FOOD: ALLERGIES - INTOLERANCES - AVERSIONS

Sensitivities to food are implicated in many health complaints. Sensitivity can cover a wide spectrum from the hyper (allergic) reaction to the subtle inappropriateness of certain foods to a person's metabolic type (the aversion). Any sensitivity places a burden on the immune/digestive systems and, whether great or small, this has implications for short and long-term health. Compromised digestive function and immunity are at the root of many of the major degenerative conditions.

 

ALLERGY
An 'allergic' or 'hypersensitive' reaction is one which is adverse, immediate (within one hour) and to which the body's immune system triggers an antibody response. Extreme cases can result in severe (anaphylactic) shock which necessitates immediate medical attention. Symptoms can include swollen lips, mouth and tongue, hives/rash, and vomiting. Common culprits (allergens) are shellfish, peanuts, some berries. The 'allergic' reaction can be triggered by a trace amount of the allergen. (Non-food allergens can be pollen, wasp/bee stings, moulds.)

Extreme hypersensitive reactions generally cannot be reversed (desensitised): an allergen will provoke a response for life, even if not exposed for long periods of time.

Allergy testing has become a common-place activity. Extreme allergies are rare and allergy testing is still an inexact science. Individuals with classic allergies usually know it!


INTOLERANCE
Food intolerances are more common nowadays for a number of reasons:
  • less breast feeding
  • incorrect weaning
  • modern food production
  • additives/preservatives
  • overuse of antibiotics
  • low gastric acid
  • low digestive enzymes
  • permeable or 'leaky' gut
  • yeast/candida infection
  • imbalanced gut flora

Symptoms can and do vary in scale but often include: rash, migraine, painful joints, bloating, irritable bowel, ulcers, fatigue or hyperactivity, sinus problems, inflammation. There can be a delayed reaction, anywhere from 12 to 72 hours, and the onset of symptoms may be slow but with increasing magnitude. Intestinal dysfunction can result in malabsorption which over time will further increase unwellness.

Intolerances can often be reversed (desensitised). Wheat and dairy products are a common source of intolerance in many people.

 

AVERSION
This can be so subtle that most people will have no clue that the food they eat does not 'suit' them. Notable work has been done to identify lectins (proteins) in foods and their reaction to different blood groups. Over the long-term, eating 'against our genes' can lower our general well-being and longevity.

WE USE MERIDIAN CHI (ENERGY) SCREENING TO IDENTIFY POSSIBLE FOOD AND ENVIRONMENTAL SENSITIVITIES

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