Food sensitivities and related diseases affect at least 100 million people worldwide and cause a wide variety of illnesses ranging from skin rashes and headaches to chronic intestinal diseases. The commonness of food sensitivities has increased by more than 50% in adults and children in recent years
Happy Valentine’s Day! We love celebrations and are even more delighted to share healthy, delicious treats that will satisfy your cravings but won’t leave you feeling guilty.
In animal studies, tBHQ has been shown to promote a key step in the development of food allergy.
We in functional medicine have long been aware that children can start out with a clearly identified food allergy. As the child ages, the primary allergic symptoms fade and some other clinically relevant presentation appears in its place. For example: we’ll see a classic milk allergy in infancy — often as milk colitis.
Identifying and treating the underlying cause of imbalance, which in this case was gluten sensitivity, contributed to improvements in blood pressure, weight and GI function and coincided with a measurable improvement in hearing.