Scottish Institute of Reflexology
FOOD SENSITIVITY
Food Sensitivity
When the body’s immune system becomes misdirected and attacks harmless food proteins a food allergy develops. Symptoms occur within minutes involving the skin, digestive, and/or respiratory systems and when extreme, the body may go into anaphylactic shock. This type of reaction is taken very seriously by the medical profession and allergens can be identified by a blood test. Specific information and advice can then be given and an epi - pen issued if necessary.
A food sensitivity or intolerance develops when the body is unable to digest or has difficulty digesting certain foods. There is no simple test and links to certain foods are harder to make as symptoms may occur up to 48 hours after ingestion.
Food sensitivity may be caused in two ways: failure to digest, or a “leaky” gut wall that allows partially digested food to enter the blood stream. A good example of the first is when the body fails to produce the enzyme lactase, unable to process the lactose sugar in milk the body reacts against it, causing symptoms such as cramps and vomiting. Adverse reactions to leaked partially digested food include skin rashes, headaches and breathing problems.
The bodies of food sensitive individuals fail to cope with certain foods, not because of the food itself but because the food is not processed in the correct way. This means that solving the digestive problem may mean they are no longer intolerant.
Today’s highly processed foods, additives, chemicals and prescribed drugs all disrupt bacteria in the gut, lowering the immune system leading in turn to digestive problems. For example 1 in 16,000 people are sensitive to aspartame which is added to drinks and foods to replace sugar.
Food sensitivity problems may also be connected to a number of other physical and emotional imbalances which need to be identified and helped before the food sensitivity can be corrected. The most effective route is to reduce both emotional and physical stress on the whole body.
For reflexologists it would seem the ideal way to do this would be through reflexology treatments combined with elimination of irritant foods, hopefully identifying the cause of the imbalance which prevented the food being properly processed and absorbed in the first place. The body’s own restorative powers can then be allowed and encouraged to repair the damage to the digestive system.
There is a lot of confusion amongst the public about the difference between food allergy and food sensitivity so it is important for practitioners to know the basic facts so they are able to help those with a sensitivity and suggest relevant medical help for those with allergies.
Louise Baillie M.S.I.R.
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