Examining The 10 Most Common Food Sensitivites That People Are Afflicted With

Food sensitivities have become more prevalent in the last decade due to the extensive genetic modification of foods as well as the increased use of pesticides, herbicides and insecticides. Foods no longer have the same nutritional content that they did once upon a time, due to the depletion of nutrients from our soil. These factors all contribute to our bodies’ inability to properly digest foods, thus causing inflammation in the gut. This inflammation leads to food proteins entering the blood stream and our immune system building antibodies to the proteins. Therefore every time we eat that same food, our body begins to attack leading to sensitivity and
in more severe cases an allergic reaction. Allergies are different from sensitivities because with an allergy, the response is usually immediate or within a couple days and presents as hives, swelling, itching etc. Food sensitivity on the other hand, can have more subtle side effects such as fatigue, skin rash, mental fog, gassiness and cramping, constipation or diarrhea, irritability and itchy ears. Oftentimes a food sensitivity is not noticed until that food is eliminated from the diet and then reintroduced after a few weeks of allowing the gut to heal. Listed below are the 10 most common food sensitivities that people are afflicted with.

Oftentimes a food sensitivity is not noticed until that food is eliminated from the diet.

Gluten
The protein gliadin in gluten is a protein that looks very foreign and thus causes the immune system to build an immune reaction to it. Gluten sensitivities have been linked to fatigue, ADHD, infertility, alopecia, poor memory and concentration, depression and anxiety to list a few. Gluten is found in several different grain products such as wheat, spelt, barley, rye and buckwheat.

Dairy
A protein called casein, found in milk products, is the most common dairy protein people react to. A dairy allergy differs from lactose intolerance which is caused by an enzyme deficiency not an allergic reaction. Symptoms of a dairy allergy may be anything from digestive issues to skin rashes.

Soy
A very common allergen with 1-2% of the population being allergic to soy. Symptoms of a soy allergy may be limited to one area of the body or may involve many areas. They can include flushing and/or itching skin, swelling lips and/or tongue, wheezing, shortness of breath, hoarseness or tightness in the throat, nausea and vomiting, being colic, abdominal cramps and diarrhea. Fatal, anaphylactic reactions to soy have been reported but are rare. Symptoms can occur within minutes to a couple hours after soy is ingested.

Nuts
Nuts tend to be a common allergen and typically occur within the first three years of life when given to children. Peanut allergies differ from nut allergies because they are considered a legume, however, often times when someone is allergic to nuts they are also allergic to peanuts.

Peanut ALLERGIES differ from nut allergies because they are considered a legume, however, oft en times when someone is allergic to nuts they are also allergic to peanuts.

Corn
Several patients have a sensitivity to corn or corn products. Corn holds no nutritional value and is simply a filler food. Patients with corn sensitivities need to beware of ingredient lists as several ingredients are derived from corn such as baking powder, citric acid, corn syrup, malt and many more.

Sugar
It can feed bacteria, cancer and yeast, leading to chronic health problems. Many people suffer from sugar sensitivities due to these reasons and don’t feel better until they completely eliminate sugar from the diet. Sugar can also cause issues in children with developmental problems, as it can cross the blood brain barrier and cause excitability of neurons.

Many people suffer from sugar sensitivities and don’t feel better until they completely eliminate sugar from their diet.

Seafood
Shellfish tends to be the most common sensitivity of the underwater world. These sea critters can consist of several heavy metals and toxins that cause immune sensitivities and reactions. Food additives/preservatives MSG, aspartame and several other food additives can cause symptoms such as headaches, digestive issues and neurological disorders to name a few, because they affect the chemicals in our brain. It is best to avoid foods with these additives listed in the ingredients as the majority of people do react to them at some point in their life.

Yeast
Candida albicans is a fungus that is naturally present in the human body, on the skin and in the mouth, intestines, and in a woman’s vagina. When yeast multiplies rapidly, it can lead to minor infections and sometimes even more serious infections in those with certain immune disorders, such as AIDS. Yeast becomes an issue when it overgrows in the body. It tends to thrive in an acidic body environment thus eating lots of fruits and vegetables, avoiding sugar and yeast products seems to be beneficial. Yeast is found in breads, baked goods, pastas, beer, and wine. Symptoms of yeast sensitivity include fatigue, mood swings, bloating, anxiety, joint pain, infertility, impotence, and just plain “feeling bad.”

Eggs
Eggs are one of the more rare sensitivities; however they do contain protein particles as well that can trigger an immune response, whether immediate or delayed. It is difficult to diagnose sensitivity to eggs because they are found in so many different foods and a blood test would probably be the most accurate diagnosis. People with egg sensitivities need to be careful when reading ingredient labels as eggs are a hidden ingredient in several food products.