spent a year thinking aged cheese was safe bc i’d eat it, feel fine for 3 hours, then get hit with flushing and hives and completely forget what triggered it. the immediate reactions are obvious - wine in 15 min, leftovers past 2 days, cured meats… but the delayed ones?
fermented stuff, aged cheese, tomato sauce - reaction creeps up during the meal and i blame the last bite instead. timing changed everything. 15-minute reaction means it’s the last thing you ate.
3-hour lag means check the whole day. that’s actually the difference between finding patterns and just guessing.