emmsy

Tintagel did that to me. I could taste it, and my lips tingled. Not a pleasant sensation. I also had a terrible headache for hours after I first applied it to my wrists.

Tintagel made me ill and I quickly traded it off. Lots of times I can wear a scent on my wrists, but not in my cleavage. That skin doesn't get the same level of exposure to the elements as other areas.

Check this post for a book title on food allergies.

Here's some links for information about contact allergies that some of you might find helpful. After I had a series of skin tests for contact allergies, the dermatologist who supposedly specialized in this area (read - didn't know as much as you'd expect her to know) told me to avoid anything with Balsalm of Peru Balsalm of Peru, which has several different names, is in so many foods, cosmetics, etc. and nearly impossible to avoid altogether. I did some investigative work because the handouts she gave me were useless. These online sources are rather comprehensive and have explanations about the types of reactions that can occur. Another frequent cause of contact dermatitis is to something called Fragrance mix Here's another resource about fragrance and contact allergies

I don't know about Magus, but I had a similar response to Tintagel. I had a pounding headache with the "bad taste" sensation. I took a Benadryl and the symptoms disappeared. A couple years ago I had a bad reaction (hives on torso) after drinking a flavored coffee. Shortly after that, I had a work-up for contact allergies, but the doctor was horrible (wrote about this under topic "Dermatologists"). Subsequently, I saw a very good allergist who is both knowledgeable and sensible. What causes the onset of allergies can be puzzling. A good allergist or dermatologist will follow up a positive skin test with a RAST (a immunological test to measure allergens) as more conclusive evidence. A RAST can be done for just about food protein (including spices) or pollen known to cause allergies. A book that I found helpful is Jonathon Brostoff & Linda Gamlin's "Food Allergies and Food Intolerance." The information is sound and scientific, but not full of jargon and easy to read. The book also has a chapter on chemical sensitivities, which includes information about environmental hazards that might cause sensitivity.