According to The New York Times, food allergies are far more complicated than we once thought. Jane E. Brody’s grandson, Tomas, is allergic to hazelnuts and raw carrots. Not because they are botanically similar, but because they both “share a protein with birch pollen.” However, Tomas is not allergic to a number of other foods containing birch pollen like apples, celery, potatoes, and peaches.
“This type of allergy is believed to start with sensitization to inhalation of the offending pollen that later results in an allergic reaction when the food protein is consumed,” explains Brody.
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