By Irene Hayton

Any particular food can become a problem when the digestive system is not functioning properly. While there are certain foods that often show up as problems—such as wheat, dairy, eggs, soy, etc—anything can show up.

At the Northshore Naturopathic Clinic we test for food sensitivities, not food allergies. In the case of allergies, the body produces the antibody immunoglobulin E (IgE). This results in the release of histamine, a chemical substance that causes an inflammation-like process with redness and swelling of the mucous membranes. The common medical test for allergies is the one in which the skin is scratched with certain allergens to test for an IgE response. Allergies typically cause symptoms very rapidly upon contact with the allergen. Complaints may vary and can include a runny nose, watery eyes, sinusitis, itching of the skin, eczema, and shortness of breath. Severe allergic responses can result in anaphylactic shock and require medical assistance.

Allergies represent only one type of reaction the body can have against specific foods. There are other types that can be put together under the general category of food sensitivities. Sensitivities also involve an immune response in which the body produces antibody immunoglobulins, typically IgG, which occurs more slowly than IgE. Because it often takes much longer for symptoms to arise, it’s sometimes difficult to identify the offending food or the person is unaware of the link between the symptoms and what he or she has eaten.

There are a wide variety of symptoms that may be associated with food sensitivities, such as:

  • Digestive complaints: abdominal pain, gas, bloating, constipation, diarrhea
  • Nasal congestion, sneezing, runny nose
  • Joint and muscle pain for no apparent reason
  • Headaches and migraines
  • Skin problems: itching, rashes, hives, eczema
  • Anxiety, depression, moodiness, irritability
  • Sleep problems
  • Fatigue, fogginess
  • Severe cravings for the food to which you are sensitive.

As you can see, food sensitivities put stress on the body. Patients are advised to minimize exposure to these items until improvement in symptoms is experienced. This typically takes 6 to 8 weeks, or until they have finished taking a yeast killer.

As the liver and digestive system improve by following the Eating Alive Program, the foods to which a person tests sensitive will often become less of a problem. Most people can eventually add these items back into their diet, in moderation of course. It’s a good idea to avoid eating the same foods day after day and to have a varied diet, in order to reduce the risk of developing sensitivity to a particular food.