Eating is one of life’s greatest pleasure. No doubt about it. Yet 60 percent of the population may be allergic to one or more foods. That wouldn’t be a problem if those allergies were limited to foods such as shrimp, chocolate or peanuts – foods we could probably give up without cramping our lifestyle too much.

But reactions to such seldom eaten, easily incriminated foods as shrimp account for only 5 to 10 percent of all foods allergies. Rarer still is a dramatic, life threatening reaction to these once in awhile foods. The vast majority of food allergies are nagging symptoms produced by foods (and food ingredients) that most people eat every day – milk, wheat, eggs, corn, citrus fruits, and yeast.

Think about it. It’s not just corn on the cob that you may be allergic to – it’s corn syrup, corn starch, corn oil. It’s not just those sunny side ups – it’s the eggs that are used in almost every baked good on the market. We don’t want to kid you: pinpointing a food it can be done – thousand of formerly ill people attest to that.

Yes, it will take some patience. And some Dick Tracy type detective work. And a bit of reeducation about how food works in your system. But it’s worth it in the long run – and there’s an added bonus. If you have a food allergy, it’s likely you also have a problem with at least one type of airborne substance – be it dust, mold, animal dander or chemicals.

Well, managing food allergy goes a long way toward increasing your tolerance of airborne allergens. So overcoming food allergy can make a big difference in how well you feel and how much you enjoy life. Ready to get well? Then read on, and remember we’re right there for you.

Common and Uncommon Causes of Food Allergy

While anyone can become allergic to any food, some foods are more apt to cause allergies than others.

Most Commonly Cause Allergies	Often Cause Allergies	Sometimes Cause Allergies	Seldom Cause Allergies
Corn	Alcohol (in adults)	Bananas	Apples
Eggs*	Berries	Beef	Apricot and their juice
Fish*	Buckwheat	Celery	Barley
Milk	Cane sugar	Cheese	Beets
Nuts*	Chocolate	Cherries	Carrots
Wheat	Coconut	Chicken (in female)	Chicken (in males)
	Coffee (in adults)	Coloring agents	Cranberries and their juice
	Mustard	Cottonseed	Grapes and their juice
	Orange or citrus	Flavoring agents	Honey
	Peanut butter	Garlic	Kiwi fruit
	Peas	Green beans	Lamb
	Pork	Melons	Lettuce
	Potatoes*	Mushrooms	Lobster
	Soy (in adults)	Onions	Oats
	Tomatoes*	Plums	Peaches and their juice
	Yeast	Prunes	Raisins
		Spices	Rice
		Spinach	Rye
		Vitamins	Salmon
		Water: tap, chlorinated and softened.	Salt
			Soy (in children)
			Squash
			Sweet potatoes
			Tapioca
			Vanilla extract
			Vinegar (apple cider)

SOURCE: Adapted from Basic of Food Allergy, by James C. Breneman (Springfield, III.: Charles C Thomas, 1978).
*Odors of these foods can cause symptoms.