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Here are two of the most common triggers of food intolerances:

• Lactose (in dairy – eliminate altogether, or look for a “lactose-free” label – try nut or coconut
  milk instead).
• Gluten (in wheat, rye, and other common grains – look for a “gluten-free” label – try gluten-free
  grains like rice, quinoa & gluten-free oats).

This is by no means a complete list, but it’s a good place to start because lactose intolerance is
thought to affect up to 75% of people, while “non-celiac gluten sensitivity” can affect up to 13%
of people.

If you can eliminate all traces of lactose and gluten for three weeks, it can confirm whether
either or both of these, are a source of your symptoms.

A reliable way to monitor how you feel after eating certain foods is to track it. After every meal
or snack, write down the foods you ate, and any symptoms so you can more easily spot trends.

And, as mentioned earlier, symptoms may not start immediately following a meal. You may find,
for example, that you wake up with a headache the morning after eating bananas.

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