Have you ever kept track of what happens to you after you eat certain foods? Many healthcare practitioners and physicians believe that the only definitive way to identify the foods that are toxic to your body is by using the Allergy Avoidance Diet and keeping a diary of symptoms.In an Allergy Avoidance Diet (also called an Elimination Diet), any food that is suspected to cause an allergy or intolerance reaction is removed from the diet and replaced with foods that are least likely to cause a toxic response.
The hypoallergenic foods, or those foods with a low-allergy-potential, include pears, apples, most vegetables, most beans and legumes (except peanuts, which are actually a legume rather than a nut) and the "non-gluten" grains (such as rice, millet, quinoa, and amaranth. Rice is particularly beneficial as part of the Allergy Avoidance Diet. Whole, organically grown, brown rice is an excellent choice for an Allergy Avoidance Diet.
The foods most likely to cause a toxic response include cow's milk, wheat, gluten-containing products, nuts, shellfish and fish, chocolate, caffeine, alcohol, and foods with artificial colorings or preservatives. Citrus foods and tomatoes are often included as foods to avoid, depending on the suspected food sensitivities. A food and symptom diary is kept while on the Allergy Avoidance Diet. After a period of two to three weeks, foods that have been avoided can be carefully re-introduced one-by-one while keeping a diary of symptoms. This re-introduction of foods is called the "Challenge" phase of the Allergy Avoidance Diet, and only one suspected food should be reintroduced at a time. A period of two to four days per food introduced should allow time for delayed-response symptoms to appear. Without this time period, you might determine you are sensitive to the wrong food.
If your symptoms are significant, you should consider working with a Nutritionist or Naturopath Doctor during the challenge period since re-introduction of a food to which you are extremely sensitive can result in more severe symptoms.
Healthcare practitioners sometimes use other clinical tests to determine suspected food allergies. However, since there are so many types of food sensitivity responses, the Elimination Diet is considered the "gold-standard" for identifying food sensitivities.
The hypoallergenic foods, or those foods with a low-allergy-potential, include pears, apples, most vegetables, most beans and legumes (except peanuts, which are actually a legume rather than a nut) and the "non-gluten" grains (such as rice, millet, quinoa, and amaranth. Rice is particularly beneficial as part of the Allergy Avoidance Diet. Whole, organically grown, brown rice is an excellent choice for an Allergy Avoidance Diet.
The foods most likely to cause a toxic response include cow's milk, wheat, gluten-containing products, nuts, shellfish and fish, chocolate, caffeine, alcohol, and foods with artificial colorings or preservatives. Citrus foods and tomatoes are often included as foods to avoid, depending on the suspected food sensitivities. A food and symptom diary is kept while on the Allergy Avoidance Diet. After a period of two to three weeks, foods that have been avoided can be carefully re-introduced one-by-one while keeping a diary of symptoms. This re-introduction of foods is called the "Challenge" phase of the Allergy Avoidance Diet, and only one suspected food should be reintroduced at a time. A period of two to four days per food introduced should allow time for delayed-response symptoms to appear. Without this time period, you might determine you are sensitive to the wrong food.
If your symptoms are significant, you should consider working with a Nutritionist or Naturopath Doctor during the challenge period since re-introduction of a food to which you are extremely sensitive can result in more severe symptoms.
Healthcare practitioners sometimes use other clinical tests to determine suspected food allergies. However, since there are so many types of food sensitivity responses, the Elimination Diet is considered the "gold-standard" for identifying food sensitivities.
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