Food Sensitivity
In brief
Section titled “In brief”- Food sensitivity is not an allergy but an intolerance or inflammatory reaction
- The histamine bucket: total load determines symptoms, not the last bite
- A1/A2 difference: not all dairy is the same
- Systematic self-research provides insight
- Your body communicates through symptoms
The food detective
Section titled “The food detective”Many people experience vague physical symptoms after eating, but don’t know exactly why:
- Runny nose after cheese
- Bloated feeling after wine
- Itchy skin
- Fatigue after the meal
The concept of the ‘histamine bucket’
Section titled “The concept of the ‘histamine bucket’”Histamine is a natural substance present in everyone’s body, but in some people it can accumulate too much.
Foods that increase histamine
Section titled “Foods that increase histamine”| Category | Examples |
|---|---|
| Fermented | Aged cheese, wine, sauerkraut |
| Smoked/preserved | Smoked meat, canned fish |
| Other | Alcohol, stress |
Symptoms when overflowing
Section titled “Symptoms when overflowing”- Runny or stuffy nose after the meal
- Flushing or itching
- Headache
- Cold hands or feet
- Fatigue after eating
Dairy and the A1/A2 difference
Section titled “Dairy and the A1/A2 difference”Not all milk is the same.
| Type | Source | Effect |
|---|---|---|
| A1 beta-casein | Modern dairy cows | Can form BCM-7 (opioid-like, pro-inflammatory) |
| A2 beta-casein | Goats, sheep, older cattle breeds | Does not form BCM-7 |
Some people tolerate goat cheese or sheep yogurt well, but get symptoms from regular cow’s milk.
The role of autoimmune reactions
Section titled “The role of autoimmune reactions”Food can trigger autoimmune reactions in sensitive people. The immune system then considers certain nutrients as “enemy.”
Typical signals
Section titled “Typical signals”- Hair loss
- Skin rash
- Stiffness
- Fatigue
- Mood swings
- Concentration problems
Self-research — your ‘forensic food investigation’
Section titled “Self-research — your ‘forensic food investigation’”Step 1: Observation phase (2 weeks)
Section titled “Step 1: Observation phase (2 weeks)”Record for at least two weeks:
| What to note | Details |
|---|---|
| Time and type of food | Fresh or processed |
| Time of symptoms | How long after eating |
| Intensity | Score 1-10 |
| Additional factors | Stress, sleep |
Step 2: Elimination and reintroduction
Section titled “Step 2: Elimination and reintroduction”| Phase | Approach |
|---|---|
| Elimination | Remove one food group for 3-4 weeks |
| Reintroduction | Add one product at a time |
| Interval | At least 3 days between each reintroduction |
Advanced self-tests
Section titled “Advanced self-tests”When you have suspicions, you can perform deliberate provocations:
| Test | Method |
|---|---|
| Histamine test | Day with lots of histamine-rich food (aged cheese, wine, sausage) and observe |
| A1/A2 test | Test A1 and A2 dairy separately |
| Time pattern | Fast symptoms = histamine/allergy; delayed symptoms = inflammation |
The meaning of body signals
Section titled “The meaning of body signals”Those who learn to listen can act purposefully:
- Calmer eating
- Simpler meals
- Less processed food
- Better matched combinations
Summary
Section titled “Summary”Advice
Section titled “Advice”Veelgestelde vragen
What is food sensitivity?
Food sensitivity is not an allergy, but an individual intolerance or inflammatory reaction to certain foods. Important mechanisms are histamine load, protein mimicry (A1/A2 difference), and autoimmune reactions.
What is the histamine bucket?
Histamine can accumulate too much in some people. Foods like aged cheese, wine, fermented products, and stress increase the load. When the 'bucket' overflows, symptoms like runny nose, itching, headache, or fatigue arise.
What is the A1/A2 difference with dairy?
Modern dairy cows produce A1 beta-casein which can be pro-inflammatory. Goats, sheep, and older cattle breeds produce A2 casein without this effect. Some people tolerate goat cheese well but not cow's milk.
How do I do an elimination-reintroduction?
Note for 2 weeks what you eat and which symptoms arise. Then remove one food group for 3-4 weeks. Afterward, add one product at a time with at least 3 days between each reintroduction to identify reactions.
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Medical Disclaimer: The information provided by Stichting Je Leefstijl Als Medicijn regarding lifestyle, diseases, and disorders should not be construed as medical advice. Under no circumstances do we advise people to alter their existing treatment. We recommend that people with chronic conditions seek advice regarding their treatment from qualified medical professionals.