Food allergies are adverse reactions to definite foods; food allergy itself has an actual effect around 2% of adults in children ranging from 3 to 7% health affected. The variation between food intolerance and food allergy is that the former is linked to metabolism in the second also activates the protected system.

We begin from the symptom that are the most significant thing here is the most normal cases of food allergies, which as you can see are diverse from those of celiac disease is a food intolerance.

Respiratory symptoms:

Runny nose or nasal congestion
Sneezing
Asthma (difficulty breathing)
Cough
Wheezing-wheezing

Skin

Swelling of lips, mouth, tongue, face and / or throat
Urticaria
Rash or redness
Itching
Eczema

Gastrointestinal

Abdominal cramps
Diarrhea
Nausea
Vomiting
Colic
Swelling

Systemic

Anaphylactic shock (severe shock generalized)

The foods most “dangerous” in place are:

Egg, peanuts, walnuts, hazel nuts, fish, shellfish, cow’s milk (urticaria and asthma)

Chocolate, strawberry, pineapple and exotic fruits, seafood, egg whites, cheese, fermented cabbage, alcohol tuna, sardines, herring, mackerel, cheese, Camembert, sausages, salami, copper, smoked bacon , tomatoes, spinach, sauerkraut, some wine (hives)

Dried fruit, berries, oranges, apricots, pineapple, grapes, cucumbers, endive, olives, honey, herbs, tomato sauce, tea, wines, liquors (chronic urticaria)

Foods that hold E102 which colors in yellow (chronic urticaria and asthma)

Foods that hold sulfur dioxide that E220 is contained in sprays that you spray over salad to build it seem more fresh (headaches and urticaria)