Gentowa

Food of vegetable origin

Cereals
Common cereal seeds are well known allergens. In addition to the sugar, they consist
of proteins, which are most responsible for the allergic reaction. Barley, wheat, rye, corn, rice,
oat and millet are counted here. The reaction by which the human body is allergic to proteins
of barley, wheat and rye – gluten and gliadin should be distinguished from the classical
allergic reactions. This disease is caused by innate metabolism anomaly.
Barley is often planted cereal for it is not only a component of the food chain, but also a
cereal the liquors are made of. The patients allergic to barley products and often to liquors
cross-react to ray and wheat. Be careful with the beer.

Malt, mostly made of barley, is a number of germinated, dried, and ground cereal grains. At
this process it comes to changes. Many sugars and proteins of the original cereals are
denaturalised. In addition to the production of beer and whisky, the malt is being used also as
an adjunct to cereals (flakes) and filling of different cakes.
Buckwheat does not belong to the true cereals. In Europe it belongs to often used foodstuff.
It is used in the pancake filling and other pasta (spaghetti, macaroni) and is part of many baby
food products. In Japan the buckwheat belongs to major allergens – it is often used in the
noodles.
Corn comes from America, from which it spread to the whole world. It is used in a range of
foodstuff products from corn flour, but also boiled – independently, or in salads. It is often a
component of the baby food products. The corn flour fills many foodstuff products. Whiskey
of the bourbon type (USA) is made of corn flour.

Millet is used in Europe not so often. It is used especially in Asia. For example in India it is
consumed more frequent than the wheat in European countries. Since it cross-reacts only rare
with other cereals, this type of cereal can be used as a substitution to patients who are allergic
to wheat or rice.

Oat belongs in the last decades to frequently used foodstuff – especially as an advantageous
fibrous food adjunct for example in the form of flakes typically prepared for the breakfast.
It is used in soups, sauces, yogurts and different types of foodstuff.

Rice is a basic food component of more than half of the human population. It comprises 20%
of all calories consumed per day in the world. The rice flour is used as a starchy filling in the
range of food products. Fortunately it does not belong to often food allergens.