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they’re called allergens-are usually (but not always) proteins. The immune system responds to them as though they were threatening foreign invaders. After all, warding off invaders is its job. But in this situation, the system can’t seem to distinguish between the allergens in dangerous intruders (bacteria, prasites) and those in innocent ones (grass, pollen, dust) or even those beneficial ones (milk, eggs, fish, nuts).
Are food allergies common? Not really. Best estimates are that less than two percent of Americans have food allergies.
What foods are involved? Theoretically, any food can cause an allergy. Acutally, only a few account for 90 percent of all food allergy problems. These common offenders are cow’s milk, eggs, peanuts, tree nuts, wheat and soy. Slightly lower on the of fenders list are fish, shrimp, crab, tomatoes, and corn.
What are the symptoms? They vary and can in volve the skin (hives, rash, itchiness), the gastroin-testinal system (vomiting, diarrhea, abdominal pain) or the respiratory tract (hay-fever-like reations or even asthma). Severe cases can lead to shock, which is life-threatening. All severe reactions require prompt
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