Food sensitivities can be genetic or caused by other factors, but it is basically undetectable without a test. Before now, we were unable to test for some of these sensitivities and reactions because the blood drop testing was not available or it was just too expensive.
Now, with modern technology and the development of science, we can easily test for food sensitivities relatively quickly, and then determine a solution alleviate inflammation and dysfunction symptoms.
The difficult part about food sensitivities is that you may think that you are eating a clean, healthy diet, however your body is reacting negatively from consuming a specific food trigger.
How it works…
In a genuine allergic reaction, the body produces antibodies classified as IgE antibodies which leads to an inflammation reaction and severe symptoms such as anaphylaxis, and may warrant a trip to the emergency room.
In food sensitivities, IgG antibodies are produced along with a delayed inflammation response that can present itself as bloating, abdominal cramping or pain, diarrhea, or other side effects a little while after eating certain foods.
The Enzyme Linked Immuno-Assay (ELISA) test that we use recognizes which IgG antibodies are being produced by the body due to a particular food being eaten.
Reviewing a food sensitivity test with a health care provider can help you understand some reasons behind any dysfunctions or negative symptoms. Meeting with a nutrition professional can help guide you in the right direction when altering your daily dietary habits.