Are you suffering caused by what you are eating? Find Out.

Food sensitivity, food allergy and food intolerance are frequently use convertibly. Should they be? I’d like to suggest they are extremely distinct and should be address as such. Additionally, when you realize the simplicity of their differences you may have a noticeably better knowledge of the processes that are having an effect on you.

Both food allergy and food sensitivity are antibody mediated reactions against food. The antibody recognizes a food protein as dangerous and makes an attempt to neutralise it. If this is analogous then what’s different?

We have differing kinds of antibodies in our body. Different sorts of antibodies respond in a different way to neutralise the foreign “food” pathogen.

Food allergy

Food allergy is mediated by an antibody called IgE. When this kind of antibody reacts with a foreign protein it instantly stimulates some of of the following typical reactions. Food allergy reactions can vary greatly from mild to life threatening. Skin irritation, rosiness, swelling are frequently seen. Difficulty breathing can be forbidding and represents tightening of the air passage way. Other symptoms like hoarseness of voice, stuffy and dripping nose, itchy and red eyes as well as queasiness and barfing can been seen with food allergies.

Food sensitivity

Food sensitivity is mediated by an antibody called IgG. IgG antibodies react far differently from IgE. In food sensitivities, when IgG antibody react with a foreign protein, it stimulates a softer, slower and non typical reaction. The reactions differ from migraines, to increased behavioural difficulties in children with ADHD, to lingering digestive concerns, decreases in energy and other obscure symptoms. Here’s the killer story. Unlike food allergy, food sensitivities are extraordinarily hard to diagnose. This is due to the fact that their impacts can be seen 24 to 48 hours after the ingestion of the offending food. There are 2 ways that will help to identify food sensitivities one is a strategic hypoallergenic diet. The other one’s an IgG food sensitivity blood test. This tests how reactive your IgG antibodies are against varied foods. The higher the reactivity the higher possibility a food sensitivity might be there. This test isn’t perfect but can actually be a good starting point in considering potential food sensitivity.

Food allergy & Food sensitivity: How they react differently.

Food allergy and IgE

With food allergy, as fast as the offending food is consumed the IgE levels rise quickly. The allergic symptom threshold is always reached. Avoiding this offending food is required as it can be life threatening. The levels of IgE will also drop comparatively quickly and inside 5-7 days you typically no longer have any symptoms.

Food sensitivity and IgG

With food sensitivity, the trigerring food is consumed and the IgG antibody levels rise slowly and linger around for at least 3 weeks. This is what makes a food sensitivity so problematical to diagnose. You first eat the offending food sensitivity and you are symptom free. This is because you’re still far from your suggestive threshold. In a few days you eat this same food item and again you’re symptom free. What you don’t know is that your IgG antibody levels have amassed with those of your last exposure. Third time is a charm, you eat the food sensitivity and this time you get “fill in the symptom blank”: migraine, trots, weight gain, water retention, dermatological breakout, general fatigue etc. Please note in this example I used 3 days but this is for illustrative purposes and is not literal. It’s bewildering. The symptoms don’t appear right away, it is difficult to link exposure to symptoms and you are left non strategically removing and adding foods hoping something will ameliorate. This is often an annoying way to figure things out. Unlike an IgE food allergy were every single exposure is followed by symptoms, IgG food sensitivities is dependent on frequency and dose of the exposure.

Food intolerance

Food intolerance represent an enzyme deficiency. Our body can’t break it down and it sometimes causes digestive concerns. The most infamous example is that of a lactase enzyme deficiency. This enzyme is vital in breaking down lactose found in dairy products. The lack of this enzymes results in gas, diarrhea and discomfort.

I work with many people strategically to work out potential food sensitivity reactions. The goal isn’t to eliminate a food for the remainder of your life although important avoidance for a period of time is frequently mandatory. The actuality is when you work out what’s bugging you and you understand the symptoms it generously provides it makes avoiding it way easier.

Dr Melanie DesChatelets is a naturopathic doctor in Vancouver. She treats countless folks coping with digestive concerns. She is also the writer of “The Minimalist Guide To Supplements : The top 3 you cannot get from food”, it’s easy to get your free copy here.