WEBVTT

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Oh. It is 4 a .m. My name is Neogentrics. This

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is Food for Thought. Thoughts if it were you.

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I'm going to continue where I left off with the

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health -themed study since it was requested of

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me. So the thought that came up this time was,

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what do we do about food intolerances and allergies?

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Now, the reason I decided to go ahead and cover

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this topic is because someone asked me this,

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and plus I have a roommate who is gluten -free.

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I'm sorry. He's allergic to gluten and can already

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eat gluten -free stuff. He's not made of gluten

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-free anything. I have to clarify that because

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lately I've been saying stuff that have, for

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whatever reason, don't make any sense logically

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or when people repeat it. So, moving on with

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this. Food intolerances and allergies seem to

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have been increasing lately. You know, but let

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me ask you this. Is that really the case? Or

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are we just more aware of all the problems that's

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going on now? with our food, okay? You know,

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or how about this one? Our food intolerance is

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just a fashionable way to draw attention to ourselves

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and, you know, make life more difficult for others.

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You need to consider this. Now, some people are

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actually allergic, but then there's those others

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who just say it, you know? And what exactly is

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the distinction between an intolerance and an

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allergy? Let's consider that question too, okay?

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That is the whole point of this channel, you

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know, is to ask these questions. Try to come

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up with a solution and figure it out. Defining

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allergies and intolerances, while the terms can

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be considered interchangeable, let me go ahead

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and give you the definition on all of these.

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Allergies and intolerances are not the same,

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first off. A food intolerance is more a delayed

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reaction to food or substances found in food.

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It is generally more or less severe and immediate.

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and an immediate food allergy. Symptoms are often

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limited to digestive issues, although they can

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also cause skin problems and headaches. I know

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because I have a few food intolerances, but I

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do have a few food allergies as well. A food

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allergy is a reaction from your immune system

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that occurs soon after you have eaten or come

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in contact with certain food. It can happen immediately

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or after a short time, but is generally not long

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delayed. The reaction can also be triggered by

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very small amounts of food. In some cases, simply

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breathing in dust from the allergen can cause

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a reaction. And this has happened a couple of

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times, especially from people who are allergic

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to peanuts or something like milk. Symptoms can

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include... Oh, let me see here. Skin rash, swelling,

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including in the mouth and throat, which is very

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uncomfortable, which can block the airway and

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nausea. An extreme allergic reaction known as

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anaphylactic shock can occur in some sufferers

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of food allergies. It affects all body systems

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and can also be life -threatening. So there's

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that. I'm going to take a short break now that

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I've defined those, and we'll be right back.

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So, and we're back. Keeping with the definitions

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I gave you in the last segment, in other words,

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allergies are reactions linked to your immune

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system. And like the reaction that you get when

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you are stung by a bee or a wasp or a touch of

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a metal, they are rapid. They often result in

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swelling, which can, if in the mouth or throat,

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potentially be fatal. Allergies can usually be

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treated with antihistamines taken orally. through

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shots in certain parts of your body, including

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your behind, but these can also include vomiting

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and skin conditions as well. Serious allergies

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include anaphylaxis or anaphylactic shock, however,

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require rapid treatment with adrenaline to prevent

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potentially fatal consequences. Most people who

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are severely allergic to something, including

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food, are aware of their allergy and carry an

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adrenaline pen, sometimes known as an EpiPen,

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even after treatment. They should still seek

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a medical advice. advice as soon as possible

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after having the allergic reaction regardless

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though okay food allergies on the other hand

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are not potentially fatal um i'm sorry food intolerances

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and people with the intolerances can sometimes

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be unaffected by consuming a small amount of

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the problem food but key thing here is a small

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amount okay Intolerances can, however, be extremely

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uncomfortable, can make people feel quite unwell

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over a long period of time if undiagnosed, but

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huge quantities can still make the person sick

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or cause them to have a major level allergic

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reaction. So, keep this in mind. Causes and triggers

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of all allergies and intolerances are a little

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unclear, but some of them are pretty well known.

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The precise cause of an allergy is still unclear,

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but like I said, in some of the studies, they've

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shown that the problem is underexposed, that

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people are more likely to be allergic to things

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that are new to their immune system. Allergies

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can also, however, be triggered by rapid overexposure

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to the allergen in a sense that they're part

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of the body. Going back to the example before

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that I mentioned, like being stung in the face

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or head by a wasp can make you very allergic

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to wasp stings. However, there's often no obvious

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trigger point, and people can often only become

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aware that they are severely allergic when they

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first react to it. So if you're not sure, still

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have someone on standby in case you do have a

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reaction. But besides that, perhaps the most

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well -known allergy is peanuts. This is anecdotal,

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at least on the increase. It is, however, how

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do I put it, more likely that peanuts and other

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nuts are simply becoming more common because

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they are included in a wide range of processed

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foods. So people are therefore more likely to

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be exposed to them than in the past and become

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more aware that they are allergic. I'm going

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to cover a few intolerances here after this short

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break. There are several clear potential causes

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of food intolerances. Okay, we're going to go

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ahead and cover that for a second here. Sufferers

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may lack the enzyme needed to actually digest

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the food. You know, for example, lactose intolerance

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is often caused by not having a gene for the

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enzyme to actually digest it in your body. Sensitivity

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to food additives. Some people are more sensitive

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to certain chemicals than others. This can cause

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problems when they are added to the food. Examples

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include food coloring, sulfites. which are used

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for drying food. People with coliac disease are

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unable to digest gluten properly, and they are

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therefore intolerant of it, my roommate being

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one of them. There may also be a psychological

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factor involving a food intolerance. For example,

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some people are simply unable to swallow certain

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foods without any obvious physical cause. For

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me, if I ever deal with raw chicken for whatever

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reason and it causes salmonella poisoning, even

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if it doesn't last that long, for a while, I

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will not be able to eat chicken. Anyway, identifying

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and managing food allergies. That's the next

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topic I'm going to cover. Food allergies are

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severe enough that identifying their existence

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is often not very hard. However, identifying

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the trigger can be more difficult, at least because

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you cannot risk anaphylactic shock to do so,

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so there's no point in testing to see if someone's

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allergic. You know, like, here, eat this to see

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if you're allergic, and if not, we'll give you

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a shot. That's not nice. Don't do that. The key

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to treating allergies is often avoidance. So

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it's important to identify the allergen as early

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as possible if something does happen, but it

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doesn't mean take your friend out and test them

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on every single thing you can find. When it comes

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to identifying allergens, there are two main

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tests for allergens. First off, a scratch test,

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where the skin is exposed to a small amount of

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the potential allergen to test for a reaction.

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And the other one is a blood test, which can

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be used if a skin test isn't appropriate. There

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are those who have experienced a severe allergic

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reaction should therefore discuss this with a

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doctor to have a test for potential allergens

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as soon as possible. The test does not identify

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the allergen, but also gives an idea of the intensity

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of the reaction when the reaction is very severe.

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You may need to do a little more than simply

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avoiding the food at all. For example, it may

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be necessary to ask schools or workplaces to

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ensure that they are not free of whatever it

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is for the safety of the particular individual

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so you can make sure they have all they need,

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especially when they're flying. Next in the list

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of identifying and managing food intolerances

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and figuring out what they are, identifying the

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food intolerance may be less critical than allergies,

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but it is also just as hard. There is unlikely

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to be an immune reaction involved, and therefore

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there are few, if any, definitive tests for this.

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I mean, there are too many ways to trigger, identify

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the triggers, but, you know, and one of them

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is using food diaries and removing and replacing

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certain foods. The most usual approach is likely

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to involve both, okay? So when using a food diary

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to identify the potential triggers, first off,

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let me go ahead and add a warning before I go

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any further. This is best done under the supervision

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of a trained dietitian or a nutritionist who

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is more likely to be able to identify the likely

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trigger. However, as a first step, you can always

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do this yourself. First things first, over a

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period of several weeks or a month, keep a diary

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that sets out everything you eat right down to

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a biscuit and a cup of tea or coffee and the

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precise time. Also, keep a note of any symptoms

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that you have, including minor ones, and the

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time at which they occurred. Try to spot any

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patterns that are emerging. Are there certain

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foods, combinations of foods, and even ingredients

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that seem to cause you particular problems? Also,

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one other warning. Triggers are not always obvious,

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and it helps to be aware of the ingredients of

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what you eat. It's easier to do this when you

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cook your own food rather than eating ready -made

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meals or eating out a lot. If you spot a potential

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trigger, try cutting it out in your diet for

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a few days and see what happens. You may find

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that you have more than one trigger. For example,

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some people are both lactose and gluten intolerant,

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and that's actually a thing. When a food intolerance

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is very severe, nutritionists sometimes cutting

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a wide range of potential triggers out of your

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diet all at once. This is designed to allow the

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symptoms time to settle before you add back in

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potential triggers one at a time to see which

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ones have an effect. Warning though, this is

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not something you should try at home without

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the supervision of a qualified healthcare professional.

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I know I keep repeating this, but it's very vital.

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Because it can lead to problems such as becoming

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malnutritious. malnourished if you do it for

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too long. It can also mean that underlying conditions

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are not diagnosed. Bottom line is this. The best

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advice if you think you may be suffering from

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a food intolerance or an allergy is to talk to

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your doctor and ask for a referral to a special

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clinic. You can take my tips into consideration,

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but that's the best advice I can actually give

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you. Best place to help your, you know, these

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doctors are best place to help you identify the

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trigger or any underlying conditions safely so

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you don't kill yourself in the process. Okay?

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That's all I can say on that. Thank you for listening

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and have a great rest of your day.
