Food Allergy Solutions: Two Part Series

Description

Tummy ache from chocolate? Skin itching from wheat? Often, food sensitivity is to blame.

Food intolerance (“non-allergic food hypersensitivity”) is a negative reaction, often delayed, to a food, or edible that produces symptoms in one or more organs. There are numerous causes and types of food sensitivities, most of which cause delayed hypersensitivity reactions to the food. True food allergies are immune reactions that typically give immediate reaction (a few minutes to a few hours) to foods.

A large percentage of people have some sort of food reaction, which can cause a plethora of symptoms, from diarrhea to brain fog. Food allergy is a serious medical condition affecting up to 15 million people in the United States, including 1 in 13 children. No peanuts on the airplane? Blame food allergy.

According to the Centers for Disease Control and Prevention, food allergies among children increased 50% between 1997 and 2011. The number of people who have a food allergy is growing, but there is no clear answer as to why. More than 17 million Europeans have a food allergy, and hospital admissions for severe reactions in children have risen seven-fold over the past decade, according to the European Academy of Allergy and Clinical Immunology.

K.P. Khalsa spent 10 years of his 45 year career focusing on food sensitivities. They can be treated and reversed.

In this detailed and practical 2 part series, we will look at how to test for specific sensitivities, and how to treat and reverse them, using diet, supplements and supportive natural therapies.

You will leave with a toolbox of techniques you can use immediately to banish your own, or your clients’ food intolerances.