How I can know if I'm allergic to any food?

How I can know if I'm allergic to any food?

It is possible that we may be allergic to some food and we have not yet detected, but how do I know if I am allergic to some food? This article explains how Allergen Control to detect and what to do about the questions that may arise.

 

We started with some history because in Rerum Natura of Lucretius there was talk of symptoms to 65 A.C. .: "what is food for one man, it can be a cruel poison for another." But this was not the only message of antiquity that refers to intolerance or a food allergy since Hippocrates said that cow's milk caused stomach pain and rash in some people. Those are two references of thousands of years ago, but with the passage of time seems to be more percentage of the population suffering from this ailment. However, some experts believe that advances in medicine have led to more accurate diagnoses.

 

One of the dangers of allergy is often detected by contact with the allergen food. This danger is compounded when children are allergic, for that reason parents have an important function is to monitor if you have any reaction after eating some food. If in doubt the first thing to do is inform the pediatrician.

 

The problem is that food allergies may have different symptoms depending on the product. For example it can cause vomiting, atopic dermatitis and urticaria in milder cases. But you can have more severe manifestations such as asthma or anaphylactic shock that can even cause death.

 

If you are an adult and have found that after ingesting a product have any symptoms of discomfort is best that you tell your doctor to derive the case to specialists who can Do a quiz to test your allergies or intolerances.

 

For all these reasons it is important for establishments that serve food have the appropriate and required information for people with allergies can know each and every one of the foods that make up each dish. Allergen Control from work for the health of these people and their families.

 

Source: Revista Quo

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