Food Sensitivities: Not Too Hard to Swallow

True food allergies are relatively rare, but food sensitivities are now at record levels.  Our poisoned and tainted commercialized food supply has been described as “Franken foods” and has contributed to a new generation of health conditions and disease.  The new science experiment foods in our grocery stores now contribute to fibromyalgia, heart disease, diabetes, pain, arthritis, weight gain, asthma, thyroid dysfunction and colon conditions such as irritable bowel syndrome.

Franken Foods Produce Inflammation

Inflammation in the body is the most common end result of poor food choices.  This will cause weight gain, hormonal imbalances and health conditions that may prevent you from correcting the problem naturally.  Arthritis is a very common condition of pain in the joints.  If you have disabling pain from arthritis, very few decide to implement an exercise program for instance.  The end result is a downward spiral of disease, medications, weight gain and ultimately not living to your potential. 

Gluten is a one of the most common causes of food sensitivities.  Gluten is found in grain products such as pastas, breads, flours and cereals.  The grain products are commonly genetically modified and processed away from their natural state by commercialization that causes health conditions such as celiac disease. 

Celiac disease is a condition at which the body attacks the small intestine.  The small intestine is where a large percentage of your immune system and nutrient absorption occurs.  The small intestine is not the only area affected; The New England Journal of Medicine listed 55 medical conditions that have been traced to the consumption of gluten. 

Gluten causes inflammation within the digestive system and allows bacteria and partially digested food to seep into the bloodstream.  The blood transports foreign invaders throughout the body wreaking havoc on nearly every system. 

One of the major problems includes repeat exposure to toxic foods.  If your staple and primary food choices are highly processed items, you will cause continual ongoing damage throughout your body.  The long term damage of inflammation will produce cancer, diabetes and heart disease. 

Hazardous if Swallowed

Commercialized dairy and gluten products are the most common triggers of food sensitivities.  The elimination of these two products are necessary if you are unable to lose weight, constantly tired or in constant pain.  Commercialized dairy can be defined as milk, butter, yogurt and cheese.  The consumption of natural, non-processed dairy products will not have the same effects as commercialized dairy.  Gluten is found in wheat, barley, rye, oats and spelt.  There is no safe alternative unless you buy gluten-free. 

The first step is to look at the food label and identify that these ingredients are in your favorite foods.  Temporarily cut these foods out of your diet and allow your inflamed digestive system to heal.  Everyone is different and will heal at different rates but this is the single most important diet modification to restore health, reduce weight and improve immunity. 

Food Choices: Health or Disease?

One of the items that wreak the most havoc on a sensitive system is sugar.  Sugar also produces inflammation that causes insulin changes and hormone fluctuations that will either inhibit weight loss or stimulate weight gain.  Sugar is hidden in many canned goods, frozen foods and boxed meals.  Look at the food label!

Gluten and dairy sensitivities are very common if you struggle with weight problems and have conditions such as heart disease, cancer and diabetes.  You may think that changing your diet is a pain, but the risk of serious health conditions, relying on prescription medication and huge medical bills is the alternative.  Fix the cause, food is our greatest ally in the development of health and the elimination of disease.  

Dr. Cory Couillard is an international healthcare speaker and columnist for numerous newspapers, magazines, websites and publications throughout the world. He works in collaboration with the World Health Organization's goals of disease prevention and global healthcare education. Views do not necessarily reflect endorsement.

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