Allergy or Intolerance?

My man and I went out to Thai food the other night. I indulged in one of my childhood favorites called "Pra Ram"--steamed veggies over rice with peanut sauce. Sounds delicious right?! Not a good idea. I had notions that I am intolerant to nuts...eating this dish proved it. I have almost completely eliminated nuts from my diet for about 5 months--and since my gut pain and digestive issues have really subsided. Two hours after my Pra Ram I was hurtin'. I'm not allergic but my body is definitely intolerant. How do I know...read on...

A lot of people simply classify a chronic bad reaction to food as an allergy. But there is a scale--a body may be intolerant of certain nutrients but not allergic to. These reactions are different pathways in the body. Food allergies only affect about 2 to 4% of adults and 6 to 8% of children. Food intolerances are much more common. In fact, nearly everyone at one time has had an unpleasant reaction to something they ate. Some people have specific food intolerances. Lactose intolerance, the most common food intolerance, affects about 10% of Americans.

Often genetic in origin, food allergies arise from sensitivity to chemical compounds (proteins) in food. They develop after you are exposed to a food protein that your body thinks is harmful. The first time you eat the food containing the protein, your immune system responds by creating specific disease-fighting antibodies (called immunoglobulin E or IgE). When you eat the food again, it triggers the release of IgE antibodies and other chemicals, including histamine, in an effort to expel the protein "invader" from your body. Histamine is a powerful chemical that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system. As a result of this response, food allergy symptoms occur. The allergy symptoms you have depend on where in the body the histamine is released.

Conversely, there are many factors that may contribute to food intolerance. Namely when a person lacks the chemicals, called enzymes, necessary to properly digest certain proteins found in food. Also common are intolerances to some chemical ingredients added to food to provide color, enhance taste, and protect against the growth of bacteria. 

Here's a breakdown:

A food allergy is an immune system response. It occurs when the body mistakes an ingredient in food -- usually a protein -- as harmful and creates a defense system (antibodies) to fight it. Food allergy symptoms develop when the antibodies are battling the "invading" food. Symptoms: 

• Rash or hives
• Nausea
• Stomach pain
• Diarrhea
• Itchy skin
• Shortness of breath
• Chest pain
• Swelling of the airways to the lungs
• Anaphylaxis

Food intolerance is a digestive system response rather than an immune system response. It occurs when something in a food irritates a person's digestive system or when a person is unable to properly digest or breakdown, the food. Intolerance to lactose, which is found in milk and other dairy products, is the most common food intolerance. Symptoms:

• Nausea
• Stomach pain
• Gas, cramps, or bloating
• Vomiting
• Heartburn
• Diarrhea
• Headaches
• Irritability or nervousness