Hi everyone, I am a personal Chef in NJ. For the last three years I have studied and cooked for clients with multiple allegies or intolerences. i.e. wheat, corn, soy, milk, gluten, fruits and vegetables. Almost everyone has a food allergy but many are not harmfull. Reactions can be as small as increased heart rate, headaches to congestion. Does this make us stop eating these foods, probaly not. I wont go into too much detail but if anyone has any questions feel free to ask. It seems to me that the environment, pollution and chemicals found in food adds to the problems. I cook mostly with organics these days.
