Managing Food Intolerances in Everyday Life: Practical Strategies

Course SummarY

Summary: Food Intolerances – Gluten, Soy, and Dairy

  • Over 90% of Americans have intolerances to gluten, soy, or dairy.
  • Gluten Intolerance:
    • Gluten is found in many low-carb breads.
    • While gluten was consumed by previous generations without issues, the problem today is linked to glyphosate, a substance used in farming. Glyphosate poisoning is a significant concern.
    • Wheat bread, which uses the whole grain, contains more glyphosate.
    • Substitutes: There are gluten-free bread alternatives available, and resources will be provided for these substitutes.
  • Soy Intolerance:
    • Many people cannot tolerate soy.
    • A good substitute for soy sauce is coconut aminos.
  • Dairy Intolerance:
    • 90% of Americans have issues with dairy.
    • Intolerance can be due to lactose or the protein casein.
    • Symptoms include bloating and stalling in weight loss progress.
    • Butter is generally not problematic like other dairy products.
    • For those with lactose intolerance, hard aged cheeses like parmesan or goat cheese might be tolerable as they have low lactose.
    • Dairy substitutes include dairy-free whipping creams from brands like Silk.

In conclusion, while many people have intolerances to gluten, soy, and dairy, there are various substitutes available to cater to individual needs.

Key Takeaway

The key takeaway for this lesson is that a significant portion of Americans, over 90%, have intolerances to gluten, soy, or dairy. It’s essential to recognize the potential sources of these intolerances, such as glyphosate in gluten-containing foods, and to be aware of available substitutes like coconut aminos for soy sauce or hard aged cheeses for those lactose intolerant. Understanding and addressing these intolerances can lead to improved health and well-being.

Protocol

Protocol for Addressing Food Intolerances:

  • Awareness and Identification:
    • Recognize that over 90% of Americans have intolerances to gluten, soy, or dairy.
    • Monitor your body’s reactions if you choose to consume these foods. Symptoms may include bloating, gas, digestive issues, or skin problems.
  • Gluten Intolerance:
    • Avoid foods containing vital wheat gluten, especially those processed with glyphosate.
    • Research the effects of glyphosate poisoning to understand its impact on the body.
    • Substitute traditional bread with gluten-free alternatives. Try chaffles!  Make a chaffle sandwich!
  • Soy Intolerance:
    • Limit or eliminate soy-based products from your diet.
    • Substitute soy sauce with coconut aminos, which offers a similar taste without the soy content.
  • Dairy Intolerance:
    • Determine if your intolerance is due to lactose or the protein casein.
    • Butter is generally well-tolerated, even by those with dairy intolerances.
    • If you’re lactose intolerant, consider consuming hard aged cheeses like parmesan, which have lower lactose content.
    • Consider alternatives like goat cheese or dairy-free whipping creams from brands like Silk.
  • Education and Adaptation:
    • Stay informed about the latest research on food intolerances.  You may also look into your gut health if you experience food intolerances.  
    • Adjust your diet based on new findings and personal experiences to ensure optimal health.

Remember, everyone’s body is different. What works for one person might not work for another. It’s essential to listen to your body and make dietary choices that best support your health and well-being.

RESOURCES

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