Food Allergy responses are immediate. In immediate reactions the body over produces what is called Immunoglobulin E antibodies, (IgE). IgE binds to allergens and and triggers an allergic response to any substance it sees foreign. Often, the reaction isn’t severe the first time, rather it is the second time of exposure that the acute reaction can occur. IgE immediate reactions are characterized by the hives, and throat swelling that accompany anaphylactic reactions some people experience when exposed to certain foods. Other symptoms can include wheezing, coughing, a runny nose, vomiting, swelling of the lips or tongue, tearing or redness of the eyes, or even a weak pulse and loss of consciousness. Common foods that trigger IgE reactions are peanuts, shellfish, egg, dairy products, soy, tree nuts, wheat and fish and are considered a true food allergy.
Food Sensitivities are known as a delayed response reaction. IgA and IgG reactions may not happen immediately, but can take hours to days to show up in your skin or intestines. People with food sensitivity may experience digestive upset like nausea, constipation, or diarrhea, or skin itching and rashes including conditions like eczema and psoriasis, headaches, fatigue, brain fog, or joint pain. Unidentified food sensitivities can then contribute to many chronic health conditions: including Irritable Bowel Syndrome, Rheumatoid arthritis, headaches, autism, ADD/ADHD, eczema, chronic ear infections, gut malabsorption, insomnia and many others.
We offer a series of Food Allergy and Food Sensitivity panels to identify the offending foods in your diet. Many times the foods we eat frequently and seem healthy are contributing to our health problems. Elimination of the offending foods can improve many health problems and lead to a better quality of life.