Mindful Nutrition: Do I Really Have Food Allergies, Sensitivities or Intolerances?

As you get older, food sensitivities you’ve had since you were younger can start to build, making your body more reactionary to something that it’s had a hard time processing. By 40, you can actually become partially intolerant of certain things you could eat when you were younger. Before you believe you’re allergic to something, I think you should understand what a food allergy actually is. 

According to the Mayo Clinic, a food allergy is a reaction that occurs in your immune system after you’ve eaten a certain food. These foods can lead you to break into hives, develop itchiness or swelling in the throat, nose, mouth and airways, or even lead to anaphylaxis. When it comes to a food allergy, almost 90 percent of all food allergies are related to eight foods: milk, soy, eggs, wheat, peanuts, tree nuts, fish, and shellfish. 

What’s the Difference Between a Food Allergy and a Sensitivity (or Intolerance)? 

According to the American Academy of Allergy, Asthma, and Immunology, a food allergy is a reaction to food proteins that your system can’t break down and results in severe reactions like the ones listed above. A food intolerance or sensitivity is related to an enzyme deficiency in your digestive tract that makes it hard to process a certain food, but it doesn’t lead to the severe outcomes that an allergy does. We can be sensitive to foods, but not allergic to them. 

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