INGREDIENT SWAPS FOR CLIENTS WITH FOOD INTOLERANCES AND ALLERGIES
It seems as if food allergies and intolerances have become increasingly common. While one in three people make dietary modifications for perceived reactions to certain foods, only about 5 percent of children and 4 percent of teens and adults have clinically proven food allergies. Many more, however, have intolerance to foods.
Although the symptoms of food allergies and intolerances are similar—headaches, hives, gut issues, itching, swelling and sneezing—their pathways are different. A food allergy is an abnormal response to a food that is triggered by the immune system. In food intolerances, the immune system is not responsible for the symptoms. Food allergies usually develop soon after the offending food is eaten, while the symptoms of a food intolerance are often delayed, showing up anywhere between six and 72 hours after consumption.