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Allergicdiseasesaffecteverycountry intheworld. Accordingto European statistics, 1% of theadultpopulationsuffersfromfoodallergies, while 4-6% of childrenhavefoodallergies. The prevalence of foodallergies and the main allergensvarywithage. Egg and milk protein allergiesarerelativelycommon in children, with a prevalence of 2.25% forcow'smilkallergies and 2.6% foreggallergies. The goodnews is thateggallergy, wheatallergy (which is notthesameasglutensensitivity) orevenmilk protein allergy, developed in earlychildhood, can be outgrownby a certainage. However, an allergen-free diet, in manycases, should be maintainedthroughout life.
We must alsodistinguishbetweenfoodallergy and foodintolerance. While in thecase of foodallergy, theallergen ingested causesvery serious and, in severecases, life-threateningsymptoms, in thecase of foodintolerance, contactwiththesubstancecausingthesensitivity most oftencausesonlybloating, diarrhoeaorabdominaldiscomfort.
Youcanreadmoreaboutfoodallergiesonthis website: Allergy UK | National Charity
Some of ourstudentsarealsosensitivetomilk protein, lactose and gluten, butsomecannoteateggsorsoya.
The dietarykitchen is in a separateroom in ourkitchen, wherethesemealscan be prepared in a differentspace, thusavoidingcross-contamination, especiallywithgluten. Thesemealsarepreparedby a qualifieddietetic chef whoworkswithgreatcare and expertise.
The kidslovethedietfoodmade here, sowe'd like tosharea dairy-free and gluten-free recipe thatwasa big hit last week.
ChickenwithVeganCheeseSauce
Servings: 4
Ingredients:
600 gChickenbreast
1 l VeganCream
250gVeganCheese
Salt
Pepper
Sweet Paprika PowderorSmoked Paprika
Garlic
Seasonthechickenwithsalt, pepper, and paprika powder, add thegarlicand pre-bakeat 140°C for 25 minutes.
Meanwhile, gratethevegancheese.
Whenremovedfromtheoven, mix thepre-cookingjuiceswiththevegetablecream, add thegratedvegancheese and returntotheovenfor 10-15 minutes.
Youcanserveitwithgluten-free pasta, orwithdairy-free mashedpotato.