Good Lifestyle

Today, some 32 million Americans havefood allergy, a higher number than ever before. TheCDC reports This 1 of 13 children - or about two students per class - has a food allergy. The question is what causes this epidemic?

In a paper published today in the newspaperCell,Four Yale immunobiologists propose that exaggerated activation of our food quality control system is largely to blame for the increased prevalence of food allergies. (In touch:The 7 healthiest foods to eat right now.)

Prior to this research, a dominant theory suggested an absence of natural pathogens, such as parasites in the modern environment - can lead to hypersensitivity to certain foods. After all, our immune system has evolved over time to deal with such natural threats, and now that we do not meet them, it reacts to something we encounter every day.

Now, immunobiologists say our current food quality control system designed to protect us from eating harmful foods,Perhaps the guilty of why so many Americans develop allergies to common foods. Between non-natural substances wholesaleProcessed foods and environmental chemicals in the dish detergent, for example, in addition to the lack of natural microbial exposure - all disrupt the food quality control program.

So, how does this affect you or your loved ones? Think that way: how are we supposed to treat these allergies without the knowledge ofWhyit happens?

"We can not design ways to prevent or treat food allergies until we do not understand the underlying biology," said the Ruslan Medzhitov co-author, Immunobiology and investigator sterling professor. The Howard Hughes Medical Institute in a Shared Declaration withEat this, not that! "You can not be a good car mechanic if you do not know how a normal car works."

There is a type ofimmune system Response Fire when we are ingesting toxins and works to neutralize the threat. However, this same response also triggers allergies - both environment and food. Once again, this hypersensitivity to pollen andgluten-Pro example - occurs following the lack of real natural threats (parasites) in today's food system.

According to this original theory, this target immune response of the harmless proteins present in certain food groups, such as those found in theBig 8 food allergens (milk, eggs, peanuts, tree nuts, fish, crustaceans, wheat and soy).

Yale researchers, however, are now theoreticalthat three other environmental factors have influenced the quality control system of natural foods, argue, they also contributed to the hypersensitivity of our immune system to various foods.

"A factor is an increased use of antibiotic hygiene and overuse products and, secondly, a change in diet and increased consumption of foods processed with reduced exposure to natural foods and a modified composition of the microbioma of Gut, "Medzhitov said.

"Finally, the introduction of food preservatives and environmental chemicals such as tableware introduced new elements for the immune system to be monitored."

In short, the authors of this article propose these behaviors are what encouragesThe immune system for attacking food proteins in the same way as toxic substances.

Until new research is conducted and we have more clarity around the actions we can take on a daily basis to mitigate our exhibition of non-natural substances and chemicals, in the meantime, what better reason to limit further The more your consumption of processed foods?

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