A new study finds soy, corn and other (supposedly ‘healthy’) food oils may be causing lung inflammation.
Q: My 11-year-old has sesame allergy and I keep hearing about more and more sesame-allergic children. Why isn’t sesame on the top allergens list and labeled on foods as an allergen?
Q. I have a soy allergy, and find that many personal care products, such as shampoos and body wash, contain soy. How concerned do I need to be about soy in these types of products?
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?