After 14 years clinic work, I have seen food sensitivities and food allergies on the rise. Not only in the US but many modern agricultural nations are also reporting an increase in this phenomenon. In the last century, modern agricultural practices have relied heavily on pesticides, hybridized, genetically modified seed, and the newest processing of seed, nanotechnology, to develop more weather and pest resistant crops with the hope to feed a growing population here and abroad. Government regulation favors these agricultural advances over medical and scientific research that show alarming data of causative health maladies from excessive chemicals in the environment as well as seed alteration that human immune systems cannot process as food. Instead of recognizing these new ‘advanced’ foods as nutrients, the immune system sees them as ‘non food’ and triggers an immune system response that renders the food particle inert. Labeled by the immune system as a food allergen or food sensitivity, continued exposure to these foods sets up a chronic immediate or delayed inflammatory response which over time shows up as a myriad of symptoms depending on the person and their amount of exposure.
UNDERSTANDING FOOD SENSITIVITY
What are Allergies and Sensitivities?
Allergies and sensitivities happen when our immune system become overly reactive to something in our environment. Once stimulated, our immune system initiates a series of reactions within, giving rise to an array of symptoms.Common foods like diary, egg, gluten, soy and nuts as well as inhalants like pollens, animal dander and dust mites are the most common allergens and sensitivities.
Who has Allergies?
More than half (54.6%) of all U.S. citizens test positive for at least one allergen. Food allergies affect approximately 6% of young children and nearly 4% of adults in the U.S. (2)
Who has Sensitivities
45% of the population are estimated to be suffering from delayed food reactions. (1)
The Relationship between Food Sensitivities and Health
Yet many food sensitivities are either neglected or untreated. They manifest as common chronic symptoms that often do not respond to conventional therapies.Hidden food reactions burden our immune system, overload defense systems and reduce repair capacity. This leaves our body more prone to chronic infections and potentially susceptible to chronic, autoimmune and more complex health conditions.
(1) Allergy UK
(2) American Academy of Allergy, Asthma and Immunology
Types of Food Reactions and their Mediators
|IMMEDIATE ONSET REACTIONS [ALLERGY]||DELAYED ONSET REACTIONS [SENSITIVITIES]|
|MEDIATORS||IgE antibodies||IgE antibodies|
|Within minutes||Take hours or days to show up|
Short reaction time and dramatic symptoms
- easy to trace the culprits
Long-lasting and subtle symptoms
- hard to trace the offending foods
Symptoms associated with Food Allergies and Sensitivities
|SKIN||Eczema, Skin Rashes, Urticaria, Dry skin, Psoriasis, Herpetiformis, Hair Follicle Inflammation|
|DIGESTIVE||Indigestion, Fas & Bloating, Diarrhea, Mouth Sores, Constipation, Cramping Pain, Hiccup, Vomiting, Gastroxia|
|COGNITIVE & PSYCHOLOGIC||Anxiety, Learning Disabilities, Hyperactivity, Autism, Depression, Food cravings, Poor Concentration|
|MUSCLES & JOINTS|
Joint Pain, Arthritis, Rheumatoid Arthritis, Muscle Aches
|EARS & EYES|
Auditory Vertigo, Ear Effusion, Tinnitus, Itchy Eyes
Hypertension, Migraines, Hypotension
Chronic Fatigue, Giddiness, Head Sweeling, Insomnia, Abnormal Blood Sugar Level, Weight Fluctuation, Water Retention, Obesity, Overweight