Wheat is a common food sensitivity

The principle behind a rotation diet is the systematic avoidance of repeated exposure to a food.

Members of a given food family are eaten on one day out of four. This is achieved by grouping related foods into biological families. For example, the grain family (wheat, barley, oats, rye, maize, rice, etc.) and its derivatives (corn oil, corn syrup, pasta, semolina, etc) are only eaten on one day in four.

The reason for using this form of diet is to allow a recovery after exposure to a food. Members of food families often have similar biochemical qualities and therefore share the enzyme pathways which break them down for utilization or excretion. These enzyme pathways can process only a limited quantity of a given substance and, if overload is avoided, they are permitted to work efficiently.

Another main advantage of this form of diet is the way in which it permits identification of foods which provoke symptoms. The rotation diet is a valuable tool in both diagnosis and treatment of food sensitivity.