In the 90s it was mainly respiratory allergies which exploded, and since ten years ago it has been food allergies.
Food allergy is a loss of immune tolerance towards harmless things: drinking milk, eggs, nuts, sea food…
Today our food is ultra-processed:
we no longer eat simple and raw foods, we eat foods full of additives, colourings, and preservatives.
Our modern diet is impacting our immune system
Disruption of Gut Flora:
Ultra-processed foods (UPF) can disrupt the balance of beneficial bacteria in the gut. The gut microbiome plays a crucial role in immune system development and function. A healthy, diverse microbiome helps to train the immune system to differentiate between harmless substances and potential threats.
Increased Permeability: Emulsifiers and other additives in UPFs can weaken the gut lining, making it more permeable (often referred to as « leaky gut »). This allows partially digested food particles and other substances to cross into the bloodstream, triggering immune responses and potentially leading to food allergies.
Nutrient Deficiency:
Lack of Essential Nutrients: UPFs are often low in essential nutrients such as fiber, vitamins, and minerals that are necessary for maintaining a healthy immune system and gut microbiome.
High in saturated fats and sugars: These foods are typically unhealthy with high amounts of salt. Consuming regularly this type of food can promote inflammation and negatively affect immune function.
Chemical Additives:
Emulsifiers: These are added to improve texture and shelf life but can disrupt gut microbiome and promote gut inflammation.
Preservatives and Artificial Ingredients: Many preservatives and artificial ingredients can also contribute to inflammatory responses in the body, further increasing the risk of allergic reactions.
