The terms “allergy” and “intolerance” sound similar and most people would say that they are synonymous; however, this is a common misconception. Food allergies and intolerances exhibit clear differences and require different types of treatment.
     A food allergy is defined as a chronic condition in which exposure to a food triggers a damaging immune response. This response, called an allergic reaction, occurs because the immune system identifies these proteins as invaders in the body. The immune system overproduces antibodies called Immunoglobulin E (IgE) to attack the proteins, causing an allergic reaction. Food allergies can cause serious reactions by consuming or inhaling microscopic amounts of the offending food. Signs of an allergic reaction include hives, a swollen throat, and itching or tingling of the lips. Anaphylaxis is a serious allergic reaction that, if not treated immediately, can be fatal.
     In contrast, food intolerances are often less damaging because they involve the digestive system. In some cases, one is able to eat small amounts of the offending food without harmful effects. He or she may also be able to prevent an adverse reaction. For example, having a dairy allergy is sometimes confused with being lactose intolerant. Those who are lactose intolerant are able to drink lactose-free milk or take lactase enzyme pills to aid digestion. A food intolerance might make you feel uncomfortable or cause indigestion, but a food allergy has the potential to be life-threatening.
     Both food intolerances and allergies can cause nausea, stomach pains, excessive gas, and fatigue. This is why you should be aware of the effects that food has on your body. It is important to get tested for food allergies if you suspect a food is causing you harm. It is important to distinguish between food allergies and food intolerances in order to maintain good health and stay safe.

By Samhitha Mupharaphu

In honor of Nourish America's first gluten-free food drive, I felt that it would be appropriate to share an amazing gluten-free dessert recipe as our first blog post. This chocolate chip cookie recipe is perfect for those who are gluten, dairy, and egg-free. It's vegan, beginner-friendly, kid-approved, and delicious. This is the perfect chocolate chip cookie recipe to impress your family with this season.

Gluten-Free and Vegan-Friendly
Makes 12 servings

Ingredients:

• 1 1/2 cups of Bob's Red Mill Whole Grain Brown Rice Flour
• 1/2 cup of dairy-free chocolate chips
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/3 cup light brown sugar
• 1/4 cup aquafaba (liquid in a can of chickpeas)
• 3 tbsp olive oil
• 1/2 tsp vanilla extract
• 1 1/2 tbsp vegan butter

Instructions:

1. Stir the brown rice flour, chocolate chips, baking powder, salt and sugar together in a medium mixing bowl
2. In a separate bowl, whisk the aquafaba until fluffy and light. You can do this with a whisk or use a hand mixer
3. Add the aquafaba, vanilla, olive oil, vegan butter to the dry ingredients. Make sure to stir after every addition. Start kneading the cookie dough with your hands
4. Cover and chill the cookie dough for at least an hour in the fridge
5. Preheat oven to 375 degrees F. Roll out dough in 1 1/2 inch spheres and space them out evenly on parchment paper. Press them down to your desired thickness
6. Bake for 10-12 minutes, checking at the end to make sure that the edges do not burn. Let the cookies cool for 5-10 minutes afterwards (they'll be very delicate when hot).
   
7. Enjoy!