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
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.