Delayed anaphylactic shock is a new idea in the world of allergies.  Previously, it was assumed that anaphylaxis comes on within minutes of being exposed to an allergen, or not at all.

Research carried out at University of Virginia has uncovered a severe delayed allergic reaction, which they call Delayed anaphylactic shock.

It appears to be specific to a meat allergy: beef, pork or lamb.  Anaphylaxis can occur 3 to 6 hours after eating these foods for those who are allergic to it.

This section contains information about anaphylaxis.

See below for a list of related articles.

For those of you who left comments about alleriges on this website, and didn't see them show up, you'll be glad to know that I've sorted through them (most of them anyhow) and you should see yours now.

I was out of town for a while and so I slipped behind with comment maintenance!

I'll write up an article about my experience at the hotel when I get some time, it was interesting to see how they managed my gluten-free needs.

When you first discover you have an allergy, it can be devastating.  Suddenly, you can’t eat all the food you are used to eating.  Suddenly, going out for food with friends becomes complicated, as does being invited as a guest at someone’s home for a meal.

Depending on what you’re allergic to, this could also affect going out for a drink (how many bars serve gluten free beer?), going into buildings (house full of mold?  I’m out of there!) and travelling (they mostly eat wheat?  My gluten allergy says I’ll starve there!)

I just pulled a package of Fisherman’s Friends out of my desk drawer, and suddenly had a moment of doubt.  What if they contain wheat in some shape or form?

There is no ingredients on the package, because it comes in a paper and foil package, originally housed in a larger box with many other packs.  No doubt, the ingredients are one the larger box, but that box is in the store, and I am at my desk, far far away.

Most types of beer are made from barley, and many others are made with wheat.

It is these two gluten-containing ingredients that put most beer off limits for celiacs and those with a gluten allergy (the two main reasons people go on a gluten-free diet).

And what if you are allergic to wheat?

If wheat, rather than gluten is your main problem, then you have more choices.  You can probably buy your beer in at your local shop, being careful to read the ingredients to make sure the beer contains no wheat.

Talking about a bread allergy is not really accurate. Bread is made of a variety of ingredients. If you are "allergic to bread" then you are surely allergic to other foods made up of some of the same ingredients.

Also, consider that bread is made of flour (ignoring the type of flour for now) and realize that by grinding the grain into tiny particles, the food oxidizes, making it rather toxic to your body.

Cooking quinoa is easy, but there is an important step you must follow, or you risk developing a sensitivity or allergy to quinoa.

Quinoa is a very nutritious grain, and an ideal food as part of a gluten-free diet.  It is very popular with celiacs and those with a gluten allergy.

Many on a gluten-free diet wonder if they are safe to eat oats or oatmeal.  Some sources say that oats are safe for celiacs, others say stay away.  So which one is it?  Are oats safe or not?

There are two problems with oatmeal.  Even if the first problem can be solved, the second one makes solving the first pretty much irrelevant.

The first problem with oats is that they can be contaminated with wheat, and wheat contains gluten.

Soy allergy is very common.  Soy isn’t a great food anyhow, so even if you’re not allergic to it, you are best to avoid soy.

Soy is used in a wide variety of products, so always take a close look at the ingredients.

If you currently use soy as a mainstay in your diet, replace it with other high-protein foods.  Meat, fish and eggs are good sources of protein.  For vegetarians, peas, beans (other than soy beans) and lentils are great choices.