Take a look at some of the frequently asked questions about the low-pseudoallergen diet, answered by our expert Josefine Grünhagen. Including the effects of pre-cooking meals and the use of raising agents in bread and eggs in cakes.
Q. Which baking agents, low in pseudoallergens, are allowed to be included in bread?
A. Bread is allowed to contain baker's yeast or sourdough as a raising agent. Baker's yeast is not rich in histamine.
Q. How do I bake a low-pseudoallergen cake?
A. Choose recipes which contain alternatives to eggs. For example, yeast dough. An alternative could be biscuits that include only butter, sugar, flour and oat flakes.
Q. Fruits are not allowed during the low-pseudoallergen diet; but is jam permitted?
A. Jam is not permitted, so use honey as a sweet spread alternative.
Q. Is it possible that a deficiency of vitamins or mineral nutrients will occur during a 4 week low-pseudoallergen diet?
A. If plenty of raw and cooked vegetables are eaten daily and dairy products, meat and whole-grain products are eaten regularly, there will be no deficiency of vitamins or mineral nutrients.
Q. Can I pre-cook my meals and then reheat them?
A. Meat should be directly consumed after preparing it. Otherwise it will become richer in histamine when reheating. Potatoes, pasta, rice and allowed vegetables (see table) can be reheated.
She completed her training as a dietitian at Charité - Universitätsmedizin Berlin and is an allergological certified dietary specialist.
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Josefine Grünhagen discusses the use of low-pseudoallergen diets in relation to patients with chronic spontaneous urticaria symptoms.
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