The part of the food responsible for the adverse reaction is called the antigen or allergen. Foods contain a large number of molecules with antigen power (over 6,000) but fortunately, in most individuals only a few of them induce sensitization. Under normal conditions, our body has effective defence systems: the enzymatic and mucous secretions of
Food allergies and intolerances, better defined as adverse reactions to food, are on the rise in the Western world, as are allergies in general. European studies estimated a prevalence rate of around 7.5% in children and 2% in adults. Despite a constant increase in the prevalence of these disorders, there is still a lot of
Turkey, North Africa and the Middle East This post concludes a short series about the Mediterranean cuisine by discussing the culinary traditions of non-European countries bordering the Mediterranean Sea: Turkey, North Africa and the Middle East. Mediterranean cuisine in Turkey The Turkish cuisine is based on a wide variety of dishes. The Turkish culinary
Mediterranean cuisine in Spain, France, Greece, Malta and the Balkans After my recent description of the Mediterranean dishes in the Italian cuisine, I would like to continue this tour of the Mediterranean cuisine by writing a bit about the other European countries that border the Mediterranean Sea: Spain, France, Greece, Malta, Greece and the Balkans.