top of page

What's Up with Food Sensitivies?

Is this you? Do you have a hunch something isn’t agreeing with you?

Constipation, diarrhoea, tummy aches perhaps?

Bloating that’s become “normal” because it occurs so often?

You burp after most meals, or get really uncomfortable acid reflux?

These symptoms could be from food - or something else - but investigating your gut and what you’re eating can really help to reduce and eradicate these symptoms.

Or on the contrary, have you got a “stomach of steel” and seem to get away with eating anything and everything with no repercussions?

We’re all so different and there’s a few reasons why some of us do have food sensitivities, and others do not!

First of all - two reasons why people have an adverse reaction to some foods.

It is either because their body has an immune mediated response to the particular food which means it’s an allergy.

Whether it is cell mediated (an example is dermatitis reaction), IgE mediated (example oral allergy syndrome), Non-IgE mediated (the protein in the food induces a reaction such as FPIES in infants n toddlers and Coeliac Disease), or for some this immune mediated response could be a mix of IgE + Non-IgE.

The immune system is “protecting” the individual by having this response, but for many this could be life threatening or very serious leading to hospitalisation. For example - anaphylaxis (IgE).

Coeliac Disease - for some with this condition still partake in a bit of gluten here or there but the recommendation is ZERO gluten. Having gluten remain in a diet when Coeliac can cause other issues.

The other reason why some people may have food sensitivities and adverse reactions are called Non-Immune Mediated Responses.

Examples: lactose intolerances, pharmacologic ex: caffeine, toxic and for some a sensitivity to additives and sulfites.

Sooooo why the non-immune mediated??

Some foods irritate our digestive lining or interact with our microbiome that leads to a response like lactose or certain fibres (for many, this is too many beans or legumes!)

They can be quite common for people with autoimmune conditions and low microbiome diversity.

Those who are more sensitive may fall in to these 3 categories:

  1. Genetics!

  2. Microbiome: Certain fibres and fermentable carbohydrates that may lead to various intolerances and reactions because of the way the microbiome interacts with our food.

  3. The health of the lining of the digestive tract - those with increased intestinal permeability (you may have heard this been called “Leaky Gut”). Everyone has a gut that leaks - this is important for nutrient absorption. However an increased permeability is not ideal. Not fully digested proteins and metabolites crossing the gut-barrier and triggering a response.

To clarify - not everyone is sensitive to gluten or intolerant despite what you may have heard. Those who are 100% sensitive to it, are Coeliacs. But as you can see, some people may have an increased permeability of their gut lining or a it’s their microbiome not interacting well with gluten that could be causing an unhappy time!

If you have this hunch that you’ve got some food sensitivities happening and your gut is not happy with your food choices - let’s chat!

Want to focus on optimising your gut health, menstrual health or want to get your body baby-making ready???

0 views0 comments

Recent Posts

See All


bottom of page