Glycoproteins, which have similarities to big allergens like latex, ragweed and kiwi, may be the key culprit behind wine allergies.
Allergies to spices are difficult to detect and on the rise, says allergist Sami Bahna.
Author John Grisham found himself caught in his own personal thriller, this one a frightening medical mystery.
There have long been tales of marijuana causing reactions. Now a Canadian allergist has confirmed that the weed is indeed an allergen. After one of his patients broke out in hives and had trouble breathing after drinking marijuana tea, Dr. Gordon Sussman began asking his patients about their marijuana use, and recruited 17 people for… Read more »
Allergen Where It Hides Alternate Names Other Foods Corn: alcohol artificial flavorings and sweeteners (like aspartame and xylitol) baking powder confectioner’s sugar (corn starch) margarine Olestra/Olean cooking oil May contain corn (not always): acetic acid citric acid alpha tocopherol ascorbates ascorbic acid dextrose (also found in IV solutions in hospitals) fumaric acid gluconate glucose glycerol… Read more »
Allergen Where It Hides Alternate Names Sulphites alcoholic and non-alcoholic beer and cider vinegar and wine vinegar wine baked goods with dried fruits bottled lemon/lime juices canned/frozen fruits, vegetables cereal, cornmeal, cornstarch, crackers condiments: horseradish, ketchup, mustard, pickles, relish and sauerkraut dehydrated potatoes, and frozen French fries dried fruits and vegetables, e.g. apricots, raisins, sweet… Read more »
When you have wheat allergy, your immune system sees it as a dangerous foreign substance and takes action, fighting back with antibodies known as Immunoglobulin E, or IgE.
From the Allergic Living magazine archives. On the Canadian Food Inspection Agency’s list of the top 11 foods that cause the most frequent and severe allergic reactions, 10 of the names will be familiar – peanuts, tree nuts, milk, eggs, fish, shellfish, soy, wheat, sesame and mustard. But the eleventh name on the list may… Read more »
These chemical additives cause reactions that mimic allergy. But the reason why remains a mystery. Consider the Canadian Food Inspection Agency’s list of the Top 11 food groups that cause the most frequent and severe allergic reactions. Eight of the names will be familiar to most North Americans: peanuts, tree nuts, milk, eggs, fish and… Read more »
From the Allergic Living archives. First published in the magazine in 2010. It started out as a medical mystery that had meat lovers scratching their bodies and allergists scratching their heads. Emergency physicians and allergists in the southeastern United States began seeing hunters and outdoor enthusiasts with no previous allergy history who were going into… Read more »