Allergies are caused by the immune system, where an abnormal response is triggered by certain foods. The majority of allergic reactions are from peanuts, treenuts, milk, eggs, fish, shellfish, wheat and soy. Symptoms can involve the skin, mouth, eyes, lungs and gastrointestinal tract. Diagnosis depends on how quickly the symptoms developed (acute or delayed). For example, an allergic reaction to peanuts will tend to create a rapid response and can be life-threatening, whilst the response to a milk allergy will take longer and symptoms are less severe.
Intolerance results from difficulty in digesting certain foods. The most common are intolerance to gluten, lactose and tyramine. People can also be intolerant to preservatives (sulfites), flavor enhancers (monosodium glutamate – MSG), colorings (nitrates & nitrites). Food intolerance can take longer to diagnose; for example, tyramine is found in an array of foods, ranging from aged cheeses and cured meats to citrus fruits and avocado.
Overtime, food intolerance can cause ‘leaky gut’, which is a condition that causes a high level of toxicity in the body. Tiny holes along the intestinal tract are caused by the inflammation from food intolerance, allowing undigested food particles to ‘leak’ from the intestine and enter the bloodstream. The result is low immunity and fatigue.
After food elimination, you will need appropriate substitutions and guidance on successfully avoiding the food allergen(s). Dietary changes may help prevent nutrient deficiencies. A combination of removing and implementing certain foods will help establish the best ‘anti-intolerant’ diet that is personalized to your needs.