Food Sensitivity

Intolerances to the foods we eat are common and symptoms are often vast. When reactive food is consumed, the immune system can react by releasing proteins called antibodies. IgE (immunoglobulin E) and IgG (immunoglobulin G) are two types of antibodies that are commonly produced in response to foods. Food allergies are an immediate reaction caused by the production of IgE antibodies and are tested through a referral to an allergist.

However, food sensitivities are a delayed reaction caused by the production of IgG antibodies to specific foods. Delayed food reactions (food sensitivities) can anywhere from 2-48 hours to develop, making it difficult to determine the food cause without testing.

The inflammatory reaction triggered by antibody-antigen complexes can cause many effects, such as systemic symptoms including fatigue, headaches, itchiness, swelling, rashes, mood & memory disturbances, behavioural problems, food-induced bronchitis & asthma symptoms, joint pain and muscle stiffness. It can also cause many gastrointestinal issues such as nausea, vomiting, diarrhea, abdominal pain, and bloating.

As hours or days can pass between the time a reactive food is consumed and the occurrence of symptoms, testing is the best way to determine which foods are causing a reaction.

Elimination diets require removing suspect foods for a period of time then reintroducing the suspected food. Elimination diets are difficult to follow and can take months to complete. Food Intolerance Testing provides an individualized report of foods creating inflammation in the body without the need of eliminating all foods. The Food Intolerance Test requires a simple blood collection, and results are reported in roughly 2 weeks from the time of sample collection.

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