Food Sensitivities

Food intolerances, which have become increasingly prevalent in recent years, are not allergies as defined in the allopathic tradition, but they can lead to a host of health problems as diverse as irritable bowel, eczema, migraines, heartburn, depression, fatigue, and inattention – just to name a few. Evidence suggests that the amount of processed food in today’s diet is a primary cause of this trend. While modern humans have been walking the planet for the last 100,000-250,000 years, the regular ingestion of dairy and cultivated grains began only 10,000 years ago with the advent of agriculture and animal domestication). The the most common food allergies are wheat/gluten, corn, soy, and dairy – all relative newcomers to our diet. One very severe illness, Celiac disease, used to be diagnosed only in infants, but, with the increase in refined flour in our diet, it is now turning up in people of all ages. Digestive difficulties can also severely impair the absorption of vitamins and minerals leading to many ill-defined chronic diseases.

Good quality food, appropriate preparation, and quantity are the bedrock of proper nutrition. Dr. Lowenstein has worked with food sensitivities for many years and can help tease out digestive issues that are often hard to identify. The results for overall health and wellbeing can be dramatic and profound.

“Don’t eat anything your great-great grandmother wouldn’t recognize as food. There are a great many food-like items in the supermarket your ancestors wouldn’t recognize as food… stay away from these.“

~Michael Pollan