Many of us live with a constant runny nose or a nagging tickle in the back of our throats. Our tummies never feel quite up to par and we assume this is just the way our bodies work. We carry an arsenal of Kleenex wherever we go and think nothing of sneezing or itching after every meal. If this sounds like you or someone you care for, food allergies may be the culprit. An allergy develops when our body mistakenly identifies a food as harmful. The immune system misidentifies the ‘invader’ and launches an army of white blood cells (antibodies) to fend off the enemy. This allergic misfire then releases histamines into the bloodstream, producing a variety of unwelcome symptoms including nasal congestion, coughing, skin rashes, headaches, digestive problems, breathing difficulty and even anaphylactic shock. It is estimated that approximately 4% of adults suffer from food allergies and 6 to 8% of children have some form of food sensitivity. While these percentages are relatively low, those individuals who have immune reactions to the food they eat may feel chronically unhealthy until they are able to determine the source of their problems.
Common Allergens The substances that trigger allergic responses are called allergens. The most common food allergens are the proteins found in milk and milk products, eggs, peanuts, tree nuts (such as walnuts, cashews, almonds), wheat, soy, and shellfish. Since many of these foods are often combined, it can be hard to determine the true source of an allergy. While peanuts and shellfish tend to ignite extreme reactions such as breathing difficulties, throat swelling and hives, other food allergens may produce milder more subtle symptoms like sneezing or coughing. Food Allergy versus Food Intolerance Initially, many people who have negative reactions to food assume that they are allergic to that substance, when in fact, they may have what is known as an intolerance. An intolerance is characterized by an inability to digest a protein or a sugar contained within a food, due to a missing digestive enzyme in the body and does not involve the immune system. One of the most common intolerances is to lactose, the sugar contained in milk products. Lactose intolerant individuals often experience flatulence, bloating and diarrhea which may be alleviated by taking a lactase enzyme tablet shortly before ingesting milk products.
A rare but serious intolerance occurs when an individual is unable to digest the protein in gluten. Gluten is contained in many of the common foods we eat every day such as bread, crackers, pasta, cereals, baked goods and anything containing wheat, rye or barley. Small amounts of gluten are also found in many other products including sauces, gravies and processed foods. Individuals who suffer from gluten intolerance (Celiac Disease), may suffer from extreme digestive disturbances and vitamin deficiencies and require a highly specialized diet. Identifying Food Allergies The most likely offenders are the foods we eat regularly. If you feel that a certain food may be suspect, try eliminating that food for 14 days and closely monitor any decrease in symptoms. After the elimination period, gradually add a small quantity back into your diet. If you experience a recurrence of symptoms, then you have probably identified the source of your problem. You may also try keeping a food diary, noting the contents of every meal and documenting how your body reacts. While this can be a bit labor intensive, patterns may emerge that can help identify more elusive offenders. If you suffer from multiple food allergies, it can be very difficult to isolate one response from another. In this case, allergy testing may be necessary. Your doctor can perform a simple skin test by placing a drop of the suspected food along the forearm, then pricking the area with a needle to allow some of the substance to penetrate the surface. A positive reaction is characterized by a welt or raised bump. Another form of testing sends a small sample of blood to a laboratory to determine if the immune system has created antibodies to suspected foods. The blood test is considered the preferred method when testing children or individuals suffering from skin ailments, since it spares them from the discomfort of multiple needle pricks.
Food Additives May be the Culprit If allergy symptoms flare when dining out or ingesting highly processed foods, additives may be the underlying cause. There are hundreds of substances added to our food to enhance preservation, color and flavor. Some of the most common offenders include MSG (monosodium glutamate) for flavor and sulfites and nitrates for preservation. If food additives are suspect, the most reliable ways to confirm this is by eliminating fast foods, preparing natural meals at home and reading packaged food labels carefully. Living with Allergies Once you’ve identified a food allergy, take heart, not all is lost. While, it is true that foods (or chemicals) that you react strongly to must be completely eliminated from your diet, others may be eaten occasionally. You may also try eliminating a food for a period of 6 months to 1 year, then slowly adding small amounts back in to see if your sensitivity to that food has declined. A clinical nutritionist can help plan a delicious, allergy free diet and offer valuable suggestions for good substitutions. Health food stores and, even neighborhood groceries, line their shelves with popular food items free of soy, wheat, dairy and other common allergens. Allergy sufferers need not give up the foods they love; there are plenty of delicious alternatives to cow’s milk, pizza crust and even ice cream. To help strengthen your immune system and reduce inflammation caused by histamine reactions, you may want to include a daily regimen of 500-1000 mg of vitamin C, 1-2 fish oil capsules and a good multiple vitamin containing A, E and B complex. Help protect your gastrointestinal tract with a probiotic tablet containing both acidophilus and lactobacillus (1-5 billion units).
Lastly, learn to plan ahead when shopping for groceries or preparing meals, so you are not tempted to choose the foods that make you sick. Involve the people you care about and inform them of your limitations. With some time, patience and a bit of self-discipline, your body will be healthier and your diet more versatile and nutritious than you ever imagined.
Author Resource:
Read more at my site, Food Testing . I also run these other related sites: Baby Music and Baby Dancing .
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