Are Food Allergies More Prevalent Today Than in the 1950s and 60s?

When I was growing up in the 1950s and 60s, I knew a few people who were allergic to strawberries. However, that was about it. No one was allergic to dairy, gluten, or peanuts. We all ate bread, peanut butter, and drank milk. Fast forward to the 1990s, and I've never seen so many food allergies in my lifetime.

Why Are Food Allergies Rising?

The 1950s and 1960s were a different era. We didn't have over 70 vaccines, genetically modified organisms (GMOs), toxic substances falling from the sky, or depleted soil. Additionally, we walked to school and played outside, where we were in contact with nature. We had strong immune systems and were not overly paranoid about dirt. Today, due to modern medicine, we are living longer, and fewer people are dying of allergies. This means that generations with genetic susceptibility to allergies are now able to pass it on to their children.

The Role of Diet and Environment

Many experts believe that the rise in food allergies is due to changing farming habits and food consumption patterns. We eat more wheat products and vegetable oils, which can stimulate the production of zonulin in the gut. Zonulin is a protein that opens the gaps between gut lining cells, allowing immunogens to pass through, which may not have been possible in the past. Additionally, GMO crops have increased lectins and other disease-resistance factors, leading to a potential increase in allergens in our food supply.

The Impact of Sanitization and Food Introductions

Another factor is that children are growing up in a more sanitized environment with smaller family sizes, which can lead to a lack of exposure to diverse microorganisms. This can impact the development of the immune system and increase the likelihood of allergies. The use of peanut-based oils on nappy rash may also introduce a new allergen to an already inflamed area, leading to potential allergic reactions. Furthermore, medium-chain triglycerides are now thought to also increase allergies in mice, suggesting a possible link to human allergic responses.

Cultural and Psychological Aspects

It is also worth considering that some of the alleged “allergies” may be psychosomatic rather than genuine. Many people have a tendency to follow a routine where they consume too much of certain foods and not enough of others, leading to an imbalance. This may manifest as digestive issues or food sensitivities. For example, giving up baked foods like bread, cakes, pies, puddings, pastries, cookies, biscuits, and switching to skimmed milk, fresh fruits, and vegetables can greatly improve digestion.

Conclusion

Food allergies are more prevalent today than they were during the 1950s and 60s, and this is likely due to a combination of changing farming habits, food consumption patterns, and environmental factors. It is important to consider the role of diet, sanitation, and cultural practices in the rise of food allergies. While the exact reason for the increase is complex and multi-faceted, it is clear that modern living and agriculture play significant roles in this trend.