Food Allergy Action Month - May
May is Food Allergy Action Month
A food allergy occurs when the body has a specific immune response to certain foods. Sometimes, the body’s response can be severe or life-threatening. Food allergies are a growing food safety and public health concern, according to the CDC. It is also estimated that between 4 and 6 percent of U.S. children are affected by some type of food allergy.
Among other things, Food Allergy Action Month was created to spread awareness about what food allergies are, how to recognize them and how to help someone who is having an allergic reaction. Common symptoms of an allergic reaction to food include the following:
A tingling sensation in the mouth
Swelling of the lips, tongue and throat
Itching, hives and a rash throughout the body
Cramping, diarrhea or vomiting
Wheezing and difficulty breathing
Dizziness or lightheadedness
Loss of consciousness
Need A Healthy Recipe?
Barley Pilaf - Makes: 8 servings
1 Tbsp. vegetable oil
1 cup onion (chopped)
½ cup celery (chopped)
½ cup red or green bell pepper (chopped)
1 cup mushrooms (sliced)
2 cups water or chicken broth
1 tsp. low-sodium vegetable bouillon
1 cup pearl quick-cooking barley
Heat medium-sized pan over medium heat. Add vegetable oil, onion and celery. Cook, stirring often until onion is soft.
Add bell pepper, mushrooms and pearl barley. Stir well.
Add water and bouillon and stir to dissolve bouillon. Bring to a boil. Lower heat and cover pan.
Cook for 50 to 60 minutes or until barley is tender and liquid is absorbed.
Nutritional Information (per serving)
Total Calories 119
Total Fat 2 g
Protein 2 g
Carbohydrates 24 g
Dietary Fiber 3 g
Saturated Fat 0 g
Sodium 11 mg
Total Sugars 1 g