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Allergies

An astonishing one in three of us is allergic to something, and approximately half of all allergies are food allergies. So if you have one or suspect you do - whether it is to pollen, peanuts, shellfish, milk or wheat - you are hardly alone.


With an allergy, the immune system produces a protein called an antibody to fight off the allergen that is causing the problem. In a classic allergy, an antibody called IgE is produced, triggering the release of a chemical, histamine, that usually causes a rapid, severe reaction such as swelling of the mucous membranes.


More common are allergic reactions involving the IgG antibody. This type can cause a delayed reaction - sometimes called a 'food intolerance'- up to 24 hours after exposure to the allergen. While not as obviously dramatic as a classic reaction, a food intolerance can seriously erode your wellbeing. Luckily it is easy to get to grips with, as you will find in this section.

  1. Articles Content - Allergies

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