England Chiropractic Clinic

 

Are you ready to be a food detective?

By: Sara Tiner

March 2009

Note:  This article is re-printed from the SP News, a monthly publication from Standard Process.  It was so good I wanted to share it here.  - Dr. Wyly

While we eat food to fuel our body, in some people it can have unintended consequences.

 In a perfect world, you would eat a yummy meal, feel energized, and go off to play Scrabble (while the dishes are magically washed and put away). In reality, some foods cause our body to react inappropriately and we can feel the reaction on our skin, in our gut, or in our respiratory tract.

 Obviously, people who have food sensitivities want to avoid anything that causes these problems. Certain foods, like nuts, shellfish, milk, and eggs are well-known for causing these hiccups in our immune system and gastrointestinal tract. But truly, any food can be an allergen because we each have our own individual body chemistry and sensitivities. In western countries, research suggests that 3 to 4 percent of adults have an allergic response to food. And other things, like food additives or preservatives, can also cause problems in sensitive people.

 Food allergies, intolerances, and sensitivities are extremely difficult to nail down in some cases. To tease out the consequences of one food when we consume so many requires patience and dedication from patients and their health care professionals. The general recommendation is to avoid or limit whatever causes the problem.

 But there are other options on the horizon. As we begin to understand the basis for many of these issues, new opportunities for nutritional support will present themselves. And medical science is examining the use of Chinese herbal medicine, inoculation with a “vaccine” containing a modified portion of the allergen, or “oral immunotherapy” – a process that involves patients taking a gradually higher dose of the allergen until they are desensitized or can tolerate the allergen.

 But step one is figuring out how food makes you feel. So get out your magnifying glass-you’re now a food detective.

 

Allergic Reactions	The body’s immune system is triggered by a food component (usually a protein). When it’s consumed, the protein triggers the immune system and the body responds by mounting an immune response. This results in the release of histamine and other chemicals into the bloodstream. These chemicals then cause the symptoms of food allergy.
Food Intolerance	The digestive system’s response to the part of a food that it can’t process, or that causes irritation. This is usually from a biological cause, as in lactose intolerance where the body lacks the enzymes needed to process lactose. The body’s response to food intolerance is usually based on portion: a small amount provokes a small reaction; a large portion provokes a larger reaction. The time frame for problems is longer, too. The body’s reaction can take place immediately, or over a few days.
Food Sensitivity	Usually due to a food additive that’s poorly absorbed by the gut. Monosodium glutamate (MSG), sulfites, FD&C Yellow #5, aspartame, and caffeine have all induced symptoms in people who are sensitive to these additives.