Food Allergies or Sensitivities?

Food allergy just sensitivity?  This discrepancy is more common than you realize.  Many individuals are sensitive to certain foods and avoid them completely rather than realizing they can enjoy these foods in moderation.

A true food allergy happens when you have an anaphylactic reaction and need to be taken to the hospital since you are in danger of dying.  Initial reactions could be extreme itching or trouble breathing.  If you have true food allergies it is smart to carry an epi pen with you for emergencies.

Food sensitivities or intolerances occur when someone only partially digests a certain food.  Symptoms are very broad and can include fatigue, heartburn, bloating, constipation, diarrhea, etc.

What are some common food sensitivities/intolerances and how can you get around them?

•  Milk and Milk products – many individuals are sensitive to lactose, the sugar present in milk.  Their systems lack the enzyme lactase necessary to digest the lactose.  Hard cheeses can be easily tolerated since they are 90% free of lactose.  Yogurts are also quite low in lactose and are usually tolerated by those with lactose intolerance.  For those who want to enjoy milk they can use Lactaid or the Lactaid equivalent pills or drops to put in their milk to digest the lactose.  These products work well for most people and allow them to enjoy dairy if they desire

• Wheat and Wheat product - you commonly hear in Los Angeles “I’m gluten-free.”  There is an endless amount of “gluten-free” products available and many individuals think they are allergic to gluten.  Those with a true gluten allergy have Celiac disease which is genetically inherited.  If someone with Celiac disease consumes gluten it causes the villi or little hair-like projections that move food through the gut to atrophy.  Only 1 percent of the population has been diagnosed with Celiac Disease.  However, research shows that another 39% of the population may be susceptible to having Celiac or gluten intolerance.  To get an accurate diagnosis one needs a blood test and/or small bowel biopsy to determine if there is atrophy in the gut.

• Vegetables - many people interpret gas formed when eating vegetables a food allergy.  These individuals may be sensitive to fiber or the enzymes present in these foods such as broccoli, Brussels sprouts, cauliflower, etc.  Eating small amounts of these foods are usually well tolerated till your system becomes used to them.

If you feel like you have a true food allergy it may be worth a trip to an allergist who can perform tests.  If you have food sensitivities, you may be able to handle various foods you are sensitive to in small quantities, allowing enjoyment of more foods than you realized.

Can We Compare the American Diet to the European Diet?

One of my readers posed this question for a blog:

“I just got back from Greece and noticed the locals are passionate about their bread, rice pasta and potatoes.  They have been eating these foods for over 5000 years.  Your recommendations are that these foods be minimized.  To be fair, many of the Greeks are obese.  Your recommendations seem to go against that history – please help!”

For years I’ve always wondered why my clients go to Europe and lose weight.  I thought it was due to all the walking and activity one does on a European vacation but over the last several years I changed my mind.

When I go to Europe I am able to eat bread, and more carbs than my body could ever handle at home in the United States.  How can this be?  The food supply in Europe is worlds apart from ours.  Not only do they have fresher food but the food supply has fewer additives, preservatives and processing than the US.  In addition, their animals are fed differently which affects how our bodies accept and process the meats, cheese, eggs, etc.

When genetically modified foods came out in the US, they were in Europe for a short time.  However, when studies showing the dangers of GMO foods were released, Europe did away with GMO’s in ONE week!

Europeans shop for their food on the way home from work, and usually for only one or two days only which is why they have small refrigerators.  Fresh unprocessed food is readily accepted and used by the body – causing less disease, weight issues and health concerns.

So in answer to the question our diet cannot be compared to the European diet. I believe many cases of food intolerances, carbohydrate sensitivity and insulin resistance are not only due to our genetics but our food supply.  If our foods were fresh and less processed my recommendations might be much different.

Next time you travel to Europe think about the food you are served, look at food if you happen to find yourself in the grocery store.  Notice how many fresh open air markets they have to pick up food on your travels.  The US may be advanced in many ways but hopefully food is on the way back to its roots – real, fresh and whole without alterations.