Five years ago Robyn O’Brien was an average American mom; busy with four kids, living on a limited budget, and not in the least interested in hearing anyone lecture her about what to feed her kids. Then one day, after being served a typical breakfast consisting of Eggo waffles, blue-colored yoghurt and scrambled eggs, her youngest child suddenly had an acute allergic reaction. That very day, Robyn threw herself into researching food allergies, and virtually overnight, Robyn became a real-food activist.
She quickly learned that the foods sold in our grocery stores are not necessarily safe. On the contrary, many, if not most of them, now contain "foreign" ingredients that have never been tested for safety.
That something has gone awry is obvious when you take a look at the statistics. Between 1997 and 2002 the number of peanut allergies doubled, and the number of hospitalizations related to allergic reactions to food increased by a whopping 265 percent. One out of 17 children now has some form of food allergy. And allergy rates are rising.
When you consider that a food allergic reaction occurs when your body reacts to a food protein as aforeign invader (just like a virus or bacteria) which triggers an inflammatory response, the obvious question then becomes:
Is There Something "Foreign" in Our Food Today that Wasn't There Before?