Food allergies affect an estimated 15 million Americans, including one in 13 children. Statistics indicate something strange is afoot, as food allergies in children rose by 50 percent between 1997 and 2011 alone.
Similarly, in Great Britain one in three people are allergic to something, be it pollen, dust mites, or food.1 Previous research has drawn parallels between the rise in allergies and increased antibiotic and antimicrobial use. One study2 showed exposure to antibiotics early in life increased the risk of eczema in children by 40 percent.
Other research has shown how genetically engineered foods and the use of the agricultural herbicide glyphosate destroys gut bacteria, thereby promoting allergies.
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