Jochen Schwarz wrote:
> So, thereīs a study in England, they ask people for their allergies, and nearly 20%
> of the people told the scientists to have one or more food allergies.
> The scientists test it and gave the people these foodstuffs, that release the reactions.
> But they mix these stuffs under the normal food, so people canīt see it and identify.
> What happens?
> Only 2 % of the patients have shown real symptoms, the other none.
> How can this be interpreted...?
I believe I saw that article, and there wasn't much detail in it. My guess is they
were looking for rashes, hives, or sneezing. Most food allergies/sensitivities don't cause
that kind of reaction. That (histamine) is only one of 8 different types of sensitivities
to foods.
For instance, gluten intolerance (which I have) can show up as headaches, intestinal
disturbances,
emotional disturbance, joint pain, and a lot of other seemingly unrelated symptoms.
Also, although some people are deathly allergic to nuts and will react to the tiniest bit,
most of these sensitivities don't show up if they slip a tiny bit in with a lot of other
food,
but only if you eat large quantities or eat it every day. If they put a spoonful of wheat
flour in my soup, I wouldn't react. If I ate a plate of pasta, I'd be sick. But I wouldn't
sneeze or get hives.
An interesting site for some of this information is:
http://members.aol.com/SynergyHN/index.html
Lynnet
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