 Food sensitivities and intolerances are among the most misunderstood and neglected aspects
of health and wellness in our country.
It is estimated that anywhere
from 25% to 60% of the population has some kind of food related immune
or non-immune reaction. Often there is confusion between the
different types of food reactions. Food sensitivities can be present in many conditions;
they manifest in digestive problems, anxiety, fatigue, arthritis,
hives, migraines, skin problems, ear infections, accelerated pulse and
many other symptoms. Food sensitivities and intolerances can create
eating disorders in susceptible individuals.
While more than 160 foods can cause reactions in people,
their are eight foods that account for 90% of reactions. These eight
foods include milk, eggs, fish, crustacean shellfish, tree nuts,
peanuts, wheat, and soybeans.
Cheryl offers insight to help clients discover their unique food sensitivities, aiding clients in conscious self-awareness of their bodies.
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