Food allergy

The allergy is understood as an organism hypersensibility to the various substances, shown by its painful conditions. At the heart of an allergy lay so-called immunologicheskie mechanisms. Immune reactions in a human body can proceed differently. One of them are shown sharply and very roughly, others are characterised by a long current. One allergic reactions of an organism come to an end with reversible functional changes, others are accompanied by irreversible changes in fabrics and bodies, sometimes leaders even to death. Various allergic reactions of an organism proceed simultaneously or follow one another. It considerable diversity of allergic diseases speaks.

In reply to hit in a human body of alien fiber in it antibodies (protivotela) which communicate subsequently exclusively only with the fiber which has caused their formation are developed. The most widespread foodstuff capable allergizirovat a human body, are milk, fish, eggs, cereals, vegetables, fruit, berries, etc. allergizirujushchimi properties possesses the Most expressed egg white ovomukoid. At cooking these properties ovomuko-ida decrease, in this connection some people transfer boiled eggs is better. In fish the most expressed allergizirujushchim property fiber ihtulin which during cooking passes in broth possesses. Therefore allergic reactions are observed at consumption of fish soups and even at inhalation of steams formed at cooking of fish. The expressed allergy can be shown to honey, nuts, cocoa, to chocolate, coffee, to cognac, champagne and beer.

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