Coping with food allergies

In the e-Alert I sent you this past Monday (“Built Ford Tough” 10/14/02) I addressed the controversial topic of soy, hailed by some as a miracle food, and dismissed by others as a possible carcinogen. Then there are those (probably not the majority) who simply enjoy their cafe latte steamed with soy milk or the way tofu tastes with their favorite salad dressing. In any case, soy is everywhere in processed food, so concerns about how soy may affect our health are not only valid, they’re necessary.

While browsing through the HSI Forum today I came across a wonderful message posted by an HSI member who signs their name, simply, as “A.” In a thread titled “Soy,” A. relates a personal story that touches on a number of relevant topics: soy, allergic reactions to processed food, and (as discussed in yesterday’s e-Alert) learning your own “triggers” for both positive and negative reactions to different foods.

Here is just a part of A.’s story:

“In the past 6 months, I have realized and confirmed something I’ve always suspected: I’m allergic to soy. I just never realized how much this allergy was affecting me and how many foods soy is in. I’ve done some research on the matter, and more accurately, I’m allergic to alfatoxin. It’s a naturally occurring mold that grows on soybeans and peanuts. It’s a known carcinogen yet allowed by the FDA. It can be neutralized by simply soaking the bean or nut and allowing it to ferment (in the case of soybeans) or slightly sprout (in the case of peanuts). This means that I can enjoy peanuts I fix properly myself (soak before roasting) and buy certified organically processed peanut butter at the health foods store. But as far as those who don’t understand health matters know, I’m ‘allergic to peanuts.’ I am actually allergic to their improperly processed peanuts, the ones found in most processed food.

“However, avoiding peanuts is not a big deal. The hard one is soy. It’s in so many things! I now must carefully read every label, bake my own bread, make my own version of Oreos, my own pies, and avoid anything that could contain margarine. I can’t eat out. I can’t even eat much at other people’s houses. It’s very hard, but you know what? It’s do-able. You can avoid processed foods! It works. And whenever I start to feel stressed and wonder if it’s all worth it, I remember how I felt before — and how I feel now if I do give into temptation the slightest bit. It makes me feel tried, not a sleepy tired, but a “heavy” tired that takes days to shake off. I was going through life like this, never knowing I should feel better!

“I hope someone finds something useful or encouraging from my story.”

I’ve edited A.’s story for length, but anyone deciding how to conquer a food allergy might find A.’s full story very interesting, especially for the useful information on how one can go about the personal detective work that’s sometimes required to discover sensitivities to various foods. For A., it’s obviously been well worth the effort.

To Your Good Health,

Jenny Thompson
Health Sciences Institute