Elizabeth, an engineer in her late-30s, has three children, all with some form of allergy. Her eldest daughter, Viola, 12, had eczema as a baby; has environmental allergies to pollen; and allergies to corn, tree nuts and peanuts.
Her youngest son, Brian, 3, also had eczema as a baby and subsequently developed allergies to peanuts and barley, though Elizabeth fears there could be more. Her middle daughter, five-year-old Amelia, had a dairy allergy as an infant, but is now just lactose intolerant. She’s the easiest of the three, at least in terms of allergy.
By the time I hear her story, Elizabeth is already a veteran at dealing with her children’s irritated immune systems. She began a support group for parents of children with corn allergies and is heavily involved in trying to educate other parents about food allergies.
The parents share their theories about why their children have allergies. Her own is that Viola and Brian both went to the emergency room with high fevers as babies and were given precautionary antibiotics. She blames the antibiotics for altering her children’s gut microbiome and herself for agreeing to the treatment in the first place.
Part of Elizabeth’s rationale is that no one else in her family has allergies. In fact, it’s so rare that her parents initially didn’t believe the diagnoses. They argued that “back in their day,” everyone ate everything and was fine; food allergy was made-up nonsense. But when both Viola and Brian landed in the ER repeatedly for food-related anaphylaxis, her parents realized these allergies were indeed “real.”