of milk or water.

Wash the cauliflower, chop finely and place in a layer on the bottom of the dish. Place washed buckwheat on top, pour in milk, add salt, bring everything to a boil, cook for 5-6 minutes, close the pan with a lid, cover with a towel and leave without heating for 10-15 minutes. Serve with butter.

Buckwheat

3 tbsp. ground buckwheat, 2 tbsp. water, 3 tsp. dry yeast, oil.

Buckwheat is a pancake made from buckwheat flour. If you don’t have buckwheat flour, you can get it, albeit a coarser grind, by grinding the cereal in a coffee hand mill or pepper grinder, or replace it with baby food mixture with buckwheat.

Take ground buckwheat, milk or water in which dry yeast is dissolved, and knead the dough, add a piece of melted butter (to taste), beat with a wooden spoon or spatula. Now you should wait a while for the dough to rise, and then bake the pancakes in a preheated, oiled frying pan.

Semolina porridge with apples

250 g apples, 0.5 tbsp. semolina, 1 liter of milk, and 3 tsp. butter, 0.5 tsp. sugar, 0.25 tsp. salt, a pinch of ground cinnamon.

Pour semolina, salt into boiling milk and stirring, cook for 8 - 10 minutes.

Then add butter and finely chopped apples. Serve the porridge sprinkled with cinnamon and sugar.

Corn porridge with raisins

1 tbsp. corn grits, 1–1.5 tbsp. water, 1 tbsp. milk, 1 tbsp. l. butter, 0.5 tbsp. raisins, salt, sugar.

Rinse the corn grits in several waters, pour into a saucepan, add a mixture of water and milk and bring to a boil. Salt the porridge, add sugar, raisins and butter.

Cover the pan with a lid and cook the porridge over low heat until fully cooked.

Oatmeal porridge with jam

75 g oatmeal, 5 g sugar, 150 g milk, 5 g butter, 30 g jam, 100 g water.

Pour the cereal into boiling milk and water, add sugar and salt, cover with a lid and cook at low simmer for 1.5–2 hours, stirring occasionally. Before serving, add butter to the porridge, stir and pour jam on top.

Rice pilaf with fruits and vegetables

50 g rice, 15 g raisins, 25 g prunes, 30 g carrots, 40 g cauliflower, 15 g butter, 100 g water.

Sort the rice, rinse and add to boiling water; adding butter and sugar, bring to a boil and cook until tender in a water bath. Place the finished rice in a frying pan, mix with washed raisins, prunes, stewed carrots and boiled cauliflower, put everything in a pan, cover with a lid and simmer for at least 1 hour.

Sour cream pies

2 cups of good, not very sour sour cream, 4 tbsp. flour, salt.

Pour two glasses of good fresh sour cream into a wide, deep bowl, add four glasses of flour little by little, rubbing thoroughly so that the flour is completely combined with the sour cream and a dough is formed. Add salt, grind again and then put the dough on the table, divide it into small pieces in the form of small buns. Let them sit for 5 minutes, then run a rolling pin over each bun and press down lightly. Place any minced meat, close and pinch the top, place the pies on a greased baking sheet and place in a very hot oven for 15 minutes.

These pies are served with soups, cabbage soup, and borscht.

Cabbage rolls with fruits

150 g cabbage, 100 g apples, 50 g apricots, 30 g raisins, 20 g spinach, 20 g butter, 30 g sour cream.

Cut the stalk from a dense head of cabbage and cook the head until half cooked, place it in a sieve, let the water drain, and then disassemble the cabbage into separate sheets. Cut off the thickened stems from each leaf and lay the sheets on a board. At the same time, chop the spinach, put it in a saucepan, pour in a little water, add washed raisins and 5 g of oil and simmer for 5 minutes; then combine all this with chopped apricots and apples, spread on cabbage leaves, wrap them in the form of an envelope and fry on both sides in oil.

Serve cabbage rolls with sour cream.