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A food allergy occurs when the body’s immune system reacts to certain foods by making antibodies (IgE), and this causes typical allergic symptoms (itching, rashes, hives, swollen lips or tongue, stomach pain, vomiting, diarrhea, wheezing, or trouble breathing).
A food intolerance can cause similar symptoms with digestion but doesn’t cause the immune response. Lactose intolerance (the inability to digest lactose, the sugar in milk), celiac disease (an intolerance to gluten), and Crohn’s disease (an inflammatory bowel disorder that often causes diarrhea) are all examples of food intolerance causes.
Unless you’ve been properly diagnosed by an allergist, there’s no health reason to avoid common allergens. According to the Asthma and Allergy Foundation of America, a small fraction of adults and children (almost 10 percent) have a true food allergy.
So-called plant-based products
Unfortunately, science-based guidelines sometimes get skewed in translation. The current U.S. Dietary Guidelines for Americans (DGA) could be described as “plant-based,” yet they’re sometimes blamed for poor eating habits. These guidelines go through a thorough review process every five years and are science-based. The DGA recommends limiting saturated fat, sugars, and sodium. Beans, lentils, nuts, and seeds are part of the protein foods group. They include dairy and protein foods but emphasize vegetables, fruits, whole grains, and healthy fats.