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A small minority of adults - less than five percent - have true allergies to foods. Common food allergens include milk, eggs, peanuts, tree nuts, shellfish, soy and wheat. When true food allergies occur, the immune system reacts to a benign substance as if it were a harmful one, and produces antibodies against it, releasing histamines and other compounds in the process. This causes symptoms such as a tingling mouth, hives, swollen tongue and throat, drop in blood pressure, or even anaphylactic shock.
(Source: Dr. Andrew Weil)
Many people with normal diets who eat otherwise healthy foods suffer uncomfortable symptoms such as a headache, stomachache, eczema or other problems. Many times these symptoms are precipitated by eating foods that actually cause food sensitivity. People suffering from food sensitivities rarely make a connection with specific foods so the underlying symptoms continue to be unresolved. In addition, diets are generally maintained so the current symptoms remain while new symptoms emerge over time. The net result is that people needlessly endure years of chronic illness: arthritis, asthma, migraines, cluster headaches, bowel problems, eczema, fatigue, heartburn and hyperactivity without knowing that food sensitivities cause, or contribute to, many of these conditions. People experiencing these symptoms may consider being tested for food sensitivities. Almost any food can cause a food sensitivity but many factors, especially genetics, control the actual immune response and the types of foods causing the food sensitivity to vary from person to person.
The FIT Test screens up to 132 foods and food additives that are common in most diets. Screening enables identification of the food sensitivities for each individual so that the "problem" foods can be eliminated from diet. Diet management is the key to alleviating food sensitivities.