According to data from the World Health Organization (WHO), 200 to 250 million people suffer from allergies to some types of food.
I have noticed how the number of people who are intolerant or allergic to foods has grown: this is worrying. According to data from World Health Organization (WHO), 200 to 250 million people suffer from allergies to some types of food. This allergic condition mainly affects the age group between 0 and 6 years, or about 5%-10% of this population. With increasing age this percentage decreases, but varies depending on the trigger.
Allergy is often a silent process and can manifest itself following the direct or indirect ingestion of certain foods, causing mild or even serious conditions such as anaphylaxis (acute allergic reaction) and serious conditions that can even be fatal, such as the one that occurred in October. 2023 with the doctor Kanokporn Tangsuan42 years old, after having a severe allergic reaction in a restaurant Walt Disney VillageIn Florida. She was allergic to dairy products and nuts and the waiter informed her that the food was free from this product, but no… Allergies are a serious thing and it is essential to know how to identify and prevent them correctly!
There is a difference between food intolerance and allergy, the main one being the type of body response after contact with food, as well as the speed with which symptoms appear and the frequency. Intolerance is much more common than food allergyaffecting even people with no history or family history. And it most often appears in adults. Food allergies, which are often a hereditary problem, are more common in childhood and appear already in childhood.
In food intolerance, food is not digested as it should. Therefore, symptoms appear mainly in the gastrointestinal system. The most common intolerances are gluten intolerance (wheat protein), present in foods such as bread, pasta, sweets, beer, among others, and lactose intolerance (milk sugar), present mainly in cow’s milk and derivatives (butter, cheese, cream, among others).
Food allergy is an abnormal response of the immune system to a certain food, in which it is seen by the body as an aggressive agent. When a person consumes it, the body begins to produce antibodies at the same time, it is a disease resulting from a abnormal immune responsetriggered after ingestion of a certain food. About 80% of food allergic reactions are triggered by the consumption of milk, wheat, soy, eggs, oilseeds (such as chestnuts and peanuts), fish and seafood.
Each type of allergen (food protein that causes the reaction) generates an immunological response, which can be more severe or mild, depending on individual susceptibility.
In allergies, this response is rapid and severe and does not depend on the amount ingested, and can cause anaphylaxis, the most severe type of allergic reaction, which can lead to life-threatening symptoms, as happened with the doctor. The main symptoms are: itching, red skin, swelling and increased secretions, such as a runny nose.
Intolerance has a longer response, which can take days to manifest itself, generating less aggressive symptoms, including: abdominal discomfort, fatigue, dark circles, migraines, hyperactivity, hypoglycemia, joint pain, insomnia, headaches, fluid retention, etc.
Both people with allergies and food intolerances lead lives marked by fear, limitation and deprivation, which is not easy. In addition to avoiding foods that can cause serious damage to the body, it is also necessary to constantly monitor foods that could be cross-contaminated.
For an accurate diagnosis and appropriate treatment plan, it is important to consult your doctor when you suspect a food allergy or intolerance.
Allergy, as mentioned above, can also be a genetic predisposition. Children with atopic dermatitis or who have parents or siblings with some type of allergic disease are those most at risk of developing food allergies.
Factors such as changes in the environment, a lifestyle with little contact with nature and excessive intake of ultra-processed foods, poor in fiber and rich in allergenic substances, added to the genetic factor, can be related to the future diagnosis of allergy. where the most common symptoms are related to the skin, respiratory system, stomach and intestines, but also those related to the heart and blood vessels, which are cardiovascular. In other words, it is one thing to have a predisposition, but the bigger problem is to constantly expose yourself to the causative agents.
In the search for a more harmonious relationship with food and treatments that avoid risks in the face of the many side effects caused by allopathic drugs – the most used in these cases – those who suffer from intolerances or allergies can use homeopathy as a strong ally.
Created by German doctor Samuel Hahnemann At the end of the 18th century, Homeopathy was a therapeutic approach based on two fundamental principles: the law of similars and the law of infinitesimals.
According to the law of similars, a substance that can cause symptoms in a healthy person can be used to treat similar symptoms in a sick person. For example, if a certain substance causes fever and headache in a healthy person, that same substance can be used in a homeopathic dilution to treat an individual with similar symptoms.
The law of infinitesimals suggests that the more diluted the substance, the greater its therapeutic efficacy. This means that substances used in homeopathy are repeatedly diluted in water or alcohol and shaken vigorously in a process called dynamization.
Each medicine is selected based on the similarity of symptoms and the individuality of the patient. The homeopathic practitioner will determine the appropriate dosage of the homeopathic medicine, taking into account the severity of symptoms, individual sensitivity and response to treatment. Medicines are usually taken in small doses and at specific times.
In case of food allergies and intolerances, homeopathic medicines treat the problem by introducing the same pathogen that causes the disease, such as the use of, for example, diluted milk or even gluten – depending on the patient’s case to combat the sensitivity to that substance.
There are other ways to treat intolerant and/or allergic patients with homeopathy, this will depend on the homeopathic school followed by the homeopathic practitioner, which may be associated with other homeopathies or treatments.
Among the various advantages of homeopathic medicine, some are:
– They have no known side effects or chemical toxicity. They also do not cause interactions with other drugs, since they act on the individual’s energy;
– Pregnant women and children from newborn age can follow homeopathic treatment without risks;
– Provides fast, gentle and long-lasting healing;
– Stimulates the body’s defense reactions;
– It values ​​the person as a whole and not just the symptoms of the disease;
– They can prevent or delay the onset of hereditary diseases;
– Treats cases with diagnoses not clarified by conventional medicine;
– It is able to identify and heal the diseased organism before lesions occur to the organs and tissues, enhancing symptoms and mental sensations, the first to manifest when one becomes ill;
– Enables the reaction of the organism as a whole.
Well, if you were expecting in this article the name of the miracle homeopathic medicine for your allergy or intolerance treatment, you were wrong! Each case is different and homeopathy treats the patient individually, as well as treating the patient and not the disease.
Find a qualified homeopathic practitioner and get great treatment!
Learn more about homeopathy here:
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
