Did you know that between 1 and 2% of adults and up to 8% of children have food allergies? And these numbers have increased significantly in the last few decades! Industrialization, pollution and the increasing amount of preservatives added to food products are all factors in this rise. A food allergy occurs when your body overreacts after you’ve eaten a particular food, ingredient or food additive. Contrary to popular belief, it is not the actual food that a person is allergic to, but rather a protein present in the food.
Can you reduce the risk of developing allergies?
Breastfeeding is probably the best weapon against developing food allergies. It can greatly reduce the risk, especially if it is continued past the age of six months. Breastfeeding provides infants with antibodies, which help their immune system work more effectively.
What are we allergic to?
As few as nine foods account for 90% of serious allergic reactions:
- Milk
- Eggs
- Wheat
- Peanuts
- Soy
- Tree nuts
- Sesame
- Fish and shellfish
Swollen eyes and lips, a tight throat, red skin and a tingling sensation are all signs and symptoms that may occur after ingesting the offending food. They obviously vary from person to person, depending on the type of allergy and the degree of exposure to the allergen. However, allergies should not be confused with intolerances. Unlike allergies, intolerances occur when the body is unable to digest a food, which mainly causes digestive symptoms.
Amazing products to discover!
You may be familiar with the young Quebec company Les aliments Ange-Gardien. This company has developed products that are free of eggs, milk, peanuts and tree nuts. You can find these products at Rachelle Béry. In terms of nutrition and taste, Les aliments Ange-Gardien’s products are very appealing choices. Take a look at the list of ingredients—you’ll see they look quite similar those found in home-cooked foods!
Rachelle Bery Nutritionist Team
