Food Mistrust Can Lead to Sensitivities
It’s easy to get caught up in trying to find the “perfect” diet to feel better. But this can often create confusion, frustration, and extra costs (like tests or supplements). It can also make food feel scary. Over time, this fear and restriction can turn into a vicious conditioned food sensitivity cycle – leading to a limited diet and more intense symptoms.
If your brain links a certain food with feeling sick, your body can start reacting to that food even if it’s not actually harmful. This is called conditioned food sensitivity.
The ability for the brain to trigger reactions may sound questionable, but think of this lemon example:
Close your eyes and visualize cutting a lemon. Smell the citrus scent. Bring the lemon to your lips and squeeze a little juice on your tongue. Most people salivate when they do this visualization, demonstrating how the brain can create physical reactions based on associations.
The good news? You can change your brain’s food-illness associations and expand your diet!
Short Answer: No, but your brain plays a key role. Some food sensitivities start from a biological issue—an illness, allergy, or digestive imbalance. But over time, fear and stress can amplify symptoms. This creates the impression that your body is getting “sicker,” but fear is the driving force. As shown in the diagram below, the size of the inner circle (i.e., biological mechanisms) is the same throughout.
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Avoiding foods can feel safe, especially if you’ve had bad experiences, but reintroducing foods can open the door to meaningful benefits:
Learn more about the Conditioned Food Avoidance and Sensitivity Trap in the next lesson!