ALLERGIES ON THE RISE

Celebrity chef Sarab Kapoor has observed a steady rise in demand for recipes that cater to specific allergy-related dietary restrictions. Wheat and dairy are the most frequently ‘forbidden’ ingredients among her cooking students. 

While some of Sarab’s students avoid wheat and dairy due to allergies, others simply elect to eliminate them from their diets for reasons ranging from a reported feeling of mild bloating after consumption, to weight management.

SWAP THIS FOR THAT…

When it comes to substituting ingredients to avoid allergy triggers, Sarab recommends looking at the function of each ingredient in the recipe at hand.

“From a cook's point of view rather than a nutritional point of view, ingredients serve one of a number of functions – to bind, to add taste, to add leavening, to add texture, to add moisture and so on. If you can’t use a particular one because of a guest’s dietary restrictions, simply replace it with one that serves the same function,” advised Sarab.

SWITCHEROO FOODS

In general, Sarab suggests the following replacements for common allergens. However, Sarab cautions against simply substituting ingredients without looking at the context of the entire dish.

SEPARATE UTENSILS, PLEASE

Sarab emphasised the need for meticulous kitchen hygiene and careful cleaning of utensils that have come into contact with allergy-triggering foods. 

In extreme cases, contact with a utensil that has traces of the allergen can cause serious and even fatal reactions. For example, a knife that has been used to spread peanut butter and is then only cursorily wiped before being used to butter the bread in a sandwich could trigger a violent reaction in a person with a groundnut allergy. Hence, it is wise to purchase a separate cutting board, knives and plates for the exclusive use of your family’s allergy sufferers.

Sarab also suggests that if you’re cooking an allergen-free meal and a regular meal at the same time, it is advisable to cook the allergen-free meal first. You should then serve it immediately or keep it well covered so that it is not accidentally splattered by allergens. 

NO SACRIFICE AT ALL

Sarab urges cooks not to feel confined by cooking for allergy sufferers, but to feel inspired and challenged in a good way. 

“With all the thousands of ingredients in the world, it’s not a huge hindrance to eliminate one or two or even four or five,” said Sarab. “When you love somebody, it’s only natural that you want to feed them healthy, tasty food that does not trigger allergic symptoms. As I like to say – love will find a way.” 

With those loving intentions in mind, you can always make your way to the Wellness4Life section of your local Cold Storage supermarket. The shelves are stocked with countless allergy-friendly ingredient substitutes that taste as good as ‘the real thing’ and better.

With thanks to our contributor:

Sarab Kapoor

Celebrity Chef