It’s currently estimated that 1 in 13 kids has a food allergy—whether that be a wheat allergy (Celiac Disease), peanut allergy, or whatever. And that number continues to rise.
Now, a study has tied pesticides, herbicides, and certain germicides to the development of food allergies. (Previously, insecticides were tied to lower IQ in children). Avoiding these chemicals may help reduce kids’ development of food allergies, although more research is needed to prove causation.
What can you do?
- Eat organically. Non-organic food, especially genetically modified foods, tend to hold a lot of pesticides and herbicides (in fact, that’s what they’re engineered to do!).
- Get a reverse osmosis system (or another water purification system). Chlorine in tap water contributes, at least in part, to exposure to these chemicals.
- Be careful what chemicals you bring into your home—they may contain the same compounds linked to food allergies.
What are symptoms of food allergies?
Many people have food intolerances, a milder form of food allergies. For them, GI tract troubles, from stomach upset to diarrhea, may be the only sign their body is having trouble.
Mouth itchiness, vomiting and a rash on the skin can indicate allergies. A more severe reaction includes coughing/wheezing (signs that your airways might be closing), or even anaphylactic shock. Severe food allergy symptoms require a trip to the doctor.
Do you have allergies in your family? Which foods?
