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Niagara Food Intolerance Testing
With allergies, the immune system reacts by releasing cells called antibodies. Foods that cause antibodies to be released are called allergens. Two types of antibodies commonly produced in response to foods are IgG (immunoglobulin G) and IgE (immunoglobulin E). |
IgG Food Item List
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IgE Reactions: When we speak of food allergies, most people think in terms of IgE reactions. IgE reactions are rapid reactions that occur within minutes of consumption and can cause life-threatening allergies (e.g. peanut allergies). Skin eruptions (hives, eczema), breathing and digestive problems can also be associated with IgE reactions. After first time exposure to an allergen, the body remembers what the allergen looks like and has IgE ready for instant release if it seesthat allergen again. Becausethey appear right after a food allergen is eaten, IgE allergies can often be detected by carefully observing reactions to foods.
Conditions associated with IgE food reactions
IgE food reactions commonly cause hives and skin rashes,digestive problems, itchy watery eyes,and sometimes life-threatening anaphylactic reactions.
IgG Reactions: While IgE reactions happen in just minutes, IgG reactions take hours or days to develop. This makes it almost impossible to uncover which foods are causing the problem without testing. In an IgG reaction, the IgG antibodies attach themselves to the allergen and create an antibody-allergen complex. These complexes are normally removed by special cells called macrophages. However, if they are present in large numbers and the allergen is still being consumed, the macrophages can't keep up. The allergen-antibody complexes accumulate and are deposited in body tissues. Once in tissue, these complexes release inflammation causing chemicals that may contribute to disease.
Conditions associated with IgG food reactions:
• Weight gain: Antibody-allergen complexes in tissue cause inflammation, which causes fluid retention and weight gain. To fight inflammation, the body releases a chemical called ghrelin, which also happens to be an appetite stimulant. Thus, IgG food reactions can cause weight gain in two ways: fluid retention and increased appetite.
• Digestive disorders: Conditions like irritable bowel syndrome (IBS)have been linked to IgG food allergies. Studies have shown that elimination of foods producing an IgG reaction can alleviate IBSsymptoms.
• Mood/attention deficit disorders: Deposition of antibody-allergen complexes in nervous system tissues may contribute to hyperactivity, depression, anxiety, inability to concentrate and other mood disorders. There is some evidence that eliminating IgGfood allergens improves attentiveness in children.
• Other conditions: Antibody-allergen complexes can be deposited in any tissue and cause symptoms over time. For example, complexes deposited in lung tissue can cause asthma or other respiratory problems; in skin tissue, eczema may result; in blood vessels, hypertension may emerge; in joints, joint pain could occur; and so on, depending on the tissues involved.
Why Test for Food Intolerances?
Testing for IgG reactions is the easiest way to determine which foods are causing the problem as reactions are so slow to develop, it is virtually impossible to try and figure out reactions by observing diet.
Conditions associated with IgE food reactions
IgE food reactions commonly cause hives and skin rashes,digestive problems, itchy watery eyes,and sometimes life-threatening anaphylactic reactions.
IgG Reactions: While IgE reactions happen in just minutes, IgG reactions take hours or days to develop. This makes it almost impossible to uncover which foods are causing the problem without testing. In an IgG reaction, the IgG antibodies attach themselves to the allergen and create an antibody-allergen complex. These complexes are normally removed by special cells called macrophages. However, if they are present in large numbers and the allergen is still being consumed, the macrophages can't keep up. The allergen-antibody complexes accumulate and are deposited in body tissues. Once in tissue, these complexes release inflammation causing chemicals that may contribute to disease.
Conditions associated with IgG food reactions:
• Weight gain: Antibody-allergen complexes in tissue cause inflammation, which causes fluid retention and weight gain. To fight inflammation, the body releases a chemical called ghrelin, which also happens to be an appetite stimulant. Thus, IgG food reactions can cause weight gain in two ways: fluid retention and increased appetite.
• Digestive disorders: Conditions like irritable bowel syndrome (IBS)have been linked to IgG food allergies. Studies have shown that elimination of foods producing an IgG reaction can alleviate IBSsymptoms.
• Mood/attention deficit disorders: Deposition of antibody-allergen complexes in nervous system tissues may contribute to hyperactivity, depression, anxiety, inability to concentrate and other mood disorders. There is some evidence that eliminating IgGfood allergens improves attentiveness in children.
• Other conditions: Antibody-allergen complexes can be deposited in any tissue and cause symptoms over time. For example, complexes deposited in lung tissue can cause asthma or other respiratory problems; in skin tissue, eczema may result; in blood vessels, hypertension may emerge; in joints, joint pain could occur; and so on, depending on the tissues involved.
Why Test for Food Intolerances?
Testing for IgG reactions is the easiest way to determine which foods are causing the problem as reactions are so slow to develop, it is virtually impossible to try and figure out reactions by observing diet.
