Linda they used a patch test, it was called a T.R.U.E. test and it tested for things I had never heard of.It was these tape strip things that I had to wear for 48 hours then to make sure I didn't accidentily pull them off, they put about a roll of tape on top of that it was itchy and uncomfortable but I think well worth it. After I tested positive they gave me an information sheet that listed things that the chemicals I tested positive for can be found in. I really thought I had developed an latex allergy and had started taking precautions for that at work but I wasn't getting any better. So Wed when I woke up and could barely open my eyes I felt like it was time to go to to the doctor. Thankfully my internist knew a dermatologist that had just opened her practice and could see me that very day. She also gave me an ointment called protopic and the swelling and redness was noticably better in less than 24 hours. Like I said there are other culprits besides the rootone but that is the only thing that has been new in the last month. At least I now know the things I need to be on the look out for. Mary

You know I haden't actually eaten the shrimp yet last night ...I had only peeled and chopped them (I was making a tex-mex fajita recipe), anyhow I recall I felt a little odd....kinda like an overall weak feeling like my bloodsugar may have dropped. Again all of this was very mild but noticable. I didn't eat much of the shrimp and I drank a lot of water with dinner so about a half and hour later I felt better. Well I guess I am just going to have to go see Dr Lou...poor me LOL-did I mention he is hot?? I do have a small bag of frozen scallops in the freezer that I was planning on making this week...I better not. Thanks guys! No shrimp till I get some answers!! Cheers! Susie

Lola, don't worry about the pollens. Unless there's something at your house that's making her more miserable than the rest of the world, there's nothing you can do about them. Something that helped me was in an old book by a doctor who seemed to be speaking to exactly the issues I have. Instead of going with conventional medical advice to take antihistamines prophylactically, to actually lay off of them unless these is an acute reaction. For me, with the environmental allergies, that's what I call "the itchy scratchies" which is the stinging runny eyes and cat sat on my face feeling. As much as possible, I go without medications. When I do take them, they have a noticeable effect. Also, the form of the medicine, and the brand, matter. It's different for everybody, but for me 24 hr. Claritin Redi-Tabs are far more effective than any other antihistamine, including the prescription ones. So the food thing is the issue at hand. My only avoid entirely ones are 4 and above, but there may be different interpretations and numbers assigned having different meaning from your daughter's tests and mine (I've been through it twice, once as a teen and once as an adult). For me, the 2's and 3's are the ones I mentioned that I can eat without a serious or specific reaction. You said that for your daughter it's the 3's that are the real no-gos. While she's new on her program, it's probably best to limit 2's as well, but not worry about a little getting in when necessary or something like that. I'm reading your "if cooked" to mean she can have some if it's cooked. Ask your daughter how she feels about that, and if she's planning on doing an elimination diet or anything like that concerning the 2's. The only way to know the squash answer is by asking the testers. In general, "squash" probably means the whole range of squashes, but not related fruits like cucumbers. Pumpkin, then, would mean specifically pumpkin, which besides the small amount of allergen common to all squash, pumpkin has something else that's just off the charts bad. I.e., if she's just dying for pumpkin pie, make it with butternut, which a lot of people do anyway. But check with them. It may actually be all winter squash that's no good, not just pumpkin, and that "squash" means summer squash, or some other kind of meaning. The good news is that most of the 3's on her list are fairly easily avoidable! What's hard to know is what she wasn't tested for. I don't see goat on the list. Many people have cow's milk allergies but can have goat's milk, which is more accessible than sheep's milk. Having some dairy milk available makes cooking a lot easier. There are also a variety of goat and sheep cheeses that she might be able to eat. Dairy milk is preferable to vegan milk for the nutritional value that's kind of assumed in basic Western cooking. I see your daughter is allergic to too many nuts to chance any kind of nut milk, and also soy. For a non-dairy milk, she might try hemp. I don't know about commercial hemp milk for nutrition, but hemp seeds do have complete protein (and are delicious). If she can also eat goat and lamb, that would give her something besides beef, and lesser chicken, as a main protein. There's also duck and other game birds, and perhaps rabbit, frogs, etc., depending on how she feels about less ordinary proteins. The problem here is that it doesn't sound like they tested for these or else didn't think to list them on the results if they got no reaction. The big issues are eggs and onions. It is possible to make flavorful food without any alliums at all. I've done it for a friend, but it's a pain in the rear, and garlic and onions are both 2's for her, as is radish. So this is where big questions come in. Something sharp is wanted, and those are the big three. Can she have turnips? Turnips will work as a substitute but take a lot of cooking. I haven't tried it, but partially dehydrating turnips to keep as a staple might work to make them brown more quickly. Something which might work, as well, is to use judicious amounts of onion powder and garlic powder, rather than fresh. I don't know enough here about whether that counts as small amounts of cooked so minimal allergens with maximum flavor, or if it just means a concentration of allergens. I also wonder if she might be allergic to unmentioned spices. There's a lot you can do with fresh spices if she can tolerate them. I'm going to start a new message.

Apple Crisp - (I was wondering if cooked apples would be ok for her as some of the other things are ok if they are cooked) Heat oven to 400F. Butter a 9"x9" glass pan Combine the following ingredients and mix well 4 lbs green apples (about 7) or other chosen fruit 1/2 cup sugar 2 T cornstarch 3/4 tsp cinnamon Put the above mixture into the 9"x9" pan Crumb mixture - 1 cup quinoa flakes 6 T rice flour 2T cornstarch 3/4 cup brown sugar 1/2 tsp cinnamon 1/2 cup butter (slightly room temperature) 3/4 cup pecans (but you could use cashews or brazil nuts) Mix the first 5 ingredients and then cut in the butter until coarse crumbs form. Add in chosen chopped nuts. Sprinkle crumb mixture ontop of the fruit mixture. Bake 50-55 minutes. That will depend on how deep the crisp is and the chosen fruit. Lola - this is something that I have had to experiment with as I converted it from a regular crisp so you might have to do the same. Cornstarch does not contain the corn protein which is what causes the allergy so she should be ok with that. DS1 girlfriend is allergic to corn but is ok with corn starch. Any questions feel free to ask.