Anaphylaxis refers to a rapidly developing and serious allergic reaction
that affects a number of different areas of the body at one time.
Severe anaphylactic reactions can be fatal. Most people experience
allergy symptoms only as a minor annoyance. However, a small number of
people are susceptible to a reaction that can lead to shock or even
death.
Anaphylaxis is often triggered by substances that are injected or ingested and thereby gain access into the blood stream. An explosive reaction involving the skin, lungs, nose, throat, and gastrointestinal tract can then result. Although severe cases of anaphylaxis can occur within seconds or minutes of exposure and be fatal if untreated, many reactions are milder and can be ended with prompt medical therapy.
Common causes of anaphylaxis include food, medication, insect stings, and latex. Food allergy is believed to be the leading cause of anaphylaxis outside the hospital setting. The CDC reported that food allergies result in over 300,000 ambulatory-care visits a year among children.
A study showed that teens with food allergy and asthma appear to be at the highest risk for a reaction, because they are more likely to take risks when away from home, are less likely to carry medications, and may ignore or not recognize symptoms.
What are the symptoms of an anaphylactic reaction?
An anaphylactic reaction may begin with a tingling sensation, itching, or a metallic taste in the mouth. Other symptoms can include hives, a sensation of warmth, wheezing or other difficulty breathing, coughing, swelling of the mouth and throat area, vomiting, diarrhea, cramping, a drop in blood pressure, and loss of consciousness. These symptoms may begin within several minutes to two hours after exposure to the allergen, but life-threatening reactions may get worse over a period of several hours.
In some reactions, the symptoms go away, only to return one to three hours later. This is called a “biphasic reaction.” Often these second-phase symptoms occur in the respiratory tract and may be more severe than the first-phase symptoms. Studies suggest that biphasic reactions occur in about 20% of anaphylactic reactions.
How can I determine if I’ve had anaphylaxis?
Anaphylaxis is highly likely to be occuring when any ONE of the following happens within minutes to hours after ingestion of the food allergen:
1. A person has skin symptoms or swollen lips and either :
Difficulty breathing, or
Reduced blood pressure (e.g., pale, weak pulse, confusion, loss of consciousness)
2. A person was exposed to a suspected allergen, and two or more of the following occur:
Skin symptoms or swollen lips
Difficulty breathing
Reduced blood pressure
Gastrointestinal symptoms (i.e., vomiting, diarrhea, or cramping)
3. A person was exposed to a known allergen, and experiences:
reduced blood pressure
Anaphylaxis is no joke and for those of you who have never gone through it or have seen it response time is of the essence. Epinephrin is what will save a persons life if you have never seen or administered and Epinephrin pen do your research you could save someones life one day.
Today's allergy free recipe.
This recipe I did some research on and I found what I was looking for this recipe is from Miami Spice a cook book written by Steven Raichlen.
Ropa Vieja
The recipe is a mainstay of the Cuban-American diet. This recipe is made with skirt steak, a stringy cut of meat with the poetic name of fajita("girdle") in Spanish. Skirt steak can be found at Hispanic markets, Jewish butcher shops, and at an increasing number of supermarkets. Flank steak make an acceptable substitution.The needs to be boiled with aromatic vegetables. The resulting broth makes a fabulous soup- literally means "old clothes," and is an apt description of the shredded appearance of meat. It is traditionally served with white rice and plantains.
Serves 4:
11/2 pounds skirt steak
1 small onion, quartered
1 tomato, quartered
1 carrot, cut into 1-inch pieces
2 cloves garlic, peeled
To Finish The Dish
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 green bell pepper, cored, seeded, and thinly sliced
1/2 red bell pepper, cored, seeded, and thinly sliced
1/2 teaspoon ground cumin, or to taste
1/3 cup tomato puree
3 tablespoons dry white wine
salt and freshly ground pepper, to taste
1. Combine the beef, quartered onion , tomato, carrot and garlic cloves with 6 cups of water in a large pot. Bring to a boil over a high heat. Skim off the scum that rises to the surface. Reduce the heat and simmer the beef, uncovered, skimming often
until tender, 30 to 40 minutes.
2. Strain the meat, reserving the broth for soup. Let the meat cool. Tear it along the grain into thick strips.
3. Heat the oil in a large nonreactive frying pan over medium heat. Add minced garlic, sliced onion, and bell peppers and cook until soft but not brown 3 to 4 minutes. Stir in the meat, cumin, tomato puree, wine and salt and pepper. Cook until the meat is well coated with sauce and the sauce is reduced and flavorful, about 5 minutes. Correct the seasonings, adding salt and pepper to taste.
Enjoy this tropical delight if you like any of the recipes I have been posting please leave a comment on the blog.
Till next time readers on life around the allergies.
Anaphylaxis is often triggered by substances that are injected or ingested and thereby gain access into the blood stream. An explosive reaction involving the skin, lungs, nose, throat, and gastrointestinal tract can then result. Although severe cases of anaphylaxis can occur within seconds or minutes of exposure and be fatal if untreated, many reactions are milder and can be ended with prompt medical therapy.
Common causes of anaphylaxis include food, medication, insect stings, and latex. Food allergy is believed to be the leading cause of anaphylaxis outside the hospital setting. The CDC reported that food allergies result in over 300,000 ambulatory-care visits a year among children.
A study showed that teens with food allergy and asthma appear to be at the highest risk for a reaction, because they are more likely to take risks when away from home, are less likely to carry medications, and may ignore or not recognize symptoms.
What are the symptoms of an anaphylactic reaction?
An anaphylactic reaction may begin with a tingling sensation, itching, or a metallic taste in the mouth. Other symptoms can include hives, a sensation of warmth, wheezing or other difficulty breathing, coughing, swelling of the mouth and throat area, vomiting, diarrhea, cramping, a drop in blood pressure, and loss of consciousness. These symptoms may begin within several minutes to two hours after exposure to the allergen, but life-threatening reactions may get worse over a period of several hours.
In some reactions, the symptoms go away, only to return one to three hours later. This is called a “biphasic reaction.” Often these second-phase symptoms occur in the respiratory tract and may be more severe than the first-phase symptoms. Studies suggest that biphasic reactions occur in about 20% of anaphylactic reactions.
How can I determine if I’ve had anaphylaxis?
Anaphylaxis is highly likely to be occuring when any ONE of the following happens within minutes to hours after ingestion of the food allergen:
1. A person has skin symptoms or swollen lips and either :
Difficulty breathing, or
Reduced blood pressure (e.g., pale, weak pulse, confusion, loss of consciousness)
2. A person was exposed to a suspected allergen, and two or more of the following occur:
Skin symptoms or swollen lips
Difficulty breathing
Reduced blood pressure
Gastrointestinal symptoms (i.e., vomiting, diarrhea, or cramping)
3. A person was exposed to a known allergen, and experiences:
reduced blood pressure
Anaphylaxis is no joke and for those of you who have never gone through it or have seen it response time is of the essence. Epinephrin is what will save a persons life if you have never seen or administered and Epinephrin pen do your research you could save someones life one day.
Today's allergy free recipe.
This recipe I did some research on and I found what I was looking for this recipe is from Miami Spice a cook book written by Steven Raichlen.
Ropa Vieja
The recipe is a mainstay of the Cuban-American diet. This recipe is made with skirt steak, a stringy cut of meat with the poetic name of fajita("girdle") in Spanish. Skirt steak can be found at Hispanic markets, Jewish butcher shops, and at an increasing number of supermarkets. Flank steak make an acceptable substitution.The needs to be boiled with aromatic vegetables. The resulting broth makes a fabulous soup- literally means "old clothes," and is an apt description of the shredded appearance of meat. It is traditionally served with white rice and plantains.
Serves 4:
11/2 pounds skirt steak
1 small onion, quartered
1 tomato, quartered
1 carrot, cut into 1-inch pieces
2 cloves garlic, peeled
To Finish The Dish
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 green bell pepper, cored, seeded, and thinly sliced
1/2 red bell pepper, cored, seeded, and thinly sliced
1/2 teaspoon ground cumin, or to taste
1/3 cup tomato puree
3 tablespoons dry white wine
salt and freshly ground pepper, to taste
1. Combine the beef, quartered onion , tomato, carrot and garlic cloves with 6 cups of water in a large pot. Bring to a boil over a high heat. Skim off the scum that rises to the surface. Reduce the heat and simmer the beef, uncovered, skimming often
until tender, 30 to 40 minutes.
2. Strain the meat, reserving the broth for soup. Let the meat cool. Tear it along the grain into thick strips.
3. Heat the oil in a large nonreactive frying pan over medium heat. Add minced garlic, sliced onion, and bell peppers and cook until soft but not brown 3 to 4 minutes. Stir in the meat, cumin, tomato puree, wine and salt and pepper. Cook until the meat is well coated with sauce and the sauce is reduced and flavorful, about 5 minutes. Correct the seasonings, adding salt and pepper to taste.
Enjoy this tropical delight if you like any of the recipes I have been posting please leave a comment on the blog.
Till next time readers on life around the allergies.
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