The way our bodies react to food is as diverse as our individual tastes. In the world of food and eating, the experience for some goes beyond enjoyment, nourishment and disrupted dining experiences.
While some people might brush off a seemingly minor discomfort to certain foods and ingredients, others navigate life-altering reactions. Let's delve into the distinctions and help you understand your body's unique responses and the valuable clues that our bodies' give out.
Food allergy:
The role of our immune system is to fight off any foreign pathogens that might pose a threat to our health, such as viruses, bacteria, or parasites. Antibodies, also called immunoglobulins (Ig), are part of our adaptive immune system. The immune system makes antibodies in response to antigens (toxins or other foreign substance that trigger an immune response), we have been exposed to. The body makes different immunoglobulins to fight different antigens. However, our immune system sometimes mistakes harmless substances, such as food, as dangerous, even if they aren’t. This results in an adverse immune response.
We have five different classes of immunoglobulins. Immunoglobulin E (IgE) antibodies are the class that causes allergic reactions. They react to antigens by mediating the release of histamine, which causes inflammation and increases blood flow to the area affected. Histamine’s priority is to get rid of the allergen as quickly as possible, so it will cause sneezing, coughing, sweating, itchy and inflamed skin, and all the other uncomfortable and even life-threatening symptoms of an allergic reaction.
The symptoms of food allergies can vary. Some of the common symptoms are nausea, coughing, trouble breathing, chest pain, itchy tongue or lips, vomiting, and stomach cramps. The most common food allergies are peanuts, tree nuts, wheat, milk, soy , shellfish, fish, & eggs
If you experience severe symptoms like difficulty breathing, severe allergic reactions, or any other emergency symptoms, seek medical attention immediately.
Food Sensitivity:
While food allergies are mediated by IgE antibodies, food sensitivities are mediated by a different class of antibodies known as IgG. These antibodies have a slightly different response to foreign substances and they do not mediate the release of histamine, meaning that you don’t get that immediate inflammation and increased blood flow that you do with an allergic reaction. IgG-mediated immune responses are more delayed, which can make it very difficult to accurately pinpoint what foods you ate are causing your immune system to have this reaction. You can still be having a reaction to the foods that you have a sensitivity to three days after eating them! The symptoms are not as specific as the classic hives, shortness of breath, and sneezing or coughing that you get with an allergic reaction.
A food sensitivity can manifest as headaches, bloating, fatigue, brain fog, anxiety, constipation or diarrhea, and even changes in mood. Because food sensitivities result in delayed, but also longer-lasting immune responses, they can potentially cause some more severe damage to the digestive system if you aren’t aware of these sensitivities and continue to eat the foods that are setting off an immune reaction and inflammation. This constant inflammation in the intestinal lining can cause damage and can create intestinal permeability (also known as leaky gut syndrome).
If the lining of the intestinal wall is compromised, this can disrupt the balance between the good gut bacteria that keep us healthy and the bad bacteria that cause infections. An increased frequency of infections will create further inflammation, which only makes matters worse. This chronic inflammation and damage to the gut microflora can lead to irritable bowel syndrome (IBS) and even autoimmune diseases of the intestines, such as ulcerative colitis. Thus, even though the symptoms of a food sensitivity might not feel as severe and damaging as those of a food allergy, over time, they can significantly disrupt the internal environment of the digestive system.
WHAT IS FOOD AUTOIMMUNE REACTIVITY?
Disease, injury, stress, trauma, surgery, drugs, or environmental triggers all disrupt our tolerance to antigens.
When this disruption occurs, if foods are eaten that contain antigenic substances with compositions similar to the body's autoantigens, the immune system can react to both the food antigen and the body's own tissues.
For example, the protein structure of gluten is similar to specific tissues in the body, including the thyroid and joints .
Food Intolerance:
Compared to the antibody-mediated immune responses caused by food sensitivities and food allergies, food intolerances do not involve the immune system. There is no inflammation or release of histamine, nor does the body think that these foods are dangerous substances that need to be eliminated. Rather, these foods cause problems for individuals who might not have the necessary enzymes that break down and absorb specific components of the food that they are intolerant to.
Food intolerances usually cause symptoms that are characteristic of the specific food that there is an intolerance to. The most common food intolerances are to lactose and gluten. Lactose intolerance is the most common and these individuals can’t consume any dairy made of cow’s milk because it contains the lactose sugar molecule. This includes milk, yogurt, and cheese. Goat’s milk also contains lactose, but slightly less of it, so if you are only mildly lactose intolerant, you could try a small amount of goat milk and see if it affects you.
Individuals who are lactose intolerant do not have the lactase enzyme that is able to break down lactose, so the sugar molecule ends up traveling down the intestines undigested until it reaches the bacteria in your large intestine which ferment lactose for their food. This fermentation creates a multitude of gastrointestinal symptoms that can range from uncomfortable to quite painful, depending on how lactose intolerant the individual is. Symptoms include bloating, gas, diarrhea, and cramps.
Nutritional Implications:
Food intolerances not only affect how your body feels and functions, but can also impact your nutritional intake. For instance, lactose intolerance might lead to reduced calcium intake if dairy is avoided. Gluten sensitivity could result in a lack of essential nutrients found in whole grains. This emphasizes the importance of finding alternative sources of nutrients and having support and guidance from a nutritionist.
Why am I developing a food intolerance NOW:
The development of food intolerances or sensitivities can occur for various reasons, even if you didn't experience them in the past. Here are some potential explanations:
Age: As you age, your body's ability to produce certain enzymes or handle certain foods might change.
Hormonal Changes: Hormonal changes, such as those that occur during puberty, pregnancy, or menopause, can impact how your body processes certain foods.
Gut Health: Changes in your gut health and the composition of your gut bacteria can influence how your body responds to different foods. Factors like antibiotics, illness, stress, and changes in diet can affect your gut microbiome.
Underlying Medical Conditions: Certain medical conditions can develop over time and lead to the development of food intolerances.
Environmental Factors: Environmental factors, such as exposure to toxins, pollutants, or allergens, can impact your body's immune response and increase your sensitivity.
Stress and Lifestyle Changes: Increased stress levels and changes in your lifestyle can affect your digestive system and how your body reacts to food.
Allergic Sensitization: Exposure to certain allergens over time might sensitize your immune system, making you more prone to developing sensitivities or intolerances to those foods.
What can you do if you suscept a food is wrecking havoc on your body :
Identify your triggers! Don't under estimate the importance of keeping track of what you eat and any symptoms that arise by using a food diary as this can help identify patterns and potential triggers.
Test. There are many tests available now that can help identify what foods are best avoided. These include blood tests and hair testing, or more personalized approaches such as elimination diets and pulse testing.
Elimination Diet: If you have identified a food, and want to try an elimination diet, remove the suspected food from your diet for a period of time, typically 2-4 weeks. If your symptoms improve during this time, you can reintroduce the food to see if the symptoms return. Make sure to keep writing in your food diary.
Get help. As a registered nutritionist I can provide personalized guidance based on your symptoms and dietary habits, then help you make the appropriate dietary adjustments to ensure you're still getting the important and necessary nutrients that your body requires.
Download the free Symptoms Check list to help identify how you are feeling with what your are eating (just click on picture)
Food intolerances and sensitivities might not always be as dramatic as allergies, but their impact on daily life can be just as profound. Understanding your body's reactions, identifying trigger foods, and making informed dietary choices can lead to improved well-being and quality of life.
Book in with me: If you feel that you do have food intolerances and need more support, targeted relief strategies and further investigation, let's book a free discovery call and chat about how I can help you further. https://www.paulagrubbnutrition.com/contact
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