Eating food and indulging in our cravings is a simple joy in life. It’s one of the few things we share across cultures all over the world – and this is exemplified by the fact that no matter where we are, we can enjoy many different cuisines our hearts desire.
But to some, sampling a taste from different dishes from different parts of the world may not always be easy, especially when the matter of food allergies presents an obstacle to the true enjoyment of cravings.
However, food allergies don’t have to be the end of the world as far as enjoying food and cravings are concerned. To commemorate Food Allergy Awareness Week, starting from 14 May to 20 May, let’s turn our attention to the top 5 most common food allergies.
Unsurprisingly, at the top of our list is cow’s milk. Lactose intolerance in an individual happens when the body is unable to make an enzyme called lactase, which aids in the digestion of lactose. Lactose intolerance can start at any age and can also be caused by conditions like IBS (irritable bowel syndrome), coeliac disease, and other bowel infections. 
If you want to enjoy the taste of milk without the indigestion, the rise of non-lactose milks has got you covered, including one of our very own: Borges nut drinks!
Our delicious nut drink is ideal for people with lactose intolerance or those suffering from coeliac disease. Since it’s naturally made with only high-quality almonds, the goodness of this alternative drink is evident in every glass. Experience the goodness of this 100% plant-based milk and its benefits in omega-3 fatty acids, folic acid and magnesium!
Try this recipe of instant air fryer peanut butter choco chip baked oats! 
Simply combine the following ingredients into a blender: 1 banana, ½ cup rolled oats, ½ cup Borges Almond Nut Drink, 2 tablespoons of peanut butter powder, 2 tablespoons of protein powder, 1 tablespoon of ground flax, and mini chocolate chips. Once blitzed, transfer them to a heat-safe container and pop into the air fryer set to 325°F (about 162°C) for 10-15 minutes. And voila!
Though this allergy occurs in 68% of children, it does eventually go away by the time they’re 16 years or older. The reason for this allergy is the differing proteins between egg whites and egg yolks, with most allergens being found in egg whites. When these incompatible proteins are ingested, it can cause any possible symptoms from a simple upset stomach to even – though rarely – anaphylaxis.
Interestingly, egg allergies can be circumvented, for instance, by heating the eggs, as this can change the shape of the allergy-causing proteins, which means you can prevent your body from seeing these proteins as harmful. 
This allergy from nuts and seeds mainly from trees is a very common food allergy as well, affecting some 3% of people worldwide. Some of the most common tree nut allergens include brazil nuts, cashews, pine nuts, macadamia nuts, among many others. 
It’s also an allergy that requires careful attention, for people with a tree nut allergy can also be allergic to food products made with nuts, such as nut butters and oils. In general, people with tree nut allergies are advised to stay away from any nuts altogether, given the fact that tree nut allergies are responsible for 50% of anaphylaxis-related deaths. 
Different from tree nut allergies in the sense that peanuts themselves are considered legumes, a peanut allergy is said to be genetic. However, though studies found a strong link between genes and the peanut allergy, it is not the full story – some studies suggest environmental and dietary factors also play a role in developing this allergy. 
Still, in a similar fashion to egg allergies, it’s found that peanut allergies seem to get resolved in 15-22% of children as they become teenagers.  Interestingly, tests are being done to try and provide new treatments for children with peanut allergies, like, for instance, exposing patients to small amounts of peanuts or peanut allergens under strict medical supervision through the process of desensitisation.  
For a cooking oil that’s safe to ingest for anyone with either a tree nut or peanut allergy, our Borges Extra Virgin Olive Oil is the way to go! Try this simple marinated green beans recipe  to really see why our Borges Extra Virgin Olive Oil is easily the star of the show.
- 2 pounds trimmed fresh green beans
- 1/3 cup Borges Extra Virgin Olive Oil
- 3 tablespoons red wine vinegar
- 4 cloves of garlic, minced
- 1 tablespoon Dijon mustard
- 2 & ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, cut in half
- ¼ cup grated parmesan cheese
- Place green beans in a large stock pot. Cover the green beans with 2 inches of water above the beans. Place the pot over the stove on high heat and bring to a boil. Once at a boil, lower the heat to medium and let simmer for 5 minutes. Strain and set aside.
- In a large bowl, whisk together the olive oil, vinegar, garlic, Dijon, salt and pepper. Add the warm green beans and onion, toss to coat. Cover with plastic wrap and place in the fridge to chill for 4 hours or longer if you can.
- Before serving add the tomatoes and cheese, toss to combine, and serve immediately.
Allergies take on many forms, but only in shellfish allergies has it been found that even the vapours produced from cooking shellfish can trigger an allergic reaction,  which makes this somehow even more dangerous than those with the tree nut or peanut allergy.
Studies have shown that the most common trigger of a seafood allergy is a protein called tropomyosin, which can be found in shrimp, prawns, crayfish, lobsters, squid and scallops. Unlike, an egg allergy though, shellfish allergies are not likely to get resolved over time, so anyone who suffers from this allergy will likely have to exclude all shellfish from their diet for their safety.