Risk Factor 6. We eat too much at once.
Overeating causes food reactions by overwhelming the digestive system. Unfortunately, reactions also cause overeating by creating food cravings, and this destructive cycle ruins many lives. The problem gets even worse when people eat the exact foods that cause them to experience reactions. This often happens, however, because of the cravings caused by allergic addiction.
Overeating also disrupts the immune response, which further heightens food reactions.
Risk Factor 7. We're under too much stress.
Stress hurts digestion. When you're under stress, your stresshormones — such as adrenaline and cortisol — take blood away from your organs of digestion and shift it to the fight-or-flight organs and systems, such as the muscles, eyes, and heart. Sometimes, when you're nervous, you feel this loss of circulation in your digestive system as butterflies in the stomach.
Proper digestion is most likely to occur when we take timeto eat our meals in a relaxed atmosphere. However, the average worker sits down for lunch for only eleven minutes, and many for only five minutes, or eats a sandwich unconsciously while working.
Risk Factor 8. We don't chew our foods completely.
This interferes significantly with digestion. Foods that remain in excessively large pieces can't be broken down properly, even when enough digestive juices are available.
Risk Factor 9. We drink too many liquids with our meals.
This dilutes digestive juices and stomach acid, keeping them from fully digesting our foods.
Risk Factor 10. We combine too many of these risk factors.
If we regularly made just one of these mistakes, we might not have a problem. Most people, though, combine several of these risk factors, and soon they experience the straw that breaks the camel's back. Doctors call this reaching the allergic threshold.
All of these risk factors can cause your digestive system to dump large, unwieldy macromolecules of food into your bloodstream. When this happens, it generally triggers your immune response.
If your immune system is already impaired, your immune reaction to these macromolecules of food will be even worse. You'll get reactions to a wider variety of foods, and your symptoms will be more severe and more frequent. Many forces can impair immunity: poor nutrition, exposure to toxins, stress, and lack of sleep.
Therefore, to avoid food reactions, you should not only minimize your risk factors, but should also try to optimize your immune strength, with a healthy lifestyle, ingestion of specific nutrients, and avoidance of toxins. I'll soon tell you how to do this.
In addition, a number of non-food factors can make food reactions worse by contributing to the allergic threshold. The body doesn't care if an allergen is a food-borne allergen or an airborne allergen, such as pollen. To the body, an allergen is an allergen. Food reactions are worse in people who inhale airborne allergens, are exposed to toxic chemicals, or are under stress.
Therefore, you are not just what you eat.
Food reactions — and therefore fat — can be caused by many factors, and food is just the most obvious one.
I know that this is a new, strange concept for many people. But I have tested this concept clinically and have seen it work wonders.
Here's an example: a patient of mine worked in a paint shop and regularly inhaled airborne toxins. This man was bloated, puffy, and red-eyed most of the time, and reacted strongly to a number of foods. He also got sick a lot because the toxins he breathed were stressing his immune system. When he switched jobs and escaped the constant assault of airborne pollutants, his sensitivity to foods decreased dramatically. His progress on the False Fat Diet accelerated tremendously when he quit his job, and he soon lost almost all of his false fat and most of his true fat. Simultaneously, he stopped having frequent minor illnesses.
If any of these risk factors apply to you, you are vulnerable to food reactions.
You are not just what you eat.
Fat can be caused by many factors.
Food is just the most obvious one.
Now I'll tell you how food reactions develop within your body, after you engage in these risk factors. Once you understand how food reactions work, you'll be better able to stop them — forever.
