"Dietary change is very stressful. It affects the physical, of course, but there are social and emotional issues involved, as well, "Pittari said. "You've been eating this one way your whole life and now suddenly you can't. I would put it near the top of life's stressful events."

 According to Pittari, most people who are newly diagnosed have only baseline knowledge about their allergy. They have yet to learn the intricacies and implications of their diagnosis or how the allergy plays out in the practical realm of grocery shopping. There are different grades and variations of food intolerances and sensitivities, and most newcomers would benefit by writing down questions to present to their doctor on follow-up visits.

 "The majority of people who are brand new don't understand what the doctor is asking. When they first come into the store, they'll say, 'I can't eat wheat. 'Is it wheat or gluten?" Pittari said. "Or they'll say, 'I can't have any yeast.' Is it baking yeast? Or do they need to avoid the yeast in sourdough bread or the yeast commonly found on the skin of fruits and vegetables? An overgrowth of candida is different from a yeast sensitivity."

 The need for clarification is common for all allergies. People who are told by their doctor to avoid dairy products often don't know at first that there are distinctions in dairy restrictions. They know that they must stop drinking milk, but they're not sure, for example, if they can still eat products made with goat's or sheep's milk.

 "Most people think that dairy intolerance is a lactose intolerance. But for some people, it's the casein or albumen in cow's milk they can't tolerate," Pitarri said. "That might mean they should avoid all milk protein additives in the form of casein, sodium caseinate, or whey protein."

 Doctors can provide information and material to educate their patients and clarify the diagnosis. Pittari recommends that newcomers work with a doctor who will give them good support and then suggests that they find a dietician or nutritionist who knows name products and ingredients and can help with meal planning. In addition, vitamin and herbal supplements can assist in the initial cleansing and healing period, and professionals can give guidance in this area.

 Another aspect of the allergy learning curve that surprises many newcomers is that successfully switching to new eating patterns takes time.

 "It's a good idea to have a transition period and not place too high an expectation on yourself," Pittari said. "Try a few things that you like that you can add to your diet. Begin eliminating, but don't freak out if it's not 100 percent right away."

 Many newcomers also find that their cooking skills need fine-tuning. They have to learn to prepare new foods properly.

 "Customers who now can't eat wheat will buy a very good rice pasta but won't know how to cook it correctly. They'll wind up with a lump of goo and become very discouraged," Pittari said. "People need to allow themselves to make mistakes and give themselves time to learn."

 Fortunately, the quality and availability of special food products is improving every year, and today there are excellent choices available, particularly in natural food stores. Directions for food preparation have improved, as well.

 Pittari recommends that people use their local natural food store as a resource for more than just safe foods. Many stores also stock informative books about allergies and have a variety of special cookbooks that contain practical tips and recipes. In addition, many stores have an expert or two on staff who can give newcomers sage advice based on their own experience.

 "On our staff for example, we have a mother of a young boy with celiac disease. She has been through a lot with him over the years but has mastered his diet. She is a great help to people who come in to the store with similar needs," Pittari said.

 Newcomers can ask their health care professional to recommend a store to help with their new diet. If possible, find a store that stocks a wide selection of products. Then speak to the manager or ask for the staff member who is knowledgeable about your particular allergy or sensitivity.

 "A customer has to be his own advocate," Pittari said. "If the person who can help you is not in the store that day, get his or her name and number to contact later. But don't give up on getting the help and the products that you need."

 The two most common product categories that present problems for new allergy sufferers are: 

Watch out for hidden ingredients in these products, disguised on the label as dough conditioners, flavorings, spices, texturized vegetable protein, hydrolyzed vegetable protein, or emulsifiers.

 "Manufacturers have a challenge in making their labels accurate. People with intolerances should check with manufacturers frequently and verify ingredients," Pittari said. "And don't ever be afraid to ask questions. For example, if you can't eat wheat, ask the company if it dusts food prep surfaces with wheat flour. That kind of thing won't show up on the ingredient list."

 Sully's Living Without is a quarterly lifestyle guide for people with food and/or chemical sensitivities. This four color, national magazine may be ordered at livingwithout.com or by calling (630) 415-3378.