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By JONATHAN LOPEZ, Associated Press Food allergies and intolerances are on the rise, with the number of Americans with food allergies and intolerance topping a record high in 2016.

It’s a trend that experts say is contributing to a food-based public health crisis that is affecting millions of Americans, particularly young adults.

In some ways, the food allergy epidemic is a natural outgrowth of a recent food allergy outbreak that started with a handful of cases in 2014, but that spread to more than 2,000 people in 2017.

That prompted a major public health response that resulted in the Food and Drug Administration regulating the foods we eat.

The problem with that response is that it created a false sense of security.

Instead of feeling safe in food that is not what we’re used to, people were putting on unnecessary labels and confusing what foods they were eating.

And when they got sick, people could lose their jobs, housing and even their life.

And those people would go on to get food allergies or intolerance.

That made it much harder for them to get the right food for their allergies or for their intolerance.

So that’s where the idea of the food- and food-allergy prevention program came in.

We’re talking about the federal government spending millions of dollars to educate Americans about the food and food allergies that they should be aware of.

And that’s how we’ve really been able to solve the problem.

We’ve seen an improvement in the health of people, and we’re seeing more and more people being treated for food allergies.

But in the past, it was pretty hard to get people diagnosed with food allergy or food intolerance.

Most food allergies are caused by an allergy to a particular protein, called whey protein.

People have different reactions to whey proteins, and for those people, the most effective way to control them is to eat foods with lots of it, such as eggs or cheese.

But those people are less likely to have food allergies if they’re not used to eating a lot of different proteins, says Michael Smith, a professor of food science and human nutrition at the University of Wisconsin-Madison.

That’s because whey is a protein that’s found naturally in milk and other foods.

When people eat more whey, they produce more wheys in their bodies, so the body responds to it by making more of it.

This is how the body manufactures proteins and it makes proteins in the body.

So the body can use it as a source of energy or as a protein source.

And the more wheies people consume, the more protein they produce, which helps them to build muscle and to build endurance.

There’s been a lot more research about whey over the years, but until recently, researchers have not been able really to really get a handle on how much whey people consume.

There are lots of studies out there on whey consumption, and they all report higher rates of whey intake.

That makes it very hard to really know how much is enough, Smith says.

So when we did our first study on wheys, we found that whey was one of the main reasons people had food allergies, he says.

Whey is the star ingredient in many of the popular food and supplement products that are marketed as natural replacements for milk proteins.

And so, to figure out the amount of wheys people were eating and the type of foods that were making them sick, we started looking at the most popular foods.

We did this by using a questionnaire designed to measure food intake that is administered to consumers at a supermarket or at a grocery store, where they can choose to answer a variety of questions.

It includes information on protein intake, total energy intake, protein breakdown and how much of the protein was coming from whey.

In the past five years, researchers from several universities, including Smith’s, have found that people with food- or food-related allergies or intolerances had a much higher intake of wheyt compared with people who weren’t food-and-protein-related.

People who were whey-sensitive were more likely to be in the upper quartile of their food intake for whey (those in the bottom quintile had an average intake of about 6 grams of whew per day) and those who were not whey sensitive were in the lower quintile.

People with food intolerance were in higher quintiles of intake for the other proteins, such that their intake of other proteins was higher than for those who weren.

People in the top quintile of protein intake had an intake of 3.7 grams of protein per day, which is a lot.

But whey accounted for only about a third of that.

In fact, we looked at all the foods that people were consuming in the last year and the most common protein they were consuming was whey — a protein made from cow’s milk — and that was only about half of what they were actually eating, Smith said

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