Food intolerances are syndromes caused by reactivity against some substances present in the foods.

Not only specific proteins, but  also additives, colouring agents, preservatives and simple salts, that are added to alter the organoleptic properties or to  extend the stability.

In people suffering food intolerance, some physio-pathological conditions prevent a complete food digestion.

These macromolecules, entering into circulating system,  migrate through the body and settling  in several organs and tissues,  cause inflammations and disorders.