Food testing
In Functional Kinesiology one of the most important things to consider is food intolerances. At the end of a balance when the muscles are locked ( strong ) I introduce possible food intolerances to the body and if the muscle unlocks ( becomes weak ) we know that a food is most likely to be contributing to a symptom.
Foods can cause inflammation
There could be a possibility that the symptoms you are presenting are due to some of the foods you are eating. I especially look at what you are eating on a daily basis. Some foods can cause widespread inflammation in the body and have certain proteins that cross the gut barrier, triggering an immune response. This is known as leaky gut.
Most common allergens
It is important to be aware of the 14 most common allergens that are now required by law to be labelled on food.
Gluten, sesame, nuts, crustacean, eggs, fish, mustard, milk, celery, peanuts, soya, shellfish, lupins, sulphite.
Wheat
Wheat was modified in 1960’s by Nobel peace prize winner, Dr Norman Borlaug who created the semi- dwarf, high-yield, disease-resistant wheat variety. Whilst the modification worked to create a more resistant and easily harvested crop, a side effect was that the gluten content was dramatically increased. Gluten is a protein we cannot digest. This undigested protein can trigger an immune response.
Spelt (the original wheat) and rye could be a good alternative to try.