<\/p>\n\n\t\t \n\t\t
Why allergy sufferers should take extra precautions<\/h2>\n
Imagine a situation: Power cut, empty supermarket shelves, restricted supply chains. Your neighbor can improvise, reaching for canned soup or ready-made bread. But you? A small amount of the wrong food can be enough to trigger severe symptoms - in the worst case without the possibility of getting medical help quickly.<\/p>\n
That makes all the difference: allergy sufferers can't \u201ejust take what's there\u201c. For them, stockpiling is not just a question of convenience, but a question of safety.<\/p>\n
The biggest challenges for allergy sufferers<\/h2>\n\n- Limited selection<\/strong>Many long-life products contain gluten, milk components, nuts or soy.<\/li>\n
- Hidden ingredients<\/strong>Canned or ready-made products often harbor risks because the lists of ingredients are long and complicated.<\/li>\n
- Medication<\/strong>These must also be taken into account - an antihistamine is just as important as a bag of rice in an emergency.<\/li>\n
- Rotation of stocks<\/strong>Special products sometimes have shorter shelf lives and require good planning.<\/li>\n<\/ol>\n
Basic principles of stockpiling for allergy sufferers<\/h2>\n
If you want to take precautions against allergies, you need a mixture of knowledge, discipline and creativity.<\/p>\n
1. know your safe foods<\/h3>\n
Every allergy sufferer has their own \u201egreen list\u201c - products that can be consumed without hesitation. This list should form the basis of your stock.<\/p>\n
2. focus on simplicity<\/h3>\n
The less processed a food is, the lower the risk of hidden allergens. Rice, pulses and pure spices are usually safer than complex ready-made products.<\/p>\n
3. think in building blocks<\/h3>\n\n- Carbohydrates<\/strong>Gluten-free pasta, rice, potato flakes.<\/li>\n
- Proteins<\/strong>Lentils, chickpeas, canned meat or fish (without additives, if tolerated).<\/li>\n
- Fats<\/strong>Vegetable oils, coconut milk, seeds (depending on allergy).<\/li>\n
- Vitamins & minerals<\/strong>Dried fruit, canned vegetables, multivitamin supplements as a backup.<\/li>\n<\/ul>\n
<\/p>\n
![\"Nutrition](\"https:\/\/prepp.net\/wp-content\/uploads\/Ernaehrung-bei-Allergien.webp\")
<\/p>\n
<\/p>\n
List: Examples of allergy-friendly supplies<\/h2>\n\n- Rice, quinoa, millet<\/li>\n
- Gluten-free pasta or corn semolina (polenta)<\/li>\n
- Lentils, beans, chickpeas (dried or canned)<\/li>\n
- Canned fruit and vegetables without additives<\/li>\n
- Pure rolled oats (declared gluten-free)<\/li>\n
- Vegetable oils (olive oil, rapeseed oil, coconut oil)<\/li>\n
- Dried fruit (unsulphured)<\/li>\n
- Rice or almond milk in UHT packaging (if tolerated)<\/li>\n
- Sugar, honey or maple syrup<\/li>\n
- Salt and spices (without mixtures to avoid contamination)<\/li>\n<\/ul>\n
Table: Keep an eye on shelf life<\/h2>\n
\n\n\nFood<\/strong><\/td>\nShelf life (unopened)<\/strong><\/td>\nInformation for allergy sufferers<\/strong><\/td>\n<\/tr>\n<\/thead>\n\n\nRice<\/td>\n 2-5 years<\/td>\n Simple, versatile, gluten-free<\/td>\n<\/tr>\n \nLentils\/beans (dry)<\/td>\n 2-3 years<\/td>\n Change the water when soaking<\/td>\n<\/tr>\n \nGluten-free pasta<\/td>\n 1-2 years<\/td>\n Pay attention to production instructions<\/td>\n<\/tr>\n \nVegetable oils<\/td>\n 1-2 years<\/td>\n Store in a cool and dark place<\/td>\n<\/tr>\n \nDried fruit<\/td>\n 6-12 months<\/td>\n Pay attention to sulfurization<\/td>\n<\/tr>\n \nPlant milk (UHT)<\/td>\n 6-12 months<\/td>\n Check compatibility<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nDon't forget medication and hygiene<\/h2>\n
A supply for allergy sufferers does not only include food. It is just as important:<\/p>\n
\n- Antihistamines<\/strong>Tablets, drops or juice for children.<\/li>\n
- Adrenaline autoinjector<\/strong> (for severe allergies): always have several in stock, check shelf life.<\/li>\n
- Skin care<\/strong>Allergy-prone skin often reacts more sensitively. Be sure to store creams that have proven effective.<\/li>\n
- Spare dishes or utensils<\/strong>to avoid cross-contamination.<\/li>\n<\/ul>\n
<\/p>\n
Practical tips for everyday life<\/h2>\n\n- Rotation with a system<\/strong>: Use up and replace everything that is stored regularly in everyday life.<\/li>\n
- Always read labels<\/strong>: Manufacturers change recipes - even well-known products can suddenly become risky.<\/li>\n
- Own \u201esecure shelf\u201c<\/strong>Store food separately to prevent mixing with allergen-containing foods.<\/li>\n
- Develop plan B<\/strong>What to do if a staple food is out of stock after all? Test alternatives beforehand.<\/li>\n<\/ol>\n
Improvisation in an emergency<\/h2>\n
Imagine that some of your supplies have been used up or have become unusable. What should you do?<\/p>\n
\n- Gluten-free baking<\/strong>Corn flour, rice flour or chestnut flour can be used to make simple breads or flatbreads.<\/li>\n
- Milk substitute<\/strong>Rice or oats (if tolerated) can be boiled with water and pureed.<\/li>\n
- Protein substitute<\/strong>Lentils or chickpeas can be prepared in a variety of ways - from stews to patties.<\/li>\n<\/ul>\n
Common mistakes when stocking up for allergy sufferers<\/h2>\n\n- Blindly buying more<\/strong>Just because something is durable does not mean that it is safe.<\/li>\n
- Overfocus on specialty products<\/strong>Expensive \u201eallergy foods\u201c are nice, but basic foods are often easier and more reliable.<\/li>\n
- Forgotten medication<\/strong>A full cupboard is of little use if the antihistamine is missing in an emergency.<\/li>\n
- No tests in everyday life<\/strong>Supplies should be tried out beforehand in everyday life - nothing is worse than having to rely on something incompatible in an emergency.<\/li>\n<\/ol>\n
<\/p>\n
![\"Medication](\"https:\/\/prepp.net\/wp-content\/uploads\/Medikamente-Allergiker.webp\")
<\/p>\n
<\/p>\n
Personal experience<\/h2>\n
A friend of mine lives with coeliac disease. During the first corona lockdown, the gluten-free products in the supermarkets were completely sold out at times. She was lucky: her store cupboard was well stocked. But the very idea of not having safe food made her nervous. She later said: \u201eFor the first time, I really understood what preparedness means to me. It's not a luxury, it's survival.\u201c<\/p>\n
Psychological component<\/h2>\n
For allergy sufferers, a well-planned stockpile is doubly valuable. It not only prevents physical reactions, but also the constant stress of uncertainty. Good to know: I have enough, and everything here is safe for me or my child<\/em>, acts like a protective shield against fear.<\/p>\nSmall checklist for allergy sufferers<\/h2>\n
Basic principles of stockpiling for allergy sufferers<\/h2>\n
If you want to take precautions against allergies, you need a mixture of knowledge, discipline and creativity.<\/p>\n
1. know your safe foods<\/h3>\n
Every allergy sufferer has their own \u201egreen list\u201c - products that can be consumed without hesitation. This list should form the basis of your stock.<\/p>\n
2. focus on simplicity<\/h3>\n
The less processed a food is, the lower the risk of hidden allergens. Rice, pulses and pure spices are usually safer than complex ready-made products.<\/p>\n
3. think in building blocks<\/h3>\n\n- Carbohydrates<\/strong>Gluten-free pasta, rice, potato flakes.<\/li>\n
- Proteins<\/strong>Lentils, chickpeas, canned meat or fish (without additives, if tolerated).<\/li>\n
- Fats<\/strong>Vegetable oils, coconut milk, seeds (depending on allergy).<\/li>\n
- Vitamins & minerals<\/strong>Dried fruit, canned vegetables, multivitamin supplements as a backup.<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
<\/p>\n
List: Examples of allergy-friendly supplies<\/h2>\n\n- Rice, quinoa, millet<\/li>\n
- Gluten-free pasta or corn semolina (polenta)<\/li>\n
- Lentils, beans, chickpeas (dried or canned)<\/li>\n
- Canned fruit and vegetables without additives<\/li>\n
- Pure rolled oats (declared gluten-free)<\/li>\n
- Vegetable oils (olive oil, rapeseed oil, coconut oil)<\/li>\n
- Dried fruit (unsulphured)<\/li>\n
- Rice or almond milk in UHT packaging (if tolerated)<\/li>\n
- Sugar, honey or maple syrup<\/li>\n
- Salt and spices (without mixtures to avoid contamination)<\/li>\n<\/ul>\n
Table: Keep an eye on shelf life<\/h2>\n
\n\n\nFood<\/strong><\/td>\nShelf life (unopened)<\/strong><\/td>\nInformation for allergy sufferers<\/strong><\/td>\n<\/tr>\n<\/thead>\n\n\nRice<\/td>\n 2-5 years<\/td>\n Simple, versatile, gluten-free<\/td>\n<\/tr>\n \nLentils\/beans (dry)<\/td>\n 2-3 years<\/td>\n Change the water when soaking<\/td>\n<\/tr>\n \nGluten-free pasta<\/td>\n 1-2 years<\/td>\n Pay attention to production instructions<\/td>\n<\/tr>\n \nVegetable oils<\/td>\n 1-2 years<\/td>\n Store in a cool and dark place<\/td>\n<\/tr>\n \nDried fruit<\/td>\n 6-12 months<\/td>\n Pay attention to sulfurization<\/td>\n<\/tr>\n \nPlant milk (UHT)<\/td>\n 6-12 months<\/td>\n Check compatibility<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nDon't forget medication and hygiene<\/h2>\n
A supply for allergy sufferers does not only include food. It is just as important:<\/p>\n
\n- Antihistamines<\/strong>Tablets, drops or juice for children.<\/li>\n
- Adrenaline autoinjector<\/strong> (for severe allergies): always have several in stock, check shelf life.<\/li>\n
- Skin care<\/strong>Allergy-prone skin often reacts more sensitively. Be sure to store creams that have proven effective.<\/li>\n
- Spare dishes or utensils<\/strong>to avoid cross-contamination.<\/li>\n<\/ul>\n
<\/p>\n
Practical tips for everyday life<\/h2>\n\n- Rotation with a system<\/strong>: Use up and replace everything that is stored regularly in everyday life.<\/li>\n
- Always read labels<\/strong>: Manufacturers change recipes - even well-known products can suddenly become risky.<\/li>\n
- Own \u201esecure shelf\u201c<\/strong>Store food separately to prevent mixing with allergen-containing foods.<\/li>\n
- Develop plan B<\/strong>What to do if a staple food is out of stock after all? Test alternatives beforehand.<\/li>\n<\/ol>\n
Improvisation in an emergency<\/h2>\n
Imagine that some of your supplies have been used up or have become unusable. What should you do?<\/p>\n
\n- Gluten-free baking<\/strong>Corn flour, rice flour or chestnut flour can be used to make simple breads or flatbreads.<\/li>\n
- Milk substitute<\/strong>Rice or oats (if tolerated) can be boiled with water and pureed.<\/li>\n
- Protein substitute<\/strong>Lentils or chickpeas can be prepared in a variety of ways - from stews to patties.<\/li>\n<\/ul>\n
Common mistakes when stocking up for allergy sufferers<\/h2>\n\n- Blindly buying more<\/strong>Just because something is durable does not mean that it is safe.<\/li>\n
- Overfocus on specialty products<\/strong>Expensive \u201eallergy foods\u201c are nice, but basic foods are often easier and more reliable.<\/li>\n
- Forgotten medication<\/strong>A full cupboard is of little use if the antihistamine is missing in an emergency.<\/li>\n
- No tests in everyday life<\/strong>Supplies should be tried out beforehand in everyday life - nothing is worse than having to rely on something incompatible in an emergency.<\/li>\n<\/ol>\n
<\/p>\n
<\/p>\n
<\/p>\n
Personal experience<\/h2>\n
A friend of mine lives with coeliac disease. During the first corona lockdown, the gluten-free products in the supermarkets were completely sold out at times. She was lucky: her store cupboard was well stocked. But the very idea of not having safe food made her nervous. She later said: \u201eFor the first time, I really understood what preparedness means to me. It's not a luxury, it's survival.\u201c<\/p>\n
Psychological component<\/h2>\n
For allergy sufferers, a well-planned stockpile is doubly valuable. It not only prevents physical reactions, but also the constant stress of uncertainty. Good to know: I have enough, and everything here is safe for me or my child<\/em>, acts like a protective shield against fear.<\/p>\nSmall checklist for allergy sufferers<\/h2>\n
<\/p>\n
<\/p>\n
<\/p>\n
List: Examples of allergy-friendly supplies<\/h2>\n\n- Rice, quinoa, millet<\/li>\n
- Gluten-free pasta or corn semolina (polenta)<\/li>\n
- Lentils, beans, chickpeas (dried or canned)<\/li>\n
- Canned fruit and vegetables without additives<\/li>\n
- Pure rolled oats (declared gluten-free)<\/li>\n
- Vegetable oils (olive oil, rapeseed oil, coconut oil)<\/li>\n
- Dried fruit (unsulphured)<\/li>\n
- Rice or almond milk in UHT packaging (if tolerated)<\/li>\n
- Sugar, honey or maple syrup<\/li>\n
- Salt and spices (without mixtures to avoid contamination)<\/li>\n<\/ul>\n
Table: Keep an eye on shelf life<\/h2>\n
\n\n\nFood<\/strong><\/td>\nShelf life (unopened)<\/strong><\/td>\nInformation for allergy sufferers<\/strong><\/td>\n<\/tr>\n<\/thead>\n\n\nRice<\/td>\n 2-5 years<\/td>\n Simple, versatile, gluten-free<\/td>\n<\/tr>\n \nLentils\/beans (dry)<\/td>\n 2-3 years<\/td>\n Change the water when soaking<\/td>\n<\/tr>\n \nGluten-free pasta<\/td>\n 1-2 years<\/td>\n Pay attention to production instructions<\/td>\n<\/tr>\n \nVegetable oils<\/td>\n 1-2 years<\/td>\n Store in a cool and dark place<\/td>\n<\/tr>\n \nDried fruit<\/td>\n 6-12 months<\/td>\n Pay attention to sulfurization<\/td>\n<\/tr>\n \nPlant milk (UHT)<\/td>\n 6-12 months<\/td>\n Check compatibility<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nDon't forget medication and hygiene<\/h2>\n
A supply for allergy sufferers does not only include food. It is just as important:<\/p>\n
\n- Antihistamines<\/strong>Tablets, drops or juice for children.<\/li>\n
- Adrenaline autoinjector<\/strong> (for severe allergies): always have several in stock, check shelf life.<\/li>\n
- Skin care<\/strong>Allergy-prone skin often reacts more sensitively. Be sure to store creams that have proven effective.<\/li>\n
- Spare dishes or utensils<\/strong>to avoid cross-contamination.<\/li>\n<\/ul>\n
<\/p>\n
Practical tips for everyday life<\/h2>\n\n- Rotation with a system<\/strong>: Use up and replace everything that is stored regularly in everyday life.<\/li>\n
- Always read labels<\/strong>: Manufacturers change recipes - even well-known products can suddenly become risky.<\/li>\n
- Own \u201esecure shelf\u201c<\/strong>Store food separately to prevent mixing with allergen-containing foods.<\/li>\n
- Develop plan B<\/strong>What to do if a staple food is out of stock after all? Test alternatives beforehand.<\/li>\n<\/ol>\n
Improvisation in an emergency<\/h2>\n
Imagine that some of your supplies have been used up or have become unusable. What should you do?<\/p>\n
\n- Gluten-free baking<\/strong>Corn flour, rice flour or chestnut flour can be used to make simple breads or flatbreads.<\/li>\n
- Milk substitute<\/strong>Rice or oats (if tolerated) can be boiled with water and pureed.<\/li>\n
- Protein substitute<\/strong>Lentils or chickpeas can be prepared in a variety of ways - from stews to patties.<\/li>\n<\/ul>\n
Common mistakes when stocking up for allergy sufferers<\/h2>\n\n- Blindly buying more<\/strong>Just because something is durable does not mean that it is safe.<\/li>\n
- Overfocus on specialty products<\/strong>Expensive \u201eallergy foods\u201c are nice, but basic foods are often easier and more reliable.<\/li>\n
- Forgotten medication<\/strong>A full cupboard is of little use if the antihistamine is missing in an emergency.<\/li>\n
- No tests in everyday life<\/strong>Supplies should be tried out beforehand in everyday life - nothing is worse than having to rely on something incompatible in an emergency.<\/li>\n<\/ol>\n
<\/p>\n
<\/p>\n
<\/p>\n
Personal experience<\/h2>\n
A friend of mine lives with coeliac disease. During the first corona lockdown, the gluten-free products in the supermarkets were completely sold out at times. She was lucky: her store cupboard was well stocked. But the very idea of not having safe food made her nervous. She later said: \u201eFor the first time, I really understood what preparedness means to me. It's not a luxury, it's survival.\u201c<\/p>\n
Psychological component<\/h2>\n
For allergy sufferers, a well-planned stockpile is doubly valuable. It not only prevents physical reactions, but also the constant stress of uncertainty. Good to know: I have enough, and everything here is safe for me or my child<\/em>, acts like a protective shield against fear.<\/p>\nSmall checklist for allergy sufferers<\/h2>\n
Table: Keep an eye on shelf life<\/h2>\n
Food<\/strong><\/td>\n| Shelf life (unopened)<\/strong><\/td>\n | Information for allergy sufferers<\/strong><\/td>\n<\/tr>\n<\/thead>\n\n | Rice<\/td>\n | 2-5 years<\/td>\n | Simple, versatile, gluten-free<\/td>\n<\/tr>\n | Lentils\/beans (dry)<\/td>\n | 2-3 years<\/td>\n | Change the water when soaking<\/td>\n<\/tr>\n | Gluten-free pasta<\/td>\n | 1-2 years<\/td>\n | Pay attention to production instructions<\/td>\n<\/tr>\n | Vegetable oils<\/td>\n | 1-2 years<\/td>\n | Store in a cool and dark place<\/td>\n<\/tr>\n | Dried fruit<\/td>\n | 6-12 months<\/td>\n | Pay attention to sulfurization<\/td>\n<\/tr>\n | Plant milk (UHT)<\/td>\n | 6-12 months<\/td>\n | Check compatibility<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | Don't forget medication and hygiene<\/h2>\nA supply for allergy sufferers does not only include food. It is just as important:<\/p>\n
|