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food intolerances are usually understood to mean two different physical phenomena. on the one hand, this may mean a food allergy to certain foods or ingredients, on the other hand intolerance, ie the inability to digest a particular food or food ingredient. while the body forms antibodies to an allergy because the immune system in the food is mistaken as something. if it perceives harmful, it can not or only to a limited extent digest a certain substance in case of intolerance. Both phenomena affect a not inconsiderable proportion of the population, and their own conclusions often turn out to be inaccurate and require the reliable diagnosis of an expert. intolerance to gluten gluten (→ gluten table intolerance to the natural messenger histamine (→ histamine-table intolerance to galactose simple sugar) since the symptoms often overlap with a food intolerance and allergy, it is difficult to determine which of the two phenomena one is a first approach to differentiation is the following points: - usually occurs suddenly - usually occurs gradually - triggers can be even small amounts - triggers are large quantities - occurs with each consumption of food - occurs only Frequent consumption - can be life threatening - is not life threatening common symptoms include: nausea, stomach pain, diarrhea, vomiting Symptoms of an allergy: itchy skin, hives, rash, swelling, difficulty breathing, such as shortness of breath or cough, pain in the chest or chest life-threatening symptoms such as a sudden fall in blood pressure or difficulties in sw*llowing or breathing