Wowzers! We have been learning A LOT! My brain is saturated with new nutrition, coaching, and business knowledge. IIN really offers the full package.
I cannot believe it’s already Week 17! At my last check-in in the middle of Week 12, I gave a brief overview of what a health coach is. And now, this week, we are able to start working on our personalized coaching websites to share with the world — crazy!
I certainly could stand a breather to let all of this new information sink in. Luckily, for Memorial Day, we are given the week “off” before we start Module 20, turn in health histories (done), order business cards, and study for Test 2!
I’ve been consistent with practicing my coaching skills with fellow classmates (from around the country) once a week in addition to my regular scheduled Coach Calls and meetings with my Peer Coach. Evenings are busy and time management (work, school, blog, relationships) has been a game to balance.
Lesson >> Food Sensitivities 101
Disclaimer: Please note, I am not a doctor nor a Registered Dietitian. The following information is from Susan M. Blum, MD via my education at IIN.
Food Allergy vs. Food Sensitivity
- Allergy: specific immune response that is measurable by a conventional allergy doctor; histamine released from cells; obvious symptoms immediately after eating the food, i.e. tongue swelling, hives, anaphylaxis
- Sensitivity: you feel better when you do not eat the food, and feel worse when you do; symptoms include: gas, bloating, constipation, diarrhea; systemic inflammation (feeling puffy, fatigue, headaches, rashes); arthritis and muscle pain
How do you develop a food sensitivity?
- All food has protein (even vegetables!)
- Proteins = sequences of amino acids
- Immune cells recognize self vs. non-self by “reading” amino acid sequences (a.k.a. “name tags”)
- All cells in your body have name tags that your immune cells recognize; this is key so your body doesn’t attack itself
- Foreign names tags cause an immune reaction
- Every food has a name tag: your digestive system is designed to destroy the name tag and prevent it from entering your body
- Food is completely digested in the stomach; all of the name tags of the food are destroyed by enzymes and acid
- The immune cells inside your body aren’t exposed to the food’s name tags = low risk of developing food sensitivities
- The cells that line your intestines are not tightly connected; the “glue” is damaged, creating space between cells
- Pieces of food, microbes, and toxins sneak into the body = Leaky Gut Syndrome
- Leaky Gut = poor digestion; food with name tags intact leak through intestinal wall; immune system reacts; symptoms typical of a food sensitivity
Testing and Treating food sensitivities will be saved for a later date. I think that was enough to digest for now…
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