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Food Allergies, Intolerances, and Sensitivities
Today, negative reactions to food are endemic. A simple food, like wheat or a peanut, is not a toxin in and of itself. However if you’re not fully absorbing wheat and continue eating it, this can lead to an autoimmune disease which has life long repercussions. You don’t want to go there; and you don’t have to.
Yes, it is frustrating when a favorite food makes you feel bad. And, to complicate matters, sensitivities can seem sporadic, especially in their early stages. For example, when rested and relaxed you might be able to enjoy a peanut butter and jelly sandwich with no adverse side effects. However, when you’re over your body’s stress threshold, then that same food may cause bloating, a headache, a gut ache or another symptom.
Here you’ll find the differences between a food allergy, intolerance and sensitivity, as well as their primary symptoms. But remember, your symptoms are just complainers. If you discern what your symptoms are saying, you’ll hear your own true voice imploring you to stop eating what’s hurting you.
Food Allergy An allergy is when your immune system forms IgE antibodies in reaction to a food (or to an environmental irritant like pollen). This triggers a histamine release causing symptoms that vary from mild to life threatening, such as anaphylaxis. Common allergy symptoms may include: swelling (of the lips, eyes, ears, face, tongue or throat); skin irritations (hives, rashes, flushing or burning sensations); abdominal or ear pain; bloating; vomiting; or diarrhea.
Food Intolerance If you have an immune response other than an IgE reaction (but typically IgG, IgA, or IgM antibodies) to a food or ingredient it’s a food sensitivity. The symptoms may be immediate or up to twenty-four hours later and are typically exacerbated by stress and environmental toxins. Symptoms for food intolerances include: Weight issues, abnormal tiredness, sinusitis, asthma, diabetes, pain (recurrent headaches, migraine, abdominal pain, heartburn, gallbladder pain, neuralgia, gastric ulcer, chest constriction, angina, hypertension); nervous system issues (epilepsy, dizziness, emotional instability); gastrointestinal: (constipation, colitis, irritable bowel syndrome, diarrhea, canker sores, colitis, hemorrhoids, gastrointestinal bleeding, bloating, vomiting, gas, nausea); skin issues (hives, eczema).
Food Sensitivity Unlike a food allergy or intolerance, a food sensitivity does not trigger the immune system to produce antibodies. Sensitivities to a food can develop if the gut is inflamed or damaged from dysbiosis. The most common food sensitivities include reactions to: histamine, sulfites, salicylates and the so called FODMAPS foods which are high in fermentable oligosaccharides, disaccharides and monosaccharides,and/or polyols. Histamine intolerance symptoms resemble those of allergies.The most common reaction to sulfites are asthma and breathing difficulties. Numerous gastrointestinal symptoms are triggered with a FODMAP intolerance.
A three-week elimination program enables you to identify foods that may be making you sick. It’s the gold standard test according to allergy specialists. It takes away the guess work and enables you to bypass expensive laboratory allergen tests which are never definitive. By eliminating the problem food(s) from your diet your gut can mend.
If your health is highly compromised from food issues and/or for a comprehensive study, see The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body by Sarah Ballantyne, PhD.
May you be well nourished,
Rebecca Wood
Hi there!
Just a quick question for clarification. Working with you and/or your books sounds great, but I was led to believe by metabolic nutritionists that in order to properly do an elimination diet and then a “real diet” after, that I would need to be in the care of such a nutritionist – because they would have to do blood tests first, in order to properly guide the process. Because everyone is different, I was told, certain people will need to eliminate uncommon triggers (such as citrus or legumes for instance) while other people can do a more basic elimination diet. (I have several auto-immune disorders, including Thyroid).
So does this sound right to you, that the elimination diet and subsequent lifelong diet-diet need be overseen by a metabolic nutritionist for accuracy? Or do you think that it’s not necessary to have a metabolic nutritionist do blood work before an elimination diet?
Thanks so much for your response.
The unique piece I offer is that with a face reading, I can direct you to the elimination plan that will best address your autoimmune issues. Plus, as you then learn to read the signs in your face, you have a way of tracking your progress. It’s a powerful and effective self-help tool for working with, or without, a metabolic nutritionist.
Hello, regarding the 21 day on the elimination diet if I haven’t had eggs in a month, can I introduce them on a test day right away (at the start of the elimination phase), or do I have to wait 21 days?
Thank you.
If you suspect that eggs are an allergen (they are for many people) then avoid them and all other suspect ingredients for 21 days prior to testing. So even if you haven’t eaten eggs in 1 month, if you’ve eaten other allergens then you won’t get a clear reading about the eggs. The 21 days gives you a “clear slate” from which to test foods.
I would like to start the 21-day allergen elimination.
Lovely! You may do it yourself with my eBook, Clean and Free for $9.99. Or order a personal consultation with me that includes 2 appointments plus a copy of Clean and Free. You’ll find details at:https://www.rebeccawood.com/diet-consultation/.