17 July 2019
The difference between food intolerance and allergy
At first glance it can be confusing to distinguish one from the other, but in reality, the difference is very clear.
Patients with an intolerance may experience very unpleasant symptoms, symptoms that affect them greatly, but these are not medically serious. In contrast, allergy sufferers can have moments of real danger, with generalised and systematic reactions that even threaten their lives. So, people with an allergy must always be aware of what they are eating.
However, things are difficult for these people as there is a lack of information in many shops and establishments. The FSA Foundation has been created to deal with this situation. It is an international non-profit organisation that will train professionals in the catering sector and grant a seal of quality to those establishments that scientifically and truthfully report on the food they offer and comply with all the established parameters.
This objective seems so important to us that BOJ has become a collaborating company of the foundation. We must take into account the large number of people who have an allergy, more than 2 million people, and, above all, be aware that half of us will develop an allergy at some point in our lives.
In addition, we think it is essential for professionals working with food to have support to complement their training and to be prepared for a situation that is increasingly common in our society. If you have asked yourself why there are more cases of allergies today, continue reading. The answer will no doubt surprise you.
It turns out that moving away from a rural life, where we lived more closely and for longer with animals, bacteria and micro-organisms, has caused the human body to be less resistant to allergies.
It is curious that while we have gained in terms of cleanliness, at the same time we have lost in terms of allergies.