Are hidden food sensitivities making you fat, fatigued, foggy?
How hidden food sensitivities promote degenerative diseases
Food could be your greatest ally in helping prevent and treat illness.
Statistics clearly reveal heart disease as the leading cause of death for men and women globally.
The number one killer thrives on an arsenal of risk factors, such as hypertension, abnormal lipid profiles, obesity and chronic inflammation. Some of these factors are interdependent.
An adequate supply of healthy essential nutrients is one of the most effective preventative measures against heart disease.
To address the problems of abnormal cholesterol, obesity and hypertension, we are strongly advised to consume heart healthy food groups including fibres, lean proteins, healthy fats and lots of fresh fruit and vegetables, and avoid the most blatant culprits like trans-fats, sugar, white flour etc.
These are general guidelines and a great start to a better lifestyle. Followed with some consistency, they should allow the body to build healthy tissues and occasion permanent weight loss, reduction of blood pressure and inflammation.
And yet, though 108 million Americans are on diets, a statistical follow up after dieting shows, that two years later 83% weigh more than before they started dieting.
74% of Americans are living with digestive disorders.
What are the causes for the often frustrating lack of response to nutritional therapy? Are you to blame for your weight gain?
The question requires deeper insight into the underlying causes for these conditions. Over time genetic modification, drastic increase of pesticides in our food supplies and environmental stressors in our living environment cause toxins to accumulate in the body and effect changes in its biophysical mechanisms.
The resulting imbalances and disturbances of metabolic processes bring about intolerances known as food sensitivities.
These in turn cause weight gain, because they damage the digestive system, forming holes and leaks in the intestinal walls. Our gut is not just an elimination organ, as commonly assumed. The digestive tract is one of the body‘s largest organ system, designed to move food from one end to the other and make it available as energy, for building tissues etc. In the small intestine, liquids, nutrients and minerals get absorbed into the blood stream through the intestinal walls.
These also produce important hormones and house 70% of the body ‘s immune cells. When the cell walls have holes, undigested food particles get prematurely absorbed into the blood stream, causing the body to react with inflammation.
Inflamed intestines can no longer absorb nutrients.
Therefore the body develops sugar and carbohydrate cravings, as the damaged digestive tract can absorb these more easily.
That means you could be following a perfectly healthy meal plan, or starve yourself on a new fad diet, but the toxins generated by inflammation could still be barring any weight loss or blood pressure improvement.
Toxic damage to the intestines based on food intolerances is a major cause of obesity and high blood pressure. The vicious circle can be broken by approaching the subject of food sensitivities.
Food sensitivity versus food allergy
Food intolerance/sensitivity is different from food allergy.
An allergy is a volatile reaction of the immune system. The body conceives an ingredient in food (usually a protein) as a harmful threat and creates a defense system (antibodies) to fight it off. A microscopic amount of the allergen is enough to cause potentially life threatening reactions.
The allergic response occurs when antibodies engage in combating the apparent “invader”, usually a protein substance. Such overreactions of the immune system can be quite dramatic and rather easy to detect. The most dangerous symptoms are low blood pressure, breathing difficulty and loss of consciousness.
Food sensitivity is a lower level reaction, which involves the digestive system. It is an abnormal physiological response when the body has difficulty breaking down a particular food. It results in inflammation.
The reaction gets provoked by either natural food compounds or additives in foods and beverages. They produce symptoms in one or more organs and systems.
More chronic, less acute and less obvious, food sensitivities are more challenging to diagnose than allergies. Isolating the poorly tolerated substance can also be difficult, as reactions may be delayed and dose-dependent.
Small amounts of the indigestible food may not cause a problem, but cumulative effects might be detrimental. Symptoms of food sensitivity vary greatly and can begin to manifest about half an hour after eating or with a delay of up to 48 hours.
Symptoms of food sensitivities include weight gain, obesity high blood pressure fatigue mood swings, anxiety bloating sleep problems mid-section weight gain irritable bowel gas skin problems, acne, eczema, psoriasis, intermittent diarrhea, dermatitis, hives constipation headaches abdominal cramps migraines headaches indigestion, nausea, cough, heartburn/reflux, sinus problems, asthma, high cholesterol and more …
Different mechanisms of intolerance
• Mechanical intolerance means certain foods can mechanically obstruct a digestive function or the assimilation of nutrients.
• With functional intolerance a certain type of food comes into conflict and causes dysfunction or lack of specific enzymes and chemicals required to digest the substance.
• In the case of biophysical intolerance, a certain food creates biophysical alteration of frequencies and thus causes an abnormality in the body ‘s intestinal tissues. As a consequence, these tissues become incompatible and lose the ability to absorb this type of nutrient (malabsorption). This mechanism causes true intolerances.
• The psychosomatic mechanism is based on trauma associated with certain foods, which then become incompatible on a psychosomatic level.
Methods of diagnosis
Not all bodies are created equal. Different organisms react to different substances. There is no “one fits all” rule we can establish.
For survival, the body has to function properly and repair tissues needed to convert food into energy.
Difficulty in breaking down certain foods causes the undigested particles to become toxins and promote inflammation.
Identifying food sensitivities can be challenging.
Elimination diets may be used to assist in diagnosing them.
The most common inflammatory foods get eliminated and then added back into one ‘s diet, one by one, to observe whether there is a reaction.
The process might be lengthy and inaccurate, as several different foods may contain the same substance, and symptoms can manifest with a delay of up two days.
Blood tests measure the immune system response to particular foods by measuring allergy related antibodies such as immunoglobulin E.
These tests are capable of creating a clinical picture covering a time span of about 2 days with a reliability of about 50 – 60%.
An advanced methodology
International scientists and doctors at London and Gibraltar based Daphne Labs collaborated in the development of an advanced methodology of food sensitivity testing, employing meta tests. That means combining a great variety of tests, while using cutting edge technologies.
Hair samples get analysed with the use of microscopy technologies (biospectrophotometry), providing a multi-frequency wavelength, allowing to view a 2 months period (rather than 2 days with a blood test).
The resulting wavelength is then compared with those of 600 different foods on file in the laboratory ‘s data base.
The outcome gets further evaluated in other labs with geno-bionics, a method which uses a genetic algorithm and the most advanced form of infinity valued logic, to establish the degree of compliance or resistance for all 600 foods.
Thus it is possible to determine an index of inflammation for all food groups, customised to the individual with an accuracy of 94%.
Food Intolerance Solution With the results of the method described above, the patient receives a colour coded chart of 600 foods, divided in different categories.
Green means completely fine, yellow allows limited intake and red should be avoided for two months.
In the third month these foods get reintroduced. A coach and diet advisor assists with meal planning and answers any questions during that period.
By avoiding the category of high-level inflammatory foods, the organism is no longer confronted with inflow of toxins, and therefore can start healing the holes in the intestinal walls and other damaged tissues.
It can let go of excess water and fat, as it is no longer receiving toxins to be stored away.
This results in reduced inflammation, weight loss, improved blood pressure, less joint pain, more focus etc.
After three months another sample gets submitted.
In most cases the patient is now more tolerant of a greater variety of foods, as the body has had a chance to repair the digestive system.
Novak Djokovic credited his moving from number 5 to the rank of number 1 tennis player in the world to the “secret weapon” of identifying his hidden food allergies. He says with eating foods that enhance his metabolism, he feels mentally sharper, happier and calmer, and physically stronger, faster, more dynamic, more coordinated.
For more information about Food Intolerance
Barbara is a qualified nutritionist offering Health, Nutrition & Lifestyle Counseling. She gives Healthy weight loss advice and promotes the Mediterranean diet. She is the author of the Med Life Diet - creating healthy lifestyle habits and attitudes for life !