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Food Allergies
By:
Joe Hing Kwok Chu
When
patients have chronic mood swings, short term memory problems (learning
or reasoning problems), headaches, muscle
pain, psoriasis,
chronic sinus problems, asthma and/or
chronic fatigue, and it seems that none of the therapies works, food
allergies should be investigated.
The most
common foods that trigger an allergic reaction in food sensitive people
are: foods or drink that contain nitrites,
glutamates, aspartic acid, caffeine,
and tyrosine, gluten from wheat, soy, corn
or peanuts, mold from food, followed by milk, eggs, citrus, tomatoes,
sugar, brewer's and baker's
yeast, but any food or beverage can trigger a reaction in certain people.
Most
food sensitivities will not show up in standard skin scratch tests.
Most
nutritionists, doctors and even most allergists are not trained to recognize
food sensitivity.
Food
allergy testing is usually done by process of elimination. First,
avoid the most common foods or beverages that can trigger allergic reactions.
Avoid eating them until the symptoms subside. Then re-introduce them
one by one until the cause of allergy can be identified. Sometimes an
allergic reaction might not show up immediately. Some might take two
days or more to appear.
Other informative sites:
FDA
site
Eosinophils and food allergies
food
allergy research
books and
articles
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