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Some obesity specialists have put forth another theory to explain brain chemistry's effect on hunger and weight gain. It has been demonstrated that after eating an offending food, blood levels of the neurotransmitter serotonin go down. Ingestion of highly refined carbohydrates and sugar cause a rapid release of insulin, increasing blood levels of tryptophan, a pre-cursor of serotonin. Thus, in order to compensate for lower brain levels of serotonin (caused by eating offending foods) food sensitive people may tend to crave foods which will increase serotonin in the brain (i.e., simple sugars and refined flours). This sets up a vicious cycle which, according to this theory, can only be broken when the foods that initiate the process are accurately identified and duly eliminated from the diet.
Summary
To summarize, any food can be incompatible with one's physiology, because: a) One does not have the necessary genetic experience with that food and therefore lacks the enzymes necessary to digest it properly, b) The food may contain naturally occurring pharmacoactive chemicals that directly trigger cellular responses to it, c) The condition of the gut wall may be too permeable (by virtue of an allergy that attacks the gut wall itself, thus creating an imbalance in the gut's natural protective functions, and/or damage resulting from an imbalance in gut flora). This condition then allows for the "perfusion" of food macromolecules into the bloodstream. Non-fully digested food proteins then enter the blood and cause the cells to release toxins that induce damage and inflammations; and, in many instances, water retention. Secretory IgA deficiency can also cause the same effect, d) Due to dietary insufficiency or another defect in one of the body's detoxification systems, any one or more of the artificial additives, or naturally occurring pharmacoactive agent in a food may cause a similar disruption to the immune system and metabolic function. Therefore, in order to sustain weight loss, it is important to regain balance in the body's metabolic functions which is promoted by the elimination of incompatible foods.
Applying The Results Of The Food Intolerance Test
Two recent studies have demonstrated the effectiveness of using The F.I.Test for weight management. Both studies have shown that subjects following a diet based on the results of The Food Intolerance Test, overall, lost scale weight and fat and improved body composition as compared with the control group, or their own pre-treatment phase. The study groups also experienced reduced hunger and improvement in other food sensitivity related conditions. When the test is completed on a patient, the report provides the graphic test results, and a personalized, easy-to-follow diet plan which excludes test positive foods and rotates the test negative foods in addition to providing other relevant dietary information.
After following the diet for some days (usually about one to two weeks), the patient should notice improvement. However, there are some principles about food sensitivities and a phenomenon called "masking" that can relate to withdrawal-like symptoms. Suddenly eliminating an offending food may, in some cases, create temporary discomfort for a period of about 3 or 4 days. This is most likely to occur if it involves food(s) that were eaten every day or if there was a craving for the particular food(s). It is very important during this time for the patient not to succumb to the desire for the food(s), keeping in mind that the discomfort will pass very shortly, at which time the patient should feel much better than before the change in diet.
"Masking" refers to the fact that eating moderate portions of the food frequently will induce chronic but low grade symptoms thus masking the fact that it is an offending food. The craving for the food exists because it will temporarily stop the discomfort associated with withdrawal of the food. It is also necessary to be aware that processed foods contain a large combination of other foods. For example, corn exists in: corn syrup, corn starch, corn oil, corn chips, pop corn, etc. Also, milk is contained in cheeses, yogurt, sour cream, some baked goods, and so forth.
It is also important to be aware to read labels in order to fully avoid problem foods. Sometimes reactions occur not so much to the foods themselves, but rather to the chemicals that are added to them. The F.I. Test can be used for many of the more common food additives and the results applied in exactly the same way; i.e., avoid the offending substance(s). Usually the process is very simple. However, in rare instances a patient may test positive to a very large number of foods. In such cases, it is especially important that careful advise is given to maintain adequate nutrition while restricting the diet overall. However, often, after a period of avoiding the offending foods (perhaps 3 to 6 months), a tolerance to many of the previously problematic foods may be achieved and they can then be eaten again in moderation.
To determine this, we challenge the patient's system by adding back each food, one by one, and noting reactions, or we re-test the patient.
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