Food sensitivities and how they’re connected to health problems?

From hay fever to heart disease, eczema to heartburn, arthritis to IBS, inflammation often exacerbates, if not causes, a myriad of health problems. And when we eat foods that our bodies are sensitive to, they cause inflammation. The inflammation is caused by antibodies that are produced as the immune system is activated when it comes into contact with substances it perceives as “foreign” to our bodies. Depending on how healthy our intestines are, we acquire allergies and sensitivities throughout our lives. Commonly referred to as leaky gut, food sensitivities can be a driver of intestinal permeability which can promote more severe immune system problems such as autoimmune diseases.

Why don’t I already know if I have a food sensitivity?

Food sensitivity symptoms are often delayed, and may present hours later or even the next day after consumption. The usual scenario is that many of the foods that cause reactions for many people are so commonly consumed (wheat, dairy, eggs) that it is difficult to connect the symptom with a particular food.

What is the difference between IgE and IgG testing?

When the immune system recognizes a foreign substance, it produces antibodies to fight off the allergens. There are two different types of antibodies produced in allergic reactions to food, Ige and IgG. IgE reactions are immediate and usually more severe, such as hives, swelling of the tongue and sudden diarrhea. IgG reactions are more common and more subtle and can result in many other delayed symptoms such as chronic pain, sinusitis, constipation, diarrhea, bloating, gas, fatigue and abdominal pain. Call for more information.