Q. I’m 32 and just had my first anaphylaxis experience to shrimp. It was scary: I was wheezing and could hardly breathe. How can a grown woman suddenly develop a food allergy?
Q: I’m a chef and often serve food to allergic customers. Is it safe for those with shellfish allergies to consume sea salt? I’ve read that it can contain a microscopic type of shellfish.
Q. My younger child is allergic to peanuts and our family doctor recently said he should be avoid chickpeas (which he hasn’t tried) as well. She says there’s a high risk of reaction in peanut-allergic kids. Is this true?
Q: Over the past year, I started getting a terribly itchy mouth if I ate apples or pears or celery. Now carrots and potatoes, too! My doctor says this is a form of food allergy, related to my pollen allergies. Can you help me understand this? I’m concerned about what’s OK to eat.
Q: I’m a university student with food allergies. I’ve heard that if you accidentally eat a food with your allergen while also drinking alcohol, your allergic reaction will be worse. Why would that happen?
Q: My son goes to high school this fall and wants to try out for the football team. He has peanut and nut allergies, so is there a risk of him coming in contact with nut residue on the ball? Other boys will eat products containing these foods.