ALLERGY INFO: The list is formidable and somewhat depressing.
The Killer Elite: These can cause reactions up to and including anaphylactic shock.
absinthe
anise
black sesame oil
Brazil nuts
buckwheat
celery root (celeriac)
celery, celery leaf, celery seed
chamomile
cilantro
coriander
cumin
fennel
kale
kasha
licorice
mixed seasonings, such as Old Bay seasoning, Mrs. Dash, Spike, chili powder, Chinese 5-spice powder, etc.
parsley
parsnip
pecans
persimmon
quinoa
soba noodles
soups, broths, salad dressings, etc., made with celery and its derivatives
spinach
starfruit
walnuts
wormwood

Minor Itchies: These I avoid eating, but I won't be at risk of anaphylactic shock.
> >*raw* peppers and tomatoes (I can eat them when they're thoroughly cooked)



The Happy Lynn-Safe Spices:
> >basil
> >oregano
> >thyme
> >rosemary
> >garlic
> >ginger
> >black pepper
> >hot peppers (capsicum -- habanero, jalapeno, Scotch bonnet, ancho, green chiles)
> >mint
> >turmeric
> >cinnamon
> >nutmeg and mace
> >cloves
> >allspice
> >vanilla


Non-Food Allergies
Violent: dogs, mold, dust mites, cigarette smoke, insect stings
Tolerable: cats, various hay-fever triggers

Drug Allergies
Penicillin, Sulfa, Demerol and related drugs

Commonly Asked Questions About Anaphylaxis
excerpted from Foodallergy.org

What is anaphylaxis?
Anaphylaxis is a sudden, severe, potentially fatal, systemic allergic reaction that can involve various areas of the body (such as the skin, respiratory tract, gastrointestinal tract, and cardiovascular system). Symptoms occur within minutes to two hours after contact with the allergy-causing substance, but in rare instances may occur up to four hours later. Anaphylactic reactions can be mild to life-threatening. The annual incidence of anaphylactic reactions is about 30 per 100,000 persons, and individuals with asthma, eczema, or hay fever are at greater relative risk of experiencing anaphylaxis.

Anaphylaxis to Food
Peanuts, tree nuts (walnuts, cashews, etc.), shellfish, fish, milk, and eggs commonly cause anaphylactic reactions. Only a trace amount of a problem food can cause a reaction in some individuals.

In the U.S., food-induced anaphylaxis is believed to cause about 30,000 trips to the emergency room and between 150 to 200 deaths each year. Individuals who are allergic to foods and have asthma are believed to be at a higher risk for developing an anaphylactic reaction.

Strict avoidance of the allergen is necessary for avoiding a severe reaction. Read food labels for every food each and every time you eat it. Ask questions about ingredients and preparation methods when eating away from home. For additional information about food allergy, click here.

What are the symptoms of an anaphylactic reaction?

An anaphylactic reaction may begin with a tingling sensation, itching, or metallic taste in the mouth. Other symptoms can include hives, a sensation of warmth, asthma symptoms, swelling of the mouth and throat area, difficulty breathing, vomiting, diarrhea, cramping, a drop in blood pressure, and loss of consciousness. These symptoms may begin in as little as five to 15 minutes to up to two hours after exposure to the allergen, but life-threatening reactions may progress over hours.

Some individuals have a reaction, and the symptoms go away only to return two to three hours later. This is called a bi-phasic reaction. Often the symptoms occur in the respiratory tract and take the individual by surprise.

If you have an anaphylactic reaction, seek professional medical help quickly. Stay in the hospital for four to six hours to be sure you can get help if you have a bi-phasic reaction. More than one individual's life has been saved because he or she was in the hospital when this second reaction occurred. If the hospital staff discharges you, sit in the lobby and read a magazine. Do not leave and assume you can get back to the hospital on time.