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always want to use low-fat protein. Some of the best choices are: skinless chicken,
turkey, fish, and very lean cuts of meat, egg
whites, low fat dairy products, and tofu and soy
meat substitutes.
The third type of
macronutrients is fat. There are two types of fats
that fall into the category of good fats. These are
monounsaturated fats and long-chain omega-3 fats.
You get monounsaturated fats from olive oil,
selected nuts and avocados. Long chain omega-3 fats
come from fish oils. There are some fats you want to
restrict in your diet. These are saturated fats,
Trans fats and arachidonic acid. You find saturated
fats in fatty cuts of red meat and high fat dairy
products. Another type of fat to avoid is Trans
fats. These artificial fats are created by the food
industry. Any time you see the word “partially
hydrogenated vegetable oil” you know the food
contains trans fats. Finally, there is arachidonic
acid, which is found primarily in fatty red meats,
egg yolks, and organ meats. This particular
polyunsaturated fat may be the most dangerous fat
known when consumed in excess. The human body needs
some arachidonic acid, but too much can be toxic.
Even though you may be eating
the “good” macronutrients, you may still have a
sensitivity or allergic reaction to the food you
eat. It has been estimated that up to 50% of the
general population suffers from adult onset of food
allergies. In general, our immune system has two
different functions. The major one defends us
against potentially harmful substances like
bacteria, viruses and toxins. The other action is
triggered by a substance or allergen which is
usually harmless, and the person develops an allergy
. Most allergies are easy to recognize. An example
of this is seasonal sinus congestion associated with
airborne pollens. Food allergies present different
problems, for one, the response occurs sporadically.
Reactions to foods may vary widely, from mild to
fatal. This depends on the type and the severity of
the reaction, as well as the amount of allergen
ingested. While symptoms of food intolerance are
common, true food allergy is less common. A food
allergy is distinguished from food intolerance and
other disorders by the production of antibodies and
the release of histamine and similar substances.
What are symptoms of food
allergies? The symptoms may be localized to the
gastrointestinal tract from the stomach to the
colon, or they may involve other parts of the body
after the food is digested or absorbed. The symptoms
usually begin within minutes after putting them in
our mouth. Seldom will they start after two hours
after eating. Usually the symptoms are related to
the gastrointestinal tract. And run the gamut from
nausea, stomach bloating, cramping, pain, diarrhea,
or constipation. Aside from intestinal symptoms, you
may have headaches, lightheadedness, asthmas, eczema
skin rash, itching nasal congestion, swelling around
the eyes, wheezing, difficulty breathing or other
symptoms.
The following foods are the
most common ones causing “intolerance syndromes”
Wheat and other
gluten-containing grains
Cows milk and other dairy products
Corn products
Soy products
Food coloring and preservatives
Artificial sweeteners
The following foods are the
most common causing severe systemic reactions, like
hives or asthma or anaphylaxis:
Shellfish – shrimp, crab and lobster
Nuts – peanuts
Fruits – melon, strawberries, pineapple and tropical
fruits
Tomatoes – the nightshades like potatoes, peppers,
eggplant
Gluten and casein – found in wheat and milk
Food additives – including dyes, thickeners and
preservatives
Testing for food sensitivities
can be very complex. This is because you will only
respond if you have recently eaten or ingested the
suspected food. Consequently, you must become a
detective, creating a food log or what you have
eaten and when symptoms occur. Fortunately there is
a procedure called kinesiology testing, which uses
muscle testing to help to uncover suspected food
sensitivities. 
Please click here for additional information
or if you would like to contact the
author of this article, Dr Kenneth Feder. Thank you!
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health
than any drug your doctor could ever prescribe. All
food is classified as macronutrients,
micronutrients, or water.
