When I first got my food sensitivity results, I was nervous and excited at the same time. I can't say I was totally surprised by some of the findings — ignoring the consequences of eating eggs did not make the sensitivity go away. Yes, eggs were on my list, the yolk in particular was way off the charts. Well, see you sometimes, delicious cranberry orange muffin from Panera.
Along with the sad saga of banned eggs, there were a few others. Now I had to really understand what this meant for me. I was not allergic to these foods, just sensitive, meaning my body simply has a harder time digesting them. Sad. I didn't waste time on the why, but I wanted to understand it better. In simple terms, my body lacks specific enzymes to digest certain foods properly, or my gut is highly reactive to certain compounds. Okay, I get it. I still want my gouda though.
What I've been playing around with is figuring out how eating something on my sensitivity list actually affects me, based on when I eat it, how much, and how often. My findings helped me understand that my body can still handle an egg if I really want one, but it needs to happen early in the day, definitely not at my last meal. Any offenders are better consumed during the first part of the day. That way my body isn't struggling to digest my questionable choices when metabolism is slowing down anyway.