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Food intolerances are diagnosed when antibodies to an allergen cannot be found. Unfortunately, some medical personnel tend to dismiss the idea of food intolerances because there is no clear-cut allergic response. These conditions may have less dire consequences, but nonetheless can cause real illness. Two examples of food intolerances are gluten intolerance (see Crohn’s disease,) where the body reacts to gluten in wheat, rye and barley, and lactose intolerance, where the body reacts to substances in cow’s milk. Why people become sensitive to gluten is not clear, but we do know that lactose intolerance develops when the body is deficient in an enzyme needed to digest milk and milk products. This is not an ‘allergic’ reaction but a failure of the body’s biochemistry. Lactose intolerance can cause belching and flatulence, either constipation or diarrhoea, and catarrh. A recurring crackly cough with no sign of infection may indicate a milk intolerance! In babies, symptoms of milk intolerance include chronic blocking of the nose (rhinitis), glue ear, colic and asthma. People changing from a diet containing little or no dairy products may find they develop lactose intolerance when they begin eating substantial amounts of milk and cheese. In these cases, the condition rights itself as the body begins producing the necessary digestive enzymes.