stop feeling sick! “
3. Determine intolerances Not allergies? T en you likely have an intolerance to one or more foods (see common off enders, page 31), typically because your body makes too little of an enzyme required to digest it thoroughly. Intolerance can also occur if your system struggles to absorb a specifi c ingredient, if you have a negative but nonallergic reaction to chemicals like salicylates, or if you have leaky gut syndrome.
It’s such a relief to know which foods to avoid and to fi nally feel better. It’s amazing how much energy I now have.
T e intolerance spectrum ranges from a total inability to digest a food to being able to stomach small amounts. Common symptoms include cramps, diarrhea, and other GI woes, but a food may also trigger respiratory, skin, and behavior issues, says Li. Although not life threatening, intolerances can hinder health. By not metabolizing a food properly, you’re missing out on key
nutrients and stressing your body. “When you keep eating something that doesn’t agree with you, your digestive tract gets worn down,” says Anne Kelty, ND, of Swampscott, Massachusetts. “It’s like if you scrape your fi nger on sandpaper once, it causes little harm. But if you keep doing it, your fi nger gets red, sore, and bloody.” If you have a food intolerance: Carefully observe your diet with your doctor or dietitian. “I give my clients a diet diary to keep
track of everything they eat and how they feel for two weeks,” Kelty says. “Sometimes symptoms don’t show up right away. You might eat wheat on Tuesday but not have bloating or swelling until the next day. A diary reveals patterns or combinations of foods eaten consistently that may be causing problems.” Next, Kelty suggests eliminating suspect foods for four to six weeks. Once you feel better, add in one food at a time, at your
health care provider’s suggestion, to identify triggers. Figuring out which foods trouble your system and adjusting your diet can seem daunting, but you’ll ultimately feel healthier than
ever. “It was challenging at fi rst because so many products use potato fl our, seeds, or corn—all things I can’t eat,” Parker says. “But it gets easier. It’s such a relief to know which foods to avoid and to fi nally feel better. It’s amazing how much energy I now have.”
Melaina Juntti is a freelance writer in Madison, Wisconsin, who focuses on natural health, beauty, and fi tness.
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deliciousliving.com | may 2013
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