Allergies and Allergic Reactions

There are two types of immune system for healthy humans to protect the body from invading pathogens. Innate immunity is the primary barrier. It resembles a force field. Its main purpose is to eliminate pathogens trying to invade epidermal cells (skin cells) and mucous membranes (mucous secretory cells are found in gastrointestinal tract, respiratory tract, urogenital tract, eyes etc). These steps can eradicate invading microorganisms.

Allergic reactions begin with the immune system, according to major experts in allergies. Our immune system protects us from invading organisms that may cause disease. If you are allergic, your immune system will be mistaken for harmless substances as intruders. This substance is called an allergen. The immune system overreacts to allergens by producing immunoglobulin E (IgE) antibodies. These antibodies are transferred to cells that release histamine and other chemicals, causing allergic reactions.

Allergic reaction There are two problems with allergic reactions. The first one is a known allergen. For example, when a gene derived from nuts is inserted into another food, it may cause a serious reaction to people allergic to nuts. Therefore, there is concern that people who know allergies will not notice that allergic substances are included in genetically modified foods they are eating. The second problem is that there is a possibility that a new allergy may occur because a new combination of genes and traits may cause an allergic reaction that did not previously exist.

The common type of allergic reaction - many people do not believe it is allergic - is called oral hypersensitivity syndrome (OAS) or hay fever syndrome. OAS occurs in people who are already allergic to pollen from trees, grasses and weeds. The pollen (inhalation allergen) was found to contain structurally similar proteins to some of the proteins contained in many fruits, vegetables, nuts and seeds. Pollen antibodies also recognize and trigger responses to these allergens

In adults, up to 60% of food allergies are due to the cross reaction of food and pollen. For example, if a person allergic to birch pollen ingests apples or almonds, it may cause oral allergy - itching, itching in the mouth, even swelling of the lips, tongue and throat. These symptoms are usually transient and mild, as mouth, stomach acid and digestive enzyme heat inactivates allergens and stops allergic reactions. Many foods that cause OAS in raw foods do not cause allergies during cooking.