I get severe hives (urticaria) and require a large dose of Benedryl.
I carry an Epipen for it.
Allergy testing (skin test) reveals nothing. I am allergic to dust, mold, cat dander.
I can eat almost all 'regular' sliced bread fine.
Preservatives do not seem to be a factor. Many of the breads I react to are organic, natural, or preservative free. I eat lots of preservatives and sulfites in other food.
It is not ALL of the breads I described. If I were to estimate I would say 50% of pizzaria pizza. If I make dough at home with wheat flour, yeast, water I'm fine. If I eat the sauce and toppings but no crust I'm fine. Occasional frozen pizza problems.
I'd guess I react to 20% of pita bread and 10% of tortillas.
Occasionally there is a cracker or pretzel that causes a reation. It seems to be the 'hard' style pretzel nuggets and harder crackers.
I wonder if these 'flat' breads have something in common. Perhaps they are more prone to mold spores or mites?
2007-02-27
09:27:10
·
4 answers
·
asked by
themank
1