Additional Newly Diagnosed Allergies Over a Decade Later
Stetson was diagnosed with anaphylactic peanut and shellfish allergies when he was just a baby. We managed his allergy carefully over the years. It had become second nature to us.
Fast forward to the age of 14, and he began having what we thought were stomach issues. He was having issues with nearly every food, every meal. There wasn’t one common food. We thought it could be Celiac but then he was even having issues with plain barbecue grilled steak.
Family Doctor for Initial Appointment
We made an appointment with our family doctor as a starting point. The doctor ordered blood tests. We were told it could be anything from Celiac, IBS, EoE, to Crohn’s and Colitis.
Stetson took his blood and urine analysis, and the results were startling. It showed he was potentially allergic to over 20 foods.
Board Certified Allergist Appointment
We then made an appointment with our family allergist. He got a skin test for tens of allergens to cover all our bases. His back was covered in row of tens of punctures with the different allergens. It was a repeat of what we experienced over a decade earlier.
He is Now Allergic to 9 Foods
We found at this visit that Stetson was not only allergic to peanut and shellfish. He was also allergic to: pecan, walnut, oat, garlic, sweet potato, watermelon and pear. This new information on one hand was somewhat comforting that it wasn’t something worse. However, it was also disappointing that not only had he acquired new allergens, but lots of them.
Garlic | It’s in Everything
The hardest one has been garlic. Peanut is a very hard allergy to manage. However, garlic beats it tenfold. Not only is garlic not part of the top 8 or top 9 allergens, which makes it so that manufacturers don’t need to disclose it as an allergen, but it is in all the things.
When reading labels we will see “natural and artificial flavors”, and the natural flavors are worrisome for both garlic and his sweet potato, watermelon and pear allergies.
We also are finding “spices” used frequently. Is it garlic? Is it not garlic? No one knows because manufacturer’s can hide ingredients in these terms.
Lastly, garlic is used like salt and pepper as a go to flavor in nearly every sauce, condiment, and pre-packaged food. Chips, chicken nuggets, ketchup, barbecue sauce, pizza, pizza sauce – everything.
If you start looking at labels you will see what I mean – garlic is in everything.
It was very overwhelming at first, thinking that he would never eat out again, and that we would have to make everything from scratch including ketchup, barbecue, and more.
Luckily, we have found these recipes are actually very easy to make and actually taste better homemade.
We also found that there are some products free from garlic either by happenstance, or as one fellow food allergy mom helped me to find, can be found in Low-FODMAP foods.
Low-FODMAP diets are encouraged for those that suffer from IBS. One of the foods they are encouraged to avoid is garlic. We found the brand “Fody”, and it’s garlic free! Nearly every condiment and sauce you could think of. Salsa, marinara, ketchup and more! It is very pricey, but I do like to purchase one of each to keep in my pantry in the event I don’t have time for homemade and am in a pinch.
Frozen Chicken Nuggets and Garlic Allergy
I have not been successful at finding a chicken nugget that is garlic free. If you know of one please let me know as it is convenient and handy to be able to purchase pre-made foods.
The good news is that homemade is typically few ingredients, healthier and tastes better anyways! Homemade is best!
Make This Gluten Free and Dairy Free for Top 9 Allergy Friendly Chicken Nuggets
This recipe is very simple and of the top 9 allergens only uses wheat and dairy. However, I have successfully made it with King Arthur’s Gluten Free Measure for Measure Flour Blend, and subbed almond milk for whole cow’s milk.
Cooking and baking with food allergies is about substitutions. Find the right subs and you can make nearly any recipe allergy friendly.
Tag Me With Your Nuggies
If you make my nuggies, be sure to tag me on social media @foodallergypi on all platforms. I love to see what you make!
Homemade Chicken Nuggets
- 4-6 Chicken Breasts, cut into large bite size pieces
- 3 cups Whole Milk sub any dairy alternative
- 1/3 cup Apple Cider Vinegar
- 2 cups All-Purpose Flour
- 2 teaspoons Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- 2-3 cups Canola Oil enough to fill a deep heavy frying pan about 1/2"
Fill a large bowl with milk and apple cider vinegar, stirring well to combine. Allow to sit and thicken up for about 5-10 minutes.
Using kitchen shears, cut chicken breasts into large bite size pieces, and place in milk mixture.
Once all chicken pieces are placed in milk mixture, allow to sit for 45 minutes to tenderize.
In a large, heavy, deep frying pan over medium high heat, bring oil to about 350ºF.
While oil is heating, in a large ziplock bag, combine flour, salt and pepper.
Once oil is ready, shake several chicken pieces in the flour mixture, using tongs pull chicken pieces one at a time from ziplock bag and place carefully in frying oil.
Fry for 3-4 minutes, and flip each chicken piece to fry for an additional 2-3 minutes or until outside is golden brown, and inside when cut is not pink but white all the way through.
Remove cooked through chicken nuggets from frying oil, using metal tongs, and place on a paper towel covered plate to drain any excess oils.
Serve with your favorite dipping sauces.