Food intolerances and sensitivities are typically preceded by the development of a leaky gut. (For more on leaky gut syndrome, see “How to Heal a Leaky Gut“.)
The list of factors that can contribute to the condition is a long one: acid blockers, nonsteroidal anti-inflammatory drugs (NSAIDs), stress, parasites, unfriendly bacteria, alcohol, a low-fiber diet, zinc insufficiency, additives in processed foods, common chemicals and pesticides, and more.
When any of these factors stress the GI system, gaps may form between the junctures of the gut lining. This allows food proteins to escape into the bloodstream, where the immune system sees them as invaders to be vanquished.
“To make an IgG reaction, a string of amino acids from a food slips into the bloodstream and triggers an immune response. There needs to be gut permeability for that to happen,” explains naturopathic doctor Sara Jean Barrett, ND, a holistic and functional-medicine practitioner in Minneapolis.
This was excerpted from “Making Sense of Food Allergies” which was published in the May 2022 issue of Experience Life magazine.