![]() "Immunoblot analysis of IgE-binding antigens in spices." International Archives of Allergy and Immunology 86.1 (1988): 117-120. Your second question addressed a one month antihistamine therapy for acquired food allergy and I am not aware of such a treatment approach. Whether the allergen is ginger or another ingredient should be considered. However, the symptoms are highly suggestive and in light of the complex mixtures of substances I suspect there is an allergen responsible. Allergy does require documentation of an immunologic response, which in your case we have not established. In summary, allergy can occur with negative skin and in vitro tests due to multiple mechanisms of immunologic response and difficulties in obtaining the most appropriate testing reagent. I believe this treatment approach may place your patient at significant risk. I would be very skeptical that this would have any value as antihistamine therapy does not usually prevent systemic IgE mediated reactions as mast cells release many factors other than histamine. I am not sure if you are referring to antihistamine therapy to suppress symptoms to allow ingestion and the development of tolerance. I am not aware of a “one month antihistamine treatment” for such allergy. Spices do show some cross reactivity (see abstracts and references below) but the clinical significance of these findings are difficult to confirm as allergy to spices is rare.Ĭertainly testing does not have a 100% negative predictive value as foods are modified by digestion and I do not know if you tested with fresh or processed ginger. I would try to obtain the exact components of the ginger juice and the curry to which he reacted to see if you could identify a common agent. The combination of reactions to two complex mixtures would make me suspicious of a common ingredient. Curry, which includes curry powder or spice, is also a complex mixture of ingredients with great variability (see Ask The Expert question from archives). If his in vitro IgE and prick skin test to ginger is negative, I would be concerned that another ingredient is responsible for his acute symptoms, especially since he is also having symptoms with curry. ![]() It would be helpful to know the specific ingredients in the “ginger” juice your patient was drinking. Once cool, can be stored in an airtight container for up to 2 weeks.Ginger juice is a term used for a variety of drinks that contain multiple ingredients in addition to ginger. Transfer the ginger to the cooling rack and spread apart to keep them from sticking. Cook on medium heat, stirring frequently, until the sugar is dried and is beginning to recrystallize. Add the ginger and cook for 35 - 40 minutes, until tender.ĭrain, reserving 1/2 cup of the cooking water.Īdd the cooking water back to the pot, with the sugar and ginger. Spray the rack with non-stick spray, and set aside.īring the water to a simmer in a saucepan. Line a half sheet pan with parchment paper, and place a cooling rack on top of it. Press down on them lightly with your palm, flattening slightly.īake for 12 to 14 minutes, turning the tray halfway through. Dredge them in the granulated sugar, then the powdered sugar, and arrange them 3" apart on a sheet tray lined with parchment. Remove the cookie batter from the refrigerator and scoop into golf ball sized balls. Set out two small bowls, one with granulated sugar, and one with powdered sugar. Cover in plastic and refrigerate for an hour, until completely chilled. Scrape down the bowl one more time and transfer the batter to a clean bowl. Add to the stand mixer and beat on medium until fully mixed. ![]() In a separate bowl, sift together the Hungry Harry's All Purpose Flour Blend, baking powder, baking soda, salt, ground ginger, and cinnamon. ![]() Beat slowly until mixed in and scrape the bowl down again. Scrape the bowl down with a rubber spatula, and add the molasses and egg or egg replacers. Transfer the ginger/sugar puree to a stand mixer and slowly beat in the melted butter replacer. ![]() It's okay if there are small pieces remaining. In a food processor, puree the ginger with the granulated sugar and brown sugar until you get a paste. ![]()
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