Vegan for Life (14 page)

There is no treatment for food allergies; if you have them, the only solution is to avoid all foods that cause reactions. Vegans who have multiple allergies face some challenges, but once you understand what you can and can’t eat, and begin to explore alternatives, you may find that planning healthy and satisfying meals is easier than you think.

For people with the most common plant-food allergies—nuts, peanuts, soy, and wheat—there are plenty of foods to enjoy on the menu, such as quinoa, oats, rice, potatoes, millet, corn tortillas, certain types of Asian noodles, sunflower seeds, tahini, beans, vegetables, and fruits. Most people with allergies to tree nuts can safely eat coconuts.

People with allergies should carefully read labels, of course, since soy, wheat, and nuts can turn up where you might not expect to find them. Food labels include a list of common allergens at the end of the ingredient list.

Although it’s easy to be vegan without shopping outside of conventional supermarkets, people with allergies may want to explore natural foods stores and Asian groceries as a way of expanding their choices.
Be sure to look at the online stores listed in the resource section of this book—they have great specialty items for people with allergies.

The following is one example of a vegan menu for someone with allergies to soy, tree nuts, peanuts, and wheat.

Food intolerances are different from allergies. Allergic reactions involve the immune system and are usually an all-or-nothing proposition. Even tiny amounts of the offending food can cause a problem. Food intolerances can be dose-related, meaning that the offending food can be consumed in small quantities. Intolerances are the result of different factors, such as decreased production of a particular enzyme, and they often cause digestive problems. The most common by
far is lactose intolerance—a decreased ability to digest the sugar in milk. Fortunately, vegans don’t have to worry about this.

New vegans who aren’t used to eating legumes and high-fiber foods may experience another type of intolerance that results from increased gas production and intestinal discomfort.

It’s hard to convince people that gas is good for them, but it may very well be true! The sugars in beans can’t be digested by human enzymes, so they travel intact to the colon, where friendly bacteria reside. These bacteria break down the sugars, producing gas in the process. Eating more of these sugars in beans actually promotes the growth of these bacteria, and that’s a good thing, since they contribute to an environment in the colon that lowers the risk for cancer.

Healthy or not, gas can be uncomfortable, not to mention embarrassing. Over time, however, you’re likely to find that you adjust to bean consumption and feel much less gas-y. Exercise, such as a walk after dinner, may help. In the meantime, there are two options:

Emphasize less gas-y beans in your diet. Lentils and split peas tend to produce less gas.

Rinse beans several times during soaking. First, place beans and soaking water in a large pot and bring the water to a boil. Boil for two minutes. Drain the beans and add fresh water. Soak the beans in the refrigerator for six hours. Drain and add fresh water for cooking.