Food intolerances represent a significant health concern, impacting an estimated 15-20% of the population. Despite their prevalence, these conditions are frequently misunderstood and misdiagnosed, resulting in unnecessary discomfort and a marked decline in quality of life for affected individuals.
The consequences of food intolerances extend beyond mere physical discomfort; they can profoundly influence overall well-being and health-related quality of life. Research consistently indicates that individuals with food intolerances are at an increased risk for various clinical imbalances, including dysbiosis, leaky gut syndrome, histamine imbalances, functional adrenal insufficiency, irritable bowel syndrome (IBS), as well as anxiety and depression.
Testing for food intolerances serves as an essential tool in identifying the underlying causes of these symptoms, thereby facilitating meaningful health improvements. By engaging in intolerance testing and addressing these critical imbalances, it is possible to gain valuable insights that contribute to improved health outcomes. Effective recognition and management of food intolerances are vital for reclaiming optimal health and enhancing one’s quality of life.
Food intolerance testing has gained popularity in recent years, particularly as many people struggle with chronic health issues. It’s encouraging to see that general practice medicine has become more aware of food intolerances and sensitivities, especially compared to 25 years ago, when they were largely unheard of and unrecognised as the significant health concern that they are.
Anna discovered her food intolerances through Systematic kinesiology testing 25 years ago, when tests via endoscopy let her down. She understands firsthand that identifying and eliminating trigger foods is essential for improving health and well-being. However, recovery involves more than just removing these foods; we must also address and heal the compromised systems that initially led to the food intolerances.
The saying “one man’s meat is another man’s poison” highlights the fact that “what works for one person may not work for another”. Biochemical individuality is an important reality; each person has unique nutritional needs. Therefore, it’s crucial to consider these differences when designing a food program for both short-term healing and long-term health.
Anna is one of only a few certified Biotype practitioners in the UK, who specialises in identifying the eating style that is ideally suited to your body frame and height— this is your individual Biotype.
Anna leverages her expertise alongside the results from your kinesiology Food Intolerance testing to effectively redesign your food diary.
Once your food intolerances are resolved through nutritional therapy, you will receive a detailed handout outlining your Body’s Biotype. This will enable you to adopt your Biotype’s natural way of eating, thereby preventing the recurrence of food intolerances in the future.
For those who want to take an assertive approach to individual biochemical food requirements—especially when managing long-term illnesses or complex health conditions—comprehensive Nutrigenomic screening is available as a crucial option.
KINESIOLOGY FOR FOOD SENSITIVITY TESTING
Systematic Kinesiology is Anna’s preferred approach for identifying problematic foods. However, it’s important to note that not all muscle testing for food intolerance screening is conducted in the same way. For instance, ‘Applied’ Kinesiologists employ the simplistic approach of ‘one-lever muscle-testing’ for allergy assessments. Applied Kinesiology muscle testing relies primarily on a single muscle (dowsing lever) to give yes/no responses when testing single food items. Firstly, Applied Kinesiology does not appreciate all of the organs and systems during the testing process. Typically, the single lever chosen for the dowsing is the Deltoid muscle, which is linked to the lungs and therefore has no connection to the stomach or gastrointestinal tract. Secondly, to test “yes or no” to the compatibility of a food – is not adequate or acceptable since “yes/no” testing does not take the sliding scale of food sensitivity into account. When visiting an Allergy Clinic that uses Applied Kinesiology it is not unusual for people to leave having been told they are allergic to practically everything they currently eat. This can be both incorrect and very distressing.
Moreover, it is essential to recognise that it is not viable to determine whether a client has an IgG, IgA or IgE true ‘allergy’ to any specific food, drink, spice, etc. when relying solely on any form of muscle testing. For this reason, Anna emphasises that her sessions are not strictly ‘Allergy Testing.’ Instead, her goal is to identify imbalances within the entire body system as they relate to food. This approach can be more accurately described as a Food Tolerance testing, or a food challenge session.
As an accepted science, systematic kinesiology serves as a valuable assessment tool for understanding the body’s health.
Anna is trained in Systematic Kinesiology (levels 1-6), which allows her to take a whole-body approach when assessing her clients for food tolerances and sensitivities. Systematic kinesiology utilises all four limbs of the body—two arms and two legs—along with an additional lever: the head. By moving these levers in various directions, Anna isolates specific muscles and tests them for strength. Each isolated muscle is linked to a particular organ or biological system associated with that lever. It is precisely because of this connection between the organ and muscle that allows for an accurate analysis of the connected and correlating organ to take place via Systematic Kinesiology.
For clients seeking to improve their health, rather than just gathering information about food tolerances, Anna always recommends that an initial Nutritional Consultation be scheduled before proceeding to food tolerance testing within the second NT consultation. During this initial Nutritional Therapy (NT) Consultation, Anna employs Systematic Kinesiology to first identify biological insufficiencies before providing accurate supplement recommendations. This initial session helps identify key imbalances within each of your biological systems that are likely to be at the root of at least some of your food intolerances.
‘THERE IS NO SUCH THING AS A HEALTHY DIET, ONLY AN APPROPRIATE ONE’
Anna has utilised Systematic Kinesiology as a form of “Functional Kinesiology”, taking on the role of a detective. She enjoys searching for clues and connecting the dots. Your Food Intolerance testing session can be highly revealing, as the emerging clues create a roadmap to your overall health. Each intolerance reflects how your biological systems are functioning in relation to the tested food. Furthermore, when necessary, Anna will test the food multiple times against different organs to gain a deeper understanding of your specific challenges. For example, you might have a low tolerance for fatty foods, grains, foods from the nightshade family, or sugary items. Your tolerance for each food group offers important insights into your underlying health issues.
This raises the question: What constitutes a truly healthy diet? Carrots may not be healthy for you if you cannot convert beta-carotene from them into vitamin A, leading to a toxic buildup in your system. Nuts may be problematic if you cannot utilise their fats due to gallbladder congestion. Additionally, foods rich in iron can be harmful if you carry the hemochromatosis gene. It would be presumptuous to assume that what you consider a “healthy diet” is necessarily the right one for you. Furthermore, even though your children are from the same family, they may not share your unique biological makeup.
Any substance can be tested; food, liquids, toxicity triggers such as cat fur, mould, heavy metals, homoeopathic nosodes and so on …
The tested foods are categorised into four groups: Tolerant, Quantity-led, Intolerant, and Hidden-Intolerance. These four categories provide opportunities to explore the underlying issues rather than simply labelling foods as allergenic—something that may or may not apply. Anna tests up to 150 samples per Food Tolerance Testing session. The more samples tested, the deeper and more conclusive the insights gained about your tolerance within different food groups. Each food group provides information about the organs and systems that interact with it. For instance, how you digest fats offers insights into the health of your liver and gallbladder. Your stomach acid and pancreas influence your ability to digest proteins, and testing for proteins may also indicate autoimmunity. Moreover, how your body processes carbohydrates can reveal a lot about the degree of systemic inflammation, blood sugar regulation, and even potential pathogenic loads. Understanding how you “combine” different food groups can provide even more clues.
Ultimately, there needs to be a shift in focus in order to appreciate that there are many reasons why someone may have a low tolerance for certain foods. By listening to the story surrounding each organ and system throughout the “Functional” Systematic Kinesiology process, we gain valuable functional insights. “Functional” kinesiology considers poor bile flow, low pancreatic enzymes, fatty liver syndrome, obstructed hepatic pathways, gut inflammation, historical misuse of grains, parasitic infestations, reactivated viruses, retroviruses, cytomegalovirus, fungal infections or methyl mercury that might be present in the gut. The list of potential factors is numerous.
Because Anna looks for clues and identifies trends throughout the testing process, she will also emphasise the importance of addressing the root causes of all your food intolerances if you seek to live a healthy, happy life, or reach your biological age or energy potential.
When working with clients online via Zoom, we turn to Labwork for Food Intolerance Testing
Immunoglobulin G (IgG): IgG antibodies are often measured to assess food intolerance, as they can indicate an immune response to specific foods.
Immunoglobulin E (IgE): IgE antibodies are typically associated with IgE-mediated food allergies, which can cause severe reactions.
Amino acid metabolites, such as arginine, proline, and glutathione, may be altered in individuals with food allergies or intolerances.
Inflammatory markers: Markers of inflammation, like interleukin-6 (IL-6) and tumour necrosis factor-alpha (TNF-alpha), can be elevated in individuals with food intolerances or allergies
Calprotectin and lactoferrin: These faecal biomarkers are often used to assess gastrointestinal inflammation and may be elevated in individuals with food intolerances or allergies.
Tissue transglutaminase-2 (TG2): TG2 has been identified as a potential marker of inflammation in gastrointestinal diseases, including chronic gastritis.
Component-resolved diagnosis (CRD) markers: CRD involves measuring IgE antibodies to specific allergenic proteins in foods, which can improve diagnostic accuracy. Common CRD markers include peanut, hazelnut, and cashew.
Further examples of underlying causations, leading to Food Intolerance
Leaky gut syndrome (LGS) is a condition characterised by increased intestinal permeability, when larger proteins and long chains of protein pass through the normally tight junctions of the microvilli in the lining of the small intestine. However, it doesn’t stop there! Toxins, lipopolysaccharides, and bacteria from the intestinal microbiota are all permitted to translocate across the intestinal epithelium, leading to inflammation, metabolic changes, and an imbalance of lipid homeostasis. Research suggests a significant association between LGS and food intolerances, with several factors thought to contribute to the development of food intolerances in individuals with Leaky Gut Syndrome.
These include:
Increased intestinal permeability, which allows toxins and undigested food particles to translocate across the intestinal epithelium, leading to inflammation and immune system activation.
Alterations in the gut microbiota, which can lead to changes in the way the body processes and responds to food.
Increased production of pro-inflammatory cytokines, which can contribute to the development of food intolerances.
Other related pathologies:
Gallstones and pancreatic insufficiency are other examples of related issues.
Low hydrochloric acid (HCL) levels in the stomach can contribute to these problems.
There are potentially numerous triggers (over 101) that can lead to these imbalances. Simply identifying the food intolerance and removing the offending food is usually insufficient to resolve the underlying root cause. Nutritional therapy (targeted nutrient interventions and supplement therapy) “combined with” adhering to the results of a Food Intolerance test, is the very best approach when seeking to address underlying health imbalances in a matter of months, rather than years.
How bad can a wheat intolerance really be?
Of all those who have an immune reactivity to gluten, for every person who experiences gut symptoms after eating wheat, there are eight others who do not. Instead, these individuals may experience symptoms related to the brain, joints, skin, ovaries, or testicles. Because they do not have gut symptoms, they often fail to connect their issues to wheat consumption. As a result, they continue to enjoy foods like pizza, pitta, pasta, and couscous, believing that they feel just fine. They might feel a bit tired afterwards or slightly bloated, but nothing too severe. However, over time, they may develop rheumatoid arthritis, persistent skin problems, or even endometriosis. Now, let’s look at the different types of immune reaction that can result from eating gluten.
Celiac Disease
Celiac disease is a serious, chronic autoimmune disorder that unequivocally affects the small intestine. It is triggered by the ingestion of gluten, a protein present in wheat, barley, and rye. The immune system’s reaction to gluten results in significant damage to the lining of the small intestine, leading to malabsorption of vital nutrients and a spectrum of symptoms, including gastrointestinal disturbances, fatigue, and weight loss. The only effective treatment for celiac disease is a strict gluten-free diet, which effectively manages symptoms and prevents potentially severe long-term complications.
Non-Celiac Gluten Sensitivity
Non-celiac gluten sensitivity (NCGS) is a legitimate condition characterised by symptoms that closely resemble those of celiac disease, yet without the same degree of immune activation and intestinal damage. Individuals with NCGS may experience abdominal pain, bloating, diarrhoea, and fatigue, all of which can be triggered by consuming wheat and other gluten-containing foods.
Proteins in Wheat that Trigger an Immune Response
The proteins in wheat that provoke an immune response in those with celiac disease and NCGS include gliadin and glutenin. Found in the endosperm of the wheat grain, these proteins are crucial for the elasticity and structure of bread dough. Additional proteins, such as ω-5 gliadin and Tri a 14, have also been confirmed as allergens in wheat.
Symptoms of Wheat Allergy
Wheat allergy is a severe IgE-mediated immune response to one or more proteins in wheat, resulting in a range of symptoms that can include hives, itching, swelling, and even anaphylaxis. The symptoms of a wheat allergy can be severe and potentially life-threatening, necessitating immediate medical attention.
… We can begin to see why it’s crucial to acknowledge these connections in order to make informed dietary choices.
Symptoms of food intolerance may not appear on the same day you consume the offending food. You might experience a rash, a migraine, ringing in your ears, blurred vision, or joint inflammation one to two days after eating it. The reality is that everyone has certain foods that do not agree with them; many people simply don’t realise it.
Wheat is one of the most addictive and, therefore, the most common sources of food intolerance. The connection between wheat addiction and the damage caused by wheat intolerance is no longer just a hypothesis; it is a well-researched fact supported by thousands of studies. There are over 24,000 studies on gluten intolerance alone, many conducted at the Mayo Clinic, specifically on reversing cardiomyopathy once wheat intolerance is identified and the problematic substance is eliminated from the diet. This research shows that cardiomyopathy can be reversed through a gluten-free diet. While some participants in these studies had celiac disease, many did not.
Food Tolerance Testing with Funcitonal-Kinesiology
Testing for food intolerances initiates a powerful journey toward uncovering the root causes of your symptoms. It paves the way for personalised treatment plans that can truly transform your health, your mental health and enhance your overall quality of life.
Why not embrace this opportunity to reclaim your well-being and thrive both now and in the future!
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