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KBMO Diagnostics

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Norwell Athletic Club
The ability to SIMPLIFY means to eliminate the unnecessary so that the necessary may speak. ~Hans Hofmann
CATEGORY: FOOD ALLERGIES
Food Allergies and Bio-Individuality
Food Allergies and Bio-Individuality
Let us briefly explain the difference between a food intolerance and a food allergy.
First of all, we have to understand that we are all bio-individually different and we always need to respect that for ourselves and others! What makes one person feel comfortable, healthy and strong might cause some weakening reactions to another person! This is important in reference to respect for ourselves and for others. We need to understand that a “one-size fits all” approach in any aspect of life does not work.
Food reactions are common but most are caused by a food sensitivity rather than a food allergy. A food intolerance can cause some of the same signs and symptoms as a food allergy, so people often confuse the two.
A true food allergy causes an immune system reaction that affects numerous organs in the body. In some cases, a food allergy can be life-threatening. In contrast, food intolerance symptoms are generally less serious. We advise people to eat mindful; and be more aware of the reaction a food causes in our body.
Celiac disease has some features of a true food allergy/food intolerance because it does involve the immune system. Symptoms are mostly (but not only) gastrointestinal, and this chronic digestive disorder is triggered by gluten, a protein found in wheat, barley, and rye. The FDA has established initial guidelines for use of the term “gluten-free” on food labels. Currently, the “gluten-free” label is voluntary-it is up to the manufacturer whether to include it. The FDA is in the process of refining guidelines for gluten-free labeling.
If you have a reaction after eating a particular food, please see your doctor to determine if you have a food intolerance or food allergy.
In the United States, the Food and Drug Administration (FDA) requires food manufacturers to list the eight most common ingredients that trigger food allergies. The information regarding food allergies has to be written in simple terms that adults and older children can understand it! Here are the eight foods included in all allergy labeling:
  • Milk
  • Eggs
  • Peanuts
  • Tree Nuts (such as almonds, cashews, walnuts)
  • Fish
  • Shellfish (such as crab, lobster, shrimp)
  • Soy
  • Wheat
Fresh produce, eggs, fresh meat and certain highly refined oils don’t require listing on labels.
Be cautious!!!!!!!!!
Always double-check labels to make sure you know what you are eating or drinking!!!
For more information, please see me at Norwell Athletic Club (NAC).
Yours in Health,
Silke Heine, Owner of Simplify Holistic Nutrition
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or email at Silke@SimplifyHolisticNutrition.com.