CULINARY COLORS COURSEWARE
Food Allergies have been on the rise within the last fifteen years. There has been an increase number of Emergency Room (ER) visits for persons with food related allergic interactions. Wheat, gluten, shellfish, soy, milk, nuts, and some fruit are on the top 10 list of foods that contribute to these allergies, sensitivities or intolerances. Not only have the occurrences been more frequent, but the intensity has been greater and more efforts are required to stabilize individuals.
Although food allergies, food sensitivities, and food Intolerances are sometimes used interchangeably and incorrectly, they are quite different. Food allergies are defined as any food that cause adverse reactions and that trigger immune responses, which many times, but not always are associated with anaphylaxis. Anaphylaxis is state in which autoimmune system responses are triggered and homeostasis is compromised. Persons with this type of reaction should be very cautious, because their lives are in danger. Death can occur within minutes of exposure, especially if inhaled. Inhalation provides a direct route into the system and therefore creates an easy access. Food sensitivities are labeled as food allergies that have delayed response. Reactions can occur as early as 35 minutes or as late as several days after ingestion. Food intolerances typically create digestive disturbances like bloating, flatulence, constipation and fermentation. The world is starting to pay particular attention to foods that were once eatable, but can no longer be tolerated, such as, wheat and gluten. Genetically modified (GMO) foods have been linked partly to some of these reactions and should also be avoided. The trouble is that GMO foods are not always labeled.
Centuries ago warnings went out to households about the use of fine-flour and how this type of bread could not supply the nourishment, you find in wheat bread. Today, wheat has been altered so much, it will soon not be compatible for the system. Wheat production methods have changed greatly and therefore the digestive system can no longer be kept in a healthy condition. At times, the fiber producing portions of wheat are removed and this limits the process of assisting waste from the body. Gluten is a protein removed from wheat, barley, rye, and other grains. Persons diagnosed with celiac disease are have a gluten intolerance.
All allergens should be avoided, especially those that are life threatening. Eliminate or limit foods that cause intolerances or digestive disturbances. If you suffer from nut allergies, substitute with seeds. Substitute cow milk with nut milks. If you are unable to tolerate either, try soy milk. Use your own judgement.
In some instances, toxins are present in the body, which trigger autoimmune responses and can be removed by detoxing. If this is truly the root cause, foods may be reintroduced after detoxing.