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2 Causes & Contributing Factors Food Allergies Food allergies can be categorized as follows 5 : IgE-mediated allergies, also called hypersensitivities, that result in significant release of inflammatory factors such as histamine, leukotrienes, and cytokines NonIgE-mediated food allergies where T cells of the immune system release inflammatory chemicals in response to signals other than those mediated by IgE Mixed-type food allergies, which have features of both IgE- and nonIgE-mediated allergies The primary differences between these types of allergies are the part of the immune system involved in reacting to an allergen and often the timing of the response

Accumulation of a harmful byproduct Some compounds build up metabolites or cause systemic stress that requires a washout period to clear

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About the Main Ingredient: Glutamine

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SP@M increases LC3-mediated autophagy as well as strengthens ubiquitin-mediated proteasomal degradation toward KEAP1, which promotes the expression and nuclear translocation of NRF2