Allergies.

True food allergies are reactions involving immune mechanisms to food protein. Allergies account for about 20 % of all food reactions. Food intolerance involves non-immune reaction to foods or additives. Allergies and food intolerance are difficult to diagnosis. Treatment varies due to the severity of the allergy or food intolerance. One can be allergic to certain foods only under certain conditions. Only one to two percent of adults and five to eight percent of children have true food allergies. Food intolerance with no auto immune response, food poisoning, or irritable bowel may be mistaken for a food allergy.

Foods that trigger 90% of traditional food allergies:

Peanuts

Tree nuts: walnuts and pecans

Fish

Shell fish

Eggs

Milk

Soy

Wheat

History and symptoms

Skin prick test

Blood test (RAST)

Elimination Diet

Food challenges

The most effective treatment is strict avoidance of offending foods.

Read labels clearly

Genetically modified food do not require labeling. They may contain an allergic protein from a different species

Eat a well balanced diet

Try to consume a diet with a variety to ensure adequate nutrients