Although recent studies show that between 0.3% and 1% of the population suffer from celiac disease, it often remains undiagnosed. (Source: World Journal of Gastroenterology).
Having a strong genetic component, celiac disease requires a correct diagnosis and be kept under control and as early as possible to. Otherwise, it can give rise to serious conditions such as infertility, osteoporosis, anemia and, in some cases, even certain cancers.

However, celiac disease is easier to keep under control than other autoimmune diseases such as multiple sclerosis, diabetes or rheumatoid arthritis because there is an important element that generates this body reaction, namely gluten.

According to gluten.org, at least one in ten people is sensitive to gluten or develops total intolerance to it. There are also a number of autoimmune diseases associated with gluten intolerance such as fibromyalgia, chronic fatigue, rheumatoid arthritis, thyroid disorders and diabetes.

FOOD ALLERGIES

Food allergies affect about 6% – 8% of children under 3 years and up to 3% of adults. (Source: International Journal of Environmental Research and Public Health).

Food allergy is a reaction of the immune system that occurs immediately after an allergenic food is consumed. It is enough to ingest a small amount to produce side effects such as respiratory or digestive problems. In rare cases, complications can be more severe and life-threatening, causing severe symptoms or even anaphylaxis.

A much more common but less serious condition that generates major discomfort is food intolerance.

The most common signs and symptoms of food allergies include:

• Dizziness or itching in the mouth
• Hives, itching or eczema
• Swelling of the lips, face, tongue and throat or other parts of the body
• Wheezing, nasal congestion or respiratory problems
• Abdominal pain, diarrhea, nausea or vomiting
• Dizziness, lightness or fainting

In adults, most food allergies are triggered by certain proteins from: crustaceans (shrimp, lobster and crab), peanuts, tree nuts, fish.

In children, food allergies are usually triggered by proteins from: peanuts, nuts, eggs, cow’s milk, wheat, soybeans.

Sam Mills recommends:

The best way to prevent an allergic reaction is to know and avoid foods that produce those specific signs and symptoms. While for some people this is only an inconvenience, for others it is a very difficult task. Also, some foods – when used as ingredients in certain foods – can be well hidden.

Sam Mills products do not contain gluten or allergens and are recommended to both adults and children, representing a healthy, nutritious and clean alternative to enjoy the unmistakable taste of your favorite foods.