Three Steps to Identify Food Allergies
If you have cut gluten from your diet but still have health complaints, then I have important news for you. Here are three likely reasons that you are still suffering from the various symptoms that eating gluten-containing foods can trigger.
1. For 100% results you must give up gluten 100%. The odds are that while you may have done a great job of passing on pasta, perhaps there’s still an occasional indulgence. Yes, even two pretzels yesterday and one nibble of a cookie today means you’re not gluten free.
If you have an allergic reaction to gluten and are eating a little now and then, that’s enough to keep your symptoms—as well as your cravings for wheat—going strong. When gluten is toxic for you, then eating even one speck of it causes your body to synthesize immunoglobulins to combat the toxic-to-you substance (antigen). During the immunoglobulin’s three-week lifespan your various symptoms will be troubling you. While bloating is a common symptom, others may include headaches, autism, weight problems, bowel problems, acid indigestion, arthritis, digestive irregularities, skin problems and more.
2. Perhaps gluten is a hidden ingredient in a favorite food. To successfully go gluten free you simply must read the ingredients label of every food, supplement and beverage that you consume. Check online for comprehensive lists of gluten-containing products.
3. Perhaps you have additional sensitivities. If you’ve rigorously accomplished the above and are still not feeling yourself, the odds are that you are consuming an additional allergen.
If you strongly crave any food, it may be an allergen. Especially if you eat it often and have chronic health complaints. For example, in India where chickpeas are a staple, they are a more common allergen there than in the West. In addition to gluten, our common allergens include:
- Nuts (including coconut)
- Seeds (including their butters and oils: flax, pumpkin, sesame and sunflower)
- Grains: corn, rice, quinoa, oats, amaranth, buckwheat, millet, tef and wild rice
If one of these less common allergens, like quinoa, for example, is something you rarely eat and don’t strongly crave, it’s unlikely to be a problem food for you. But, for example, if corn is a staple, if you really love it and if you suffer from allergic symptoms, then corn is suspect. To identify—and in some cases resolve—food sensitivities, see my e-book Clean and Free.
May you be well nourished,