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Food intolerances and allergies

Every day, more and more cases of food allergies and intolerances are identified. From lactose and nickel allergies to celiac disease

Food intolerances and allergies are receiving more and more attention, both from the perspective of medical diagnosis and the accessibility of ingredient substitutes. Allergies to some foods can cause different reactions, from a simple itch to anaphylactic shock. Lactose intolerance is unquestionably one of the most prevalent. Additionally, celiac disease is one of the illnesses that affects about 1% of the population. Additionally, there is the alleged “gluten sensitivity,” which can result in a specific sensitivity to gluten even if you do not have celiac disease. All these pathologies must be diagnosed by a doctor without resorting to unnecessary testing.

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