A doc weighs in
all the time: Clients come to me suspecting that they “can’t” eat something, often wheat or dairy, but contrary to what they think, there is no diagnosable offender. So if you suspect that food is making you feel bad, how do you figure out if it’s an allergy or if there’s something else going on?
The quick-developing skin rash, mouth swelling, or breathing trouble triggered by an allergy are severe immune reactions that are easy to diagnose through a blood or skin test. This is the life-threatening, EpiPen-carrying category of food intolerance. There are more than 170 foods that cause allergic response, the most common offenders being shellfish, milk, peanut, tree nut, finned fish, egg, wheat, soy, and sesame., on the other hand, is not so much life-threatening as troublesome.
If they complain of unexplained pain, fatigue, bloating, or stomach cramping, I comb through their medical history and lifestyle routines. Does autoimmune disease run in the family? Does the client have a recent history of prolonged antibiotic use? Do they have a high stress job or Type A personality? Answering yes to one or more of these questions can put people at risk for symptomatic digestive problems that can appear like a food intolerance.
If I can’t identify a clear food intolerance, I’ll have them cut out the most common dietary offenders: processed convenience foods, added sugar, flours, fried food, excessive meat, sodas, unfermented dairy, artificial additives and flavorings, and preservatives. Thirty days of this no-processed, plant-based approach allows most people enough time to heal dietary inflammation without too much suffering.
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