Note: The following is the output of a transcription from the video above. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors.
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So tonight we’re gonna talk about food sensitivities versus food allergies, a lot of you out there going like well yeah. I know all about food sensitivities and food allergies. I can’t eat gluten. I can’t, eat milk, and so that’s, not exactly food sensitivities.
It’s significant in in Hashimoto’s alone, and Hashimoto’s alone. There are 39 different known triggers and, and that’s. What we know today next year, maybe we’re, going to know even more. I have no idea, but but 39 is enough, and among the leaders are certain viral infections, not many, as you might think, but certain viral infections turned back to infections.
There’s, certain chemicals, not as many as maybe people might think, but their work. When they’re there, they’re, a big issue. Food sensitivities are significant. Nutrient deficiencies are significant and then there’s, just a bunch of others, okay, but those those categories, kind of rule and and within each of those categories.
There’s, a lot of different ones. I think food sensitivities, I put them as the most important and in some cases you could argue they are in some cases you could argue there. They’re, not for, but from the perspective that, if you’re eating a food every day that is causing your immune system to flare up and you’re, trying to figure out what’s wrong with Somebody because your immune system is flaring up and then causing an attack on your thyroid, and you’re, trying to figure out whether it’s, a virus or whether it’s, a bacteria or whether it’S, a chemical or whether it’s.
Whatever you write on the internet yesterday, it’s, difficult to figure out because you’re continually altering that baseline of understanding. What’s, causing your symptoms and food sensitivities? Everybody glimpse in and they go oh yeah.
I know what my food senses are. I can’t eat eggs. I can’t eat, I can’t eat gluten. Maybe I can’t eat milk. Maybe I can’t eat soy, and I know how you know that they go like when I eat it. I like it’s, us up and, and I get headaches or my diarrhea comes back or something along those lines.
I say how quickly well, usually, you know right away, usually sometimes within minutes, sometimes within half an hour 20 minutes, something like that. That’s, not a food sensitivity, which is why I emphasize food sensitivities, and so it’s.
A food sensitivities, different food food allergies, are actually created in the shin in the bloodstream. Food sensitivities are created in the gut and there’s, a number of reasons that they’re created, but the main reason they’re created is because your digestive tract breaks down your stomach stops digesting properly.
You’re, not making enough hydrochloric acid. Maybe you’re stressed. Maybe got a thyroid problem, maybe got an ulcer. Maybe you got h pylori. Maybe you got parietal cell antibodies, meaning you have automated gastritis.
Usually it’s. One of those things, and then that can either set off your gallbladder. If you still have it, or maybe you don’t have a gallbladder and then that doesn’t break down the fats well and then both of those things cause your pancreas that maybe not work as well as it could.
Maybe it’s, not a disease, and your pancreas is just not working as well, because it’s. Getting this food that’s, not digested, and it’s harder for it to digest, and all of this results in a food particle that is now presented to your to your intestines to absorb that is it’s? It’s, it’s, not a proper type of a food particle.
It hasn’t, been digested down enough it hasn’t, been digested properly. The inside of your intestines sees it as a foreign body kind of like a bad bacteria or something like that, and it says: wait a minute wait a minute.
I don’t think this belongs here and and so so it takes that little particle and it presents it to the immune system. On the inside of your intestines, the 70 % immune system. It’s on the inside of your intestines and amuses.
It goes well. We can attack that that that doesn’t look right. I don’t know what it is, but it doesn’t belong here. It’s, not digested properly it’s, not small enough. It’s, not broken up enough. It attacks it.
Now you have a food sensitivity that takes a little while for that to occur, and so food, since the hallmark of the food sensitivity, is let’s, say let’s, say your! Let’s, say your your classic hashimoto symptom.
Is I get heart palpitations for no reason at all, so you eat a food. Maybe it’s. Broccoli. You read a food, it’s, not digested down properly. It goes through that whole that whole chemical pathway that I just got done talking about and the next thing you know you three days later, you start getting heart palpitations for no reason at all.
Are you going to connect that to the broccoli that you ate for dinner on Monday night, 99 % answer does no until we talk about this, so food sensitivities are huge because those are the things we’re missing and to make it even more Fun, okay, food sensitivities come and go.
I mean why not when, when we talk about making diet a baseline for our patient care, everybody goes. I already did the SIBO diet. I already did the automated Valeo diet. I already did the oral tolerance side.
I did the gastrointestinal diet for all or whatever, because you’ve already done them now. You’ve. Come in here, you’ve. Already done, I mean you’re sitting here with all kinds of god problems. Then the answer is why this is one of the answers.
Why? Because you’re continually stimulating that system with a food sensitivity. So when I put food sensitivity, testing, maybe above power, power, side, testing and and and chemical testing, these types of things it’s simply because you’re, not eating those chemicals every day you may not be.
If you’re getting exposed to chemicals every day, maybe I look at that, but most they’re, not most. They’re, not getting exposed to like someone who is a hairdresser and is getting exposed to chemicals every day, and I know you’re, going to tell me there’s stuff in the water and all that type of Stuff, but we we screen that out, so so we test this.
So to me, food testing is like top of the list and you have to find a good test, not easy to do. We we parry back and forth between two or three tests, depending on how much the patient can afford to pay and they take and how much and and and how much data we actually already have and how much data we actually need.
You know, depending on that, we might use a test that’s less expensive, but we’re experienced at this. We have done years and years and years of allergy elimination, diets, okay, to figure out people’s, food senses and we haven’t.
Do a you know, a dietary daily diet, dietary type of diary, and so you know they’ll. Do it, and we’ll, see that they have a reaction on Thursday we’ll, go back and look at what they ate on Wednesday, Tuesday and Monday, and because we’re familiar with it, we probably can pull that Out you know what it’s more likely this.
Let’s! Remove this! Let’s. Try it again and see what happens that’s very tedious! It’s very labor-intensive. It’s, a way to do it, but if you’re, not familiar with the more common food sensitivities, you’re gonna miss them.
You just saw. I might. I know that from experience not to be insulting just it’s hard. It’s hard for us and we do this every day all day long, so that’s. Food sensitivities versus food allergies, why they’re important? They set the baseline and I’m, going to tell you the food sensitivities.
The next word out persons ballast. I eat those all the time that’s, the point, and then you stop eating them. You start eating a bunch of other foods and the next thing you know, if you haven’t healed, your leaky gut.
Yet the next thing you know you’ve, got new food sensitivities that you’re, not aware of so that’s, a whole nother animal, but but the fact that food sensitivities change over a period of time. They can change over a period of three months six months, that’s, a that’s, a significant part of the management of the inflammatory response against Hashimoto’s.
So most people aren’t aware of how frequently to test for food sensitivities or how frequently to do or a rotation diet and all those types of things. So the diet is critical and, and frankly, beyond taking away gluten or milk or eggs, or something or doing the automated Paleo diet and not having it works.
Most people have a difficult time figuring out what the proper diet would be. Food sensitivities are one of the biggest reasons. I think it covers the the high points, the CliffsNotes high points of food sensitivities and why they’re important and why we do them on pretty much every patient that comes in here as long as they can afford to do them and if they Can’t? We do an allergy elimination diet, but we do not move on until we’re sure that we’re, getting a grip on the food sensitivities, all right, so that’s it for today.
This is, I think this is kind of some. Some are bigger presentations than others. Some are more significant than others put this tag this on your more significant presentation than others. All right talk to you again take care.
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