I also have this posted on my and Chef Lilly Allison Steirer's blog Health from the Hearth, but I thought it might be useful to have this here as well!
In my 12 years of seeing patients, it seems that the frequency of food intolerances has increased exponentially in all age categories. I think this is perhaps due to a combination of increased sensitivity to foods as well as greater awareness of our bodies and the potential role food sensitivities can play in various ailments. During the springtime, we focus on helping the body eliminate wastes more effectively by optimizing the function of our liver and large intestine. One of the most powerful ways we can do this is to avoid any foods to which we are sensitive. This will decrease inflammation in the digestive tract and throughout the body and improve our ability to properly utilize the nutrients in our food.
What is the difference between an allergy and a sensitivity?
I like to make this distinction because there are clear differences between different types of food reactions. This is because our immune system makes different types of antibodies. Antibodies are “flags” made by our immune cells; when these cells recognize a foreign protein in the body (from a bacteria, a virus, or an allergen like pollen or a food), antibodies are released which tells the body to make inflammation.