Dr. Oz's Four Hidden Food Allergies You Need to Know About and Self-Diagnose
According to Dr. Oz and special guest Elisabeth Hasselbeck of “The View” who suffered from misdiagnosed allergies to certain foods for ten years before finding the answer to her health problems, food allergies affect millions who are often unaware that a food allergy is what may be causing their bloating, fatigue and constipation among many other symptoms.
“Up to 200 million people, that’s more than half the population, have hidden food allergies that are making them sick,” says Dr. Oz.
For Elisabeth Hasselbeck, her health had been a roller coaster of symptoms that were misdiagnosed for years by physicians she saw to treat her constant feelings of bloating, cramping constipation and diarrhea after she ate a meal.
”No matter what I ate—and I had a healthy appetite—it was all of a sudden making me sick…I had countless doctors who kept telling me that it had to be IBS (irritable bowel syndrome) and that I was stressed out.”
She explains that only when she was on the show “Survivor” and on a rather restricted diet with the rest of the cast, that she found that her symptoms had gone away. Using the internet to try to learn what was the source of her health problems, she then learned about Celiac disease—a digestive disorder that damages the small intestine and interferes with absorption of nutrients from food. People who have Celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley that can cause numerous symptoms such as:
• Skin rashes
• Aching Joints
• Trouble concentrating
The message that she wanted to share with viewers of The Dr. Oz Show is that at home they can perform a diagnostic test of their own to help determine whether they too suffer from a food allergy that may be responsible for their ailments.
The top four food types that she and Dr. Oz state that can be causing hidden food allergy problems for many people are: corn, wheat, diary and peanuts. Dr. Oz explains that what classifies these food items as hidden allergens is that unlike some foods or substances that can cause an immediate reaction once ingested, that in less-susceptible individuals it may take hours, days, even weeks later before a person experiences a symptom—therefore, making it very difficult to pin a symptom to a particular food allergy.