There is still much confusion over allergies, sensitivities and intolerances.
In fact, having a true food allergy is actually not as common as having a sensitivity or intolerance. True allergies (IgE sensitivities) are determined by a skin or blood test or via an elimination diet program.
The most common foods people can be allergic to are: cow’s milk (and related products), eggs, nuts, shellfish, soy, wheat and white fish.
Today, I want to focus on a major mover: dairy.