Elimination Diet: How to Find Your Trigger Foods Methodically

Maya kept a suspect list on her phone. Tuesday’s bloating? Probably the pasta. Thursday’s headache? Must have been the cheese. By month three, the list had grown to eleven foods, her grocery cart looked half empty, and she still felt awful. Her mistake wasn’t cutting too little. It was investigating too many things at once — the nutritional equivalent of questioning eleven witnesses simultaneously and believing all of them.

Sound familiar? Digestive complaints are astonishingly common — surveys suggest up to 20 percent of people believe certain foods disagree with them — yet self-diagnosis by hunch has a terrible track record. Blinded studies repeatedly show that people misidentify their triggers, blaming last night’s dinner when the real culprit was breakfast, stress, or poor sleep.

There is a better way, and it looks less like a diet and more like a well-run experiment. Done methodically, it can turn a fog of maybes into a short, specific answer. Done carelessly, it just shrinks your plate. Here’s how to run the experiment properly.

Why a methodical approach beats guessing

Food and symptoms make an unreliable pairing in memory. A meal contains dozens of ingredients; symptoms may surface anywhere from twenty minutes to two days later; and confounders — a bad night’s sleep, a stressful meeting, your menstrual cycle — pile onto the same timeline. That’s why the person who “just knows” tomatoes are the problem is so often wrong when tested under blinded conditions.

An elimination diet solves this the way any decent experiment does: by changing one variable at a time. First you clear the board, removing the most likely suspects long enough for symptoms to settle. Then — and this is the step most people skip — you bring foods back individually, on a schedule, watching what happens. The reintroduction is the actual test. Elimination alone proves almost nothing, because feeling better on a stripped-down diet could reflect any of a dozen changes: less processed food, smaller portions, more home cooking, or plain placebo effect.

Clinicians at major medical centers, including gastroenterology teams at Cleveland Clinic and Johns Hopkins, use structured elimination protocols for exactly this reason. The structure isn’t fussiness; it’s what separates a genuine answer from an expensive guess. If you take one idea from this article, take this one: the goal of an elimination diet is not to eat fewer foods forever. The goal is to end up eating the widest possible diet with confidence about the narrow list that genuinely bothers you.

How does an elimination diet actually work? The three phases

Every credible protocol — whether for irritable bowel syndrome, suspected food intolerance, or eosinophilic esophagitis — follows the same three-act structure.

Phase one: elimination. You remove a defined set of suspect foods completely for a set window, typically two to six weeks. “Completely” matters. A splash of milk in coffee can keep dairy-related symptoms simmering, muddying your baseline. During this phase you keep a daily symptom log so you can see, in writing, whether things genuinely improve.

Phase two: reintroduction. One food group comes back at a time. A common rhythm is to eat the test food daily for two to three days, in normal portions, while everything else stays constant. Symptoms return? Note it, remove the food again, let symptoms settle, then move to the next suspect. No symptoms? That food is cleared — it goes back on your plate for good.

Phase three: personalization. With your results in hand, you build a long-term diet that excludes only confirmed triggers, ideally with a dietitian confirming you’re not losing key nutrients. Some intolerances are also dose-dependent — many people with lactose intolerance handle small amounts of hard cheese, for instance — so the final diet may involve limits rather than bans.

Total timeline: usually five to twelve weeks, depending on how many foods you test. Anyone selling a two-week “full reset with answers” is compressing the science past the breaking point.

What does an elimination diet include? The usual suspects

Most standard protocols target the foods responsible for the majority of allergic and intolerance reactions. Nine allergens account for the bulk of true food allergies in the United States, per the CDC and FDA labeling rules: milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, and sesame. Elimination diets for suspected intolerance typically borrow from that list and add a few common irritants.

A typical moderate-intensity elimination removes:

• Dairy — milk, cheese, yogurt, butter, ice cream, and whey or casein hiding in processed foods
• Gluten-containing grains — wheat, barley, rye, and most conventional oats
• Eggs — including mayonnaise and many baked goods
• Soy — tofu, soy sauce, edamame, and soy lecithin in packaged foods
• Peanuts and tree nuts
• Fish and shellfish
• Corn — in some protocols, given how widely it appears as syrup and starch
• Added extras some clinicians include: alcohol, caffeine, and highly processed foods, since they can independently provoke gut symptoms and cloud results

Label-reading becomes the real work here. Soy appears in roughly 60 percent of processed foods in some form; wheat lurks in soy sauce, soups, and salad dressings. Cooking from scratch for a few weeks is genuinely easier than decoding every package — and it removes another confounder at the same time.

What do I eat on an elimination diet?

Here’s the reassuring part: even a strict protocol leaves an enormous amount of real food on the table. The elimination phase tends to look like simple, recognizable cooking — the kind of plate your grandmother would call dinner.

Foods almost always permitted include:

• Fruits — most fresh fruit, though some protocols pause citrus
• Vegetables — nearly all, sometimes minus nightshades (tomatoes, peppers, eggplant, white potatoes) in stricter versions
• Gluten-free grains and starches — rice, quinoa, buckwheat, millet, sweet potatoes
• Proteins — poultry, lamb, turkey; beans and lentils if legumes aren’t being tested
• Fats — olive oil, avocado, coconut oil
• Drinks — water and herbal teas; unsweetened rice or coconut milk as dairy stand-ins
• Seasoning — fresh herbs, most spices, vinegar (except malt vinegar, which contains barley), salt, and pepper

A day might look like this: rice porridge with blueberries and cinnamon at breakfast; a lunch bowl of quinoa, roasted chicken, avocado, and greens with olive oil and lemon; baked salmon-free dinner of turkey, sweet potato, and green beans; sliced apple or rice cakes between meals.

Batch cooking is your friend. Roasting two trays of vegetables and a whole chicken on Sunday means weekday meals become assembly rather than invention — and the less improvising you do, the fewer accidental exposures sneak in.

Can you give me a list of elimination diets? From gentlest to strictest

“Elimination diet” is a family name, not a single plan. The right member of the family depends on your symptoms and how strong the suspicion is. Here are the main versions clinicians actually use, arranged roughly from least to most restrictive.

Type	What’s removed	Typically used for	Worth knowing
Single-food elimination	One suspect (e.g., dairy or gluten)	A clear, specific hunch	Simplest to run; easy to keep nutrition intact
Standard/moderate elimination	Major allergens plus common irritants	Unexplained gut symptoms, suspected intolerance	The classic 2–6 week protocol most people mean
Low-FODMAP	Fermentable carbohydrates (not proteins)	Irritable bowel syndrome	Best-studied elimination diet; helps roughly half to three-quarters of people with IBS in trials
Four-food elimination (4FED)	Dairy, wheat, egg, soy	Eosinophilic esophagitis (EoE)	Less burdensome alternative to 6FED
Six-food elimination (6FED)	Dairy, wheat, egg, soy, nuts/peanuts, fish/shellfish	Eosinophilic esophagitis	Medically supervised; response checked by endoscopy
Few-foods (oligoantigenic) diet	Nearly everything except a short safe list	Complex cases, specialist-directed only	High nutritional risk; never a DIY project

Notice the pattern: the stricter the diet, the more medical supervision it demands. A gastroenterologist ordering a 6FED pairs it with follow-up procedures to verify healing — something no symptom journal can replicate at home.

What are the 6 food elimination diets? Understanding the 6FED

When people search for “the 6 food elimination diet,” they’ve usually encountered the protocol for eosinophilic esophagitis, or EoE — a chronic immune condition in which a type of white blood cell called an eosinophil builds up in the lining of the esophagus, causing trouble swallowing, food getting stuck, chest discomfort, and, in children, feeding difficulties and poor growth. MedlinePlus and the NIH describe it as increasingly recognized over the past two decades.

The six-food elimination diet (6FED) removes the six food groups most often implicated in EoE: dairy, wheat, eggs, soy, peanuts and tree nuts, and fish and shellfish. After six to eight weeks, a gastroenterologist repeats an endoscopy with biopsies to see whether the esophageal inflammation has quieted. If it has, foods return one group at a time — with repeat scoping — until the specific trigger is pinned down. Research published in NIH-indexed journals shows the 6FED produces remission in a substantial share of patients, and follow-up studies found that dairy alone is the culprit often enough that many centers now start with a simpler approach.

That’s where the four-food (dairy, wheat, egg, soy) and even one-food (dairy only) versions come from: a step-up strategy that begins with the least restriction and escalates only if needed. Trials comparing approaches suggest starting small sacrifices little effectiveness while sparing patients months of unnecessary restriction.

One firm caveat: 6FED is a medical protocol tied to biopsies and specialist follow-up. It is not a general wellness diet, and running it without supervision means eliminating half your kitchen with no way to measure whether it worked.

The low-FODMAP diet: the elimination diet with the strongest evidence

If elimination diets had a valedictorian, it would be low-FODMAP. Developed by researchers at Monash University in Australia and endorsed by gastroenterology groups worldwide, it targets irritable bowel syndrome — a condition affecting an estimated 10 to 15 percent of adults, per Johns Hopkins Medicine.

FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols — short-chain carbohydrates that some intestines absorb poorly. Unabsorbed, they draw water into the gut and get fermented by bacteria, producing gas, bloating, cramping, and unpredictable bathroom habits. High-FODMAP foods include onions, garlic, wheat, milk, apples, honey, beans, and sugar alcohols like sorbitol.

What makes this diet different from generic elimination plans is the evidence: in clinical trials, somewhere between half and three-quarters of people with IBS report meaningful symptom improvement during the restriction phase. Few dietary interventions in gastroenterology can match that.

The structure mirrors the classic three phases — restrict high-FODMAP foods for two to six weeks, reintroduce each FODMAP category systematically, then personalize. And personalization matters enormously here, because FODMAPs feed beneficial gut bacteria. Staying on the strict phase indefinitely can reduce populations of helpful microbes like bifidobacteria, which is precisely why Monash and Johns Hopkins dietitians insist the restriction phase is temporary. Most people finish the process eating many high-FODMAP foods again, just with clarity about which categories — and what portions — their gut tolerates. The end state is knowledge, not a shrunken menu.

How long should the elimination phase last?

Long enough for your body to show you a clean baseline; short enough to avoid nutritional drift. For most adults, that means two to six weeks, and the right number inside that range depends on your symptoms.

Digestive complaints — bloating, cramping, irregularity — often respond within one to two weeks if a removed food was driving them. Skin conditions like eczema and symptoms such as headaches or joint aches tend to move more slowly; clinicians usually want three to four weeks before judging. For eosinophilic esophagitis, protocols run six to eight weeks because the endpoint is measured tissue healing, not just how you feel.

Two timing mistakes are common. The first is quitting early: someone feels no different after five days and abandons ship before the diet had a fair chance. The second is the opposite — lingering in elimination for months because feeling good makes reintroduction scary. Understandable, but counterproductive. Extended unnecessary restriction carries real costs: dairy avoidance without planning can shortchange calcium (adults need roughly 1,000 to 1,200 milligrams daily, per the NIH Office of Dietary Supplements); cutting whole grains trims fiber and B vitamins; a narrow diet can also nudge some people toward anxious, rigid eating patterns.

Set an end date before you start. Write it down. If symptoms haven’t budged by then, that’s not failure — it’s data. It tells you food probably isn’t the main driver, which redirects the investigation somewhere more useful, often with a doctor’s help.

Reintroduction: the phase that does the actual detective work

Here is the uncomfortable truth about elimination diets: the elimination proves very little. Reintroduction is where the answers live, and it’s the phase most people botch or skip entirely.

The method is simple but demands patience. Choose one food group. Eat a normal serving of it — not a crumb, not a feast — every day for two to three days while keeping the rest of your diet unchanged. Log symptoms each day, including “nothing happened,” which is just as informative. Then decide:

• Symptoms returned? Remove the food again, wait until you’re back to baseline (usually a few days), then test the next food. You’ve likely found a trigger — worth confirming later, since a single reaction can coincide with stress or illness.
• No symptoms? The food is cleared. Keep it in your diet and move on. Don’t retest it “just to be sure”; that way lies endless restriction.

Choose real, single-ingredient versions of test foods. Testing wheat with plain pasta tells you about wheat; testing it with a frosted pastry tells you about wheat, dairy, eggs, and sugar all at once. Order matters less than discipline, though many dietitians suggest starting with the food you miss most — motivation is a resource too.

A safety note that cannot be skipped: if any food has ever caused hives, swelling, wheezing, or throat tightness, do not reintroduce it at home. Those are hallmarks of true allergy, and Mayo Clinic guidance is unambiguous — that testing belongs in a medical setting equipped to handle a severe reaction.

How to keep a food and symptom journal that holds up

Your journal is the lab notebook of this experiment, and vague entries produce vague conclusions. “Felt bad after lunch” is nearly useless three weeks later. “Bloating 6/10, started 90 minutes after lunch, lasted two hours” is evidence.

Each day, capture four things:

• Everything you ate and drank, with times — including cooking oils, sauces, gum, and that handful of crackers you forgot was a snack
• Symptoms with a severity score — a simple 0-to-10 scale works, noted with onset time and duration
• Context — sleep quality, stress level, exercise, menstrual cycle phase, illness, new medications
• Bowel habits, if gut symptoms are the concern — unglamorous, clinically invaluable

The context line matters more than most people expect. Poor sleep measurably worsens pain perception and gut sensitivity; a brutal week at work can produce symptoms indistinguishable from a food reaction. Recording these lets you spot when a “reaction” tracked with a deadline rather than a dinner.

Format is personal preference — a phone note, a paper diary, a spreadsheet. What matters is same-day entry. Memory edits itself within hours, quietly reshaping the story to fit what you already believe. Researchers call this recall bias, and it’s precisely the flaw that made your pre-diet hunches unreliable in the first place. Real-time notes are the antidote. When you eventually sit down with a doctor or dietitian, four weeks of specific entries will accomplish more in ten minutes than a year of remembered impressions.

Common mistakes that quietly wreck your results

Most failed elimination diets fail the same few ways. Knowing the traps in advance is half the defense.

Changing everything at once. Starting the diet the same week you begin a new workout plan, a new supplement, and a meditation app means any improvement has four possible parents. Hold everything else steady.

The hidden-ingredient leak. Whey in protein bars, soy lecithin in chocolate, wheat in soy sauce, casein in “non-dairy” creamer. One leak per day can be enough to blur your baseline. During elimination, ingredient lists deserve the attention you’d give a contract.

Skipping reintroduction. Feeling better and simply staying restricted forever means you never learn which food mattered — and you may be avoiding five foods when one was guilty. That’s a lifetime tax paid on a question you never answered.

Testing during chaos. Reintroducing eggs during finals week, a head cold, or a family crisis stacks the deck. If life erupts mid-test, pause and restart that food when things settle.

Trusting one bad day. A single symptomatic day during a reintroduction could be coincidence. Clinicians often suggest re-challenging a suspected trigger once more, weeks later, before convicting it permanently.

Going it alone with major restriction. Cutting one or two foods is a reasonable solo project. Cutting six groups, or feeding a restricted diet to a child, is not — that’s where a registered dietitian earns their keep, protecting both the data and your nutrition.

Elimination diets for kids, and other situations that need a professional

Children are not small adults, nutritionally speaking. They’re building bone at peak rates, and their brains and bodies run on a steady supply of protein, calcium, iron, and calories. Remove dairy from a seven-year-old’s diet without a replacement plan and you’ve removed their primary calcium source during the exact years bone density is being banked. Pediatric guidance is consistent on this point: elimination diets in children should happen only under the supervision of a pediatrician and, ideally, a registered dietitian — especially for conditions like EoE, where structured elimination is a legitimate medical tool but demands monitoring of growth alongside symptoms.

There’s a second pediatric wrinkle worth knowing: unnecessary long-term avoidance may backfire. Allergy research over the past decade — including landmark NIH-funded work on early peanut introduction — has shifted thinking toward the idea that keeping tolerated foods in the diet helps maintain tolerance. Restricting a child’s diet “just in case” is not the neutral, cautious move it appears to be.

Adults in certain situations also warrant professional oversight before starting:

• Pregnancy or breastfeeding, when nutrient demands rise sharply
• A history of disordered eating — structured restriction can reawaken harmful patterns, and this deserves honest weighing with a clinician
• Diabetes or other conditions requiring dietary consistency
• Unintended weight loss, blood in stool, or trouble swallowing — these need diagnosis first, diet experiments later

None of this means elimination diets are off-limits for these groups. It means the experiment needs a co-investigator with credentials.

Allergy, intolerance, or sensitivity? What this diet can and can't tell you

These three words get used interchangeably at dinner tables, but medically they describe different machinery — and an elimination diet is only the right tool for some of it.

A true food allergy involves the immune system, typically IgE antibodies. Reactions arrive fast — minutes to a couple of hours — and can include hives, swelling, vomiting, wheezing, and in severe cases anaphylaxis. Diagnosis belongs to an allergist, using skin-prick tests, blood tests, and medically supervised oral challenges. Never use home reintroduction to test a suspected true allergy.

A food intolerance is usually a digestive limitation, not an immune attack. Lactose intolerance — affecting an estimated two-thirds of adults worldwide to some degree, per NIH figures — happens because the enzyme that digests milk sugar declines after childhood. Symptoms are uncomfortable but not dangerous, often dose-dependent, and this is exactly the territory where elimination diets shine.

A food sensitivity is the fuzziest category: reproducible symptoms without a clear allergic or enzymatic mechanism. Harvard Health notes the science here is still maturing. Be especially wary of mail-order “sensitivity tests” measuring IgG antibodies against dozens of foods; major allergy organizations advise against them, because IgG to a food generally reflects exposure — you ate it — not intolerance. A carefully run elimination-and-reintroduction cycle remains the most credible test available for this gray zone, which is a striking fact: the humble food diary outperforms the glossy test kit.

Knowing which category you’re likely dealing with shapes everything — including whether you should be running this experiment at home at all.

When to see a doctor

An elimination diet is a tool for nuisance symptoms — bloating, mild discomfort, irregularity, suspected intolerance. Some symptoms are in a different category altogether and need medical evaluation before any dietary experiment, because changing your diet first can delay diagnosis or mask the picture.

See a doctor promptly — before starting — if you have any of the following:

• Blood in your stool, or stools that are black and tarry
• Unintentional weight loss — losing weight without trying is never explained by “probably gluten”
• Difficulty swallowing or food getting stuck — a hallmark of eosinophilic esophagitis and other conditions that need direct evaluation
• Persistent vomiting, severe abdominal pain, or fever accompanying digestive symptoms
• Symptoms that wake you from sleep, which clinicians treat as a red flag distinguishing functional gut complaints from something structural
• Signs of possible allergy — hives, facial or throat swelling, wheezing after eating; and call emergency services immediately for any breathing difficulty or faintness after food
• Onset of new, significant digestive symptoms after age 50, when screening thresholds change

It’s also worth booking an appointment for the quieter scenario: you ran the elimination diet faithfully, symptoms never improved, and you’re out of suspects. That result is genuinely useful. It suggests the driver may be something a diet can’t fix — celiac disease (which requires testing while still eating gluten, per NHS guidance), a thyroid issue, a medication side effect, or a functional gut disorder with better-matched treatments. A negative experiment pointing you to the right specialist is a successful experiment.

Life after the experiment: building a diet you can actually live with

The finish line of an elimination diet isn’t a shorter grocery list. It’s a confident one. If your reintroductions went well, you should exit knowing three things: which foods are cleared, which are confirmed triggers, and — often the most liberating discovery — how much of a trigger food you can handle before symptoms appear.

That last point deserves emphasis, because intolerance is rarely all-or-nothing. Many lactose-intolerant adults comfortably digest aged cheeses and yogurt, where bacteria have pre-digested much of the lactose. Plenty of people who react to a bowl of wheat pasta tolerate a slice of sourdough. Working out your personal threshold turns a food from forbidden into manageable, and it dramatically shrinks the social cost of eating differently — the awkward dinner parties, the menu anxiety, the constant explaining.

For confirmed triggers you’ll genuinely avoid, plan the nutritional replacement deliberately. Dropping dairy? Map out calcium from fortified plant milks, canned salmon with bones, tofu set with calcium, and leafy greens. Skipping wheat? Choose whole-grain substitutes like brown rice and quinoa rather than refined gluten-free products, which are often lower in fiber and B vitamins.

Finally, consider a recheck every year or two. Tolerances shift with age, gut microbiome changes, and overall health; a food that failed reintroduction once isn’t necessarily banned for life. The methodical mindset that got you your answers — one variable, real notes, honest conclusions — works just as well the second time. Maya, from our opening, ended up avoiding exactly one food. The other ten witnesses went free.

Frequently asked questions

What do I eat on an elimination diet?

Mostly simple whole foods: rice, quinoa, sweet potatoes, nearly all vegetables, most fruits, poultry, lamb, olive oil, avocado, herbs, and herbal teas, with unsweetened rice or coconut milk replacing dairy. The elimination phase looks like plain home cooking — a lunch bowl of quinoa, chicken, greens, and olive oil is typical. Cooking from scratch beats decoding packaged-food labels, where wheat, soy, and dairy hide under names like casein, whey, and lecithin.

What are the 6 food elimination diets?

The six-food elimination diet (6FED) is a single medical protocol, mainly for eosinophilic esophagitis, that removes the six food groups most often implicated: dairy, wheat, eggs, soy, peanuts and tree nuts, and fish and shellfish. After six to eight weeks, a gastroenterologist repeats an endoscopy to check whether esophageal inflammation has healed, then foods return one group at a time. Because response is measured by biopsy, it should only be done under specialist supervision.

What does an elimination diet include?

Three phases: elimination, reintroduction, and personalization. First you completely remove suspect foods — commonly dairy, wheat, eggs, soy, nuts, fish, shellfish, and sometimes corn, alcohol, and caffeine — for two to six weeks while keeping a symptom journal. Then you reintroduce foods one at a time, eating each daily for two to three days and recording any reaction. Finally, you build a long-term diet that excludes only confirmed triggers.

Can you give me a list of elimination diets?

The main types, from gentlest to strictest: single-food elimination (one suspect like dairy); the standard moderate elimination (major allergens plus common irritants); the low-FODMAP diet for irritable bowel syndrome; the four-food elimination diet (dairy, wheat, egg, soy) and six-food elimination diet for eosinophilic esophagitis; and the few-foods or oligoantigenic diet, which strips the menu to a short safe list and belongs strictly under specialist supervision.

How long does an elimination diet take from start to finish?

Usually five to twelve weeks total. The elimination phase runs two to six weeks — gut symptoms often respond within one to two weeks, while skin symptoms and headaches may need three to four. Reintroduction then takes two to three days per food group, plus recovery days after any reaction, so testing six groups adds several more weeks. Set an end date before you start; open-ended restriction helps no one.

Can an elimination diet diagnose a food allergy?

No — and it shouldn’t be used to try. True food allergies involve the immune system and can cause rapid, potentially severe reactions including anaphylaxis, so diagnosis requires an allergist using skin-prick tests, blood tests, and medically supervised oral challenges. Elimination diets are appropriate for suspected intolerances and sensitivities, which are uncomfortable but not dangerous. If a food has ever caused hives, swelling, or breathing trouble, never reintroduce it at home.

Do I need a doctor or dietitian to do an elimination diet?

For a short, single-food experiment in a healthy adult, usually not — though a professional still improves the odds of a clean result. Supervision becomes important when you’re cutting multiple food groups, restricting a child’s diet, pregnant or breastfeeding, managing a chronic condition, or have a history of disordered eating. A registered dietitian also protects against nutrient gaps, like the calcium shortfall that follows unplanned dairy elimination.

Can kids do an elimination diet?

Only with medical supervision. Children are building bone and growing rapidly, so removing food groups — especially dairy — without a replacement plan risks real nutritional harm during critical years. Pediatric elimination protocols exist and work well for conditions like eosinophilic esophagitis, but they run alongside growth monitoring by a pediatrician and dietitian. Research also suggests keeping tolerated foods in a child’s diet may help maintain tolerance, so avoid restricting “just in case.”

What if my symptoms don't improve during the elimination phase?

That’s a genuinely useful result, not a failure. If you eliminated suspect foods faithfully for the full window and symptoms held steady, food probably isn’t the main driver. The next step is a medical visit to consider other explanations — celiac disease (which requires testing while still eating gluten), thyroid issues, medication side effects, or a functional gut disorder. A negative experiment that redirects you to the right specialist has done its job.

Is the low-FODMAP diet an elimination diet?

Yes — it’s arguably the best-evidenced one. It follows the same three-phase structure but targets fermentable carbohydrates (in foods like onions, garlic, wheat, milk, apples, and beans) rather than allergens, and it’s designed for irritable bowel syndrome. Trials show meaningful improvement in roughly half to three-quarters of people with IBS. The strict phase should stay temporary, since FODMAPs feed beneficial gut bacteria; most people reintroduce many of these foods successfully.

References

• NHS — Food Intolerance
• MedlinePlus — Eosinophilic Esophagitis

This article is for general information only and is not a substitute for professional medical advice. Please consult a qualified doctor about your individual situation.