Do You Have a Food Sensitivity?

"Surprising symptoms related to common foods that masquerade as your friend.
A while back, Dr. Oz featured a segment on food sensitivities which turned out to be the highest rated show of the season! This is a much bigger issue than you may realize, so even if you don’t think you have a food sensitivity, take a quick moment to answer this easy questionnaire—you may be surprised. Answering “yes” can indicate the strong probability that you suffer from a food intolerance:

Do you have itchy skin, chronic skin rashes, or eczema?
Do you have puffy eyes, dark circles, or swelling beneath your eyes?
Do you suffer from unexplained headaches, irritable bowel syndrome, joint
pain, muscle aches, arthritis, or extreme tiredness after eating?
Do you eat the same foods every day?
Are you frequently the victim of food cravings?
Are you a compulsive eater?
Has your metabolism slowed down?
Do you suffer from a lot of water retention?
Do you engage in binge eating?
Do you often feel bloated?
Does your weight yo-yo up and down every day by as much as five pounds?

Ninety percent of food allergies and sensitivities stem from the most common reaction-producing foods: wheat, milk, corn, unfermented soy, and peanuts. In some cases (like peanuts for example), a true allergy can lead to anaphylactic shock, a deadly allergic response in which the body releases histamines, causing tissues to swell, which inhibits breathing, interferes with blood flow, and sometimes leads to heart failure.

Delayed food sensitivities can sometimes manifest two days after the toxic food was ingested. So, who would ever know that symptoms were tied to food? Therefore, some detective work is in order to find the guilty suspects.

These same delayed food responses are strongly linked with complications like food cravings, food addictions, bingeing, increased appetite, and a decreased metabolism that are not obviously the result of just an allergy.

For most of us, sensitivities seem to cluster around a few ordinary foods and ingredients—mostly wheat, milk, corn, yeast, sugar and MSG (often referred to as hydrolyzed soy protein, autolyzed plant protein, hydrolyzed vegetable protein, or “natural flavorings”). By the way, black pepper is also a frequent culprit, according to food sensitivity testing, as are many herbs and spices that you enjoy on a daily basis.

To help tip the balance of health in your favor, try the following first line protocol:

1) Practice an elimination diet. Choose a food that you routinely eat and eliminate it first. Cut out all dishes made with this item from your meals at home. When shopping, read labels to see if any undesirable ingredient is listed. In restaurants always consult with your server about the preparation of your food. You can’t always tell from the menu exactly what is in a dish. Continue to avoid the suspected food or item for three weeks. Keep a simple log to help you notice if your symptoms ease. If the symptoms disappear, briefly reintroduce the food and see if they return. If they do reappear, you know you need to permanently drop that food from your diet. For extra verification, consider an at-home Gluten Intolerance Test or an Expanded GI Panel which tests allergies to gluten, cow’s milk, eggs, and soy.

2) Engage antioxidant power. Antioxidants help the body cope with any aftereffects of reactions and fight oxidative stress. I would recommend a formula like Oxi-Key which contains well-researched immune boosters and enzymes like catalase, superoxide dismutase, glutathione, N-acetyl cysteine (NAC) and vitamins B, C, and E. Read what Deb D. has to say about the positive changes she’s seen after taking Oxi-Key:

“I have been taking Oxi-Key for about 2 weeks now and do feel a difference and improvement in my well-being. My skin and hair seem more vibrant. My skin particularly has taken on a luminous sheen, which my husband has made comments about. I am thrilled and plan to continue to take this amazing product along with the other UNI KEY supplements I regularly take."

-Edge On Health, Dr. Ann Louise Gittleman