Things You'll Need:
- Allergy testing
- Doctor or allergist
- Vitamin and herbal supplements
- CPR training
- First aid kit with syringes and epinephrine
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Step 1
Ask your doctor or allergist to test you for allergens that may cause anaphylactic shock. Your doctor will perform a series of tests, including scratch, pinpoint and blood tests, to determine whether you are vulnerable to any of the allergens that may cause anaphylactic shock. Being armed with this information in advance will be invaluable in helping you to prevent exposure to these dangerous allergens.
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Step 2
Strengthen your immune system to prevent anaphylactic shock from occurring. By taking vitamin supplements that are rich in vitamin C, zinc and quercetin (a type of antioxidant bioflavonoid), you can build up your resistance to allergens. Having a strong immune system also means that anaphylactic shock can be less severe when it does occur.
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Step 3
Identify, control and avoid allergens to prevent anaphylactic shock. This means reading the ingredients on all food items, asking questions about food preparation when you dine at a restaurant and refusing to eat unknown dishes. You should also try to avoid gardens with flowers that may attract bees and wasps, and use pesticides to limit insect activity around your home.
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Step 4
Train your friends and loved ones on the proper procedures if you do go into anaphylactic shock. Register everyone for a CPR class, or carry a first aid kit with syringes and epinephrine. Educate them about the allergens that can trigger anaphylactic shock, and the symptoms that may occur if you accidentally ingest an allergen.
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Step 5
Take all medications by mouth, as opposed to injection, to prevent anaphylactic shock. If certain medications are triggers for anaphylactic shock, you will have more time to seek medical help if you have taken them orally, since it takes longer for the substance to get into your bloodstream.
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Step 6
Be aware of the most common allergens that can cause anaphylactic shock. These include insect bites and stings, peanuts, shellfish, dairy products, aspirin, latex, food dyes and coloring and antibiotics.








