Allergies, intolerance, sensitivity. How unwanted food reactions arise

According to statistics, every fifth person has health problems associated with nutrition - from increased sensitivity and intolerance to serious allergic reactions. The spectrum of these diseases is quite wide, and even the doctors themselves are often mistaken when making a diagnosis (not to mention patients), which leads to improper treatment and problems in millions of people. Dr. Ruchi Gupta, located on the forefront of this "quiet epidemic", shares revolutionary research from his laboratory and examples from clinical practice. In his book, Dr. Gupta talks in detail about allergies, intolerance and food sensitivity and offers a new approach to choosing products and compiling a menu