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Ever wonder how food allergies develop? How do we become allergic to certain foods, and what’s the logic anyway? Well, wonder no more because we’re here to tell you all about it. So let’s start with the basics.

The 3 Ways Your Body Can Become Allergic

One. Your body can have a genetic predisposition for a specific allergy.

Two. It can be repeatedly exposed to an irritating substance such as pollen when, at the same time, the body’s mechanism for dealing with irritations is weakened. Generally, weak adrenals cause this because the adrenal’s job produces hormones that reduce inflammation. Once the irritating substance succeeds at making a significant inflammation, a secondary reaction may be set up, called an allergy. Once established, an allergy is very hard to get rid of.

Three. It is very similar to the second, but instead of being irritated by an external substance, it is troubled by repeatedly failing to properly and fully digest something. Pasteurized milk, for example, is basically impossible to completely digest even in its low-fat form. As a result, it often sets up an allergy that applies to other records of cow’s milk, even raw, unpasteurized cow’s milk or yogurt. Likewise, overeating white flour can eventually set off a wheat allergy.

Overeating any single food or repeatedly overeating otherwise delicious food at one time can eventually overwhelm the body’s ability to digest it fully. Then, the finest whole food products may set up an allergic reaction. This allergic reaction subsequently prevents proper digestion even when only moderate quantities are eaten. So when it comes to eating, like anything else in life, moderation is key!

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An allergy may not be recognized as an allergy because it may not manifest as an instant skin rash, stuffy nose, swollen glands or sticky eyes that people usually think of when they think of an “allergic reaction.” Food allergies can cause many symptoms such as sinusitis, psychosis, asthma, arthritis, hyperactivity, depression, insomnia or narcolepsy. Frequently, allergic reactions are such a low grade as to be unnoticeable and may not produce an observable condition until many years of their grinding down the vital force has passed. When the state finally appears, it is hard to associate it with some food that has been consumed for years.

Now you know a little about how food allergies develop. One key thing to remember is to eat foods in moderation and to watch out for any reactions (even minor ones) that you may have.

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