Valley of the Skullies

Oh. Oh, man, this is a hairy question.

I grew up thinking I had so-called fussy tastes. You don’t like this? You’re fussy!

But where is the line between being fussy, and knowing what you can and can’t eat? Thats what this post made me think of.

As someone with allergies, that’s something I hear a lot, and I’d bet good money than everyone else that has an allergy has heard the same. I’ve even been accused of just being a fussy eater and that allergies to certain foods just can’t be possible. In my personal experience, I’ve had people question the validity of my allergies, accusing me of lying or overstating it, claiming that all I have is an intolerance.

So, let’s break it down. What is the difference between an allergy and an intolerance?

Simply put, an allergy targets the immune system and can be life threatening after being exposed to even a small amount of the allergen, while an intolerance does not. Intolerances may be uncomfortable, but they’re not life threatening. Additionally, an allergy will show on proper allergy testing – an intolerance will not (NSW Food Authority, n.d.).

Food Intolerances

Food intolerances primarily affect the gastrointestinal tract and can cause symptoms such as bloating, stomach pain and diarrhoea. Additionally, you may experience hives, headaches and migraines after ingesting something you are intolerant to (NSW Food Authority, n.d.). These symptoms are not life threatening, and do not occur immediately after ingesting the offending food; they occur slowly. Additionally, someone with a food intolerance may be able to have small amounts of what they’re intolerant to – someone with a lactose intolerance may be able to have one glass of milk, but any more than that could bring upon symptoms (Nutritics, n.d.).

So, what causes a food intolerance?

Food intolerances are generally caused by the body not making enough of a certain enzyme that is necessary to break down some foods. For example, those with a lactose intolerance do not produce enough lactase enzymes that are needed to break down the lactose in cow’s milk, causing gastric upset (ASCIA, 2019). However, some intolerances are also caused by other conditions, such as Crohn’s Disease, Irritable Bowel Syndrome (IBS) and Ulcerative Colitis (UC). These conditions can make the body more prone to sensitivities (Cleavland Clinic, 2021).

According to ASCIA (2019), common food intolerances include, but are not limited to:

• Lactose intolerance and other enzyme deficiencies.
• Monosodium glutamate (MSG) – this addative was originally found in seaweed but also occurs in some cheeses (camembert and parmesan), tomatoes, soy sauce and mushrooms
• Vasoactive amines (tyramine, serotonin and histamine) – these are naturally present in a rather large list of foods and can cause migraines, nasal congestion flushing in some people. Vasoactive amines are present in fruits such as pineapples and other citrus fruits, avocados, mature cheeses, some vegetables and wine.
• Salicylates – these are organic compounds that are found in foods such as herbs, spices, fruits and vegetables. Those who are sensitive to salicylates can trigger or worsen hives.

Allergies

We’ve talked about food intolerances. Now, let’s break down what an allergy is.

As stated above, an allergy revolves around the immune system. The body mistakes an otherwise harmless food as a threat, and in response, the immune system releases the antibody IgE, or immunoglobulin E to neutralise the threat. Ingesting, or even inhaling, the offending item from then on will be sensed by the IgE antibody which sends a signal to the immune system to flood the body with histamine. It’s this that causes the symptoms of an allergy.

Allergies can range from mild to severe after only ingesting, or even being exposed to, just a little bit of the offending allergen. On the mild end of the spectrum, a person may experience gastrointestinal upset, hives and/or eczema and migraines (Mayo Clinic, 2023).

On the other end of the spectrum, however, we have anaphylaxis, the most serious type of allergic reaction. Anaphylaxis is considered a medical emergency because it is severe and life threatening. An anaphylactic reaction can occur within minutes after being exposed to an allergen, but can take as long as two hours after exposure (Better Health, 2023). According to Penn Medicine Becker ENT & Allergy (n.d.), there are four stages to anaphylaxis:

Stage 1: Mild symptoms	At first, these symptoms may not indicate that someone is going to have a severe anaphylactic reaction. Symptoms can include, but are not limited to, itching, redness, hives and rhinitis (stuffy nose).
Stage 2: Moderate symptoms	In this stage, the symptoms worsen and may spread from the initial point of contact. Hives and rashes may worsen, and other symptoms such as sneezing, itching, watering eyes and swelling of the face, lips and tongue may begin. It’s also possible that someone may experience abdominal pain, nausea and vomiting.
Stage 3: Severe Symptoms	When it reaches this point, the symptoms become worse and are potentially threatening. You may experience a weak or rapid pulse in this stage, your airways may tighten and breathing may become difficult. Chest pain may occur, and the blood pressure can drop, leading to dizziness or possibly loss of consciousness. If someone reaches this stage it’s important to go to the ER and seek urgent medical treatment to prevent it from worsening to the final stage.
Stage 4: Life-threatening Symptoms	This is the worst stage of Anaphylaxis and requires immediate medical attention. At this point, the pulse weakens and blood pressure drops drastically, and blood will not flow properly to vital organs – causing anaphylactic shock. Swelling of the airways will continue, which can then lead to respiratory failure and the heart will struggle, which can cause cardiac arrest. Stage 4 is a medical emergency and medical treatment is necessary to prevent anaphylaxis from becoming fatal.

Any food has the potential to cause an allergy, but Mayo Clinic (2023) has identified the following as common food allergies:

• Shellfish – crab, lobster, prawns (shrimp), etc
• Peanuts and tree nuts – such as walnuts, almonds and pecans
• Fish
• Eggs
• Cow’s milk
• Wheat
• Soy

Additionally, there is what is known as oral allergy syndrome, or pollen-food allergy syndrome. Commonly found in those who have hayfever, this causes an allergic reaction when ingesting certain fruits and vegetables. Proteins found in pollens are similar to those found in some fruits, vegetables, nuts and spices so when someone is allergic to a certain pollen, they also may be allergic to some fruits and vegetables. The following table gives an example of the sorts of fruits and vegetables that may cause a reaction in those who have the corresponding pollen allergy.

Additionally, certain medicines such as penicillin and aspirin may cause allergic reactions, as can insect bites and stings.

Difference in Daignosis

Another key difference between intolerances and allergies are how they are discovered.

A true food allergy is diagnosed by skin prick tests or blood tests. Food intolerances, however, will not show on these sort of tests. The only real way to diagnose a food intolerance is to do an exclusion diet and monitor the progress. However, this should be done under the supervision of a doctor or nutritionist as it can be harmful to the body to exclude certain foods (Nutritics, n.d.).

References

ttps://www.beckerentandallergy.c

End Notes

Here’s the thing. I’ve detailed common allergies and intolerances. I can talk about this to the cows come home. How does this relate to the prompt? If you had asked me as a child, I’d have said I was allergic to all wheat, or all rice, and be done with it.

It’s not true.

Our tastes and our allergies develop as we grow. I remember, specifically, going over to a friends house at age 13 and we cracked open macadamias. Way back then, I was okay. What I knew then, I didn’t know now. The slight tingling in the back of my throat. The pain in my stomach I had always assumed as indigestion. The itchiness that I always put down to dermatitis.

Its hard to know. I know what I’m allergic to. I know what to avoid. What do others avoid? What worries me is if you have a minor allergy that you pass on to your children. Do you tell them? I never had to worry about that – I had my first potentially deadly reaction at age 4.

But what others?

Rice

Now, this a low allergen food if you’re allergic to wheat. And this is the purpose of this post.

When I was young, I hated rice with a passion. It was boring. It was bland. Who could abide by eating this icky weirdly textured thing?? Little worms, I thought it was.

Then my mum was diagnosed as a celiac. Now, I’d never been all that keen on some pasta. Some I loved, some I hated. But I had always thought I hated rice. Until I went out with an old friend for the very first time and had sushi at a Japanese place.

Then I had takeaway rice from said place.

I could have gone my entire life without having food from there. My mother, diagnosed as a celiac, could eat their food and I, suddenly, found myself interested in having rice even though I hated it. I hated it, until I was forced to eat it. I had been diagnosed with a deadly nut allergy and between myself and mum – well, she could eat nuts, and nut based items. I could eat wheat. There was no overlap so what was the alternative? Rice.

For the first time, to not be ‘fussy’ with mum I had fried rice. I hated it. She let me buy Guzman and Gomez burrito bowls. hated it.But I couldn’t handle anything with nuts and mum couldn’t deal with wheat. The smell made her feel ill.

So we powered through.

I don’t live with mum anymore. And I now have a handle on my allergies. Wheat bloats me and makes me feel fuller than what it should – makes me ‘feel fat’. Nuts…well, the scent alone makes me ill. What I often wonder is how many people will eat something that makes them feel ‘off’.

And here’s why. See, I worked at a servo before I was badly injured. My boses, at the time, believed allergies only affected you if you ingested an item. Now, I could spam you all with results of why that isnt so. I wont.

I could give several personal stories about how said place endangered my life. I won’t.

What I will say is that allergies don’t work the same way for everyone. I may get a rash. Another person may have swollen glands. I encountered nuts in my old job – my boses knew but it was deemed a non issue as it was ‘only’ a skin reaction at that time.

Allergies are tricky things. They change and develop over time. My nut allergy, for example, as a teen as a slightly itchiness. By the time I was 20 it was ‘possibly dangerous’ and by 25…accidentally ingesting nuts meant going to the emergency room.

There’s lots I couldn’t imagine eating as a child, rice being one of them. Allergies change what you need – and must eat. You cannot some things so you eat things you can’t imagine to make up for things you cant. Its not a life I wish on anyone but it is, sadly, life.

Food for thought.

ASICA (2019). Food Intolerance. Australasian Society of Clinical Immunology and Allergy. https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance

Better Health (2023). Anaphylaxis. Better Health Channel. https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/anaphylaxis

Mayo Clinic (2023). Food Allergy. Mayo Clinic. https://www.mayoclinic.org/diseases-conditions/food-allergy/symptoms-causes/syc-20355095

NSW Food Authority (n.d.). Allergy and Intolerance. New South Wales Food Authority. https://www.foodauthority.nsw.gov.au/consumer/life-events-and-food/allergy-and-intolerance

Nutritics (n.d). Food Allergy Vs Food Intolerance: What’s the Difference? Nutritics. https://www.nutritics.com/en/resources/blog/food-allergy-vs-food-intolerance-whats-the-difference

Penn Medicine Becker ENT & Allergy (n.d.). From Mild to Life-Threatening: Navigating the 4 Stages of Anaphylaxis. Penn Medicine Becker ENT & Allergy. h