Allergic or intolerant?
Some foods don’t agree with you, but are you allergic to them or intolerant? Rude Health magazine asks the experts to explain the difference
What is a food allergy?
“The terms food intolerance and food allergy are often, incorrectly, used interchangeably,” says Rob Whinnett of Blasta Wholefoods in Dungarvan, Co. Waterford. “A true food allergy is an immune system response to a particular food. The response may be dramatic, even life threatening. An example would be anaphylactic shock resulting from a peanut allergy. The appropriate response to a food allergy would be complete avoidance of that particular food. In severe cases the sufferer may even carry an epi-pen in case of accidental exposure.”
“The difference between a food intolerance and a food allergy can be a matter of life and death quite literally,” says Angela Mc Glanaghey at Simple Simon in Donegal town. “Someone with a nut allergy, for example, can experience their throat closing, making it impossible to breathe and it can quite literally kill them.”
Sinéad Dundon, Nutritional Therapist and The Tummy Tamer says: “A food allergy is a reaction produced by the body’s own immune system when it encounters a normally harmless substance. It can happen relatively quickly. Allergies can unfortunately be associated with eggs, fish, gluten and shellfish.”
What is an intolerance?
“Intolerances can cause pain and uncomfortable feelings such as stomach cramps for example from a dairy intolerance,” says Angela Mc Glanaghey. “The most common foods I have come across that people are intolerant to are dairy, gluten, nuts and shellfish.”
“A food intolerance does not usually involve the IGgE branch of the immune system, “ says Sinéad Dundon. “A component of foodstuff, such as lactose in dairy products may cause an unpleasant reaction, such as diarrhoea, but the reaction is rarely immediate. If an individual is allergic to peanuts, they might cross react to other foods in the legume family such as soya, peas, lentils, lupin and beans. Sensitivities can occur to cow’s dairy proteins and sugars, individual wheat proteins, corn, pork and citrus fruits.”
“Food intolerances, or insensitivity, result from the body being unable to process a particular food,” says Rob Whinnett. “The most common symptoms would be digestive (indigestion, bloating, diarrhoea or constipation etc), but may also include headaches, rashes, mouth ulcers and joint pain. The list of potential food intolerances is potentially endless, but the most common ones would be wheat, gluten, dairy and egg. Depending upon the severity of the intolerance, you may wish to avoid the food altogether, or minimise your exposure to it.”
Free from
If food allergies or intolerances are an issue, your local independent health store will be able to provide dietary advice to ensure that you can continue to have a balanced diet whilst avoiding the foods that make you ill.
“Lots of alternative products are available for food intolerance sufferers, from dairy-free milks and yogurts to gluten-free pasta and breads,” says Rob Whinnett. “You may find that digestive enzymes and probiotics may also help in managing food intolerances. Of course there is a whole world of wholefoods available which are naturally ‘free from’ and your local independent health store will be able to help you with what at first can seem a daunting change.”
“There are a lot of alternatives out there now” says Angela Mc Glanaghey. “These include dairy-free milk, gluten-free bread or making your own alternatives, ie a nut-free granola.”
Health store help
If you suspect a food allergy or intolerance consult your professional healthcare practitioner who may recommend blood tests. For an intolerance you could consider taking bitters. These drinks send a signal to the digestive system to produce enzymes needed to digest food and your local independent health store will advise you on the most suitable.
Other advice includes avoiding foods to which you have a reaction for three months and take gut healing herbs such as aloe vera, horsetail, slippery elm, psyllium husks, silica and the amino acid glutamine.
Always consult your professional healthcare practitioner before making changes to your diet.
Blood type solutions
“I recommend eating for your blood type as it suggests what to eat for better health,” says Sinéad Dundon. “It indicates what is incompatible with your body according to your specific blood type. Eating this way benefits digestion, metabolism, immune function, and prevents cell deterioration.
“For an O blood type individual, for example, who has respiratory issues I might recommend almond, rice or hemp milk instead of cow’s milk. If wheat is causing digestive discomfort try sourdough bread options of spelt or rye breads. Substitute sweet potatoes for white potatoes and turkey for chicken.”
Here’s a breakdown by blood type.
O Type
Avoid: Wheat, corn, kidney beans, potatoes, peanuts, lentils, dairy.
Go for: Seaweed, seafood, red meat, liver, kale, spinach, broccoli, olive and flax oils, sweet potato, pumpkin.
A Type
Avoid: Red meat, dairy, kidney beans, lima beans, wheat, potatoes.
Go for: Olive and flax oils, soy foods, seafood, vegetables, rye, pineapple, aduki beans.
B Type
Avoid: Chicken, corn, lentils, peanuts, sesame seeds, buckwheat, wheat, kamut, pine nuts, tomatoes.
Go for: Greens, eggs, venison, liver, licorice tea, lamb, goat’s cheese and yogurt.
AB Type
Avoid: Chicken, corn, kidney beans, buckwheat, butter, milk.
Go for: Tofu/soy, seafood, greens, seaweed, goat’s milk and cheese, peanuts, rice, olive oil.
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