Food allergy x Food intolerance x Food sensitivity
Food allergies
True food allergies are immune
reactions to food. These reactions begin to cause symptoms immediately after a
trigger food is eaten. Symptoms can range from mild to severe, and may include
a rash, swollen or itchy tongue, runny nose, hives, abdominal pain, vomiting,
trouble breathing, coughing, wheezing, or a closed airway.
Common sources of food allergies
are peanuts, tree nuts, wheat, soy, milk, fish, and shellfish. However, many
other foods can also cause allergic reactions.
Food intolerances
Food intolerances are non-immune
reactions to certain food components (e.g., lactose, histamines, alcohol, etc.)
that occur when a person is lacking the digestive enzyme or nutrient
responsible for breaking down those food components. Intolerances can cause
flushing, cold or flu-like symptoms, inflammation, and general discomfort,
because the body lacks the appropriate tools to break down trigger foods.
Common trigger foods and
ingredients include dairy products, sulfites, histamines, lectins,
preservatives, artificial colors, fillers, flavorings, chocolate, citrus
fruits, and acidic foods.
Food sensitivities
Food sensitivities can cause
reactions that are delayed by hours or even days. These food reactions are usually
caused by an imbalance in the gastrointestinal system that is affecting the
immune system. One such imbalance is intestinal permeability, or “leaky gut
syndrome.” Symptoms of food sensitivities differ from person to person, and can
depend on the type of food eaten. Some symptoms are migraines, headaches,
dizziness, difficulty sleeping, mood swings, depression, anxiety, unintentional
weight loss or gain, dark under-eye circles, asthma, irregular heartbeat,
irritable bowels, bloating, wheezing, runny nose, sinus problems, ear
infections, food cravings, muscle or joint pain, indigestion, nausea, vomiting,
bladder control issues, fatigue, hyperactivity, hives, rashes, dry skin,
excessive sweating and acne.
Common sources of food
sensitivities are cow’s milk (and dairy products), eggs, gluten (from wheat,
rye, spelt, and barley), soy, shellfish, and tree nuts.
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