Ingested Intolerances and Toxins:  Background Information

Ingested Intolerances Menu
Types of Adverse Reactions

Type of Adverse Reactions

Type 1 involves production of specific IgE antibodies in response to food allergens causing release of histamines rapidly giving rise to severe local inflammation. A Type 1 food allergic reaction usually has rapid onset often within minutes. Type 1 allergic reactions involve a rash, hives or even difficulty breathing with a need for urgent medical intervention. Berries, shellfish, eggs or peanuts are some of the common foods that may cause these severe allergies. Type 1allergies will usually be associated with raised levels of food specific IgE in blood. 

Type 2 food sensitivities are rarely life threatening, but may be the cause of considerable discomfort in many chronic diseases. Individual patients can react in different ways. Symptoms vary between individuals and may include fatigue, headaches, depression, or bloating and abdominal discomfort. This type of food allergy is associated with IgG antibodies. Patients produce specific IgG antibodies to certain foods. Many people live with food sensitivity symptoms for many years, never suspecting food as a cause. Unfortunately, food sensitivities are often given low priority when a physician is investigating the cause of a disease. A food sensitivity test can benefit individuals with chronic illnesses that have failed to respond to other treatments over the years. Changing eating patterns based on the test may help in alleviating significant symptoms.

What Is Food Sensitivity?

 Food sensitivities affect a many people and can occur at any time of life. The symptoms of food sensitivity are delayed by many hours or even days and for this reason they are often termed "Hidden Food Allergies". For example, the milk or bread eaten on one day could be the cause of joint pain three days later. The delayed reactions make the detection of the food causing the symptoms very difficult without the use of advanced laboratory testing. 

Hidden food sensitivities are a result of an immune response to foods. Sensitivities may have developed because of poor digestion, dysbiosis, Candidiasis, parasites, intestinal infections, a poorly balanced diet, alcohol consumption, or the effects of drugs and medications.

Each individual has their own unique reaction to food. Antibodies against the food may appear in the blood. Production of Antibodies is one of the ways, in which the body's immune system reacts to substances that adversely affect it. Antibodies are also made against bacteria, viruses and fungi. Antibodies are also known as "Immunoglobulins" or "Igs" for short.

There are many types of immunoglobulin e.g. IgA, IgG, IgE, & IgM. Only IgG and IgA seem to be important in food sensitivities. Blood is tested by measuring food specific IgG. If there is an increase in IgG against a certain food, it means that the body is reacting to that food by making antibodies against it! The technique of ELISA is considered the best method for detecting antibody reactions to foods.

Over time, the antibodies may form immune complexes, which may become deposited in joints and other organs and may be responsible for many of the symptoms that are seen in food sensitivity.

The best course of action is to avoid reactive foods for 2 to 6 months and then only eat them occasionally after being re-introduced. 

Medical conditions in which Food Sensitivities may play a role:

Anxiety (acute or chronic)
Attention Deficit Disorder
Sleep disturbances    Arthritis
Bed wetting
Celiac disease
Cystic fibrosis
Hyperactivity Disorder
Irritable bowel syndrome
Water retention    Asthma
Chronic Fatigue Syndrome
Inflammatory bowel disease
Itchy skin
Weight control problems


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