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In order to understand if you have a food intolerance and, most of all, how to start dealing with it, you must be very accurate in the evaluation of your eating habits. Usually, almost no one points out to their therapist or nutritionist (and often forgets altogether) all of a series of foods that are eaten regularly but not considered as such, such as in-between-meal snacks, the cookie or chocolate eaten during the coffee break, the drink at the bar, the coffee or tea drunk during the day and even the sugar that is added to it.
Along with these "non-foods" we must also consider the flavorings added to pasta or rice from which interesting data arise: people who declare that they have an intense aversion to cheese in general may even add heaping tablespoons of parmesan cheese to their pasta.
The composition of breakfast is also quite revealing: when a food intolerance exists, usually the foods responsible for it are well represented in the first meal of the day. What's more, it's useful to try to remember if there were particular aversions in the past: many persons may have a spontaneous aversion to milk starting from childhood, but because of the insistence of grandmothers and aunts, they were forced against their will to eat the yogurt or cheese, which led to their having symptoms of hypersensitivity.
Lastly, when a person suspects that he has a reactivity towards a food, the inquiry must be aimed not so much at the food itself, which is usually refused in a spontaneous way, but at the foods that contain it even in small quantities. A person who is intolerant to milk often spontaneously avoids drinking it, but adores cookies, and doesn't like the milk-free cakes that her aunt makes but prefers the cream pies made by her grandmother! A person who is intolerant to egg might have a strong dislike for fried eggs, but loves cookies or breaded meat. Examples of this sort are quite frequent and can be used as indicators for understanding the possible food sectors of hypersensitivity.
Once the food or foods that are responsible for a delayed food allergy have been identified by way of a DRIA test or an ALCAT test, various techniques must be integrated in order to begin therapy or, at any rate, formulate a guide for regaining tolerance:
The main purpose of this program is to obtain a return to immunological tolerance with regard to the food in question, but even more so for the Great Food Group that was identified or the various groups for which a hypersensitivity has been found.
Doctor Attilio Speciani
Clinical Allergist and Immunologist
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