The Plan
Once you have been diagnosed and understand how to manage your allergy, you should develop a plan. Clean out your pantry, removing all suspect foods. Collect recipes that omit your allergens. Get used to reading labels. Keep your allergy kit with you at all times; and aggressively ask questions of those serving you food.
How to Read Labels
In January 2006, the FDA changed standards on food labels to make it easier to find suspect foods in the products you buy. The product must clearly state if it contains any of the eight groups of foods most responsible for allergic reactions. The language is simple: If a product contains casein, a milk protein, the label has to show the words “contains milk,” or if it has some seitan, the label must read “contains gluten.”
A few words of warning: the word “free” isn't regulated by the FDA. A product that says “milk free” may still contain milk protein. And the phrase “may contain” can be a blanket legal loophole for manufacturers, indicating that cross-contamination is possible.
So read labels, every single time. Products can change formulas, so even if a food is safe for you to eat one month, it may not be the next month. The best foods are the ones with labels that do not have the words “contains X.”
Cooking Techniques and Tips
If you have a severe food allergy, it can be a good idea to stock your kitchen with homemade foods. That means you make your own stocks, sauces, seasoning mixes, and baking mixes. This is really the only way to manage a severe allergy, because you control exactly what goes into the food you eat. This may seem bothersome, but compare the time spent in the kitchen to the time you won't have to spend worrying about a reaction and getting medical help for symptoms.
Genetic engineering may be a future solution to food allergies. Scientists have been able to produce hypoallergenic strains of food-allergy molecules that can be used in treatments. The treatments could also have few, if any, side effects. These treatments may be some years in the future, but the research is promising.
Eating Out
Talk to the chef! Not the server, or the maitre d', but the chef. Quiz her extensively about the foods you want to eat, and reiterate the severity of your allergy. Think about making up a card stating which food or foods you are allergic to, and having the chef sign it to prove he has read it. This will heighten sensitivity to your condition and may help you avoid a reaction.
There are some types of restaurants that are more dangerous than others. For those with a peanut or soy allergy, avoiding Chinese, Japanese, and other Asian restaurants is a good idea. Even if food you order from these restaurants doesn't contain peanuts or soy, the risk for cross-contamination is great. Avoid restaurants with buffet service. Cross-contamination risk is very high when people serve themselves. Also avoid restaurants with attached bakeries, for the same reason.
There are some restaurants that are intrinsically safer than others. Look for places that cook their food from scratch. Ask for recommendations from others who have food allergies. And if you've had luck with a large chain restaurant, other branches may be safe. But still be aware that chefs change their recipes. Always talk to the chef before you order from any restaurant, even one you've safely dined at before.
