Tuesday, April 22, 2008

three new discoveries [that suck!]

I've been breaking out on my face constantly over the past couple of weeks so that prompted us to test a couple of foods to see if perhaps I was allergic to something else. Dr. Tony and I have become pretty good at these at-home-skin-prick tests which is kind of a sad thing to say, but hey! They work!

Alas ... the first culprit:

CARROTS!

And to think! I bought a one pound bag of these baby carrots a week prior thinking that I need to eat healthier with the upcoming wedding (I could stand to lose about 5 more pounds, I kid you not). And then to find out that eating like a rabbit has made me turn violet! ARGGHHHHH!!!!

But! But my friends! It gets worse!! (As the lovely Liz would then say/scream, "Whaaaaattt???!?!") I was truly, truly heartbroken when the big fat bump came up on my arm for avocado. Man. Total depression for a couple of days, seriously.


Oh man. Still so very sad about that discovery. I mean, I LOVE avocados. Love love love love love them. Ugh. But that explains why even after avoiding spicy tuna rolls (another well loved item by moi) during our latest sushi outings I've still been breaking out and leaving itchy. Crap!

And to end this depressing post on an even more sad note (is that possible?!), I decided to test two things whilst at a friend's house this past weekend. (Note: no, I don't always carry a lighter and sewing pin around with me to conduct these do-it-yourself prick tests.) They were white wine and celery. The good news? White wine. No bump. The bad news? Celery. Whooda thunk? I didn't have my camera with me to take a photo of that fairly large bump, but I did find this out on Wikipedia that was kind of shocking:

Although many people enjoy foods made with celery, a small minority
of people can have severe allergic reactions. For people with celery allergy,
exposure can cause potentially fatal anaphylactic shock.[5] The allergen does
not appear to be destroyed at cooking temperatures. Celery root—commonly eaten
as celeriac, or put into drinks—is known to contain more allergen than the
stalk. Seeds contain the highest levels of allergen content. Celery is amongst a
small group of foods (headed by peanuts) that appear to provoke the most severe
allergic reactions (anaphylaxis). Exercise-induced anaphylaxis may be
exacerbated. An allergic reaction also may be triggered by eating foods that
have been processed with machines that have previously processed celery, making
avoiding such foods difficult. In contrast with peanut allergy being most
prevalent in the U.S., celery allergy is most prevalent in Central Europe.[6] In
the European Union, foods that contain or may contain celery, even in trace
amounts, have to be clearly marked as such.

Eeegads. Scary stuff. So. Three more things I must cross off my list of edibles. Fungoo.

1 comment:

Amy said...

oh goodness! what are you going to eat from now on, candice? air? yikes!

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