How to holistically heal...food reactions
When you react to food, consider this…
HEALING: When you react to food, consider this…
REVERENCE: Testing food reactions (reverence is the deep respect & attention to the things that truly impact healing)
EXPLORING: The interplay between food reactions & emotional well-being (exploring is the journey into the deeper work, meeting the parts, wounds, and survival strategies that keep us small, stuck, and suffering with persistent symptoms & feelings)
1. HEALING: When you react to food, consider this…
People can react to food due to various reasons, including food allergies, food intolerances, and other factors. Here are some common reasons why people may react to food:
Food Allergies:
Food allergies are immune system reactions to specific proteins in food. When someone with a food allergy consumes the trigger food, their immune system mistakenly identifies the proteins as harmful and mounts an allergic response. This response can range from mild symptoms, such as hives or itching, to severe reactions like anaphylaxis, which is a life-threatening emergency. Food allergies are typically immediate reactions that occur within minutes to a few hours after consuming the allergenic food.
Food Intolerances:
Food intolerances can have various causes, including enzyme deficiencies, sensitivities to food additives, pharmacological reactions, or bacterial overgrowth. These mechanisms can lead to difficulties in digesting or processing certain foods or components of food. In the case of IgG-mediated food intolerances, the immune system produces IgG antibodies against specific food components. Symptoms of food intolerances can vary and may include gastrointestinal issues, skin reactions, headaches, fatigue, or other reactions. The onset of symptoms can be immediate or delayed up to three days, making it challenging to identify the trigger food.
Sensitivities to Food Components:
Some individuals may have sensitivities to specific components in food, such as naturally occurring chemicals, food compounds, or substances like histamine. These sensitivities can lead to symptoms similar to allergies or intolerances but are not immune-mediated. For example, histamine intolerance occurs when the body has difficulty metabolising histamine, leading to symptoms like headaches, flushing, and gastrointestinal disturbances.
Food Processing:
It is important to consider both the negative and positive aspects of food preparation and processing in relation to digestion and reducing reactions to foods.
A negative impact example is cooking at high temperatures. Techniques like frying, grilling, or deep-frying at high temperatures can generate advanced glycation end products (AGEs). These compounds have been associated with inflammation and may contribute to digestive discomfort in some individuals.
A positive impact example includes traditional food preparation methods, such as fermentation, which can have positive effects on digestion and nutrient availability. Beneficial bacteria involved in fermentation convert certain components in food. For instance, during the production of yogurt, kefir, and some cheeses, lactose (milk sugar) is converted into lactic acid through fermentation. This reduces lactose levels, making these fermented dairy products more easily tolerated by individuals with lactose intolerance compared to unfermented milk.
Additionally, other traditional food preparation techniques can enhance digestion and reduce reactions to foods. One example is proper bean preparation. Soaking and cooking beans adequately can break down complex sugars called oligosaccharides, which contribute to gas and bloating. Soaking beans before cooking and discarding the soaking water helps decrease the oligosaccharide content, making beans more digestible.
By being mindful of traditional food preparation techniques and optimising cooking methods, we can enhance the digestibility and nutrient availability of foods, thereby reducing the likelihood of reactions and improving overall digestion.
Psychological Factors:
When individuals experience food reactions, managing their psychological state can play a crucial role in optimising digestion, absorption, and elimination processes. Psychological factors, such as stress and conditioned responses, can impact how people react to food and contribute to symptoms that are not directly related to physiological reactions. Here's how regulating the psychological state can support proper digestion and alleviate food-related symptoms:
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