SANTA FE, N.M. — You may think that you don’t have to worry about your food anymore, but if you have a food allergy, there is no easy way to know if you are allergic.
And even if you think you don, the Food and Drug Administration (FDA) has not issued a blanket statement on how to prepare foods that are not labeled.
That’s because it is not clear whether you can be certain of your food being safe if you do not know it’s safe.
It also may not be possible to know how safe it is to eat a food without knowing its ingredients.
“The FDA is a global agency, so they are not always aware of what the best way is to prepare food, and what to do to minimize risk,” said Dr. Josephine Noyes, a professor of food allergy and food science at New Mexico State University.
“We need to have a national strategy to prevent food allergy outbreaks.”
What can you do if you don´t know whether your food is safe?
Noys said there are two types of food allergies.
One is a type of food that is triggered by an allergic reaction to a particular food or by the foods of another group.
For example, you might have a reaction to milk that is made from cow’s milk.
In this case, the food you are eating is not safe, but your food would be safe if it contained cow’s blood.
If you have milk allergy, the FDA says that you should eat milk only from a cow’s calf or from a calf you have raised.
Noyes said the other type of allergy is triggered when the body makes antibodies to a specific protein in the food.
This type of allergic reaction occurs when food molecules from the food react with certain proteins in the body, causing the body to produce an immune response that helps fight the bacteria.
This is called cross-reactivity.
This is a common problem, especially for people who are not allergic to certain proteins.
“You have to know that your food may be safe, that you may be allergic, and that you need to be careful about whether you eat that food or not,” Noyess said.
To determine if your food contains cross-relatives, she said you should look at the type of protein in your food and whether that protein is the same type of antibody that makes your food allergic.
If the protein is not the same, the person should not eat that protein, even if it is safe.
Noya said it is important to be aware of the ingredients you use and the amount of the ingredient that you eat.
She said if you want to be sure that your recipe is safe, you needn’t eat all the ingredients, but only the portion that you think is safe for you.
“When you don`t know what the ingredients are, the best thing to do is to ask people you trust if they have used a food from a group of ingredients and see if that food contains the same ingredients,” she said.
Nury said that if you know that you are food intolerant, there are things you can do to help minimize your risk of food poisoning.
“If you have symptoms, you should take action,” she added.
“If you do have symptoms that may indicate food intolerance, you can tell your doctor about them and if possible get tested for cross-allergic antibodies,” she explained.
If tests show that you have cross-reactivity, Noya recommends avoiding certain foods and starting a new diet plan.