About the author:
Suzette Garcia, MSc, CNC Master of Science in Health and Nutrition Education Board Certified in Holistic Nutrition® Member of the National Association of Nutrition Professionals (NANP)
The link between diet and chronic disease has long been recognized, and as a result, nutrition education has become an integral part of personal development for building knowledge and skills to adopt and maintain healthy lifelong behaviors. The focus on adverse food reactions in the Western society is relatively non-existent and yet, the majority of us, if not all of us, have them.
The consumption and exposure to intolerant foods is detrimental to one’s health. Based on this assumption, measures need to be taken in order to identify the culprit foods, avoid them, and consume the acceptable, non-reactive foods on a rotational basis. Our ancestors did not consistently eat the same foods on a daily basis, all year long, and neither should we. By identifying one’s food sensitivities and incorporating a rotational eating pattern, one may reduce inflammation in the gut and throughout the body, heal the gut, prevent disease, and prevent new adverse reactions from developing.
Now, more than ever, we must take our health into our own hands. Although most people in the United States have access to an adequate food supply, there are concerns about the relationship between eating foods that disagree with their bodies and illnesses triggered by food reactions. It is important to understand that “One man’s meat is another man’s poison” – Lucretius.
The chronic health issues associated with food sensitivities include, but are not limited to: leaky gut, acid reflux, irritable bowel syndrome (IBS), constipation, diarrhea, bloating, chronic fatigue, hypothyroidism, chronic headaches, migraines, ADD/ADHD, type 1 diabetes, sinus issues, gall bladder problems, arthritis, osteoporosis, eczema, dementia, asthma, multiple sclerosis, inability to fight infections and weight loss/gain resistance. Testing for food sensitivities is often done only as a “last resort”, which thankfully works wonderfully for the vast majority of those patients; many times these patients later ask why the identification of potential food culprits is not standard practice.
In my experience, everyone (yes, I said everyone) experiences adverse food reactions. Awareness of the foods that need to be avoided and following a personalized eating plan, is key to achieving optimal health. Because each of us is biochemically unique, there is no one diet that suits everyone. We cannot learn what repertoire of foods is best for us by simply by being told, or by reading it. We must take further measures to educate ourselves about the diet that works best for our individual biochemical makeup. To learn more about the science of the Alcat Test or acquire information about testing, contact Suzette Garcia at (855) 773-8463, extension 164 or e-mail her at email@example.com.