About the author:
Suzette Garcia, MSc, CNC Master of Science in Health and Nutrition Education Board Certified in Holistic Nutrition® Member of the National Association of Nutrition Professionals (NANP)
The link between diet and chronic disease has long been recognized, and as a result, nutrition education has become an integral part of personal development for building knowledge and skills to adopt and maintain healthy lifelong behaviors. The focus on adverse food reactions in the Western society is relatively non-existent and yet, the majority of us, if not all of us, have them.
Food intolerance induces inflammation and the excessive generation of toxic free radicals and immune chemical, increasing the occurrence of metabolic, chronic and degenerative diseases.
In contrast with “True” allergy, whereby a few molecules of peanut may, for example, induce anaphylaxis, the sheer magnitude of exposures to intoleragenic foods, despite its less dramatic flare (pun intended), causes greater morbidity and mortality.
Allergy vs. Intolerance
The etiology of true allergy became known in 1967. It was soon determined that allergens (allergy generators) were taken up by antigen presenting cells and presented to T lymphocytes in a similar fashion as peptide products of pathogenic microorganisms.