Nearly 14 years ago I was diagnosed with very severe food allergies after several very scary trips to the hospital. It's been more than ten years since I've used my epipen and more than five years since I've called 911. I still have reactions but they tend to be localized and "very minor" compared to the full blown anaphylactic reactions I used to get. (The week I was in Hungary I thought I had a low grade flu as food went in and food went out. It turns out I'm allergic to paprika, which makes sense because it's made from bell peppers.)
My allergist had told me that I could try *slowly* reintroducing cooked allergens (and then gradually moving to raw foods) nearly three years ago. Tonight I decided that I'm no longer allergic to cooked carrots and I made myself some for supper. So far so good.
In that plate is: home made pasta (with tarragon from the garden), carrots and beans from my veggie box, onions, leeks from my garden, mustard seed and pine nuts and sesame seed, a bit of cumin, salt and pepper. And, of course, fresh grated parm cheese on top. To say it was really tasty would be an understatement. I did wimp out and take an anti-histamine for bed though. There's trying new things and then there's just being reckless. It'll be baby steps for me.
