Almost 75 per cent of allergic reactions are caused by just three foods: eggs, peanuts, and milk. The life-threatening reaction of anaphylactic shock is most often caused by peanuts, nuts, fish, or shellfish. Anaphylactic shock is a life-threatening whole-body allergic reaction to an offending substance. If a person has any kind of discomfort after eating, such as stomachache, headache, pain, rapid pulse rate, nausea, wheezing, hives, bronchial irritation, or cough - an allergy may be responsible.  Keep a list of what was eaten and consult a physician.  It may be an allergic reaction or nothing at all.  Be alert and aware.
		Wheat allergies are also fairly common problems encountered by many consumers. The wheat kernel has four main parts: the GERM (the part that grows into a wheat plant - especially rich in vitamins and minerals), the ENDOSPERM (soft, white, inside portion of the kernel - contains starch and proteins), the BRAN (a protective coating - rich in nutrients and fiber), and the HUSK (also called chaff, is dry and the outermost layer - inedible but can be used in animal feed). Refined wheat refers to a process by which wheat is made into flour. Refining typically removes the germ, bran, and husk - leaving only the endosperm. If you suspect you may have a wheat allergy - consult your physician.
				Tartrazine link.