A report estimates "50% to 90% of presumed allergies aren't, in fact, allergies."* This article points out that frequently used singular diagnosis practices such as skin and blood tests administered by doctors are not soley reliable. What is really needed is the complete picture provided by taking family history and a medically supervised food challenges. There are so many variables that is is necessary to be thorough when evaluating food reactions. Here are the eight most common foods with the percentage of Americans who are allergic: FISH: 0.3%-0.6%. SOY: 0.2%-0.7%. PEANUTS: 0.6%-0.75%. TREE NUTS: 0.1%-0.45%. MILK: 0.9%-3%. SHELLFISH: 0.6%-1.2%. WHEAT: 0.2%-2%. EGGS: 0.3%-1%.* Bet you expected these numbers to be higher.
Double check your allergy reports. Reactions may be related to other medical conditions. Some may be related to the chemicals used when growing or raising these foods. This issue offers a good reason to chose organic. Artificial ingredients such as dyes are serious bodily rejection culprits. When addressing allergies, make sure you have covered all the bases, including serving the best possible foods at home.
… for the health of your family,
ellen and sally
* "New Rules for Food Allergies," Melinda Beck, Wall Street Journal, 12/7/2010, pp. D1, D4.