life in mokievision

My family always started the new year off with a Southern tradition by way of Africa - a meal of black-eyed peas and greens (cabbage, in our house), symbolizing wealth in the year ahead. It was a fartstravaganza, guaranteed to chase home any lingering relatives.

Alas, this year I'm down with the flu, which is not conducive to cooking, or focusing, or staying awake.* Maybe I can fudge it, and count six days after the Greek Orthodox Christmas...

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* Or posting publicly: this post has been post-dated for quality assurance purposes.

I recently discovered I might not be allergic to coconut after all.

When is an allergy not an allergy? When it's Oral Allergy Syndrome, also called Pollen-Food Allergy Syndrome (along with several other names, because everybody wants to be the one whose name gets used on House M.D.), in which regular nose-based allergies masquerade as food allergies, due to certain fruit and veggie proteins vaguely resembling problematic pollen proteins.

Basically, it's like your body mistaking a dust-bunny for a spider and wigging out inappropriately.

Outside of allergy season the problem food isn't a problem, because your body hasn't been primed by pollen and pushed into kill it with sneezing! mode. The heat involved in cooking and canning can also denature the troublesome proteins, which is how some folks can be allergic to a raw fruit or veggie but able to eat the same item cooked--because they're not allergic to the food itself, even though they are having an allergic reaction to it. Either of these could explain why I've been able to eat coconut just fine until recently, mostly baked in cookies or simmered in soups, but also just noshing on raw flakes without any ill effect. I just happened to do it at the wrong time of year this time.

The upside of this, apart from that OAS usually doesn't cause anaphylactic shock, is that it would also explain why my late winter/early spring allergies have been so bad since moving to this neighborhood: birch.

I used to live next to Tower Grove Park and the Missouri Botanical Garden, two big green spaces dedicated to growing a large variety of greenery, pretty much all of which I tested allergic to back in middle school. Apart from swollen hands when walking past a bushy area on Magnolia Avenue, though, my allergies just translated to a runny nose and some occasional sneeziness--and good luck narrowing down which bit of all that greenery was responsible for which sneeze. (Especially since the allergy scratch test throws a lot of false positives, as dracunculus pointed out.)

What the old neighborhood didn't have, and this neighborhood does, was a lot of birch trees. Specifically, a cluster of them half a block down from my current apartment.

In springtime, two of the biggest cross-reaction offenders are birch and alder trees. Depending on where you live, anywhere from 20 to 70 per cent of people who are allergic to birch and alder pollens will also have oral allergy syndrome. (Janet French, "Oral Allergy Syndrome: Why do Pollens and Foods Cross-React?" Allergic Living 2 July 2010)

The doctor interviewed in that article pointed out that OAS is more common than the legitimately scary food allergies like peanut, which might explain why so very many people believe they have food allergies even after a smug host points out that they just ate something they're supposed to be allergic to. (And fuck you if you do that to people. Seriously.) The article also mentions a point I regularly make, that chamomile and echinacea cause cross-reactions to ragweed because they're in the same family, which makes it really annoying when every suggested cure for your allergy woes is a nice cup of chamomile and echinacea tea.

The author does lose points for bad editing when she inadvertently (I hope) suggests that honey is somehow a plant related to ragweed, rather than that honey could contain ragweed (or related) pollen. That in itself sidesteps the point that many allergy sufferers intentionally eat honey hoping there's allergy-causing pollen in it, due to the old wives' tale that this will desensitize them. It doesn't work, though, because most of the honey on store shelves is (a) filtered, microfiltered, and then filtered some more to remove all possible pollen; (b) heated and treated till it's thoroughly dead so that it won't crystallize on store shelves; and (c) from China, and thus unlikely to contain any pollens you're familiar with. You could try raw local honey, but as someone who gave it a go, just go take a Claritin and save yourself the disappointment. (And the awfulness that is clover honey. Ugh.)

Back to the point! How vile is birch?

Here is the Wikipedia checklist of foods that are cross-reactive with birch: almonds, apples, apricots, avocados, bananas, carrots, celery, cherries, chicory, coriander, fennel, figs, hazelnuts, kiwis, nectarines, parsley, parsnips, peaches, pears, peppers, plums, potatoes, prunes, soy, strawberries, walnuts and wheat. That's not even a definitive list--other lists add all the tree nuts, and coconuts, and peanuts, and tomatoes, and turnips...

If you Google "oral allergy syndrome" and a food, Google will say, "Birch. It's the fucking birch, man."

Birch will take from you everything that you love.

Apart from a visit to an allergist, the only way to know for certain if my coconut allergy is a real allergy or a birch cross-reaction is to wait till the birch stops its arboreal spooging around June or July, and then nibble a little raw coconut while someone stands by with a heavy dose of Benedryl. A preemptive strike on the trees is out, as they wisely chose to be planted in front of a cop's house.

Sneaky, bastardly birch.

Update: TESTED AND CONFIRMED. The same coconut that made me miserable in April and May caused no reaction at all in June. Of course, now my grass allergies are in full effect, so I couldn't taste the coconut, but still...

I'm medicated, because it turns out I'm allergic to coconut. (Ooops.) It also turns out that Benedryl makes me chatty--more so than liquor, surprisingly. And thus you get the benefit of my doofy wisdom!

#1. Vaguebooking is punishing everyone who reads because one person pissed you off. It's throwing a rock into a group because you're angry and you want someone to pay attention. It's an act of verbal aggression, and should be met with equal aggression--call that shit out when you see it.

#2. I don't mean privately. Those "Are you OK?" private messages and emails are what the poster wants, someone to come and coddle them so they can spread their misery around without actually asking for help or dealing with the person they're upset with. It just feeds that godawful behavior.

#3. I don't mean nicely, either. Vaguebooking is punishing everyone because you're mad at one person. That's not nice behavior and it doesn't deserve a nice response.

#4. At the same time, I know sometimes folks are just looking to vent. They're not trying to passively-aggressively lash out at someone, they're not asking for help, they just need to release a little steam before the auto-smacking starts. The problem really comes in when they fail to notice that all of their blog posts or status updates or tweets or [insert next big thing in social media] are this kind of venting, because they're never actually socialling in their media--they're just sticking anyone who reads in the position of having to be their ear for venting, without ever giving anything but venting.

#5. And who the fuck wants to read a non-stop negativity engine, just churning out nothing but misery and spite? Fuck, at least toss people a cat picture once in a while.

#6. Ironically, this looks very much like vaguebooking. I'm aware of that. Two minutes before I loaded Semagic, the free-form rant flowing through my wobbly grey bits was all about avocados, so at least this is moderately relevant to the medium.

Edited for clarification: I could have also mentioned in #6 that what sparked the vaguebooking rant was some Buzzfeed article in passing, but that would have made too much sense.

"Is that canned chicken?"

With two bowls of slow-cooked and shredded chicken breast in the fridge? No. Why would I open a can of shredded chicken when I already have shredded chicken?

Ugh.

I prefer fresh ingredients over tinned veggies and heavily processed boxfuuds, not out of a puritanical fear of any edibles that come from a container but because I'm cheap: ingredients go farther than prepackaged meals, and I don't have to worry about the sugar/salt/fat tango*, or the corn/dairy industry shoehorning in fillers to earn those subsidies. I keep a good supply of tinned and boxed food on hand for weather troubles and scheduling issues, but generally access to fresh food isn't an issue, since I live within walking distance of two supermarkets and a summer veggie stand. Time isn't even an issue: in the same time it takes a Pinterest mama to pull up a "3 cans + 2 boxes = homemade meal!" recipe, open her boxes, Instagram it and throw it in the oven, I can have my ingredients sliced, diced and cooking.

It just doesn't make sense to rely on boxfuuds in my situation.

If I don't tell older relatives what the meal is made of, it's the tastiest damn thing they've ever put in their mouths. If I reveal that a meal doesn't contain at least one can of Campbell's Cream Of Soup, or one box of Cheezy Noodle Product, they look at the dish like it's toxic. I don't know if it's generally generational or just my family, but there seems to be some kind of deep distrust of, well, cooking. Like it's not food unless someone opened a box.

And forget leftovers. Forget any big meal meant to store or stretch over several days, unless it's boiled (to death) ham'n'beans. "Eh. I'm not in the mood for that." Mood? You don't get to be in the mood to waste $15 of chicken that you requested.

"Is that canned chicken?" Would she know the difference without asking? Nope. And yet she didn't want it unless it came from a can.

No wonder my grandfather was such a cheap bastard, if this was what he was up against.

If you're not quite ranted out after all this, I offer: The Terrible Tragedy of the Healthy Eater

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* It's difficult to maintain tastiness in a product meant to sit on a shelf for months at a time. Boxfuuds therefore rely a lot on salt, sugar and fat for flavor. If the box claims to be low in one, look over the ingredients carefully, because it's probably high in one (or both) of the others to make up for the cut.