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Every allergen can be good or bad depending on the way in which you eat it. Important research is being done on experimental allergy models. The use of low concentrations of food substances and the frequency of their consumption affects the allergic response. Large quantities used at less frequent intervals are more prone to provoke allergy while small quantities eaten more frequently help to develop tolerance. It doesn’t really matter whether the foods are “potent” as in the case of egg, peanuts or strawberries.
Research in the field of tolerance is continuing at a steady pace and what is emerging is a picture that is less obvious than was imagined and ever closer to what Eurosalus has been saying for years.
Immune tolerance is a phenomenon that can be modulated and acquired by way of work techniques (like low dosage vaccines) that are simple, effective and risk-free.
In particular, a study by the American researcher Bowman Bowman CC. J Allergy Clin Immunol. January 2007 119(1);S117) that was presented at the last Congress of the American academy of Allergy and Immunology pointed out the difference in tolerance behavior of certain allergy-causing substances (egg, spinach, peanuts) in relation to the quantity used and the frequency of their consumption.
However, when large quantities are consumed on rare occasions, the body tends to develop allergy while the regular use of small quantities facilitates tolerance.
In one experiment, Bowman observed that the allergic response to egg was much more evident than the one to spinach if the food was consumed twice during the day. If, on the other hand, the food was consumed 4 times during the day the difference in the two foods' allergenic effects was no longer detectable.
Bowman pointed out the fact that there is a radical difference between oral and parenteral introduction of a substance and therefore the possibility of modulating the allergy with oral tolerance, by simply working with small doses has proven to be an important clinical reality.
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