Food sensitivities and intolerances are among the most misunderstood and neglected aspects of health and wellness in our country.
It is estimated that anywhere from 25% to 60% of the population has some kind of food related immune or non-immune reaction.
Often there is confusion between the different types of food reactions. Food sensitivities can be present in many conditions; they manifest in digestive problems, anxiety, fatigue, arthritis, hives, migraines, skin problems, ear infections, accelerated pulse and many other symptoms. Food sensitivities and intolerances can create eating disorders in susceptible individuals. While more than 160 foods can cause reactions in people, their are eight foods that account for 90% of reactions.
These eight foods include: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. Cheryl offers insight to help clients discover their unique food sensitivities, aiding clients in conscious self-awareness of their bodies.