The age of allergies: Why is the body so reactive?
Milk, once a staple at every table, is now a danger for many children.
Our children, who once woke up to the smell of bread, are now growing up on gluten-free products. Nuts, eggs, even tomatoes are on the allergen list. In the last 20 years, food allergies have more than doubled. Some children say goodbye to dozens of foods as babies.
Milk, once a symbol of health, is now a warning label.
So what happened to the things we all know?
– The soil changed…
– The seeds changed…
– Feeding methods changed…
– With rapid production and rapid consumption, the body started saying “enough.”
Perhaps the body is reacting not only to food but also to our speed, our recklessness, and our artificiality. In fact, I can say it has reacted.
I contend that this is not merely a biological reaction, but perhaps a warning of the times. As food producers, we must now ask:
Who cannot eat this product, and why? Because producing is no longer enough; understanding is also necessary.
And let's not forget…
For some children, a bite is not just a taste, but a danger, sometimes a hope. Sometimes, it's a test of life.
Despite being in the food industry for so many years, I can't help but ask myself this question: Why have we become so sensitive?
