Polyphenol extracts are everywhere. Natural flavors are polyphenol extracts. Sodas contain polyphenols from natural flavors. Various plant oils contain concentrated polyphenols. A lot of softgels contain soybean oil which contains polyphenols. Lecithin is made from soybeans. Various supplements are marketed on the very basis that such supplements contain polyphenols, for example quercetin, pycnogenol and resveratrol. Coffee and tea contain polyphenols. Almost all frozen foods will contain soy and/or natural flavors. Polyphenols in foods are not a difficulty. Only polyphenol extracts are a difficulty.
This is starting to sound about as bad as ‘electromagnetic hypersensitivity’ in terms of being able to escape the difficulty. Cases of ‘electromagnetic hypersensitivity’ could in fact be adverse reactions to polyphenol extracts and concentrated polyphenols.
Adverse reactions to polyphenols are not immune responses. The difficulty with polyphenols is that polyphenols bind to iron. Polyphenols binding to iron in the gut could lead to inactivation of aconitase 1 in the gut which could have systematic effects.