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Food allergies and intolerances are primarily linked to a few common allergens: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish (including mollusks like mussels and squid), Crustaceans (like prawns and lobsters), Lupin (found in some breads and pastas), Gluten (in wheat products), Sulfur dioxide and sulfites (used as preservatives), and tree nuts (such as almonds and cashews). Allergic reactions can manifest as tingling or swelling in the mouth, cramping, difficulty breathing, rashes, vomiting, and diarrhea. In severe cases, reactions can lead to anaphylactic shock, which dangerously slows blood pressure and heart rate.
