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Knowing Botanical Food Families for Cross-Reactivity Allergies

If you have any food sensitivities, intolerances or allergies, then it’s definitely important to check this Botanical Food Family list. When you have a sensitivity to one food, you may also have a “cross-reactivity” or sensitivity to other foods within the same botanical family. A cross-reactivity can occur when the proteins in one allergen food are like the proteins in another. Foods within the same botanical family often contain similar proteins. If you are sensitive to one particular food within a botanical family, you may also be sensitive to other foods within the same family of foods.

All information in this article is for educational purposes only. 
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition. 

Check the Botanical Food Family List against your allergies

Testing for food allergies can also become tricky due to the occurrence of cross-reactivity. You may get a positive test for a food that has the same protein as another food, and it’s the other food that you are more sensitive or allergic too. For that reason, it’s always important to check the Botanical Food Family list for any sensitivity or allergy that you may think you have. Then, be on the lookout for other foods within the same botanical family. Note that tree nut allergies are especially prone to cross-reactivity sensitivities.

The 8 most common food allergies (also known as “the Big 8”) include:

  • Milk
  • Eggs
  • Fish
  • Crustacean shellfish
  • Tree nuts
  • Peanuts
  • Wheat
  • Soybean

Food Allergy

The “Big 8” account for about 90% of all food allergies in the United States. However, most people don’t have a true allergy to a food. A true food allergy occurs when the immune system makes a type of antibody (called IgE) to proteins in a particular food. The antibody is created because the body looks at that protein as an invader or a toxin and tried to eradicate it. This IgE reaction can be tested in a food allergy test. Usually with a food allergy, the reaction occurs very quickly and is severe. Often times there is a feeling of throat tightness. Anaphylaxis and loss of consciousness can also occur. If you have are having an allergic reaction, you should always seek medical attention immediately.

Food Intolerance

Most people do not have a true “IgE reaction” to a food. Rather, they fall within the grey area of food intolerance. A food intolerance can still make you feel miserable, and cause reactions such as skin rashes, itching, hives, urticaria, swelling of the skin, nausea, stomach cramps, headaches, insomnia, vomiting, diarrhea, breathing difficulty (wheezing, repeated throat clearing, cough) and even pain in the joints. But, you can’t get a positive IgE test result. The best way to identify a food intolerance is to eliminate that food, and then re-assess your symptoms. To learn more about the difference between a food allergy and a food intolerance, go here. In some cases, we need to develop a clear outline for an elimination diet where we eliminate foods in an ordered approach. In these cases, we also need to be on the lookout for any cross-reactivity within the same botanical family of foods.

Food Additive Intolerance

In addition to having food intolerances or allergies, I find that a lot of people are sensitive to certain additives in foods. This is something we always need to consider when anyone is having a chronic condition. Even 100% certified organic products can contain certain problematic food additives. The categories I work mostly with include flavor enhancers, colorings, preservatives and stabilizers/emulsifiers. This is an area that many nutritionists and health practitioners are not aware of, and many of my clients have gone through several healers with no avail before finding me. Their first comments are usually in the realm of, “Wow, I’m not crazy after all!” and “I wish I had found you sooner!” Food additives are often hidden under other terms. There are many legal loopholes that food companies use to “hide” the additives in “so-called healthy” foods.

Botanical Families of Foods

Use the list below as a reference for better understanding your food allergy or intolerance. Note that fish and shellfish are also included below, even though they’re not in a plant kingdom family. What’s most important is to get to know your body and how it’s reacting to certain proteins in foods. Long-term, working on improving your gut health will also help to lessen the chance of developing more allergies. The importance of digestive health and bacterial balance is not to be underestimated. In fact, a recent study from Australia just proved that 2/3 of peanut allergies were reversed after giving the patients specific probiotics (source: Murdoch Children’s Research Institute).

Check this list for Cross Reactivity!

Botanical Food Family List

Apple Family (Rose Family): Apple, Apple Cider, Apple Vinegar, Apple Pectin, Quince, Pear (The apple family is part of the bigger rose family)

Arrowroot: Arrowroot

Arum Family: Dasheen, Poi, Taro

Banana: Banana, Plantain

Birch: Filbert, Hazelnut

Brazil Nut: Brazil Nut

Buckwheat: Buckwheat, Garden Sorrel, Rhubarb

Cactus: Cactus, Prickly Pear, Tequila

Capers: Capers Cashew: Cashew, Mango, Pistachio

Cereals: Bamboo Shoots; Barley; Barley, Malt; Bran (wheat); Cane sugar; Cane Molasses; Chestnut, Water; Chestnut, Ling nut; Chestnut, Singhara nut; Corn ; Corn Meal ; Corn Starch ; Corn Oil ; Corn Sugar; Corn syrup; Corn dextrose; Corn glucose ; Corn cerelose; Farina (wheat); Graham flour (wheat) ; Gluten flour (wheat) ; Millet; Patent Flour (wheat); Oats; Rice; Rye; Sorghum; Wheat; Wheat flour; Wheat Germ; Wheat (whole) flour; Wild Rice.

Citrus: Angostura; Citrange; Citron; Grapefruit; Kumquat; Lemon; Lime; Orange; Tangerine

Cochliospermum Family: Karaya Gum, Guaiac Gum

Composite Family (Aster): Absinthe; Artichoke; Artichoke, Jerusalem; Calomel; Celtuse; Chicory; Dandelion; Endive; Escarole; Head Lettuce; Lettuce, Leaf ; Lettuce; Oyster Plant, Salsify; Sesame Seeds/ Oil; Sunflower/ Oil/ Seeds; Vermouth; Vermouth (Ragweed); Vermouth (Pyrethrum); Yarrow.

Crustaceans: Crab; Crayfish; Lobster; Prawns; Shrimp.

Cyperaceae Family (a Sedge): Chinese Waterchestnut

Curry Powder: not a single food but a blend of spices.

Ebony: Persimmon Flax – Linseed oil, flaxseed, flaxseed oil

Fresh Water Fish: Bass, Catfish, Croaker, Perch, Pike, Salmon, Smelt, Trout, Whitefish.

Fungus: Mushroom, Yeast/Antibiotics.

Ginger: Arrowroot, Cardamon, Ginger, Turmeric

Gooseberry: Currant, Gooseberry

Goosefoot (Beet): Beet, Sugar; Chard, Kochia, Lambs Quarters, Spinach, Thistle.

Gourd (Melon): Casaba; Cantaloupe; Cucumber; Honey Dew; Muskmelon; Persian Melon; Pumpkin; Squash; Vegetable Marrow; Water Melon. Grape: Brandy; Champagne; Crème of Tartar; Grape; Raisin; Wine; Wine Vinegar.

Heath: Cranberry, Blueberry, Huckleberry, Wintergreen.

Holly: Mate.

Honeysuckle: Elderberry.

Iris: Saffron. Laurel: Avocado, Bay Leaves, Camphor, Cinnamon, Laurel, Sassafras.

Legume: Acacia; Acacia Gum; Alfalfa; Arabic; Black-eyed pea; Carob; Carob (St. John’s Bread); Cassia; Chick Pea; Field Pea; Green Bean; Green Pea; Guar gum; Jack bean; Karaya Gum; Kidney bean; Lentil; Licorice; Lima bean; Locust Bean Gum; Mungo Bean; Navy Bean; Peanut; Peanut oil; Pinto Bean; Soybean; Soybean oil/flour/lecithin; Split Pea; String Bean; Talca Gum; Tamarind; Tonka bean; Tragancanth Gum; Urd Flour.

Lily: Asparagus, Chives, Garlic, Leek, Onion, Sparsparilla.

Litchi: Litchi Nut.

Mallow: Cottonseed meal, Cottonseed oil, Okra.

Maple: Maple syrup and maple sugar.

Miscellaneous: Honey (watch if you are allergic to bee venom).

Mint: Basil, Horehound, Marjoram, Mint, Oregano, Peppermint, Rosemary, Sage, Savoury, Spearmint, Thyme.

Mussels: Abalone, Clam, Mussel, Oyster, Scallop, Squid.

Morning Glory: Jicama, Sweet Potato, Yam.

Mulberry: Breadfruit, Fig, Hops, Mulberry.

Mustard: Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Celery Cabbage, Chinese Cabbage, Collard, Colza Shoots, Kale, Kohlrabi, Kraut, Horse Radish, Mustard, Mustard Greens, Radish, Rutabaga, Turnips, Watercress.

Myrtle: Allspice, Cloves, Eucalyptus, Guava, Paprika, Pimento.

Nightshade: Brinjal, Cayenne, Capsicum, Eggplant, Ground Cherry, Banana Pepper, Bell Pepper, Chili Pepper, Green Pepper, Red Pepper, Sweet Pepper, Paprika, Pimento, Potato, Tabasco, Thorn Apple, Tobacco, Tomato.

Nutmeg: Mace, Nutmeg.

Olive: Olive, olive oil.

Orchid: Vanilla

Palm: Coconut, Date, Palm Cabbage, Sago.

Parsley: Angelica, Anise, Carrots, Celery, Celeriac, Caraway, Celery Seed, Coriander, Cumin, Dill, Fennel, Parsley, Parsnips, Sweet Cicily, Water Celery.

Pawpaw: Pawpaw, papaya, papain.

Pepper: Black pepper, white pepper.

Pine: Juniper, Pinion nut.

Pineapple: Pineapple.

Plum: Almond, Apricot, Cherry, Nectarine, Peach, Plum, Prune Plum.

Pomegranate: Pomegranate.

Poppy: Poppy seed.

Rose: Blackberry, Boysenberry, Dewberry, Loganberry, Strawberry, Youngberry. (see also Apple family).

Salt Water Fish: Bass, Cod, Flounder, Herring, Mackerel, Mullet, Salmon.

Spurge: Tapioca.

Stercula: Cocoa, Cola Bean, Chocolate (Cocoa).

Tea: Tea.

Walnut: Butternut, Hickory nut, Pecan, Black Walnut, English Walnut.

This list is from http://www.foodallergygourmet.com/


How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Food Allergies:

SaveSave

Knowing Botanical Food Families for Cross-Reactivity Allergies

If you have any food sensitivities, intolerances or allergies, then it’s definitely important to check this Botanical Food Family list. When you have a sensitivity to one food, you may also have a “cross-reactivity” or sensitivity to other foods within the same botanical family. A cross-reactivity can occur when the proteins in one allergen food are like the proteins in another. Foods within the same botanical family often contain similar proteins. If you are sensitive to one particular food within a botanical family, you may also be sensitive to other foods within the same family of foods.

All information in this article is for educational purposes only. 
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition. 

Check the Botanical Food Family List against your allergies

Testing for food allergies can also become tricky due to the occurrence of cross-reactivity. You may get a positive test for a food that has the same protein as another food, and it’s the other food that you are more sensitive or allergic too. For that reason, it’s always important to check the Botanical Food Family list for any sensitivity or allergy that you may think you have. Then, be on the lookout for other foods within the same botanical family. Note that tree nut allergies are especially prone to cross-reactivity sensitivities.

The 8 most common food allergies (also known as “the Big 8”) include:

  • Milk
  • Eggs
  • Fish
  • Crustacean shellfish
  • Tree nuts
  • Peanuts
  • Wheat
  • Soybean

Food Allergy

The “Big 8” account for about 90% of all food allergies in the United States. However, most people don’t have a true allergy to a food. A true food allergy occurs when the immune system makes a type of antibody (called IgE) to proteins in a particular food. The antibody is created because the body looks at that protein as an invader or a toxin and tried to eradicate it. This IgE reaction can be tested in a food allergy test. Usually with a food allergy, the reaction occurs very quickly and is severe. Often times there is a feeling of throat tightness. Anaphylaxis and loss of consciousness can also occur. If you have are having an allergic reaction, you should always seek medical attention immediately.

Food Intolerance

Most people do not have a true “IgE reaction” to a food. Rather, they fall within the grey area of food intolerance. A food intolerance can still make you feel miserable, and cause reactions such as skin rashes, itching, hives, urticaria, swelling of the skin, nausea, stomach cramps, headaches, insomnia, vomiting, diarrhea, breathing difficulty (wheezing, repeated throat clearing, cough) and even pain in the joints. But, you can’t get a positive IgE test result. The best way to identify a food intolerance is to eliminate that food, and then re-assess your symptoms. To learn more about the difference between a food allergy and a food intolerance, go here. In some cases, we need to develop a clear outline for an elimination diet where we eliminate foods in an ordered approach. In these cases, we also need to be on the lookout for any cross-reactivity within the same botanical family of foods.

Food Additive Intolerance

In addition to having food intolerances or allergies, I find that a lot of people are sensitive to certain additives in foods. This is something we always need to consider when anyone is having a chronic condition. Even 100% certified organic products can contain certain problematic food additives. The categories I work mostly with include flavor enhancers, colorings, preservatives and stabilizers/emulsifiers. This is an area that many nutritionists and health practitioners are not aware of, and many of my clients have gone through several healers with no avail before finding me. Their first comments are usually in the realm of, “Wow, I’m not crazy after all!” and “I wish I had found you sooner!” Food additives are often hidden under other terms. There are many legal loopholes that food companies use to “hide” the additives in “so-called healthy” foods.

Botanical Families of Foods

Use the list below as a reference for better understanding your food allergy or intolerance. Note that fish and shellfish are also included below, even though they’re not in a plant kingdom family. What’s most important is to get to know your body and how it’s reacting to certain proteins in foods. Long-term, working on improving your gut health will also help to lessen the chance of developing more allergies. The importance of digestive health and bacterial balance is not to be underestimated. In fact, a recent study from Australia just proved that 2/3 of peanut allergies were reversed after giving the patients specific probiotics (source: Murdoch Children’s Research Institute).

Check this list for Cross Reactivity!

Botanical Food Family List

Apple Family (Rose Family): Apple, Apple Cider, Apple Vinegar, Apple Pectin, Quince, Pear (The apple family is part of the bigger rose family)

Arrowroot: Arrowroot

Arum Family: Dasheen, Poi, Taro

Banana: Banana, Plantain

Birch: Filbert, Hazelnut

Brazil Nut: Brazil Nut

Buckwheat: Buckwheat, Garden Sorrel, Rhubarb

Cactus: Cactus, Prickly Pear, Tequila

Capers: Capers Cashew: Cashew, Mango, Pistachio

Cereals: Bamboo Shoots; Barley; Barley, Malt; Bran (wheat); Cane sugar; Cane Molasses; Chestnut, Water; Chestnut, Ling nut; Chestnut, Singhara nut; Corn ; Corn Meal ; Corn Starch ; Corn Oil ; Corn Sugar; Corn syrup; Corn dextrose; Corn glucose ; Corn cerelose; Farina (wheat); Graham flour (wheat) ; Gluten flour (wheat) ; Millet; Patent Flour (wheat); Oats; Rice; Rye; Sorghum; Wheat; Wheat flour; Wheat Germ; Wheat (whole) flour; Wild Rice.

Citrus: Angostura; Citrange; Citron; Grapefruit; Kumquat; Lemon; Lime; Orange; Tangerine

Cochliospermum Family: Karaya Gum, Guaiac Gum

Composite Family (Aster): Absinthe; Artichoke; Artichoke, Jerusalem; Calomel; Celtuse; Chicory; Dandelion; Endive; Escarole; Head Lettuce; Lettuce, Leaf ; Lettuce; Oyster Plant, Salsify; Sesame Seeds/ Oil; Sunflower/ Oil/ Seeds; Vermouth; Vermouth (Ragweed); Vermouth (Pyrethrum); Yarrow.

Crustaceans: Crab; Crayfish; Lobster; Prawns; Shrimp.

Cyperaceae Family (a Sedge): Chinese Waterchestnut

Curry Powder: not a single food but a blend of spices.

Ebony: Persimmon Flax – Linseed oil, flaxseed, flaxseed oil

Fresh Water Fish: Bass, Catfish, Croaker, Perch, Pike, Salmon, Smelt, Trout, Whitefish.

Fungus: Mushroom, Yeast/Antibiotics.

Ginger: Arrowroot, Cardamon, Ginger, Turmeric

Gooseberry: Currant, Gooseberry

Goosefoot (Beet): Beet, Sugar; Chard, Kochia, Lambs Quarters, Spinach, Thistle.

Gourd (Melon): Casaba; Cantaloupe; Cucumber; Honey Dew; Muskmelon; Persian Melon; Pumpkin; Squash; Vegetable Marrow; Water Melon. Grape: Brandy; Champagne; Crème of Tartar; Grape; Raisin; Wine; Wine Vinegar.

Heath: Cranberry, Blueberry, Huckleberry, Wintergreen.

Holly: Mate.

Honeysuckle: Elderberry.

Iris: Saffron. Laurel: Avocado, Bay Leaves, Camphor, Cinnamon, Laurel, Sassafras.

Legume: Acacia; Acacia Gum; Alfalfa; Arabic; Black-eyed pea; Carob; Carob (St. John’s Bread); Cassia; Chick Pea; Field Pea; Green Bean; Green Pea; Guar gum; Jack bean; Karaya Gum; Kidney bean; Lentil; Licorice; Lima bean; Locust Bean Gum; Mungo Bean; Navy Bean; Peanut; Peanut oil; Pinto Bean; Soybean; Soybean oil/flour/lecithin; Split Pea; String Bean; Talca Gum; Tamarind; Tonka bean; Tragancanth Gum; Urd Flour.

Lily: Asparagus, Chives, Garlic, Leek, Onion, Sparsparilla.

Litchi: Litchi Nut.

Mallow: Cottonseed meal, Cottonseed oil, Okra.

Maple: Maple syrup and maple sugar.

Miscellaneous: Honey (watch if you are allergic to bee venom).

Mint: Basil, Horehound, Marjoram, Mint, Oregano, Peppermint, Rosemary, Sage, Savoury, Spearmint, Thyme.

Mussels: Abalone, Clam, Mussel, Oyster, Scallop, Squid.

Morning Glory: Jicama, Sweet Potato, Yam.

Mulberry: Breadfruit, Fig, Hops, Mulberry.

Mustard: Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Celery Cabbage, Chinese Cabbage, Collard, Colza Shoots, Kale, Kohlrabi, Kraut, Horse Radish, Mustard, Mustard Greens, Radish, Rutabaga, Turnips, Watercress.

Myrtle: Allspice, Cloves, Eucalyptus, Guava, Paprika, Pimento.

Nightshade: Brinjal, Cayenne, Capsicum, Eggplant, Ground Cherry, Banana Pepper, Bell Pepper, Chili Pepper, Green Pepper, Red Pepper, Sweet Pepper, Paprika, Pimento, Potato, Tabasco, Thorn Apple, Tobacco, Tomato.

Nutmeg: Mace, Nutmeg.

Olive: Olive, olive oil.

Orchid: Vanilla

Palm: Coconut, Date, Palm Cabbage, Sago.

Parsley: Angelica, Anise, Carrots, Celery, Celeriac, Caraway, Celery Seed, Coriander, Cumin, Dill, Fennel, Parsley, Parsnips, Sweet Cicily, Water Celery.

Pawpaw: Pawpaw, papaya, papain.

Pepper: Black pepper, white pepper.

Pine: Juniper, Pinion nut.

Pineapple: Pineapple.

Plum: Almond, Apricot, Cherry, Nectarine, Peach, Plum, Prune Plum.

Pomegranate: Pomegranate.

Poppy: Poppy seed.

Rose: Blackberry, Boysenberry, Dewberry, Loganberry, Strawberry, Youngberry. (see also Apple family).

Salt Water Fish: Bass, Cod, Flounder, Herring, Mackerel, Mullet, Salmon.

Spurge: Tapioca.

Stercula: Cocoa, Cola Bean, Chocolate (Cocoa).

Tea: Tea.

Walnut: Butternut, Hickory nut, Pecan, Black Walnut, English Walnut.

This list is from http://www.foodallergygourmet.com/


How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Food Allergies:

SaveSave

Detox Reaction vs. Allergic Reaction or Intolerance – Which one is it?

Understandably, it can be really frustrating to start eating better and still not feel your best. You might feel confused, discouraged or even angry that you are trying so hard and not seeing the results you want.

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

What happens if you start a new cleanse, supplement or detox product and find yourself feeling worse? Doesn’t feeling bad mean that you are having a detox reaction and you should “suffer through it?” And doesn’t foggy brain, fatigue, sugar cravings and rashes always mean you have candida? Definitely, no, or at the very least, mostly no.

Symptoms of a Detox Reaction vs. Allergic Reaction

Symptoms of a Detox Reaction vs. Allergic Reaction

I’ve been in this field for a long time and I want to share with you one of the biggest mistakes that people are making today in the world of detox and natural health: They are calling everything a detox reaction.

In my opinion, the most “over-diagnosed” and incorrect problem that people get labeled with when they’re eating healthy (especially high raw food or vegan) but still feeling bad is: 1) They have candida or 2) They are still detoxing. I’ll address the candida issue in another post, but I can tell you that in my experience of seeing well over 4,500 clients, 95+% of the time, both of these assessments are false.

Did you ever consider that you might actually just have a food intolerance or sensitivity to a food additive? Believe it or not, this happens much more than you could ever imagine. And, when you take the suspicious food out of your diet, you can feel better in a matter of days. Finally, you can start enjoying some real healthy bliss! Read on to understand the difference between a real detox reaction and a potential allergic reaction or an intolerance to a food or food additive.

What is a Detox Reaction

When your start to do a detox, as old, excess toxins flush out and unwanted bacteria, microbes and viruses die off, you can actually experience a temporary detox or cleansing reaction. Based on the work of Dr. Karl Herxheimer in the late 1800s, this temporary feeling of illness is known as the Herxheimer effect and is actually an intense sign of healing. These reactions can indicate that your body has started to cleanse itself as it quickly tries to catch up on the overload of toxins being released.

Symptoms of a Detox Reaction

  • Mild headaches, nausea, chills, sweating.
  • Fatigue, aching muscles.
  • Mucous, body odor, rashes.
  • Dizziness, weakness or even foggy brain.

Typical Length of a Detox Reaction

A detox reaction will last anywhere from a few minutes to a few hours. If you are experiencing a real “healing crisis,” normally that will last from 1 to 3 days total. Usually after the detox reaction, you feel amazingly better, and you will not have that symptom again. For example, you could feel chills or nausea or intense exhaustion, then a few hours later (or after an enema), feel totally energized.

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Click on the Disclaimer Link below to read the full disclaimer for this website!

What is an Allergic Reaction or Intolerance

True allergic reactions are much more rare than intolerances but they’re definitely on the rise (thank Monsanto and GMO foods for that). According to the World Health Organization (WHO), there’s been a continued rise in allergic diseases in the industrialized world for over 50 years.

An allergic reaction occurs when your body sees a food such as shellfish, peanuts or wheat as a foreign body or allergen, and starts to attack it by creating antibodies and inflammation.

Symptoms of an Allergic Reaction or Intolerance

The symptoms of an allergic reaction can vary from mild to severe. If you are exposed to an allergen for the first time, your symptoms may be mild. These symptoms may get worse if you are repeatedly exposed to the allergen.

According to the Mayo Clinic, The most common food allergy signs and symptoms include:

  • Tingling or itching in the mouth.
  • Hives, itching or eczema.
  • Swelling of the lips, face, tongue and throat or other parts of the body.
  • Wheezing, nasal congestion or trouble breathing.
  • Abdominal pain, diarrhea, nausea or vomiting.
  • Dizziness, lightheadedness or fainting.

If you have a food additive intolerance, such as an intolerance to Monosodium Glutamate, you can experience:

  • Headaches, chills, fatigue, aching muscles, dizziness.
  • Insomnia, sensitivity to light or sound.
  • Heart palpitations.
  • Fatigue (especially the following day).
  • Abdominal pain, diarrhea, nausea or vomiting.
  • Hives, itching or eczema.
  • Swelling of the lips, eyes, face, tongue and throat or other parts of the body.
  • Wheezing, nasal congestion or constricted breathing.

Typical Length of a Food or Food Additive Allergy/Intolerance Reaction:

An intolerance or allergy can last indefinitely, especially if you continue to eat the food or use the product that you are intolerant to. The problem with “intolerances” is that they usually have a delayed reaction time and they don’t give nearly as severe a reaction as an “allergy.” That’s why they can easily go undiagnosed for years. After a reaction, you may feel temporarily better, but if you eat the suspect food again, you will have the exact same symptoms over and over and never find yourself feeling better.

As you can see from looking at the above lists, it can be easy for a novice to label a food allergy or intolerance incorrectly and call it a detox reaction – the symptoms are almost exactly the same! In rare cases when someone is taking too many detox supplements or doing too many detox protocols at once (far infrared sauna, colonics, zapper, parasite cleanse, heavy metal detox etc.), I will recommend to slow down the detox itself and determine the best order and pace of detox for the individual.

In the old days of detox, almost 20 years ago, no one was doing this stuff and the people who were really knew what they were doing. In the world of detox today, there is a TON of misinformation out there. Someone who made 1 green juice or fasted for 3 days is suddenly on every forum as the guru of detox. As with everything, this is a blessing and a curse at the same time. It’s a blessing because more people are getting out there and trying a fast or cleanse for the first time and that is simply awesome. And I no longer get booed out of a room for talking about coffee enemas, lol! But it’s a curse because people are being misled down the wrongs roads.

What kind of foods can you be intolerant to?

You can react to certain fillers in supplements (like malodextrin); chlorella in your green powder blend, Miso soup, seaweed snacks, vegan butters, vegan mayonnaise, and pesticides. I’ve even had clients react to whole foods like tomato paste, sesame seeds or celery. Once we get that food out of the diet, the reaction goes away and then we know for sure that we’re dealing with a classic food intolerance and not a detox reaction. How does it work? I can usually identify which foods you need to remove after 25-30 minutes of Q&A about your symptoms, current diet or recent detox.

If it is a detox reaction, then a few things to get you through a healing crisis include: a castor oil pack, detox onion socks, epsom salt baths, activated charcoal, liquid bentonite clay, extra Vitamin C, magnesium, distilled water, prayer/meditation (to maintain an alkaline pH) and rest.

For more on how to do a detox at home or how to navigate through your detox symptoms and start feeling great, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Detox: