r/FoodAllergies

My best friend is graduating tomorrow and I really want to make him something. But I’m struggling finding a recipe that I like that meets his needs.

1. Absolutely no almonds and preferably no tree nuts. He’s allergic to almonds and his brother is allergic to all tree nuts.

2. No fruit chunks. And generally no fruit in general. He doesn’t like most fruit flavors and he doesn’t like fruit chunks at all.

3. Something that can be made in a day (or two if need be). This one is for me. I really should’ve planned ahead but I screwed up and procrastinated. That being said, I probably can’t give it to hime tomorrow anyways since food isn’t allowed for the ceremony/event. So if it takes two days that’s okay as well.

4. His brother is already making him cookies, I know neither of them care about doubling up, but I don’t know what kind he’s going to make. I’d rather just avoid cookies as to not end up giving my friend more of the same kind if cookie. If that makes sense.

Any ideas/help is greatly appreciated!

My son's daycare is serving chicken wings, veggies, and ranch dressing on Friday and they asked me if I could send in a dip for him. His allergies are milk, eggs, peanuts, and tree nuts. What do you like to have with chicken wings and veggies if you have egg and milk allergies?

I am deteriorating very quickly due to my MCAS worsening. I am most likely deficient in almost every vitamin and nutrient since I'm only able to eat basically two or three foods.

I ordered some hypoallergenic formula but I am scared I won't be able to tolerate it because it has oil, which is one of my biggest triggers, and because it has milk which is also a huge trigger for me. But I probably have only a few months left to live, so I have to try. Too bad I don't have an epipen or anything.

Hey guys, I was on a call with my mother and she is currently doing a naturopathy wellness program in India. She's called me to say that she did an IGG panel there and found elevated IGG for multiple foods and told me that the "doctors" (I'm highly suspicious of whether these people are actually doctors honestly) told her that the high IGG foods mean that she is allergic or sensitive to them and should avoid them and only eat low IGG foods. She said this was something I, as someone with multiple autoimmune diseases, should do. I did some research and learned this is complete bullshit, but was curious as to what IGG panels actually show and what they say about what foods you should/should not be eating.

Does anyone else feel like restaurant allergy information is still way harder than it should be?

Even when restaurants have allergen menus, I still find myself trying to figure out:
- whether staff actually understand cross-contact
- if procedures vary by location
- whether the information is updated
- if other allergy diners have had good or bad experiences there

Some chains make me feel very confident, while others technically provide allergen info but still feel risky.

Curious what other people rely on most before deciding where to eat:
- official allergen menu?
- calling ahead?
- reviews?
- trial and error?
- certain “trusted” chains only?

What actually makes you trust a restaurant with allergies?

..anyway, turns out Gum Arabic is latex allergy crossreactive...

Howdy, as the title asks I’m wondering just what the heck I’m allergic to in Nutella. I love Nutella, I had it all the time as a kid and for a little while as a teen I stopped eating it for a while to try an be a bit more healthy, but when I tried it again I found myself getting a stomach ache. I’m 23 now and as much as I love Nutella I’ve had to completely avoid eating it because otherwise it makes me nauseous which sucks because I don’t even know the exact reason as to why so I have no clue for a jumping off point of what to even look to avoid in alternatives.

I know it’s not a hazelnut allergy, I’ve never had any sort of nut allergies and can eat hazel nuts by themselves or in other foods just fine, and it’s not a soy or a chocolate allergy because I’m normal with those too. I’ve got no dairy or sugar sensitivities and I don’t think it could be the palm oil because I’m sure I’ve had other foods that have the same and so far my only allergic reactions have come from Nutella and avocado.

My conclusion is that it’s probably some sort of preservative? I don’t know if Nutella has changed their recipe over the years and the switch over to xanthan gum or something around the late to mid 2010s has been behind my tummy aches since I was fine with it for years before this random allergy popped up. Does anyone have any suggestions or ideas of what it could possibly be??

Does anyone have a dairy free sour cream and chesse they like?

I love cooking. I love cooking for other people - it's a way I show my love and appreciation.

However, one of my dates cannot consume gluten, lactose, soy, or corn. Pretty much all of my recipes include one or more of those ingredients, and while she's told me that Thai food is mostly safe for her, I have no clue where to start on that. I also have next-to-no spice tolerance, and I'd like to make meals we both can enjoy.

On the other hand, I know alternatives for all of these exist in some form or another. But, I've never cooked with them, and I don't know if there are different alternatives for different types of meal preparation. Like the soy-free soy sauce alternative I found that uses coconut aminos, whether it will work as both a dipping sauce for dumplings and as a marinade for my sesame beef recipe.

I plan on also asking the people around me for any recipes they have - but it'd be a massive help if any of y'all could give me tips / tools I should look into.

Thanks!

This may be more of a question from trauma but could people share, whether they themselves have allergies or their partner does, how they have introduced food allergies and how it has affected the relationship. My last relationship my partner started off kind and aware of my severe allergies, but then grew more intolerant , making them seem like a burden and saying he doesn’t like having to compromise.

I know it can be an adjustment if you are telling someone you care about seriously that a food they might like or love can really hurt you. I don’t know if it’s asking too much of partners to adjust to all this, especially early on in a relationship and as it progresses, so I wanted to hear how people have navigated it and if partners largely do care about allergies and adjust.

Thank you❤️

My 22 month old daughter is allergic to eggs, tree nuts, peanuts, and sesame. Her daycare center is having a party in a couple weeks where they will be serving ice cream. I typically don’t give her much sugar, but since it’s a special occasion, I want her to be able to have a treat. She has never had ice cream before. Are there any safe brands out there?

My son has always been allergic to pistachios, cashew and sesame but this morning tested high enough to need an epi pen for those 3.

This is new territory for myself and I'm one nervous parent.

We have obviously been fine avoiding them and have had to have a trip to the ER for allergies but now I'm extra nervous.

1. What is a recommended carrying case

2. When they go to friends houses to you send the pen with them?

3. Should I get 2 cases?

Love, a nervous overwhelmed mom

What chemicals are being used for fish? Fish has always been hit and miss with me. Like I can tolerate like can tuna, salmon but frozen fish I can't tolerate at all without severe instant stomach ache like a knife and it goes up my esophagus. That even includes the majority of fast food places all the way to McDonald's fish filets. My stomach instantly will hurt. I've always sort of chalked it up to sodium tripolyphosphate. But is it maybe something else?

Shellfish doesn't do it to me, at least fresh doesn't, crab, shrimp, crawfish, mussels, lobster.

A common dish to eat within my house hold is hamburger helper (specifically from the company with the glove mascot) and usually I would get some heart burn/chest pains and I had assumed this was because of the amount I ate

One night, however, I wanted seconds of it and it lead an unexpected reaction. My chest/stomach was aching to the point I couldn’t sleep, my throat was throbbing, I had red dots all over my arms and thighs which I can only describe as hives which were itchy and I even vomited, unsure if it caused the vomit or not but I digress

Thankfully, it wasn’t at a concerning level since I was perfectly fine the next day and when I told my mom about it, she didn’t seem all that worried, which now that I’m looking back, feelings kind of concerning since I could’ve almost died but whatever

And let me preface this, I have eaten things like dairy, pasta and hamburger meat before and have been perfectly fine afterwards so idk how this even happened

Especially since this seems to be an amount based thing considering I have eaten hamburger helper by one noodle thingy at a time and had no side effects

You guys have any ideas on what’s going on?