An allergy is a personal hypersensitivity to something that is not inherently bad for the human body. The medical profession assumes there is a fundamental difference between hypersensitivies that involve the immune system – a true “allergy” – and hypersensitivies affecting other areas of the body – “intolerances.” But the energetic mechanism of reaction – other than that specific to the afflicted area (e.g. your immune system, cardiovascular system, nervous system, etc.) – is the same in all cases. So we refer to all hypersensitivities as “allergies.”
Because of the conventional lack of understanding of allergies there is a common presumption that food allergies are relatively rare – e.g. “more than 3% of adults have one or more food allergies.” But this presumption reflects the common lack of awareness of food allergy rather than its actual low incidence.