The Least Common Food Allergies

There really is no such thing as least common food allergies. People can be sensitive to anything. Sometimes, they may have a reaction one time and then be fine the next time they ingest that product.

Out of a group of 100 people you may find one or two people with an unusual allergy but pick a different crowd of 100 and this second group could be sensitive to something completely different than the first group of allergens.

Also, different regions of the world always shows a different pattern of allergies. Uniquely, whatever food types are indigenous to your area, more people will show a sensitivity to those types of foods. Some good examples of this are:

• Sesame Seed Allergy is prevalent in Canada and France but often almost non-existent in other parts of the world
• Wheat and Gluten are very prominent in the United States but it is an invisible allergen in China
• Rice allergies are very high though in China but very low in the United States

Mistaken Allergens?

Does any of this make sense?

Many people may believe they have a milk allergy yet when this person gets tested everything comes back negative. Further testing, usually with a different set of doctors, still leads to a lack of positive results. Yet why does this person always show signs of an allergy every time they consume milk products?

Chocolate is usually blended with so many other ingredients during the manufacturing process. Just think of the candy bar. Chocolate (cocoa bean), cream (dairy products), soy lecithin (soy products), egg (always in marshmallow products), wheat or gluten (from grains), peanuts or tree nuts (either in the finished product or else cross contamination concerns in the factory). This is just a small portion of possible ingredients which could have been added to that chocolate. Each of these also could have been the cause of any adverse reactions.