A food guide "Allergy" Label

You’ve probably noticed, but there are a growing number of people with eating “problems.” It can be a food intolerance, a food sensitivity, or even a very serious and life-threatening food allergy. I am one of them. Maybe you are too.

But maybe it isn’t. And maybe now you’re exposed daily to people talking about their workplace avoidances in stores promoting the latest in allergy-free products, and even being told not to bring their favorite foods to schools or potlucks. the good of a small minority. you may have an adverse reaction to such foods. SO annoying, right? But seriously, does this piss you off?

Let me tell you, no one chooses to have a problem with food. Parents do not choose to have their sons or daughters go into anaphylactic shock when exposed to peanuts, dairy products, or any other random food that might normally seem completely benign. In fact, it is something that all parents fear. While you are complaining about peanut butter, can you imagine the fear that that parent prays that their child doesn’t accidentally ingest or even come into contact with food that could land him or her in the hospital, or worse, while at school? or in the street? the world? In a much less serious example, I did not choose to have painful acne all over my back every time I eat dairy. And others did not choose to experience terrible gas and bloating when eating foods with gluten, sugar, soy, etc. I know it can sometimes seem like people are using food avoidance as a diet or other regimen in addition to a true food allergy, but give them the benefit of the doubt. All of us on a second floor would choose to be able to eat whatever we wanted if we had the chance. Oh how I would LOVE to eat a piece of cheesecake without paying a price. Or really, just for a simple latte. Or buy a thick chocolate chip cookie filled with high-quality butter. Great, now my mouth is watering and I’m rambling.

Regardless, you might be wondering what the differences are between food allergies, food intolerances, and food sensitivities. Let me go through it really quick so you can get a better idea of ​​where people are coming from.

Food allergy: This is by far the most serious. This is an immunomodulated reaction related to the IgE antibody. These reactions usually occur within minutes of eating a meal and can range from something as simple as a mouth rash to more serious symptoms such as hives, vomiting, or anaphylactic shock.

Food sensitivity: These reactions are modulated by non-IgE antibodies or T cell reactions and are generally delayed in nature. Reactions can occur hours after eating a food up to 3 days later. It can be extremely frustrating to find out which foods are the real culprits, so bear with your poor friends or family who are still trying to figure it out. Better yet, tell them about the mediator’s release tests. In these cases, symptoms are rarely life-threatening, but can include things like digestive problems / IBS, headaches / migraines, body aches, fatigue, eczema, and a host of other ambiguous symptoms that could amount to “feeling bad.” “.

Food intolerance: This is the result of the body’s inability to properly break down a food due to some deficiency in an enzyme or other body process that would normally allow it to digest and assimilate that food in a normal way. The simplest example is lactose intolerance. When the enzyme lactase, produced in the small intestine, is missing, people cannot break down the lactose in dairy products efficiently. Undigested lactose enters the intestines and then produces unpleasant gas and bloating. Avoiding dairy or taking oral lactase usually solves the problem.

Celiac Disease: I feel the need to mention this one here because it is none of the above, but it is commonly found. You may know that people with celiac disease should follow a gluten-free diet, but that’s not because gluten is an allergy. It is because gluten causes an autoimmune disorder. The presence of gluten indicates that certain antibodies damage the villi of the small intestine, turning it into an attack on “oneself.” Destruction of these villi, which are the absorption surfaces of the small intestine, eventually leads to nutrient malabsorption and a number of comorbidities. Even the slightest trace of gluten can trigger these events.

Regardless of what type of eating problem a person has, I think the common frustration among people is what to do about it or how to help. Well, first of all, there is nothing you can do about it. People’s food problems are people’s food problems. What you can do to help is be accommodating.

Do you know how many times I’ve heard people say to me in my office: “Danielle, I don’t want to be a burden to anyone”? Then they will leave, eating the food of family and friends, who they know will make them sick. What I’m saying is that a lot of people would rather get sick than think ill of them for mentioning an eating problem. I know it may seem easy to just not eat, but have you ever seen someone miss you for not eating at a party? It is even worse if you are thin. And doubly worse when it comes to family. People hate those who don’t eat. It is a dead end situation.

Being accommodating to people with food sensitivity / food allergy / food intolerance first requires you to ask. When was the last time you asked in an invitation or in a group if there were any food allergies to be aware of? And even if you did, have you ever thought that the vast majority of them don’t even mention their evolutions simply out of courtesy?

Second, do a little research on these food groups. How many people do you know who are gluten-free? Check your grocery store for gluten-free products and options. Read a bit online about common foods to avoid. Discuss the topic with these particular friends to learn a little more. Trust me, they’ll appreciate you asking and might even share why they’re avoiding certain foods in the first place.

Third, take it seriously. Remember that even a small bite of allergenic foods for some people can lead to serious symptoms. As I mentioned before, people with celiac disease, for example, CANNOT eat gluten. Even contamination from processed foods in the same facilities as wheat can cause malabsorption and inflammation in your small intestine. Over time, this type of damage can lead to vitamin / mineral deficiencies and even cancer. Is seriously. Other people with gluten sensitivity can get away with a hint of gluten here or there. You never know gravity, so ask.

Lastly, try not to be offended. Even if the dish you’ve created with such care for your allergic friend seems perfect in every way, try not to be offended if he still can’t eat it. I’ve been there, both ways. Some people have created dairy-free meals for me only to seemingly have forgotten that butter is dairy (it is true that I still eat it and suffer the consequences). On the other hand, I have created meals or baked goods for other people where I remembered to accommodate some of their allergies, but unfortunately forgot one. Happens. Get over it and enjoy the company.

Now I know this is not a perfect science and that there will still be frustration, anger and annoyance in dealing with people’s eating problems, but I hope we can all get along a little better just by being more aware and sensitive to those around us. The next time you bring a plate to your business lunch or church event, consider making something gluten-free. Maybe make something vegan. The options are endless. Assess those around you and think about how you can be more accommodating. You will be surprised how much your efforts are appreciated.