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Why Test Food Sensitivities?

  • Because hours or days can pass between the time a reactive food is consumed and the occurrence of a reaction occurs, testing is virtually the only way to determine which foods are responsible for the reaction.
  • IgG reactions frequently occur to commonly consumed foods such as dairy, wheat, eggs, yeast, pork and soy.
  • Elimination diets (remove suspect foods for a period of time and then reintroduce and check for reactions) are difficult to follow and can take months to complete.


Food Allergy or Food Sensitivity?

In a food reaction, the immune system reacts by releasing cells called antibodies. Food that cause antibodies to be released are called antigens or allergens. Two types of antibodies commonly produced in response to foods are IgE (immunoglobulin E) and IgG (immunoglobulin G). Food allergies and food sensitivities differ by the type of antibody produced and the speed of the reaction. Food allergy is an immediate reaction caused by the production of IgE antibodies, while food sensitivity is a delayed reaction cause by the production of IgG antibodies to specific foods.


Conditions Associated with Food Sensitivities

  • Digestive disorders: Conditions like irritable bowel syndrome (IBS) and Crohn’s disease have been linked to IgG food reactions. Research has shown that elimination of IgG reactive foods can alleviate IBS symptoms.
  • Migraines: A 2007 research study found that 43/65 patients with migraine headaches had complete remission of headaches after one month of eliminating reactive foods. Another study in 2010 found a significant reduction in the number of headache days and migraine attacks with elimination of reactive foods.
  • Mood/attention deficit disorders: Deposition of antibody-antigen complexes in nervous system tissues may contribute to hyperactivity, depression, anxiety, inability to concentrate and other mood disorders. There is some evidence that eliminating IgG food antigens improves attentiveness in children.
  • Weight gain: Antibody-antigen complexes in tissue cause inflammation, which leads to fluid retention and weight gain. To fight inflammation, the body releases a chemical called ghrelin, which also happens to be an appetite stimulant. Thus, IgG food reactions may contribute to weight gain in two ways: fluid retention and increased appetite.

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