For many people diet is determined by their illness: diabetes, coeliac disease, coronary artery disease. Such conditions are generally well managed by assessment and advice from a dietitian. For others the problem of matching food to individual constitution is a continuing empirical process: trial and error. Some foods are a source of stress. Whatever the basis or mechanism, the end result is a stress response, experienced as low-level anxiety, including a slight quickening of the pulse rate. This is so commonplace as to be accepted as normal and go unnoticed. In the short-term this poses no major problem, but it can represent a gradual depletion of stress reserves over a longer period of time. It is much like a continual drip of water wearing away a stone.
Eventually there is a tipping point where it can manifest as a panic attack. There is a strong relationship between irritable bowel syndrome and panic attacks. Many cases of irritable bowel syndrome are caused by eating the wrong foods. It is important to eat when relaxed. Eating while stressed increases the likelihood of developing food-related stress reactions. The relaxation response induced by ?heart-rate variability training is a good exercise prior to eating.
The ‘Eat Right for Your Type' diet has no plausible scientific basis. However, there are many reasons for considering it as a starting point, not least because it seems to benefit most people. Why this is so is not clear. Perhaps it is because of its emphasis on the exclusion of certain cereals from the diet, particularly wheat, and dairy products, which are not as universally well tolerated as conventional advice would suggest, especially within the population of unwell people. Perhaps it is because the diet encourages an increased diversification of foods and helps relieve the over-reliance on a small number of foods for daily sustenance. This approach requires you to know your ABO blood group: A, B, AB or O. From there you can refer to a list of foods categorised as beneficial, neutral, or to be avoided. These lists are a guide only and you will need to start critically evaluating whether or not it holds true for you.
Millet, a gluten-free grain, is ideal for people with wheat intolerance. A pure millet sourdough bread (sliced) without added spelt flour or yeast that tastes great toasted is available from specialist bakers and health food stores. Some health food stores will take your order for millet bread as they do not always have it in stock. NB: some millet breads have added wheat or baker's flour, so make sure to read the list of ingredients.
Essene bread is made with sprouted wheat, rye or spelt grain and unleavened. Most people with a wheat intolerance can tolerate Essene bread, available at most health food shops in the refrigerated section. NB: Essene bread is not gluten free.