Check-IIN >>
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
Healthy Gut:
- 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
Unhealthy Gut:
- 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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Such a great way to break down and understand allergies vs sensitivities :) You really are learning so much! Keep it up! You are doing awesome :)
I’ve been tested for which foods I’m sensitive to back in probably 2008. I was having terrible headaches all the time. I learned that yogurt and cheese (so pretty much all dairy…) is a sensitivity for me. Other randoms were some veggies and fruits I was surprised to learn, but I kind of ignore what I learned. I eat almost everything, but I do try to stay away from yogurt because it’s been proven to cause a reaction! I just can’t resist cheese 100% of the time.
So interesting! I’m definitely sensitive to gluten. The past year without it has been amazing, to put it simply. I think it came about in late college or right after college. My theory (I have no idea if this is right) is that it was a result of stress & anxiety and feeding said stress & anxiety with gluten (my comfort food). There was so much uncertainty in my life at that time and I think I craved things that reminded me of home/childhood. I ate a ton of bread growing up : )
Great post! I have a pretty high sensitivity to gluten and heavy cream items. Sounds weird, but ice cream and yogurt just about kill my stomach!
Isn’t it fascinating? I’m sensitive to gluten which I found out from following a low fodmap diet. I recently finished a food sensitivity training program to use MRT – the most accurate test currently available & I love using it with clients! Most of the time there’s significant changes in the first 2 weeks…like no more migraines, digestion is normal, etc.
For some reason I can’t eat whole almonds without my throat feeling irritated, but I can drink almond milk and eat almond butter. I’ve always thought that was strange!
Interesting!
Thank you for sharing your journey at IIN with us! I find it so fascinating to learn new things about nutrition and how it affects our bodies. I have some catching up to do on your prior check-ins. Maybe when you post these, you could link up the prior ones at the bottom? Do you like how I’m giving you more work to do? Haha.
I can imagine it is so challenging to balance school on top of everything else. You are doing an awesome job!
Thank you, Sarah… and good idea!
The check-in posts can also be found on my Health Coaching page in the top navigation bar :)
This is so interesting to read about! I think I might have a sensitivity to dairy, but I am trying not to fully admit it to myself – I love goat cheese too much :)
I have more intolerances and allergies than one can count. It’s ridiculous. And even when I avoid them, my gut is not the happiest…Wait, no, I don’t have a gut – my large intestine, MIA… but my small intestine, yeah, not so lovely! LOL!
I consider it super random, but I can no longer eat zucchini without having a terrible stomach reaction to it. It took 4-5 attacks for me to realize that’s what was causing them. I’d say it’s a sensitivity, since the reaction doesn’t occur until at least a couple hours later.
That’s a new one. I love zucchini.