cause hives foods antihistamines
Anyone w/ allergies to almonds, berries, or sulfites w/ only hives as the reaction?
A few days ago I had my 3rd outbreak of hives. The 1st time it wasn’t too bad, & I thought maybe I had too much pet dander on my clothes, as the rash only seemed to be on the parts of my body covered w/ clothes. I took antihistamines & used cortizone cream & it cleared up within a few days. A few weeks later, it came back worse. This time I attributed the rash to fabric softener. I did a course of Prednisone, anti-histamines, & cortizone cream for a few days, & switched to fabric softener & detergent for sensitive skin, & it went away.
2 weeks after the 2nd outbreak it came back w/ a vengence. I went to a Dermatologist who said it was definitely a food allergy. Luckily since the 2nd outbreak I’d been keeping a food diary cause I’m on a diet. The only things I can find in common in the 36 hrs before each outbreak are almonds, sulfur dioxide, & strawberries before the 2nd time, raspberries before the 3rd time. Does anyone else w/ these allergies have a delayed reaction of just hives?
You should go to an allergist my mom was having trouble with outbreaks of hives. And she finally went to an allergist and they did some test and found out that she was allergic to dust mites, some different kinds of grasses and eggs.
Is it Food Intolerance or Allergy?
Eating is one of the many enjoyable human experiences. Most of us relish the taste of certain foods and this pleasurable event becomes even more unforgettable in the company of friends or loved ones.
In the course of eating, however, some people develop unpleasant symptoms depending on the kind of food they eat. These people are not really abnormal; rather they are experiencing a certain degree of food sensitivity which a few individuals have. This condition is commonly referred to as food intolerance or food allergy.
Few people understand the true nature of food allergies mainly because the facts have been distorted by popular “health” books that blame certain foods for a host of ills. Sugar, for instance, is mistakenly blamed for heart disease, ulcers, diabetes and hypoglycemia when, in fact, natural foods with high concentrations of sugar are among the most nutritious.
Another scapegoat is monosodium glutamate (MSG) which critics wrongly accuse of producing depression, behavioral problems, loss of bladder control and Alzheimer’s disease. In reality, intolerance to MSG happens in very few people and is more likely to occur if this flavor enhancer is mixed with soup. How then do we distinguish a real food allergy or intolerance?
“Food intolerance and food allergy are often confused but are quite distinct: those with intolerance lack certain enzymes needed for digestion, while those with allergy have an antibody response,” according to Dr. William J. Davis in “The Columbia University College of Physicians and Surgeons Complete Home Medical Guide.”
One special example of food intolerance is lactose intolerance, a problem which affects about 65 million Americans and most peoples of the world, especially Asians, Africans and Polynesians. This disorder is characterized by the absence of an intestinal enzyme called lactase which is needed to digest lactose, one of the sugars in milk.
Those who lack this enzyme suffer from abdominal cramps, gas and diarrhea whenever they take milk or milk products. Strictly speaking, however, they are not suffering from an allergic reaction.
The additives that add color, preserves and enhance the flavor of food are another common cause of food intolerance. Popular among these is the flavor enhancer MSG which can cause dizziness, headaches, chest lightness and a tingling sensation in some susceptible individuals — a condition known as the Chinese Restaurant Syndrome.
“Some people have mild intolerance to vegetables – especially peas and broccoli, which cause intestinal gas. Others experience indigestion and diarrhea when they consume mushrooms and certain wines,” Davis added.
In food allergy, the susceptible person’s immune system reacts differently to an otherwise harmless food by producing antibodies. These antibodies attack the food as if it were a deadly microbe and are responsible for the release of histamine and other chemicals into the body which produce the all too familiar signs of allergy.
“A true food allergy produces a set of specific allergic symptoms, and this relationship can be repeatedly demonstrated. Classic symptoms are abdominal pain, diarrhea, nausea or vomiting, cramps, hives, eczema, swelling of the eyes, lips, face and tongue, and occasionally, hay fever-like reactions. Foods most often incriminated include milk, eggs, nuts, fish or shellfish, chocolate, wheat, corn, berries, peas, beans and gum arable, a thickener used in processed foods,” explained Davis.
The problem of food allergy, however, is not as widespread as some food faddists and quacks want us to believe. Many people mistakenly assume that they are allergic to something when they are not. This limits their food choices and spells bad nutrition.
“Fewer than 2 percent of us are allergic to foods – most often to peanuts or to shrimp or crab. That small percentage includes everyone allergic to eggs, milk, fish, nuts, peas and beans, clams and oysters. Allergies to edibles of any other kind are rare. But that hasn’t stopped millions of us from swearing something’s wrong after we eat,” said Mary Roach, contributing editor of In Health magazine in her article, “The Allergist’s Best Shot.”
There is no way to prevent food allergies except to avoid the foods you are allergic to. If you haven’t identified the source of your problem, quick relief from the uncomfortable symptoms of allergy can be obtained by taking over-the-counter antihistamines.
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About the Author
Sharon Bell is an avid health and fitness enthusiast and published author. Many of her insightful articles can be found at the premier online news magazine http://www.HealthLinesNews.com.
