Food Sensitivities

by

Removing all food sensitivities is an important   step in the process of cleaning up the diet for anyone   with the symptoms described below, an autistic spectrum   disorder, or autoimmune conditions.  Regardless   of which diet you do, removing food sensitivities   is crucial. Food sensitivities are similar to food   allergies.  Food sensitivities involve an IgG   antibody immune system response, where as food allergies   are an IgE antibody response.  Food allergies   are immediate and acute (hives, anaphylactic shock,   etc).  Food sensitivities are a delayed reaction,   often taking 2 hours to 2 days to appear, making   them more difficult to detect.  Food sensitivities   can not be identified by classic allergy scratch   tests, but can by blood test.  If your doctor   says you do not have any “food allergies” you   still want to explore food sensitivities. The top most common food sensitivities are: dairy,   gluten (wheat, oats, rye, barley, kamut, and spelt),   soy, corn, eggs, peanuts, citrus, chocolate, and   cane sugar. Common symptoms of food sensitivities:  Diarrhea   and/or constipation, gas and bloating, hyperactivity   or lethargy, aches and pains, headaches, depression,   irritability, aggression, restlessness, and tantrums.  Significant   food cravings are a sign of food sensitivity. When to use this diet: When food   sensitivities are present or suspected, always remove   all food sensitivities.  Adapt any diet by removing   the offending foods.  Pitfalls:  The challenge may   be determining which foods are sensitivities as the   IgG antibody test is not 100% accurate. When sensitivities   exist, most people must avoid those foods completely,   which can be challenging at first.  The other   major challenge is what to do when the child is sensitive   to “everything” she eats. The number one comment parents have is: “How   am I going to do this if my child eats only those   foods.”  While it can be tricky at the   beginning, the results are dramatic and you or your   child will feel so much better, it will be well worth   your effort.  Once food sensitivities are eliminated,   dietary choices often open up immensely.  If this task seems “impossible,” don’t   give up – seek assistance.  A qualified   Nutrition Consultant can help you find food substitutions,   provide supplement support, aid in digestion, and   other factors that can help you or your child transition   to a diet free of these sensitivities.

Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

References for this article:

  1. Manikam, Ramasamy, and Jay A. Perman. “Pediatric feeding disorders.” Journal of clinical gastroenterology 30, no. 1 (2000): 34-46.
  2. Mayes, Susan Dickerson, and Hana Zickgraf. “Atypical eating behaviors in children and adolescents with autism, ADHD, other disorders, and typical development.” Research in Autism Spectrum Disorders 64 (2019): 76-83.
  3. Levine, A. S., J. E. Morley, B. A. Gosnell, C. J. Billington, and T. J. Bartness. “Opioids and consummatory behavior.” Brain research bulletin 14, no. 6 (1985): 663-672.
  4. Masic, Una, and Martin R. Yeomans. “Does monosodium glutamate interact with macronutrient composition to influence subsequent appetite?.” Physiology & behavior 116 (2013): 23-29.
  5. Goto, Tomoko, Michio Komai, Hitoshi Suzuki, and Yuji Furukawa. “Long-term zinc deficiency decreases taste sensitivity in rats.” The Journal of nutrition 131, no. 2 (2001): 305-310.
  6. DeJesus, J. M., Gelman, S. A., Herold, I., & Lumeng, J. C. (2019). Children eat more food when they prepare it themselves. Appetite, 133, 305-312.
  7. Heim, S., Stang, J., & Ireland, M. (2009). A garden pilot project enhances fruit and vegetable consumption among children. Journal of the American Dietetic Association, 109(7), 1220-1226.
  8. Ghanizadeh, A. “Parents reported oral sensory sensitivity processing and food preference in ADHD.” Journal of Psychiatric and Mental Health Nursing 20, no. 5 (2013): 426-432.

0 Comments