Open Sesame: Everything You Need To Know About Sesame Allergies
Every time I attempt to consume a “plain” bagel, I am placed on the receiving end of bewildered stares. The conversations around me often come to a halt when someone finally builds up the nerve to ponder, “Ava, what are you doing?”
To be honest, I cannot blame them. I hold my bagels inches from my eye and rotate them until I may ensure they are free from any deadly materials.
“Checking it for sesame seeds,” I tend to nonchalantly reply.
This has become a part of my normal practice as a young adult with food allergies. Even though the bagel has received the label of “plain,” this common allergen always seems to find a way to sneak itself in there, waiting to be plucked off so I can finally eat. For as long as I can remember, bagels must be examined, burger buns and sushi were inaccessible commodities, and a majority of Asian and Indian dishes were hazardous. However, the fact that such a vast majority of my peers are perplexed by my practices leads me to believe a discussion on sesame allergies is in order.
Beginning with definitions, sesame, also referred to as benne, is a plant in the Pedaliaceae family. Grown in tropical and subtropical regions, sesame has both a seed and an oil form and tends to possess the mild smell of a nut. In its seed form, sesame contains proteins, thiamin, and the B6 vitamin. Although, the ingredient is not beneficial for all.
In fact, according to FARE, sesame is the ninth most common food allergy in the United Stated, with around 0.23% of American individuals having this allergy. This number has actually seen a recent increase, which writer James Roland and medical professional Dr. Daniel Murrell argue is because of the growing number of sesame products. When someone with a sesame allergy consumes the seeds or oil, the proteins bind to IgE antibodies created by that individual’s immune system, thereby triggering a defense attack on the seemingly harmless nutriment that manifests as an allergic reaction. These allergic reactions can range from mild, meaning hives/itchiness and nausea, to severe, meaning anaphylaxis and maybe even death.
Next year, food companies will be required to label the ingredient in layman’s terms (instead of its more complex names) because of the prevalence of allergies. It is important to constantly read food labels and carry an EpiPen or other allergy contraption if necessary. However, the most effective way to avoid danger would be by avoiding sesame altogether. Those with sesame allergies would benefit from staying away from anything containing sesame seeds, sesame oil, benne/benne seed/benniseed, gingelly/gingelly oil, gomasio/sesame salt, halvah, sesame flour, sesame paste, sasamol, sesamum indicum, semolina, sim sim, tahini/tahina/tehina, or til. These sesame (and sesame-related) ingredients are most commonly found in Asian cuisine, baked goods (among them being bread, bagels, rolls, Challah, breadsticks, buns), bread crumbs, cereal, chips, crackers, dipping sauces (among them being hummus and baba ghanoush), falafel, stir fry, rice, noodles, kebabs, herbs/herbal drinks, sushi, soups, processed meats, and so much more. The list does not end at subsistence, as sesame can also be found in pet food, perfumes, medications, and cosmetics, where it is often listed as “Sesamum indicum.”
Even if you do not have a sesame allergy personally, it is essential that you understand these risks, as an increasing number of individuals find this ingredient extremely harmful. So, the next time anybody sees me inspecting my bagel, I will make sure to welcome their questions with open arms, as I long to inform them of all this necessary information, and all I hope is that I have aided you in doing the same.
