1:28 PM 10/29/2018
In this article they are saying that food allergies which are usually triggered by proteins that normally have no immunoresponse are on the rise. We don’t know if it’s due to cross contamination or the way things are prepared. Some have said that through gradual exposure your body can learn to not have such a strong response but we’re not doctors and advise that should be coordinated with the supervision of a physician. There are also prick tests which seem daunting because you’re getting a scratch on the surface of the skin with tiny amounts of the substances to see if it triggers a response and even then it’s not a guaranteed test.