Is your food making you sick?

Are you suffering from a stubborn health problem that won’t go away no matter what you try? Perhaps the medications and treatments you’re taking aren’t actually getting at the root cause of your illness- and you feel frustrated? If you feel this way, or know someone that does, consider some important facts.

Medical research has shown that sensitivities to foods and food-chemicals can cause an inflammatory response that can lead to a wide array of painful symptoms and chronic health problems.

If foods and additives in your diet are involved in your illness, whatever medications you take will ultimately fail because they only mask the symptoms. They do not treat the underlying cause of the symptoms. And, as is too often the case, many medications have side effects that can lead to other health problems.

If food sensitivities are causing your illness and you do not properly address them, you could end up suffering for many years and spending thousands of dollars for treatments that will never produce the relief you want.

Conditions and Symptoms Often Associated with Food and Chemical Sensitivities:

Millions of Americans suffer from food sensitivities. Many uncomfortable lingering health problems are often directly or indirectly related to specific immune reactions to the foods we eat. Even so called “healthy” foods such as salmon, chicken, apples, olive oil or garlic can provoke symptoms in some individuals. So it can be anything – not just processed foods. Some named diseases often associated with food sensitivities:

  • Migraines & Other Headaches
  • Fibromyalgia
  • Crohn’s disease
  • Ulcerative Colitis
  • Celiac Disease
  • Chronic Diarrhea
  • Rheumatoid Arthritis
  • Arthritis and Joint Pain
  • Muscle Pain
  • Gastroesophageal Reflux Disease (GERD, Acid Reflux Heartburn)
  • Autism and other Spectrum Disorders
  • Irritable Bowel Syndrome (IBS)
  • Chronic Sinusitis
  • Eczema
  • Skin Eruptions
  • Weight Imbalances
  • Infertility / GYN Issues
  • Chronic Fatigue
  • Insomnia
  • Brain Fog
  • Urticaria

The first thing a food sensitivity sufferer needs to do is identify their trigger foods and food-chemicals. In the past, this has been easier said than done for many reasons:

  • Food sensitivity reactions may be delayed for hours or even days after ingestion. Even if you suspected food sensitivities, would you even consider the headache you have now was caused by something you ate yesterday?
  • Food sensitivities can be dose related. Sometimes a small to moderate amount of a reactive food may not cause any noticeable symptoms but a larger amount does.
  • Sometimes symptoms are only noticeable when more than one reactive food is eaten at the same time. Other times, no symptoms are noticeable when only one reactive food is eaten.
  • Reactive foods vary widely from person to person, even if they have the same symptoms. There are usually many reactive foods and food-chemicals and not just one.

In addition, the most common blood test used to help identify sensitive foods (ELISA IgG) can only detect one lesser kind of sensitivity reaction (Type 3, which covers only 25% of food sensitivity reactions). Plus, IgG testing can't identify reactions to food-chemicals.

Fortunately, testing is now available to identify both Type 3 and the more common Type 4 pathways that can lead to sensitivity reactions.

To find out if food sensitivities may be contributing to your health problems simply schedule an appointment at (510) 252-1707.