There’s a big, HUGE difference here.
Both terms seem a little benign, but the fact is, a known food allergy can be so severe it results in death instantly.
We became aware of this when a dear friend explained how the minutest degree of milk or any milk derivative could cause her to experience anaphalaxis.
She butterflies through life not terribly concerned about it, but when you are cooking for someone who has a severe food allergy, their lives are literally in your hands, so you become overtly protective and aware of the ingredient list.
On the other hand, she is able to detect the minutest amount of a milk product or its derivative by what signals she receives from her body, as in tingling on her lips and tongue, and in her mouth, and this happens almost instantly for her, it’s a great warning system.
She lives a full, healthy, happy life in spite of this severe food allergy, so can anyone with a food allergy, a food intolerance, or a food sensitivity, you just have to be vigilant.
There are people who are highly allergic to shellfish as well, the result is the same for them too, anaphalaxis.
These are not the only allergies that are extremely severe, there are many of them, for example, penicilin, a bee sting or a hornet sting.
Now a food sensitivity, may not result in an immediate life threatening event, however, the symptoms here are constant and chronic. People with Celiac Disase, which is severe gluten intolerance, experience a whole range of unpleasant symptoms akin to those of Irritable Bowel Syndrome, to name a few.
Food allergy is direct, it’s forthright, it’s swift and deadly, instantaneously.
Food Intolerance and Food Sensitivity, only if they are severe do you wake up and take notice. You know what you are dealing with, but what happens when it’s not severe?
If your Food Intolerance or Food Sensitivity is less than severe, then it’s downright insidious, the culprit hides, it lurks, it enters our bodies undetected because many people are affected but they don’t know how or why.
That’s what gluten from today’s hybridized wheat is doing to rest of us who are not severely affected. Remember, barley and rye contain gluten as well.
Make no mistake, it’s still affecting the Non-Sensitives, we just don’t realize it, because it’s subtle. Gee thanks bunches for the frankenfood-hybrid-wheat.
Overall, even those who are not ‘Celiacs’ are being affected by gluten via wheat, barley and rye products in general. Read Wheat Belly by Dr. William Davis, M.D. for the expose on frankenfood-hybrid-wheat. While you’re at it, you really need to read Eat Right For Your Blood Type too, by Dr. Peter D’Adamo, M.D.
We posit this question … are you gluten sensitive? The answer is yes, but do you understand why? Answer … because we are all sensitive to frankenfood, it’s just not natural.
IMAGE CREDITS:
1. MILK ~ By Ranveig ~ http://commons.wikimedia.org/wiki/File:Milk_glass.jpg ~ CC BY-SA 3.0
2. SHELLFISH ~ By Circeberman ~ http://commons.wikimedia.org/wiki/File:Shellfish_Platters_in_San_Francico.jpg ~ CC BY-SA 3.0
3. BEE ~ By Makro Freak ~ http://commons.wikimedia.org/wiki/File:Apis_mellifera_carnica_worker_hive_entrance_3.jpg ~ CC BY-SA 2.5
4. WHEAT ~ By Bluemoose ~ http://commons.wikimedia.org/wiki/File:Wheat_close-up.JPG ~ CC BY-SA 3.0
5. YUMMY ICON SET ~ By Icon Eden ~ http://www.iconeden.com/icon/yummy-free-icons.html ~ Attribution Required
