When I was a kid, I was allergic to wheat {among a LONG list of other things that had potential babysitters running far away from my siblings and I for fear of being held responsible for a food-related death}. Apparently, when you approach 30, your body reverts to it’s childhood ways. For me this means new patches of eczema and a swollen life at least three times per month.
I’m allergic to fish and shellfish {which are different}, soy {found this out by eating TOFU and nearly dying}, nectarines, tree nuts, I have a peanut sensitivity, and until my 21st birthday, strawberries were definitely out of the question. I used to be unable to touch raw potatoes {this is a foodie nightmare}. The reaction for most of these = anaphylaxis. Translation: two shovel scoops from death. I can’t even be around fish/shellfish as it is cooking because there are proteins released in the steam which cause severe reactions {had to exit stage left at my little cousin’s birthday dinner because of this}.
I own multiple EpiPens and should probably be part-owner of Benadryl’s parent company because I keep them in business for sure.
So today, I write you in devastation as I have to now remove whole wheat from my diet. Things containing wheat flour don’t seem to bother me as much, but I sit here writing you as my tongue and lips are painfully puffing up.
Because of my serious near-death experiences, I am definitely a fan of labeling everything. I don’t eat at pitch-ins. I rarely eat at receptions because the poor servers never know what is in what they are passing. It makes my life in food quite an interesting one.
As I bid a fond adieu to whole wheat, I’ll be spending the weekend finding something else to love.
If I look the way I feel, then Quasimodo would be a sight for sore eyes.
Check out the Food Allergy & Anaphylaxis Network {FAAN} for more info on food allergies.
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