New too

I am in the beginning stages of testing too. So far, I’m allergic to barley, poppyseeds, chick peas/garbanzo beans, and eggs. I’ve been trying to eliminate and it’s hard to know what the derivitives are. When I checked “barley” on my allergens on this website, it automatically checked vanilla and vinegar. Is that something else I now need to avoid? Vanilla came up in my testing but not enough for the dr. to say I need to avoid it.

I thought finding info about Mustard Allergy was tough… at least I found a good list of related foods. I’ve searched for info on your allergies and I’m not finding much. That doesn’t mean there isn’t more out there… we just haven’t found it, yet.

I did found this list of Barley-related foods, on this very website, that may cause an allergic reaction – http://www.cookingallergyfree.com/allergens/allergen_listing/barley_allergy

Barley – annual cereal grain; in beer, ale and whiskey and considered identical to wheat
Barley flour – considered identical to wheat flour
Barley malt – a sweetener produced from sprouted barley; dark, brown, thick and sticky
Beer – hops is used as flavoring and stability agent in beer
Beer vinegar – vinegar made from beer that is made in Germany, Austria and the Netherlands; often described as having a malty taste
Malt – a sweetener produced from sprouted barley; dark, brown, thick and sticky
Malt vinegar – vinegar made from malting barley; an ale is then brewed from this and allowed to turn into vinegar and aged
Whiskey – distilled from fermented grain mash and aged in oak casks, distilled from corn, rye, or wheat
Worcestershire sauce – widely used fermented liquid condiment originally manufactured by Lea & Perrins; a flavoring used in many dishes, especially with meat; made with malt vinegar, molasses, sugar, salt, anchovies, tamarind, onion, garlic, spices and flavoring