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When natural Bt was sprayed over areas around Vancouver and Washington State to fight gypsy moths, about 500 people reported reactions—mostly allergy or flu-like symptoms. Six people had to go to the emergency room for allergies or asthma., Workers who applied Bt sprays reported eye, nose, throat, and respiratory irritation, and some showed an antibody immune response in linked to Bt. Farmers exposed to liquid Bt formulations had reactions including infection, an ulcer on the cornea, skin irritation, burning, swelling, and redness. One woman who was accidentally sprayed wit
A protein in the food is the most common allergic component. These kinds of allergies occur when the body's immune system mistakenly identifies a protein as harmful. Some proteins or fragments of proteins are resistant to digestion and those that are not broken down in the digestive process are tagged by the Immunoglobulin E (IgE). These tags fool the immune system into thinking that the protein is harmful. The immune system, thinking the organism (the individual) is under attack, triggers an allergic reaction. These reactions can range from mild to severe. Allergic responses include dermatitis, gastrointestinal and respiratory distress, including such life-threatening anaphylactic responses as biphasic anaphylaxis and vasodilation; these require immediate emergency intervention. Non-food protein allergies include latex sensitivity. Individuals with protein allergies commonly avoid contact with the problematic protein. Some medications may prevent, minimize or treat protein allergy reactions.
Although sensitivity levels vary by country, the most common food allergies are allergies to milk, eggs, peanuts, tree nuts, seafood, shellfish, soy and wheat.[clarification needed] These are often referred to as "the big eight." They account for over 90% of the food allergies in the United States. Allergies to seeds — especially sesame — seem to be increasing in many countries. An example of allergies more common to a particular region is the surplus rice allergies in East Asia where rice forms a large part of the diet.
Food intolerance or non-allergic food hypersensitivity is a term used widely for varied physiological responses associated with a particular food, or compound found in a range of foods.
Food intolerance is negative reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but it is not a true food allergy. A true food allergy requires the presence of IgE antibodies against the food, and a food intolerance does not.
Food intolerances can be classified according to their mechanism. Intolerance can result from the absence of specific chemicals or enzymes needed to digest a food substance, as in hereditary fructose intolerance. It may be a result of an abnormality in the body's ability to absorb nutrients, as occurs in fructose malabsorption. Food intolerance reactions can occur to naturally occurring chemicals in foods, as in salicylate sensitivity. Drugs sourced from plants, such as aspirin, can also cause these kinds of reactions. Finally, it may be the result of non-IgE-mediated immune responses.
They are caused by various organic chemicals occurring naturally in a wide variety of foods, both of animal and vegetable origin more often than to food additives, preservatives, colourings and flavourings, such as sulfites or dyes. Both natural and artificial ingredients may cause adverse reactions in sensitive people if consumed in sufficient amount, the degree of sensitivity varying between individuals.
Pharmacological responses to naturally occurring compounds in food, or chemical intolerance, can occur in individuals from both allergic and non-allergic family backgrounds. Symptoms may begin at any age, and may develop quickly or slowly. Triggers may range from a viral infection or illness to environmental chemical exposure. It occurs more commonly in women, which may be because of hormone differences, as many food chemicals mimic hormones.
A deficiency in digestive enzymes can also cause some types of food intolerances. Lactose intolerance is a result of the body not producing sufficient lactase to digest the lactose in milk; dairy foods which are lower in lactose, such as cheese, are less likely to trigger a reaction in this case. Another carbohydrate intolerance caused by enzyme deficiency is hereditary fructose intolerance.
I'm sorry, I can't accept zionist controlled wikipedia as an expert or unbiased source on this.
There is a mountain of credible research which supports the fact that toxins cause allergies, and an increasing amount of research that GM food causes an abreaction in animanls and humans.
When you start altering the cellular structure of something you can not predict what the outcomes will be.
I don't trust university research as far as I can throw it.
These people are the same ones who tell you this is safe, wait no it's not but this is...wait not that either and so on.
When you genetically engineer an organic substance you cannot predict how that substance will react to other substances.
How do you know what will happen when that seed germinates and pulls a toxin from the soil, and that toxin reacts to the new genetic structure?
When you ingest it you have no idea how it will react with other things you have consumed. Unless every single substance on earth has been tested with the new genetic mutation, then you can never know the consequences.