No allergist or dermatologist I ever met would ever make that claim.
The results are from patient to patient. There’s a whole subset of sensitivities to chemical makeup of the food and another set of sensitivities to the environment the food was grown in. Food and products have dramatically changed and this also creates a lot of reactions. Mass production of food introduced a lot of irritants which we notice now. Then you have a subset of sensitivities that are entirely based on changes in the body with hormone. And then there’s family history.
Where’s your science in this?
No allergist or dermatologist I ever met would ever make that claim.
The results are from patient to patient. There’s a whole subset of sensitivities to chemical makeup of the food and another set of sensitivities to the environment the food was grown in. Food and products have dramatically changed and this also creates a lot of reactions. Mass production of food introduced a lot of irritants which we notice now. Then you have a subset of sensitivities that are entirely based on changes in the body with hormone. And then there’s family history.
There isn’t a standard answer with allergies.