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Food sensitivity


When you eat something that doesn’t agree with you, you wonder: do I have a food allergy or a food sensitivity? Here’s a clue: if you can eat a small amount of the food without ill effects, or if you can prevent a reaction (say, by popping lactase enzyme pills before ice cream) it’s likely a food sensitivity. Food sensitivities don’t trigger the “classic” immune response and aren’t life threatening, but they can cause fatigue, nausea, bloating, diarrhea, and other icky symptoms. Plus, non-allergy reactions to food can be delayed by hours or even days. So, what causes a food sensitivity in the first place? First off, any food or ingredient can trigger a reaction. Sometimes, the cause is additives and preservatives, such as sulfites in wine, dried fruits, and canned goods. It may also be linked to stress or irritable bowel syndrome. One solu-tion: an elimination diet, which involves removing suspected trigger foods from your diet for a couple of weeks and then adding them back in, one by one, to identify the culprit/s. Food sensitivities, by definition, are slippery to define and study, and testing is controversial. Take non-celiac gluten sensitivity (NCGS), which is associated with intestinal problems or other symptoms but is not celiac disease. Researchers aren’t sure how to test for it, but practitioners generally recommend an elimination diet that cuts out wheat, dairy, and other foods that are considered “general suspects.” This type of diet definitely takes discipline, but it can be really helpful in determining if other symptoms, like acne, joint pain, fatigue, brain fog, and facial puffiness, are caused by foods. If you’ve been experiencing food sensitivities—and all the un-comfortable symptoms that go along with them—you might actually be very ready to do what’s necessary to discover your triggers!

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Books about Food sensitivity


Hungry for More: Eating Well with Multiple Food Sensitivities & Allergies: Sweet & Savory Recipes Free of Over 40 Food Allergens including Gluten, Corn, Soy, Peanuts, Dairy, Eggs

In her latest book, Jackie J. Torell shares with readers more of what she’s learned about eating allergy-free. With over 55 new sweet and savory allergy-free recipes, “Hungry for More” reflects Jackie’s tireless dedication to developing and fine-tuning new recipes in order to offer much needed variety to diets limited by food allergies. Working with the ingredients she can safely use, Jackie once again has created allergy-free recipes that are satisfying, flavorful and nourishing. Jackie Torell has been eating well with multiple food sensitivities and allergies since her initial diagnosis in 2011. From the point of diagnosis on, Jackie knew she was in a position to help others from what she was learning on how to live and eat well with over 40 food sensitivities and allergies. In her first book, “The Path to Eating Well with Multiple Food Sensitivities and Allergies,” Jackie shared her journey and recipes, inspiring others facing many of the same issues with food allergies. Jackie stresses that others don’t have to be allergic to all (or even one) of the foods she is in order to benefit from the recipes. Even those without food allergies will find recipes that are healthy, nutritious and delicious. Each recipe is free of: Gluten, Wheat, Rye, Gliadin, Barley, Malt, Quinoa, Corn, Soy, Eggs, Dairy, Casein, Cow’s Milk, Goat’s Milk, Cheese, Butter, Margarine, Beef, Lamb, Shrimp, Almonds, Peanuts, Walnuts, Pistachios, Pine Nuts, Sesame Seeds, Sunflower Seeds, Beans, Eggplant, Mushrooms, Peppers, Squash, Avocado, Blueberry, Cantaloupe, Grapes, Pumpkin, Raisins, Chocolate, Brewer’s Yeast, Beer, Wine, Alcohol, MSG, Sulfites and Artificial Sweeteners. Prepare to once again be inspired with new allergy-free recipes and ideas. You, too, may find that allergy-free food really can and does taste good!

Podcasts about Food sensitivity


SIBO Made Simple: Histamine, SIBO and Food Sensitivities: What Seasonal Allergies Have to Do with Gut Health with Heidi Turner

Have you found that fermented foods, bone broth and wine make you feel sick? Do you sometimes feel edgy, anxious or are unable to sleep? Does your nose stay stuffy year-round to boot? You might be dealing with a histamine intolerance. In today’s episode, integrative nutritionist Heidi Turner explains how histamine works to support various systems in the body, and the inflammatory effect on those systems when we have too much of it. Heidi specializes in complex health issues including SIBO, autoimmune conditions, histamine intolerance, mast cell activation and food chemical sensitivities, and has counseled thousands of patients on ways to reduce inflammation through dietary change and manipulation of the microbiome. This chat took me by surprise: I learned so much about the connection between seasonal allergies, sleep, stress and SIBO. And we discuss a tangible path to reversing histamine dis-regulation in just a week. If you’ve been suffering from food sensitivities, even on a low FODMAP diet, this episode is a must listen. A Quick Taste of What We’ll Cover: What is histamine and how does it work in the body? How over the counter medications work to relieve some histamine symptoms Why certain types of excess histamine presents as a runny nose and others affect your gut How SIBO can spark the development of histamine intolerance Examples of histamine producing foods versus histamine liberating foods Testing for histamine intolerance and how to tell if you have it The biggest rules of thumb for limiting histamine and how to cook around them Long-term approaches to histamine issues and how sleep can be affected Supplements you can use for when you have a histamine flare up Stress management strategies to help with histamine issues

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