Comments on: How can you tell if it’s a cold or allergies?

By: Tracy

Tracy — Wed, 17 Mar 2010 17:47:49 +0000

My son was having terrible allergies and we discovered Nosefrida (also called “The Snotsucker”). This product worked GREAT and was a safe and effective way to relieve his congestion. Nosefrida works well on babies and toddlers when they have anytype of nasal congestion. I highly recommend it!

Have any of you tried Nosefrida??

By: Erika

Erika — Sat, 02 May 2009 19:04:21 +0000

I’ve had horrible allergies since I was a baby, but never went to the allergist because my best option would be allergy shots (and I don’t do needles if I can avoid them). Now, that my son is showing signs of my allergies and his father’s, I’m looking for any way to help him because I know how miserable it can be. Thanks for this article! Really great ideas!

By: Lizla

Lizla — Sun, 26 Apr 2009 03:55:22 +0000

I have environmental and food allergies as well. One way I determine if I have a cold or allergies is whether or not I have sneezing fits in the shower. Sneezing in the shower is a common situation among allergy sufferers. My allergist can’t explain it, but 90% of his patients report it.

By: Last minute lady

Last minute lady — Tue, 21 Apr 2009 20:55:01 +0000

An update to this blog-my child actually DID get a fever and the doctor is sure it is from allergies and not a cold. I tried all kinds of decongestants and other medicines which did nothing. I should have stuck to just the allergy meds.

By: Herb

Herb — Tue, 07 Apr 2009 17:43:28 +0000

Since retiring I’ve become chief cook because my wife is still working. My wife has a severe garlic allergy. The garlic in garlic flavored pita chip is enough to send her to the emergency room in anaphylactic shock. Needless to say, this limits restaurants and cooking, especially since ketchup, mustard, mayo, and nearly all salad dressings contain garlic. Any prepared food that has “spices” or “flavorings” in its ingredient list very likely contains garlic. Even at a careful restaurant, and they’re not all, the amount of garlic that might be transfered from one steak to another by tongs can cause an uncomfortable and scary reaction.

I’ve developed a reasonable ketchup alternative (6 oz. tomato paste, one quarter cup balsamic vinegar, one half cup dark brown sugar, half teaspoon sale, pepper, quarter cup water), but I haven’t found a way to do an acceptable mustard or mayo. We both like blue cheese dressing, so I make our own (cup low fat sour cream, 4 oz. crumbled blue cheese, quarter cup buttermilk or so to thin). We take our own ketchup and blue cheese dressing to restaurants.

For chicken and noodles and dishes like that I make my own sauce with butter, flour, and chicken stock, also home-made. Canned soups contain garlic.

But what alternatives are there to garlic? I’ve used shallots, onions, and leeks, and I use other herbs as needed and as we like them, but are there other interesting ways to cook for someone with so severe an allergy to garlic?

By: cyndy

cyndy — Mon, 06 Apr 2009 23:26:28 +0000

I have three children that are very picky eaters. This is a challenge even for you. My two girls 7yr. and 11yr. don’t eat meat or cheese and my son only 3yr. hates his veggies; all, but his veggi-tales. Could you help me out?