I can’t help but laugh a little. I made a pretty big vow to whip myself into blogging shape. I made a few recipes but waited to post so I could spread out my work. What happened? My husband’s new diet.
See, my husband, Jon, has always had a sensitive stomach. We constantly went back and forth about what ailed his stomach. We blamed the usual suspects like cabbage, beans, etc. So I left these foods out of his lunch. But the stomach did not subside. It reached a crescendo during Super Bowl week when my husband described the pain as unbearable. So we are in a current food overhaul. I’ve heard of some diets where people cut out common food intolerances to try and pinpoint the culprit.
Okay so let me back up- what the fudge am I talking about? Most of us are aware of Food allergies (IgE). Doctors test for these allergies by pricking a needle on your skin and waiting for signs of irritation. This is an immediate response to the allergy trigger, and most people have a general sense of their allergies. That seasonal allergy? IgE. That girl who carries around an EpiPen just in case of “nut-dust”? IgE. These allergies are easy to identify.
But food sensitivities (IgG), are more difficult to identify. Food “sensitivities” can be called allergies or intolerance. Testing for these allergies is usually done with a blood sample. Information about this is relatively new, and sadly, that means that most insurance companies don’t currently cover this testing. Basically it is a delayed reaction to the “bad foods.”
Symptoms can be a little vague. They range from digestion issues (IBS, bloating, blood in stool, constipation) to skin irritations (acne, eczema, hives) or even general aches (fatigue, headaches, puffy eyes). Many symptoms can be passed off as side effects of other ailments, so knowing that you may actually have any food sensitivities isn’t simple.