Monday, July 02, 2012

Vinegar and mayonnaise

The returned Splodge is now about the size of a 2p piece. I have been trying to work out what I am doing wrong as my diet has been pretty well controlled for the last few weeks.

Two theories. One is that I have become rather casual about vinegar as though it is okay. As vinegar is merely a kind of wine, of course it is not ok. In particular I've been downing the mayonnaise liberally. You can't have coleslaw without mayonnaise and we're making our own now. I even made tuna mayo with sweetcorn the other night. I decided that mayo must be okay because it's mainly egg - but it's also got vinegar. And certainly at one point last week the speckled rash was back on my tummy.

But there's a second idea. The original Splodge was triggered by penicillin and stilton cheese (the green mould in stilton contains penicillin). So this report about fungus allergy was interesting. Is penicillin allergy actually a fungus allergy? Now our kitchen fridge doesn't seem very cold and there's been quite a bit of mould appearing. I had a slice of cheddar cheese a couple of days ago which tasted quite like stilton. Could it be mould?

Roll on the summer holidays when I might be able to burn off the Splodge. No chance in this wet, wet English weather!


1 comment:

Justine said...

Don't know if you followed up on your mould theory... there is a blood test for mold allergy - I had it done at Dermatology in Edinburgh.

I have had similar experience to you... told I have salicylate sensitivity/mould allergy. Red rashes /hives etc/puffy eye etc. Lately got asthma after eating a fresh peppercorn. Googled this as not bothered by ground white pepper in the past. Apparently mould/fungus grows on the skin of the peppercorn - which may have caused it. And explains why I don't react much to white pepper.

I'm careful of Quorn too - being a type of fungus.