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Want to learn more? For more information about food allergies, contact the following groups: The Food Allergy Network 4744 Holly Ave. Fairfax, VA 22030-5647 (703)691-3179 American Academy of Allergy and Immunology 611 East Wells St. Milwaukee, WI 53202 (414)272-6071 The American Dietetic Association 216 W. Jackson Blvd. Chicago, IL 60606-6995 (1-800) 877-1600Read their position paper on food allergies For a free copy of An FDA Consumer Special Report: Focus on Food Labeling, which includes the article on ingredient labeling, write to: FDA (HFE-88) 5600 Fishers Lane Rockville, MD 20857 (From "When Eating is Risky," by Audrey T. Hingley)

This week, we attempt to distract ourselves from thoughts of looming ragweed season by talking about food allergies and reading what the pundits have to say.

Some insist on distinctions between food allergies, sensitivities and intolerance. Others demand that they don't exist at all. (Try telling that to your friend whose throat shuts down after eating shellfish.)

I'm willing to believe.

A few years ago, I discovered that my frequent headaches and irritability were a side effect of food allergies and sensitivities. Treatment results haven't always been instant or permanent, but at least now I have a note from my doctor to excuse my crankiness.

What exactly is a food allergy?

Personally, I like the explanation on the Whole Foods site. And, of course, I have my own story to tell, for what it's worth.

Talk back! Tell us your favorite allergic reaction or anecdote on our allergy comments board. For example, my mother always ordered her hamburgers without onions, then added french-fried onion rings under the bun. I considered it one of her lovable idiosyncrasies ... until I noticed that raw onions make my tongue go numb, but even *slightly* cooked onions pose no problem. How 'bout those inherited allergies?

And remember, the invitation stands: What would you like to see on this site? Have any ideas of your own? E-mail allergy@cimedia.com.