A Little Bit About Food Sensitivities
There are many reasons why people become sensitive to certain foods. Some reasons are understood and acknowledged, and some are not.
We know what’s going on in the body when we develop classic allergies to wheat, dairy and the seven other major food allergens–sesame, peanuts, tree nuts, shellfish, fish, eggs, and soybeans. The immune system overreacts to specific proteins in these foods causing itching, swelling, rashes, and even anaphylaxis.
We also have a pretty good idea how gluten contributes to celiac disease, and the reason for lactose intolerance is fairly clear. And it’s accepted that certain carbohydrates (FODMAPs) may contribute to irritable bowel syndrome (IBS). These are diagnosable and treatable conditions: If you have one of them, please follow your medical practitioner’s advice.
But many people we know who avoid gluten or dairy do not do so because of one of these diagnoses. They feel better when they avoid these foods; perhaps experiencing less bloating, better digestion and elimination, or fewer aches and pains. Their doctors don’t understand what’s going on, but hopefully encourage their patients to listen to and believe their own bodies.
There’s much about food sensitivities that we don’t yet understand. But if you’d like detailed information on what is known–and it’s a lot– about a wide range of sensitivities and intolerances, you may find The Health Professionals Guide to Food Allergies and Intolerances by J. V. Joneja to be helpful.
People can be sensitive to many other foods in addition to dairy and wheat. An elimination diet is the best way to figure this out, but it is not easy to do correctly, and may be a waste of time if you try to do it by yourself. If you want to try an elimination diet, enlist the help of a registered dietitian or other nutritionist who has experience with this approach.
Campos, M. (2020, January 30). Food allergy, intolerance, or sensitivity: What’s the difference, and why does it matter? Harvard Health Blog. https://www.health.harvard.edu/blog/food-allergy-intolerance-or-sensitivity-whats-the-difference-and-why-does-it-matter-2020013018736