Food intolerance is often overlooked as a cause of pain, fatigue and unpleasant symptoms, yet it is very common.
It can occur due to genetic reasons, or it can occur after a high stressor (infection, other) that has disrupted core functions (like digestion, liver detoxification).
For some people however, a period of restricting food intolerance triggers may be needed.
The most common are
These diets are meant to be short term. However, some people due to complex health issues may need to be on a restriced special diet long term. These under supervision or other see here.
Some simple tricks for managing food intolerance
- If dishes containing lactose, fructose or histamine are eaten in small quantities and spread throughout the day, they are usually better tolerated.
- Gluten-free and lactose-free products are available nowadays from major retailers. Most people with these intolerance can usually tolerate small amounts of foods containing these. But any one with Celiac Disease must avoid Gluten completely.
- Reducing the intake of potentially problematic food chemicals (salicylates, amines and glutamates) can be achieved by reducing your intake of highly aromatic and intensely flavoured foods like spices, aged and tasty cheeses, processed and deli meats, smoked products. It can also help to eat friendlier food recipes at least some of the time.
To find out more about food intolerance I recommend
- reading the RPAH ALLERGY UNIT FOOD INTOLERANCE Handbook-p1-33
- Wikipedia article: Food Intolerance.
For recipes reduced in – salicylate, amines and glutamates, see my site friendlier foods.