FOOD & NUTRITION
The Big Three of Food Sensitivity
In extracts from his Fiber Fueled Cookbook, Dr. B. explains what causes food sensitivity and how it can be treated BY DR. WILL BULSIEWICZ Board-certified in internal medicine and gastroenterology, expert in nutrition, digestive diseases and the gut, contributed to 20+ published scientific articles and author of the bestseller, Fiber Fueled, from Charleston, SC. THEGUTHEALTHMD
THEGUTHEALTHMD
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consider the Big Three of food sensitivity are constipation, celiac disease, and gallbladder dysfunction. If you suspect you have one of these, your treatment needs to address that issue first. Even though irritable bowel syndrome (IBS) is the most common cause of food sensitivity, I consider these the Big Three because they are frequent causes of food intolerances, they’re highly treatable, and once you treat them, you’ll find that your food intolerances will improve dramatically. Let’s dig into them and some of the other causes of food intolerance that you should be conscious of.
CONSTIPATION The number one cause of gas, bloating, and food sensitivities in my clinic is constipation. It’s incredible how many people have constipation as the genesis of their problem and don’t even realize they’re constipated. If you poop every day or even several times a day with diarrhea you could still be constipated! Constipation isn’t defined by the frequency of bowel movements. Instead, it’s the manifestation of symptoms or digestive disruption caused by inadequate evacuation of stool.
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The solution is to establish rhythm. Your body thrives on rhythm. When we are constipated, we are out of rhythm, out of balance. We need to get things moving once more and get into that flow state where bowel movements are effortless, complete, and, frankly, enjoyable. I am being totally serious. Having a good, healthy bowel movement absolutely should be one of the highlights of your day! You should look forward to it and feel satisfied afterwards. If you don’t, we have work to do.
CELIAC DISEASE Celiac disease is an inflammatory, immune-mediated condition in which the immune system becomes activated when you consume gluten. In nature, gluten is a protein found in wheat, barley, and rye. But in the real world, where most people don’t really eat whole grains, gluten is, well, everywhere: most processed foods, deli meats, soy sauce, make-up, and many prescription drugs. Potatoes are inherently gluten-free, but if your restaurant serves up fries prepared in oil that’s touched gluten, then they’re contaminated. Celiac disease is a genetically motivated condition (if you don’t have the gene then you can’t have the condition) and
can manifest in several different ways. Classically there’s diarrhea, bloating, gas, and abdominal pain after a meal but it can also present with constipation. Weight loss happens with malabsorption. Iron deficiency anemia can set in and cause fatigue. Outside the intestine, celiac can present with arthritis, dental enamel defects, osteoporosis, elevated liver tests, neurological symptoms, and even infertility. Lastly, I’ve diagnosed celiac disease in people who are completely free of symptoms but have a first-degree family member with celiac disease. The most important thing is to consider celiac disease as a possibility for the symptoms. Open your mind to whether it’s possible. If it is a possibility, then you must be appropriately tested for it.
GALLBLADDER DYSFUNCTION The gallbladder is a small little sack that sits under your liver in your right upper quadrant. Its job is to store liver juice called bile, which helps us to digest fat in our diet. When we eat a meal, particularly a high-fat meal, our gallbladder squeezes to release this digestive juice down a series of tubes, almost like a water slide, called the bile ducts. The bile splashes down into