Case 1]: Mao Mao, a 1.5 year old baby, is chubby, with big eyes and long eyelashes, looking cute, but he has been having recurrent wheezing attacks for 1 year. The wheezing came on once or twice a month, and the coughing was basically uninterrupted, and almost any cause could cause her to cough violently. Her family took her for many tests and tested for allergens, but the results were all negative. She also took a lot of medications for cough and asthma, but her coughing and wheezing could not be controlled until not long ago when she underwent a food intolerance test at the insistence of her doctor, which revealed that Mao was heavily intolerant to eggs and milk powder. She stopped eating eggs and milk as ordered by the doctor. After about a week, a miracle happened, Mao’s cough began to gradually decrease, the interval between attacks was prolonged, and the intensity of the cough slowly reduced. He went to the hospital where his grandson was examined and thanked the doctor who treated him: “I didn’t think eggs and milk powder would make people sick, if only they had been examined earlier, they could have suffered less! Zhang Jiankui, Department of Pediatrics, The First Affiliated Hospital of Henan College of Traditional Chinese Medicine [Case 2] Niu Niu, 6 months old, had diarrhea that lasted for two months and made his parents anxious, but various methods failed to stop it. The doctor recommended testing for food intolerance and found a severe intolerance to milk. The doctor recommended not feeding milk and breastfeeding with appropriate complementary foods to ensure nutritional intake. Cow’s parents stopped feeding cow milk that day, and the next day, cow’s diarrhea miraculously disappeared. The diarrhea disappeared miraculously the next day and has not recurred since then. Case 3] Huanhuan, 4 years old, had repeated colds and purulent tonsillitis more than ten times in just one year since she started kindergarten, including two cases of pneumonia, and she became sick less than once a month on average. The parents even thought of suspending the child from school. By chance, the parents gave the child a food intolerance test, only to find that the child was highly sensitive to meat, and recalled that they were afraid that the child would not eat well from kindergarten, so they sent the child to school every day with a few ham sausages in the school bag. A month passed and the child did not get sick, but 2 months later, the child is still in good health. Explanation】Many people know what food allergies are all about, but are confused about food intolerances. “One person’s tonic may be another person’s poison.” In China’s traditional medicine, the method of “avoiding food” is often used to prevent and control diseases. The folk doctrine of “hair products” is a household name. The concept of food intolerance proposed by the British Nutrition Society has attracted worldwide attention. Food intolerance refers to a complex metabolic disease in which the human immune system treats one or more foods that enter the body as harmful substances, thus generating excessive protective immune responses against these substances and producing food-specific IgG antibodies, which form immune complexes with food particles (type III metabolic reactions) and can cause inflammatory reactions in all tissues (including blood vessels) and This can cause inflammatory reactions in all tissues (including blood vessels) and manifest as symptoms and diseases in all systems. According to statistics, intolerance to one or more foods is present in about 50% of the population. The incidence is higher in infants and children than in adults. The most common symptoms in infants and children, namely gastrointestinal and respiratory symptoms, such as abdominal pain, diarrhea, halitosis, mouth ulcers, nausea, flatulence, eczema, hives, etc. Respiratory symptoms, such as asthma, chronic cough, chronic rhinitis, sinusitis, recurrent respiratory tract infections, etc. The British Dietetic Society has proposed the concept of food intolerance: it is a side effect to a specific food or food component that includes allergic reactions and enzyme deficiencies of immune mechanisms, pharmacological effects and some other undefined effects; food intolerance does not include toxic reactions to bacteria, molds, viruses, chemical poisons, irritating foods and psychological reactions of subjective aversion to a certain food. The incidence of food intolerance is high, with statistics showing that more than half of people will develop intolerance to one or more foods, yet it is rarely detected or misdiagnosed due to its slow pathogenic process and long-term chronic symptoms. Due to individual differences, many foods cannot be fully digested due to the lack of corresponding enzymes in the body, which leads to the development of an immune response and the production of food-specific IgG antibodies that form immune complexes with intolerant food molecules and are deposited in the body. If the dietary structure is not changed in time, the intolerant food will continue to form complexes, aggravating the original symptoms and continuing, overloading the immune system and causing a series of symptoms and diseases in various systems of the body. Food intolerances and food allergies are fundamentally different. However, there is a fundamental difference between food intolerance and food allergy. Usually, “food allergy” belongs to type I allergy, which is a rapid-onset allergy, and the symptoms of itching and swelling of skin and mucous membranes will appear within half an hour after eating a certain food. It is necessary to carry out immunization and symptomatic treatment. Food intolerance is different from the pathogenesis of type I allergy, it is more insidious and “slowly develops”. The immune complexes often accumulate in the body for a long time to a certain level before feeling discomfort, and problems may occur in all systems of the body. As most of the sensitive foods are favorite foods, the symptoms can be mostly eliminated as long as they are taken for 6 months after avoidance. Any food has the possibility of triggering food intolerance, and everyone has a different constitution, so the intolerant foods are different, and the most people are intolerant to milk and egg whites. “Some people go to dermatology or gastroenterology for skin allergies and gastrointestinal discomfort, and hardly associate these symptoms with “inability to eat certain foods. If you have a certain symptom or symptoms that keep recurring in a certain part of your body, but you can’t find the cause, and conventional treatment doesn’t work, you may want to go to the allergic reactions department for a “food intolerance” test to see if you are intolerant to certain foods.