A food intolerance is a difficulty processing a particular food or ingredient. Unlike a food allergy, it does not involve the immune system producing IgE antibodies, and it is not life-threatening — but it can make everyday eating uncomfortable and confusing, particularly when the reaction is delayed by hours.
That delay is what makes intolerances so hard to pin down on your own. If bloating arrives six hours after lunch, working backwards to a single ingredient across three meals and a dozen ingredients is close to impossible by memory alone. Most people end up cutting foods at random, learning little, and reintroducing them just as randomly.
The pages below cover the foods people most often ask us about. Each one explains what the food contains, why it can be difficult to process, which related foods are worth checking at the same time, and how to run a focused elimination so that anything you notice is something you can actually trust.
A note on what this is. Our hair screen is an exploration tool, not a medical or allergy test. It cannot diagnose a condition, and it is not a substitute for advice from your GP. Please speak to your GP about persistent symptoms.
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