​​Update 6-19-18  Hi Everyone, it's Dr Feigenbaum. WE ARE LIMITING our new patients for the summer.  Other than patients with chronic dermatitis who need patch testing and patients with asthma, we're limiting our new patients for now and You could try my great colleagues at Scripps Clinic Allergy Carmel Valley. My wonderful assistants have all just moved on to med school and I'm on my own right now in the office. I apologize if you've been waiting for a call back or email reply.  I should be able to catch up today,

I also just had an very exciting research finding which may allow the diagnosis and easy treatment for a condition not currently considered treatable.  As you can understand, I've been spending a lot of time on that.  I'm going to focus on that and vacation over the summer.  I'll continue to be available for current patients. 

Have a great summer.  Thanks!      Please communicate over patient portal or email.  My cell phone is 858 215 2201 if you need me urgently. 


San Diego Allergy Asthma & Immunology Consultants, Inc.

Bernard A. Feigenbaum, M.D. ​FACP, FAAAAI

  • Published Researcher 
  • 20 Years Clinical and Teaching Experience
  • Voluntary Assistant Clinical Professor, UCSD School of Medicine
  • Hospital Affiliations: Scripps Health and Sharp Healthcare​

Meet Dr. Feigenbaum

San Diego Food Allergy & Food Intolerance Specialist

Relevant in-office testing

We perform food allergy skin testing to: wheat, soy, cow's milk, peanut, tree nuts, fish, shellfish, fruits, vegetables, spices and other foods.

(Results in 15 minutes)

Food Allergies

(Only your personal physician can provide you with medical advice.  If Dr. Feigenbaum is not your physician, the following should not be construed as medical advice.)

The most common type of food allergy is caused by the interaction of Immunoglobulin-E (IgE antibodies) with peanut, soy, wheat, cow's milk and other food allergens.  This interaction results in the release of histamine and other inflammatory chemicals from special immune cells called mast cells, possibly resulting in hives, swelling and/or a systemic allergic reaction called anaphylaxis. These types of reaction typically occur within a few hours of eating the food.

​Patients with severe food allergies/anaphylaxis are typically educated regarding allergen avoidance, an "Action Plan" including allergic reaction symptoms to watch out for, and are often prescribed an epinephrine auto-injector. 

Testing involves being “pricked” with several Multitest devices.  Each white Multitest device has 8 skin testing prongs.  Each prong is dipped in a well and each well contains a different aero-allergen or food allergen.  15 minutes later, the results are written down and interpreted.

Your testing sheet will indicate the size of the wheal and the size of the flare, both of which are used in interpreting the reaction. The wheal is the raised area of skin.  The flare is the red area of skin surrounding the wheal.  For example, a result of 5/15 for alder tree doesn’t mean 5 out of  25. Both numbers are measurements, so it indicates that there was a 5 mm wheal and a 15 mm flare.  

Usually (but not always), the larger the wheal and flare response, the worse the allergy.

There is no standard for grading severity, but here are some rough guidelines:
Mild allergy—3/5 to 5/10
Moderate allergy—5/10 to 8/20
Strong allergy—Larger than 8/20

Also, with airborne allergen testing, 1st round reactions are more significant than 2nd or 3rd round reactions.

One of the testing sites contains histamine, which is used as a positive control. An itchy, red, raised histamine site is normal and shows that your skin is reacting as expected to the testing.  (It doesn’t mean an allergy to histamine.)