Food's Toxic Effect
by Bonnie Minsky MA, MPH, LDN, CNS & Steve Minsky

Many of us are aware of food allergies. These are immediate, catastrophic inflammatory responses to foreign proteins in foods or substances that we ingest (commonly known as anaphylaxis). It is estimated that 12 million Americans suffer from true food allergies. Most of us know if we have a true food allergy.

However, many of us are unaware of what approximately 72 million Americans suffer from: food intolerance. If our practice is any indication, we think the number of Americans with food intolerance is much higher than estimated.

Food intolerances are most indicated in individuals with inflammatory bowel problems which can include eosinophilic esophagitis, Crohn's disease, ulcerative colitis, and irritable bowel syndrome. Additionally, those with rheumatoid arthritis, osteoarthritis, post-traumatic arthritis, fibromyalgia, and migraines often have food intolerances.

Simply, when an intolerant food is presented to the digestive system, it has a toxic effect at the cellular level. Gluten intolerance is a perfect example of how a substance, in this case, the glue that holds grain together, attacks the cells in our digestive tract and creates a host of adverse effects. As the toxicity becomes more pronounced (cells begin to die or under perform), this is when we contract chronic conditions such as the aforementioned.

In our estimation, roughly 40% of our clientele have food intolerances. In most cases, if the food triggers are not discovered in the first few appointments, we run a Food Intolerance (Cytotoxic) blood test that covers 209 foods, spices, and preservatives. We have used the same lab, Biotrition in Rolling Meadows, for many years because their results are accurate and consistent. One of my colleagues, respected allergist Dr. Robert Boxer, has been using this test even longer.

In February, to our delight, one of the few studies ever done on food intolerance was published. It was a resounding success and mirrored almost to the letter how we treat food intolerance. Please read our analysis of the study.

Contact our office if you suspect that you may be food intolerant and want to explore your options. As we mentioned in our piece, The Gut/Brain Connection, long-term exposure to food intolerants are integrally linked with neurological imbalance as well.

More Americans have become aware of the 'toxic potential' of additives and preservatives. While MSG (monosodium glutamate), food dyes/colorings, and sulfites are well-known, we will be hearing more about the growing intolerances to yeast, artificial sweeteners, benzoates, mold and bacteria, antibiotics and other medications, vaccines, genetically modified foods, viral adulteration/irradiation of our food supply, etc.

What all the experts agree upon is that the number of children and adults with food allergies and intolerances are on the rise, not on the decline.

Allergy season begins mid-April. If you have environmental allergies, it would be a good idea to get into preventative mode now. You need to start thinking about foods that cross-react with environmental allergens. Here are some quick tips:

• Supplement with Probiotics - reduces intestinal inflammation related to allergic response.
• Supplement with an antioxidant complex such as Allergy Fighters.
• Supplement or consume copious amounts of inflammation-reducing omega-3 fish oil.
• Supplement with magnesium for cellular health.
• Reduce or eliminate all refined and added sugars, which suppress the immune system and degrades cell health.
• Minimize consumption of your most common food allergens/intolerants.
• Refer to our Food Allergy Handbook for the entire list of spring cross-reactors and much more.
  

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