Are we getting more allergic to food?
The science behind an allergic reaction.
When 15 year old Natasha Ednan-Laperouse died after eating a baguette from Pret containing sesame seeds, a campaign to get better food labelling was launched. Now the Government has started a consultation into strengthening current labelling laws to protect allergy sufferers. But are we getting more allergic to food and what scientific research is being done to find out why some people have more extreme reactions than others? The 大象传媒鈥檚 health and science correspondent James Gallagher takes us through the biology.
Mixed by Weidong Lin, additional mixing by Nicolas Raufast.
Producer Jaja Muhammad.
Editor John Shields.
Clip
-
![]()
Why are we becoming more allergic to food?
Duration: 04:47
Upskirting: How one woman fought back and changed the law
Five things Gina Martin found out about getting her upskirting law passed.
Ten things you might not know about Stacey Dooley
Stacey took a break from Strictly to talk to Beyond Today.
The darker side of apps we all have on our phones
How the apps we all use can have far-reaching consequences for some users.
Don鈥檛 Tell Me The Score
Simon Mundie finds out what sport can teach us about life.
Podcast
-
![]()
Beyond Today
One big question about one big story from the news - and beyond - every weekday.
