Foods that seem to cause the most problems
Milk and dairy products, wheat and grains and sugars are the foods that most often produce allergic reactions ranging from chronic post-nasal drip to digestive issues to increased risk of diabetes and heart disease.
Milk and dairy products
“Milk is meant for calves,” as one of Dr. Lippman’s respected colleagues says. We are the only major nation on earth that uses milk as a beverage after weaning. The use of milk into adulthood can be problematic.
Because of the multitude of proteins found in milk, dairy products are among the most allergenic foods. In addition, they are well known as “mucus producers,” whether or not one is allergic to them. Many people with constant post-nasal drip find that this symptom is reduced or eliminated just by removing dairy products from their diet.
Remember, whatever a cow eats gets concentrated into the milk it produces. If the cow is fed antibiotics, growth hormone, and/or pesticides (on the feed), these will concentrate in the milk. Studies have shown high amounts of these chemicals in non-organic milk. These chemicals are associated with numerous chronic disease states. Thus it behooves us to minimize our exposure.
Do we need milk for our bones?
Strong bones are created by exercise and by a diet full of essential minerals. Our nation consumes more milk and dairy products than any other nation on earth. Yet we also have more osteoporosis in our population. Many countries where people ingest few dairy products experience little osteoporosis problems. Obviously, the benefits of milk are outweighed by its disadvantages.
If a person tolerates dairy products, kefir and yogurt (unflavored, thus without sugar) can support the gastro-intestinal tract.
Wheat and grains
Grains were introduced into the human diet about 15,000 years ago. Many of us have a very hard time digesting them. Most of us need, at the minimum, digestive enzymes to assist our digestion of the grains.
In the U.S., wheat, in particular, has become pervasive in our diets.
The problem with most of the wheat we eat is that it has been grown in nutritionally-deficient soil, is full of pesticides, and through processing has become almost totally devoid of nutritional value. Wheat is difficult to digest and has become a chronic irritant to the digestive tract contributing to inflammation and dysbiosis instead of nourishing the digestive tract.
Some people either inherit or develop the inability to digest gluten grains.
The gluten grains are wheat, rye, spelt, kamut, and barley. (Oat technically is not a gluten grain. However, oats in the United States are contaminated with gluten.) For sensitive people, eating grains, even organic whole grains, is like taking a rake to the insides of their intestines. The bowel becomes terribly inflamed. The body develops antibodies to the grains, and often to parts of the body itself, and people can become terribly ill. People with the gluten disorder must avoid these grains altogether. Fifty percent of these people are also sensitive to soy. To become well, they must avoid both grains and any soy product.
Many people who do not have a gluten disorder find that after they improve the health of their gastro-intestinal tract, they can again eat grains, or at least all grains except wheat. Whole grains and sprouted grains are healthiest for the gut because they contain the most nutrients and the most fiber.
Cane sugar, in scientific studies, has been shown to wash essential nutrients, like vitamins and minerals, out of the body. Studies also show that eating it suppresses the immune system for several hours. We also know now that major sugar loads on the body significantly increase the risks of developing diabetes mellitus, heart disease, and even cancers. Thus, it is clear now that sugar is very hard on our bodies and does not support good health.
Non-processed cane sugar (like molasses) still has some minerals intact. But that kind of sugar is not what most of us eat. Many of us eat far too much, and too often, processed cane sugar.
Artificial sweeteners are not an acceptable substitute for sugar because the body sees them as toxic chemicals.
Stevia is an acceptable substitute for those who like the taste. It is derived from a plant from South America.
If people are unwilling to stop sugar altogether, they should at least save it for the very occasional special event.