I developed an allergy to fish at the age of 32. Eating fish gives me hives, respiratory tightness, and difficulty breathing. I had eaten fish up to that age with absolutely no problems. To this day, I do not have any trouble with shellfish. After about two years of no fish whatsoever, I tested myself with salmon. Amazingly, I do not experience the allergic reaction with salmon. All other fish -- tuna, halibut, tilapia -- still give me an allergic reaction.

I am a 49-year-old female who has had bouts of breaking out with hives for the past two years after eating shrimp. It has been infrequent and not really a life-adjusting problem. Recently, we ate at a Chinese restaurant and I had fried shrimp. An hour later, I went hiking and broke out with severe hives. I had swollen eyes, and my tongue swelled to the point of not being able to talk. I raced uphill one mile to get to the car and made it to a drugstore with my husband. The pharmacist gave me Benadryl and called the paramedics because I passed out. After waking, I was taken to the emergency room and given more meds to reduce the swelling. This was life-threatening. Now I carry an Epi-Pen with me at all times. The doctor said it could be fatal the next time.

I have had several reactions to ingesting MSG so I can distinguish it between some other food allergies that I have. Last week I ate in a new restaurant, only salad, sweet potato, and baked fish with a breading, and within 30 minutes I was fainting, nauseated, and cramping. Friends helped me into a convenience store and I passed out on the floor. I am a nurse and I am aware that my blood pressure dropped severely. It took about 40 minutes for me to be functional again. In addition to fainting, I had severe diarrhea. I think this allergy can be fatal for me.

I am a bit concerned that this article minimizes the effects of MSG (monosodium glutamate)and potential for a true allergy to it. I have developed a severe MSG allergy as an adult which began as your symptoms describe as a more mild sensitivity about 15 years ago. Even after small amounts of MSG accidentally ingested leads to full blown allergic reaction and anaphylaxis now. I do have an Epi-Pen and keep liquid Benadryl on hand, especially while traveling. It troubles me when the medical community minimizes the potential for true MSG allergy. I am also allergic to pine nuts, but they are much easier to avoid than MSG. Also, most better Chinese restaurants now do NOT use MSG in their cooking. It is the MSG hidden in most soups, broths, salad dressings, snack foods, peanuts, etc. on the grocery shelves that are the culprits. Anyone with sensitivities should read labels, especially in boxed, canned, or bagged foods. Even the best of restaurants have mixes and bases loaded with it. My most severe reaction was at an upscale restaurant who failed to check the pepper salsa they served. After all was said and done I had GI bleeding for three days following the event. There is nothing mild about MSG allergy.

I am a 57 year old woman with an earlier diagnosis of Brazil nut allergy. I stay away from nuts that I can't identify and have never run across Brazil nuts since initial allergic response. Today I developed sudden onset of feeling like my skin was burning from the inside out, severe redness and heat that started on my face and scalp and then continued to encompass my entire trunk and arms. I also had some hoarseness with this and my blood pressure was really high. This also happened to a lesser degree a week ago. In attempting to determine the cause, I believe both times it has followed eating a snack bar that is processed on equipment by a plant that also processes tree nuts. Although the ingredients did not list any nut, it must have been contamination from the nut oil in producing other products that almost did me in. Therefore, I urge everyone with allergies to read entire food labels for information on possible allergen exposure, as it could prevent severe allergic reactions.

I did a detox and when I tried to eat wheat again my mouth broke out in blisters. The doctor sent me for a skin test which confirmed the allergy. I am 55. I have been wheat and gluten free for 5 years, and now can no longer have sugar. Research has found that if you are allergic to cereals you may become hyperglycemic too. I am also allergic to dairy, and peanuts. And have been an asthmatic since the age of 3, when the first attack took place after walking through a wheat field, on a hot summer day.

My daughter has received allergy shots since she was 9 months old. Now as a young adult she has started to get sensitive to various foods. Her symptoms have been getting more severe. She was tested for food allergies. She is allergic to all fruits and vegetables, (put her in shock) milk, soy, wheat, peanuts, all give her severe rashes, facial swelling, burning in her mouth, and stomach problems. I am at a loss how to cook for her, or help her cook for herself. There are so few health foods that eliminate all these ingredients, and it is so expensive. She is discouraged, depressed, and ends up eating quick, junk food. I have looked at some cook books but it was too overwhelming not really knowing what I am doing. Do you have advice where we can start?