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Can Food Be Making You Sick?

It seems that no matter what the event these days, there is food criteria to attend to. From your child’s school, to the local restaurant, to friends and family, food sensitivities are knocking on your door. Food sensitivities effect so many people that they can’t be ignored.

The CDC, Center for Disease Control and Prevention, reports, “allergies are the 6th leading cause of chronic illness in the U.S. with an annual cost in excess of $18 billion…50 million Americans suffer from allergies each year”.  According to FARE, Food Allergy Research & Education, food allergy facts and statistics in the United States, there are “more than 170 foods that have been reported to cause reactions in the U.S.”.

PUT A CHECK IN EACH BOX BELOW THAT APPLIES TO YOU:

◊  Depression and/or mood changes

◊ Anxiety

◊ Muscle aches or joint pain

◊ Nasal congestion

 ◊ Constipation and/or diarrhea

 ◊ Acid reflux/indigestion

 ◊ Bloating or gas

 ◊ Dark circles or bags under your eyes

◊  Headaches

 ◊ Rashes or skin dryness/itchiness

 ◊ Fatigue

 ◊ Unintentional weight gain

Did you check one or more of the symptom boxes above?

You could be suffering from food sensitivities.

ARE YOU SUFFERING FROM FOOD INDUCED INFLAMMATION?

Do you feel like your weight fluctuates or you just can not get rid of the those unwanted pounds. Do you feel like you have done it all and you just can’t lose the weight? This can be truly frustrating indeed!

Food sensitives cause inflammation in the body. This Inflammation increases our risk of developing disease, ultimately obesity.

Although we hear food allergies and food sensitivities interchangeably, they do differ. How do we know which one we are suffering from?

There two types of food mediated reactions, immune mediated and non-immune mediated

Immune Mediated:

  • Food Allergies

Non-immune mediated:

  • Food Sensitivities
  • Food Intolerances

Food allergies are known as IgE, immunoglobulin E, mediated type 1 hypersensitivity reactions and are generally immediate in response. These bodily reactions can range in severe such as hives to more critical in response such as anaphylaxis and can be fatal. Some of the most common allergy foods include tree nuts, peanuts, eggs, fish and shellfish, milk, gluten, and soy. Foods that we are allergic to must be avoided and can not even be consumed in even small quantities.

Food intolerances are non-immune related and are a result of a metabolic reactions such as a lack of an enzyme to digest the foods such as lactase. When this happens, they are considered intolerant and will no longer be able to digest dairy foods.

Food sensitivities are delayed in onset, up to 72 hours or more, and are non-immune mediated reactions and are a result of an ingested food. Food sensitivities maybe present as any of the following conditions:

  • Crohn’s disease
  • GERD
  • Irritable bowel disease/diarrhea/constipation
  • Migraines
  • Ulcerative colitis
  • Fibromyalgia
  • Eosinophilic esophagitis
  • Arthritis
  • Attention deficit disorder
  • Eczema

Food sensitivities can be the body’s response to a chemical naturally occurring in a food such as solanine, histamine, and salicylates. These reactions many times are dose related and sometimes can be consumed in small amounts but when a threshold is reached, a reaction occurs. Each person’s threshold will be different and some people may need to remove this these foods from their diet to become asymptomatic.

4 COMMON CAUSES FOR FOOD SENSITIVITIES 

  • Leaky gut! When our intestinal barriers break down from bad bacteria, parasites or infections passing through, this is considered leaky gut. When this happens, our immune system becomes compromised and food particles can enter the circularity system and create systemic inflammation. Sometimes these foods that cause our body havoc and can be difficult to assess because these reactions are often delayed. Food sensitivity testing can be done to help us get a baseline for what these foods may be. Elimination diets are implemented to remove those foods for generally 6-8 weeks to essentially calm or better yet reduce the inflammatory response.
  • Chronic antibiotic use. The use of antibiotics sometimes can’t be avoided, but this can compromise the immune system. Antibiotics kill off the bad bacteria it was intended to but also do a number on the good bacteria that keep the ecosystem in balance.
  • Chronic stress and toxic exposure. Every day we breath in air, drink water, and eat food that have chemicals and pesticides that our liver has to work overtime to filter out. This insult can result in toxic overload causing us to feel fatigue and run down. This can impact our immune systems negatively making our bodies even more susceptible to food sensitivities.
  • Too much of one food. Ever think about how many times you eat the same food in one day? Let’s look at a scenario that can be commonly seen in many diets.

EGGS! Breakfast time, you eat 2 eggs over easy over paleo bread (made with egg whites) and butter with a piece of fruit. Lunch time, Chicken cranberry walnut salad made with mayonnaise (this contains egg), over bib lettuce. Snack: RX bar (contains egg). Dinner meal consists of veal parmesan (breaded and dipped in egg) with green beans. Sometimes we can eat a particular food in a small quantity but when we are exposed to it multiple times in one day we can hit our threshold. In this case, it would have been 5 times in one day!

CAN DIET REALLY MAKE AN IMPACT ON OUR HEALTH AND SIGNIFICANTLY IMPACT OUR DAY TO DAY SYMPTOMS?

Yes, changing your diet can be life altering!

5 COMMON FOOD SENSITIVITIES FOR YOU TO CONSIDER

  • Histamines. The most common symptoms of histamine sensitivity include itching and headaches. Foods to consider reducing or eliminating from your diet plan include aged cheese and meats, citrus, spinach, bananas, and fermented foods and many spices too!
  • Solanine. A common symptom of solanine sensitivity is muscle and joint pain. I find that this is one of the hardest groups to decrease because it contains tomatoes and potatoes, in other words, tomato sauce and french fries!! Other solanine rich foods include eggplant, goji berries, and peppers.
  • Sulfites. Common symptoms of sulfite sensitivity include difficulty breathing or wheezing, loose stool or trouble swallowing. Sulfites can be found naturally in food or added as a preservative. Foods that contain sulfites include dried fruits, shellfish and crustaceans, cruciferous vegetables such as broccoli, cabbage Brussels sprouts, premade packaged foods such as instant potatoes and doughs, and malt beverages and wines.
  • Soy. Soy sensitivity can manifest itself in different ways in each person. Some symptom may include flushing, lip swelling, loose stool or abdominal cramping. Soy is found soybeans, bean curd, edamame, miso, natto, soy sauce, soy milk, many vegan products and additives such as TVP (textured vegetable protein).
  • Gluten. Common symptoms of gluten sensitivity may include brain fog, rash, loose stool, and bloating. Gluten can be found in breads, cereals, premade packaged foods, veggie burgers, breaded meats and meatballs, malted products, make ups and

Rather than guessing what these offending foods are, we can get this information from food sensitivity testing.

The FIT test (Food Inflammation Test) measures 132 foods, colorings and additives that can result in delayed food sensitivity. The FIT test is unique in that it measures IgG antibodies along with complement that is produced from immune complexes as a result of food that crosses through the intestinal lining. It is also a great way to understand if you have a leaky gut and if it’s causing food sensitivities.  Learn more here.

As a Nutritionist, I knew a lot about food but removing my food sensitivities was a true eye opener for me and one of the largest positive impacts I made on my health and well-being.

 

 

Keri Lynn MacElhinney, RD, CDN, CLT, IFNCP is a Functional Medicine Nutritionist at Blum Center for Health.  She has over 20 years of professional experience as a Registered Dietitian and holds a nutrition license in New York and the State of Connecticut. In her early years, her field experience covered a wide array of areas including acute care hospitals, community health centers, substance abuse.  Make an appointment with Keri Lynn at 914-652-7800.

 

 

 

 

 

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Protecting our Youth from Colorectal Cancers

cancer

By: Pamela Yee, M.D.

A photograph of a beautiful, vibrant, 22-year old woman with the following headline recently caught my eye: Colon and Rectal Cancers Rising in Young People (1). As reported by The New York TImes, the American Cancer Society cites an increase in the number of young adults developing colon cancer, a disease most associated with that of an aging population.

Interestingly, researchers are at a loss to explain this rise.

The connection is obvious to me.

I strongly believe our diet foremost, and plethora of toxic environmental exposures, cannot be ignored. These exposures, both food and environment, begin in the womb and continue throughout childhood.

The larger question is, how can we collectively get our children to develop good eating habits to set the stage for optimal health?

FOOD

What’s Changed? The MEDIA!

As a kid of the 70’s I witnessed the early blossoming of processed foods.  Doritos, Lucky Charms, Kool Aid and Twinkies were common kids’ staples and few spoke of organic food. But, coming from a family that immigrated from China, these foods were kept at bay since my Grandma home-cooked almost all meals. There was no need, or pressure, for convenience foods — they were seen as treats.

Also, the art of corporations marketing to children had just began taking off. The allure of characters beckoning children to sample their spaceship-shaped waffles or cookies bathed in food coloring could not readily reach children through TV and other media. I believe the kids I grew up with benefitted from this relative media innocence.

A crucial point in 1980 changed everything.  The Federal Trade Commission had been trying to set restrictions on advertising to children. Their argument was that young children could not discern commercials from entertainment programs and older children could not understand the long-term health consequences of eating lots of sugar.  But pressure from the sugar, toy, candy and cigarette industries and farmers growing wheat for sugared cereals, all swooped down to prevent this from happening.

In 1980, Congress passed an Act that “mandated that the FTC would no longer have any authority whatsoever to regulate advertising and marketing to children, leaving markets virtually free to target kids as they saw fit,” wrote Anna Lappe, author and food advocate.

This one act launched the onslaught of marketing to children, and morphed into the complex state it is today where movies create characters which then show up on cereal boxes, plastic toys and candy wrappers.  [To read more about this pivotal act in detail, you can read Anna Lappe’s take on it here.

It’s surprising there was no extended commentary on the New York Time’s report on why this increase in colorectal cancers are being seen in young adults, and that the reasons are “baffling.” To me it all boils down to the environmental change that has occurred over the last four decades. And if food is the “medicine” that we put in our bodies all day, processed by our gut and microbiome, it seems that there would be an association between diet and incidence of disease.  Of course we can wait and wait for further studies to elucidate or we can do something about it now.

HOW TO HELP OUR CHILDREN

ROLE MODELS

From a preventative sense, one of the most potent things we can do for ourselves, and for our children, is to set a behavior we want modeled.  The younger you start with children, obviously the better. But, discussions with older children about why and how food impacts how they feel are powerful. They may not take to them right away, but you are sending a verbal message that you then reinforce by walking the talk. If mom and dad are eating sugar or convenient processed foods on a regular basis how can you expect your children to take you seriously?

MEDIA

Another way we can help our children is to limit media.  Easier said than done, I know as tech is the easy babysitter we employ so that, as parents, we can do chores around the home or placate an angry toddler on an airplane.  But the more we rely on that easy solution the more detriment it imposes on our children, not only because of the advertising and marketing, but also on the very relationships parents have with their own children.

Catherine Steiner-Adair Ed.D, a clinical psychologist and expert in child development and education, wrote the book, The Big Disconnect: Protecting Child and Family Relationships in the Digital Age after extensive interviews with children and parents on how social media and technology change the way children learn, grow and make connections with others.  She also gives advice to parents and educators on how to deflect the detrimental effects of media on our children.

These suggestions can all translate to better eating — not only because of the reduction of media influences — but because it will force us to pause, parents included. When both parents and their children employ awareness and make conscious choices surrounding food, media and their relationships with one another, family health automatically comes to the forefront. Suddenly you will find that you’re at the dinner table, without your devices, and enjoying a meal together, conversation included.

Reference:

(1) https://www.nytimes.com/2017/02/28/well/live/colon-and-rectal-cancers-rising-in-young-people.html?smid=fb-share&_r=0]

Meet Dr. Yee:

Pamela Yee, MD is an Integrative Physician at Blum Center for Health in Rye Brook, NY.   Dr. Yee has a special interest in integrative cancer care and creates highly personalized treatment plans for each of her patients. She lives in Nyack NY where she and her husband manage their own organic micro-farm.

CLICK HERE  to learn more about Dr. Yee.

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Sesame Kelp Gomasio

Gomasio Sesame Recipe

Sesame seeds are excellent for healing the thyroid. To boost its potency, we’ve added the sea vegetable kelp to our gomasio recipe for added minerals and thyroid support!  Try this salty condiment on your raw cruciferous vegetables, or as a garnish on salads, soups, noodles, and other vegetables.

Serves 12 Tablespoons

Ingredients 

  • 1/2 cup, sesame seeds – toasted
  • 1/4 cup, kelp – toasted
  • 1/2 tsp, sea salt with iodine

Directions

  • In a mortar, grind the sesame seeds, kelp, and salt together until well combined, but not into a paste. If you don’t have a mortar and pestle you can blend this in a coffee grinder in two batches.
  • Store in an airtight container.