Allergens and Food Sensitivities
MISO MAYO contains SOY.
90% of allergic reations in the U.S. are caused by
The Big Eight Allergens:
Peanuts
Tree Nuts 1
Milk
Egg
Soy
Fish
Shellfish 2
Wheat
1 almonds, cashews, walnuts, hazelnuts, etc.
2 lobster, crab, crawfish, shrimp, etc.
A true food allergy is a response in which the body's immune system overreacts to protein in the food. This should not be confused with food sensitivity or intolerance - such as lactose intolerance that involves an enzyme deficiency - or other non-immune issues.
True allergic reactions involve the immune system and occur when the body mistakenly interprets something in a food or a food ingredient - usually a protein - as an invader and produces antibodies to fight it. With repeated exposure to the offending protein, the body continues to mount its defense so that, finally, the allergenic food triggers the release of histamine and other powerful chemicals in the body. These are the components of the body's defense that cause food allergy symptoms.
Those symptoms can involve skin (hives), gastrointestinal (nausea, cramps, diarrhea), respiratory (struggle for air) and circulatory (blood pressure drop) symptoms. In extreme cases, anaphylaxis can occur (in which multiple organ systems are triggered) and death can follow in minutes.
All food allergens are naturally-occurring proteins that are very resistant to heat, proteolysis and pH. Trace amounts at parts per million levels can cause a reaction. Sensitivity and severity of reactions vary by an individual and amount of the allergenic material present. Avoidance of the allergen is the only thing that an allergic individual can do to prevent a reaction.
Gluten is an insoluble protein found in wheat, rye, barley, oats, and other grains including hybrids such as triticale. Gluten intolerance, also known as Celiac disease, has caused rising concern over the past several years. Celiac disease is a genetic disorder in which ingestion of gluten damages the lining of the small intestine, preventing absorption of essential nutrients.
It is estimated that more than 2 million people in the U.S. have Celiac disease - millions more have varying levels of gluten sensitivity or wheat intolerance, also known as wheat allergies. Gluten sensitivity/intolerance has also been associated with attention deficit disorder (ADD / ADHD), autism, and other disorders. While wheat and soy allergies can be outgrown, celiac disease is a lifelong condition.