A food sensitivity, or intolerance, is an exaggerated physiologic response to a substance contained in certain foods you eat. Many times the culprit substance is a glycoprotein, but you could also be sensitive to certain food additives. A food sensitivity is slightly different from a food allergy. With an allergy there's an actual immunologic response when the intolerable substance is ingested. Antibodies and histamines are released into the system to attack the benign "invader," resulting in an allergic reaction. With food sensitivities the response is either metabolic or idiosyncratic.
Common Food Sensitivities
Celiac Disease, which is an intolerance to gluten (a naturally occurring protein found in wheat, barley, rye and oats), effects 1 in every 113 Americans. Ninety-five percent of celiac suffers either go undiagnosed or are misdiagnosed with other disorders.
Lactose Intolerance, not to be confused with a milk allergy, affects up to three quarters of the world's population. It is characterized by the inability to digest the sugary substance found in dairy products known as lactose.
Yeast sensitivity, also known as candida, affects up to 35 percent of the world's population. It's indicated by a history of yeast infections. Any substance that weakens the immune system can set off a yeast infection. Unlike other food intolerances, yeast sensitivities are generally temporary.
Symptoms
Food sensitivities symptoms are wide ranging and may include one ore any combination of: bloating, itching, flatulence, headaches, nausea, constipation, diarrhea, fatigue, lethargy, muscle or joint aches, irritability, skin problems such as rashes, hives or eczema, mouth ulcers, inexplicable weight gain or loss, infertility problems and malabsorption problems which can cause malnourishment disorders such as anemia.
Diagnosis
Most food intolerances and allergies are identified using a method known as an elimination diet. It's a process that involves eliminating certain foods from your diet and monitoring yourself to see if your symptoms subside. Then you systematically reintroduce these foods back into your diet, observing your body's response in order to pinpoint which foods you may be sensitive or allergic to.
Elimination
Before beginning an elimination diet, you should consult with your doctor first.
To begin the process, make a written note of the symptoms you are experiencing before you begin eliminating foods from your diet. Then over the course of the next seven to 30 days (or until symptoms subside) abstain from eating any food that contains wheat, barley, rye, oats, dairy, eggs, nuts, soy, corn or food preservatives or additives. This will mean abstaining from take out or fast foods, as well as most processed foods. You're going to have to read nutritional labels very carefully to ensure that they do not contain any of these banned ingredients. Keep a food diary of what you do eat. This may include fresh vegetables, fruits other than citrus, rice (and rice products such as rice milk), meats (with the exception of hot dogs and luncheon meat), and so on. Once symptoms have subsided, you begin the reintroduction phase of the diet which involves bringing the eliminated foods back into your diet to test your body's reaction to them. You do not do this all at once, however, but one per day at a time. No. 2 eliminated foods should be reintroduced back into your diet at the same time. For example, on day 1 of reintroduction you might bring wheat back into your diet. In your diary record any symptoms you may experience. On day 2 you once again eliminate wheat from your diet and reintroduce dairy.
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