Food Sensitivities
toms from rashes to bloating, from conges- tion to a runny nose, from headaches to aches and pains, and from fatigue to mood swings. food sensitivities can be difficult to identify, since some symptoms can mani- fest several hours after eating while others may not surface for several days. However, it is important to identify what foods may be causing a reaction in order to avoid the substance and reduce the symptoms. Some reactions can depend on the amount of the item eaten. In other words, a small or mod- erate amount of a reactive substance may not cause any noticeable symptoms, but a larger amount of the substance would cause symptoms. If the reaction is low to an item, symptoms may only happen if the reactive item is eaten in combination with another reactive item, thus making identification of a food sensitivity even more difficult. Although some food-sensitivity reactions
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can be dramatic, many times the reactions create moderate symptoms that can be annoying or uncomfortable. Having only moderate symptoms makes it easier for them to go unchecked, and because of this, it’s easy to eat a food that is reactive day after day without even realizing it is causing any symptoms. Over time, the moderate symp- toms can accumulate and result in signifi- cant symptoms.
How prevalent are food sensitivities?
3 in 4 people report sensitivity to dairy. 1 in 3 people report a sensitivity to yeast. 1 in 7 people report sensitivity to wheat/gluten. 1 in 3 people report sensitivity to sugar.
Food sensitivities are different from true food allergies, but they are often confused. A true allergy directly involves the immune system whereas sensitivity does not always involve the immune system. However, the symptoms can be very similar. Symptoms from food sensitivities are more common than symptoms from food allergies and affect a much higher percentage of people then previously thought. Medical evidence shows food sensitivities are much more prevalent than the small minorities usually quoted for true food allergies, which is only about 2 to 4% of adults and 4 to 6% of children. Many people don’t fully understand the effects of
illions of Americans suffer from food sensitivities. These sensitivities can cause a wide array of symp-
or headache. Often, by the time the food sensitivity is properly identified, the symp- toms have become elevated and the patient’s overall health can be compromised. According to a recent report by the U.S. Centers for Disease Control, 90% of food sensitivities are associated with 8 food types:
• Cow’s milk • Eggs • Peanuts • Soy foods • Wheat • fish • Crustacean shellfish (such shrimp, prawns, lobster, and crab)
• Tree nuts (such as almonds, cashews, walnuts, pecans, pistachios, Brazil nuts, hazelnuts, and chestnuts)
The items above make up the bulk of our western diets. Many people have some form of food sensitivity and needlessly suffer with the symptoms associated with them. At Glastonbury Naturopathic Center, Dr. Helene Pulnik offers an advanced therapy that can help to relieve or significantly reduce the symptoms associated with food sensitivities. It is a non-invasive treatment that does not include needles, supplements, or medications. It is completely pain free and available to all ages, including infants.
food sensitivities and because many symp- toms can be ongoing, the symptoms are often attributed to something else. Symp- toms of food sensitivities tend to be those that people deal with on a daily basis but don’t want to fully address, like: itching skin, rashes, mild diarrhea, coughing, fatigue, stomach bloating, flatulence, congestion,
Dr. Helene Pulnik is a board-certified, licensed Naturopathic Physician and Acu- puncturist. She has over 25 years experience as a healthcare professional and is a Certified Advanced Allergy practitioner. Glastonbury Naturopathic & Acupuncture Center, 18 School Street, Glastonbury. 860-657-4105.
info@naturopathicwellness.com,
www.natur-
opathicwellness.com. See ad on page 25.
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