A November 1936 Popular Science article presented the available data on food allergies, albeit limited.
Not long ago, a man arrived at the famous Mayo Clinic, at Rochester, Minn. This was his curious story: Every morning at eleven o’clock, no matter whether he was in a business conference or driving his car, he dropped asleep!
Every time a boy who lives in Brooklyn, N. Y., chews gum, he starts to cough and sneeze. He is sensitive to chicles. Every time a girl in Chicago, Ill., smells chrysanthemums, her eyes puff up. She is allergic to the flower’s pollen. Every time a man in the South puts catchup on his steak, he chokes and gasps for breath. He is affected by tomatoes in any form. Every time a woman in St. Louis, Mo., eats an onion, she gets blue spots on her skin. Every time-—but the list goes on, indefinitely.
In the end, however, the doctor discovered that the youngster was violently allergic to eggs. The aunt invariably had bacon and eggs for breakfast and when she kissed her nephew traces remaining on her lips were sufficient to upset him! One day, an elderly man licked the flap of an envelope in sealing a letter. A few minutes later, he began to tingle from head to foot. Then, his face grew purple, his breath came in gasps, and he dropped to the floor, unconscious. It was fifteen minutes before he came to. But in half an hour he was as well as ever. On another occasion, he tried on a pair of shoes that had just come back from the cobbler’s. Hardly could he tear them from his feet before he fainted.
Only a few weeks after the new test was made public, it gave dramatic proof of its value. For eight years. a patient had been confined in a middle western sanitarium with a persistent fever. Doctors diagnosed her condition as tuberculosis.
This theory that the reaction takes place in the blood stream would explain an occurrence in an eastern hospital that reads, at first glance, like a page from some Baron Munchausen of medicine. Cosmetics—face powders, lip sticks, perfumes, hair lotions, soaps—often act as poisons to sensitive persons. I remember one case in which a wealthy woman traveled thousands of miles—to California, Florida, Africa— in search of a climate that would relieve her asthma. Then, she found she was carrying her asthma wherever she went—in her powder compact. She was allergic to orris root, one of the ingredients in the powder she used.
Other concerns are catering to the trade of those sensitive to various foods and dusts. A milk substitute made from soybeans which can be digested by patients who are upset by ordinary milk is now on the market and a process recently patented by an Ohio inventor will make it possible for allergic people to drink cows’ milk without ill effects. Special heating chambers remove the objectionable elements. Incidentally, it is rarely the milk itself that causes trouble.
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