#food allergies at least aren't so much simply increasing

[van-goghs-smoking-skull]

That's only part of it, though. One theory about the boom in food allergies is about how actually our diets aren't that diverse. We're eating the same few things processed into many different forms. We're over-eating the same ingredients to the point that our bodies are overwhelmed.

Well, that's silly, right? Like how could I personally develop soy-intolerance? Sadly, most of the food in the grocery store contains soy in some form. There's the obvious tofu (soybean curd if you didn't know) and edamame (dried soybeans) and soy sauce, but also bread, cereal, pancake mix, cake mix, muffins, etc. made from soy flour. They also use vegetable (soybean) oil. Chocolate and other candy use emulsifiers, so soy lectin. Honey butter contains no honey or butter, but instead is a blend of high fructose corn syrup, soybean oil, and artificial flavor and color. There's soy fillers and soy protein concentrate and on and on. I can't entirely avoid it, so here's to never knowing what not having to react to soy proteins is like, to perpetual gut problems.

Gluten allergies many have quite a lot to do with the sheer amount of wheat used in processed and baked and breaded foods. Sesame is a relatively new allergy.

And people do still die from allergic reactions. Food companies just don't actually care until it affects the bottom line enough. Any sales lost from consumers dying is more than made up for with the pennies saved by overusing the cheapest, most subsidized ingredients.