Food sensitivities induce inflammation and the excessive generation of toxic free radicals and immune chemical. This increases the occurrence of metabolic, chronic, and degenerative diseases.
In contrast with a "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. Sensitivity
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.