Strictly speaking, the word “allergy” should only be used to describe a specific response caused by an over-reaction of the immune system.
 
An intolerance, however, is a broader term describing any unpleasant reaction to an offending substance.
 
Sensitivity can be used as a generic description covering both allergy and intolerance, although none of these should be confused with food aversion, which has psychological derivatives.
 
There are many different causes of food intolerance, which may be linked to the behavior of various enzymes or bacteria in the body. Lactose (milk sugar) intolerance is not an allergic reaction but occurs because the person can not properly digest the milk due to a lactase enzyme deficiency.
 
Specific components of food can also cause reactions, such as caffeine in tea, coffee, chocolate and cola can bring on palpitations and erratic bowel movements.  Amines found in chocolate, red wine and cheese can also trigger migraines.
 
As apposed to intolerances, the reactions of acute allergies are generally severe, immediate and can be life threatening. Reactions to peanuts, fish/seafood, eggs and even sesame seeds have been known to be fatal. Gone are the days when little bags of peanuts were served on aircraft before take-off. Too may people and in particular, children were seriously affected.
 
Acute reactions to milk and wheat tend to be less severe and can be delayed by 12 – 48 hours after ingestion, which can hamper efforts to diagnose the cause.
 
After an initial attack, you should be aware and try and avoid the suspect food.
 
Once confirmed, it is important to stay clear of the allergen and always carry appropriate treatment with you.  This should be prescribed by your GP or naturopath and will depend on the severity of your reactions. you may require a steroid inhaler, antihistamine tablets or if severe even emergency adrenaline for anaphylaxis/anaphylatic shock.