Are Foods Making You Sick?

If you have a love of food, the feeling may not be mutual! 

It has been stated that upwards of 70-80% of the US population has food intolerance. Unfortunately for many, those food intolerance symptoms are often identified as individual problems and treated as such, thus treating the symptoms and not the cause.

Issues with food allergies and intolerances can cause maldigestion, intestinal toxemia, dysboisis, and chronic irritation to body tissues. In other words, it sets up your body for harboring disease.

Introducing Energetic Food Allergy Testing:

As the only doctor in the east bay providing the Carroll Food Intolerance assessment, I offer this special food allergy/intolerance test for patients with chronic disorders that just seem hard to treat. While food allergy testing is different from intolerance testing, both give a great deal of information about if foods contribute to inflammation in your body. 

Most people test intolerant to one of the following foods or food categories: milk, egg, meat, sugar, fruit, and potato. In addition, most people have a problem with one or more combinations of food, similarly not well tolerated. The most common food combinations are: grain and potato, grain with milk, and fruit with sugar.

With each test, patients receive a comprehensive report outlining their individual food intolerance and their specific food combination. I usually get lots of questions about how to navigate making the change, but often times, once my patients stop consuming the main food intolerance many annoying symptoms and diseases that impede quality of life go away. 

Results count

I've tested many patients who have had much relief from chronic headaches, chronic diarrhea, intense abdominal cramping and bloating, decreased occurrence of asthma attacks, decreased constipation and much more all from this simple test. Again, think of how powerful this knowledge is for improving your quality of life.

I have many patients who prefer to have both ELISA based food allergy testing and the Carroll test done. Both give a great deal of information and can be used together to paint the picture of which foods are making you sick. 

History Behind Food Intolerance Testing

Currently, we are aware of several different kinds of reactivity to foods. Intolerances, not food allergy, has to do with digestion and metabolism, and is an enzymatic phenomenon, genetically determined. Food intolerance means that a particular body does not digest or metabolize a particular food well. As a consequence, maldigestion occurs, and toxic metabolites are formed in the intestine and absorbed into the blood. These will affect or interfere with normal function of the body, and become part of the basis of chronic illness.

Dr. Otis G. Carroll is considered one of the most significant naturopathic physicians of this century. He practiced from 1917 - 1962, in Spokane, Washington. His clinic was the most famous west of the Mississippi. His clinic was a “Mecca” of healing, drawing people from all over the world. His work was based upon the European nature-cure approach, which favored a simple, vegetarian diet, hydrotherapy, homeopathy, and herbal medicine.

With all of his success, he was unable to help his chronically ill son. This stimulated his continual search for better methods, which led him to the work of Stanford’s Dr. Abrams, a professor of physiology. Abrams had been experimenting with new techniques in diagnosis. Dr. Carroll modified Abrams’ work to devise a method of testing for foods which are not well digested or metabolized in a particular body, and thereby become a source of maldigestion, intestinal toxemia, dysboisis, and chronic irritation to body tissues. This naturopathic concept was not a part of standard medicine. Through this work, Carroll discovered that his son was intolerant to fruit, which he had always thought was a perfect and healing food for anyone. He removed fruit from his son’s diet, and for the first time his son recovered.