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Food allergy is principally diagnosed by careful history and examination. When reactions occur immediately after certain food ingestion then diagnosis is straight forward and can be documented by using carefully performed tests such as the skin prick test and the radioallergosorbent test RAST to detect specific IgE antibodies to specific food proteins and aero-allergens.
These affect the most people and the proteins are commonly found in other ingredients. They account for about 90% of food allergies. [5] The main eight are: Milk – A milk allergy is different from lactose intolerance in that the reaction is caused typically by casein, a protein found in milk. Eggs; Fish; Crustacean shellfish; Tree nuts
Docusate is the common chemical and pharmaceutical name of the anion bis(2-ethylhexyl) sulfosuccinate, also commonly called dioctyl sulfosuccinate (DOSS). [2] [3] [4]Salts of this anion, especially docusate sodium, are widely used in medicine as laxatives and as stool softeners, by mouth or rectally. [1]
Since Jan.15, people who are either covered under private health insurance or a group health plan can purchase over-the-counter, at-home COVID-19 tests that are authorized or approved by the U.S ...
Doctors share the best and worst Thanksgiving foods if you're taking a GLP-1s like Ozempic. Some dishes might make you "bloated, nauseous, and uncomfortable.”
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Food Allergy Research & Education (FARE) is a non-profit, private organization dedicated to food allergy awareness, research, education, and advocacy. FARE's goal is to enhance the lives of people with food allergies by providing support and resources to help them live safe yet productive lives.