Food Allergies & Intolerances
Reactions to Reintroduced Foods: Food Allergies, Intolerances, and Sensitivities
As you begin reintroducing foods, it's crucial to understand the different reactions that can occur. By observing and identifying these reactions, you can make informed decisions about optimizing your health. Let's explore the three common types of reactions:
1. Food Allergies:Food allergies are the most evident and potentially dangerous type of food reaction. Symptoms can manifest rapidly, ranging from minutes to hours after consuming the food. These symptoms may include anaphylactic reactions (severe allergic reactions) or milder manifestations such as congestion, hives, itching, headache, pain, mood changes, or swelling.
Cause: The body produces an allergy antibody called IgE in response to the specific food. Upon subsequent exposure to the food, the IgE antibodies recognize it and trigger an acute allergic reaction.
Treatment: The most effective approach is to avoid the allergenic food completely. Techniques like injectable allergy desensitization can help reduce the body's reaction. Another alternative treatment called NAET (Nambudripad's Allergy Elimination Technique) has shown success for many individuals. However, if the allergic reaction is life-threatening (anaphylaxis), it is strongly advised to completely avoid the food and consult with a conventional medicine Allergist/Immunologist.
2. Food Intolerances:Food intolerances occur when the body is unable to break down certain foods. This can be due to insufficient stomach acid or specific digestive enzymes necessary for proper digestion. For example, lectins found in soy and grains can be challenging to break down and may cause gut irritation and inflammation. Dairy intolerance is another common example, as many adults lack sufficient lactase enzyme to digest lactose, resulting in symptoms such as abdominal discomfort, gas, bloating, and diarrhea. Other intolerance symptoms include constipation, cramping, nausea, vomiting, and pain.
Cause: Insufficient levels of digestive enzymes or stomach acid required to break down the food.
Treatment: As the gut heals, the cells responsible for producing stomach acid and digestive enzymes may increase their production, leading to the resolution of intolerances. In the meantime, or if the intolerances persist, supplementing with hydrochloric acid (HCl), digestive enzymes, or, in the case of fat intolerance, bile salts or bitters can be beneficial.
3. Food Sensitivities:Food sensitivities refer to adverse reactions that are not classified as true allergies or intolerances. These reactions are often delayed and may manifest as subtle symptoms, making them challenging to identify. Common symptoms include fatigue, brain fog, joint pain, skin issues, and digestive disturbances.
Cause: Food sensitivities involve complex immune system responses, such as IgG antibodies or immune system activation, that can occur several hours to days after consuming the triggering food.
Treatment: Identifying food sensitivities typically requires an elimination and reintroduction diet or specialized testing. Once identified, avoiding or reducing consumption of the trigger foods is recommended.
Remember, understanding these reactions and their causes is vital for maintaining optimal health. Pay attention to your body's responses as you reintroduce foods and seek guidance from a healthcare professional or functional medicine practitioner for a comprehensive evaluation and personalized advice.
Knowing your food allergies, sensitivities and intolerances is key not only to feeling good but also to a gut and body that is free of inflammation and its accompanying symptoms.