When we're talking about food sensitivities, it's probably worthwhile starting with a few definitions. Most people use the terms allergies, sensitivities and tolerances all interchangeably but they're actually all different. allergies are the instantaneous things that can actually be life threatening and some people and the most common or the most famous ones are the peanut allergies or the shelf with allergies, you make swelling of the throat and have to wrap the rest of the hospital. food sensitivities are like a low key, delete allergy. You might not even notice them or connect the symptom with the food. So it could be like bloating in the belly or you get some post nasal drip in your nose, like a day after you've eaten a certain food or a combination of food.
And then you've got intolerances. So that's actually the body's inability to digest or break down something properly. And the most common one that we hear of is like towards intolerance, like to us as the sugar and milk. And it's just the inability to break it down. And this is a genetic thing as well. And, and it's most likely bloating and wind and gas in the guts that you'll get from lactose intolerance.
This isn't a common thing that you'll hear, but food sensitivities can make you fat. Here's a blog by functional medicine expert Dr. Hyman. He shares a research study on dietary selections on how bad food choices cause can cause inflammation in our guts, which over time can lead to an increase in body fat. Basically, systemic inflammation is linked to insulin resistance. And we've already learned how But that can be for our bodyweight. I use food sensitivity testing a lot in my clinic.
So I'm going to give you my top five list of the most common food sensitivities that I see. Okay, number one, eco sweetened dairy without a shadow of a doubt, I see them all the time when, when I, when I have a gut issue and a test for that they're pretty much always there. Number two is corn, or maize. So it's the modern, often genetically modified corn. Problem. Number Number Three yeast, select the baker's yeast and bakery products or brewers yeast, which is fine in wine and beer.
So I do make a few enemies with that one. Number four is eggs but more specifically, a quite some more common. So it's a bit tricky to find a substitute for. And then fifth is not no a particular not like a peanut as an analogy. It's just crude. Any particular knot or range of knots for that person.
The type of testing I use is called ag G, whereas it e testing is the type of food allergies. It's not foolproof. The allergy strict sensitivity field is is quite complex. So you have to use a combination of test results and client experience. So if they're able to tell you Okay, I've got these symptoms based on consuming these foods and then you do the test, you can marry that information. So you can find a good protocol for that person.
Testing is always expensive, though. So there is actually a free option and it's called an elimination challenge test. So you take out some some common food sensitivities for a certain period I normally say at least 10 days but two or three weeks is better. And then you bring them in one at a time. So because I normally do a three week detox, as I've already shared with you, a normally piggyback on that process with the detox of already taking out common food sensitivities. So then when the detox is over, I'll give the person a two day period to introduce one food or food type at a time.
And then they keep a diary and they're looking for reaction to that particular food. And the way this process actually works, is because when, when you're consuming something that the immune system doesn't like, it's reacting to it. When you take that out for a few weeks, the immune system says, Ah, great, so I can have a rest. No, I'm not going to have to deal with us wheat or dairy that comes in every day. So it relaxes a bit. But guess what, after three weeks, you suddenly drink a whole lot of milk or how Some poor quality yogurt and what happens to the immune system has a tantrum.
So what we're looking for is reactions that are much stronger than you actually get with, you know, day to day consumption. An example I have is a client I used to work with. We did a three week detox. He then went back to his beautiful sandwich every single lunchtime, but within half an hour of that sandwich every day, he had diarrhea, he was running to the toilet. That didn't happen before. So it was a very obvious message to have, hey, Wheaton, this bread is not good for you.
If however, you choose to continue eating these foods that are just, you know, reactive to the immune system, you can end up with some pretty horrible chronic health problems. The most common ones are in the gut. So IBS is you know, quite common reflux, acid reflux, then you've got more serious things. Like inflammatory bowel disease like colitis and Crohn's disease, joint problems are quite common. So just inflammation of the joints, which can lead into rheumatoid arthritis in some cases, then you get issues which can become an eczema or psoriasis. You've got headaches, mood disturbances, and depression, anxiety, these can actually all come from just eating the wrong food.
So it's incredibly important to be vigilant with the types and the choices you make. In 12 steps to wholesome nutrition. I'll be greatly expanding on this fascinating subject, including giving you a homework homework exercise of the elimination challenge.