Food Sensitivities – what are they?

Food and chemical sensitivities can result in an immune system reaction with the release of mediators which cause pain and inflammation in the body. The immune system has a first line of defense in which it identifies “self” and “non-self.” This is very beneficial for protecting us from unwanted bacteria and viruses. However, if the immune system decides that a food or chemical is dangerous and should be destroyed, the result is the release of mediators which cause inflammation and pain. This is how food and chemical sensitivities develop.

Many chronic conditions may be made worse by food and chemical sensitivities. Examples include, but are not limited to, Irritable Bowel Syndrome (IBS), Migraines, Fibromyalgia, Crohn’s disease, Ulcerative Colitis, Gastroesophageal Reflux Disease (GERD), Arthritis, and Autism Spectrum disorders.

Individuals with food and chemical sensitivities benefit from avoiding the foods and chemicals that trigger pain and inflammation. Keeping a food intake diary and logging symptoms is of little benefit in detecting food sensitivity because the onset of symptoms may be up to 3 days after ingestion of the offending food. Food sensitivity is a dose dependent reaction, meaning that an individual may not have a sensitivity reaction if a very small amount is consumed, and the size of the offending dose varies from one individual to the next. The delayed onset of symptoms and the dose dependent nature of food sensitivities makes sleuthing trigger foods difficult.