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How other people’s food allergies are changing what you eat

How other people’s food allergies are changing what you eat

Author Sophie Egan from the Chicago Tribune says that "The eight ingredients that most commonly trigger food allergies are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans. (Gluten is a protein found in wheat, along with barley, rye and triticale.) About 8 percent of children and 5 percent of U.S. adults have a food allergy. The rate of people with such allergies is doubling about every decade, and about a quarter of them will have a near-fatal reaction at some point in their lives. About 1 percent of Americans have celiac disease, 6 percent have non-celiac gluten sensitivity and 33 percent are trying to avoid gluten."

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