We all know someone with a peanut or shellfish allergy. For one reason or another our friend’s immune system creates an immediate potentially life threatening response to their allergen. Generally speaking, what we are allergic to is no mystery.
However when we look at how our immune system in it’s entirety, immediate allergies are just part of the story.
IgE vs. IgG
According to WebMD (http://www.webmd.com/a-to-z-guides/immunoglobulins) Antibodies are substances made by the body’s immune system in response to bacteria, viruses, fungus, animal dander, or cancer cells. Antibodies attach to the foreign substances so the immune system can destroy them.
Allergic reactions are caused by IgE antibodies. When these antibodies come into contact with an allergen they release histamine and other chemicals that creates an almost immediate inflammatory response. Symptoms of an allergy include hives, difficulty breathing, runny nose, itchy eyes, or tightening of the throat.
While IgE antibodies are probably the most well known, the most prevalent antibodies in our own body are IgG antibodies. IgG antibodies are slower reacting antibodies than IgE, and are referred to as “sensitivities” and not “allergies.” IgG reactions also can cause generalized inflammation when the antibodies come into contact with something we are sensitive to, however the reaction time is much slower, sometimes even up to 72 hours after you come into contact with what you are sensitive to.
Food sensitivities are generally caused by an inability to digest a food and this occurs in the digestive tract and NOT the bloodstream, like an allergy.
Common Symptoms of a Food Sensitivity.
When someone has a sensitivity to a common food they eat (even healthy fruits, vegetables, or meats) and they eat the food once, twice, or even three or more times per week they experience chronic inflammation. Chronic inflammation can cause migraine headaches, difficulty losing weight, low thyroid issues, digestive problems (IBS/Leaky Gut), chronic back pain or joint pain, and ADD/ADHD to name a few.
Don’t Guess, Test!
As a physician, diagnosing food sensitivities has always been challenging. Food journaling and elimination diets were typically our only option to narrow down what foods could be causing a reaction. Furthermore, any food the patient ate in the three previous days could be causing the response. Since traditional allergy testing is only testing for the IgE immune response, most if not all food sensitivities are generally not diagnosed.
Our in office (or in your home) food blood test has taken all of the guesswork out of food sensitivity testing. The test is quick and simple, and generally within 2-3 weeks we receive a detailed report with the sensitivity levels to 94 of the most common foods in our diet as well as candida. For more information or to see a sample report of the food test findings click here!
Based on your specific results we then can design an extremely specific nutritional protocol focused on eliminating foods that you are sensitive to, and maximizing foods that does not cause chronic inflammation.