Food Intolerance is Sweeping the Planet
Never before have we seen food intolerance sweeping the mainstream population like we have in the last decade. Even the food industry is now evolving to accommodate this mass movement, in hopes of keeping old clients and enticing new ones from this expanding market of gluten-free, dairy-free, soy-free and everything else in between.
But what exactly is a food intolerance? How do you know if you have one? What is the difference between a food intolerance and an allergy? And why are they on the rise?
These are questions I’ve been asking for many years. I feel it is important to debunk a few assumptions related to food intolerance right away.
Personally, I have never experienced — or known anyone else who has experienced — a food intolerance or allergy which standard medical tests have actually been able to detect. This is super important to understand: if they cannot detect it, that doesn’t necessarily mean you are completely clear! Because food intolerances may be showing up in other ways.
Perhaps you have sore or stiff knuckles or joints, feel bloated, have sluggish digestion, are wondering why your hair is falling out, or you have degrading thoughts and a negative-depressive mentality. Or you could be experiencing severe PMS pains. These symptoms can all result from inflammation in your body. (That is a picture of the old me, of what I looked like before I embarked on the discovery of my Super Life Formula.)
Standard medical testing cannot detect food intolerances based on these symptoms. For these issues to be addressed properly, you must be proactive in your own healthcare and in tune with the signs and symptoms of your body.
It does not serve you to just sit back and submit to what I call our current “reactive” health care system, a system that is designed for acute illness rather than the current chronic mass-disease epidemic.
Food intolerances and allergies are a modern-day phenomenon and the rules surrounding these potentially lethal foods are getting increasingly strict. Peanuts are illegal in schools. Schools are enforcing food patrols on “problem” foods such as eggs, nuts, seafood, and capsicum while allowing kids to bring lunch boxes brimming with chemically processed junk foods – and that’s completely fine, no one blinks an eyelid!
Then we wonder why our kids can’t stay awake in class, let alone focus! We wonder why they experience learning disabilities and hyper energy before they crash and burn. We wonder why they are labelled with ADHD and put on the drug merry-go-round to mask the root problem which is an imbalance in the microbe community and terrain of their gut.
What baffles me the most is that the foods that people are having issues with — and are labelled “dangerous” or “a threat” to others — come straight from mother nature! These are natural to our planet; they are not made in a lab or by humans. Yet humans cannot tolerate them. It makes no sense; there is no logic. According to the non-profit organisation “Allergy and Anaphylaxis Australia” the top 9 “trigger foods” are as follows.
4. Tree nuts (cashew, almond)
6. Shellfish (prawn and lobster)
So What is A Food Intolerance?
A food intolerance is a chemical reaction in the body experienced by a hypersensitivity or difficulty in eating, drinking and digesting certain foods.
How Do You Know if You Have One?
The most common challenge here is that the symptoms of food intolerances and allergies often overlap. According to the Australian New South Wales Food Authority, the most common food intolerance symptoms are bloating, migraines, headaches, cough, runny nose, feeling under the weather, stomach ache, irritable bowel and hives. As I discussed above — and I am sure many others would agree — we can add a lot more symptoms to that list such as joint pain, diarrhea, vomiting, nausea loss of hair, behavioral and mental issues and much more.
What is The Difference Between an Allergy and a Food Intolerance?
There is a major distinction between the two. A food allergy triggers the immune system and a histamine response, whereas a food intolerance does not. Histamine is an organic nitrogenous chemical compound which responds through the immune system via white blood cells, also known as our immunity cells. These guys are continuously protecting us by running through our blood battling viruses, bacteria and other foreign invaders and pathogens. So a food allergy triggers these white blood cells to multiply on mass levels, as a self-protection mechanism.
On the other hand, a food intolerance is characterized by the nerve endings of the villi in the intestinal tract are irritated and/or inflamed from the food substance, chemical or irritant. This can be caused from both natural and artificial foods.
Why Are Food Intolerances On The Rise?
There are various reasons why food intolerances are on the rise. A common theory is a lack of enzymes used to break down our food. For example, people who are milk intolerant are usually lacking the enzyme lactase.
Enzymes in the stomach assist in food being broken down. So with more of the proper enzymes, there is less of a chance food will sit in the small intestine for a long period and ferment. Fermentation in the gut leads to disruption of the digestive and absorption process, as it can increase the risk of bad bacteria, yeast and fungi to multiply and outnumber good bacteria. This is why it is crucial to include plants with every meal: the enzymes from plant food allows digestion to start in the stomach, which assists the pancreatic enzymes to do the “finishing work” of breaking down fats, proteins and carbohydrates at a later stage in the digestion process.
On a further note, GMO’s, chemicals and preservatives in food today, especially the processed products which have a 2+ year shelf life.
Another issue is histamine, which is a chemical compound and a natural part of our immune response. High levels of histamines have been found in some foods like fish that has gone off. Many people are very sensitive to the natural histamine in foods, especially people with anaphylaxis (an extreme allergic reaction) and can experience many symptoms.
The last two common sources of food intolerance are the natural amines and salicylates present in natural plant foods to protect against bacteria, bugs, disease and fungi. These natural chemicals in some foods can be found to be more toxic before they are cooked — such as beans, due to the alpha toxins. When the beans are completely cooked, they no longer contain this alpha toxin.
So in this scenario, navigating food intolerance can be tricky as you may react at one meal but not the other as a result of the cooking process.
In summary, I believe we are experiencing this food intolerance epidemic due to our major shift in a natural diet to a heavily processed one loaded with chemicals. Due to this shift, our microbiome’s vast community has changed a lot over the generations, and that has impacted our overall digestion and enzyme efficiency to break down the foods.
So tell me, can you relate to this picture? Or can you see these issues in any of your loved ones lives? I would love to hear from you and how you have dealt with these food intolerances. Post in the comments section below.
Peace, Love, Health
Read more about Digestive Disorders on SuperFoodSam.
DISCLAIMER: The information included on this page is for educational purposes only, and is based on the author’s own personal journey and experiences. It is not intended, or implied, to diagnose, treat, cure or prevent disease or illness. This information is not a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation, or if they have any questions regarding a medical condition or treatment plan. Reading the information in this blog or website does not create a physician-patient relationship.
GAPS™ AND GUT AND PSYCHOLOGY SYNDROME™ ARE THE TRADEMARK AND COPYRIGHT OF DR. NATASHA CAMPBELL-MCBRIDE. THE RIGHT OF DR. NATASHA CAMPBELL-MCBRIDE TO BE IDENTIFIED AS THE AUTHOR OF THIS WORK HAS BEEN ASSERTED BY HER IN ACCORDANCE WITH THE COPYRIGHT, PATENT AND DESIGNS ACT 1988 OR ANY OTHER LAW.