Think you know which foods are big no-nos? Full-blown allergies are discovered early on and will most likely get you a trip to the ER but what about foods that don't stop you in your tracks? Mild food allergies and sensitivities are easily masked or often have delayed responses that don't surface for hours to even days later. Food allergies that go unnoticed can trigger chronic inflammatory responses in the body.
Signs to watch out for:
Abdominal bloating or cramps, headaches, gas, diarrhea or constipation, chronic fatigue, unexplained weight loss, congestion, and runny nose are all common reactions to provocative foods. Remember, symptoms will vary tremendously so don't overlook subtle signs.
Common problem foods:
The most common substances to which people are most sensitive are wheat and other gluten-containing grains (oats, barley, rye, spelt, kamut), eggs, corn, citrus, dairy products, shellfish, tomatoes and other nightshades (peppers, potatoes, eggplant), peanuts, yeast and soy.
How to check for allergies and sensitivities:
Make a list of foods that you think you may be allergic to, or reacting to. Remove all of these foods from your diet for at least 2 weeks. Be sure to read labels so you don't ingest any hidden sources of the eliminated foods.
On day 15, eat one of the eliminated foods first thing in the morning, alone without anything else. For the next few hours pay close attention to how you feel. Did you become bloated, get a headache, or experience other symptoms that you didn't have the previous 2 weeks? Record your responses. If no symptoms ensue, then you're probably good to go. For the next few weeks, alternate between suspected foods and safe foods (introduce a new food every 5-7 days). If you felt better when not eating the eliminated food and had symptoms when you reintroduced the eliminated food then you can presume that you have a mild food allergy.
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