In general, allergic responses are examined in three groups. These are mainly;

Food Allergy

2. Respiratory Type Allergy

3. Contact Type Allergy

In food-type allergies; primarily gluten, but also frequently egg yolks and/or whites, cow’s milk, cow’s milk proteins, strawberries, tomatoes, cocoa, nuts, bacterial toxins, toxic (heavy) metals, chemical residues in fresh vegetables and fruits, pesticide residues, antibiotics and other chemical drug residues in chicken meat, etc. Local (in the intestines) and systemic (throughout the body) allergic responses are frequently observed against foods that cause sensitivity and toxic effects in chemical biology.

In respiratory allergies; especially during the spring months, different degrees of allergic responses are observed to allergens such as pollen, house dust mites, air pollution, cigarette and exhaust smoke, with weeds being the most prominent.

Contact-type allergies: Clothing made of lambswool, jewelry made of various metals (gold, silver, nickel); necklaces, bracelets, etc.