Adverse food reactions (what people may call “food allergies”) can cause numerous symptoms and can be the underlying reason for challenges to optimal health. These negative reactions to specific foods are more common than you might expect, and they can be surprisingly difficult to pinpoint as contributing factors to health problems. Adverse food reactions can include food allergies that start in early childhood and continue on throughout life.
When we have adverse food reactions, we might be reacting to several different food components. It could be some unique food proteins that are triggering our problematic reactions. It could also be the presence of sugars in food that we lack the enzymes to digest properly. We might also react to food additives and preservatives, or to pesticides or other food contaminants.
In the case of wheat, there is even less conclusive research on adverse food reactions than there is for dairy. But scientists continue to investigate links between specific wheat proteins, including gliadin proteins and lectins (especially WGA, or wheat germ agglutinin) and their ability to cause adverse reactions. Much like the situation for lactose and casein in dairy, wheat components find their way into many types of processed foods, and it is possible to experience an adverse reaction to wheat even if you do not eat foods like wheat.
After that, you will want to continue re-introducing other foods back into your meal plan, on this same one-per-day basis and waiting at least two days before you add the next food. While you are re-introducing the foods that you avoided during your week on the modified elimination diet, try to notice any adverse reactions that you may have