Nutrition: Reconnect with Food

Are you having a difficult time shedding those last ten pounds? Have you tried every diet with no avail…even after following it to the letter? Do you ever wake up with swollen joints, headache, brain fog, gastric distress or overwhelming fatigue?

Medical Research has shown that food, and food additives, can be involved in a wide array of painful symptoms and chronic health problems, along with ideal weight attainment and maintenance.

A look at food sensitivities

Food sensitivities are a common cause of many chronic conditions and affect approximately 15-20% of the population. Symptoms provoked by food sensitivities occur when your immune system begins perceiving foods in the same way it perceives bacteria and viruses. There are many reasons why the body reacts in such a way, but this “mistaken identity” causes the immune system to release chemicals called “mediators” such as histamine, cytokines, and prostaglandins. The release of these mediators starts the inflammatory processes which result in painful symptoms.

Why do food sensitivities make it difficult to lose weight? The inflammatory processes cause your cells to retain water along with slowing your metabolism. Other chronic conditions resulting from food sensitivities may include:

• Depression

• Heartburn

• Muscle weakness and fatigue

• ADHD

• Insomnia

• Brain fog

How are food sensitivities different than food allergies?

Although food allergies can affect the gastrointestinal system just like food sensitivities, food allergies generally affect skin and the respiratory tract. Some individuals are born with food allergies and eventually outgrow them, while others develop food allergies over time. In some cases, when you are exposed to certain foods over and over again, your body eventually rejects these foods and you can develop an allergic reaction. In addition, a weak immune system can be the cause of many food allergies or intolerances. Common allergens include wheat, milk, corn, soy, yeast and mold, as these are foods that are commonly used in our food supply. It is important to strengthen the immune system through proper diet, exercise and stress management in order to avoid reactions to common foods.

Wheat –An allergy or intolerance to wheat can develop when you eat the same types of foods day in and day out. In this country, we overuse wheat, which is commonly found in breads, cereals and pastas. We ignore all the other grains, such as quinoa, barley, spelt, millet, amaranth and kamut that are rich in B-vitamins, protein, fiber and trace minerals.

Milk – Many children are born with a milk-protein allergy, which can cause severe intestinal problems. If left untreated, permanent damage to the intestinal lining as well as lactose intolerance can occur.

If a soy allergy is not a concern, try soy milk, soy cheese (including soy cream cheese), soy sour cream and soy yogurt. If a soy allergy is a concern, rice milks, cheeses, desserts and other rice products are available. Major grocery store chains are now carrying soy and rice products.

Corn and Soy – Have you taken a quick tour of your grocery store or food pantry? Many processed foods contain corn or soy-based additives such as high fructose corn syrup and hydrolyzed vegetable protein, respectively. Read your labels carefully or start shopping at a natural foods/organic market.

Yeast and Mold – Leavened breads and cake mixes contain yeast. Mushrooms, vinegar and vinegar-containing condiments, soured dairy products, alcohol, and aged foods contain yeast-like substances as well as mold. You may think of mold as being an environmental problem only. However, mold-containing foods also include dried fruits, cheeses, and pickled foods.

People who are allergic to yeast and molds often develop chronic sinus infections and tend to be treated with antibiotics. The overuse of antibiotics can cause an even greater weakening of the immune system along with build up of yeast growth and chemical sensitivity, commonly known as Candida Albicans generally found in chronic fatigue syndrome. In addition, recent studies have shown that individuals who have a mold allergy or sensitivity and are repeatedly exposed to offensive foods/ environmental conditions have a tendency to suffer from depression.

Testing for Food Allergies and Food Sensitivities

Food allergies may be tested by serum radioallergosorbent testing (RAST), where a blood sample is placed on an absorbent disc that contains specific food proteins. Immunoglobulin level determination, allergy serum injections or scratch testing also assesses food allergies and their extent.

Mediator Release Test© (MRT©) is used to assess food sensitivities in order to isolate safe foods for individuals. Although MRT eliminates the guesswork to give you definitive answers, it can be expensive and many health plans do not cover this test. Once this test is performed, an eating plan can be developed and tailored to the needs of the individual.

Often, an individual’s innate wisdom can determine his or her food sensitivities upon working with a specialized registered dietitian. A registered dietitian, trained in food allergy and food sensitivity management, can help an individual hone in on offending foods, develop a proper elimination and rotation plan, and help the individual feel better once and for all.