HIDDEN CAUSES OF FOOD SENSITIVITY

Though many people cut out gluten and dairy foods thinking they are to blame for health blahs like bloating or skin problems, other less obvious culinary culprits could be the cause. The best way to figure this out is to eliminate them from your diet and reintroduce them under the guidance of a dietitian. The following natural food chemicals are common but little known triggers for food intolerance.

SALICYLATES: This family of plant chemicals are found naturally at high levels in many fruit and vegetables. found in:

Pumpkin, broccoli, capsicum, watermelon, strawberries, honey, tea and coffee.

AMINES: These result when protein is broken down by fermentation. found in:

Cheese, chocolate, wine, beer, yeast extracts, bananas, avocado and tomatoes.

YEAST: As they grow, these living, single-celled fungi make proteins. found in:

Vegemite, marmite, most breads, some crispbreads, beer, wine and some stock powders.

MSG (Monosodium glutamate): The man-made additive MSG is often found in takeaway or pre-packaged foods but also occurs naturally in some foods, making them more flavoursome. found in:

Cheese, tomatoes, mushrooms and yeast extracts.

FOOD ADDITIVES: These include artificial colours and preservatives, such as antioxidants, sorbates, benzoates, sulphites, nitrates and propionates. These chemicals are added to everything from processed meats and dried fruit to salad dressings. found in:

Just about anything that is processed or packaged.

Making foods from scratch at home is the best way to avoid them.