Seems Suspiciosly Related

[SLB5757]

So here I am again after my second allergist appointment with the new allergist.

They performed testing in their office and were shocked that I reacted to so many things. After cutting the test off early (9 minutes rather than 15) wiping me down with cream, and giving me an oral anti-histamine - they told me my results.

I am basically a 4+ and a 4++ to everything outside as far as inhalents go. This includes Trees, Weeds, Grasses, Molds, farm and mixes, Feathers, Cats, Dogs, Horses, Cattle, Gerbil, Guinea Pigs and a number of other things. As far as food go they found that I had numerous food allergies.

cantaloupe 4+

Cherry 3

Lemon 3

Pineapple 3

Strawberry 3

Almond 4+

Hazlenut 4+

peanut 4+

Pistachios 4+

Cinamon 3

Green Pepper 3

Bean 4+

Carrot 4+

celery 4+

lettuce 3

Pea 4++

Potato 4+

Tomato 4+

and the kicker

Barley 4+

Corn 4++

Rye 4++

Soybean 4++

Wheat 2

Now it just seems to me that if I have an allergy to Barley, Rye and Wheat that it would only make sense that I may at a minimum be gluten sensitive - right?? Grrrrrrrr. I don't know what I am going to eat now - but this is going to be an adventure for sure. Even if I am not Celiac I must still go Gluten Free due to the allergies.

I left the office with referrals - meds - epi pens and the gammot. At least this allergist is being proactive and understands my symptoms

[GFinDC]

Well, I am not so sure it is the same thing, being skin sensitive to something vs having an intolerance when you eat the same thing. If they based your allergies on skin testing that is. The way I understand it, the skin type and breathing in reactions are a different immune system response than the gut responses are. So, unless you rub the food all over your skin, or atomize it and breath it in, or spray a mist of it into your eyes (what fun eh?), it wouldn't affect you if you only have a skin type ( I think they call it a histamine ) reaction.

That being said I was told I have an allergy to trees and grasses years ago based on skin testing, and I have celiac, so maybe they do go together somehow. Color me not an expert on these things, but interested.

[SLB5757]

Well, I am not so sure it is the same thing, being skin sensitive to something vs having an intolerance when you eat the same thing. If they based your allergies on skin testing that is. The way I understand it, the skin type and breathing in reactions are a different immune system response than the gut responses are. So, unless you rub the food all over your skin, or atomize it and breath it in, or spray a mist of it into your eyes (what fun eh?), it wouldn't affect you if you only have a skin type ( I think they call it a histamine ) reaction.

That being said I was told I have an allergy to trees and grasses years ago based on skin testing, and I have celiac, so maybe they do go together somehow. Color me not an expert on these things, but interested.

I am not sure either. I have had blood RAST testing and skin testing done both revealing the same results. All I can do is attempt to eliminate the allergens and see how my body reacts. I am willing to try anything - so we will see how it goes.

[ravenwoodglass]

Before my allergist put me on the elimination diet he also did skin testing. He tested me for 99 substances and the only one I wasn't reactive to was beech trees. It was then that he suspected celiac although he didn't mention it till after my challenge with gluten gave me a very strong reaction and then he referred me to GI for confirmation. He stated later that my immune system was in hyperdrive because of the celiac. For me all but 2 of those 98 positives resolved after I had been on the diet a few months.

[one more mile]

This is my first Gluten free spring. Spring for me usually means at least a week of a lost voice, constant sore throat, stuffy noise and a few days in bed when they are haying in the area. I have not even gone though my first bag of cough drops yet. I have some drip but nothing like before. As a kid I was the one that went in for weekly shots. I was told I was allergic to food and air.

I accidentally found that eating sesame seeds does not cause my lungs to lock up any more. I have had to carry an inhaler for sesame seed and peanut allergy. I tease my family about trying peanuts once again but their answer is "let me drive you to the ER first." I am not dumb enough to try that one. Sadly I can still detect cat owners from about 3 feet by the bright redness in my eyes.( but I don't sneeze when greeting cat owners any more!)

The point is that my life long battle with allergies has gone from a tank battle to a side walk sweeper. Some stuff still sets me off but not nearly as much as it did before. I suspect it is because my body was in hyper drive before.

Maybe if you stick with it and avoid all the foods you are allergic to it will give your body the rest it needs and you will not react so strongly to most of it in the future. That has been my experiance.

One thing that may help is getting Your Personal Allergy Alert Two-Day Forecast‏ from pollen.com. It gets sent to my email. They tell you what pollens are high for the day and what level it will be on a scale of 1 to 12. When I had bad allergies I stayed in on days when the count was high. If the count was a 9 or ten I made sure my air cleaner was on. Also do not hang your cloths out to dry because they will hold the pollen. The best time to go out is after a rain.

[SLB5757]

I am hoping that if I just go gluten free the other allergies will subside as you guys have mentioned. I have been calling the one dietician in my town for two months and we are playing phone tag I honestly beleive that my system must be in hyper drive to have that many allergies - but I do not know what to eat if I eliminate all vegetables (besides cauliflower), potatoes, tomatos, wheat, barley, rye, soy, corn, peanuts and lots of fruits. Seriously what would I eat???This seems insane to me. The doctors gave me a list of all of the "don't eat's", but I need to know what I CAN eat. Is it even healthy for me to eat only meat, rice, cheese, eggs, milk. Where do I get all of the nutrients lost from vegetables? And am I seriously even allergic to every vegetable?? This just doesn't seem right to me. Maybe I am just in denial. It's been very difficult to work the past few days. I am constantly wondering what to do - and wondering how it is even possible to have that many allergies. I could continue to eat all of teh things I did before - but I will continue to have all of the pain and issues as well. Or I could go gluten free and hope that it heals me enough to tolerate the other foods. Orrr I could eliminate every allergen and hope that doesn't lead to other issues because I am not getting all of the nutrients needed.

Decisions, decisions, decisions.

I appreciate all of the comments here. I am waiting for the Allergist to call back and clarify what he suggested I do/eat. I feel that my decision will be that I will try going gluten free only for now and see what kind of improvement I have. If that doesn't take care of alot of the symptoms then I will start to eliminate soy, corn, potato and tomato and then last resort the vegetables that were 4+'s. Sounds like a plan to me since Wheat, Rye & Barley were all 4++'s.

[one more mile]

You will be surprised on how many foods there really are out there. Personally I thought I would die when I had to give up gluten. It has been 10 months and I am more alive then ever!!!!

It sounds like you have a good plan.

If I was in your shoes here is what I would do:( but of course your shoes are your shoes not mine)

1) eat only what you are not allergic to for one week. The first week I was gluten free I ate only about three foods.

My main goals would be gluten free and allergy free, worries about triglycerides and cholesterol in a year. You can balance things out then.

2) ASK your doctor or health food store for a daily vitamin pill that you can take. That probably will be a hard thing to find but this is your health we are talking about.

3) spend time on the web to find out about your allergies. Looking at this site made me realize that many of us also have issues with corn, and soy and coffee, some potato. There are other people on this site that have vegetable allergies. Make a post that just "vegetable allergies" to get their attention. Ask them what they do.

4) When you start feeling better add only one food at a time to your diet and see how you react. I do that now because I am sick and tired of being sick and tired.

5)Go to the largest local health food store. Many of these people are well trained and are going to seminars constantly.

I did not see onions and mushrooms on the list. one of my favorite lunches is a heap of fried onions and mushrooms.

And there are a wide verity of mushrooms.

Rice?( it makes me itch)

Caned pink salmon

Your meals may get odd but that is ok just smile at people that give you funny looks. I think my oddest meal in public was cranberry sauce and cauliflower and Parmesan cheese.

Being pain free though is so worth it to me. It was a struggle in the beginning and now I eat things that I did not even know existed, and like many of them.

One step at a time, one puzzle piece at a time you can figure this out.

[Suprmom]

I am so sorry for what you are going through. I can relate although not personally. My DS has multiple food allergies: wheat, barley, rye, oats, sesame, peanut, and egg, he has outgrown a few. He has enviromental allergies too. Let me start by telling you it gets easier as you go. I read up on some of your past posts and I would guess you don't have the traditional hives but instead more GI symptoms. If this is true I know there is something out there that is like Eosinphilic Esophigitis (EE) that effects the lower GI tract but I don't know what it is called. There is not much known on it but it is a type of food allergy.

It is possible (and even common) to have a positive allergy test (blood or skin) to something you will never react to when eating. That obviously is not the case for everything on your tests but maybe for some. You might also get a positive for foods that are closely related to something you are allergic to. Alot of peanut allergic test positive for soy but can eat it without a problem. Cantalope is closely related to many common weeds. Some people can eat cantalope most of the year but react to it during enviromental allergy season. Also the number assigned to allergy testing is not very accurate either. My DS tests so low on his blood and skin tests that the allergists always thinks he must have outgrown by now, he still has severe reactions. His wheat however produced "the largest wheal I've ever seen" (as stated by allergist) and I would say that is pretty accurate. (For more info Open Original Shared Link

My opinion is that you need to have some in office food challenges. They will give you what you are testing positive for in small amounts and then increase it until you have had a descent portion and moniter you to see what reaction you have. They should keep you in office for 4 hours or more. This way if you do have a bad reaction they can treat it on the spot and you will have a better idea of what you can or can not eat. Not all allergist do this but that is alot of food to avoid and if they won't ask to see someone who will. (I know it's already your second.)

DS is suspected of being celiac by his allergists but GI docs dismissed as FA. However, I know I have come across some material that discusses how celiac disease can cause people who are geneticly predisposed to develop allergies. This is because a leaky gut allows more food into the blood stream which gives more chance of the body reacting to it. I can't find where exactly I got that from but my allergist agrees. You might just have FA's though.

We do not eat any of the foods DS is allergic too at home. Gluten free house. We have done this because DS is so sensitive that despite being careful he still was having constant reactions. Cross contamination is the most difficult part of FA's. You have to be careful of everything. Domesticly: dishes, counters, tables, what touched what in the fridge, crumbs, contaminated hands, etc. Commercially: what was produced on the same lines, factory, suppliers. Few companies are really safe. A company has to tell you if they have one of the top 8 allergens in the food you are buying however they don't have to tell you if there is a chance of cross contamination or of a less common allergy. FDA regulations allow for "visible" pieces of a food to be on "cleaned" equipment. Gross right. Most premade food is not safe. We make almost everything from scratch. The only way you will know for sure is to call the company and don't settle for the generic "we comply with all fda standards". Ask specificly for cross contamination on lines and from suppliers and if you feel necessary in factory (we do). If they don't want to tell you it's probably not safe. I don't know if it is true of all wheat FA's but DS does react to gluten in some foods that are safe for celiac.

Rice is our best friend in the food world. Tinkyada makes a good rice pasta that is from a rice only factory. Lundberg does only rice. General Mills is the only company I know of that will label for cross contamintation as if it really is an ingredient. If you buy whole foods as opposed to pre-made it will be a lot easier to shop. If you want other recommendations just let me know.

Sorry for the book. I remember being where you are and being so overwhelmed. It really will get easier, I promise.

Check out foodallergy.org and www.pofak.org and www.aaaai.org

[SLB5757]

I am so sorry for what you are going through. I can relate although not personally. My DS has multiple food allergies: wheat, barley, rye, oats, sesame, peanut, and egg, he has outgrown a few. He has enviromental allergies too. Let me start by telling you it gets easier as you go. I read up on some of your past posts and I would guess you don't have the traditional hives but instead more GI symptoms. If this is true I know there is something out there that is like Eosinphilic Esophigitis (EE) that effects the lower GI tract but I don't know what it is called. There is not much known on it but it is a type of food allergy.

It is possible (and even common) to have a positive allergy test (blood or skin) to something you will never react to when eating. That obviously is not the case for everything on your tests but maybe for some. You might also get a positive for foods that are closely related to something you are allergic to. Alot of peanut allergic test positive for soy but can eat it without a problem. Cantalope is closely related to many common weeds. Some people can eat cantalope most of the year but react to it during enviromental allergy season. Also the number assigned to allergy testing is not very accurate either. My DS tests so low on his blood and skin tests that the allergists always thinks he must have outgrown by now, he still has severe reactions. His wheat however produced "the largest wheal I've ever seen" (as stated by allergist) and I would say that is pretty accurate. (For more info Open Original Shared Link

My opinion is that you need to have some in office food challenges. They will give you what you are testing positive for in small amounts and then increase it until you have had a descent portion and moniter you to see what reaction you have. They should keep you in office for 4 hours or more. This way if you do have a bad reaction they can treat it on the spot and you will have a better idea of what you can or can not eat. Not all allergist do this but that is alot of food to avoid and if they won't ask to see someone who will. (I know it's already your second.)

DS is suspected of being celiac by his allergists but GI docs dismissed as FA. However, I know I have come across some material that discusses how celiac disease can cause people who are geneticly predisposed to develop allergies. This is because a leaky gut allows more food into the blood stream which gives more chance of the body reacting to it. I can't find where exactly I got that from but my allergist agrees. You might just have FA's though.

We do not eat any of the foods DS is allergic too at home. Gluten free house. We have done this because DS is so sensitive that despite being careful he still was having constant reactions. Cross contamination is the most difficult part of FA's. You have to be careful of everything. Domesticly: dishes, counters, tables, what touched what in the fridge, crumbs, contaminated hands, etc. Commercially: what was produced on the same lines, factory, suppliers. Few companies are really safe. A company has to tell you if they have one of the top 8 allergens in the food you are buying however they don't have to tell you if there is a chance of cross contamination or of a less common allergy. FDA regulations allow for "visible" pieces of a food to be on "cleaned" equipment. Gross right. Most premade food is not safe. We make almost everything from scratch. The only way you will know for sure is to call the company and don't settle for the generic "we comply with all fda standards". Ask specificly for cross contamination on lines and from suppliers and if you feel necessary in factory (we do). If they don't want to tell you it's probably not safe. I don't know if it is true of all wheat FA's but DS does react to gluten in some foods that are safe for celiac.

Rice is our best friend in the food world. Tinkyada makes a good rice pasta that is from a rice only factory. Lundberg does only rice. General Mills is the only company I know of that will label for cross contamintation as if it really is an ingredient. If you buy whole foods as opposed to pre-made it will be a lot easier to shop. If you want other recommendations just let me know.

Sorry for the book. I remember being where you are and being so overwhelmed. It really will get easier, I promise.

Check out foodallergy.org and www.pofak.org and www.aaaai.org

First - thank you so much for your response!! Sounds liek you have definitely been where I am right now and have alot of good advice to share:)

The second allergist I saw tested me , found the multiple seasonal and food allergens, and sent me on my way. Of course they gave me an epi-pen kit, inhaler, claritin, and singulair , and a copy of my allergens before they sent me on my way - but didn't really guide me as to what I SHOULD eat. I was hoping to find someone who would work with me on an elimination diet - and they did not. I contacted a dietician and have an appointment with them Tuesday of next week.

I agree with you 100% about testing positive and then still possibly being able to consume the food. I also agree that it could be due to the high severity of the uncontrolled seasonal allergens that its causing the foods that are in the same family to be reactive. I was extremely high to everything tested for as far as seasonal allergies went. I was allergic to all pollens, trees, grasses, molds, dusts, weeds - so I guess until I get those under control then the other allergies probably will not simmer down at all.

My main plan of action at this stage will be to meet with the dietician on Tuesday and start my Claritin. I plan to go gluten free first and then slowly eliminate everything else if need be. Of course if the dietician says I need to do something different I will. She may have me start with something bland like rice and add items in one at a time. I think that is an elimination diet - right?

There are no allergists here that would do that kind of elimination challenge unfortunately. I could possibly go to Columbus Ohio to see someone who would be more versed in that kind of testing. It would be worth the phonecalls to see who does it.

Again thank you for all for your opinions and comments. I feel a little better knowing I am not alone in this journey

[Suprmom]

I'm sure there are some exceptions but allergists as a whole want to diagnos and send you on your way. They really don't understand the day to day living with it.

I hope things go well with your dietician. Our dietician was not very helpful as far as offering what she considered "medical advice" (My littlest is under weight and without a doctors express permission she didn't want to give much advice to help chunk him up.) You might run into the same thing but I hope you have one who will really work with you. I will warn not all dieticians are FA savvy so be sure to double check ingredients and still be aware of cross contamination. I would be interested to hear how your appointment goes.

Good luck.