The hallmark of a food intolerance is that the body’s response to it changes where as a true food allergy does not. The problem is that the terms intolerance and allergy are improperly used interchangeably. For example a clinical peanut allergy can cause anaphylactic shock and you can possibly die, this is what we would call a “true” food allergy. A food intolerance is a little different and can develop in two ways. First if you expose yourself to a particular food that has intoxicating and/or inflammatory potential, or high digestion difficulty. The other way food intolerance can develop is when your immune system or metabolism which normally mitigates the effect of foods through detoxification pathways has some type of dysfunction.

Any food that you have a true allergy to should be avoided. There are some cases where eating small amounts of a food you’re allergic to can have positive hormetic effects, kind of like an inoculation but that’s not advised unless you’re under the guidance of a medical or health professional.
A food intolerance should not be introduced until gut function and immune status are improved. Exposure to foods you have intolerance to keep the metabolism inflamed and intoxicated making that food progressively more irritating to your system. Over time you can induce food intolerance if you continue to expose yourself to it. The top foods that you can induce an intolerance to are – eggs, nuts, soy, dairy, and gluten.

You can’t overcome a true food allergy but you can overcome a food intolerance by reducing your exposure to it and then performing periodic challenges to see if you’re symptomatic under the supervision of health professional that can help you structure a plan .