What to Eat and Why 2 Houston Goudiss on Food Allergy
Houston Goudiss explains the causes of food allergy noting that 30 to 60 percent may be affected. Allergic reactions range from hives to migraines and asthma as proteins from foods trigger abnormal responses. Heredity and different foods like milk wheat eggs and fish commonly provoke reactions.
MENTIONED IN THIS ARTICLE
Houston Goudiss
Foods That Often Cause Trouble Postcard Request
A short note urges readers to send a postcard with their request to C. Houstom Goupiss at 6 East 39th Street New York City. The fragment signals a promotional or reader outreach item from a historic newspaper page.
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East 30Th St
New York City
C. Houstom Goupiss
East 39Th Street
Discovering the Offenders in Allergy Management
The article outlines two methods to identify allergy triggers. Patients can log foods and symptoms or systematically eliminate items, or have a doctor perform simple skin tests with small scratches and food proteins. Positive reactions show swelling and flaring that fade after a few hours without pain.
Foods Once Offending Are Found Must Be Eliminated
The passage explains removing offending foods either permanently or until desensitization occurs. It notes that rare foods like lobster or clams pose little issue, but reactions to milk eggs or wheat create tough decisions for the homemaker.
Managing Food Sensitivity With Substitutes And Caution
The article explains avoiding offending foods such as milk or wheat and lists suitable substitutes like dried milk alternatives and gluten free options. It cautions against hasty allergy conclusions and notes a possible later intellectual benefit for those in the allergy group, while urging empathy for affected individuals.
Reader letters defend vegetables and vitamins
Questions answered defend onions and lettuce from narcotic myths. Mrs A M notes they are fine vegetables. R F adds vitamins A C and D are needed for healthy teeth.
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