Allergies
An allergy is a intolerance to a particular substance. The term “food allergies” refers to hypersensitivity reactions to certain foods or components of food which lead to the production of specific antibodies, and the release of histamine and other allergic mediators by mast cells. The term “food sensitivities” refers to a reaction to a specific food or food component that is not classified as a true allergic response (no antibody involvement), but which may also lead to symptoms such as diarrhea, gastrointestinal discomfort, pain and gas as well as other systemic symptoms.
Some people have more pronounced symptoms even to simple foods like wheat or milk. Since an allergy is like an addiction, it is often the foods one is most ‘addicted’ to that are suspect.
Impaired digestion is a major cause of food allergies and sensitivities, as the body may identify the undigested food particles as foreign substances. If you suspect that you might have allergies but do not know what they are, it is best to see a nutrition consultant who can assess you for allergies and resolve any underlying digestive imbalances that provoke allergies.
Proper nutrition and avoidance of allergenic foods once identified will greatly reduce or clear up allergic reactions in most cases.
It is also important to determine the overall integrity of the gastrointestinal system to assess whether or not leaking gut syndrome is the contributing factor of allergies.
Follow a general healthy diet, drink plenty of filtered water. Avoid suspect foods, dairy products and the most common allergens. After several months you may be able to reintroduce suspect foods occasionally without having a reaction and eventually you may be able to tolerate your allergens in small amounts.