Allergy or intolerance, what’s the difference and what can you do?
Reading time: 5-6 min
Do you ever feel tired, bloated or nauseous after eating? Maybe you wonder if you’re allergic to something, or if it’s “just” an intolerance. More and more people are experiencing unexplained symptoms after eating, and it seems like our bodies are becoming more sensitive. But where does that come from . Still More importantly, what can you do about it?
What is an allergy?
In an allergy, your immune system reacts violently and directly to a certain substance, usually a protein in food. Think peanuts, gluten or milk. Your body recognizes that substance as an invader and immediately puts up a defense. Symptoms arise almost immediately and can range from skin rashes and shortness of breath to a life-threatening anaphylactic reaction. In such cases, strict avoidance of the allergen is (peanut, gluten or lactose) necessary or sometimes even carrying an epipen, especially if you are allergic to wasp stings.
What about an intolerance?
An intolerance is different: the body does not tolerate certain substances as well, but the immune system does not immediately panic. The symptoms often come on delayed and vary in intensity. For example, sometimes you can eat wheat just fine, other times it makes you feel dead tired. Sometimes you react immediately to a strawberry, other times you only notice something after two days. Then figure out which food you reacted to.
An intolerance is often recognized by symptoms such as flatulence, bloating, abdominal pain, nausea or fatigue after a meal. An indication of possible intolerance is if you acute sneezing after coming into contact have come into contact with a substance or piece of food that you cannot stand. Sudden itching can also refer to this. You know in such a case that your immune system gets activated where it really shouldn’t.
Why do we respond to food more often?
Our diet has changed considerably over time. Whereas we used to eat mostly fresh and unprocessed foods, we now ingest processed products full of fragrances, colors and flavors on a daily basis. Many of these substances have been “deemed safe,” but little is known about how they act on our bodies in combination. In addition, our food increasingly contains residues of pesticides, antibiotics and other chemicals that can disrupt your gut health.
The way we produce food has also changed. Wheat for example, has been bred to contain more gluten than in the past, and monocultures make crops more vulnerable to fungi and pests, leading to more intensive use of pesticides. All these changes may contribute to hypersensitivity reactions with more and more people. M ands who previously had no problems with anything are now suffering.
As an example: Celiac disease did not exist or hardly exist before 1940. After 1950 it emerged and since then the numbers have only increased with in the wake of allergy to wheat the intolerance to wheat. What has changedd to wheat is a logical question. That one is ennobled. The new wheat yields more but is much shorter than the original wheat. Plus the fact that since the 1950s last century the use of fertilizers and pesticides/herbicides has only increased. Perhaps people are only reacting to the latter while the wheat to blame? Who knows?
Your body gets confused
Some chemicals can behave in your body like something that does belong there. For example, fluorine can mimic iodine even though it has a completely different effect. The result is that body cellen tangle and not know what is good or bad. As a result, you can suddenly react violently to foods that should actually be nutritious . The familiar story of your aunt who can’t stand chamomile tea Or your brother’s severe reaction to broccoli or blueberries just to name a few
The role of your digestion
Healthy digestion is the basis of proper food intake. The digestion is a complex process and too complicated to fully explain. Briefly, the following happens : your food passes through an acidic environment in the stomach, an alkaline environment at the bile and a neutral environment in the colon. Only when that entire system is functioning properly will your food be broken down and absorbed cleanly. In the stomach, your proteins split, like that not enough happens, that’s a prime recipe for flatulence and constipation.
If your digestion is faltering and that can have many causes such as for example eating too fast, hardly chewing so there are few enzymes are togemade. Another possibility is an imbalance in the intestinal flora allowing feedsel gaat ferments or rots in your intestines. Incomplete digestion can eventually lead to inflammation, gas, cramps and other symptoms. Not because you are allergic, but because your body is temporarily unable to process it properly.
What can you do in case of intolerance?
The good news is: an intolerance is usually temporary, and you can often do a lot about it yourself. Here are a few practical tips:
- Eat mindfully. Chewing well and eating slowly helps your digestion tremendously.
- Vary your diet. Too much of the same thing can overload your body. Allow yourself variety.
- Maintain a healthy gut flora. That means lots of vegetables (preferably high in fiber), few processed foods and possibly support with probiotics and enzymes.
- Listen to your body. If you notice that you react badly to something, don’t take it for a while. See if you respond better after that.
- Exercise daily. Good bowel peristalsis helps your body process and dispose of food.
And in the case of an allergy?
A true food allergy requires a different approach. If you know you have celiac disease or are allergic to peanuts, then avoidance is really the only solution. However, if you do accidentally ingest something, you can sometimes limit the damage by immediately taking enzymes that help break down gluten or lactose, for example. This is not a panacea, but it can alleviate your symptoms. What you could also do:
- Chart your nutrition. For a week, write down what you eat and how you feel. Note abdominal symptoms, skin reactions, fatigue, mood swings.
- If necessary, have an intolerance or allergy test done. Note that the reliability of commercial intolerance tests varies widely. A good nutritionist or orthomolecular therapist can advise you on this.
- Look at your gut health. Many intolerances occur because the intestinal flora is out of balance or the intestinal wall is too ‘leaky’ (leaky gut). Here you can do something specific, for example with probiotics, enzymes, herbs or dietary adjustments.
- Don’t just cut out. Leaving out too much and too quickly can lead to deficiencies or an upset diet. Get guidance if you don’t tolerate several things well.
- Also look at stress and lifestyle. Stress affects your digestion, your defenses and your gut flora. Sometimes it’s not what you eat but how you live that causes the symptoms.
In conclusion
Food is supposed to give you energy, not take energy. If you regularly experience symptoms after eating, it’s good to reflect on what you eat, how you eat it and how your body reacts to it. With some knowledge and support, you can often help your digestion go a long way.
Whether it’s an allergy, intolerance or sensitivity, your body is trying to tell you something and does so with signals. Take them seriously, but don’t panic.
We are often tempted to look for the enemy on our plate. But the solution is usually not in excluding everything tasty, but in restoring a healthy balance.
Do you want to know if your symptoms could be related to nutrition? Or have you already tried everything and can’t seem to figure it out? Then we would like to take a look with you. Sometimes the solution lies in something smaller than you think and it starts with listening to your gut.
