Each spring, with the arrival of pollen in the air, the subject of allergies rediscovered the news in newspapers, on radio or during television topics. It has almost become a journalistic horse chestnut which is however particularly interesting since more and more allergic people declare themselves.
Allergies: an epidemic?
Today, in France, about 30% of the population suffers from an allergy of any kind: food, chemicals, pollen, animals, drugs … This has increased enormously since 20 years ago, the proportion was divided in two. Perhaps also, do we know for certain that we attributed to another cause? … Anyway, this exponential development can worry all the more because according to the World Organization of the Health ( WHO ) 50% of the World population will suffer from an allergy in 2050.
Allergies manifest themselves in different ways: they may be skin or respiratory reactions, for example. They affect people of all ages, from all social categories, men and women alike, and can suddenly or progressively declare themselves without really knowing why.
Be careful also not to mix everything: allergies cause reactions that can be very serious, while intolerances lead to much less pronounced reactions, while sensitivities to certain products create unpleasant manifestations punctual.
Once an allergy or intolerance is detected, it is then necessary to track down the labels to verify if the products contain the offending substance. This verification is not necessarily easy on food products, but it is downright impossible mission on clothing and shoes for example.
The causes of these allergies always more frequent
Many causes can cause allergies and intolerances. In terms of food, the transformation of products by the food industry is one of the reasons most often mentioned. Indeed, many additives are added to soften a meat more quickly, to make cheeses that will not evolve, to ensure some softness, etc. Everything is done in a regulated environment except that nothing is original or healthy.
An abnormal immune response of the body can also cause intolerances and allergies. For example, celiac disease is correlated with this.
Can we eat well despite food allergies?
Il convient, dans un premier temps, qu’un médecin allergologue détermine les produits auxquels la personne est allergique. A partir de là, son alimentation devra évidemment être adaptée. La tendance qui se développe consistant à ne plus manger de gluten aujourd’hui n’est pas liée à l’intolérance mais simplement à du marketing qui surfe sur cette image de produit “bien-être” et “naturel”… Le lait qui est le deuxième produit le plus mis en cause dans les allergies n’y est pas pour grand chose la plupart du temps : les laits industriels pasteurisés ont perdu toutes leurs vertus, ils provoquent des réactions, alors qu’un lait cru bio a conservé toutes ses qualités organoleptiques, il entraine très rarement d’intolérances.
Nevertheless, if certain foods are forbidden and if you still want to satisfy your greed, turn to the book “Food Intolerance, sensitivities, allergies” by Florence Arnaud and Véronique Chazot (Editions Terre Vivante – April 8, 2016) . Beyond taking stock of food intolerances, you will find a detailed guide listing alternative foods, tips for organizing daily life and 80 “recipes without”