The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 6,962 dues-paying members who have earned an amazing number of merit badges so far—9,905 total! Take it away, MBA Jane!!! ~MaryJane
Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life …
For this week’s Farm Kitchen/Food Allergy Awareness Beginner Level Merit Badge, I researched a common malady (at least these days, it seems to be) amongst the population: food allergies.
Being blessed with the constitution of a horse with a cast-iron stomach lining myself (I hate to brag, but ya know it’s true), I was appalled at my findings, and at what these poor men, women, and children go through just to … to eat.
Photo by Jameson Fink via Flickr
Winnie Nielsen 
Amy Cloud Chambers 
Judith Lickteig 
MaryJane 
Karlyne 
“My passion is antiques and one of my favorites is my Chambers stove. The one I have was made sometime between 1949 and 1952 in Shelbyville, Indiana. People are passionate about these jewels, so information on them is easy to find. Mine was my mother’s before she came to me and she is a Deluxe Model C Style 90 in pastel yellow. It has 3 burners, a deep well for soups, stews or baking, a griddle and broiler. The oven(s) are so heat-efficient that I can turn them off 1/4 to 1/2 thru cooking and everything comes out perfect.
Holly 
Cindi 
In addition to true food allergies, there are even more food intolerances which give people all sorts of miseries. Take my problem with garlic and onions, for instance. My trachea does not swell up or I don’t break out in huge hives, but I cannot digest it and it will cause havoc within my gut for about 24 hours. After lots of reading on garlic, it turns out that the garlic and onion family have certain long chains of carbohydrates that many people cannot break down properly. It is this ability to not be able to break the sugars down that creates the problem. Oddly enough, the shallot, which is in the same family but on a different branch of the tree so to speak, has slightly different carb chains and works OK for me to use on a limited basis. In reading about all of these issues, I also learned more about the huge importance of the microbiology flora of the human gut. The microbes of the gut are essential for proper digestion and when people have to take certain drugs, the flora is changed and the result can be that certain foods can no longer be digested properly. When drugs are not the culprit, it can also be the sort of contaminants that are in the water supply and food sources. Hence when people travel to certain places, they become very ill if they end up drinking the water or eating raw foods. The people of the place, however, have adjusted their micro flora to their environment and do not get sick.
And those potatoes? I wonder if the problem is that they belong with tomatoes and eggplants in the nightshade family. Sweet potatoes, on the other hand, are in the morning glory family, I think, and are a different species. Who knew? Except that babies are introduced to sweet potatoes way long before white potatoes for this reason.
It gets to be way too confusing sometimes to try and figure out what is the culprit.
I have an issue with onions, too,Winnie (but strangely enough not garlic). I can eat them if they’ve been completely over-cooked and caramelized, but if there’s a tiny bit of crunch to them, my mouth starts to water just like when you’re getting ready to vomit and I’m immediately nauseous. It’s always been such a silly thing to me that I’ve never actually researched the why of it. Long chains of carbs, eh? Oddly enough, one of my sons seems to have inherited this peculiarity but he actually does end up with the rash so his is a bit more severe.
My brother is allergic to shellfish with dire consequences if he eats even the tiniest amount. It’s very scary.