Many people feel a lot better when they eliminate breads and cakes from their diets. But the big question remains why? Were they intolerant to wheat, to gluten, to yeast, to sugar, to eggs? What are other foods that they should be avoiding? What else are these food sensitivities causing in their bodies?
These are questions I get asked all the time in practice. The best way to make an assessment is to perform a food intolerance test. This is a blood test that checks for IgG immunoglobulins in your blood that are produced when you are sensitive to a specific food. They are delayed type of reactions (anywhere from a few hours to up to 3 days after eating). This is why no number of food journals will help to determine your intolerances.
Note that food intolerances are different to food allergies, such as the typical peanut allergies that so many children suffer with. Food allergies are IgE reactions and those are immediate and can be life-threatening.
Food intolerances (IgG) can cause the following problems:
- Bloated, gassy, change in bowel habits – typical IBS presentation
- Headaches and high blood pressure
- Mood disorders – hyperactivity, depression, anxiety, inability to concentrate
- Asthma and recurring infections – sore throats, ear infections, sinus infections, etc.
- Eczema, dermatitis, psoriasis
- Joint and muscle pain
- Runny nose & puffiness around the eyes Nowadays, it is a lot easier to make these dietary changes because there are so many alternatives to the more common food sensitivities. For example you can try the following recipe for a Healthy Banana Cake (which is completely gluten, and sugar free):
- 3 cups ground almond (I get it from Bulk Barn)
- 3 eggs, beaten
- ½ cup melted butter (or olive oil if intolerant to dairy)
- ½ – 2/3 cup honey
- 1 tsp baking soda
- 2 mashed bananas (extra ripe)
Mix all ingredients. Pour into a buttered baking pan. Bake at 350 F (180C) until top spring back when touched (about 40 minutes). Enjoy!!