On this site and others, and in some books I've read lately, I've seen food sensitivities mentioned as a cause of inflammation and high blood sugars and such.
So I've been thinking about it a lot lately, especially since some family members are all into it. In the past I have always completely dismissed the idea of food sensitivities that don't have an immediate effect, but I think this is mostly because of my (huge) dislike of them being called "food allergies" when they are not.
I only have experience with true food allergies. I don't like when sensitivities are called allergies. I know people who say they are sensitive and still eat those foods on occasion, don't have to be super careful about cross-contamination, even though they generally avoid it. I am highly allergic to potato and a few weeks ago ate at a pub where I told them about my allergy and asked for NO fries. As I was eating I ended up with a small piece of a french fry in my mouth that had been accidentally mixed in the food on my plate. I spit it out right away but still had an allergic reaction (itching, wheezing, etc.) that required medication. I have other food allergies that, while not as sensitive, cause symptoms within minutes of one bite of the food.
It really bothers me when people compare a true allergy like that to a sensitivity/intolerance because it makes people think those of us with true allergies are over-reacting when we are so careful about avoidance. But, I'm open to the idea of intolerances (if they are real) and how to find out what I may be sensitive/intolerant to so I can improve my health.
So first question, for those of you who are more scientifically-inclined than I am, is this stuff real?
And second question is, if it is real, how would you go about finding out what foods you are sensitive to? I know there are some blood tests out there but I don't think they are legit. Do you just stop eating certain foods and keep track of when you feel better?
I am mostly wondering because lately I have not only had problems with diabetes (as usual!!) but also allergies and arthritis and other things, and I'm beginning to feel like I will be a wreck by the time I am 50! I have some friends who are "gluten intolerant" and "dairy intolerant" and some other things, and they have mentioned that maybe I am sensitive to one of these things (and so have some people online).
Thanks for this! That page did a good job explaining the difference between an allergy and intolerance - wish everyone knew that!
I was thinking of books like Wheat Belly (which my dad just read) and similar, that suggest people can have sensitivities that affect their health negatively without causing obvious outward symptoms like feeling sick, etc. (Hence why I wonder if they are real or just a hype thing right now.)
Ha, I live in Vancouver and I think it's probably a similar atmosphere here in terms of all the dietary hype. Most people I know are eating gluten-free or some other restricted diet and a lot of them don't have any actual medical condition that warrants it, but they claim it makes them feel better ...
But this is why I wonder if it's possible to have food sensitivities that are "invisible" and don't cause any obvious symptoms, but do cause things like inflammation and other issues?
I often feel like most of my problems are caused by my immune system being way too hyper-sensitive!
[Chuckle] I live about an hour from Portland and the culture there is pretty much the same. I agree that most people who worry about food intolerances probably don't have them and are jumping through unnecessary dietary hoops. But I have no doubt that the problem is a real one for some people. The problem, as Shawnmarie intimated, is telling the difference.
I have Celiac Disease and am intolerant to soy and corn. Believe me, I can tell the difference! The Celiac and intolerances made themselves known at the same time that my Type 1 made itself known.
Was it all very obvious (in that you got sick after eating, even if you didn't know what from)? Or was it more like "you might be intolerant and have no idea" type of thing some of these books and people advocate?
I have had the blood test for Celiac twice in my life, once shortly after I was diagnosed at age 9, and once about five or six years ago. Someone local I talked to who has Type 1 and Celiac thinks the blood test should be done every year as a screening, just like it is for thyroid.
Hi Jen. Twenty years ago I just felt sick all the time. I just couldn't do anything I had always enjoyed doing, like working with my dogs. I was passing out all the time (turned out to be Diabetes), but I figured it must have something to do with food. I wasn't on the internet yet, so I took out some library books, one of which described how to go on an elimination diet to figure out any problem foods one might have. It took about a month to figure out that it was gluten, soy and corn. It was years later that I actually put a name to the gluten problem, Celiac, since I had all the classical symptoms. My doctors agreed, but it was years too late to bother with a test.
In the meantime-- November, 1993 -- I needed some surgery. Afterwards, they hooked me up to an IV with glucose; a nurse took my blood sugar and announced: You have Diabetes!
Hi Shawnmarie, Yes, I eliminated just about everything to begin with, then added food back one item at a time. Not easy, there are so many hidden ingredients even when you check the labels. One makes mistakes, or cheats! but it did become clear what the real culprits were early on. With respect to Celiac, I suspect that I've had a hidden problem with it over my entire life.
In retrospect it would no doubt have been easier to go to an allergist and take blood tests!
