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Triathlon Magazine Canada - - FEATURES -

Food in­tol­er­ances can pro­duce a wide ar­ray of symp­toms in dif­fer­ent in­di­vid­u­als, which can some­times make them hard to pick up on. The tim­ing can also be con­fus­ing. While it might be easy to re­late to a re­ac­tion that oc­curs im­me­di­ately af­ter eat­ing a food and that af­ter sev­eral oc­cur­rences you clearly get the pic­ture that that food is linked to your symp­toms, in most cases symp­toms are de­layed. In other words you may not see any ef­fects from a food in­tol­er­ance for many hours or per­haps even days from ingest­ing that par­tic­u­lar food. Fur­ther con­fus­ing the mat­ter is that some in­tol­er­ances are to spe­cific pro­teins or car­bo­hy­drates such as lac­tose in dairy foods or gluten found in wheat, bar­ley, rye and var­i­ous other grains.

Symp­toms of food in­tol­er­ances can range from mild to se­vere and es­pe­cially on the mild end can be ei­ther easy for an in­di­vid­ual to ig­nore or easy for a health pro­fes­sional to dis­miss. Frus­trat­ingly too there are no clear and defini­tive tests for most food in­tol­er­ances so it re­ally does come down to in­di­vid­ual per­cep­tion as well as per­sonal in­volve­ment in an elim­i­na­tion style diet to try and weed out the food cul­prits. While this is not nec­es­sar­ily an easy process it is one that is def­i­nitely worth­while and also one in which you have the power.

To fig­ure out if you might have a food in­tol­er­ance first con­sider the symp­toms below. Th­ese are re­ally only a snap­shot – you may well ex­pe­ri­ence some­thing not on this list. Many of th­ese are quite gen­er­al­ized and cross over with many many other con­di­tions. Dis­cuss with your doc­tor whether there could be any­thing more se­ri­ous you need to in­ves­ti­gate but oth­er­wise you can start the process of try­ing to fig­ure out if your re­ac­tions could be re­lated to the food you are eat­ing. Track­ing food eaten and symp­toms is crit­i­cal for this process.

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