THE ALLERGIES OF THE FUTURE.
Food allergies are easily diagnosed today, more or less. The most common allergens are known and the legislation regulates them through Regulation 1169/2011. Without
However, there are other foods that also contain more unknown allergens and that start to emerge as more research is done on allergies. These new emerging allergens are yeasts, cocoa and wheat.
In 1983, a book called “The Yeast Connection” was published where the existence of hypersensitivity or allergy to yeast was discussed for the first time.
Yeast allergy seems to be related to the genetic variants of yeasts used in food (such as beer or bread). The immune system detects the proteins produced by these variations and attacks them, initiating the allergic reaction.
There is another pathology that can be confused with allergy because it has almost the same symptoms, the accumulation of yeasts. In our microbiota we have a fungus called Candida albicans that lives in the mouth, on the skin and mucous membranes such as the intestinal tract or
vaginal. Normally, its growth is controlled by other bacteria and yeasts that live with it, but in the case of intestinal problems, stress or disease, the loss of the microbiota balance and excessive candida expansion can occur. After this, the intake of foods containing yeasts would increase the existing imbalance, causing the immune system’s reaction against yeasts to try to return to normal.
Cocoa allergy is a great unknown today, although more and more research is being carried out in this pathology and it is about clarifying the number of people who could suffer from it. Today we know that a person suffering from celiac disease is prone to also be allergic to cocoa by a cross reaction. Cocoa contains a protein similar in structure to gluten that can trigger the immune system.
Wheat allergy should not be confused with celiac disease because they are two different conditions although they may seem similar. Celiac people experience an exaggerated reaction of the immune system especially in their digestive system, causing them to lose microvilli and malabsorption, while a person allergic to wheat experiences a general allergic reaction, being able to suffer anaphylaxis and endanger their life.
In Best Medical Diet we do not want to wait for these allergens to be recognized as common by legislation and we have developed a range of food free of any allergen, ZERO ALLERGEN.