It is possible for multiple people to be sensitive to the same food for many different reasons. Here, we’ll look at some foods to which people are commonly sensitive and/or allergic, and examine some of the possible explanations for their adverse reactions.
Although it’s very tempting for me to explore a lot of these topics in more depth with you guys, I want to keep it short and simple here. If you or a loved one is sensitive to several foods and unsure of the common thread(s) or factor(s), hopefully you will find this quick list helpful in your sleuthing – a resource of possibilities to research and test.
Dairy
A person could be sensitive to dairy for any of the following reasons (please note: this – and all subsequent lists – are not necessarily comprehensive):
- Casein allergy
- Whey allergy
- Lactose/FODMAP sensitivity
- Lectin sensitivity
- Candidiasis (yeast infection) which is fed by the sugar in dairy
- Inability to digest pasteurized milk
- Too much calcium in body (likely paired with magnesium deficiency)
- Sulfur sensitivity/intolerance
- Inefficient methylation due to MTHFR genetic mutation(s), resulting in histamine intolerance/buildup from foods (including dairy) and the environment. The cultures in dairy can produce histamine.
A “lactose-intolerant” person may, in fact, be sensitive to dairy for one or more additional/other reasons.
Wheat
- Celiac (a very severe form of gluten sensitivity)
- A non-celiac form of gluten sensitivity
- Lectin sensitivity (people with thyroid/autoimmune problems often suffer from this)
- Wheat protein allergy
- Glutamate (gluten contains glutamate (the gliadin breaks down into glutamine then glutamate), so gluten and glutamate sensitivities often go hand-in-hand)
- Histamine intolerance (poor methylation)
- Phytic acid
- FODMAPs
Other Grains (Rye, Barley, Spelt, Millet, Oats, Rice, etc.)
- Lectin sensitivity
- Gluten sensitivity (particularly with rye, barley, and spelt)
- Sulfur sensitivity
- Phytic acid (binds to nutrients, making them unavailable to the body)
- FODMAPs
Nightshades (Tomatoes, Potatoes, Eggplant, Paprika, Cayenne Pepper, etc.)
- Lectins
- Solanine
- Calcitriol (hardens tissues in the body, can lead to chronic pain, hypercalcemia, arthritis)
- Glutamate
- Capsaicin
- Nicotine
- Histamine intolerance
What Are Nightshade Vegetables? How to Find Out If You’re Sensitive to Them (Note: ashwagandha is also a nightshade but is not mentioned in this article.)
Eggs
- Egg allergy
- Sulfur sensitivity (common with CBS and SUOX genetic mutations)
Spinach
- Glutamate
- Sulfur sensitivity
- Oxalates
- Histamine intolerance
Nuts
- Nut protein allergy
- Lectin sensitivity
- Phytic acid
- Glutamate
- Sulfur sensitivity
Alcoholic Beverages
Wine:
- Sulfites (can be problematic for those with SUOX genetic mutations)
- Alcohol sensitivity
- Sensitivity to cultures / fermented products (often seen with poor methylation, histamine intolerance)
- Glutamate (glutamate is a factor in the creation of the “umami” (rich, addictive) taste of grapes, Chinese food, soups with MSG, etc.)
Beer:
- Celiac or another form of gluten intolerance
- Alcohol sensitivity
- Sensitivity to cultures / fermented products
Beans
- Lectin sensitivity
- Sulfur sensitivity
- Phytic acid
Most (if not all) of the above reasons for food intolerance are applicable for me. This may not be true for you (hopefully it isn’t), but I am living proof that it is possible to be sensitive to a food for several reasons. 😛
In light of this, I’m still somewhat perplexed as to how I justified trying sheep cheese last week. (I definitely paid for it – skin problems, GI distress, head discomfort, aches.) I still want to try camel milk/cheese, as camel milk is in some ways quite different structurally from other types of milk.
However, although the sheep cheese and some exposure to environmental toxins set me back these past few days (…still recovering from the sheep cheese…), I do seem to be regaining some health in general. I have been able to tolerate some more foods lately. 😀
So there is hope! 😉
For more information on types of food intolerance and potentially problematic foods, check out Legit Excuses for Picky Eaters. It categorizes more by food problem than by food type/group, as I did here.
It should be noted that I omitted several potentially problematic foods here. If you have a question about a food not mentioned here, feel free to ask in the comments. But please also take into account that I am not a doctor, and although I endeavor to provide my readers with accurate information, you follow any and all information presented on this blog and in the comments at your own risk. PLEASE SEE DISCLAIMER.
Magnesium Deficiency – Approximately 80% of Americans
