The European Union has identified 14 main allergenic foods, including celery and celeriac. These two vegetables are known to enhance the taste of many dishes such as soups, but they can also be hidden in various foods marketed in France, Germany, and Switzerland. Recent years have seen a rise in sesame allergies globally, with sesame seeds being present not only in foods like tahini and halva but also in rolls, crackers, hummus, and used in sesame oil in Asian cuisine.
Soy is another common allergen in Europe, following milk, eggs, and nuts. It can be found in its natural form as soybeans or red beans and is used in various vegan foods derived from fermented soybeans like soy milk, tofu, and soy sauce. However, some people may be sensitive to sulfites, chemical additives used to preserve food and beverages. They are commonly found in foods that may turn brown in color such as dried apricots, low-quality meats, lemon juice and red wine can trigger allergic reactions due to the histamine they contain.
Mustard is a popular spread among the French population but it’s also a common allergen among them. Allergies to mustard can sometimes go unrecognized because it’s not only found
