Part of the process is for the patient to participate in identifying foods that are problematic. Food allergies are much more prevalent in our society than most of us realize. One of the reasons that food allergies are more prevalent now than in years past is that we no longer have a varied diet.
A lot of us eat the same things every week and if you check the ingredients in processed foods that are eaten regularly, you will find that a lot of the same ingredients are listed. Eating the same foods all of the time makes it more likely that we will develop an allergy. Probably most people who have not been diagnosed with a food allergy (or had a family member diagnosed) think that if you have a food allergy, you react like some people who are allergic to shellfish or peanuts. That is, you would either break out in hives or have breathing difficulties and possibly die. That, of course, is entirely possible.
However, there are many other possible reactions. The reactions usually occur within the hour after the food is eaten. They are not limited to, but include: excessive tiredness, sleepiness, the feeling that an elephant is sitting on your chest, fluctuations in blood pressure, fluctuations in blood sugar, headache, muscle aches, irritability (minor or extreme). The list could go on and is probably as varied as we are as individuals. Many times a person actually craves a food they are allergic to.
If you suspect you may have a food allergy, the process of identifying it is similar to the one modern mothers use when they are introducing the baby to food. To identify an allergy, start with the food that you suspect you are allergic to. Eat ONLY that food and as much of it as you are comfortable eating.
Drink only water. Wait a couple of hours and observe your reactions. Keep a journal of which food you have eaten and what you have observed about your body. After a couple of hours, if you have not had any noticeable reaction, eat a little more of the food (and no other food or drink besides water). If you have had no reaction, add that food to your “safe foods” list and go on to the next one. Test one or two foods a day and test everything you normally eat until you get the reaction that made you think you might have a food allergy.
There are several food groups that people are commonly allergic to. They are: wheat, corn, soy, dairy, nuts, fish, and eggs. Do a little internet research on the ingredients you find listed on packages of foods you eat. A lot of the ingredients listed are ones that are derived from one of these food groups. Almost everything we eat contains soy lecithin and/or soybean oil (from soy), exanthan gum (from corn), corn syrup or maltodextrin (can be from corn) to name just a few. If you are allergic to one of the groups named above, you will also have to avoid eating foods that contain ingredients that are derived from the food group you are allergic to.
If you have any reason to think you have a life threatening reaction to any food, consult a doctor first and do not attempt to solve the mystery or self-treat. If you decide to “test” yourself, use it as a guideline only. You may still need to visit your doctor with the results of your investigation. There are serums that can be given as an injection, even for food allergies. Sometimes, it is best to avoid the food altogether.
Whatever the case, even if you have to give up a food that you really love, you will reap the benefit of better health and of having more energy for life and everything you enjoy doing.
