It really seems that food intolerance has become an out-and-out epidemic. Intolerance has always existed, but only some are real: lactose intolerance, favism caused by broad beans, phenylketonuria which prevent the metabolize of phenylalanine, rarer than the intolerance of milk proteins.
Lately, and all of a sudden, diagnosis more related to magic than medicine, say that people have many allergies: milk, wheat, olive oil, tomatoes, potatoes and so on. The thing is, tests using vials that you have to hold in your hand and containing the food you may be allergic to, have no scientific fundamental. The intolerance to a certain food depends on a metabolic defect that prevents or limits the digestion of certain nutritive principles. So, how can it be possible to find out a food allergy without a direct contact with our organism?