When we think of food allergies, we often picture a person in extreme distress, gasping for air, mottled with red, blotchy hives. Peanuts are often the culprit. Most of us don’t have these severe reactions, but many of us are sensitive to different types of foods and may not recognize the symptoms. Long-term exposure to food sensitivities cause constant and persistent stress on the immune system, which may lead to chronic, auto-immune, or degenerative diseases.

Unlike food allergies, which occur immediately after ingesting a specific food, food sensitivities may occur 2-4 days after eating the food in question. Eating small amounts of the food may cause no reaction, while eating the food in large quantities or many days in a row may cause symptoms. Symptoms of food sensitivities include, but are not limited to:

• Nasal congestion and puffy eyes
• Gas, bloating, constipation, diarrhea
• Frequent colds
• Fogginess, forgetfulness, fatigue
• Headaches, migraines
• Arthritis, joint pain

There are many hypotheses for the cause of food sensitivities and the increased prevalence within recent years:

• Depressed immune system (infants not breast fed until 6 months of age)
• Poor digestion (70% of immune-associated tissue is located in the gut)
• Introducing solid foods at too young an age
• Antibacterial environments (think of colds as exercise for our immune systems and of the age-old adage: use it or lose it.)
• Genetically modified foods (genes of common allergens are inserted into benign foods for pest-resistance, increased shelf-life of produce, etc.)

Common food sensitivities include:

• Coffee (caffeine)
• Wheat
• Milk and eggs
• Peanuts and cashews
• Nightshade vegetables (tomatoes, peppers, eggplant, potatoes)
• Soy
• Shellfish
• Citrus fruits (not lemons or limes)
• Corn
• Any food that is genetically modified

What can you do to limit exposure to food sensitivities?

• Get tested - traditional skin pricking (RAST) tests for immediate, anaphylactic reactions. Blood work will test for delayed-onset hypersensitivity reactions.
• Ensure you are eating a varied and rotating diet. You are more likely to develop sensitivities to foods you are eating on a daily basis.
• Keep a food diary and eliminate foods that cause symptoms.
• Read food labels – foods that cause sensitivities are often used as preservatives and fillers.
• Eat organic – genetically modified foods are not yet labeled in Canada.
• Supplement with probiotics to increase good gut flora and enhance immune system functioning.
• Keep the digestive system operating smoothly and cleanly. Eat lots of fibre (such as ground flax seeds), drink plenty of water, and exercise regularly.
• Take time out of your day to eat. Get away from your desk; do not watch TV or eat on the go. Relaxation is required for optimal digestion.