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Food Sensitivities: The Cycle of Destruction

Updated: Jan 11

Food Sensitivity + Health Disturbance Cycle

We live in a time when the common foods we eat have been chemically modified, denatured, and contain petrochemical-based additives, preservatives, flavors, and colors. When people ingest these “trigger” foods, they set off a pinball effect of metabolic disturbances that contribute to alterations in energy, mood, performance, and cognition. A food sensitivity occurs when the immune system recognizes a food as foreign and sets out to neutralize or destroy it.

Immune system attacks antigens:

Repeated ingestion of trigger foods Energy burst from eating trigger foods remembered Cells undernourished: continued cravings Altered metabolism and fat-burning capacity Energy loss, weight gain, cognitive impairment, aging Mood alterations: drop in serotonin Depression, anxiety, insomnia, irritation Neurohormonal exhaustion

Alarm signal triggered: foreign substance in body Heightened energy: stress response of hormonal system Arousal of mucosal inflammatory response Immune system attacks foreign substance in the gut Absorption of antigenic substance Nutrient depletion from intense defense activity Increased intestinal permeability: leaky gut Altered bacteria and yeast in gut: dysbiosis

Nutrient depletion of antioxidants and proteins

A simple process to correct this repetitive response is to: 1. Eliminate these foods for 2–4 weeks. 2. Reintroduce them one at a time and notice if a disturbance reoccurs. 3. Eat the food occasionally or as long as no disturbance is noted. 4. Eliminate the food(s) for 4 months if a moderate to severe disturbance is noted.

5. Retest to see if the body has gained tolerance to the food.

An Eating for Health® food plan that emphasizes a diverse, plant-based, organic, whole-foods diet that is clean, simple, and free of trigger foods (e.g., wheat, dairy, corn, soy, sugar, coffee, commercial beef, artificial sweeteners) is advised. Working with a natural chef or nutrition consultant enables a person to adapt to a new menu without undue stress.


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