Why Can’t Some People Eat Certain Foods?
The Why Factor
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Rise in Food Allergies and Free-From Foods
This chapter explores the increase in food allergies, discussing factors such as hygiene hypothesis and early exposure to bacteria impacting allergy development. It also delves into the emergence of the free-from food industry, highlighting the rising popularity of allergen-free products among mainstream consumers and the potential concerns around over-restriction of diets with these products.
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