Most common food sensitivities

December 24, 2013

Those foods which are the most common among those individuals with food sensitivities include grains (including wheat, rice, quinoa, oats, barley, spelt), gluten (a component in wheat, and used as a binder in many processed foods today), dairy (primarily the casein component).  There are other foods and food particles which can cause sensitivities but these are the most common.  As mentioned earlier, toxins such as such as food additives used in food production and processing, the types of fats, sugars, genetically modified plants and animals, the use of hormones for mass production, as well as cooking methods utilized in our world today, in addition to environmental toxins such as chemical exposure, air and water quality issues have all contributed to alterations in our genetic makeup, known as epigenetic changes.   These have led to alterations in how our bodies work and how we respond to the world around us, which includes forming antibodies to these toxins, and antibodies against our own systems such as with auto-immune conditions and cancer.