There are two types of allergic reactions to food.

1. Classic Allergy

Allergies to foods are acute and the symptom onset is sometimes instantaneous. A classic food allergy causes an abnormal response to a food by your immune system and may cause itching, redness, swelling, hives, difficulty breathing and in severe cases anaphylaxis or shock.

Anaphylaxis is a severe allergic reaction – the extreme end of the allergic spectrum. The whole body is affected, often within minutes of exposure to the allergen. Causes of anaphylaxis also include insect stings, chemicals and drugs, but on rare occasions there may be no obvious trigger.  If you have a classic food allergy it is wise to visit a specialist for testing and get advice on precautions.

Classic food allergies are rare. Most adverse reactions to foods are caused by intolerances, reactions to food additives, genetic modifications or foods laden with pesticides.

2. Food Intolerance

The reaction to food intolerances are much more common and can take place between one hour and a few days after eating. Sensitivity to a food impairs the body’s ability to absorb nutrients from that food.  So, long-term food intolerance could lead to nutritional deficiencies.  Deficiencies can lead to disease and metabolic imbalances.

How can I tell I have food intolerance?

One non-scientific way might be whether you crave a particular food that you eat frequently. Once a food reaction exists, the food becomes mildly addictive and you may feel a strong craving.  Often when we are allergic to a food, the body can react by storing calories instead of using them for energy.

Some common symptoms of food intolerances are:

• Indigestion
• Weight gain
• Bloating
• Water retention
• Fatigue

Other symptoms include:

• Aching joints and muscles
• Abdominal pain
• Acne
• Addictions
• Arthritis
• Asthma
• Blood sugar problems
• Colitis
• Constant cravings
• Constipation
• Diarrhea
• Flushes
• Headaches
• Hives
• Indigestion
• IBS
• Itching
• Menstrual issues
• Heart palpitations
• Sinus conditions

It is not wise to conclude that because your symptom is listed, that food intolerance is the only source of the problem.  I recommend you consult a physician to be certain. This list is merely to show some of the conditions that can be related to food reactions.

Why does the body react to a certain food?

Our bodies are protected from viruses, bacteria, and other micro- organisms by our immune system. Sometimes our immune systems over react to substances in or on our food. The immune system will produce antibodies, which help protect us from a perceived threat. There are a number of different antibodies but the one, which causes an allergic reaction, is called immunoglobulin E or IgE.

IgE antibodies are normally produced in response to infections caused by disease. Some people make IgE in reaction to other things like pollen, giving rise to hay fever, and to some foods like peanuts, giving rise to food allergies. When someone who has an allergy eats an allergenic food the IgE attaches to the food, setting off an allergic reaction. The IgE triggers the release of histamine, which causes the changes we see in our bodies as symptoms, like hives, sniffles itching, swelling and redness.

It is not fully understood why some foods can cause allergies and others do not, but one theory is that some proteins in foods mimic very closely those present in viruses, bacteria or pesticides. In many people their immune system is not able to distinguish the food protein from the virus, bacteria or chemical.

Food allergies and intolerances impact an estimated 80-90% of the population; costing billions in treatments for weight gain, lost income due to missing work and absenteeism from school.  Identifying and avoiding the foods you react to can help you reach a desired weight faster and elevate your level of health.

How can I identify offending foods?

Food intolerances can be determined by how you react to a meal.   When you have strong cravings for a particular food there is a good chance you are reactive to that food.  You can confirm this by finding that you feel better after avoiding that food for a couple of weeks.  The leading food intolerance categories are:

Dairy intolerance: 75%

Three in 4 people are sensitive to dairy products. These products include ice cream, milk, yogurt, butter and cheese. All these products can be substituted with non-dairy products made from soy, rice or other grains or nuts.

Fructose intolerance: 35%

One in 3 people are sensitive to fructose, which is the main sugar used in soft drinks and sweetened beverages.

Yeast intolerance: 33%

One in 3 people have sensitivity to yeast, which is found in most baked goods such as cake and bread. Non-yeast or un-leavened products are available.

Gluten Intolerances: 15%

One in 7 people are sensitive to gluten, which is found in all wheat and rye products such as bread, pasta, cookies and crackers.  Substitute products can be made of rice, oats, and other grains.

• Other foods that most often cause reactions are:
• Eggs
• Peanuts
• Fis
• Shellfish
• Cane sugar
• Corn products
• Coffee
• Potatoe
• Lettuce
• Tree nuts: Walnuts, Almonds, Brazil nuts,   Pecans

Hopefully, this list will not scare away from eating all of these foods. Most of us are fine with these foods. However, it is a good idea to pay attention to how your body reacts when you consume these foods.

Tagged as: food allergy, food intolerance, Weight loss