Detecting Allergies and Food Intolerances Cravings May Be a Clue

The classic picture of a person with food intolerances is that of a chronically thin, pale, listless individual hovering just on the edge of leading a more normal life. Add allergies to the mix and the classic picture gets worse, with clear impairments manifesting both seasonally and year round.

            But what if the patient doesn’t fit the classic picture? Some individuals that appear robust and may even be overtly overweight, can rocket through school, sports and career activities. Yet, they complain of stomach pains, fatigue, joint problems, headaches, muscle aches and a thousand varied symptoms that never seem to slow them down—at least to outside observers.

            When weight gain accompanies a cluster of symptoms, such as listed above, and diets of different types are followed for weeks on end without much weight loss or relief, then food allergies and intolerances may, in fact, be the problem. In the case of food allergies, placing an individual in an allergy testing room can often dispel any notion or misconception that favored, much-enjoyed foods couldn’t possibly be part of the problem. Patients are often astonished to witness tested areas exhibit the angry, raised, red wheals of a full-blown allergy reaction to a healthful food of choice once assumed to be safe. The reality is that many favorite foods contain ingredients that trigger allergic reactions based upon each individual’s unique biochemistry and specific intolerances. In some cases, by abstaining from food items for a period of 30 to 60 days and then limiting intake to no more than once every four to seven days, an individual can regain tolerance to a particular food item. In other cases, a longer avoidance—occasionally permanently—is necessary to prevent an allergic reaction and support optimal health.

            Unlike an allergy, food intolerance requires a trial strictly off that entire category of foods for at least four weeks and often as much as 12 weeks before reaching a true gauge of what benefits can be gained by consistent avoidance.

The three most common intolerances are to:

1) Gluten: in all foods containing wheat, rye, spelt, kamut, barley and non-gluten-free oats. Hydrolyzed vegetable protein, soy sauce, flour thickeners, etc., are common hidden sources of gluten.

2) Dairy products: in all foods containing milk, yogurt, sour cream, cheese, cream cheese, whey solids and casein—also sometimes found in soy or rice milk cheeses.

3) Soy products: in all foods containing tofu, soy milk, soy protein, textured vegetable protein (TVP), large amounts of soy lecithin, etc.

Unfortunately, gluten, dairy and soy all seem to cross-react against each other in terms of the incidence of intolerance. Often, all three categories must be strictly avoided for complete relief of all symptoms.

            What happens when the intolerant person that has intractable excess weight starts to avoid his/her trigger foods? Often, he/she begins to lose weight, slowly and steadily, without nearly the effort required previously. Part of the solution is that his/her symptoms of fatigue, joint pain, headache or gastrointestinal symptoms begin to fade after four to 12 weeks on the diet, which gives the individual more energy to actively exercise. But mostly it seems that the avoidance of intolerant foods allows the individual’s metabolism to heal; high cortisol levels that are triggered by the stress of mal-digested foods to recede to normal levels; and a tendency toward insulin resistance to normalize. Then weight can be lost, especially central midsection heaviness. As the diet is carefully continued, the person heals. Now that’s true robustness!

Center for Occupational & Environmental Medicine specializes in preventative and personalized health care. Schedule a consultation today online at coem.com or call 843-572-1600. Email health questions to [email protected].