Food allergies can be very dangerous. Later, in my 30s, I began experiencing the same food allergy symptoms. They were so distinct that I knew immediately it was a food allergy. After a trip to the allergist and several skin tests (known allergens, up to several hundred, are loaded on to tiny needles and your arms are pricked with these, then the doctors wait about 15 minutes to see if your skin reacts to any of the substances), the doctor was unable to find the source of my discomfort. Long story short, I had to keep a food journal of every ingredient in everything I ate to isolate the offending substance.

I learned that I am allergic to “monocalcium phosphate,” a “natural” anti-caking agent present in hundreds of foods. I also learned that I am “dose-sensitive,” which means that my body can tolerate some amount of this substance over a given period of time. What is that amount? Impossible to tell. So now I am careful about what I eat, and carry anti-allergy medicine, in case I feel an attack coming on. Thank goodness I don’t have a serious allergy, like to nuts. Those folks have to carry an Epi-pen (epinephrine) because attacks can be fatal. Other dangerous allergies include shellfish, bee stings, penicillin, and other medicines. In general, pay attention to your body, and when it reacts in an unusual way, get medical attention immediately. Better to be safe than sorry!

Well the chances are no and in fact, only 1% of adults have true food allergies. The discomfort or sickness that we commonly experience is food intolerance. Intolerance is different from food allergy symptoms because it can be either internally or externally provoked (such as food poisoning or lactose intolerance).

Intolerances to food are bothersome but non-life threatening. It is important, however, to know if you have a food allergy because although preliminary symptoms may be mild, the outcome of an untreated allergic reaction can be fatal.

The most common allergy foods to cause allergic reactions are eggs, milk, wheat, sugar and yeast. So what are the symptoms? Because of the complex nature of the digestion and physical differences between people, food allergy symptoms can vary.

However, the first reaction usually occurs in the mouth or throat in the form of itching or difficulty breathing. More severe facial reactions can be swelling of the lips and face. As the food is digested and travels deeper into the digestive tract, nausea, vomiting and diarrhea can occur. This is the stage at which food allergies and intolerance are often confused.

As digestion continues, the allergen reaches the bloodstream, and eventually the skin, causing hives to break out on the surface. When the lungs are reached, the allergen can even cause constricting of the airways, such as asthma. If experiencing an allergic reaction for the first time, it is important to seek medical care immediately and to recount what you have consumed.

Although allergic reactions typically occur within an hour of consumption, it has been found that a reaction may occur within a week. Of course, once an allergy has been identified, it is imperative to stay away from food containing it (it may be a group of foods). Hopefully, your allergen won’t be something delicious like chocolate.

I’m afraid it is not so simple at all especially when food allergies can be a life or death matter. A person with a food allergy must weave his way through a tangled maze of labels. Trying to avoid allergy foods is complicated by manufacturers using multiple ingredients and hidden ingredients along with poor food labeling. Until recently labels were extremely difficult if not impossible to decipher. Recently manufacturers have been required to list common allergens on their labels. So that makes it simple right?

No, this is not entirely foolproof. Each time a person who has a food allergy tries a new food they are gambling that the food will not trigger an allergy. A person with a food allergy typically starts with no safe foods and starts accumulating a list of foods that they have discovered are safe.

Crustaceans include crabs, lobster, crayfish, and shrimp. Crustacean allergy is different from a fish allergy. Someone might be allergic to one but not to the other. A problem is cross contamination. You might order one thing that is prepared in the same area as something different that you are allergic to.

Eggs and milk are ingredients in many baked goods. Gluten products are extremely difficult to avoid. Recently there are gluten free products advertised but they are still difficult to find and can be more expensive than a product with gluten.

Peanuts used to be the staple food in peanut butter and jelly packed lunches and airplane snacks. Now with food allergies it is difficult to bring peanuts anywhere with you. Tree nuts are often processed in facilities that process peanuts. Soybeans or their derivatives are used as a meat substitute in many vegetarian products.

That evening my husband woke me up about 3 AM to tell me he wasn’t feeling well. I do not wake that easily so I asked him what was wrong and went back to bed. A few minutes later he woke me again to tell me he felt worse. I looked over and he was swollen and beet red. His voice was high-pitched. It was time to take him to the hospital.

Fifteen minutes later, when we arrived at the hospital, the staff took one look and rushed Buck into the back and immediately started him on Adrenalin. He was having an anaphylactic reaction to the shellfish. Had we waited longer, Buck might have gone into shock or even died. After being tested, we found out that Buck was allergic to shellfish and a long list of other common foods, such as melons, potatoes, and eggs. Buck in addition to many others suffer from such food allergies.

The years after we discovered the food allergies have been challenging. We finally know the reasons for Buck’s itchiness and redness after meals, and have to work hard to avoid the foods. At the same time, everyone else in the family is deprived of the foods they once enjoyed.

Following are some tips for surviving the discovery of food allergies:

1. Research how to live safely with food allergies. You will find that there are not only foods to avoid, but food groups. For example, you would not only avoid watermelon, but cantelope as well. Create a new menu devoid of allergens but one that will be enjoyed by all, which will prevent resentment of family members.
2. Read the labels on cans. There are many egg-based foods, e.g., egg noodles, that should be avoided. Also, potatoes are used as a starch in many foods. Educate all family members.
3. When eating out at a restaurant, let the waiter or waitress know about the food allergy. Shellfish allergies are common. Find out whether a deep fryer has been used for cooking seafood as well as other foods, or whether shrimp, for example, is contained in a recipe.
4. Get a prescription of epinephrine from your allergist or physician and keep it with you at all times. Make all family members aware of the signs and symptoms of allergic reactions.
5. For those in your household not allergic to shellfish, enjoy it when not in the company of the person with an allergy. Often, just the smell of seafood can set off a small reaction.

She was four months old at the time. Now she is fifteen and we have gone through lots of phases of learning to live carefully when it comes to food. One of the main problems is hidden ingredients in prepared foods. Every time you eat in a restaurant, you have to rely on the honesty of the restaurant in letting you know if a dish has something you are allergic to in it. Our daughter has eaten in all kinds of restaurants, but there is always a degree of worry that a food will make her sick due to her food allergies.

The allergist has always said that her past history of reactions (bad stomach ache and vomiting) is not a predictor of future reactions. They could be worse or better. Our daughter has learned to always carry an epi-pen and benadryl. These could save her life. She gets tested every year or two to see if she has outgrown and of the allergies. So far, she hasn’t. In the meantime, she is a tall, beautiful girl who enjoys all the regular activities of a teenager. She just has to be a little more careful. We hope that someday research that is underway will help find a cure or a better way of preventing bad reactions.