About Food Sensitivities

Millions of Americans have food allergies or food sensitivities. A food sensitivity is an inflammatory response of the immune system to a food trigger or allergen. Sometimes the symptoms are pretty immediate and this makes cause and effect readily discernible. However, often there are no immediate symptoms. This type of food sensitivity is commonly known as a delayed food sensitivity. In a majority of cases, delayed food sensitivity reactions are insidious and chronic. It is only after months or years of continuous exposure that the wear and tear on the body from the chronic inflammatory response manifests itself in symptoms.

Food Sensitivity Information

Who Should Be Tested & Why?

Consideration of food sensitivity testing is a critical component of any comprehensive approach to ill health or disease prevention. Sensitivity testing provides a quick and easy way for practitioners to discover potential causes of sensitivity reactions and sensitivity-related disease. When patients remove reactive foods, they report improvement in symptoms, elimination of long-standing health issues, and, in general, a more satisfying quality of life.

Food sensitivities can result in a wide range of symptoms, both physical and psycho/emotional. Typically, patients are unaware that the foods they are eating are contributing to their symptoms, especially if they are eating the offending food frequently. Testing is a good first option in anyone with significant symptoms that don’t have another easily identifiable cause. For many practitioners, food sensitivity testing is an essential part of a whole systems approach that begins with healing the gut.

What Is Actually Tested?

The Combo Food Panel tests for 189 foods, plus a Candida Screen. This panel provides a very comprehensive food sensitivity detection. This test uses the well-validated ELISA method to measure IgG4 antibodies for food sensitivity testing and provides a comprehensive report using low, moderate, and high parameters.

Sometimes it is not food sensitivities but it’s the infection, Candida. Candida is normally found in very small amounts in the human intestinal tract; small amounts do not cause problems in a healthy person. Too much Candida can result in symptoms very similar to those caused by food allergies. Moderate or High on the Candida screen means that your body has produced high numbers of antibodies to Candida at some time and should be treated to maintain optimal gut health.

Click HERE for a sample report.

Common Symptoms With Food Sensitivities

  • Asthma
  • Bedwetting
  • Recurrent bladder infections
  • Bronchitis
  • Bursitis
  • Canker sores
  • Diarrhea
  • Chronic back pain
  • Edema
  • Fainting
  • Fatigue
  • Gastritis
  • Headache
  • Hives
  • Hyperactivity
  • Irritable bowel syndrome
  • Peptic ulcers and gastritis
  • Crohn’s disease
  • Ulcerative colitis
  • Itching
  • Joint pain
  • Skin rash
  • Proteinuria
  • Irritable colon
  • Nephrosis
  • Seizures
  • Malabsorption
  • Ulcerative colitis
  • Eczema
  • Inflammatory arthritis
  • Migraine and other headaches
  • Sleep disturbances
  • Learning disability
  • Asthma, rhinitis, sinusitis
  • Recurrent infection (i.e., tonsillitis)
  • Infantile colic and infantile colitis
  • Mouth ulcers
  • Eczema and other skin rashes
  • Urticaria (hives)
  • Angioedema
  • Premenstrual symptoms
  • Fluid retention
  • Fatigue and excessive sleepiness
  • Depression/anxiety
  • Schizophrenia and other mental conditions
  • Epilepsy
  • Hypoglycemia
  • Aggravation of diabetes
  • Some kidney diseases
  • Gall bladder symptoms
  • Facial flushing
  • Some types of palpitations
  • Weight problems
  • Celiac diseases

Why Ig4 is Tested?

We measure food-specific IgG4 antibodies using the ELISA method for the assessment of delayed food allergies. Our strength is providing a clinically robust test because of what we measure – IgG4 – and how we measure it.

Immunoglobulin G (IgG) is the most abundant antibody class representing approximately 75% of the total antibody pool present in the blood. There are 4 subclasses of the IgG antibody family named in order of their abundance in the blood (IgG1 being the most abundant). IgG4 is the least represented IgG subclass in blood, at less than 5% of total IgG under ‘normal’ physiologic conditions. However, under chronic allergen exposure, IgG4 levels increase dramatically creating a strong IgG4 response. IgG4 has a very high affinity or attraction to allergens, unlike the other subclasses. This makes IgG4, rather than total IgG, ideal for assessing chronic food sensitivities.

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