[1] "The U.S. Centers for Disease Control and Prevention (CDC) reports that the prevalence of food allergies has increased by 50 percent since the 1990s, making

[1] "The U.S. Centers for Disease Control and Prevention (CDC) reports that the prevalence of food allergies has increased by 50 percent since the 1990s, making it a serious public health concern." The labeling and laws around them seem to be tricky business, however, it should be time to treat the disease and not just the symptoms. The above quote from the CDC tells me that medical advice to new parents and/or diet has created a monster, and it's time to undo the harm. I have 5 children from age 5 to 27 from two different women, and not one has food allergies. I realize it is anecdotal data, but I also don't recall there being so many people with various allergies growing up, and parents I have spoken to that seem to have done the same with doctors and dietary choices for their children don't have children with allergies. So, does this mean in my youth, either kids with allergies died, didn't have allergies, or avoided whatever allergens were out there and were such a small percentage it didn't register? Personally, we didn't give our children antibiotics every time they had cold-like symptoms, or go to the doctor often, and we introduced solids at a very early age along with nuts (in paste form - peanut butter, tahini when they were very young), and a diverse diet. There were families around us that had one of their kids on antibiotics once or more a year for years, and they wouldn't question it, and they were early on the gluten thing before it became a thing. I think it would be horrific to have a life-threatening allergy to even being exposed to the trace amount of anything. On the other side, I am so tired of not being able to find "normal" food without warnings, and the trend-of-the-day nutrients overcrowding the shelves and displacing other choices. It seems in the US at least, if you say something is good for you, it winds up everywhere in massive quantities. Remember the initial Quinoa boom? Quinoa cereals, buns, drinks, tablets, in pasta, salads, etc. I know it's a grain like wheat is omnipresent, but one day the supermarket shelves get loaded with it until the next health trend comes along - Acai this, Acai that, Avocado this, that, Olive oil, Matcha, Gingko, Ginseng (80s!), Almonds (to the point of overcultivation), etc... Nothing in moderation or common sense, but marketing overload, and the public literally eats it up. I can't even find full-fat yogurt that easy now. My local ShopRite has almost 95% low-fat, no-fat, yogurts on the shelves with 5% or full-fat yogurt, and supposedly fat is good again, it's sugar that's the main culprit for obesity and diabetes and other related diseases in the US. PS: Imagine trying to run a business in a litigious society where now 50% more people have food allergies to so many things that you need a mass spectrometer or other instrument to make bread to ensure it has what seems to be an undefined trace of one of many related food elements. Life has gotten ridiculous. [1] https://irp.nih.gov/blog/post/2023/05/digging-up-the-roots-of-food-allergies https://irp.nih.gov/blog/post/2023/05/digging-up-the-roots-o...