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Today we're going to talk about food sensitivities versus food allergies, and a lot of you out there going like, well, yeah, I know all about food sensitivities and food allergies. I can't eat gluten, I can't drink milk and so that's not exactly food sensitivities. It's significant in Hashimoto's, alone there are 39 different known triggers and that's what we know today. Next year, maybe we're going to know even more, I have no idea but 39s enough and among the leaders are certain viral infections. Not many, as weird as you might think, but certain viral infections, certain bacterial infections, there are certain chemicals. Not as many as maybe people might think, but when they're there, they're a big issue. Food sensitivities are significant, nutrient deficiencies are significant and then there's just a bunch of others.

Those categories kind of rule. Within each of those categories, there's a lot of different ones. I think food sensitivities, I put them as the most important. In some cases you could argue, they are, in some cases you could argue they're not. But from the perspective that, if you're eating a food every day that is causing your immune system to flare up and you're trying to figure out what's wrong with somebody cause your immune system is flaring up and then causing an attack on your thyroid and you're trying to figure out whether it's a virus, or whether it's a bacteria, or whether it's a chemical, or whether it's whatever you read on the internet yesterday. It's difficult to figure out because you're continually altering that baseline of understanding what's causing your symptoms and food sensitivities. Everybody comes in and they go like, "Oh yeah, I know what my food sensitivities are.

I can't eat eggs, I can't eat gluten, maybe I can't drink milk, maybe I can't eat soy. And I go, "how you know that?" They go like, "well, when I eat it, I get like, my nose stuffs up and I get headaches or my diarrhea comes back" or something along those lines. I say, "how quickly?" "You know, well, usually, you know, right away, usually sometimes within minutes, sometimes within half an hour or 20 minutes, something like that." That's not a food sensitivity, which is why I emphasize food sensitivities. As a food sensitivity is different, food allergies are actually created in the bloodstream, food sensitivities are created in the gut, and there's a number of reasons that they're created. But the main reason they're created is because your digestive check breaks down, your stomach stops digesting properly.

You're not making enough hydrochloric acid, maybe you're stressed, maybe you got a thyroid problem, maybe you got an ulcer, maybe you got H pylori, maybe you got a parietal cell antibodies. Meaning, you have automated gastritis. Usually it's one of those things. Then that can either set off your gallbladder, if you still have it, or maybe you don't have a gallbladder and then that doesn't break down the fats well. Then, both of those things cause your pancreas to maybe not work as well as it could, maybe it's not a disease and your pancreas, it's just not working as well because it's getting this food that's not digested and it's harder for it to digest.

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Martin P. Rutherford, DC

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