Your reactions are almost a textbook description of non-cutaneous, non-GI anaphylaxis.
Now, I don't want to scare you-- but I
do want you to not become a news item, let's just say--
these are the kinds of reactions, more than ANY other, that tend to KILL people with food allergies.They are hard for bystanders to recognize, they are hard for first responders to recognize-- until you are actively IN ARREST.
YOU know. But nobody who can help you does.
Does that make sense??
I read that anaphylaxis causes a decrease in blood pressure. BUT when symptoms initially come on for me (like second half of reaction today) my pulse sky rockets at first and blood pressure skyrockets.... I am very frustrated because I am a have to see it kind of person and the skin test was negative.....
Well, find a new allergist-- and make it one that is willing to do whatever it takes to positively identify just WHAT it is that you are allergic to. If it's sesame, know that while it's not in
everything the way soy is-- it's also not required under labeling laws in the US the way that soy and peanut both are.
Find an allergist who is willing to conduct in-office-food-challenges. Truly. You
must find out which of those three allergens you are dealing with. Peanut and sesame are about equally possible from what you've written-- soy, I'd assume you would simply feel lke crap ALL.the.time. because it is in so much.
If you suspect soy, the
only way that you're going to be reaction free is to avoid almost any foodstuff that comes from a bag, box, or can. Plain potatoes, plain rice, plain whole chickens, fresh vegetables that you cook yourself, butter or olive oil. If you try that for a week and feel about 1000% better than you have in years, then soy is a
definite suspect.
However, with that said-- what KIND of food do you generally eat? Do you eat out a lot? At what kinds of restaurants?