So many of us drag ourselves around, feeling tired, irritable, bloated, having brain fog, skin rashes and more. We don’t consider these things to be worthy of a visit to the doctor, so we just live with it.
The symptoms are food sensitivities (as opposed to food allergies.) The main difference is that if it’s a food sensitivity, the particular food may take one to four days to develop a non-life-threatening reaction. A food allergy is likely to cause anaphylactic shock and must be treated immediately with an Epi-pen or by Emergency Room physicians.
As more foods have been exposed to pesticides or are genetically modified, our chances of developing food sensitivities and allergies have increased. Research has shown exponential growth in the number of people whose immune systems now see food as dangerous. In the last few decades, for instance, peanut allergies have risen by over 300% and celiac disease has risen by over 500%.
The foods that are most likely to give us problems are dairy, gluten, sugar, soy, eggs and nuts. That doesn’t mean if you cut out those foods you are safe. Once the lining of the intestine has been perforated by bacteria, genetically modified foods, antibiotics or illness, it opens the door to leakage of food molecules into the bloodstream. Whatever food happens to get through becomes a food sensitivity.
The quickest way to determine which foods you are sensitive to is through a blood test and analysis. We follow that up with a gut-healing protocol. A slower, but fairly effective method is a food elimination diet, in which each suspected food is removed from the diet and then brought back in one by one to see whether there is a reaction.
The increasing numbers of people affected has had its impact. You have probably noticed that restaurants are waking up to the increase in food sensitivities and allergies. Most menus today encourage diners to let the wait staff know if you have a food allergy. Your best bet there is to make dining out an occasion, not an everyday event. You’ll have a much better chance of controlling what food goes in and feel better afterward.