11-in-1 Flour & Meat Allergy Blood Test (Home Kit) – £129

A Testimony of a Flour Allergy Lifestyle

I am an energy engineer named David.

I can’t eat milk and dairy products, peanuts, all tree nuts (such almonds and pistachios), or crustaceans. Yes, I’ve never been able to get into a jar of Nutella… I usually have two AAI (Adrenaline Auto-Injector) devices with me in case of an emergency. They are for treating a severe anaphylactic reaction. A blood exam showed what caused it. My mom made special dinners for me when I was a kid. As time went on, Mom changed her cooking to fit my diet, which also changed the recipes for family meals. But things were drastically different outside of the house.

I couldn’t eat in any of the school or college cafeterias. The reason was not only that there weren’t any allergy-free menus, but also that the operators who knew  weren’t very good at their jobs or willing to help. They didn’t promise that there wouldn’t be any cross-contamination that could induce anaphylactic shock, so I had to eat less than a normal dinner or bring my own food. I had to deal with two incidents of anaphylaxis while I was in college. That really messed with my mind. From then on, eating outside was never the same.

Food anxiety that could kill you

As someone who has a lot of food allergies that might kill me, I generally feel apprehensive about making plans for the future, especially when it comes to eating out and traveling to other countries. The hardest part for me is getting over my first suspicion of the kitchen staff. For example, when I initially started working at the self-service counter, I exclusively chose fruits, veggies, and drinks from the canteen at my old job. There were only pasta or meat dishes on the menu, and they were either quite spicy or had other things that I am allergic to (such spaghetti with Parmesan or cheesecakes). There was too much risk of cross-contamination and an allergic reaction. Later, I sent an email to the catering firm that provided food for the canteen to ask if they could promise me a special lunch. I also sent along a medical document that said I had a flour allergy and was at high risk of anaphylaxis.

Starting the next day, I could have a meal every day that was both filling and safe. The main dish was frequently a seasoned dish with pasta, meat, or hard-boiled eggs, vegetables, and some fruit. I could also have my favorite pre-packaged apricot tarts sometimes! There is no cafeteria at my new job. That’s why I always bring meals that I’ve made myself.

Eating Out

But a couple of my coworkers meet every Thursday to eat at a tavern close to work. I didn’t want to join them at first. This was a definite barrier, especially when it came to forging more personal connections that went beyond just work. I put aside any worries and chatted to the pub proprietors, asking them if they could help me, just like in the example above. They were really understanding and were excited to make me a supper of seasoned pasta that didn’t have any of the allergies I needed to stay away from.

I usually don’t want to go to new restaurants or other public locations. I would select Italian eateries over others, but not because I’m narrow-minded. Even though I know more about our food culture (the Mediterranean diet), this helps me talk to operators and look at the cuisine. I usually inspect the food thoroughly before I eat it, even if the operators seem sure they can handle meat allergies.

It’s better to be safe than sorry, right?

I always tell restaurants, bars, caterers, and other places about my problem. I also usually have a chef card on me. It lets me tell restaurant personnel or anyone else in a public location overseas about my food allergies. I always check the labels on food products I buy, both in Italy and abroad, especially if I’ve never eaten them before. I like to buy things that I’ve already tried and found to be safe. I stay away from those products with PALs that have the foods I’m allergic to. The risk is not worth the temptation.

Elisa

My name is Elisa, and I’m 23 years old. I reside in Padua. I am allergic to nuts, wheat, and other things. How did I find out? I got my first anaphylactic shock when I was one year old. While he was peeling peanuts, I sat on my dad’s lap. At that point, the only thing that really bothered me was breathing in the dust from my skin. Since then, my parents have always been careful about what I eat, especially when they tell other people what I can’t eat, such as flour and other things.

Because of this, I had a loving-protective relationship with my parents, which led me grow up always being on guard and wanting to keep everything under control. This has also spread to other areas. It’s not easy since it changes how I get along with people a little. When I think there are possible meat hazards around me, it usually changes my mood. I experienced a second anaphylactic shock when I was eight. I was at my grandma’s place, and she gave me some chocolates. I said yes because a family member offered them to me, and I didn’t fear that they may make me feel bad or give me an anaphylactic reaction.

Family Reactions

After a while, I started to feel like I had marbles in my throat and it was hard to swallow. Then I threw up. My parents brought me to the hospital, where they had to give me an aerosol. I owe my life to the fact that my body quickly got rid of what had wounded me and the quick response. It’s been a while, but I still remember how I felt very clearly, and it still makes me anxious when I’m in a scenario where I feel unsafe.

Cross-contamination

I felt different from the other teenagers since I couldn’t do everything they did. For example, I couldn’t go out for ice cream because the machines that produce fruit sorbets are also used to make chocolate ice cream, hazelnut ice cream, and so on. I couldn’t go for breakfast, eat a brioche, or have a piece of cake for the same reasons. The same machines that make custard and brioche dough also make chocolate cream… So there were times when I had to stay away from things that made me feel bad and confined.

Someone who is allergic to flour is always scared of dying (having an anaphylactic shock) when they have to eat outside the home. They also feel bad when they are around people who don’t know about the problem and can’t understand how serious it is. You could be in danger not just in the first person but also at a place where other people are consuming what you are allergic to. A handshake, a kiss, or any other physical contact with me is enough to bring the allergen into contact with my mouth. This could cause an allergic reaction.

Advice / Tips

Also, when you go out, you have to trust people you don’t know who are cooking for you, even though a small error could induce anaphylactic shock and death. It isn’t easy, and it makes people feel stressed and anxious. I often thought that I was a burden to other people, especially folks I didn’t know well. This makes us say, “I’m not hungry, don’t worry, no thanks.” But I gradually learnt to accept all of this, starting with myself and then the people I meet and who are close to me.

My first piece of advise is to be brave and talk to the people who are close to us. We need to get special attention. We didn’t choose to be born with this terrible condition, and we shouldn’t think that it’s our fault. We have the RIGHT to be heard, to have the same chances as everyone else, and to enjoy our meals. I have also learned a lot from the travels I wanted to go alone to move away from secure family settings and have the same chances as everyone else, even though many people close to me were worried about me doing them.

Conclusion

I still managed to achieve it, even if it took a lot of care and security, and sometimes I had to make compromises. I began with the Czech Republic and then moved on to much of Europe. I went on exciting journeys to India and Georgia, and this is just the start!