The Journal of Upper Cervical Chiropractic Research published the results of a case study on July 6, 2020, documenting the resolution of food intolerances in a patient receiving chiropractic care. This study points out that food intolerance has become more common causing restaurants and food distributers to be more aware on what is in the food they offer.
According to the American Academy of Allergy, Asthma & Immunology (AAAAI), “A food intolerance, or a food sensitivity occurs when a person has difficulty digesting a particular food. This can lead to symptoms such as intestinal gas, abdominal pain or diarrhea.” The AAAAI points out that a food intolerance is different from a food allergy. “A food intolerance is sometimes confused with or mislabeled as a food allergy. Food intolerances involve the digestive system. Food allergies involve the immune system. With a food allergy, even a microscopic amount of the food has the potential to lead to a serious or life-threatening reaction called anaphylaxis.”
The study reports on the huge financial and social tool that food intolerances have on our society. “Gastrointestinal disorders related to food intolerances and sensitivities cause considerable economic and social impact on our society. It is estimated that 11% of the United States population suffers from chronic digestive disease, the prevalence as high as 35% for those 65 and older.”
In this case, a 24-year-old man who worked as a software developer went to a chiropractor seeking relief for his low back pain which he attributed to his work at a computer. He reported that the lower back pain had been giving him trouble on and off for years. He also reported that he had been dealing with gluten sensitivity for the past six years. In his case, wheat gluten would trigger a manic depression attack, while garlic and onion would cause an upset stomach, and dairy would cause him to have abdominal pain and gas.
A chiropractic examination and x-rays were performed. It was determined that there was subluxation present in the man’s upper cervical spine, and specific forms of chiropractic adjustments were started to address those subluxations.
After the ninth chiropractic visit, the man revealed to the chiropractor that he had not had any episodes of abdominal pain, depression, or concentration issues after eating foods that he previously would have avoided. He further related a story about going out with his family and indulging in spicy food that included garlic and onions. He stated that these foods would have normally given him an upset stomach and triggered manic depression. This time, however, he did not experience any of those ill effects from the food. As care continued, the man reported that he was no longer having an upset stomach or mood changes from the food he was eating, including dairy products.
In their conclusion, the study authors note, “This paper confidently helps both the chiropractic and medical profession to consider an alternative to food intolerances, other than avoidance. This condition has afflicted many people and this case study offers an approach that allows patients to eat foods that they enjoy without fear of an adverse reaction.”