I frequently receive calls asking about food allergy testing. One of the first questions I ask is why the caller thinks they have food allergies? What is happens after eating? For instance, is bloating, gas, foggy head, low energy, joint pain, anxiety, headaches or other symptoms part of the picture? If so, there can be an underlying cause driving the food allergies.
Some of the possible drivers can be parasites, bacteria, or a fungal infection (overgrowth of yeast), mold, medication side effects, taking the wrong supplements, a nutrient void diet, and eating foods that are known for causing inflammation; gluten and sugar.
After a determination is found by testing biological preferences the right remedies are tested along with possible diet modifications. Then after the underlying problem is corrected the food allergy testing determines the real food sensitivities, intolerance’s and allergies.
The most common sensitivity is gluten, which is in higher concentrations in United States wheat, rye, barley, spelt, kumut, durum, bulgur, and semolia. Other countries refuse to buy US wheat because it has been genetically engineered since the 1940’s and contains higher levels of gluten along with other mutations that make it unhealthy for most people to consume. Wheat Belly by Dr. William Davis is an excellent book on the subject.
The food sensitivity testing provided by The Physics of Health uses biofeedback technology. For more information on this accurate form of food testing please go to www.ThePhysicsofHealth.com or call Trish at 303-257-0058.
Here’s to your optimal health!
Trish Watson, CNC
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