Today we are going to explore the topic of food allergies and sensitivities. Food allergies that are immediate (IgE antibody) reactions can range in severity from mild hives and itching to life threatening anaphylaxis (severe). Immediate food allergies are usually easy to figure out since you have a reaction immediately after eating and are usually obvious. Delayed food sensitivities (IgG antibody) are caused by a different (but similar) type of antibody response to an irritating food. A delayed reaction can start anywhere form a few hours after eating to up to 5 days after eating a food. This, coupled with the wide range of symptoms, is what makes them so hard to figure out. The problem is more complex though. When you are eating a food on a regular basis and are sensitive to it your lining of your large intestine (body's main detoxifier) gets microscopic holes it, allowing waste (poop) to leak out of your gut into your bloodstream, body, and brain (a condition called "leaky gut"). This is how symptoms that are not GI in nature can actually be from a food sensitivity. Here is a (partial) list of aliments commonly associated with food sensitivities:
- AD(H)D
- Autism Spectrum Disorder
- compulsive disorders
- anxiety
- arthritis and joint pain
- asthma
- chronic fatigue
- fibromyalgia
- IBS, diarrhea, constipation
- cravings and eating disorders
- depression
- mood swings
- fluid retention
- foggy brain, and poor concentration
- gas and bloating
- headaches and migraines
- hives
- hyperactivity
- hypoglycemia
- leaky bladder
- MS
- PMS
- acne, eczema, rashes
- weight gain
These delayed symptoms are:
- difficult to link with a source
- may affect any part of the body
- can exacerbate existing condition
- can undermine therapeutic interventions if not identified
How do we identify sensitivities? Sometimes it is a simple as following an "elimination diet" where the suspicious food is removed for a period of time, then reintroduced with symptoms being tracked. Other times a blood test may be more appropriate. I recently began using the
"Food Safe Blood Spot" test in the office. It has the ability to screen 95 common foods for delayed reactions. I also have a test that is more extensive and can screen for 190 foods. Part 2 will explore what steps to take after a sensitivity is discovered.
