Food Allergies and Modern Life
20 years ago, I knew hardly anyone with a food allergy. Shellfish and strawberries were the only foods I’d ever heard of someone being allergic to. Then, suddenly, airlines were replacing peanuts with pretzels because of food allergies, and food started being labeled “Processed in a facility that also processes tree nuts.” A few years later, I met someone who was allergic to wheat. Pretty soon, it seemed like everyone I knew was allergic to something – gluten, lactose, chocolate, and a gazillion other things.
How can we explain this epidemic of food allergies? The radical shift from hunting and gathering finally catching up with us? Radical advances in medical technology that allow us to identify conditions that went unnoticed a generation ago? A build-up of environmental toxins in common foods? Interaction of foods with strange new food-like products like high fructose corn syrup and artificial flavors?
Or maybe we’re imagining the whole thing.