Do you have those days, more often than not, that you just don’t feel 100% great?  Always feeling a little “off” and can’t figure out why and your doctor says you are fine, levels are normal and no allergies? Well maybe you have not taken the right test. Here at Nova Health we do testing for Food Sensitivity as opposed to the food allergy testing that your family doctor does. This test will show which food in your diet is the culprit to your less than great days. You deserve to feel great, every day! Read on for more information regarding this type of testing. 

Food Allergy or Food Sensitivity?

In a food reaction, the immune system reacts by releasing cells called antibodies. Foods that cause antibodies to be released are called antigens or allergens. Two types of antibodies commonly produced in response to foods are IgE (immunoglobulinE) and IgG (immunoglobulin G). Food allergies and food sensitivities differ by the type of antibody produced and the speed of the reaction. Food allergy is an immediate reaction caused by the production of IgE antibodies, while food sensitivity is a delayed reaction caused by the production of IgG antibodies to specific foods.

 Food Sensitivity IgG Reactions – Delayed

IgG reactions take hours or days to develop, making it difficult to determine the food cause without testing. In an IgG reaction, the IgG antibodies attach themselves to the allergen and create an antibody-allergen complex. These complexes are normally removed by special cells called macrophages. However, if they are present in large numbers and the allergen is still being consumed, the macrophages are unable to remove all the complexes. The allergen-antibody complexes accumulate and are deposited in body tissues. Once in tissue, these complexes release inflammation causing chemicals, which can contribute to a variety of diseases and health conditions.

Conditions associated with Food Sensitivities

Digestive disorders: Conditions like irritable bowel syndrome (IBS) and Crohn’s disease have been linked to IgG food reactions. Research has shown that elimination of IgG reactive foods can alleviate IBS symptoms.

 Migraines: A 2007 research study found that 43/65 patients with migraine headaches had complete remission of headaches after one month of eliminating reactive foods. Another study in 2010 found a significant reduction in the number of headache days and migraine attacks with elimination of reactive foods.

 Mood/attention deficit disorders: Deposition of antibody allergen complexes in nervous system tissues may contribute to hyperactivity, depression, anxiety, inability to concentrate and other mood disorders. There is some evidence that eliminating IgG food allergens improves attentiveness in children.

 Weight gain: Antibody-allergen complexes in tissue cause inflammation, which leads to fluid retention and weight gain. To fight inflammation, the body releases a chemical called ghrelin, which also happens to be an appetite stimulant. Thus, IgG food reactions can cause weight gain in two ways: fluid retention and increased appetite.

 Why Test for Food Sensitivity?

• Because hours or days can pass between the time a reactive food is consumed and

the occurrence of a reaction occurs, testing is virtually the only way to determine

which foods are responsible for the reaction.

• IgG reactions frequently occur to commonly consumed foods such as dairy, wheat,

eggs, yeast, pork and soy.

 Good Health has a lot to do with maintaining balance; the right balance for work and play, the right balance of nutrients in the diet, and the right kinds of foods. Undiagnosed food allergies may contribute to symptoms and bio-chemical changes that eventually lead to illness. An IgG food sensitivity test can identify these imbalances so they can be corrected before disease develops.

 Source: http://rmalab.com/sites/default/files/tests/spec_sheets/Pt-Handout-Food-Sept6-2012_web.pdf