Posted on: Thu, 11/13/2003 - 12:28pm
erl's picture
Joined: 10/06/2001 - 09:00

So yesterday was my 5th reaction in 15 months (peanut, tree nut, sesame seed and chick pea allergic). It was from an artisan bakery (which I'm sure makes other breads with nuts). But I have had this same bread for a few years now without problems until yesterday. The reaction was at breakfast time in my own house (which is generally free of everything I'm allergic to).
I'm struggling with a new comfort zone. I have given up chinese food, many other ethnic cuisines, ice cream parlors and limit desserts outside the home. I don't eat at work potlucks. I do enjoy good quality breads. As a working mother with two small boys, I don't have time to bake my own all of the time. And where do you stop- many pizza restaurants have some sort of pesto topping, most restaurants have nuts or sesame seeds, etc. It seems like cross contamination is almost always a potential hazard if you worry enough. Other reactions were to ?bouillabaise (probably cross contamination in a restaurant that had a "special system" for people with food allergies), breadcrumbs in a casserole (family member prepared and "checked"), catered event (after lengthy discussions with caterer and extensive efforts on their part), pesto (after specifically inquiring about pesto, pinenuts, walnuts etc; after reaction, took 5 times of questioning the chef for him to recall what was in his dish), and the bread.
I don't know what to do about catered events and bread. We buy other breads that though they are not labelled as "made in a facility..." most likely are. I have not had any problems with them over a period of years.
I apologize for the long post. I'm still on steroids and feeling a bit moody.

[This message has been edited by erl (edited November 22, 2003).]

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