What foods interact with each other to cause allergies?

There is currently no authoritative evidence-based medical evidence to support the existence of "food incompatibility" that can cause allergies. Various cases of allergies caused by the same food among the people are mostly caused by single food allergy, food intolerance or food safety issues, and have nothing to do with the so-called "incompatibility".

A while ago, I came across a typical example when I was helping an old customer to trace her diet. Last time she had a dinner with her friends, she ate three kilograms of braised prawns with a squeeze of freshly squeezed orange juice. After returning home, she got wheezes all over her body and was so itchy that she couldn't sleep. She always thought it was due to the "contamination between shrimp and vitamin C". It was not until later that a serum specific IgE test was performed that it was discovered that she was allergic to shrimp tropomyosin. Previously, she only ate three or four shrimps each time before reaching the attack threshold. That time she ate enough, even if she drank only plain water without orange juice, she would still have problems.

Many people are convinced that they are allergic to crabs and persimmons, or they are allergic to mangoes and milk. In fact, most of them are based on the same logic - either they are intolerant to one of the allergens in the food, and they happen to trigger a reaction by eating them together, or the food itself is not cleaned or cooked, and it carries pathogenic bacteria or toxins that cause discomfort. These situations are mistakenly attributed to "food incompetence". Some people regard gastrointestinal tingling and diarrhea after eating the same food as allergies. In fact, these are mostly digestive tract reactions such as raw and cold stimulation or lactose intolerance. They are completely different mechanisms from allergies mediated by the immune system and cannot be confused with each other.

Of course, there is no need to directly kill the "food opposite" statement in traditional nutrition. In ancient times, there were no perfect food safety testing methods. Many occasional discomforts caused by eating the same food have been recorded and passed down to this day, which also has certain practical reference. There is also a small amount of cutting-edge nutritional research exploring whether the biological enzymes in some foods will change the structure of specific allergenic proteins, thereby increasing the probability of allergy. However, this type of research is still in the cell experiment stage and has no clinical data to support it. It is simply not to the extent that ordinary people need to avoid eating the same food on a daily basis.

To be honest, if you have itching, rash, throat tightness, and other suspected allergic reactions every time you eat certain foods, don't be busy keeping a list of foods that conflict with each other. Instead, go to the hospital for an allergen screening first to find the real triggers and then avoid them. This is more reliable than any folk experience.