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The most common are intolerances, in order, related to: milk, eggs, peanuts, fish / seafood, wheat / flour, chocolate, artificial coloring, pork / bacon, chicken, tomatoes, fruit, cheese and yeast.

Although not all are related intolerance with the meat and dairy products, you can see from the above that vegetarians and especially vegans, suffer to a lesser degree of intolerance to food is already eliminate some of the most common causes of intolerance .

SYMPTOMS

The most common symptoms of allergies include asthma, gastro-intestinal symptoms (nausea, vomiting and diarrhea), eczema, hives, rhinorrhea (strong discharge from the nose) and angio-edema (redness of the blood vessels). Some other long-term symptoms can include depression, anxiety, fatigue, headache, insomnia and hyperactivity in children.

Therapies
Since it is sometimes difficult to distinguish between a true food allergy and an intolerance, therapies are often similar. The first step is to diagnose intolerance. This should not be done without the supervision of a physician because some reactions to intolerance can be dangerous.

Sometimes the cause of a particular intolerance may be obvious, given the immediacy of that is when you eat a certain food. In this case the therapy is simply avoid that particular food. In many cases, however, the suspect food is difficult to identify. To identify the problematic food or foods may be useful to keep a diary of what you eat and symptoms occurred. Other factors like the weather, menstrual cycles and relationships can be difficult symptoms. A Sometimes the diets are recommended except when the information gathered suggests that a particular food can be the cause. Thus, for example, milk, eggs or wheat can be avoided to see if the symptoms improve.

There may be other recommended more restrictive diets that include a more limited range of foods that rarely cause reactions. These diets are commonly called diets to exclusion. The idea of excluding diet must be sought in an attempt to identify an allergy or an intolerance limiting food to a very limited choice, controlling the symptoms and then slowly introducing food “test” to see if there is a reaction.