Abstract
There is gradually increasing body of informations, especially on web, that many diseases or not well being of people can be accounted to the either intolerance or allergy to some components of nutrition with special respect on gluten and cow milk. To enhance well being of people it is frequently recommended to eliminate these components from food.
In majority of cases this elimination of nutritionally very significant components of our food is not evidenced. Their evidenceless elimination is significantly influencing the composition of food with numerous negative impacts on human health.
Persons with true intolerance of gluten or cow milk or allergy to components of grains or milk could be identified properly using both clinical and laboratory investigations. Using the results of these investigations appropriate recommendations could be given to those patients with intolerance or allergy which can significantly improve the quality of life of these patients.