Food Sensitivities

Food sensitivities include many different types insensitivity stiffened which may arise from a wide variety of reasons making it complex, oftentimes confusing and not easily defined as a area of study. Diagnosis can also be difficult because symptoms may be delayed for up to two days after a food has been consumed. In general, food sensitivities of the resultant toxic responses to food and are divided into two categories and posts:

 

1-      Allergic Responses (food allergies)

2-      food Intolerances

 

Food Allergies Involve the Immune System

 

Food allergies are defined as toxic chemical reactions to food or food additives that involve the immune system. The immune system is a complex system whose cells and molecules were found throughout your body protected from potentially harmful foreign locking the immune system is made up of 18 different types of cells, which each having their own specific function, work together to protect the body from foreign invaders.

A surveillance team of cells determines whether newly introduced molecules pose a threat to your system. New molecules are constantly being introduced into the intestinal tract by the thing that we. An allergic reaction occurs when your body a dental floss and molecules is potentially harmful toxic, these molecules are called antigens. The surveillance cells bind to the antigens activating the immune cells to release histamine and other chemicals which then signal the scavenger cells to come to the site and destroy them. Allergic reactions involving excessive histamine release can cause anaphylactic reactions which are responsible for 29,000 people in the United States ending up in the emergency room each year.

 

Symptoms of Food Allergies

 

The most common symptom of food allergies include vomiting, diarrhea, bloating students, eczema, Heinz, skin rashes, wheezing and runny nose. Symptoms can vary depending upon the number of variables including age, the type of antigen, and the amount of food consumed. It may be difficult to associate the symptoms of an allergic reaction to a particular food because the response time can be highly variable. For example, an allergic reaction to eating fish can occur within minutes after consumption where the symptoms of allergic reaction to count milk may be delayed for 24 to 48 hours after consumption. Immediate extremely noticeable with reaction such as science, rashes asthma or gastrointestinal symptoms. Can also be low grade and last for several days. Milk allergies can be difficult to diagnose because It may depend upon how it was produced and the portion of the milk in which you are allergic to. Delayed reactions to foods are difficult to identify without eliminating the foods from your diet for at least several weeks and slowly reintroducing it while taking any note of the physical, emotional or mental changes as it is being reintroduced.

 

Foods That Cause Allergic Reactions

 

  • Cows Milk
  • Chicken Eggs
  • Peanuts
  • Soy Foods
  • Wheat
  • Fish
  • Crustacean Shellfish (such as shrimp, prawns, lobster and crab)
  • Tree Nuts (such as almonds, cashews, walnuts, pecans, pistachios, Brazil nuts, hazelnuts and chestnuts)

 

Food Intolerance Does Not Involve the Immune System

the majority of toxic responses to food is a result of food intolerance rather than food allergy. A food intolerance response is defined as any reproducible toxic response to food that does not involve the immune system. A food can contain the molecule that your body has difficulty breaking down or digesting causing intolerance response as that molecule is allowed to continue down your intestinal tract. Lactose intolerance is example of this type of toxic food response. Food additives such as sulfites which are added to processed foods to extend their shelf life can be the cause of food intolerances. There are many types of food intolerances. The most common are:

  • Lactose
  • Thyrosine
  • Preservatives and Additives
  • Gluten

 

Food intolerances have been implicated in many health related issues. Dr. Paul has extensive training in identifying and managing food intolerances.

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