or hard-to-diagnose symptoms?
You may have food hypersensitivity.
Compared to 15 years ago, today there are so many great-tasting products available that we can use to replace those foods that we have sensitivities to.
But do you even know what foods you’re sensitive to?
Discover Which Foods Best Complement Your Body’s Unique Chemistry
What makes this challenging is that, often, what your tastebuds like and what your body likes are often two different things!
First, your must determine what your food sensitivities are. You do this by “listening” to your body very closely after you eat. Generally, a particular food will either enhance your energy, or drain your energy. Period. End of story. If a food feels like it drains your energy after you eat it, you could have hypersensitivity to it.
Your job is to observe your body objectively to determine its genuine response to the foods you eat.
“…food intolerance is negative reaction, often delayed,
to a food, beverage, food additive, or compound found in foods
that produces symptoms in one or more body organs and systems,
but it is not a true food allergy.
A true food allergy requires the presence of Immunoglobin E
(IgE) antibodies against the food,
and a food intolerance does not”
Solutions for Food Intolerance and Non-Allergic Food Hypersensitivity
Many people experience reoccurring “alarm signals” from their own bodies, yet are unable to find the root cause. These hypersensitivity signals present themselves as mild discomfort, and even chronic pain.
Even just mild feelings of physical discomfort can become discouraging when they are relentless.
Symptoms of Food HyperSensitivity
- fatigue or “low energy”
- stiff joints
- skin irritation
- red eyes
- digestion difficulties
All of these symptoms begin to erode daily quality of life when they elude diagnosis!
“…once you set sail on this journey toward increased understanding
of what your body actually likes and doesn’t like
you’ll start feeling more vital and youthful”
Are You a Highly Sensitive Person?
Sensitivity, or hypersensitivity, is not a pathology, it is: giftedness.
If you happen to have a central nervous system and/or digestive system that is 15% more sensitive than the average person’s, then you are probably physically healthier because you have a clearer channel of communication with your own body then most other people have with theirs.
Of course, there is a downside. Highly sensitive people tend to be creative, intelligent and finely-tuned, which can make living in the modern world extra anxiety-producing.
Hopefully, if you’re a highly sensitive person, you’ve avoided the trap of self-medicating with alcohol and drugs and have been on a vigorous internal journey of personal growth and self-discovery! Once a highly sensitive person embraces the fact that they’re highly sensitive — instead of shaming themselves for it — and learns to set healthy boundaries with the modern world, then they are generally happy and successful.
Tasty Alternatives to Foods for which Many Have Hypersensitivity
There are two products that I’ve been pretty excited about lately.
One is Daiya vegan cheddar cheese.
Daiya has no casein, no dairy, and no soy (foods that many people are sensitive to). It tastes fantastic! It’s made from pea protein, and makes an excellent garnish over vegetables, or within any recipe in which cheese is called for.
The other is Go Raw sprouted pumpkin seeds.
I use these in my smoothies in place of nuts. Sometimes I’ll even just eat them by the handful after a workout for some quality protein.
Recently, I posted a theory of mine about the standard American diet and “mild food allergies.” At the time, I was just exploring a theory. I’ve since had more time to do some follow-up research and I learned some new, and fascinating, information. I discovered that, what I had called “mild food allergies” are actually classified as food sensitivities or intolerances. A food allergy produces a specific immune response. A sensitivity produces a less violent reaction with a slower onset.
Food sensitivities to things like gluten or lactose have been part of the public consciousness for years now. There are many possible causes of these intolerances. They range from organic chemicals found in some vegetables, cheeses, and meats, to man-made preservatives, flavorings, or dyes.
Though diagnosis involving blood-testing and systematic elimination of certain foods can seem like a tedious undertaking, it may be necessary to optimize your diet (as always, I encourage you to visit your medical doctor, nutritionist, and naturopath if you have questions).
Your Body is Trying to Tell You…
I’ve found that when I listen to my body and avoid the foods that it doesn’t metabolize easily and naturally, I feel more balanced and ready to take on new challenges.
Once you set sail on this journey toward increased awareness of what your body actually likes and doesn’t like, and as you develop sharper “hearing” for what your body is trying to tell you, it actually gets easier. And as you start feeling more vital and youthful, it gets more fun!
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