Though food sensitivities take many forms and various levels, most of us begin to have allergies to foods as we age – even foods we once enjoyed. Did you ever wonder why?
When we put things in our mouths, the body asks “can I digest that?” If it is something the body can readily digest, it considers it “food”, and begins the digestive process. This will mean the body has the enzymes and nutrients to turn the substance from its raw form to a form from which it may extract the nutrients and distribute then throughout the body. But as you age, your pancreas may lose the ability to produce some of the enzymes it needs.
So if the body says “I can’t digest this!” it considers it a foreign substance and begins the process of refusing it. It produces “allergic” reactions to kill, compartmentalize, or expel the matter:
– specialized cells are generated to “kill” the invader
– mucous is produced to smother it
– coughing and sneezing start to expel it
– fever may be raised to “burn it up”
– tearing may occur to wash it out
While we call these “allergic reactions”, they are a valuable part of our immune system – they keep the “foreign material” from harming us.
So, what can we do when these reactions start? Well, obviously we can stay clear of the foods that cause the reactions. But often we can just take a supplemental enzyme to “digest” the matter. This is especially true if it is foods that we once enjoyed and digested well.
Remember, many food sensitivities may be much more critical – don’t treat them lightly. While this won’t work for all food sensitivities, it may be a welcome relief for those who develop allergies to once-cherished foods later in life. You may not have to give up many of your favorite foods just because “old age” is slowing you down!