Food Allergy Week in May

Eggs are often seen as a high risk factor for allergies and intolerances. The problem is usually caused by the colouring additives used by many producers to enhance yolk colour.

All major egg producers and many small ones - even those which claim to be free range and organic - use colouring additives in the feed they give their hens. Their use is completely unnecessary in a free range flock, as hens running on quality pasture and at low stocking densities will obtain enough carotenoids from the green feed in the paddock to maintain good yolk colour. The colour will vary – depending on the time of year and what each hen has been eating – but many egg producers want to con consumers by using additives to provide consistent, bright yolk colour. Many of those additives are synthetic - adding to the chemical cocktail mix in food. But even those which are claimed to be 'natural' are manufactured in factories – often in China. What the manufacturers mean by using the word 'natural' is that the additives may be derived from natural products but are processed and concentrated into a powder or liquid. All major egg producers and many small ones - even those which claim to be free range and organic, use colouring additives in the feed they give their hens. This use is completely unnecessary in a true free range flock, as hens running on quality pasture and at low stocking densities will obtain enough carotenoids from the green feed in the paddock to maintain good yolk colour. The colour will vary – depending on the time of year and what each hen has been eating – but many egg producers want to con consumers by using additives to provide consistent, bright yolk colour. Many of those additives are synthetic - adding to the chemical cocktail mix in food. But even those which are claimed to be 'natural' are manufactured in factories – often in China. What the manufacturers mean by using the word 'natural' is that the additives may be derived from natural products but are processed and concentrated into a powder or liquid. Three of the most widely used egg yolk pigmenters are: Canthaxanin or Canthaxanthin which appears to be an unsafe additive. It can cause diarrhoea, nausea, stomach cramps, dry and itchy skin, hives, orange or red body secretions, and other side effects. Do not use canthaxanthin if you experience breathing problems; tightness in the chest; swelling of the mouth, tongue or throat; a skin rash or hives; you are pregnant or breast-feeding or you are allergic to vitamin A or carotenoids. Capsicum Allergic reactions to capsicum may occur. Stop eating eggs with capsicum-based colouring and seek emergency medical attention if you experience symptoms of a serious allergic reaction including difficulty breathing; closing of the throat; swelling of the lips, tongue, or face; or hives. Other less serious side effects have also been reported. Talk to your doctor, pharmacist, or health care provider if you experience upset stomach; heartburn; diarrhoea; migraine attacks or burning sensation in the mouth or throat. Use of Capsicum is not recommended if you are pregnant. If you are or will be breast-feeding while eating food containing Capsicum, check with your doctor or pharmacist to discuss the risks to your baby. Capsicum colourings can bring on anaphylactic shock. See details about which plants generate these problems on this site at the University of Maryland: http://www.umm.edu/altmed/articles/anaphylaxis-000008.htm Marigold Some people experience breathing problems, tightness in the chest, swelling of the mouth, tongue or throat. A skin rash or hives may occur. From the Auckland Allergy Clinic Article written: September 2001 Salicylate sensitivity is the body’s inability to handle more than a certain amount of salicylates at any one time. A salicylate sensitive person may have difficulty tolerating certain fruits or vegetables. What are salicylates? Salicylate is a natural chemical made by many plants. It is chemically related to aspirin, which is a derivative of salicylic acid. It is believed the plant uses it as protection from insects, and they are everywhere around us. Although natural salicylates are found in wholesome foods, some individuals have difficulty tolerating even small amounts of them. The reaction to a natural salicylate can be as severe as that to a synthetic additive if the person is highly sensitive. Some people are troubled by only a very few, but some are troubled by all of them. What is salicylate sensitivity? Some adults and children have a low level of tolerance to salicylates and may get symptoms that are dose-related. The tolerated amount varies from one person to another. All fresh meat, fish, shellfish, poultry, eggs, dairy products, cereals, bread are naturally low in salicylates Foods with very high Salicylate content include: Vegetables: Capsicum Hot Peppers Capsaicin is the active component of Capsicum. Pure capsaicin is a volatile, hydrophobic, colourless, odourless, crystalline to waxy compound.