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Allergies

emma jane's allergens

up-to-date as of February 17, 2008

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 *
  • peaches
  • pears *
  • plums *
  • cherries
  • hazelnuts *
  • walnuts
  • pecans
  • cashews
  • (and all other nuts)
  • peanuts (this is a legume, not a nut; trace amounts are fine)
  • celery
  • carrots
  • chamomile (don't think I've ever had a problem, but the allergist told me to stay away from it)
  • parsley (I don't worry about this one anymore - it's never presented in large enough quantities to be a problem)
  • melons (watermelon, cantaloupe, etc)
  • strawberries
  • sunflower seeds *
  • kiwi
  • avocados *
  • bananas
  • 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. :)
  • maple syrup (imitation flavor is fine)
  • 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). Generally I use plastic gloves when preparing these foods to avoid direct contact.
  • In terms of cooking oils: please do not cook with sunflower, safflower, soy or peanut oils. Canola and olive oil are fine. Please also check bread labels for these oils.

Here's the general rule: if it grows on a tree, I can't eat it. If it's related to ragweed, I can't eat it. If it's related to rubber, I can't eat it.

I can eat: starchy white foods (rice, potatoes and pasta), citrus fruits, pineapples. I can usually tolerate trace amounts of my allergens if they have been cooked. However, "tolerate" means that I'll "only" get a migraine/vomit/diarrhea as opposed to a full anaphylactic reaction where my throat closes over. All meats are fine (yes, I can eat fish and shellfish). Green veggies are fine (brussel sprouts are my FAVE veggie, seriously). In general Japanese food is fine (leave out the soy and avocado please), but Chinese food is a lot more difficult because of the soy/MSG content.

Note: I have re-introduced COOKED carrots into my diet. Soups and stews containing carrots that have been cooked for more than one hour are now safe. This may apply to other allergens as well; however, I have only tested carrots. Raw carrots are not safe.

When in doubt, ask!