One of the concerning things about food allergies is how much they have been increasing, especially in the “developed” countries such as the United States and Western Europe, and urban parts of China. Why the increase? There are several theories, which are nicely summarized in Losol et al. (2023). They point out that the increase in the incidence of allergies has been too rapid to be accounted for by genetic changes. They point to possible environmental exposures to pollution, household chemicals and hygiene products, and changes in diet (e.g., the Western diet), enzymes, and emulsifiers that could disrupt skin, airway, and gut barriers, leading to this increase in allergic diseases. The implication is that anything we can do to limit exposure to these substances and to protect our gut barrier will be key to preventing and managing food allergies.