Allergy is an immune response to foreign compounds entering the body. However, food allergy is not related to the functioning of the immune system and is the inability of the body to absorb certain foods. However, the reaction rate and symptoms are often similar to household allergies and have a cumulative effect.
TO classic food allergens include: eggs, seafood, fish, wheat, soy, peanuts.
Not so long ago, the list was expanded and refined:
• celery, even in the form of bouillon cubes;
· Gluten grains, which are often included in granola, muesli;
· Sauces based on eggs;
· Milk and any products based on it;
Lupine (in some countries, the beans of this plant are used in cooking when making flour or powders for baking);
Mustard;
· Preservative "sulfin", which is often used as an antimicrobial agent used in the production of dried fruits, vinegar, wine.
If food intolerance is detected (characterized by colic, vomiting, loss of appetite), you should immediately abandon the product that led to the onset of symptoms. Moreover, the diet requires not only the complete exclusion of this component from the diet, but also others, which may contain an allergen.
It is also important to familiarize yourself with the composition of the product before purchasing. In the past five years, doctors have noted an increase in the number of people with food allergies to chemical additives: dyes, emulsifiers, preservatives.