Cow’s milk
The principal culprits are the proteins in milk, such as lactoglobulin, lactalbumin, casein, and whey. Milk allergies almost always begin in the first year of life, soon after cow’s milk or cow’s-milk-based formula is introduced to a child’s diet. Between 2 and 7 percent of infants under one year old suffer from cow’s milk allergy, making it the most common food allergy of childhood. Read about the backward way that one person cured their food allergy.
Soy
The prevalence of soy-based formulas and baby foods today is leading to an increase in soy allergies among babies, with gastrointestinal symptoms most common.
Wheat
Don’t confuse a wheat allergy with gluten sensitivity. Gluten is the component of wheat, barley, rye, and other grains that provides the ‘glue’ that holds the grain together. It is associated with a disease called gluten-sensitive enteropathy, or celiac disease, caused by an abnormal response to gluten. A wheat allergy, on the other hand, means that you are allergic to certain proteins in wheat. If you eliminate wheat from your diet and your symptoms disappear, you have a wheat allergy; if the problem persists even after you substitute other grains, the chances are your symptoms are related to gluten. Of course, an allergy test is generally the best way to find out what’s plaguing you.
Fruit
A lot of people suffer from pollen-food syndrome. They react to certain proteins in fruit that cause itching and burning of the lips, mouth, and throat. Symptoms typically appear within a few minutes and go away after a short period of time. A reaction is most common with raw fruit.
Healthy Eating – Reader's Digest
