Information on Low GI Diet Allergies

Low glycemic index (GI) diets switch high carbohydrates for low carbohydrates with the goal of weight maintenance, glucose control, increased endurance and improved cholesterol; however an array of low GI foods are common sources of allergies, particularly in children.

Types

• Low GI diet foods that are recommended such as wheat, corn, soy, nuts and pollinating fruits are frequently diagnosed as allergy triggers, causing reactions in gluten-intolerant people and food-sensitized individuals.

Function

• Low GI diet food allergies cause antibody distress that produces histamine releases in the body. Chemical histamines are responsible for causing inflammation, leading to allergic reactions.

Features

• Low GI diets are fiber-rich, low-fat and consequently healthy; however dormant allergies may develop through increased exposure to a suggested food substitution that was not previously consumed on a regular basis.

Identification

• According to the Asthma and Allergy Foundation of America, low GI food allergies are identified by symptoms of nausea, diarrhea, vomiting, itchy hives, congestion and breathing difficulties, and can lead to anaphylaxis and asthma attacks in hypersensitive people.

Prevention/Solution

• Low GI food allergies are prevented by eliminating the allergen source from the diet. Food challenge tests and RAST blood tests determine food allergies by measuring antibody responses and topical reactions, according to the AAFA.