Food allergies and intolerances are highly under recognized and our society and becoming more of a problem every day. The change in our lifestyle habits going to faster and more processed foods has further compounded the problem for our bodies to handle. There are many symptoms associated with intolerances or allergies to foods, if it was as clear as having a rash break out on your body or immediate diarrhea, it would be an easy thing to recognize.
Irritable bowel syndrome
Cramping with menstruation
The process of developing food intolerances occurs first with our genetic predispositions, and then our exposure to those foods. These are our more direct inherited food allergens. For example, gluten intolerance (not always full-blown celiac disease) is associated with the English, Irish, Welsh, Scottish, Eastern European Jewish, and Scandinavian backgrounds. The four major food allergens are gluten, soy, dairy, and egg; making up approximately 60% of all food allergens and sensitivities. Other common food allergens are to corn, chocolate, citrus, strawberries, and nuts. It is ironic that we tend to crave the foods that we are allergic to. We bind some of the antibodies that are created in our system with that food that we are allergic to, which in turn makes us temporarily feel better; although, in the long run it causes us to build up more antibodies against that food again. In our modern society we have access to our favorite foods 24 hours a day seven days a week to 365 days each year because of modern freezing, shipping, preservation techniques. Over time, the damage caused by inflammation from these foods, can break down the integrity of the intestinal lining. When the integrity of the lining is broken down, we can no longer fight off Candida (yeast), bacterial parasites, single celled organisms, and even larger parasites. We can also lose the ability to process and absorb our foods well leading to a state of malnutrition, even if we eat well. This broken down intestinal tract can bend predisposes to secondary food allergens.
Secondary food allergens come from foods that we are exposed to the most often when our gut lining is broken down. These foods are more often exposed or bloodstream which will develop an antibody reaction to the antigens on poorly digested proteins. Because our bodies become so busy fighting off foods, we don't fight off infections or seasonal allergies as well. When we are leaking all these proteins into our system, they become toxic to our body. This toxic load has to be dealt with by our detoxification pathways both in the bloodstream and in the liver. When detoxification pathways are overwhelmed we then poison our energy systems, at the cellular level, in our energy producers, the mitochondria. This whole process can lead to one of our most common symptoms in today's society FATIGUE.