Eating out with my friends was my favorite pastime, as we visited different restaurants each weekend to experience something new. Then, my entire life changed when my favorite pastime became the most dangerous activity for me. In the summer of 2022, the ability to enjoy all food was stolen from me by my own body.

Before my junior year, I began experiencing a sickness unlike any I had previously endured. I was constantly nauseous, felt sluggish, and had severe abdominal pains. The pain grew unbearable, and I finally sought medical attention. Unfortunately, the doctors had no immediate diagnosis, and I was subjected to over eighty different food, plant, insect, and medication allergy tests. The results uncovered that I was allergic to over fifty foods; many resulting in anaphylactic shock. My life of casually eating out had ended.

I was devastated by the news, but I realized I needed to embrace this new lifestyle; ignoring my health condition was not an option, as the risk of death was significant. Throughout the summer, I met with dieticians and researched foods I could consume and chose to make the best of this life-long condition.
To adapt, I recognized I would need to embrace cooking to ensure food safety. Before my allergy diagnosis, I had never prepared a meal, so I began spending hours meal planning and grocery shopping. When creating meals, I prepared everything by hand to avoid cross-contamination and ensure I did not include any dangerous ingredients. Eating at home was the safest choice, while eating out with family or friends became a risky game of roulette.

Each time I entered a restaurant, I felt overwhelming anxiety because everywhere I looked, potential illness- and even death- lurked. I trusted myself to prepare my meals, but eating out required me to place trust in others who did not thoroughly realize the ramifications of what could happen if I ingested the wrong thing. After talking to servers at various restaurants and studying the menus online beforehand, I began developing a list of safe foods to order.

Gluten-free pasta was oftentimes a safe choice because I would always request the servers check the pasta was cooked separately from other pasta dishes, as the same water being used could cause cross-contamination. I began to relax my routine, but everything changed during one meal when I realized I had to be prepared for anything- all the time.

During my junior year’s winter break, I ordered gluten-free pasta while out with friends. When my food arrived, it looked delicious. However, after a few minutes, my mouth and throat began itching. Suddenly, my breathing became labored, and I frantically realized I had left my EpiPen at home. Panic ensued, and assuming we could speed faster to the hospital than wait for an ambulance to arrive, my friends carried me to the car and began speeding. On the drive, I lost my fight for air and became unconscious. Upon arriving at the hospital and being apprised by my friends, the emergency room staff immediately began injecting me with epinephrine. Afterward, I finally awakened but was still extremely disoriented. My parents rushed into the emergency room soon after, and their looks of panic made me realize how dire the situation had been. I had never really accepted the extent of my illness until I was near death from a simple pasta meal.
Since then, I have ensured an EpiPen is always nearby and have taught everyone to use it. If the frightening events of that night, and having copious allergies have taught me anything, it is to be prepared for anything and adapt to everything. I continue to eat out with friends, but I am always prepared. I have had to grow up quickly because of my condition, but I know I am ultimately responsible for myself and have taken charge of my life through arming myself with knowledge.