For many, food centers on celebrations - holidays, school events, special occasions, and family reunions. Food is not only a source of energy and sustenance, but for some, food is a highlight at these events. Food is what we look forward to as we sit down at the big table to celebrate. But unfortunately, for an individual that is managing a food allergy, these joyous events can be uncomfortable and anxiety-inducing.
A food allergy is usually diagnosed during early childhood, but some individuals can develop an allergy to a certain food in the later stages of life. In order to make a proper diagnosis, an allergist, a doctor who specializes in allergies, will begin testing. Testing may include a scratch test to expose the skin to possible irritants. If the skin reacts by exhibiting redness or swelling, the individual may have sensitivity to the corresponding type of food.
Ninety-percent of allergic reactions stem from fish and shellfish, milk, nuts, such as peanuts, walnuts and cashews, and eggs. Even though these foods account for a majority of the food allergy cases, some individuals may be allergic to any type of food such as fruits, vegetables, and certain types of meats.
When an individual has a food allergy, they may experience itching, hives, swelling, vomiting, diarrhea, watery eyes, stuffy or itchy nose, and excessive sneezing during exposure to a certain food.
Occasionally a food allergy can lead to anaphylaxis. Anaphylaxis causes the body to react to the allergy within minutes or hours after being exposed to the food. At times, anaphylaxis can develop extremely quickly. During this type of reaction, an individual may experience difficulty breathing, wheezing, chest tightness, tingling sensations throughout the body, and tightness in the throat. Anaphylaxis can progress quickly and may become life threatening if treatment is not received immediately.
Dealing with a food allergy is sometimes difficult. Watching what you eat and being aware of the ingredients contained in food is very important. In order to be in control of a food allergy, individuals need to eliminate the food item from their diet. Medications are not available for food allergies, so the best course of action is to stay clear of the foods that are known to cause distress; this includes both the eating and touching of foods.
In addition to preparedness, communication is the key to successfully managing a food allergy. This includes asking the ingredients contained in menu items when eating out. Also, be sure to discuss a food allergy with a host of a party you are attending. Explaining a food allergy to the people serving the food will give you the important information you need to prevent becoming ill.
Being aware of the menu before an event and choosing the best available options can help minimize anxiety about having a reaction to a food allergy. Knowing what is available and reading the ingredient labels can assist individuals who suffer from a food allergy in making educated decisions; which can help return a passion for food and enjoyment to return to those joyous celebrations.
For more information on allergies try visiting http://www.theallergyeffect.com - a website that specializes in providing allergy related tips, advice and resources to including information on food allergy.
Riley Hendersen
Article Source: http://EzineArticles.com/?expert=Riley_Hendersen
Tuesday, June 26, 2007
Monday, June 18, 2007
Food Allergy Awareness: Be Prepared With These Tips and a Medical Alert Wallet
It's rare that you hear of someone dying from food allergies, but when it happens, it usually reaches national news. Why? Because food is something we eat every day - several times a day - and everyone should be aware of the dangers of food allergies. Some foods such as peanuts contain very strong allergens that are in the food and released into the air as well. That's why someone with severe food allergies must be extremely careful where and how they dine out.
Food Allergy Deaths
There are approximately 150 deaths related to food allergies in the United States each year. Food allergies are responsible for more deaths than insect bites as well as reactions to medicines.
Some food allergy deaths could have been prevented if proper medical attention was given when the allergic reaction occurred. Unfortunately, someone who is dining out or eating at home alone can have an allergic reaction without anyone around who knows the cause. With severe reactions, the person may not be able to speak or move at all. When the paramedics arrive, they do not know how to treat the patient.
Non-deadly allergies can still cause unpleasant symptoms such as cramps, light-headedness, itching and rash, hives, headaches, swelling lips, tingling mouth, shortness of breath and wheezing. Even these symptoms can seem urgent when they're really not, so emergency personnel might attend to someone with these symptoms as well.
Keeping in Touch with Your Food Allergies
Prevention is always best with food allergies, especially dangerous ones. When dining out, ask the waiter if the food you're about to order contains the ingredients that might cause an allergic reaction. Also, check food labels and labels on drinks and condiments while grocery shopping to be sure it's safe before eating. Keep a list of the foods you're allergic to with you in your wallet or purse as a reminder when dining out.
If you've already experienced a severe food allergy attack, ask your physician about a self-injecting epinephrine to keep with you for emergencies. This could save your life!
Help Medical Emergency Workers do their Jobs
Another way to be prepared is to have all your medical emergency information with you in one place along with your identification. Keep this information in your purse or wallet so emergency workers will know how to diagnose and treat you when they arrive.
Special wallets are now available called Medical Alert Wallets that have all your medical information and allergy details inside. Emergency workers easily recognize these because each Medical Alert Wallet has a "Medic Alert" symbol and a free Medical Information Card with each wallet. They come in nylon, vinyl, and leather. Several styles are available such as bi-fold, tri-fold and neck wallets. Families can use these for every member of the family so everyone will be protected if a food allergy reaction or any other medical emergency occurs.
With a little preparation and a Medic Alert Wallet, you'll have peace of mind when dining out or eating at a friend's house. Food allergies do not have to control your life!
Chris Robertson is an author of Majon International, one of the world's MOST popular internet marketing companies on the web. Learn more about Medical Alert Wallets: Be Prepared! or Majon's Health and Beauty directory.
Article Source: http://EzineArticles.com/?expert=Chris_Robertson
Food Allergy Deaths
There are approximately 150 deaths related to food allergies in the United States each year. Food allergies are responsible for more deaths than insect bites as well as reactions to medicines.
Some food allergy deaths could have been prevented if proper medical attention was given when the allergic reaction occurred. Unfortunately, someone who is dining out or eating at home alone can have an allergic reaction without anyone around who knows the cause. With severe reactions, the person may not be able to speak or move at all. When the paramedics arrive, they do not know how to treat the patient.
Non-deadly allergies can still cause unpleasant symptoms such as cramps, light-headedness, itching and rash, hives, headaches, swelling lips, tingling mouth, shortness of breath and wheezing. Even these symptoms can seem urgent when they're really not, so emergency personnel might attend to someone with these symptoms as well.
Keeping in Touch with Your Food Allergies
Prevention is always best with food allergies, especially dangerous ones. When dining out, ask the waiter if the food you're about to order contains the ingredients that might cause an allergic reaction. Also, check food labels and labels on drinks and condiments while grocery shopping to be sure it's safe before eating. Keep a list of the foods you're allergic to with you in your wallet or purse as a reminder when dining out.
If you've already experienced a severe food allergy attack, ask your physician about a self-injecting epinephrine to keep with you for emergencies. This could save your life!
Help Medical Emergency Workers do their Jobs
Another way to be prepared is to have all your medical emergency information with you in one place along with your identification. Keep this information in your purse or wallet so emergency workers will know how to diagnose and treat you when they arrive.
Special wallets are now available called Medical Alert Wallets that have all your medical information and allergy details inside. Emergency workers easily recognize these because each Medical Alert Wallet has a "Medic Alert" symbol and a free Medical Information Card with each wallet. They come in nylon, vinyl, and leather. Several styles are available such as bi-fold, tri-fold and neck wallets. Families can use these for every member of the family so everyone will be protected if a food allergy reaction or any other medical emergency occurs.
With a little preparation and a Medic Alert Wallet, you'll have peace of mind when dining out or eating at a friend's house. Food allergies do not have to control your life!
Chris Robertson is an author of Majon International, one of the world's MOST popular internet marketing companies on the web. Learn more about Medical Alert Wallets: Be Prepared! or Majon's Health and Beauty directory.
Article Source: http://EzineArticles.com/?expert=Chris_Robertson
Sunday, June 17, 2007
What Are Food Allergies, Intolerances And Sensitivities?
Food allergies are due to IgE antibodies made for specific foods that an individual has for some reason developed because their body has misinterpreted the food(s) as a foreign invading protein. The presence of IgE antibody to the specific food a person is allergic to results in an immediate immune reaction of the body to the food when it is eaten. The IgE antibody binds its specific food protein and initiates reactions in the body that include the release of chemicals such as histamine that may result in symptoms of itching, swelling, wheezing or difficulty breathing, rash or hives, and if severe, shock resulting in death if not reversed. Vomiting and diarrhea may occur but are less common.
Testing for the presence of allergy to a food or foods can be done by blood test or skin testing or both. One of the most common blood tests is the RAST test that looks for the presence of the specific IgE antibodies to common food allergens and other foods based on a history suggesting that a particular food is suspect. Skin testing is done by injecting or applying extracts of the common and any suspect food(s) to pricked or scratched skin and looking for diagnostic “hive” like reactions at the site of the suspect food. The most common food allergens are peanut, cow’s milk, wheat, corn, soy, shellfish, eggs, tree nuts, chocolate, pork, tomato, and citrus.
The terms food intolerance and sensitivity are commonly used interchangeably. They refer to a group of food reactions that occur that are not IgE antibody caused. In more general terms they refer to any adverse or unpleasant reaction that occurs after a food is eaten.
Food reactions that are not allergic in cause may have a variety of causes. A particular food may not be tolerated because it is not digested adequately due to an enzyme deficiency. Lactase, the enzyme that digests milk sugar or lactose, is present on the surface of the intestine lining cells. Lactase deficiency can be inherited or acquired. It commonly occurs whenever the intestine lining is damaged. Because the lactase enzymes are on the outer most surface of the intestine they are more vulnerable to injury. For example, after intestinal flu or in untreated Celiac disease, lactose intolerance is common. Other sugar enzymes can be deficient or the intestine can be simply overwhelmed by too large a sugar load at one time. A classic example is “the Big Gulp” syndrome when someone drinks a giant cola beverage then experiences the “gut ache” from the tremendous amount of fructose. Large amounts cannot be handled by the intestine and that results in bloating, urgency and terrible diarrhea.
Deficiency of digestive enzymes released into the intestine can result in poor digestion of foods. For example, when the pancreas gland is damaged (pancreatitis) chronically, usually from chronic alcohol abuse, or is congenitally underdeveloped or malfunctioning (e.g. cystic fibrosis). The pancreatic enzyme deficiency that occurs results in malabsorption, especially for fats, that cause symptoms of diarrhea and weight loss. Abnormal bacteria types and levels in the gut, also known as dysbiosis, and abnormal excess levels of “bad” bacteria or presence of bacteria in upper small intestine where little or no bacteria normally occur (bacterial overgrowth) can interfere with digestion, absorption or cause fermentation of food resulting in symptoms of abdominal pain, bloating, gas, and diarrhea.
Some foods and food additives have a direct toxic effect on the gastrointestinal tract. Additives such as MSG and sulfites can cause symptoms, including flushing and diarrhea or the “Chinese restaurant” or “salad bar” syndromes.
All foods contain proteins known as lectins. Some of these proteins are highly resistant to digestion and are toxic to the human intestine especially if they are not pre-treated by soaking, cooking well, or removing toxic portions. For example, inadequately soaked and cooked kidney beans will cause a food poisoning like illness. There are several foods that have lectins that are poorly tolerated by many humans and are lethal to insects and pests. One researcher, Loren Cordain PhD., author of the Paleo Diet, has published extensive research on how the human intestine is not “evolved” to tolerate many of the foods we now eat but did not eat in the ancient “hunter-gatherer” times resulting in many of the illness seen in modern societies and the rising epidemic of autoimmune diseases. Several of the “modern” foods that were not part of the ancient diet but constitute much our diet now have well recognized toxic or poorly tolerated proteins known as lectins. Examples include wheat germ agglutinin (WGA), casein (cow’s milk protein), peanut agglutinin (PNA), soyabean agglutinin (SBA) and tomato lectin (TL) that have been shown in animal studies to be toxic to the human gut. There are a few published studies and little active research on the role of dietary lectins in health and disease.
When the reaction is an immune toxicity reaction to a food protein intestinal damage commonly results, frequently referred to as “leaky gut” because of the symptoms of malabsorption or the entry of toxic food proteins and/or bacterial products into the blood stream resulting in a variety of adverse health effects. This reaction may result in autoimmunity, the body attacking itself within the gut or distant organs or tissues. The reaction may be aided by abnormal bacteria types and/or levels in the gut (dysbiosis). The symptoms commonly develop over time and flare in just hours to up to three days after eating the offending food and continue as the food is eaten.
Because the protein in the food is usually the cause and such proteins may be hidden in other foods, especially processed foods, and the toxicity is more of a delayed and cumulative immune reaction, it is very difficult for the person suffering from this to identify the specific food as the cause. For example gluten (the protein in wheat) and casein (the protein in cow’s milk) are in many foods and toxic to many individuals. Over time people sensitive to such food proteins typically become more ill and may develop enough intestinal injury that blood tests for other types of antibodies, IgG and/or IgA, to the food or specific food proteins, may be detectable in the blood, stool or saliva.
Delayed immune response to proteins in the food (wheat, cow’s milk) resulting in bowel injury, gastrointestinal and non-gastrointestinal symptoms and increased autoimmune conditions is most well recognized in Celiac disease. It is an autoimmune disease resulting from ingestion of gluten in wheat or products made from wheat flour (or gluten like proteins in barley and rye). It used to be considered a disease of children and rare, especially in the United States. However, blood test screening studies have documented that it is present in approximately 1 in 133 to 1 in100 people worldwide though most of those affected are undiagnosed and untreated. It is diagnosed by positive screening blood tests and confirmed by a characteristic abnormal small intestine on biopsy followed by relief of symptoms and return of the intestine to normal after a gluten-free diet. Untreated it is associated with higher rates of cancer especially lymphoma, osteoporosis, anemia, and other complications of malabsorption resulting in shortened life expectancy. It is treated with a life-long gluten free-diet. Lesser degrees of gluten intolerance or sensitivity may not be severe enough to cause abnormal or diagnostic blood tests and intestinal biopsies but result in symptoms that improve or resolve with a gluten-free diet and may be detected by elevated stool or saliva antibody tests.
Though injury to the intestine tissue may be seen visually as abnormal appearing tissue during endoscopic procedures such findings are non-specific for the cause. The tissue frequently appears normal and therefore many times is not sampled by biopsy, though under the microscope injury may be seen, though not specific for cause or food. If the physician is either not suspecting food intolerance or doesn’t routinely biopsy normal appearing intestinal tissue looking for signs of food intolerance, the injury may not be discovered.
The immune based food intolerances are commonly associated with many symptoms that can be both gastrointestinal and outside the gut and may include bloating, gas, diarrhea (and sometimes constipation), abdominal pain, nausea, fatigue, headaches, joint and muscle pains, skin rashes, weight loss or gain, anemia or nutritional deficiencies, irritability, depression, mental fogginess, and nerve pain (neuropathy). These symptoms may be misdiagnosed or mislabeled as irritable bowel syndrome, chronic fatigue syndrome, reflux, ulcer, and fibromyalgia, etc. without another thought by patient or physician that food intolerance may be the cause and specific food elimination may be the cure. The common food allergens also are the most common causes of food intolerance reactions.
Generally, most physician are aware of common food allergy symptoms and how and when to test. However, several studies have confirmed most people’s experience that the majority of primary care physicians are unaware of the common symptoms of Celiac disease, that blood tests exist for screening antibodies and the high risk genes, and that it is common and may be diagnosed in adults. This is why the diagnosis is delayed on average over 11 years in most adults, after many of them have irreversible complications such as osteoporosis, cancer, or another autoimmune disease. The awareness and acceptance of non-Celiac gluten sensitivity and other food protein intolerances in the medical community is even worse.
Therefore, food intolerance or sensitivity is commonly missed and untreated. Many patients are forced to self-diagnose by discovery of the link of their symptoms to specific foods serendipitously, often as a result of an elimination diet, recommendation of an alternative practitioner or friend/relative, or search for help on the internet or multiple physicians for help. Hopefully, by reading this article you now better understand food allergies and intolerances, why they are often missed and that they are a common cause of many symptoms, not just intestinal, that usually improve if not resolve once the offending food or foods are eliminated from your diet.
Dr. Scot Lewey is a physician who is specialty trained and board certified in the field of gastroenterology (diseases of the digestive system) who practices his specialty in Colorado. He is the physician advisor to the local Celiac Sprue support group and is a published author and researcher who is developing a web based educational program for people suffering from food intolerances, http://www.thefooddoc.com
Article Source: http://EzineArticles.com/?expert=Dr._Scot_Lewey
http://EzineArticles.com/?What-Are-Food-Allergies,-Intolerances-And-Sensitivities?&id=220082
Testing for the presence of allergy to a food or foods can be done by blood test or skin testing or both. One of the most common blood tests is the RAST test that looks for the presence of the specific IgE antibodies to common food allergens and other foods based on a history suggesting that a particular food is suspect. Skin testing is done by injecting or applying extracts of the common and any suspect food(s) to pricked or scratched skin and looking for diagnostic “hive” like reactions at the site of the suspect food. The most common food allergens are peanut, cow’s milk, wheat, corn, soy, shellfish, eggs, tree nuts, chocolate, pork, tomato, and citrus.
The terms food intolerance and sensitivity are commonly used interchangeably. They refer to a group of food reactions that occur that are not IgE antibody caused. In more general terms they refer to any adverse or unpleasant reaction that occurs after a food is eaten.
Food reactions that are not allergic in cause may have a variety of causes. A particular food may not be tolerated because it is not digested adequately due to an enzyme deficiency. Lactase, the enzyme that digests milk sugar or lactose, is present on the surface of the intestine lining cells. Lactase deficiency can be inherited or acquired. It commonly occurs whenever the intestine lining is damaged. Because the lactase enzymes are on the outer most surface of the intestine they are more vulnerable to injury. For example, after intestinal flu or in untreated Celiac disease, lactose intolerance is common. Other sugar enzymes can be deficient or the intestine can be simply overwhelmed by too large a sugar load at one time. A classic example is “the Big Gulp” syndrome when someone drinks a giant cola beverage then experiences the “gut ache” from the tremendous amount of fructose. Large amounts cannot be handled by the intestine and that results in bloating, urgency and terrible diarrhea.
Deficiency of digestive enzymes released into the intestine can result in poor digestion of foods. For example, when the pancreas gland is damaged (pancreatitis) chronically, usually from chronic alcohol abuse, or is congenitally underdeveloped or malfunctioning (e.g. cystic fibrosis). The pancreatic enzyme deficiency that occurs results in malabsorption, especially for fats, that cause symptoms of diarrhea and weight loss. Abnormal bacteria types and levels in the gut, also known as dysbiosis, and abnormal excess levels of “bad” bacteria or presence of bacteria in upper small intestine where little or no bacteria normally occur (bacterial overgrowth) can interfere with digestion, absorption or cause fermentation of food resulting in symptoms of abdominal pain, bloating, gas, and diarrhea.
Some foods and food additives have a direct toxic effect on the gastrointestinal tract. Additives such as MSG and sulfites can cause symptoms, including flushing and diarrhea or the “Chinese restaurant” or “salad bar” syndromes.
All foods contain proteins known as lectins. Some of these proteins are highly resistant to digestion and are toxic to the human intestine especially if they are not pre-treated by soaking, cooking well, or removing toxic portions. For example, inadequately soaked and cooked kidney beans will cause a food poisoning like illness. There are several foods that have lectins that are poorly tolerated by many humans and are lethal to insects and pests. One researcher, Loren Cordain PhD., author of the Paleo Diet, has published extensive research on how the human intestine is not “evolved” to tolerate many of the foods we now eat but did not eat in the ancient “hunter-gatherer” times resulting in many of the illness seen in modern societies and the rising epidemic of autoimmune diseases. Several of the “modern” foods that were not part of the ancient diet but constitute much our diet now have well recognized toxic or poorly tolerated proteins known as lectins. Examples include wheat germ agglutinin (WGA), casein (cow’s milk protein), peanut agglutinin (PNA), soyabean agglutinin (SBA) and tomato lectin (TL) that have been shown in animal studies to be toxic to the human gut. There are a few published studies and little active research on the role of dietary lectins in health and disease.
When the reaction is an immune toxicity reaction to a food protein intestinal damage commonly results, frequently referred to as “leaky gut” because of the symptoms of malabsorption or the entry of toxic food proteins and/or bacterial products into the blood stream resulting in a variety of adverse health effects. This reaction may result in autoimmunity, the body attacking itself within the gut or distant organs or tissues. The reaction may be aided by abnormal bacteria types and/or levels in the gut (dysbiosis). The symptoms commonly develop over time and flare in just hours to up to three days after eating the offending food and continue as the food is eaten.
Because the protein in the food is usually the cause and such proteins may be hidden in other foods, especially processed foods, and the toxicity is more of a delayed and cumulative immune reaction, it is very difficult for the person suffering from this to identify the specific food as the cause. For example gluten (the protein in wheat) and casein (the protein in cow’s milk) are in many foods and toxic to many individuals. Over time people sensitive to such food proteins typically become more ill and may develop enough intestinal injury that blood tests for other types of antibodies, IgG and/or IgA, to the food or specific food proteins, may be detectable in the blood, stool or saliva.
Delayed immune response to proteins in the food (wheat, cow’s milk) resulting in bowel injury, gastrointestinal and non-gastrointestinal symptoms and increased autoimmune conditions is most well recognized in Celiac disease. It is an autoimmune disease resulting from ingestion of gluten in wheat or products made from wheat flour (or gluten like proteins in barley and rye). It used to be considered a disease of children and rare, especially in the United States. However, blood test screening studies have documented that it is present in approximately 1 in 133 to 1 in100 people worldwide though most of those affected are undiagnosed and untreated. It is diagnosed by positive screening blood tests and confirmed by a characteristic abnormal small intestine on biopsy followed by relief of symptoms and return of the intestine to normal after a gluten-free diet. Untreated it is associated with higher rates of cancer especially lymphoma, osteoporosis, anemia, and other complications of malabsorption resulting in shortened life expectancy. It is treated with a life-long gluten free-diet. Lesser degrees of gluten intolerance or sensitivity may not be severe enough to cause abnormal or diagnostic blood tests and intestinal biopsies but result in symptoms that improve or resolve with a gluten-free diet and may be detected by elevated stool or saliva antibody tests.
Though injury to the intestine tissue may be seen visually as abnormal appearing tissue during endoscopic procedures such findings are non-specific for the cause. The tissue frequently appears normal and therefore many times is not sampled by biopsy, though under the microscope injury may be seen, though not specific for cause or food. If the physician is either not suspecting food intolerance or doesn’t routinely biopsy normal appearing intestinal tissue looking for signs of food intolerance, the injury may not be discovered.
The immune based food intolerances are commonly associated with many symptoms that can be both gastrointestinal and outside the gut and may include bloating, gas, diarrhea (and sometimes constipation), abdominal pain, nausea, fatigue, headaches, joint and muscle pains, skin rashes, weight loss or gain, anemia or nutritional deficiencies, irritability, depression, mental fogginess, and nerve pain (neuropathy). These symptoms may be misdiagnosed or mislabeled as irritable bowel syndrome, chronic fatigue syndrome, reflux, ulcer, and fibromyalgia, etc. without another thought by patient or physician that food intolerance may be the cause and specific food elimination may be the cure. The common food allergens also are the most common causes of food intolerance reactions.
Generally, most physician are aware of common food allergy symptoms and how and when to test. However, several studies have confirmed most people’s experience that the majority of primary care physicians are unaware of the common symptoms of Celiac disease, that blood tests exist for screening antibodies and the high risk genes, and that it is common and may be diagnosed in adults. This is why the diagnosis is delayed on average over 11 years in most adults, after many of them have irreversible complications such as osteoporosis, cancer, or another autoimmune disease. The awareness and acceptance of non-Celiac gluten sensitivity and other food protein intolerances in the medical community is even worse.
Therefore, food intolerance or sensitivity is commonly missed and untreated. Many patients are forced to self-diagnose by discovery of the link of their symptoms to specific foods serendipitously, often as a result of an elimination diet, recommendation of an alternative practitioner or friend/relative, or search for help on the internet or multiple physicians for help. Hopefully, by reading this article you now better understand food allergies and intolerances, why they are often missed and that they are a common cause of many symptoms, not just intestinal, that usually improve if not resolve once the offending food or foods are eliminated from your diet.
Dr. Scot Lewey is a physician who is specialty trained and board certified in the field of gastroenterology (diseases of the digestive system) who practices his specialty in Colorado. He is the physician advisor to the local Celiac Sprue support group and is a published author and researcher who is developing a web based educational program for people suffering from food intolerances, http://www.thefooddoc.com
Article Source: http://EzineArticles.com/?expert=Dr._Scot_Lewey
http://EzineArticles.com/?What-Are-Food-Allergies,-Intolerances-And-Sensitivities?&id=220082
All of a Sudden I'm allergic to everything
Hi. I have been diagnosed as someone suffering from environmental and food allergies. Nothing remarkable about that. Millions of people live with some sort of allergy. The part I have difficulty with is that all of the allergies seemed to surface at the same time. Mine wasn't a gradual procession. Let me explain...
I live in Puerto Rico. Moved here in 2005 from Las Vegas, Nevada. Reason for moving.. the only family I had there was my church family. When I moved here I moved into the mountains.. as rural as it gets. You could wake up and there would be no water for days. Power goes out better hope it's not on a weekend. Family members used horses whenever they needed the lawn mowed. You get the picture.
Well I lived in the mountains for a year and a half. I had enough of the farmer's life. So I moved to the big city.. Guaynabo. Only predominantly english speaking city in Puerto Rico. I was home.
Three weeks later I wake up with a swollen left hand. I haven't felt the same since. Every week some part of my body swelled up. Lips, ears, eyes, feet ... you name it - it probably swelled up.
I had tests done by an allergist and he informed me that I am allergic to trees, bushes, mites, dog and cat dander, grass, corn (corn syrup and starch), black pepper, american cheese, wheat, condiments, tomatos, soy and a couple more that I can't remember. Actually after the nurse said corn syrup, I stopped listening. Do you realize that over 85% (my guess- I could be way of) of all foods are made with corn syrup? No more cereal, cakes, Baby Ruth's. No more A1 steak sauce. AHHHHHH!!!
Anyway, these swellings that all of a sudden started to plague me caused me to miss a lot of days at work. I currently have no time accrued and have used at least 117 hrs with no pay. While I work for the federal government and it may be difficult to dismiss some - it's not impossible. So I wanted another opinion. I went to my primary physician.
My PP believes that the apt I reside in is sick and that I am okay. He has a hard time grasping that this is a coincidence. I tend to agree. My allergist and his crew believe otherwise. Note: I want to state the obvious that while my allergist is a professional he does have an economic interest in me. Rumor has it that he is repairing a very nice yacht.
I currently take generic benadryl and zyrtec. Twice a week I get my vaccines. On the occasions that I have to go to the Emergency Room I'm given sumadrol(?)/benadryl drip and a 4mg dose pak of Medrol. I still manage to swell up.
My diet consists of steak, pork chops, cooked with garlic, onions olive oil. Chicken with no seasoning except salt. I eat pasta rustica no tomato sauce once every two weeks (my allergist allows me to introduce one banned food or ingredient a week).
Why this blog? Not sure. I do need some help with the menu. I am not very creative when it comes to cooking. I'm interested in others out there and their food allergies.. how do you manage?
I'll post articles that you may find interesting. Hope you'll do the same.
Thanks for listening..
Ciao
I live in Puerto Rico. Moved here in 2005 from Las Vegas, Nevada. Reason for moving.. the only family I had there was my church family. When I moved here I moved into the mountains.. as rural as it gets. You could wake up and there would be no water for days. Power goes out better hope it's not on a weekend. Family members used horses whenever they needed the lawn mowed. You get the picture.
Well I lived in the mountains for a year and a half. I had enough of the farmer's life. So I moved to the big city.. Guaynabo. Only predominantly english speaking city in Puerto Rico. I was home.
Three weeks later I wake up with a swollen left hand. I haven't felt the same since. Every week some part of my body swelled up. Lips, ears, eyes, feet ... you name it - it probably swelled up.
I had tests done by an allergist and he informed me that I am allergic to trees, bushes, mites, dog and cat dander, grass, corn (corn syrup and starch), black pepper, american cheese, wheat, condiments, tomatos, soy and a couple more that I can't remember. Actually after the nurse said corn syrup, I stopped listening. Do you realize that over 85% (my guess- I could be way of) of all foods are made with corn syrup? No more cereal, cakes, Baby Ruth's. No more A1 steak sauce. AHHHHHH!!!
Anyway, these swellings that all of a sudden started to plague me caused me to miss a lot of days at work. I currently have no time accrued and have used at least 117 hrs with no pay. While I work for the federal government and it may be difficult to dismiss some - it's not impossible. So I wanted another opinion. I went to my primary physician.
My PP believes that the apt I reside in is sick and that I am okay. He has a hard time grasping that this is a coincidence. I tend to agree. My allergist and his crew believe otherwise. Note: I want to state the obvious that while my allergist is a professional he does have an economic interest in me. Rumor has it that he is repairing a very nice yacht.
I currently take generic benadryl and zyrtec. Twice a week I get my vaccines. On the occasions that I have to go to the Emergency Room I'm given sumadrol(?)/benadryl drip and a 4mg dose pak of Medrol. I still manage to swell up.
My diet consists of steak, pork chops, cooked with garlic, onions olive oil. Chicken with no seasoning except salt. I eat pasta rustica no tomato sauce once every two weeks (my allergist allows me to introduce one banned food or ingredient a week).
Why this blog? Not sure. I do need some help with the menu. I am not very creative when it comes to cooking. I'm interested in others out there and their food allergies.. how do you manage?
I'll post articles that you may find interesting. Hope you'll do the same.
Thanks for listening..
Ciao
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