By Dr. Stephen Wangen
Food allergies are a huge public health issue. Those of you reading this cookbook likely already have some appreciation for this issue. But millions of people consume foods that are directly or indirectly responsible for their health problems.
It is a relationship that I see played out in my clinic every day. There are literally hundreds of different symptoms that can be caused by food allergies. Potential consequences can range from headaches to heart disease (yes, research really does support this connection), and from canker sores to cancer.
Ironically, the public is far ahead of the medical community when it comes to diagnosing and addressing reactions to foods. Individuals are still far more likely than most doctors to see this connection and to do something about it. Most doctors don’t recognize the true power of food and negative reactions to foods except in the case of anaphylaxis. But anaphylaxis, a life threatening reaction to food, is merely the tip of the iceberg.
The single most profound thing that I do for my patients on a daily basis is to help them identify reactions to foods. I never cease to be amazed at how significant an impact a food allergy can have on one’s health, or at the extremely wide ranging potential consequences of those allergies.
Let there be no doubt that these reactions to food are indeed allergies. Allergies occur when the immune system is involved in the reaction. This in turn triggers inflammation, and inflammation is at the root of nearly all health issues. Food intolerance, such as lactose intolerance, does not involve the immune system and therefore does not involve inflammation. For this reason it cannot cause inflammatory reactions in the body.
Unfortunately, the growing recognition of gluten intolerance has caused significant confusion with regard to this discussion. Although the word “intolerance” is used, it is indeed an immune reaction. And technically it is therefore an allergy. Expert panels have clarified this, but the knowledge has not yet filtered down through the medical community, much less the general public. So if you are confused, you are in very good company.
Whatever we call them, immune reactions to food are very important. They can affect your digestion, your mood, your energy, your clarity of thought, your neurological system, your skin, your musculoskeletal system…just about anything you can imagine.
In an era where medicine is primarily about treating the symptom, not the cause, discovering that you have a food allergy can have seemingly miraculous results. And the beauty of it is that you control them. Although it may not be easy at first, you can decide whether or not you want to be healthy. All it takes is a little investment in you. And there is no better place to invest.
Adapting to your unique diet has gotten much easier with the expertise shared by Colette Martin. This book is a fantastic resource for understanding reactions to foods and how to bake if you have food allergies.
I am much obliged to Colette Martin for producing a wonderful cookbook that is not only gluten-free but also free of dairy, eggs, soy, and nuts. On behalf of myself and my patients, I thank you. Cookbooks that truly avoid this combination are still relatively rare, but the people who suffer from reactions to these foods are not. In my experience these reactions are just as common as gluten reactions, and cause just as many problems.
I am honored to be a part of this book. I know that you didn’t buy it for the foreword, but I appreciate that you took the time to read it. I hope that you learn a great deal from this excellent resource, and live a much happier and healthier life because of it.
Stephen Wangen, ND, known as “The Gluten Free Doctor,” is the author of Healthier Without Wheat, founder of the Center for Food Allergies, Research Director of the Food Allergy and Intolerance Foundation, and a member of the board of trustees of the Gluten Intolerance Group of North America.