I have maintained this page for about ten years. My first allergic reaction was in 1995 to plums. The second one, a few months later, was to apple juice. In more than a decade of being aware of my food intolerances my reactions have varied from throwing up, extreme muscle pain rendering me unable to walk or lift my head, migraines, diarrhea, hives, contact swelling (including throat and hands as appropriate). Allergies are really scary. My reactions are rarely immediate--often taking up to eight hours and starting while I'm sleeping. Contact reactions to deadly nightshades (potatoes, peppers) can happen immediately. In some ways this can make the reaction more dangerous because I can't necessarily taste the allergen and end up eating more of it, which worsens the reaction when it does happen.

But it's been ten years since I've had an anaphylactic reaction that required a shot of adrenaline (EpiPen) and injected anti-histamine. I can typically control my reactions with oral anti-histamines. I have started eating many of the foods that were once on my "no eat" list; however, this is entirely dependent on my mood. Allergies are an immune system response. If my immune system is weak I am more likely to react "inappropriately" to some foods.

I can safely eat: starchy white foods (wheat, rice, potatoes and pasta), citrus fruits, pineapples, bacon and ginger. But not bacon and ginger at the same time. I tried that once and it tastes worse than rubbish. I can usually tolerate trace amounts of my allergens if they have been cooked. All meats are fine (yes, I can eat fish and shellfish). Green veggies, with the exception of green peppers (capsicum), are fine (Brussel sprouts are my FAVE veggie, seriously).

I have started eating the following foods when they have been cooked: peanuts, pears, bananas, pecans, cashews, carrots, celery, chamomile, parsley.

When in doubt, ask!

Allergies as of February 7, 2010

Here's the big list of things that I'm allergic to (in no particular order).The *s indicate the food has triggered a full anaphylactic reaction.

• apples *
• plums *
• hazelnuts *
• sunflower seeds *
• avocados *
• maple syrup * (imitation flavor is fine)
• peaches
• cherries
• walnuts
• melons (watermelon, cantaloupe, etc)
• strawberries
• kiwi
• raw celery and carrots are sometimes still a problem. please omit them from salads. in soups they're fine.
• soy milk, tofu, miso, "protein", "lecithin", mono-diglyceride, MSG, "natural flavors", "emulsifier", okra, tempeh and all soy products. This ends up being a very long list. Please read labels carefully on any prepared/packaged foods. If you are cooking with any of these, please do not double dip your stirring utensil. I will get sick. Ideally my food is prepped ahead of time. I am a challenge to cook for and am happy to do it myself if you're feeling unsure or uncomfortable. :)
• raw peppers (red, green, etc), raw squash and raw potatoes (but really, who eats raw potatoes?). Peppers are all fine if included in soup, or otherwise well cooked. Hot peppers and black peppers are considered "safe." I have had contact reactions to bell peppers, squash and potatoes (rash on touching).
• In terms of cooking oils: please do not cook with sunflower, safflower or soy oils. Canola, vegetable, peanut and olive oil are fine. Please also check bread labels for these oils.