FOOD, FACTS and FADS

Exploring the sense and nonsense of food and health

The Complexities of Food Sensitivities

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Most people when confronted with a negative reaction to certain foods simply say “I’m allergic to” (fill in the blank). Self-diagnoses and treatments are common and result in the development of unnecessary restrictive diets and disordered eating.

The following article aptly attempts to wade through  the confusion and complexities of food allergies, intolerances or sensitivities in order to increase some understanding of what to do about these poorly defined and understood afflictions. Even many physicians fail to differentiate the confusion surrounding the problems.  We now have food labels that support a long list of “NO’s) – gluten, wheat, lactose, soy, nuts, high fructose corn syrup, antibiotics, hormones, preservatives, etc. etc.  No wonder people are challenged even when going to the supermarket.

Food allergies can be life-threatening, so it is important to identify which food(s) are the culprits. Keeping a food and symptom diary or beginning an elimination diet with oral challenges should not be attempted without professional help like your physician, physician assistant, or registered dietitan/nutritionist (RDN) who specializes in food intolerances.

The article is a long read, but if you think you may have any food sensitivity, it may be worth the time spent before any self diagnosis or treatment is undertaken. Search this blogsite for information on food alleriges, intolerances, FODMAPs and gluten or wheat intolerance disorders.

CLICK HERE.

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