By Dr. Paul Garcia
Reactions to the foods we eat are having noticeable and detrimental effects on our health. It’s no secret why food reactions seem to be more prevalent nowadays. Today’s food is not the food our ancestors ate, nor the food our bodies were created to eat; it’s more processed, has chemicals added to it, and much of it is genetically modified. Also, many of us have digestive tracts that are now more susceptible to food reactions. Imbalances in gut bacteria, chronic stress, and overuse of many prescription and over-the-counter medications (e.g., oral contraceptives, hormone replacement, non-steroidal anti-inflammatories, and acid reflux meds) all contribute to a “leaky” or “irritable” digestive tract, which is more likely to cause adverse reactions to various foods. Lastly, nutritional deficiencies, chronic infections, sleep deprivation, and the overconsumption of sugar all suppress our immune system and increase the likelihood of food reactions.
More specifically, a food allergy is an immune system response to a disagreeable food. The body perceives that a particular food may be harmful and triggers an immune system response, producing histamine to protect itself. The body “remembers” this, and when this food is eaten again, the histamine response is triggered more easily.
Many common conditions like arthritis, fatigue, irritable bowel, acid reflux, eczema, psoriasis, diabetes, heart disease, migraines, depression, attention deficit disorder, and even autism can be caused by undiagnosed food allergies. If these allergies persist, they can eventually lead to serious autoimmune conditions. By following an allergy-free, gut-healing diet like the GAPS diet and working with a functional medicine practitioner, most food allergies can be relieved, and the body can recover within 6-12 months.
Virtually any food can cause allergy. However, the great majority of food allergies are caused by just a handful of foods.
Most Common Foods to Avoid
- Gluten, dairy (cow), soy, peanuts, and corn: Following an elimination diet can help to identify potential food allergies (remove these foods for 30 days and then reintroduce them one at a time, monitoring the body for any signs of a reaction).
- Artificial colorings and flavorings: Food dyes, MSG, artificial sweeteners, and many other fillers and binders added to processed foods can trigger allergies.
- Refined sugar: Too much sugar will cause an overgrowth of unhealthy bacteria in the gut, suppress the immune system, and increase inflammation making food reactions worse.
- Poor quality oils: Hydrogenated oils and rancid vegetable and seed oils like canola, corn, and soybean can exacerbate food allergies.
Low Allergy Foods
- Bone broth: Bone broth (made with beef or chicken bones) helps seal the leaks in a leaky gut and provides the missing nutrients needed to repair and soothe an irritated bowel.
- Green, leafy vegetables: Leafy greens have very low allergy potential, they’re high in immune enhancing vitamins and minerals, and they feed the “good” bacteria in our digestive tracts.
- Fermented (probiotic) foods: Fermented foods contain natural, healthy bacteria that boost the immune system and keep the digestive tract strong (e.g., sauerkraut, beet kvass, kombucha, kefir, etc.).
- Breast milk (for infants): By far, the most common cause of food allergies in infants is baby formula. (Note: Breast feeding moms should also be aware that the foods they eat can cause food reactions in their baby.)
Natural Remedies for Food Allergies
- Antimicrobial herbs: Oregano, berberine, and clove are just a few of the herbs that kill bad bacteria, yeast, and parasites.
- Digestive enzymes: Enzymes help the digestive system break down food properly, making it less likely to cause a reaction. Enzymes also aid by dissolving histamine and other inflammatory chemicals that cause the unwanted symptoms.
- L-glutamine: Excellent at repairing the lining of the digestive system.
- Probiotics: Beneficial bacteria help keep the immune and digestive systems working optimally.
- Prebiotics: Non-digestible fibers that pass through the upper part of the gastrointestinal tract and stimulate the growth of probiotics, or beneficial bacteria. Prebiotics include the oligosaccharides, inulin and fructan which are found in asparagus, garlic, leeks, onion, and artichoke.
Healing the gut of food allergies takes time, diligence, and perseverance. The benefits of being able to enjoy foods that once caused problems (and knowing which foods you must absolutely avoid long-term), however, make the effort well worth it. I’ve seen countless patients in my practice completely recover by sticking to the low-allergy foods and healing remedies outlined, and I’m confident you can too.
Have you battled with food allergies? What helped you? Have you tried any of the natural healing remedies mentioned in this post?
