Food Sensitivity and Health Disturbance Cycle

We live in a time when the common foods we eat have been chemically modified, denatured, and contain petro-cemically based additives, preservatives, flavors, and colors. When people ingest these ‘trigger’ foods, they set off a pinball effect on metabolic disturbances that contribute to alterations in energy, mood, performance, and cognition. A food sensitivity occurs when the immune system recognizes a food as foreign and sets out to neutralize or destroy it.
Repeated ingestion of trigger foods Energy burst from eating trigger foods remembered Cells undernourished; continued cravings Altered metabolism and fat burning capacity Energy loss, weight gain, cognitive impairment, aging Mood alterations: drop in serotonin Depression, anxiety, insomnia, irritation Alarm signal triggered: foreign substance in body Heightened energy: stress response of hormonal Arousal of mucosal inflammatory reponse Immune system attacks foreign substance in the gut

Immune system attacks antigens

Absorption of antigenic substances Nutrient depletion from intense defence activity Increased intestinal permeability: leaky gut

A simple process to correct this repetitive response is to:
1. 2. 3. 4. 5.

Neuro-hormonal exhaustion

Dysbiosis: altered bacterial and yeast in gut Nutrient depletion of antioxidants and proteins

Eliminate these foods for 2-4 weeks Reintroduce them one at a time and notice if a disturbance recurs Eat the food occasionally or as long as no disturbance is noted Eliminate the food(s) for 4 months if a moderate to severe disturbance is noted Retest to see if the body has gained tolerance to the food

An Eating for Health™ food plan that emphasizes a diverse, plant-based, organic whole food diet that is clean, simple, and free of trigger foods such as wheat, dairy, corn, soy, sugar, coffee, commercial beef, and artificial sweeteners is advised. Working with a natural chef or nutrition educator enables a person to adapt to a new menu without undue stress.