FOOD INTOLERANCE: PLANT FOODS
Potato family, Solanaceae: potato (but not sweet potato), tomato, aubergine, sweet peppers (green, red and yellow peppers), paprika, chilli peppers, tobacco, cape gooseberry.
Bean and pea family, Leguminosae:
peas, haricot beans (kidney beans, whether white-, red-, brown- or black-skinned, also baked beans and flageolets), peanuts, soya beans, lentils, split peas, broad beans, butter beans, mung beans, lima beans, chickpeas, black-eyed peas, carob, runner beans, green beans, snap beans, string beans, mangetout peas. Different kinds of haricot beans and their green forms (snap beans, string beans and green beans, including those sold as a frozen vegetable) are all the same species and should be regarded as the same food. Peanuts belong to a separate tribe from other members of the family, and experience with patients who are allergic to peanut suggests that cross-reactivity with other legumes is generally low, but peanut-sensitive people may react to soya beans. Patients sensitive to soya beans are
likely to react to a wide range of legumes. Anyone with these sensitivities is usually advised to avoid peanut and soybean oils as well, but this may not be necessary – such oils contain no detectable protein, and tests with allergic individuals showed no reaction to the relevant oil. But there might be a reaction if someone were intolerant of a non-protein component.
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