Do you ever wonder why today so many people are intolerant to some foods?


Food intolerance can have a number of different causes:


Enzyme defects

Enzymes are required to help with the breakdown of foods. If these enzymes are missing, then eating the food can cause undesired effects because the food doesn’t get properly digested.



A number of foods contain substances that can have a toxic effect such as dried beans or garbanzo beans but only when they are undercooked. If they are fully cooked, the toxins are not present. This is very confusing when someone seems to tolerate a food only at certain times but not always.


Histamine in foods

Some foods contain natural histamines, others can develop a build-up of histamine. For some people, this naturally occurring histamine can cause symptoms when the food is eaten.


Salicylates in foods

Many foods contain salicylates, and our tolerance to this can vary. Most people can eat salicylate-containing foods with no problems, but other people may suffer from symptoms when eating too much of those foods.


Additives in foods

A wide variety of natural and artificial additives are used in coloring, preserving and processing foods. Some people can suffer symptoms provoked by hypersensitivity to food additives.


Modern agriculture

Pesticides, herbicides, GMO foods, hormone or antibiotic treated food and other toxins, can harm our body. These practices are a direct consequence of high demand and the race for competitive pricing; because of that food intolerance and allergy increased dramatically in recent years.


Food intolerance manifests in many different ways. Usually it will cause gastrointestinal symptoms such as bloating, diarrhea, nausea, vomiting, irritable bowel and can include skin rashes and sometimes fatigue, joint pains, dark circles under the eyes, night sweats and other chronic conditions.


It is very important to know the difference between food allergy and intolerance to certain foods. When people are allergic to a certain food, it must be avoided completely as it can potentially have far worse reactions and even endanger the life of an allergic person.


What to do when you think you have a food intolerance?

You can ask your doctor to do food testing or you can do a Cleanse followed by an Elimination diet.

For this we recommend to do a 3 Phase cleanse of at least 3 weeks (like our own 21 day transformational cleanse program) and support this with Enzymes, Amino Acids, Probiotics and a good Multivitamin. During the Cleanse all intolerance forming foods such as processed food, refined grains, some allergy and intolerance-prone foods, dairy, gluten and other suspected foods would be removed and then slowly reintroduced one by one. Ideally one would keep a diary and wait a few days between food re-introductions as some foods have a delayed reaction. Once certain foods have been established as “safe” or “unsafe”, all “safe” foods can be eaten and “unsafe” foods should be eliminated or only enjoyed on occasions, or in a rotation diet less than every 5-7 days.

In my next article I will list the best replacements for typically “unsafe” foods such as dairy, gluten, corn, eggs, wheat etc.
If you are interested in our 21 day Transformational Cleanse, let me know, we have a great pre-registration discount of -50%.


What are you intolerant or allergic to? Let me know how you are dealing with it.


By: Andrea Caprio

Holistic Nutrition and Wellness coach

Wellness Methods

Wellness Methods offers tailor-made Corporate Wellness programs, Health and Nutrition Coaching for busy people

Copyright Wellness Methods All Rights Reserved. Disclaimer: This information is not intended to replace a one on one relationship with a qualified health care professional and is not intended as medical advice. Wellness Methods, its officers, affiliates, employees and Andrea Caprio encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. The entire contents of this document are based upon the opinions of Andrea Caprio and any mentioned sources, unless otherwise noted.