Allergic Foods

Alas the Foods You Love

Perhaps the first and most basic principle of food allergy is this: The foods you eat and love the most will usually be part of your problem. In fact, it has been observed that many Orientals are allergic to rice, and many Mexicans are allergic to com. Consequently, you carbohydrate addicts will often find that on an Atkins diet, you do more than just lose weight and feel more energetic. You may also clear up nagging physical ills, from headaches to diarrhea, that you never did understand the source of.

The trouble with food intolerances is that we actually become addicted to the very foods we’re intolerant to. The term you will see often repeated in the writings of specialists in environmental medicine is allergy addiction. It works something like this: Those foods that make us ill actually make us feel better for a short time after we eat them. It’s a classic addiction pattern, isn’t it? The sugar addict, the drug addict, the alcoholic, all feel better when the fix is in. But they all feel worse later.

For each and every addicted person, there’s the difficult process of withdrawal. If you’re allergic to a food that has become the mainstay of your diet, then you will suffer unpleasant withdrawal symptoms when you quit. The worse these symptoms are, the happier I, as a doctor, am. That’s because the greater your addiction is, the greater your physical improvement will be once you scale the withdrawal hurdle. So put up with feeling worse for a few days, because after you give up the food âœyou can’t live without,❠you’re almost certainly going to feel better. The general rule is that after two to five days, the withdrawal symptoms cease.

A few of the other very common allergic foods are the nightshade family (potato, tomato, eggplant, paprika, tobacco), sulfites, coffee, chocolate, citrus fruits, and among the foods permitted on my diet shellfish, beef, chicken, onions, mushrooms, pepper and other spices, and artificial sweeteners.

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