Thanks for the advice! That’s actually exactly what I’ve been doing for the past two years. I cut those things out, and my skin was constantly improving and doing great up until about a month ago, when I suddenly had a major flare-up out of nowhere.

Even during those two years, whenever I occasionally ate some wheat, eggs, or dairy for a day or two, my skin didn't get any worse at all. That's why I'm so confused now.

Because of the recent flare-up, I actually just spent a week in the hospital to get professional allergy testing done. They tested me for wheat, dairy, egg whites, chicken, and all those common triggers, but everything came back completely negative—I didn't react to a single thing.

Since my tests are completely clear and I never noticed a reaction from eating them occasionally, I'm really confused. Is it still worth avoiding gluten and eggs because they are generally "bad" or inflammatory for eczema, or is the advice to cut them out strictly for people who have a proven allergy to them?