Meat allergy is not a fantasy!
This problem, unfortunately, belongs to the allergies, which for a long time not taken seriously. A “real” meat allergy is also quite rare, of course, it could be due to the fact that until the 90s an allergy to beef or pork in Germany are not recognized. However, there are a lot of intolerance to substances in meat, and on substances that are used in the production.
Especially with sausage is the field of potentially incompatible materials huge, but also with at first sight “pure” pieces of meat resources are admitted for the allergy could be problematic. pieces of meat in the supermarket are often treated with ascorbic acid, so that they do not start grey. In addition, businesses often use Metzger latex gloves when treating the meat and let it actually tolerated the meat becomes a problem for people with latex allergy.
In the sausage as I said a lot of substances that are necessary for processing, but for the Allergy harmful. Phosphates are used, so that not sausage, or smoked instead chemical flavorings.
One of the most common “basic” allergies, meat, occurs in conjunction with an allergy to lactose. This combination is allergy particularly in children. The allergy is the carrier protein Bovine serum albumin or BSA. Even in adults is an allergy to meat, often combined with the aforementioned lactose intolerance or atopic dermatitis.