Food additives

Hello. I’ve just found this site and hope I’ll get some positive info for cooking and avoiding setting off the anaphylaxis incidents.
I’m a 60 year old woman and as a child I had intolerance for pineapple and bananas. As I got a little older I had to omit eggs from my diet. Bee/wasp stings are also a problem. Dairy and wheat are not problematic. I make my own bread with all natural ingredients.
Over the last 5 years I have had 8 bouts of tongue swelling, and what I refer to as “helium voice”, with apparently unknown triggers. I hadn’t eaten any of the most prevalent allergy triggers. It’s very frustrating. I can eat fresh tomatoes but no tomato paste or store purchased sauces made from tomatoes. Even some natural products are a problem I can eat golden delicious apples but not red apples. It’s making me crazy!
We believe we can now narrow it down to food additives. Most especially the colorant red #40 and Yellow #6. Along with all preservatives. Interestingly I don’t often consume any type of processed foods. But something as simple as a cherry flavored popsicle has triggered the anaphylaxis. Without thinking the other night I ate two pieces of red licorice. Once again I had a terrible allergic reaction.
Is there anyone else here that suffers mainly from food additives (preservatives and colorants)?
And if so, how are you coping? It gets to the point you’re almost afraid to eat anything.
I’m eager to hear how others handle the additive problem. It’s in everything, or so it seems.

My daughter is the same way. She was maybe 6yo when we realized food colorings made her stop breathing while sleeping. Now she’s 21 and headed for Africa. I have a feeling food colorings won’t be a problem in the bush! While away at college there were many things she couldn’t eat in the cafeteria.
This doesn’t really help, but just know I DO understand.