There is a difference between food allergy, food sensitivity and food intolerance.
A food allergy is a reaction produced by the body’s immune system when it encounters a normally harmless substance. This adverse reaction to food involves the immune system. The further breaks down into two kinds of reaction: food allergy or food sensitivity. Food intolerance does not involve the immune system.
Food allergy could be dangerous as it could cause the anaphylactic shock caused by release of enormous amount of histamine and other chemical mediators. Common foods that could cause dangerous allergic reaction are nuts and shellfish.
Food allergies usually affect airways, digestion system or skin. After being in contact with the allergen the reaction will occur usually during first two hour.
Food sensitivity is completely different. Any organ can be affected by food sensitivity and the reaction is delayd up to several days, that’s why it is so hard to learn who your enemy is. The orthodox treatment often provides only temporary relieve.
Food intolerance often causes digestion problems but the immune system is not involved. Food intolerance depends upon the amount of eaten food, the more you ate the worse could be the unpleasant reaction. If you have an allergy, then even one molecular of the allergen could cause severe health problems.
There is currently no cure for food allergies or intolerances. The only way to prevent a reaction is to avoid the food you are allergic to. The good news is that most children will grow out of their allergy to eggs, milk, wheat and soya – generally by about the age of five. With age the gut will mature and the response in the immune system’s to that food will change.
This is common that one person has allergy to several different foods. This is called “atopic” and refers to a tendency to develop allergies. Being atopic can mean you react to a number of unrelated allergens, for example eggs and cats. Other people can react to different foods that contain either the same allergen or an allergen with a very similar structure, which means they can cause similar allergic reactions. This is known as allergic cross-reactivity. This means that if someone is allergic to peanuts, they might react to other foods in the legume family such as soya, peas, lentils, lupin and beans.