Navigating REID

Navigating REID2019-09-23T09:41:23-04:00

Very often those sensitive to free glutamate, are also sensitive to other foods. This can be a little challenging to navigate, especially when you are overwhelmed with new terms. Take a deep breath and try not to be consumed by this. Focusing on eliminating processed sources of glutamate and increasing a variety of vegetables and herbs can help to overcome many of these issues. The blog posts within this page will hopefully help you to navigate if and why some may deal with additional food sensitives and intolerances. To clarify,

  • Food allergies  (IgE) typically result in an immediate physical reaction (anaphylactic response, hives, swelling, tingling of lips, vomiting, dizziness, shortness of breath) and are often life threatening.
  • Food sensitivities (IgG) can, not only result in physical symptoms similar to a true allergy (IgE), but also include a wide array of behavioral and/or developmental symptoms due to specific foods. The primary difference between a food sensitivity and food allergy is the amount of time between consumption and when the symptoms occur.  Food sensitivities often cause a behavioral or physical reactions in the days following consumption.  Because of this delayed reaction, food sensitivity (IgG) testing and/or a food or behavior journal is key.  Food sensitivities are often associated with “leaky gut” and the more inflamed the body is, the more sensitive/reactive they will be.  The body can easily become very reactive, particularly if one is consuming a lot of the same restrictive foods over and over again.
  • Food intolerances often are representative of classes of food, and may present similarly to an IgE food allergy and/or an IgG food sensitivity because of the ability to create an immediate and delayed onset of symptoms.  However, the intensity of an immediate onset of symptoms related to a food intolerance are often less severe and more behavioral than a food allergy. Symptoms of a food intolerance can vary from head banging, rashes/hives, developmental delays, GI discomfort, fatigue, dark circles under the eyes, hyperactivity, sleep issues, red face/ears, etc   Food intolerances may often originate from lack of specific enzymes, inability to metabolize certain foods, gene mutations, imbalances and inflammation.  Some examples of food intolerances are reactions to histamines, phenols/salicylates, sulfur, oxalates, gluten and dairy.

Some of the most common foods to cause the above reactions are:

  • Tree nuts (almonds, pistachios, walnuts, pecans, cashews, hazelnut, macadamia nuts, Brazil nuts, chestnuts)
  • Peanuts
  • Chicken Eggs
  • Soy
  • Gluten
  • Casein/Dairy
  • Corn
  • Fish

Biggest takeaway, is that food sensitivities and food intolerances present similarly by often having an immediate and delayed behavioral, physical and developmental reactions. The why does my child do this post may help determine which foods you may be reacting to. During the time we’ve worked to overcome his reactions, I have been able to connect some of the dots but please remember I am just a mom and I just trying to share some of our discoveries. Also, please keep in mind that this doesn’t address any behavioral reaction caused by an imbalance in diet triggering an overgrowth of other pathogens like yeast, clostridia, etc. ( and/i.e. drinking a cup full of juice and causing a surge in sugar). These are also just the most common issues discussed and doesn’t fully address the role of gene SNP’s. Again, we found a food/behavior journal (see this post for more info.) and/or a REID compliant rotation diet may be beneficial in discovering/resolving some of these issues.

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