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FOOD
INTOLERANCE QUESTIONNAIRE
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COULD FOOD BE YOUR PROBLEM?
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Answer YES or NO to the following questions.
1. Have you, for as long as you can remember,
been plagued
by minor health problems - headaches, skin rashes, constant
colds, viruses, fleeting pains, bloating, sleep problems,
stomach upsets?
2. Have you never had a fully healthy skin?
3. Have you tried to lose weight and never succeeded and if
you have lost weight have you put it on again?
4. Do you get recurring problems like joint and muscle pains,
restless legs, fatigue, headaches, tics, rashes, depression,
anxiety, tinnitus?
5. Have you had long periods of coping with everything and
then suddenly become exhausted and has this happened more than
once?
6. Do you feel tired after a full night's sleep?
7. Do you feel as if you've never totally been yourself?
8. Have you felt as if your life goes round in circles? You
have periods of feeling okay when you get on with your life,
make plans, see friends... Then you find the pace is speeding
up, it seems that there's too much to do but you're still okay,
coping. Then suddenly, or so it appears, everything seems too
much and you descend into feelings of despair and not coping
- all you really want to do is withdraw. And when it finally
passes do you feel confused and unsure of yourself?
9. Have you ever made a major change to your diet and, after
an initial high, felt worse?
10. Do you frequently have stomach problems - wind,
indigestion, constipation and/or diarrhoea?
11. Have you had bouts of anxiety, nervousness or depression
for no apparent reason?
12. Has a doctor, more than once, told you he can find nothing
wrong or that there's nothing to worry about saying that the
rash, pain, (or whatever) will go away even though you've told
him it recurs, or suggested your problem is stress related when you
know it isn't?
The more questions you have answered YES to, the greater
the likelihood that something you are eating is making you ill.
You are in good company! But do please remember that the
reasons for illness are complex and you should always consult
with your doctor before embarking on any major dietary
changes. If you answered NO to them all then it is unlikely
that food is your problem.
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ABOUT THE AUTHOR OF TODAY’S
COURSE:
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Sara Race has wonderful website that contains a huge
amount of information about food intolerance. There
are also testimonies, research information, book reviews,
free recipes, and a notice board.
Click here to read the many food intolerance articles
her site.
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YOUR FOOD DIARY DIGITAL BOOK
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A food diary is a detailed record, kept
by you, of the food you
have eaten and tested and your health during that time.
If you are serious about your food testing you will need to
keep a detailed record of everything that you eat and the best
way of doing this is through a food diary.
A food diary is your record and your evidence of the changes
that take place. Make using one an absolute priority.
This diary was produced as a result of my own experience
with notebooks that soon got into a mess. I wanted something
I could check through quickly and find the information I was
after. Getting organized was the only way - hence the food
diary.
An added bonus of this diary is that it will make your food
intolerance testing look more professional and also any doctor
will find it easier to follow than a homemade notebook.
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HOW TO USE YOUR FOOD DIARY
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Begin by printing the diary on your home
printer.
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STEP 1
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Each day complete a page of the main food
diary - see
example above. I suggest you use the left hand side to note the
foods you eat and any medications you may take and the right
side to note how you are feeling.
The words in capitals (MUESLI, CRISPS, FLAPJACK,
HEADACHE PILLS) are all complex products i.e. they
contain ore than one ingredient. To spare you the effort of
writing out each ingredient, I have included pages for you to
use as a Food Index.
Use these to list the food, or medication, and all its
ingredients - you can then refer back when you need to. The reason
for including medications is quite simply that many contain binders,
colours and preservatives that may cause a problem.
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STEP 2
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At the end of each week complete the review
page for that
week. Don't skip this step - it is so easy to think you will
remember how you felt etc... but as time passes you will
forget. It is a useful exercise as, over time, you will be able
to clearly see how you are progressing.
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STEP 3
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As you move through your testing and retesting
phases you
can begin to complete the final sheets by listing your safe,
caution and no foods. These will provide a useful reference
guide for you (and others).
SAFE foods are the ones you know do not give you any
problems. CAUTION foods are the ones that you still need to
test (mark these with a T) or ones that know you can eat but
only in small quantities.
NO foods are the ones you know make you ill and should
always be avoided. Over time you may find the lists change,
especially between the SAFE and CAUTION foods.
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WHAT’S IN THE FOOD DIARY?
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TABLE OF CONTENTS:
Example
Instructions
Daily Print Page
Review Print Page
Food Index Print Page
Safe Foods 1
Safe Foods 2
No Foods 1
No Foods 2
Caution Foods 1
Caution Foods 2
Go to previous Course
8: Food Intolerance, Your Questions answered.
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