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What food allergies or intolerances do you have?

s
skyline Oct 3, 2011 09:40 PM

Because I realize that the words "intolerance" and "allergy" are often used interchangeably when it comes to food (though technically they are different, I am told), my question applies to either situation. In other words what food(s) definitely cause your body to react in a way that can be considered negative or undesirable?

My major problem food is anything in the allium family (garlic, onion, shallots, leeks, chives); even a small amount will trigger an adverse stomach reaction for hours -- so I avoid all those like the plague. Onions/shallots etc were always an issue even as a child but it got worse with age; garlic was fine until age 35 at which point it suddenly became pure poison! (just one too many orders of Caesar salad, maybe)

Wine or any other alcoholic drink will bring on a killer sinus headache in minutes (obviously that was discovered in adulthood, LOL!). No idea what the culprit is so I just completely avoid.

Kiwi, cantaloupe, honeydew, and raw banana (although cooked bananas, as in pies, breads and muffins are fine; go figure) all cause a moderate reaction (itching) so I avoid those as well. Kiwi is definitely the worst of that bunch, reactionwise; good thing it's not a favorite but it appears in a lot of mixed fruit salads in restaurant settings.

What foods are Bad Guys for you?

  1. pinehurst Oct 4, 2011 05:55 AM

    I can no longer eat my beloved fried green bell peppers without experiencing Bad Side Effects...this is intolerance...discomfort-causing, not life-threatening.

    1. f
      FrauMetzger Oct 4, 2011 12:26 PM

      Because of a chronic digestive issue, the details of which are better left to horror movies, I need to severely limit my fat intake. It's definitely not an allergy, and I'm not even entirely sure I would call it an intolerance either, but it sure does make it hard to eat. After all,fat is flavor.

      On the other hand, having this limitation has made me a much more creative and thoughtful cook. It's so easy for me, but SO disastrous to rely on butter and cream to make a dish good.

      3 Replies
      1. re: FrauMetzger
        jw615 Oct 4, 2011 01:26 PM

        You've probably already explored this, but any chance that your digestive issue is related to a pancreatic insufficiency? You pancreas produces more enzymes than just insulin. I have a pancreatic insufficiency and take a prescription enzyme supplement. (it's most commonly prescribed for people with CF, but you don't have to have CF to have this particular insufficiency) The enzyme that I take is specifically to help break down fats - I take it with each meal and snacks over 1/2 cup in volume, and it has made a HUGE difference for me.

        Like I said, you've probably already explored this with your docs, but in case you haven't, I wanted to mention. Before the enzyme, fats made me miserable, and now I'm allowed - actually encouraged to eat more fats by the doc, since I have delayed gastric emptying and the enzyme helps to move the fats along.

        1. re: jw615
          f
          FrauMetzger Oct 4, 2011 02:04 PM

          Thanks so much for letting me know about that. My doctor never discussed that with me, though possibly it was addressed in one of the many rounds of blood tests I've had. I will definitely bring that up with him next time I'm in, which seems to be just about constantly this time of year!

          1. re: FrauMetzger
            s
            skyline Oct 4, 2011 05:08 PM

            Interesting to me too. If I overindulge in fatty foods my tummy will express its displeasure pretty darn quick. Never bothered me when I was younger but apparantly once I hit the half-century mark my stomach's tolerance went to hell in a handbasket for some things, LOL.

            There's defiintely a threshhold though - for instance I can eat a double scoop of regular ice cream and be fine, but I learned 10 years ago that salmon is now a no-no for sure. Cheeses are also fine (though I only eat feta and parmesan). Olive oil, canola oil, no problem. Butter, no problem. Yogurt, no problem. Baked goods with regular milk, cream, etc etc in them, no problem.

            I gave up red meat 5 years ago and now my stomach absolutely would never tolerate it again (I tried at the 1-year mark and trust me, never again .... I once had food poisoning that was easier to get through, LOL). I can and do eat skinless plain chicken occasionally and although the tummy isn't entirely thrilled, it's bearable once in a while.

            My hunch is that while dairy fat is tolerable, other types of animal fat are less so for me. So I treat the tummy with respect, knowing that if I binge on something there will be a price to pay afterward. ;-)

      2. l
        laliz Oct 4, 2011 01:12 PM

        I'm most definitely lactose intolerant; much to my chagrin.

        a half scoop of ice cream is the most I can handle, once in a great while. no frozen yogurt. I can eat cheese, regular yogurt, cottage cheese, ricotta, but a glass of milk would do me in.

        I haven't tried lactaid

        1 Reply
        1. re: laliz
          viperlush Oct 4, 2011 01:44 PM

          <I haven't tried lactaid>

          Why not? It's such an easy way to deal with lactose intolerance. There are generic versions avaliable.

        2. chefathome Oct 4, 2011 02:26 PM

          As I have celiac I can no longer have gluten. :( Gluten is in SO many ingredients such as soy sauces and Worcestershire (in Canada) in addition to the obvious breads, pizza, croissants, choux pastry, phyllo, bagels, etc. Sure, I make decent GF alternatives but they will never be the same. Good bread needs gluten. So, not only do I get intense horrible reactions but it wreaks havoc and causes serious damage to my small intestine which can cause all sorts of sordid illnesses and diseases (malabsoprtion). I am also lactose intolerant and Lactaid does not even help. Makes it impossible to eat at weddings, potlucks and others' homes and tricky at restaurants.

          Thankfully I love to cook so eating well at home is no problem. :-)

          2 Replies
          1. re: chefathome
            s
            skyline Oct 4, 2011 05:40 PM

            I was on chemo and one of the rare side effects (lucky me) of the combo of two drugs I had to get for 4 months was a wheat allergy. It was like deja vu all over again, because I had the same thing as a child. Luckily in me it was "only" a skin reaction but it was a crash course in gluten free living. I waited 3 months after finishing that round of treatment to even risk eating wheat again. I was amazed at the difference in quality between my homemade GF baked goods and the packaged garbage that is sold in stores (yes even at Whole Foods); the latter is garbage, IMHO.

            I was also amazed at how much more the specialty flours cost, too. That was quite the eye opener! But then again, I discovered quinoa which I still eat by choice. Also learned that buckwheat (kasha) is okay as well -- and I have always loved it, my mom used to make it as a special treat from the usual rice-or-oats for a grain side dish. :-)

            1. re: skyline
              chefathome Oct 4, 2011 06:43 PM

              You are so right - purchased GF baking is substandard to be diplomatic. It would be very tough to live gluten free and not enjoy cooking and baking, that is for sure. I have so many kinds of expensive flours - some are 10 times as expensive as wheat. Actually, more than that.

              It really forces you to take stock of every single thing that you eat, that is for sure. I, too, really like buckwheat, especially in pasta (as opposed to rice flour pasta).

          2. Will Owen Oct 4, 2011 03:11 PM

            I'm blessed with the ability to eat pretty much anything, further blessed with the ability to learn to like almost anything too. When I was young I found hard-boiled eggs distasteful unless mixed with mayonnaise (as in devilled eggs or egg salad sandwiches), nor could I stand sweet custard; got over the HB egg thing just past puberty, the custard thing maybe five years ago - very much past puberty! My only problem is that I can no longer drink a glass of milk unless I do it very slowly - I don't think this is lactose intolerance per se, since I eat cheese much more often and in greater quantity than I ought to. I just can't chug a glass like I used to, or else it barely pauses in my stomach, then keeps right on going …

            3 Replies
            1. re: Will Owen
              j
              jeanmarieok Oct 4, 2011 03:16 PM

              I know what you are saying about milk - I have pretty much the same issue (why is that, do you think?). The only other strange thing I have noticed, is that sometimes sea scallops make my mouth go all numb and tinny tasting. Not all scallops, so at first I thought maybe it was some kind of preservative or something, but even scallops we get right off the docks, caught that morning, have done the same thing, so I am leaning to something specific to scallops.

              1. re: Will Owen
                s
                skyline Oct 4, 2011 05:19 PM

                I get that too... I drink at a fairly normal pace, but if I were to chug a glass of milk (any kind, though it's always either Skim or 1% in my house) it would immediately make me queasy, among other effects.

                Then again, when I have the rare chance to order an egg cream (see below*) which MUST be drunk quickly... never a problem. Maybe it's the fizz factor?

                * Egg Cream: for those who have never lived in the NY metro area during the 1950s-1970s and have no clue what an egg cream is:
                http://en.wikipedia.org/wiki/Egg_cream
                It has no eggs, nor cream either. It is chocolate (or vanilla) syrup, milk, and fountain seltzer. The fountain seltzer is critical, as are the mixing proportions. An egg cream made with bottled seltzer is a pale imitation of the real thing, and a bottled egg cream is an unforgiveable insult to the Food Gods, LOL.

                Very very few places make egg creams nowadays but there are some here and there. It's a lost art. ;-)

                1. re: Will Owen
                  i
                  Isolda Oct 7, 2011 05:58 PM

                  Cheese, particularly hard cheese, contains a lot less lactose than milk. A majority of the world's population has some degree of lactose intolerance. It's not really a medical issue, just a normal genetic variation, but a mighty annoying one if you happen to have it and live in a country where dairy products are a staple.

                  I'm moderately LI, but can eat a lot of cheese without symptoms. A latte on an empty stomach can be deadly, though....

                2. jw615 Oct 4, 2011 03:13 PM

                  I'm allergic to...everything. Well, not really everything, it just seems that way. I wish I was one of those crazy people who just thought they were, but well, the ER visits seem to say differently.

                  I'm deathly allergic to all forms of apple, cherry, and nectarine. You'd be surprised how many foods have apple juice in them when you have to look - most recently I was annoyed by pumpkin pasta sauce with apple juice in it. Saffron may be in this category as well - eating a boxed risotto mix ended in an epi-pen, and that was the only ingredient that we knew I didn't eat on a regular basis.

                  I'm allergic to varying degrees (hives, eczema, swelling, but no ER visits yet) to eggs, soy protein, unprocessed barley, and tomatoes. I avoid these as well, since I like to be comfortable, and doc is worried that they may eventually go anaphylactic.

                  I have oral allergy syndrome that's pretty severe...doctor's orders are to avoid all uncooked fruits and veggies, but I cheat a little - I tolerate fresh pineapple and berries, so I eat those...don't tell him.

                  In the intolerance, not allergy realm, I am mildly lactose intolerant, but it's not really a big deal. I don't like milk and don't much like ice cream - I far prefer sorbet. I can eat hard cheeses and yogurt without a problem, and I use lactaid if I think I'll need it for the softer cheeses.

                  I have a gastric emptying delay, so anything high-fiber or low in nutrients is out for me. I eat very small amounts of food at a time, and eating anything too hard to digest will result in it coming back to visit me several hours later.

                  On the positive side of things, from all the restrictions I have to make most things from scratch, and I make some really good stuff - I would never have learned to cook this much or this well were it not for allergies.

                  1 Reply
                  1. re: jw615
                    s
                    skyline Oct 4, 2011 05:29 PM

                    I can definitely relate. As a child (up till puberty) I had a food-allergy list as long as your arm. Milk, eggs, wheat, all citrus, pork, and (how unfair can life be?) chocolate. This was back in the 1950s so no soy product choices like there are today. I swear I must have been raised on goat's milk and Ry-Krisp. How I escaped having nut allergies I have no idea (but the environmental-allergy list more than made up for that, LOL).

                    I never realized growing up what a challenge it must have been for my mom. All I cared about as a kid was that I couldn't eat a cafeteria lunch like the other kids, or have a Dixie Cup from the Good Humor man. Or if I did, the resulting rash/hives/swelling would be a dead giveaway that I'd eaten something I wasn't allowed to. Meanwhile my poor mom was probably ready to tear her hair out in frustration!

                    My childhood food allergies disappeared with puberty (though the environmental ones remained) and I made up for lost time with far more pints of chocolate Haagen-Dazs than I will ever admit to, LOL.

                  2. w
                    waking1 Oct 4, 2011 03:23 PM

                    Fish is out in my world. Didn't like it as a kid, found out why as an adult. Hives, swelling and all the rest. On the other hand, I only drink hand-made bloody mary's as the Worcestershire has anchovy in it so the pre-mixed blend is out.

                    1. linguafood Oct 4, 2011 03:27 PM

                      I can have adverse reactions to any number of foods. It really is a day-form kinda thing for me.

                      Sometimes, pasta & tomato sauce is fine... other times, not so great. It's such a crap shoot that I've given up figuring it out. I've dealt with this all my life, so I'll continue dealing with it.

                      None of the effects are life-threatening, just very uncomfortable. If the food is worth it (and it generally is), tough titties for me.

                      5 Replies
                      1. re: linguafood
                        viperlush Oct 4, 2011 03:47 PM

                        That's like me and strawberries and apples. Sometimes all it takes is a lick and and my stomach is cramping. Other times I can eat as much as I like. Doesn't matter when, where, how much, or what else I'm eating. I've just learned to slow down and start with a lick, then a nibble, and then a big bite.

                        1. re: viperlush
                          t
                          tonifi Oct 4, 2011 04:10 PM

                          Watermelon. It came on in my thirties. I sweat, get a headache, and sometimes black out...followed by extreme gastric distress and (inexplicably) pain in my hands and the soles of my feet. It seems to have become progressively much worse with every exposure. I've read some things that suggest it may be related to my intolerance for latex (the gloves at work made my hands turn red & itch...and after surgery the latex adhesive on the bandages burned my skin). When I have mentioned it to a doctor they tend to look puzzled...I just avoid the stuff. Zealously.

                          1. re: tonifi
                            viperlush Oct 4, 2011 04:19 PM

                            That's an interesting reaction that you get. Watermelon is another one that I avoid because my reaction to it isn't predictable.

                            1. re: tonifi
                              goodhealthgourmet Oct 7, 2011 06:19 PM

                              When I have mentioned it to a doctor they tend to look puzzled
                              ~~~~~~~~~~
                              print out the following and give 'em a copy ;)

                              http://www.allergenbureau.net/news/understanding-watermelon-allergy
                              http://www.food-allergens.de/password...

                              1. re: goodhealthgourmet
                                m
                                magiesmom Oct 7, 2011 07:00 PM

                                ghg: good to hear from you. I have missed your posts.

                        2. s
                          SherBel Oct 4, 2011 04:34 PM

                          Radishes give me a rash on my gums and lips, and touching the leaves gives me a dreadful rash on my hands. Lesson learned. (I hate the taste of radishes, btw, but hubby loves them, so I just handle them carefully now.)

                          Otherwise, no issues.

                          1. r
                            rainey Oct 4, 2011 06:18 PM

                            It's never been diagnosed even though I have had allergy testing and take shots for some allergens that register on my skin but my husband has noted a convergence of my eating mussels and having asthma episodes. I don't care!!! I'm gonna have mussels. ...and, apparently, asthma that goes out of control from time to time.

                            2 Replies
                            1. re: rainey
                              viperlush Oct 4, 2011 07:17 PM

                              My mom did the testing for allergies. She tested positive for so many things she basically ignores the results and still eats what she wants. But she has stopped eating shrimp after having multiple episodes of facial and throat swelling. My dad "discovered" his shellfish allergy about 22 yrs ago at a celebratory dinner which resulted in a trip to the emergency room. My brother has recently developed issues with shellfish. When it comes to eating shellfish, I have my finger crossed and pray that the tickle in my throat is all in my imagination.

                              1. re: viperlush
                                r
                                rainey Oct 4, 2011 09:32 PM

                                It can be a *serious* problem. My husband had the out-of-the-blue throat swelling up after eating shrimp about 40 years ago. I'm not kidding -- 40-freakin' years ago -- and he hasn't been willing to try a piece of shellfish since.

                                Me? I've had asthma most of my adult life and been in emergency rooms and even intensive care more times than I care to admit. But I've got inhalers and I know where to get an Rx for steroids. I also LOVE mussels. And life's too short to not have some spice in it. Know what I mean? ;>

                                Hope your tickle remains a tickle and that you know where to get an epi pen if that's something you should have in your pocket/purse. I'll keep my fingers crossed for you. ;>

                            2. Njchicaa Oct 4, 2011 06:34 PM

                              No allergies or intolerances here. After reading these posts, I feel very lucky!

                              1. s
                                subal Oct 4, 2011 07:30 PM

                                Nuts and nut extracts.

                                Although peanut oil for frying is no problem. Bigest problem for me is "just a touch of almond or hazelnut flavoring". by the time it reacts, it is already in my system!

                                1. agoodbite Oct 4, 2011 07:34 PM

                                  I've recently gone gluten-free even though all recent testing for celiac disease came back negative. I'm still suffering terrible digestive issues (need I say more?), but I do think going gluten free is helping a little bit. I have a niece that has celiac and a sister that recently tested as gluten-intolerant. Since I already cook Sunday dinners for my entire family, I'm well-versed in how to make delicious meals that are naturally GF and I'm glad for that. But I really miss good bread.

                                  I hear what you say, chefathome about how the GF life cramps one's style. I'm already fretting about Thanksgiving at the in-laws. I'll skip the turkey (don't much care for it anyway), brink some GF cornbread dressing, a green bean salad, some GF gravy and a GF pie - maybe buttermilk. I'm still mourning the loss of gluten...

                                  I've also recently discovered that I can no longer eat bananas. They make my lips blow up like balloons. I've also had hives on my stomach recently and have no idea where they came from.

                                  I've always had a delicate constitution, but as I near the half-century mark, my daily problems multiply... The doctors ain't providing any answers so I'm at the point of stabbing in the dark.

                                  1 Reply
                                  1. re: agoodbite
                                    s
                                    skyline Oct 6, 2011 03:29 PM

                                    That's the exact same reaction I have to fresh bananas: lips swell up and feel extremely itchy. Ditto for the others I mentioned (kiwi, cantaloupe, honeydew) although kiwi is the worst, followed by uncooked banana, cantaloupe, and honeydew. Oddly, I can eat banana bread, and I've also had Bananas Foster, without getting "the lips". At first I thought it might be the skin, so once tried peeling the banana wearing disposable gloves, letting it drop onto a clean plate without touching it, tossing the gloves, then eating the banana itself with a fork. No good. So it's "in" the flesh of the banana, whatever it is ... yet heat (cooking) seems to affect it (break it down?) in some way. Can you eat baked/sauteed/baked-good bananas without getting the reaction?

                                    I hear you about the half-century thing. I think at that point some of our bodies must decide "Okay, now for the second half let's just change things up a bit, shall we?" LOL

                                    I won't even BEGIN talking about all the muscles that used to be fine before, but aren't NEARLY as forgiving of overuse now........

                                  2. e
                                    escondido123 Oct 4, 2011 09:24 PM

                                    My sister-in-law has numerous intolerances to various foods. When her brother, my husband, asked her what one of those intolerances caused she said "oh gas, some heartburn." We both reacted by saying to each other (when we were alone)--well we get those same reactions but not enough that we'd stop eating those foods. Like pain and other physical discomforts I think part of it is how much we can deal with. For me, tomatoes can be a big problem. Luckily, a good size dose of acid reducer, a high pillow in bed and I get to eat what I want.

                                    1. l
                                      lsmutko Oct 5, 2011 12:18 PM

                                      Celery. And fennel. If I eat them raw, my tongue and throat swell, it gets hard to breathe. Cooked is no problem. I haven't had celery raw since I was a kid and had a bad reaction. Then a couple of years ago, there was some raw fennel in a slaw and as soon as I felt the tongue start feeling weird, I stopped eating.

                                      A couple people in my Grandmother's family have the same reaction, but I've never heard of it with any outside the family.

                                      1. c
                                        ceekskat Oct 5, 2011 12:30 PM

                                        Developed anaphylactic reaction to shellfish at age 35...really miss eating dim sum & sushi without anxiety. DD developed same allergy at age 5.

                                        1. r
                                          rizzo0904 Oct 5, 2011 12:45 PM

                                          none....my 3 year old is allergic to cashews and pistachios

                                          1. BeeZee Oct 5, 2011 01:57 PM

                                            have a problem with red wine ever since I started taking eye drops for glaucoma...not a common reaction, but the Doc theorizes it has something to do with the preservatives in the eye drops in combination with the sulfites in the wine. I get nauseous and break out in a cold sweat like I'm going to pass out. Happened twice and I put 2+2 together with red wine as the common denominator.

                                            3 Replies
                                            1. re: BeeZee
                                              arktos Oct 5, 2011 02:42 PM

                                              I think I'm becoming allergic to most all foods. No matter what I eat, after about 20 minutes I develop congestion and phlegm as if I have the flu. It goes away after about half an hour, but is rather annoying and uncomfortable.

                                              1. re: arktos
                                                goodhealthgourmet Oct 7, 2011 06:28 PM

                                                arktos, if you notice that you're coughing or clearing your throat a lot after eating, PLEASE go see a doctor. it could be a sign of esophageal weakness or other issue which puts you at risk for aspirating food & fluid into your lungs.

                                                1. re: goodhealthgourmet
                                                  arktos Oct 8, 2011 05:34 PM

                                                  Thanks! I've already seen a doc about it. He thinks it may be a Hiatal hernia. May never know, they'd have to stick a TV cam down there to find out. Had that done before,, no thanks!! Anyway, doc doesn't think it's a major concern, just an irritant I have to live with.

                                            2. b
                                              beccydinosaur Oct 5, 2011 04:49 PM

                                              Pineapple and coconut. The pineapple is easy to avoid but a lot of things have coconut in them. Food doesn't taste as good on the way back up :(

                                              I'm somewhat lactose intolerant - things like yoghurt or cheese are okay but milk and ice-cream in large quantities will make me feel awful.

                                              1. Vetter Oct 5, 2011 07:00 PM

                                                Allergic to strawberries and intolerant to gluten. I haven't had a strawberry in 12 years, and I still pout when I smell them. I haven't had gluten/wheat in 2 years, and I hardly miss it.

                                                1. Cookiefiend Oct 5, 2011 07:00 PM

                                                  All shellfish.
                                                  It started when I was 22 and has gotten progressively worse. Now even the smell of it cooking makes me wheeze and I carry an epi-pen everywhere.
                                                  :-P

                                                  1 Reply
                                                  1. re: Cookiefiend
                                                    s
                                                    skyline Oct 6, 2011 03:36 PM

                                                    I know SO many people who developed a shellfish allergy in adulthood, and a few have had reactions from just having had a plate or bowl passed to them at the table by someone who had previously been eating, for instance, a shrimp cocktail.

                                                    I don't have the epi option, because I have an unrelated condition that makes epinephrine (or anything else that has that same 'adrenaline" effect) a no-no for me. I can't even use any of the non-drowsy cold/allergy medications, nor can I use Benadryl (the one and only time I was given it, it almost sent me to the hospital!). So if I were to get a severe allergic reaction the only thing they could give me would be a mega-dose of cortisone -- thus avoidance is my mantra.

                                                  2. d
                                                    dmjordan Oct 6, 2011 04:10 PM

                                                    I was just diagnosed with celiac disease a week ago : ( The upside is that I have no physical pain or reactions to eating gluten and I never was a big bread/cake/cookie person to begin with. The soy sauce and the pasta is another story though! And I haven't tried eating out yet.

                                                    3 Replies
                                                    1. re: dmjordan
                                                      s
                                                      skyline Oct 6, 2011 04:30 PM

                                                      When I had to go wheat-free, I found that of the two types of gluten free pasta (rice-based or quinoa-based) I liked the taste and texture of the rice-based ones better.

                                                      The quinoa/corn (Ancient Harvest) GF pasta just seemed much "chewier" to me than the rice based ones did. I believe the rice based pasta was a combination of rice flour, potato flour, and soy flour and the brand was BioNature (or something close to that).

                                                      I believe Kikkoman makes a gluten free soy sauce (I've seen it on the shelves in the Natural Foods/GF section of our local supermarket) but you probably have already found that. :-)

                                                      1. re: dmjordan
                                                        chefathome Oct 6, 2011 04:59 PM

                                                        Oh, sorry to hear that. The gluten free diet can be tough (when eating away from home). I used to just love making homemade pasta, bread, etc. - still do but it is not the same. :-( I would suggest not eating out for awhile - it can be overwhelming at first. I found it easier trying not to replace my favourite gluten-y foods for a few months - the first GF bread I had was absolutely disgusting. I will never forget it - I actually cried. If you can find Glutino's Genius bread or Udi's bread it is decent - not fabulous but by far the best (other than homemade). I know you are not a bread person but it is nice to have French toast, etc. once in a while.

                                                        My favourite pastas are made with buckwheat and/or millet - nice texture and flavour.

                                                        Be sure to read all labels and contact companies re cross contamination and cleaning practices! I was on the phone many times a week the first couple of months. Also check your toothpaste and any vitamins/medications - many contain gluten. My dentist uses fluoride that contains gluten so that is another thing to think about.

                                                        1. re: chefathome
                                                          s
                                                          skyline Oct 6, 2011 05:06 PM

                                                          Oh, I was lucky in that my gluten/wheat (not sure which it actually was, so I avoided gluten across the board just in case!) intolerance was only temporary (a rare side effect from chemo). So now I am back to "normal" eating in that regard (at least as far as gluten goes, anyway!) but with a newfound respect for those who do have that issue.

                                                          I kept all my GF cookbooks just in case I need to do any baking for anyone in the future who is gluten intolerant, since the recipes have now all been "kitchen tested". :-)

                                                      2. Kajikit Oct 8, 2011 08:58 AM

                                                        I have a mild problem with dairy. I'm fine with low-fat dairy products, but high-fat or concentrated dairy make me miserable - but cheesecake is worth any price. I used to take lactaid which helped a bit, but my dairy issues virtually disappeared when I switched to buying 1% milk, low-fat or fat-free yoghurt, and light icecream. The biggest culprits are 'deluxe' icecreams (made with cream and few other ingredients), dulce de leche, cooked-down milk puddings that concentrate the milk, and mozarella cheese.

                                                        I'm sensitive to tropical fruits like pineapple and mango. Nothing major, but they make my mouth and throat itch, so I won't eat them unless they're thoroughly cooked. Commercially-processed stuff is fine, but home-cooked can still be an issue (a friend made a mango cake that had so much mango juice in it that it tasted (and acted) like raw fruit).

                                                        DH is deathly allergic to shellfish, which suddenly appeared in his late 20s (he found out in the usual way - sitting in a restaurant gobbling clams and someone said 'oh dear, you don't look good' shortly before he keeled over.) He also has a major digestive intolerance to peppers.

                                                        1. e
                                                          emilyjh75 Oct 8, 2011 04:43 PM

                                                          Honey and bananas both create a pretty severe oral allergy reaction. After a particularly bad honey reaction, the next day I was making applesauce and suddenly got violently ill, passing out, eyes turning nearly purple, trouble breathing, etc. Went to the emergency room, and was okay, but later found out that the honey reaction somehow "sensitized" me to the apples, and triggered an apple allergy, so I can't eat most varieties of apple anymore, although I can tolerate small amounts of certain varieties (such as gala, which have a lower amount of the protein in it that I'm [now, apparently] allergic to).

                                                          Blueberries tend to run right through me, but I usually eat them anyway. And of course, as I get older, my lactase begins to fail me, but I still eat dairy anyway. Totally worth it.

                                                          1. m
                                                            mpjmph Oct 8, 2011 06:05 PM

                                                            I have an intolerance for soy sauce, miso, and other fermented soy products. It took years to figure out what it was, the symptoms were always the same, but I couldn't find a pattern in the food that made me feel bad because the foods were all over the map. I finally figured it out when I started learning to like sushi - I always felt bad after eating a few pieces with soy sauce, but no problems if I skipped the sauce. At first I thought it was just soy sauce, but then realized miso soup caused the same reaction. Looking back, the mystery foods that made me sick all had some kind of sauce that likely included soy sauce for color and salt. Other soy products don't cause any problems.

                                                            1. onceadaylily Oct 9, 2011 11:32 AM

                                                              I developed an allergy/intolerance to fish shortly after I became a pescetarian. It's like they were fighting back or something. I lost my insurance a year or so ago, so I haven't been to see my doctor about this. At first, I tried to narrow it down, to see what I could still enjoy, figuring that the pleasure from the food was worth the cold showers I'd have to sometimes jump into to halt the hives--and my body's reaction was so inconsistent, I kept hoping there was something else going on. But the last two episodes progressed from hives to a tight, sand-papery feeling in my throat, with chest and stomach pains the next day. And I also developed a few small scars from the hives (I really should have researched that aspect more diligently). After I saw that I am now visibly scarred by my idiocy and stubbornness, I realized I had to stop pushing it. It has just been so difficult to give it up! I have had a sushi dinner for every special occasion for the last ten years. My birthday is in three weeks. Oooh, what shall I eat? Kale? Pfft.

                                                              Fish is the big one, and the only one that I find bothersome, but there is definitely something in both rose hips and that cheap gumball machine gum that causes me to first cough and then start to choke within minutes. And I also had a terrible reaction to benadryl, and am allergic to latex. I was surprised to see those last two here.

                                                              My boyfriend is lactose intolerant (still eats plenty of cheese though), and thinks he may have inherited his mother's wheat and gluten allergies. He's going to get checked out soon. I always joke that we're running out of things to eat.

                                                              4 Replies
                                                              1. re: onceadaylily
                                                                goodhealthgourmet Oct 9, 2011 11:56 AM

                                                                random thought about the gumballs - the candy coating often contains food-grade paraffin wax. i wonder if you're allergic to paraffin, or if it somehow triggers your latex allergy..?

                                                                1. re: goodhealthgourmet
                                                                  onceadaylily Oct 9, 2011 01:22 PM

                                                                  It's an interesting thought, ghg. I've never had that reaction to anything else that might contain paraffin (fruits and such). But it seems that chewing gum causes the release of more saliva than, say, an apple, and could coat the throat? Huh.

                                                                  And welcome back, lady.

                                                                  1. re: onceadaylily
                                                                    goodhealthgourmet Oct 9, 2011 05:01 PM

                                                                    i could be totally wrong about the paraffin but my mind wanders into strange places these days. and thanks, it's good to be back :)

                                                                2. re: onceadaylily
                                                                  s
                                                                  skyline Oct 9, 2011 02:30 PM

                                                                  Wow, and here I thought I must be the only person on the planet who got a bad reaction to something that is supposed to PREVENT a bad reaction (Benadryl), LOL. At least we're not alone anymore, onceadaylily! :)

                                                                3. limster Oct 9, 2011 11:40 AM

                                                                  I'm can't tolerate food that is not delicious.

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