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We have all heard of food allergies, and some of us may be intimately familiar with various food allergies. But for the average person, the only known food allergies are those that display immediate reactions.
Immediate food allergies, also know as Type One toxic reactions, are quick and easy to identify. The allergy itself can be easily measured in a laboratory test, since immediate food allergies typically produce special protein antibodies to foods called IgE (Immunoglobulin E).
These food allergies are typically easy to identify, because the mere exposure to the food will cause an immediate and obvious reaction. For example, some people could actually die from exposure to tomatoes, strawberries, crabmeat, or nuts. Perhaps your skin will react to the touch of the food, turning red and growing welts. Or perhaps your body will go into anaphylactic shock, cutting off your breathing capacity. The most common foods allergies are:
People will always have different kinds of reactions to the foods that they are allergic, as each person’s personal body chemistry is different.
One thing is certain; if you are suffering from an immediate food allergy, your body will display a change in IgE levels, which can be easily identified by a simple blood or skin test. Here is a list of additional commonalities in relation to immediate food allergies:
Type I food allergies occur most commonly in children, but occasionally display in adults as well.
A tingling sensation, itching, or a metallic taste in the mouth often precedes an anaphylactic shock. It is important that if you think you are experiencing an anaphylactic shock to see a doctor right away. Symptoms can worsen over several hours, and anaphylaxis can lead to death. Other symptoms of anaphylactic shock include:
Food sensitivities, delayed onset food allergies, also known as hidden food sensitivity, food intolerance, or a Type Two toxic reaction, differ from immediate food allergies on two counts. First, instead of generating IgE protein antibodies, delayed onset food allergies produces IgG, IgA, and IgM antibodies. Second, instead of displaying immediately, symptoms will begin to display after a few hours or days.
Part of the reason for the delayed onset is that different foods break down in the human body at different speeds, depending upon the food and a person’s body chemistry, causing toxic reactions to the food to show up sometimes hours after a meal. In the case of delayed onset food allergies, it is very difficult to judge which foods cause which reactions and when, without a laboratory test to identify the problematic foods.
Symptoms of Delayed Onset Food Allergy or food sensitivities include:
There are several types of tests that are available to people to help them to see what foods if any are responsible for the symptoms experienced.
For the Immediate Food Allergy (IgE), there are two food allergy tests that people can take to help them make a proper diagnosis:
For the Delayed Food Allergy (IgG), there is one primary test that you are recommended to take:
The first and most important thing to understand about food allergies is that laboratory testing is important. Especially with delayed onset food allergies, when self-diagnosing, it is nearly impossible to determine the true cause of your health problems. You need to get the laboratory testing done so that you know what the real culprit is behind your health problems and how to address that allergy.
Once you are accurately aware of what foods you might be allergic to, fixing your health problems can be as simple as changing the foods that you eat.
Causes of Food Sensitivities
Common causes of food sensitivities are stress, inflammation, and intestinal permeability problems (leaky gut). The greatest source of inflammation can come from your diet. Snack and “comfort” foods produce an acidic environment.
Acidity = Inflammation
Inflammation = Adrenal Fatigue
Adrenal Fatigue=Leaky Gut
Leaky Gut=Food Allergies
Chronic stress reduces the body’s ability to produce an adequate supply of stomach acid and digestive enzymes which leads to impaired digestion. This greatly impairs food breakdown and results in undigested food particles.
Hyperpermeability is thought to be a contributing factor in the development of food sensitivities. The resulting immune activation, hepatic dysfunction, and pancreatic insufficiency set up a vicious cycle. Leaky Gut/Intestinal Permeability is often overlooked.
What causes Leaky Gut?
Viruses, Bacteria, Parasites, Candida
Alcohol, NSAIDS (Aleve, Motrin, ect.)
How do I know if I have Leaky Gut?
Take an Intestinal Permeability Test These tests will check for intestinal leaking. It is a simple urine test you collect at home and send it to the lab.
Helpful Digestive Supplements