Every spring, with the arrival of pollen in the air, the topic of allergies makes headlines in newspapers, on the radio, or during television topics. It has almost become a journalistic horse chestnut which, however, is particularly interesting as more and more allergy sufferers declare themselves.

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Allergies: an epidemic?

Today, in France, about 30 % of the population would suffer from any allergy: food, chemicals, pollen, animals, medicines ... this has increased enormously since 20 years ago, the proportion was divided in two. Perhaps also, were we unaware of some that we attributed to another cause ?... In any case, this exponential development may be worrying especially since according to the World Health Organization (WHO) 50% of the world's population will suffer from an allergy in 2050.

Allergies manifest themselves in different ways: it can be skin or respiratory reactions, for example. They affect people of all ages, of all social categories, men and women, and can suddenly or gradually declare themselves without really knowing why.

Also be careful not to mix everything: allergies cause reactions that can be very serious while intolerances lead to much less marked reactions, while sensitivities to certain products create unpleasant manifestations point to point.

When an allergy or intolerance is detected, the labels should then be tracked to see if the products contain the offending substance. This verification is already not necessarily easy on food products, but it is downright Mission impossible on clothes and shoes for example.

The causes of these allergies are increasingly common

Many causes can be the cause of allergies and intolerances. In terms of food, the processing of products by the food industry is one of the reasons most often mentioned. Indeed, many additives are added to tenderize a lump of meat faster, to make cheeses that will no longer evolve, to ensure a certain softness, etc. Everything is done in a regulated framework except that nothing is neither original nor healthy.

An abnormal immune reaction of the body can also cause intolerances and allergies. For example, celiac disease is correlated with this.

Can we eat well despite food allergies?

l agrees, as a first step, that an allergist doctor determines the products to which the person is allergic. From there, his diet will obviously have to be adapted. The growing trend of no longer eating gluten today is not related to intolerance but simply to marketing that surfs this "well-being" and "natural" product image... Milk which is the second most implicated product in allergies is not for much most of the time: pasteurized industrial glasses of milk have lost all their virtues, they cause reactions, while organic raw milk has retained all its organoleptic qualities, it very rarely leads to intolerances.

Nevertheless, if certain foods are forbidden to you and if you still want to satisfy your gluttony, turn to the book "food intolerances, sensitivities, allergies" by Florence Arnaud and Véronique Chazot (editions Terre Vivante - April 8, 2016). 
In addition to taking stock of food intolerances, you will find a detailed guide that lists alternative foods, tips for organizing daily life and 80"recipes without".