Once upon a time, eating crusts made you grow taller, tomatoes put hairs on your chest and if you tried to push carrots to the side of a plate you were likely to be blind before you reached puberty.
Today, as we turn into a nation of aspiring Jamie Olivers and Nigella Lawsons, many of us would need to first ensure the bread was organic, the tomatoes hadn't been genetically modified and the carrots had the stamp of local produce, before we even took a bite.
But nature always seems to find a way of having the last laugh and as our fascination with food has increased, more and more of us are allergic to the things we once loved.
According to new research, an estimated 40 per cent of the population suffer from what is now known as food intolerance and a further two per cent – including 70 per cent of the chronically ill – are diagnosed with a food allergy, where the immune system reacts almost immediately to certain ingredients.
"Too often we feel symptoms are not taken seriously by doctors because they've been given insufficient training in allergies," say AllergyUK spokeswoman Muriel Simmons. "This means sufferers may be forced to turn to alternative methods for diagnosis and end up using costly, clinically unproven tests, which can result in them following unnecessary diets which could damage their general health."
The concerns appear justified by a recent survey which revealed that many doctors dismiss food allergy symptoms as mainly in the mind, with many believing regimes such as wheat-free and dairy-free diets are fashionable only because celebrities such as Carol Vorderman, Geri Halliwell and Victoria Beckham have embraced them.
However, nutritionist Patrick Holford, who is co-author of a new book, Hidden Food Allergies, disagrees.
"This survey highlights, as much as anything, the level of ignorance that exists among doctors regarding food allergies.
"Allergies and intolerances shouldn't be dismissed — not only because they are causing people to suffer unnecessarily, but also because they have an adverse effect on health and have the potential to tip them over into chronic health problems such as irritable bowel syndrome, migraine, chronic fatigue or asthma."
Holford estimates that as many as one in five people show an allergic reaction to wheat or milk products, with symptoms including headaches, fatigue, facial puffiness, itching, eczema, bloating, abdominal pain, constipation and aching joints.
He identifies cow's milk as consistently the most common food allergen and points out that milk protein is hidden in all sorts of food from bread and cereals to packaged food and crisps.
However, Holford says the good news is that once diagnosed, most food intolerances – as opposed to permanent allergies – can be grown out of and reversed.
"Avoiding a food to which you are sensitive for three to four months will allow the system to become more tolerant and you may not react allergically once it's reintroduced."

Food allergy or intolerance?
An allergy occurs when the body believes an ingredient in food is harmful and quickly produces antibodies to protect itself.
Symptoms can include vomiting, diarrhoea, skin rashes, facial swelling and breathing difficulties. In some cases that reaction can be life-threatening.
Food intolerance affects the digestive system and symptoms take longer to manifest and are not as severe. They can include bloating, indigestion, lethargy, migraines and rashes.

What are the causes?
The most common allergy-producing food substances are dairy products, yeast, eggs and grains, especially wheat.
Others include garlic, a range of nuts including cashew, brazil, almond and peanuts, soya beans, oats, lentils, kiwi fruit, chilli pepper, sesame or sunflower seeds.
What should I do?
Holford says people who are worried about their symptoms should seek professional help to discount symptoms of other illnesses and initially request a test to identify allergies from their GP.
Alternatively, several companies will scientifically analyse blood taken for a home test. Yorktest is one: 0800 074 6185 or www.yorktest. com.
It is not wise to exclude a particular food group unless there is a proven allergy, because it can upset a balanced and healthy diet.
For example, avoiding dairy products can result in low calcium intake which can affect bone health in the long term.

How can I minimise the chances of developing an allergy?
Reduce wheat and milk products even if you're not allergic
Have a large mixed salad daily plus at least three portions of vegetables and three pieces of fruit
Eat at least 10mg of quercetin each day from foods such as red onions, apples and berries, or take a supplement
Eat unfried, unbreaded oily fish such as mackerel, sardines or wild or organic salmon three times a week
Eat ground flax seeds and pumpkin seeds and use flax seed oil in salad dressings
Drink eight glasses of water or herbal teas every day

The instant allergy check
If you answer yes to any of these questions there's a real possibility that you have an allergy or an intolerance.
If you score four or more "yes" answers it's pretty much guaranteed.
Are you chronically tired?
Can you gain weight in hours?
Do you get bloated after eating?
Do you suffer from diarrhoea or constipation?
Do you suffer from abdominal pain?
Do you sometimes get really sleepy after eating?
Do you suffer from nasal congestion, sneezing, running nose etc?
Do you suffer from rashes, itches, asthma or shortness of breath?
Do you have recurrent colds or sinus problems?
Do you suffer from water retention?
Do you suffer from headaches or migraines?
Do you suffer from other aches or pains from time to time, possibly after certain foods?
Do you suffer from "brain fog" or patches of inexplicable depression?
AllergyUK has a helpline and an informative website. Call 01322 619 898 or visit www.allergyuk.org