Allergies, intolerances

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Allergies versus intolerances

To be intolerant of some ingredient may mean that you are to sensitive to something when used as a serious/large ingredient, but not necessarily much trouble with trace amounts of it.


Allergies (here specifically food allergies rather than contact allergies) suggest hypersensitivity and usually more serious reactions (often of your digestive system), often affecting you for hours or days after, and sometimes actively live-threatening.


Many allergies/intolerances are to specific proteins.

The most common

Soy

http://en.wikipedia.org/wiki/Soy_allergy


Dairy

http://en.wikipedia.org/wiki/Dairy_allergy


Wheat, gluten

http://en.wikipedia.org/wiki/Wheat_allergy

http://en.wikipedia.org/wiki/Gluten_sensitivity

(Note that Wheat allergy and Gluten intolerance are different things, though have similar ingredient sources and much the same effect)

Eggs

http://en.wikipedia.org/wiki/Egg_allergy


Seafood, Shellfish

http://en.wikipedia.org/wiki/Seafood_allergy


Peanuts, Tree nuts

http://en.wikipedia.org/wiki/Peanut_allergy

http://en.wikipedia.org/wiki/Tree_nut_allergy