Guiseppe Arcimboldo 1591.
It has been established that there are two main things that make us all sick. Number one is our thoughts and how we choose to feel, perceive, react, and respond. Number two, which is the subject for today and also the primary reason why people are sick, is their food. We often assume that what is in the grocery store is safe for us and our family! At this time, on our planet we cannot assume that all the foods we are consuming are the safest. There are many reasons why this is sadly so in 2016, but the purpose for today is to highlight the bio-dynamic and unique individual that is YOU.
Often we believe that we have control over our lives in areas that are, in fact, impossible to control. All the while we neglect the one and only remaining true control that we have which is over what we put into our mouths. So the question is…How do you know which foods are benefiting your existence and which are actually affecting you in a negative way?
There are many foods in our market that are obviously inflammatory, but if eaten in moderation or rarely they will not have such a damaging effect on the body. The big no-no’s are SUGAR, HFCS (high fructose corn syrup), partially hydrogenated oils, GMO-based foods, and any and all food coloring and preservatives. However very clearly inflammatory these “so called” foods are, they are only part of the story. To harness this info we must first understand the difference between the food allergy and the food sensitivity. This is one of the coolest bits of knowledge I have integrated into my practice. It continues to provide for my patients swifter pathways to healing, and it continues to educate me on how primarily our foods and our diets create our reality.
I remember sitting with my jaw dropped in medical school. This little tidbit of info seemed to contain everything that anyone would ever need to know about themselves to make the best food based decisions for their health. You are on your own with all non-food-based decisions regarding your health and wellness. (wink,wink)
So here it is. There are two immunological and physiological reactions our bodies have in relation to the foods we ingest. The first occurs within the first 12 hours and is called the Immediate allergy. It is measured via Immunoglobulin E (IgE). The second occurs anywhere after 12 hours up to 72 hours. This reaction is more subtle. It is called the delayed sensitivity reaction and is measured in our blood through Immunoglobulin G (IgG).
When you experience a drastic and immediate physical reaction from a food it is usually unforgettable. The allergy may come in the form of hives, swollen throat, difficulty breathing, bowel issues or other. Keep in mind the above list is not complete as there are many other expressions that may occur from the truly wide range of individuals we prove to be. All the proof one needs in the these expressions is that they come in quick, (or within the first 12 hours), and do so as a result of a negative interaction within your biochemistry. This reaction is described simply as INFLAMMATION.
It is pretty amazing at how abrupt a rejection the body can produce to cue you to avoid an “item” for the future. The purpose of the intensity is so that next time you have the opportunity to ingest said, food you assuredly choose not to. When asked, most people know what they are allergic to and this is because of that drastic reaction.
The reason why the food sensitivities are less obvious is because they effect the body and its biochemistry from about 12 up to 72 hours. The immediate reaction (or allergy), has its effect within the first 12 hours. The most immediate is also known as anaphylaxis.
The manifestations of low grade chronic inflammation as a result of these unidentified food sensitivities are more difficult to predict. This is because different foods effect people in varying manners of expression. A reaction as a result of a delayed sensitivity to a food could be driven by an inherent weakness in the body from genetics or early childhood. Anything from skin rash to respiratory issues, urinary or bowel to mood or behavioral issues. Taking the time to ID these irritants can change development if caught early on in a child’s life. Our food and diets make up an aspect of what is called environmental influence or environmental factors.
How much energy you have on hand during the day is an excellent way to begin to look at how your food choices serve you. The after-meal slump is another cue from within giving you guidance regarding your digestive juices and how well they flow! The lack of digestive enzymes coupled with chronically consuming inflammatory foods enhances the aging process. Within weeks of avoiding identified “inflammer foods” many feel more energy and look years younger. How do YOU begin to discover what foods are making you sick?
The answer is simple. There is a 2 minute, quick and easy test which may be done at Sarasota Healing Arts or in your home. This finger stick test is run via the ELISA method (enzyme-linked immunosorbent assay). It takes inventory from your blood relating to 96 foods and how inflammatory your delayed response is using a scale from 1-6. With this information specific to your individual biochemistry you will have all you need in order to make informed and conscious decisions for your body and your health.
